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to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
This is a Sweet and Sour sauce recipe you can make in 5 mins.
1 cup pineapple juice
3 T. catsup
1 cup sugar
1/2 cup vinegar
4-1/2 t. cornstarch
1/2 t. salt ( or less )
few drops of red food coloring.
Cook over low hear until thick and clear. Stir often. Very good over fried
chicken nuggets or fried shrimp. Enjoy ! Teri from Longview, TX.
For Vic in TN who wanted some Blue Cheese Dressing recipes:
Blue Cheese Dressing Recipe
1 cup (8 ounces) Miracle Whip
1/2 cup (4 ounces) sour cream
2 tablespoons cold water
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon finely ground black pepper
7 ounces good-quality blue cheese, crumbled
In a mixing bowl, whisk together the mayonnaise, sour cream, water,
Worcestershire sauce, salt and pepper. Stir in the blue cheese. Chill at
least 6 hours before serving.
Big Jim, Jacksonville, FL
Remember to refresh the index for the latest recipes. Hold
down the F5 key and the ENTER key at the same time
to refresh the page to show all the recipes.
Over a 100 new recipes has been added today to
2005 Alphabetical
Recipe Index
Over 100 new recipes have been added today to
May 2007 Alphabetical Recipe Index
Thank you Lynette in
NY
One of our members sent in information that cooking with diet soda was
harmful. I wanted to find more information on this before posting
anything. I first wanted to search the net for information about the differences in the
sweeteners. Lynnette did some research for me and found this
information.
Nutrition for You, Nutrition for Two. Although is geared toward those who
are expecting the site has a very detailed description of the different
sweeteners and and information about each one. It was very informative.
http://www.storknet.com:80/ip/
I asked Lynn to also do some research on whether diet colas when
used for cooking caused problems. Here is what she came up with.
It is from Hoaxbusters
http://hoaxbusters.ciac.org/HBUrbanMyths.shtml#aspartame
Nancy
This is for TeaHag in upstate NY..
A friend of mine just sent me this recipe..I haven't tried it, but sure
plan on doing so..
Radish Potato Salad Recipe
5 med. Red potatoes
1 cup thin sliced radishes
2 hard boiled eggs, chopped
3/4 cup mayonnaise
3 TLBS minced fresh dill or 2 TLBS dillweed
2 TLBS cider vinegar
1 TLBS sugar
1/4 tsp. Salt ( I use kosher salt)
Dash black pepper
Boil potatoes until tender, drain & cool, peel and cube. Add sliced
radishes and eggs. In a small bowl whisk together, mayonnaise, dill,
vinegar, salt, pepper and sugar. Gently fold into potato mixture. Cover
and refrigerate at least 1 hour.
It is truly awesome.. Never made this kind of potato salad before.. Also I
used regular white potatoes, didn't have the red ones..so either will be
fine...I also didn't have enough fresh dill, so I combined fresh and the
bottled dill weed.
If you have never had this.. try it.. The thin sliced radishes give it a
bit of crunch and sooo good
I got up early today to bake some bread it smells so good! It is fun to
bake bread in a bread maker during the summer. It not only makes the house
smell so good but it does not heat up the kitchen. One of my three
favorite bread mixes to use are from Prepared Pantry. Their
California Raisin Bread,
English Muffin Bread and
Black Russian Bread (Pumpernickel) bread mixes. Today I baked the
California Raisin Bread. Bread machines are wonderful - great smell
throughout the home and and the kitchen didn't get heated up while baking
the bread.
Nancy
Hi Nancy and all of you recipe collector's. What would we do
without Nancy to keep us cooking? I have a question for Toma. I have
copied and used so many of your recipes, and am now adding them to my
recipe collection that I am trying to put together for the granddaughters.
