CLICK HERE 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.

Asparagus Casserole
1 can French's fried onions ( I save a few to crush over the top)
2 jars asparagus spears or 1 lb fresh ( I always use fresh, lightly steamed first)
1 can mushroom soup
1 can water chestnuts, slivered

Lay in casserole in order given. Bake at 350º for 20-25 minutes Serves 6.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

I am not sure if the lite Cool Whip will work in the pound cake. I have only used regular.

Watkins Cooking Spray #01040. This butter flavored cooking spray lets you achieve virtually fat-free cooking. Nearly 1600 servings per can for $6.49.

This is for Carolyn

Bishops Bread Tnt
2 cups white sugar
1 cup margarine, softened
4 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved (I cut them in half)
2 (12 ounce) packages semisweet chocolate chips, can use the mini ones
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans

Preheat oven to 325 degrees F. Lightly grease TWO 9x5 inch loaf pans. (You can use small pans). In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.

In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.

Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.

Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.
Mary in Va

Thank you so much for posting the link for the budget form yesterday.  I need more tips about saving money.  I need more information on credit card safety too.  It was very useful information. You give us so much information in so many areas. Thanks. Sharon in Mississippi

Comment
Here are a couple of links you might be interested in too.
Penny Pinching Cooking Tips
Making a Successful Budget
How to Budget
Avoid Identity Theft (tips for safety)

Siggy made me add these.
If a Cat was the Teacher You Would Learn Stuff Like
Want to Feel Better? Go Stroke Your Cat!

Dear Nancy, furry assistants and Landers: My goodness I didn't think my Chicken in a Jug would bring so many responses. I'm flattered and considering putting it on the new site. Maybe it will become world famous! Now for BettyD in Bama, I don't know why your iron Dutch Oven wouldn't work. Just so you can nestle the chicken in it snugly (a good reason to make a lot) and then you could put some potatoes, carrots or whatever in too. You probably should do what I do with the jug...that is, cover the opening with foil and fit the lid on that so it's kinda sealed tight. Make sure you have some nice warm crusty bread to dip in the essence it makes.
Also wanted to add that I can't cook without my old wooden spoon, the newer ones I just can't use!!! And my 8" iron frying pan just makes the best cornbread and I still grate some things with a hand held grater.
Jan in DE

Comment
I would love to your favorite TNT recipes on the new site. The new site is our recipe family's site for their best of the best recipes they have. Hope to see some great Easter recipes from our recipe family posted to it soon. Under comments would love to see traditions of their recipe as well.
Nancy Rogers

For Carolyn requesting a recipe for Bishops Bread. This is one that I have but it does not have the raisins and coconut that you mentioned.
Pat in SC

Bishops Bread

BATTER
2 3/4 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/2 cup soft butter
1 cup brown sugar
2 eggs
1 cup milk

STREUSEL TOPPING:
1/2 cup granulated sugar
1/2 cup sifted flour
1/4 cup butter
1 Tbs. cinnamon

Preheat oven to 375 degrees. Lightly grease a 13x9x2 inch pan. Make batter. Sift flour, baking powder and salt. In a large bowl mix, at medium speed, the butter, sugar and eggs until the mixture is light and fluffy. At low speed blend in the milk and then the flour mixture. Put batter in pan. Make topping: Combine ingredients and mix until crumbly. Sprinkle over batter. Bake 25 minutes or until a cake tester comes out clean. Cool slightly but serve warm.

Hi Nancy! I hope all is well with you and your furry assistants, also with all the Nancylanders.