Today I copied your recipe for Runza casserole and also for Bierox
Casserole. Am I correct in assuming that in the Runza one, you cook the
cabbage and onion with the hamburger before baking, and in the Bierox one,
you do not cook the cabbage before baking? I also wondered if you could
substitute another type of cheese instead of the Swiss, as my husband does
not like Swiss, but after reading the second recipe, I decided that I
probably could. I am from central Il, but my grandparents were, and many
relatives still are in Tennessee, so my cooking seems to lean toward
Southern cooking!!!!
LOL Karen, Il
I would like to know what is a aibleskives pan? What do I look
for at the store? Where would the best place to buy one? Could I use fresh
or canned apples in the dough?
Betty T, Ga.
Comment
Prepared Pantry has a
Danish Aebleskiver (Ebleskiver) Cast Iron Pan.
Nancy
We ate at the Golden Coral and they had crunchy German chocolate bars.
They had an oatmeal type crust top and bottom and a German chocolate
frosting/chocolate chips filling. They were very rich but oh so good. Does
anyone have this recipe or a similar one? Thanks
Karen in SD
To Jan from IL from Don in Mich. When a vacuum forms in the pot and you
can't get the cover off, simply put the pan back on the heat till the
vacuum disappears and the lid comes free. Only takes a minute.
I have a lot of dried navy and kidney beans on hand and am looking for
good baked bean or other recipes to use these beans. I love this news
letter and can hardly wait to get to my mail . Thanks Nancy for all your
hard work and to all the readers who share their recipes.
Karen in SD
For Sue and those wanting sugar-free Jell-O recipes, we like this one
best. Only 3 ingredients and looks like you did more work. I don't like
buttermilk to drink, but it's good in this salad.
IowaSue
Buttermilk Salad Recipe
1 (16 ounce) can fruit cocktail in juice or chunky canned fruit
1 package diet lemon Jell-O (can also use any flavor)
1 cup buttermilk
Drain fruit, putting juice into measure; add water to make 1 cup. Heat to
boiling. Dissolve gelatin. Add fruit and buttermilk. Pour into 3 cup mold
(sprayed). Unmold to serve. Or pour into dessert dishes or custard cups.
Double for 6 cup mold
Top 100 Recipe Sites
Hi Nancy,
You do such a great job for us. Here is a site that gives lots of ideas
for using a George Forman grill. In keyword slot type:
George Foreman Grill recipes plus health tips
Click on the top item that comes up.
It will be
http://www.thensome.com/recipes.htm
I tried going to thensome.com but it doesn't come up right.
I think you will enjoy seeing the ideas. There are a lot!!
Brenda in IN
Comment
I went to
http://www.thensome.com/cleaning.htm and found a lot of cleaning ideas
too.
For Dee SIL in the 5/22 Newsletter. Dillard's Department Store
has the Bowl Makers in 3" and 5". Hope it is not wrong to send a store
name.
Sylvia in FL
Comment
I checked with cookschoice
and Dillard's Department Store. It would be a place to get the
Better Baker Gourmet Bowl Maker pans. They have both the 3" and the
larger 5" size pans.
Tammi in Maine in newsletter May 21st, 2007 requested the instructions
for the Vegetable Frittata out of the Hometown cooking book. Here goes:
Grease a 10inch pie plate, set aside. In a very large skillet, cook
zucchini, summer squash, and sweet pepper in 1 tablespoon of oil over
medium heat for 4-5 minutes to until tender, stirring occasionally.
Transfer vegetables to large bowl and set aside.
Add remaining oil to skillet, cook and stir mushrooms, onion, and garlic
over medium high heat about 4 minutes or until tender. Add mushroom
mixture to squash and sweet peppers. Gently stir in cream cheese into warm
vegetables. Add flour to vegetable mixture, stir until combined.
In a medium bowl, combine eggs, cream, salt and pepper. Stir in bread
cubes and cheese. Spoon vegetable mixture into prepared pie plate. Slowly
pour the egg mixture over the vegetables. Bake in a 325 oven for 35-40
minutes or until top is puffed and golden brown and knife inserted off
center comes out clean. Let stand 5-10 minutes. Cut into wedges. Makes 6
servings.
Darlene in Indiana
In the May 21 newsletter Dee in Ontario wanted a TNT homemade Bagel
recipe and one for Cheese Blitz. Dee, I lived overseas for around 20 years
in the Middle East and there was a lot of things we could not get locally,
Bagels being one of them, so I made my own. I'm sorry I don't have a
recipe for the Blitz. I do hope you enjoy these Bagels, even though they
are a bit time consuming.
Homemade Bagels (18 Rings) Recipe
Combine the following:
1 cup scalded milk
1/4 cup butter
1 tbsp.sugar
1 tsp.salt
When this mixture is 105 to 115 degrees, add and dissolve for 3 minutes
1 pkg active dry yeast (2 tsp.)
Blend in:
1 to 2 eggs (I used 2)
3 3/4 cups sifted all purpose flour
Knead this soft dough about 10 minutes, adding more flour if necessary to
make it firm enough to handle. Let rise, covered, in a greased bowl until
double in bulk. Punch down and divide into 18 equal pieces.Roll each piece
into a rope about 7 inches long and tapered at the ends. Wet the ends to
help seal. Form into doughnut shaped rings. Let rise , covered, on a
floured board about 15 minutes. To help firm the dough you can chill it 2
hours.
Drop rings into:
2 quarts almost boiling water
1 tbsp. sugar
As the bagels surface, turn them over and cook 3 minutes longer. Skim out
and place on ungreased baking sheet.
Coat with:
Beaten egg white
Bake at 400 degrees for 20 to 25 minutes
Try adding to the basic dough, spices, raisins, finely chopped nuts or
freeze-dried onions
I hope you enjoy these have fun cooking. From Jeannie in Henderson,Texas
Brunch Sausage Bread Recipe
1 roll Spicy Sausage
8 oz. pkg. cream cheese
2 cans refrigerated crescent rolls
Preheat oven to 350. In medium size skillet, brown sausage. Drain fat and
add in cream cheese. Stir until completely blended.
In a greased 13x9, spread out 1 can of crescent rolls, pinching together
to make "crust". Spoon sausage mixture over crescent rolls. Unroll the
other package of crescent rolls (pinch seams together). Make a crust for
the top. Cook 10-12 minutes or according to the directions on the crescent
rolls. Serve warm. If you don't like spicy things, you can use regular
sausage instead.
Tona in Bama
Hi Nancy,
I have a collection of quick and easy dishes to fix when I am dragging the
ground tired. Here is one of them I will share with the group that is
quick, easy and yummy.
EASY SWISS STEAK Recipe
1-1/2 pounds round steak about 3/4 inches thick
1 Can golden mushroom soup
1/4 cup chopped onion
1/2 cup chopped canned tomatoes
1/4 cup water
dash of pepper
Cut round steak into serving-size pieces. In skillet, brown steak in
shortening; pour off fat. Add remaining ingredients. Cover, simmer 1-2
hours, or until tender. Stir often.
serves 4-6
Here is one for the college folks living in a dorm.
BREAKFAST BURRITO FOR ONE Recipe
1 low carb. wheat tortilla (any kind will do)
1 slice turkey lunchmeat
1 slice Swiss cheese or (whatever cheese of your choice)
2 thin slices of tomato
Layer meat, cheese and tomato on tortilla.
Place on microwave safe plate. (open faced like a tostada)
Place in microwave for 30-60 seconds until cheese is melted.
Roll up tortilla and serve.
Here is another one that is very yummy
"COLA " CHICKEN Recipe
4 boneless, skinless chicken breasts
1 cup Catsup
1 can (12 oz) Diet Cola
Cooked rice
Put chicken in non-stick skillet. Pour catsup and diet cola over the top.
Bring to a boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn
up heat and continue to cook until sauce becomes thick and adheres to the
chicken. It turns into the most incredible BBQ sauce. Serve over rice.
HAVE A GREAT DAY,
Diane in Longview, Washington
Hi Friends,
What is a good ice tea maker to purchase.