In the Feb 8th newsletter Victor in Chandler, AZ asked for a copy cat version of Bisquick that could be used in the same manner for the same recipes. I have been using this one for years, in fact I have several recipes that it can be used with at my website.
Have a wonderful day
Betty in Canada

Basic Baking Mix (Formula)
1 pound all-vegetable shortening.
9 cups sifted all-purpose flour.
1 tablespoon salt
1/4 cup (4 tablespoons) baking powder

Combine sifted flour, salt and baking powder. Stir well. Sift into a large bowl. Add shortening, use finger tips or pastry blender to distribute shortening throughout dry ingredients until mixture resembles coarse cornmeal.
The Formula is now ready to use - or store it in a closed container on your cupboard shelf.
Yield:- About 13 cups.

Note #1:-Always remove eggs and milk from the refrigerator 5 to 10 minutes before using in cakes. If the batter is at room temperature, the cake will be better.

NOTE #2:- When you use this mix use standard measuring cups and spoons. Spoon it into the cup, do not sift or pack it.
Keeps without refrigeration.
Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb

Another Variation
For Victor in Chandler, Az
Here is my recipe for "Bisquick" It is definitely TNT

Master Mix
Mix together: 9 c flour
1/4 c baking powder
1 1/2 tsp salt
Cut in 2 c shortening until texture of coarse cornmeal. I use my large stand mixer. I store this is the fridge.
Melody Nebraska

Hi Nancy,
I'm a Newbee. I just wanted to say, that I love your recipe newsletter as well. I wanted to respond to the Lady that was looking for the Candy in the Baltimore Area. I live about 5 minutes away from The Rheb Candy Company. Just the smell when you walk in the door makes you gain 25 pounds. Here is the Main Telephone Number. (410) 644-4321 3352 Wilkens Ave . That's the location across from St Agnes Hospital. Thanks again and have a great day.
Patti C

I just baked this coffee cake and it is very good! I had bought quite a few blueberries on sale at Costco's and froze them in individual bags. I have blueberries coming out of my ears. After baking this, I cut into individual pieces and froze each piece separately on a foil lined pan and then placed in individual baggies for a quick dessert. There are only two of us now so we have leftovers a lot.

Blueberry Streusel Coffee Cake
Source: Taste of Home ~ August/September 2005
Page 12

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/2 cup butter, softened
1 cup fresh or frozen blueberries
1 cup chopped pecans

Streusel Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9-in square baking pan.

For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 9 servings

Narrative: Lori Snedden from Sherman, Texas sent in this outstanding runner-up in our contest.
Thanks, Joan

Hi Nancy several replies to 2-8-08 newsletter.

Foil in choc. chips. I assumed was a mistype. (should be FOLD ?)
for Victor:

Like Bisquick Mix
10 C. Flour
3/8 C. Baking Powder
1 t. Cream of Tartar
1 1/4 C. Powdered Milk
1 1/2 T. Salt
1/4 C. Sugar
1 lb. Crisco shortening

Mix all dry ingredients together. Cut in shortening until mix is evenly crumbly. Store in airtight container. Use where Bisquick or Jiffy Baking Mix is called for
Source: http://www.kitchenmixes.com
Recipe By:; Brenda

Bisquick Mix
8 C. Flour
1/14 C. Nonfat Dry Milk Powder
1/4 C. Baking Powder
1 T. Salt
2 C Shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.
Source:  http://www.nancys-kitchen.com
These were in 2-26-07 newsletter

Made a chocolate Bundt cake this a.m. Thought of the old Tunnel of Fudge cake, So....I made a tunnel in about 2/3 of batter after I poured it into cake pan, sprinkled a package of toffee chocolate sprinkles in tunnel then poured rest of batter over top. Waiting for it to finish baking. Margaret, Tulsa

Hi everyone -- this is for Susan in Iowa looking for a good pressure cooker cookbook. Mine is called "The Pressure Cooker Cookbook" and the author is Toula Patsalis. This book was printed in 1994. I found it when it first came out and really have enjoyed it's many, many recipes. Hope this helps you.
Jenny in Va

For Barb in MD the candy store on Wilkens Ave. is called Rhebs and they also have a stall in Lexington Mkt. At Christmas my daughter stood in line for 3 1/2 hrs for her candy. We were there at 8 in the morning and they opened at 8:30. www.rhebcandy.com
Mary Jo in MD and Pat, DE