I am tired of buying Lipton's. The tea is great, but the pitcher only last
about 3 months. It cost almost as much to buy the pitcher as a new pot.
Any suggestions.
Vickie in MO
Goulash (Slum Gullion) Recipe
2 pounds lean ground beef
1 cup chopped onion
2 tablespoons oil
1 cup chopped green bell pepper
½ cup chopped red bell pepper
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1- ½ cups elbow macaroni (uncooked)
2 cups water
1 teaspoon salt or to your taste
Fresh ground black pepper (I used regular pepper)
Parmesan cheese (I used fresh parmesan cheese).
In a large skillet or Dutch oven that has a lid, on medium heat add oil
and then brown onion about 2 minutes; add bell pepper and cook another
minute. Add ground beef and with a spoon stir and break up into small
bits; cook until the meat is well done. If there’s a lot of fat, drain.
Add tomatoes, tomato sauce, water, macaroni, salt and pepper. Cover with a
lid and cook about 30 minutes, stirring often. Remove from heat and allow
setting with the lid on about 30 minutes before serving. This really helps
to blend all the flavors. Sprinkle with Parmesan cheese and serve.
Source: www.thehappycooker.com
Notes
This is soooo good!
What I like about this recipe besides tasting wonderful, is the fact that
you don’t need to cook the macaroni separately.
This makes quite a bit but the more it is warmed up the better it gets.
Thanks, Joan, San Antonio, Texas
Glad you liked the Super Breakfast Casserole, DD, Wichita, KS
Joan, San Antonio, Texas
Beef and Potato Soup Recipe
1 lb ground beef/chuck
7-10 potatoes (peeled and sliced into about 1 inch cubes
2 cans cream of mushroom soup
2 cans beef broth
1 16 oz. sour cream
1 chopped onion
Boil potatoes for about 20 minutes or until soft. Meanwhile, brown beef
and onions. Drain. Add cream of mushroom soup, broth and heat to boiling.
Reduce heat to low/med. Add sour cream. Cover and simmer for 10 minutes.
Drain potatoes and add to pot. Let simmer until ready to serve. This makes
a very thick soup and it is delicious!
Tona in Bama
Beef and Potato Soup Recipe
1 lb ground beef/chuck
7-10 potatoes (peeled and sliced into about 1 inch cubes
2 cans cream of mushroom soup
2 cans beef broth
1 16 oz. sour cream
1 chopped onion
Boil potatoes for about 20 minutes or until soft. Meanwhile, brown beef
and onions. Drain. Add cream of mushroom soup, broth and heat to boiling.
Reduce heat to low/med. Add sour cream. Cover and simmer for 10 minutes.
Drain potatoes and add to pot. Let simmer until ready to serve. This makes
a very thick soup and it is delicious!
Tona in Bama
Spreads for Toast
Peanut Butter Cream Cheese Spread Recipe
Mix equal parts of peanut butter and cream cheese with an electric mixer
until smooth. For a sweeter spread, add a little honey to the mixture. The
spread will last a week or more in the refrigerator.
Apricot Butter Recipe
Boil two cups of dried apricots with two tablespoons of sugar and 2/3 cup
water until soft. Put in a blender and puree with four tablespoons of
butter. Add one teaspoon vanilla extract or 1/2 teaspoon almond extract.
Whipped Honey Butter Recipe
Use an electric mixer or blender to whip 1/2 cup butter with 2/3 cup
honey. If the mixture is too stiff to aerate, add a bit of milk. Season
with ground cinnamon if desired.
Source:
Prepared Pantry
Printable Version
Hello Jan from IL. With the tight fitting lids on the Vapo Seal
cookware, I always make sure to not let the food cool in the pot as this
will create a vacuum. When this has happened, I just reheated it. I've
also been told you can run hot water over it to break the vacuum, but I've
never tried that. I personally have never had a problem with removing the
lids during the cooking process. You might try calling them at
540-828-0515 or 888-544-2390 toll free or Send an E-mail My only grip is I
can't find anyway to buy the smaller pots individually. Since I mostly
cook for two I would like to have at least one more of the 1 1/2 quart
size.
Evelyn in Tennessee
Good morning Nancy,
I am responding to Loretta in the Mon. May 21st newsletter who wanted the
recipe for the cream puff cake. I posted it on
Cream Puff Cake Recipe
Very Best Baker: J. Wilkins
Elegant looking & tasting dessert!!
Ingredients
CRUST:
1 c. water
1 stick butter
1 c. flour
4 eggs
FILLING:
3 sm. boxes instant vanilla pudding
1 (8 oz.) pkg. cream cheese
4 c. milk
1 (9 oz.) Cool Whip
Chocolate syrup
Boil together 1 cup water and 1 stick butter. Add 1 cup flour, stir
together and let sit for 2 minutes. Stir in 4 eggs, one at a time, spread
into greased 9"x13" pan. Bake at 400 degrees F. for 30 to 35 minutes.
Cool. Beat cream cheese. Add vanilla pudding and milk a little at a time.
Pour onto crust. Cover with Cool Whip. Drizzle with chocolate syrup and
swirl to create a design. Refrigerate until chilled. Serves 12 to 16.
My friend Lisa makes this with the following differences:
The crust is the same which I bake for 20-25 minutes at 400 I use 2 (3.4
oz.) pkgs. instant vanilla pudding, 3 cups milk, 1 8 oz. pkg. cream
cheese. Whipped cream and syrup is the same, but I do add the sliced
almonds on top.
This is so good! Just like a huge cream puff!
Take care and have a great day!
Source:
http://whatscookin.proboards4.com/
http://www.recipe-recipes-message-board.com/
Chris in NM
Nancy Vic in the 5/21 newsletter wanted Blue Cheese Dressing. The
following Blue Cheese Salad Dressing are ones that I have made in the last
8 to 20 years. The first recipe I found some place about 10 to 18 years
ago. I didn't make it right away but put it away to try later.
These are all TNT recipes.
Roquefort Dressing Recipe
I used Blue Cheese
3/4 cup mayonnaise
¼ cup milk
dash of salt
dash pepper
¼ crumbled Roquefort Cheese
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
Combine all ingredients and chill at least overnight. Makes 1 cup.
From the above recipe I made the following recipe.
Susie's Blue Cheese Salad Dressing
1, 4oz., pkg. Blue Cheese, crumbled
1, 3 oz., pkg. cream cheese, softened
1/2 cup Miracle Whip
1/4 to 1/3 cup half & half
Mix the cream cheese, Miracle Whip and half & half together with a beater.
Then fold in the blue cheese and if you wish you could add 2 green onion
to this also. Refrigerate it for 8 hours before using.
Then at a time I lost both above recipes and then found the following
recipe.
Blue Cheese Recipe
1 cup mayonnaise
1 cup sour cream
4 oz. pkg. Blue Cheese, crumbled
1 tablespoon lemon juice
Mix all ingredients and chill for 4 hours or overnight.
Then from the Blue Cheese Salad Dressing I came up with the following
recipe and I truly love the following recipe.
Susie's Blue Cheese Salad Dressing Recipe
2 cups sour cream
4 heaping tablespoons Miracle Whip
1, 4 oz., Blue Cheese
3 green onions, chopped including the green part
Stir the sour cream and Miracle Whip well together. Then add the blue
cheese and onion and mix well. If made in the morning you could use this
that night for the salad dressing but it is the best when you wait and
refrigerate 24.
Vic, please try one of these recipes or try all 4 and hopefully you will
like them all or at least one.
Everyone take care. Nancy and 4 legged associates take care and stay safe.
You have my prayers each and everyday.