Thank you to Tampa Cuban for the Cuban pork spices. I can't wait to try them. To Bobbie in Il if you email BettyCrocker.com they will find your recipe and send it to you in a day or two. I have lost one and they sent to me right away. I just told them the recipe I was looking for, the date of my copy of the book(it's from the 70's) and the page number. Good Luck.
Health to all, Barbara in Wentzville Mo

I found the Pretzel Crisps at ShopRite this week.
With edamame, you don't eat the pod, only the inside "beans." I buy them fresh and shelled in the store and eat them "as is." It says on the package that you can cook them. You can serve them hot or cold. I always eat them raw, cold. I also like them in salad.
MaggieB in South Jersey

To Pat in CA - In regard to edamame, you only eat the bean inside and toss out the pods. I don't think you could cook them long enough for the pod to be edible they are so tough and stringy.
Karen in NoCA

Hello From Upstate New York:
I am looking for a recipe for Fig Bars. I have seem many recipes but they call for butter as one of the ingredients. I prefer Crisco and a soft dough. I know that their are some Italians out their who can help me with this. I would sure appreciate in seeing what everyone may have to offer on this request.
Thanks so much, Fran, Upstate New York

Here is a recipe that is very TNT, and has been a hit in our home for years. Its great at pot lucks as well. Never any left, and people have been caught licking their fingers after this one!

Recipe using rice:

Spanish Rice Pronto
1/2 to 1 lb. of Bacon fried crisp and crumbled. Save 1/4 cup of drippings
1 Medium Onion sliced thin
1/2 medium Green Pepper diced
1-1/3 cup or (4 5/8 oz box) Minute Rice
2 cans (8oz. each) Tomato Sauce
1 1/2 Cups Hot Water (for boiling Rice)
1 teaspoon Salt
Dash Pepper
1/2 teaspoon prepared Mustard
Chili Powder and Hot Pepper Juice to taste

Fry Bacon in pan till crisp, and remove from pan, reserving 1/4 cup of the drippings. Add the onion and green pepper and already cooked rice to the drippings. Cook and stir over high heat until browned. Add crumbled Bacon and remaining ingredients. Mix well. Bring quickly to a boil, reduce heat, and simmer uncovered for 5 minutes. Serves 4-6
Dee in S.IL.

This is for Nichole, who has a large amount of dry beans to cook and no name wanting ideas for using rice.

Rice: Cooking with vinegar makes for a fluffier rice. Just add a teaspoon of apple cider or rice vinegar to the cooking water.

To make dried beans less gas producing when eaten, add 1 – 2 Tablespoons vinegar to the soaking water and then add a tablespoon of vinegar, as you cook them. Adjust the amount of vinegar, if you cook large quantities of beans.

I have been making the following recipe for years. Others have submitted it to the newsletter over the time that I have been a member.
Robbie Bowling Green, In

Broccoli & Cheese Casserole
1/1/08 newsletter

Makes 8 Servings
Weight Watcher Points - 3 points

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup

Preheat oven to 350. Combine all ingredients in large bowl. Stir well. Bake for 45 minutes

Red Beans & Rice
Serves 6, about 10 minutes hands-on time, ready in 1 hour

2 (15-oz) cans red kidney beans or use your cooked dried red beans
3/4 cup onion, chopped
1 bay leaf
1/2 cup green bell pepper, chopped
1 clove garlic, minced
1 tsp pepper
1/4 tsp thyme
2 Tbsp dried parsley
1/2 pound turkey kielbasa, or other sausage of your choice, optional, sliced
Onion and tomato, chopped

Brown or white rice, cooked according to package directions. Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally. (If you are adding sausage, add it after the first 20 minutes.) Mash a few of the beans against the side of the pan to thicken the juices and cook uncovered for an additional 10 minutes. Remove the bay leaf. Serve in bowls over rice with chopped onion and chopped tomato for garnish.
Per 3/4-cup serving of beans without sausage, 165 calories

Good Morning Nancy and Landers. Yesterday was a little cool (high temp about 68 - 70º - - not even sweater weather), but beautiful day here in southeast Alabama after all the stormy weather a couple of days ago. Yesterday I took my NOAA radio and had it checked to make sure it is still set correctly for storm alerts, etc. There are weather sirens throughout the county but we can't hear one at my house. I feel better knowing I have the NOAA radio in place.