Susie Indy
Choosing the Right Peanut Butter (including homemade peanut butter)
Peanut butter is found in about 75% of our homes. Since it is so
popular and there are choices, we thought we would help you choose the
right peanut butter for your home. We will tell you a little about peanut
butter's nutritional value, how to store peanut butter, and how to make
your own homemade peanut butter and then you will be armed to choose the
peanut butter that is best for you.
You can choose from four different types of peanut butter:
Regular peanut butter: This is the peanut butter most often found on the
grocers' shelves. By law, this peanut butter must contain 90% or more
peanuts with no artificial sweeteners, colors or preservatives. Some
brands may contain sugar, salt, and stabilizers—often hydrogenated oil.
Though a small percent of the product, the hydrogenated oil keeps the
peanut oils from separating and improves shelf life. Two tablespoons of
this peanut butter typically contains 16 grams of fat with 3 grams of that
being saturated along with 190 calories.
Natural peanut butter: Natural peanut butter is 100% peanuts (plus salt)
and contains no hydrogenated oil. The oil will separate from the peanuts
and must be stirred back in. (Turning it upside down before use will help
distribute the oil.) It must be refrigerated. You will find this peanut
butter in the refrigerated section of the grocery store.
We prefer this peanut butter both for baking and the table because of its
fresh peanutty taste and because it contains neither sugar nor
hydrogenated fat.
Peanut butter spreads: Peanut butter spreads contain only 60% peanut
butter. Check the label carefully to see what else these spreads contain.
Typically, they do not have to be refrigerated.
Homemade peanut butter: You can make your own peanut butter in your
blender. Homemade peanut butter is made by blending roasted, unsalted
peanuts with salt (about 1/2 teaspoon per cup), and a couple tablespoons
of peanut or safflower oil. The added oil helps make the peanut butter
smooth. You can leave it chunky or keep processing until it is smooth. You
can also use salted peanuts but leave out the additional salt.
Regular peanut butter can be stored in a cool, dark cupboard for up to
twelve months. Once opened, it should be used within six months. Natural
peanut butter should be kept in the refrigerator and used within six
months. Homemade peanut butter should be kept in a closed container in the
refrigerator and used within two weeks.
Click here for the
printable version of this article.
Source: Prepared Pantry
Radishes for Teahag (5/21):
Radish Salad Recipe
12 radishes, thinly sliced
1 T. salt
1/4 t. freshly ground black pepper
2 T fresh lime juice
1 T orange juice
Ground Urfa (or other ground chilies) to taste (optional)
2 T chopped mint or cilantro
Combine radishes w/salt and cover w/water in a bowl.
Let sit 15 min. Drain & rinse. Meanwhile, stir together pepper
& fruit juices. Toss radishes w/ dressing & chilies. Taste.
Add more salt, pepper or lime juice as needed. Garnish w/
herb, and serve. 4 servings.
Radish Sunomono Recipe
Thinly slice 1 bunch radishes: place in small bowl.
Blend 1/4 c. distilled white vinegar, 2 T sugar, 1 T water,
2 t naturally brewed soy sauce & 1/4 t. minced fresh ginger
root: pour over radishes & stir to combine. Cover & chill,
stirring occasionally.
Radish Spread Recipe
1 c. mayo
1 c. minced radishes
1/4 c. sour cream
1/2 t. salt
Rye bread, cut into small pieces
thin radish slices for garnish.
In med. bowl w/ spoon, mix well mayo, minced radishes, sour cream & salt.
Spread
mixture on rye bread for appetizers. Garnish w/ radish slices.
Cream Cheese and Radish Recipe
8 slices firm-textured white bread
Heavy cream
1/4 lb. cream cheese, softened
1 bunch radishes, sliced paper thin ( discard end slices)
Cut 8 circles 2 1/2" in diameter from the bread w/ glass or cookie cutter.
Add enough cream to softened cream cheese to bring it to a spreading
consistency. Spread over circles of bread. Place radish slices, slightly
over, tapping around edge of each sandwich. Makes 8 sandwiches.
Athena in DE
This is in reply to Teahag from Upstate NY (where in upstate NY?)
requesting radish recipes. This is the way my Mom fixed them and I
still do. We grew tons of them when my Dad had a dairy farm at Afton, NY,
but I was only 11 when Dad passed away and we sold the farm, so I don’t
recall much about growing them (that was 61 years ago) - although, they
must have been easy to grow as we always had plenty.
Creamed Radishes Recipe
1-1/3 lbs radishes (about 4 cups)
2 T butter or margarine
2 T flour
1 tsp salt
1/8 tsp pepper
1/2 cup whipping cream (or milk)
Place radishes in 3-quart saucepan; add enough water to cover. Heat to
boiling; reduce heat. Simmer uncovered until crisp-tender (5-7 minutes);
drain, reserving 1 cup liquid. Return radishes to saucepan. Heat butter in
1-quart saucepan over low heat until melted. Stir in flour, salt and
pepper. Cook, stirring constantly, until mixture is smooth and bubbly.
Remove from heat, stir in cream and reserved radish liquid. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir into radishes;
heat until radishes are hot. 6-8 servings
Muriel in (unfortunately) Lakeland, FL
Chocolate Whipped Cream (with recipe) Recipe
Just as you have many uses for whipped cream, you will find many uses for
this chocolate delight. In this case, we frosted an angel food cake with
Chocolate Whipped Cream but try it for everything from ice cream sundaes
to cream pies to pastries.
Chocolate Whipped Cream
1 pint whipping cream
1/2 cup milk chocolate chips or 1/2 cup semi-sweet chocolate chips
3 tablespoons powdered sugar or to taste
1/2 teaspoon vanilla extract
1. Whip the cream until soft peaks form. (See tips in the next section.)
2. Melt the chocolate in the microwave for one minute at high heat, stir,
and continue heating until melted. Let the chocolate cool for three to
five minutes. The chocolate should be warm and still liquid but not hot.
3. Stir 1/3 of the whipped cream into the chocolate.
4. Stir the chocolate mixture and the extract (along with the sugar, if
used) into the remaining whipped cream.
To frost a cake with whipped cream:
1. Make sure the cake has cooled completely, at least two hours.
2. Brush loose crumbs from the cake.
3. Use a spatula to spread the whipped cream on the cake.
4. Place the cake in the freezer for an hour to set the whipped cream.
Serve either frozen or chilled.
To see the
printable version of this article, click here.
Source: Prepared Pantry
Congo Squares Recipe
2/3 cup margarine or butter
2 1/4 cup brown sugar
3 eggs
2-3/4 cup flour
2-1/2 teaspoon baking powder
1/2 teaspoon slat
1 cup nuts
1/2 package chocolate chips
1 teaspoon vanilla
2 teaspoons water
Melt margarine or butter. Cool and add brown sugar. Beat in eggs one at a
time. Beat. Add dry ingredients, nuts, chocolate chips, vanilla and water.
Pour in greased and floured 9X13 inch Pyrex dish. Bake at 350º for 20
minutes. Turn oven down to 325º and bake 15 minutes longer.
Bette~Indiana
I love Harry and David's Pepper and Onion Relish. Would anyone
have a clone recipe? I would love a TNT recipe as I wouldn't use enough of
it to try a lot of recipes. Have you ever tried to make it with Splenda?
This is so good on so many things and makes a great dip mixed with cream
cheese.
Head Scratchin's to Siggy and Ditto,
Marge in OH
Orange Crush Pound Cake Recipe
1/4 c. butter, softened
1 c. vegetable shortening
2-3/4 c. sugar
5 eggs
3 c. sifted cake flour
1/2 tsp. salt
1 c. Orange Crush (no substitutions)
1 tsp. vanilla extract
1 tsp. orange extract
Cream butter, shortening and sugar. Add eggs one at a time, beating well
after each egg. Beat until light and fluffy. Sift flour and salt together;
alternately add orange crush/flour to creamed mixture. Stir in flavoring.