For the ones of you in the snowy, cold northern portions of the country, I just wanted to let you know that Spring really is on the way. I was driving around yesterday with one of my daughters and we saw several Japanese magnolias and Eastern Redbud trees blooming. There is one quite large Japanese magnolia tree, in full bloom, across the street from my daughter's beauty shop. The trees are beautiful! The dogwoods and azaleas will be blooming before long. After that we will all be complaining about the heat! Just can't satisfy the human animal! Everyone have a wonderful day!
Oma in LA

Nancy in FL requested the Toll House Cake recipe. Here is the one I have in my files. I have never made the cake but I have made the Toll House Pie, it is so rich, but so good. I can share that if anyone wants it. Anyway I hope this is the one she wants.

Toll House Cake
Cake:

1 c. butter, softened
1 c. firmly packed brown sugar
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
4 eggs
2 c. all-purpose flour
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate mini morsels

Frosting:
1 c Nestle Toll House semi-sweet chocolate mini morsels, reserved from 12-oz pkg.

3/4 c. butter, softened
1 1/2 c. sifted confectioners' sugar
2 tsp. vanilla extract

Cake: Preheat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla extract and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup Nestle Toll House semi-sweet chocolate mini morsels. Spread into prepared pan. Bake at 350 degrees for 20-25 minutes. Cool completely.

Frosting: Melt over hot (not boiling) water, 1 cup Nestle Toll House semi-sweet chocolate mini morsels; stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar; beat until creamy. Add melted chocolate and vanilla extract; blend until smooth.

Loosen sides of cake. Invert onto lightly floured cloth. Peel off waxed paper. Cut cake crosswise into 4 (3 3/4 x 10 inch) sections. Spread 3 slightly rounded tablespoons frosting on one cake layer. Top with second layer. Repeat layers. Frost with remaining frosting.
Makes 1 (10 inch) cake.
Nancyb

The first time I made these was over 40 years ago. It is truly a TNT.

Party Bake Pork Chops
4 lean pork chops, 1" thick
4 thin slices onion
1/4 cup uncooked rice (not instant)
1can (1lb. 12 oz.) whole tomatoes
1/2 to 1 teaspoon salt
pepper to taste

Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tablespoon rice, and cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Season with salt. Cover tightly; simmer over low heat or bake in a foil-covered baking dish in a preheated 350 degree oven for 1 and 1/2 hours or until tender. 4 servings.
Enjoy! Carolyn in Ky.

to Pat in Ca in regards to edamame...you do not eat the shells/pods, just the bean inside. You can buy them already shelled if you want to serve them as a side dish. I buy them in the shell for snack time...but already shelled for meals. Just steam them in the microwave for a few minutes. They are really great.
Hope this helps a little.
Lisa (East Texas)

I have Corning Ware that is several years old and it states on the bottom Oven--Range--Microwave. It is in the microwave everyday and sometimes I use it on top of electric stove.
Alice in Illinois

Main dishes that use cottage cheese:

Italian Sausage Lasagna
Makes 8 servings

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (16 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350ºF. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Heather

Stuffed Jumbo Pasta Shells
Sauce and meat as with spaghetti

CHEESE FILLING:
2 lbs. ricotta or cottage cheese
1/2 lb. Mozzarella cheese, grated
2 eggs
1/2 c. Parmesan, grated
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley

Preheat oven to 350 degrees. Prepare pasta shells. Bring water to boil and then add pasta, boil pasta approximately 15 minutes.

Prepare cheese filling.
Beat eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings. Using a large casserole dish, layer sauce, meat, and pasta shells which are stuffed with the cheese filling. Bake 45 minutes.
Heather

Nancy, I sent in a reply earlier today concerning newsletter 2-8-08 about baking a cake and using toffee bits in it. Well........... the bits and the chocolate coating on them sank to the bottom of the pan. Even though I had sprayed the pan the toffee bits stuck. I had to scrape them out and spread them on the hot cake. I then warmed a can of caramel frosting in the micro for 1 min. and poured over the top of cake and drizzled down sides after it had cooled.
Margaret, Tulsa

Nancy,
I just had to respond to the "Frito Pie" memories. I grew up in central Texas and we also had them. When I was in Jr. high we would go to eat dinner (lunch) at a little drive-in (we walked) near the school and the Frito Pies were a little bag of Fritos slit open and placed in a little paper tray and covered with chili, cheese and chopped onions. I believe that they cost 25 cents :).
Even though I moved away from Texas in the early 1970's I still eat Frito Pie. It was a favorite with my kids and husband and now is one of my grandsons favorite foods. We just make a big pot of chili and have a bowl of Fritos, cheese , onions, and sometimes sour cream. Everyone
just puts Fritos and whatever else they like in the bowl and covers them with chili. It is
delicious.
Jean in Wa

Hi Nancy,
I don't have a recipe at this time, but was reading about the pepsi in the roast.

I just have to give all of y'all a laugh. I make my roast using a can of coke and my son-in-law liked it and asked me how I prepared it. I told him about the crockpot and all that I do and I add a can of coke to it and just let it cook. He asked if it could cook over night on low. My daughter called me early the next morning laughing so hard she could barely talk. She had gotten up and checked on the roast before getting ready for church and there in the crockpot sat a can of coke. Unopened.!!! I began to laugh too and we were both in tears from laughing so hard. Yep, he put in the can of coke unopened, cause I didn't mention that I opened it and poured it in. He has no idea to this day that I know he did that. lol I still just roll when I think about it.

Just tho't y'all would enjoy this story. I am still laughing but will never tell him. Well, maybe one day I will. He is a good sport he would just laugh and shrug.
Everyone have a great rest of your Saturday.
Shirley in Tyler, Texas

This is for Vickie in MO who asked about getting her Welsh Terrier to stop biting. I've been training dogs for 30 years and one of the best motivators for most dogs is being ignored. We recently adopted a Great Pyrenees from a rescue organization and she didn't know how to play nicely. Once she learned that biting and rough play meant that playtime was over, she learned how to play gently. The way you accomplish this is the very second that the dog bites (don't hesitate at all), you turn your back on the dog. Don't look at her, don't touch her, don't yell at her, just get up and calmly walk away. Completely ignore her for several minutes until she is calm. If you can't walk away or she continues to try to bite, put her outside or in another room for a while. Another thing I've found helpful with our 3 large dogs is to sit before everything. They have to sit before being fed, before coming in the house, before being petted, etc. This way you don't have 3 dogs jumping up trying to get the food bowl, or barging through the back door, or jumping up for attention when you get home. Instead they sit automatically and wait. Just be patient and love her. Hope this helps.
Cheri in Surprise, AZ

P.S. Thank you Nancy for all you do. I look forward to the newsletter every day and always get something out of it, even if it's just the knowledge that there are kind, caring people out there.

For Victor in Chandler, AZ from Frances in Wesley Chapel
I got this recipe from our local home extension many years ago. Unfortunately, it makes a lot of mix, but it would be easy to cut in half. It is TNT.

Basic Biscuit Mix
5 lbs. plain flour
2 and 1/2 cups dry milk solids
3/4 cup baking powder
3 tablespoons salt
2 tablespoons cream of tartar
1/2 cup sugar
2 lbs. (4 cups Crisco)

Measure dry ingredients into large bowl and sift altogether. Cut Crisco into dry ingredients until it looks like cornmeal. Place into large container and store at room temperature.
Yields 29 cups of mix.

There was a recent request for a recipe to make self rising cornmeal. Catherine in Mobile, AL submitted this to the newsletter in 2006.
Robbie Bowling Green, IN

Self-rising Corn Meal
To make one cup of corn meal use: 1 Tbsp baking powder, 1/2 tsp salt, 3/4 cup + 3 Tbsp corn meal. Be sure the baking powder is fresh (not over 1 year old).

Troubleshooting Cookies
By Dennis R Weaver

If your cookies are too tough . . .
You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements--the cookies may not have enough fat or the amount of sugar may be wrong.

If your cookies are too crumbly . . .
They may have too much sugar, shortening, or leavening or may not be thoroughly mixed. Try adding more eggs.

If your cookies are too hard . . .
They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.

If your cookies are too dry . . .
The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.

If your cookies are too brown . . .
The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily.

If your cookies are not browned enough . . .
The baking temperature was too low, they were not baked long enough, or there was too little sugar.

If your cookies spread too much . . .
The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies.

If your cookies don't spread enough . . .
The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature.

If the edges or crust turns out sugary . . .
The cookies probably have too much sugar. The dough may have been inadequately mixed.

If your cookies have a poor flavor . . .
Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad.

If your cookies stick to the pans . . .
The pans probably weren't greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven.

This article was taken from A Baker's Cookie Guide and is available free for download.
For more articles like this visit The Baker's Library.
© 2008, The Prepared Pantry

In response to Hudson Valley Kathleen about the eye of the round roast, if you go to Texas Beef Council they have a wonderful way of cooking the eye of the round
Pat Goose Creek SC

For Bobbie In Illinois, February 8 newsletter asking for Four Grain Batter Bread Recipe. This is the recipe I found in my 40th Anniversary version of my Betty Crocker Cookbook. I hope it's the one you're looking for.
LM

Four Grain Batter Bread
3 1/2 cups all purpose flour
2 tbsp sugar
1 tsp salt
1/4 tsp baking soda
2 pkgs regular or quick acting active dry yeast
2 cups very warm milk (120-130 degrees)
1/2 cup very warm water (120-130 degrees)
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick cooking oats
1 to 1 1/4 cups all-purpose flour*

Mix 3 1/2 cups all purpose flour, the sugar, salt, baking soda, and yeast in large bowl. Add warm milk and warm water. Beat on low speed until moistened. Beat three minutes on medium speed, scraping bowl occasionally. Stir in whole wheat flour, wheat germ, oats and enough remaining all purpose flour to make a stiff batter.

Grease two loaf pans, 8 1/2 x 4 1/2 x 2/12 inches and sprinkle with cornmeal. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover and let rise in warm place about thirty minutes or until batter is about 1 inch below top of pan.

Heat oven to 400 degrees. Bake about 25 minutes or until loaves are light brown; remove from pans. Cool on wire rack. 2 loaves (16 slices each); 110 calories per slice

* If using self-rising flour, omit salt and baking soda

Whole wheat Batter bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with second addition of all-purpose flour.

Nancy I have a couple of recipes for chocolate lovers for Valentine's Day.

Susie's Easy Triple Chocolate Cake
1, 3 oz., pkg. chocolate pudding & pie mix, cooking one
2 cups milk
1, 18 oz., pkg. devils food cake mix
1/2 cup chocolate chips
1/2 cup nuts, walnuts or pecans

Prepare 9x13" baking pan by greasing and using cocoa to dust with. Prepare pudding mix with milk as directed on package. Remove from heat; blend dry cake mix into hot pudding. Mixture will be quite thick and spongy. Pour the mixture into the prepared pan. Sprinkle with chocolate chips and nuts. Bake at 350º for 30 to 35 minutes. The reason I dust the pan with cocoa is when you serve this all you see is chocolate. If you use flour you might see some of the flour.

Chocolate and Cherries
1 roll brownie mixture
1,28 oz., can cherry pie filling

You purchase the brownie mixture from the Dairy Dept. In a pie plate put the brownie roll. With your hands work the mixture around the bottom and up the sides. They add the cherry pie filling and bake at 350º for about 30 to 35 minutes.

Both of these are good and I am so glad that I don't have to decide the one I want to make. The last one I have had over 39 years and the first one I have about 35 years.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Thank you so much for the links on Depression Glass yesterday.  The good thing about them is it got me started searching for more information.  The bad part was I didn't stop until the wee hours of the morning, LOL

Comment
For those that didn't see the links they were
Depression Glass Patterns
Depression Glass Trivia
Nancy Rogers

Hi Nancy. I really enjoy reading your newsletter, all the different recipes and household tips. I once had a recipe for a "Calvary Cookie', at least I think that's what it was called and they got rave reviews by the people who ate them. But now I can find it. All I remember is that it had over a dozen ingredients including lots of different spices. Do any of your readers have this recipe to share?
Tom, Virginia

For Pat in Ca re: the edamame. These are really good but lots of work. You first have to cook the whole bean, then cool and shell. Then,depending on if the bean inside got done enough, cook the beans. Well worth the effort if you have the time!
Sue in Fl

Many many thanks to everyone for the toll house cake recipes. I have printed them all out and will send to my son and wife once they settle into Guam. They leave tomorrow and will have to live in a hotel for a few months till their furniture and stuff arrive and a house on base becomes available. They will have the recipe to make when they settle in. Thank you to, Lynda J, Nad in Mo, Susy in Indy, Lisa in E Tex...You are all such special people.

Next problem, we made a huge pot of chili today and it is to tomatoeeey and acidy. Does anyone know how to fix this problem?
Nancy in Fl

Hope you can print this one, long but nice for children

Easter cookies. You need 1-cup whole pecans,1-teaspoon vinegar,3 eggs whites, pinch of salt,1-cup sugar, zipper baggie, wooden spoon tape, bible.

Preheat oven to 200, this is important-don't wait til you half- done with the recipe
1, put pecans in bag and let children beat with a wooden spoon to break into piece. Read John 19:1-3 he was beaten by the Roman soldiers.
2. Put vinegar into a mixing bowl, explain that when Jesus was on the cross, he got thirsty, he was offered vinegar to drink John 19: 28-30
3.Add the egg whites to the vinegar. The eggs represent life, Explain Jesus gave his life so that we could have life. John 10: 10-11
4, Sprinkle a little salt into each child's hand and let them taste it, Put the rest into bowl, Explain that this represents the salty tears shed by Jesus followers, and the bitterness of our sin Luke 23:27
5 So far the ingredients are not very appetizing, Add 1 cup of sugar. Explain, the sweet part of the story, Jesus died because he loves us. Psalm 34:8 John 3:1-3
6.Beat eggs whites with the mixer on high until stiff peaks foam .Explain that white represents the purity in Gods eyes of those sins have been cleansed by Jesus Isa. 1:18 and John 3: 1-3
7. Fold in the nuts, Drop by teaspoon onto a wax paper cookie sheet Explain that each mound represents the rocky tomb where Jesus body was laid to rest
Matt:27:57-60
8. Put cookie sheet in the oven, close the door and turn the oven off.
9 Give each child a piece of tape to seal the door. Explain that Jesus tomb was sealed.
Matt 27: 65-66
10 Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight and that Jesus followers were in despair when the tomb was sealed John 16: 20-22
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookie are hollow! The First Easter Jesus followers were amazed to find the tomb empty. Matt 28: 1-9

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