Pour into 10 inch tube pan. Bake at 325 for 1 hour and 15 minutes.
Cool cake slightly and spread with frosting:
1/2 tsp. orange extract
1 (3 oz.) pkg. cream cheese, soft
Combine and cream. Spread on warm cake.
Tona in Bama
Cookies-and-Cream Cake Recipe
1 package white cake mix -- (2 layer size)
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 1/2 cups Oreos -- coarsely crushed
Grease and flour 2 - 9" round cake pans, set aside. Prepare cake mix
according to directions, using water, oil and egg whites. Fold in crushed
Oreos. Pour batter into prepared pans. Bake at 350 for 25 to 30 minutes.
Cool on wire racks for 10 minutes, then remove cake from pans. Cool
completely.
Creamy White Frosting:
Beat 1 cup shortening and 1 tablespoon vanilla in a mixing bowl. Slowly
add 1 box powdered sugar, along with 1/4 cup milk, beating mixture well.
(You may need to add more milk to reach a spreadable consistency).
Fill and frost cake layers with frosting. Melt 2 oz. semi-sweet chocolate
and 1 tsp. shortening. Drizzle melt.
Tona in Bama
Coconut Oatmeal Cookies Recipe
5-6 dozen
2 cups flour
2 cups oatmeal
2 cups coconut
1 cup sugar
1 cup brown sugar
1-1/2 cups shortening (half butter)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
Kids like to make these because you put all the ingredients except the
eggs in a large kettle or bowl and mix with your hands. Then add well
beaten eggs. Form into little balls. Press down with bottom of a glass
greased with butter and dipped in sugar. Bake at 375 about 8-10 minutes.
Tona in Bama
For Sandie, Lincoln, NE
RE: I want to try the mini pineapple upside-down cupcakes sent in
by Tona in Bama on May 19th. What I need to know is why couldn't the
cupcakes be baked in cupcake papers when taking them to a family
gathering? Really enjoy recipes and all your work! Sandie, Lincoln, NE
I haven't tried these in the paper cups, although I have thought about
trying them in the aluminum foil type cups. I would think the paper cups
would get wet and messy. Does anyone else have any suggestions?
Tona in Bama
Jalapeno Cream Cheese Poppers Recipe
wonton skins (found in produce section of grocer)
fresh jalapenos or a jar of jalapeno slices
8 oz. of cream cheese
Lay wonton skins on a clean, dry surface so that each skin is in the shape
of a diamond. (They come in a square shape, so just turn them.) At the
bottom corner of each skin place a square of cream cheese.
If you have fresh jalapenos, slice them in rings and clean seeds. I
encourage to use the jar of jalapeno slices. If you are using the jar of
jalapeno slices just drain the juice from the jar.
Place 2-3 slices on each square of cream cheese.
Fold the wontons starting at the bottom corner...fold bottom corner up,
then fold in each side (sort of like an envelope), then fold the top
corner down. If the wontons aren't sticking very well, wet your finger-tip
and run it along the edge and it will then stick. Once you've completed
your desired amount, deep fry until golden brown.
Tona in Bama
Request for Recipe for a Safe Plant Spray to Stop Cats from Eating
Indoor Plants
Does anyone have a "recipe" for something safe to spray on indoor plants
to stop cats from nibbling on them, yet not hurt the plant? Yes, I know
that some plants are poisonous to cats but I am talking about a simple
pothos (sp.) ivy in particular. It is definitely not poisonous or little
Saki would be dead by now. First he "unpotted" an ivy in a successful
attempt to pry out a tiny rhinestone butterfly I had stuck in the middle
of the plant. I bought another ivy and replanted it without any
decorations and enough rocks to cover the dirt, and now Saki has nibbled
that ivy almost entirely away. I rubbed Tabasco sauce on the remaining
leaves to no avail. Saki really hates the smell of horseradish but I don't
know how to apply horseradish to the ivy. Any suggestions would be greatly
appreciated and tried out before I succumb to an artificial plant.
Dianne in Houston
