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Better Baker Bowl Maker

Aunt Nancy;
I have the second in the series of three (or even possibly four) free recipe cards that are my gift to your readers. I have posted it on my blog today. This one is blank with lines or without lines so that it can simply be printed out and hand written or someone can use their computer to add their recipe to it.

The permalink address for this post is http://www.daisiecompany.com/blogs/audreyjeanne/?p=299
The regular blog address is: www.daisiecompany.com/blogs/audreyjeanne. I hope your Nancylanders are having a very Merry Christmas!
Love, Audrey

This cake will be the consistency of a bakery made cake.

Cake Mix Cake Plus
1 (18.5 oz) package cake mix
4 eggs
1 cup reg. flour
1 cup sour cream
3/4 cup sugar
1 cup milk
1/2 cup butter
Preheat oven to 350º. Spray fluted pan with cooking spray. In a large mixing bowl, combine cake mix, eggs, flour sour cream, sugar, milk and butter. Beat to mix well. Pour into prepared pan. Bake for 1 hour or until done. Other cake pan sizes can also be used.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Watkins Roasted Garlic Snack & Dip Seasoning #05703 would make a wonderful treat for your New Years Eve celebration!

Hi Nancy! This is a recipe which was requested by Lorie in Orlando in the 12/16/07 issue. I hope that this is the type of corn pudding she was looking for. Kim in NC

Corn Pudding
1 can cream style corn
1 cup milk
2 eggs
2 Tbsp sugar
1 Tbsp flour
1 Tbsp butter
1/2 tsp salt

Melt butter. Beat eggs. Add dry ingredients to the corn and stir until well mixed. Add beaten eggs. Add milk gradually, mixing into the corn mixture. Pour hot butter in last. Bake in a greased casserole dish at 325 degrees for about 50 minutes or until firm but not dry. ** This dish must be cooked immediately after mixing. Serves 6. Enjoy!

For Brenda/Alabama who wanted the cabbage rolls w/grape jelly...I think this might be it. you can substitute rice for the cracker crumbs if you wish.
Lisa (East Texas)

Cabbage Rolls w/Grape Jelly
1 lb. ground chuck
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt
1 egg
1/8 c. crushed crackers
2 c. diced onion
1 head cabbage
1/2 bottle chili sauce (6 oz.)
1/8 c. water
1/3 c. grape jelly

Remove core from cabbage and par-boil until leaves are soft and separate easily. Drain and cool. Thoroughly mix ground chuck, salt, pepper, celery salt, catsup, eggs and crackers. Pile mixture on leaves and roll up. Place 2 cups diced onion in bottom of greased pan. Add cabbage rolls to pan. Combine chili sauce, water and grape jelly and mix thoroughly. Pour approximately 3/4 of sauce over rolls. Cover and bake 45 minutes at 350 degrees. Remove cover and add remaining sauce to cabbage rolls. Bake uncovered for additional 20 minutes. Serves 4. Makes approximately 8 rolls.

Comment
When I was posting recipes from newsletters (1996-2007) it was clear that Lisa (East Texas) is one of the many who has contributed her tried and true recipes for years. I personally have tried many of hers and loved everyone of them. It is members like Lisa (East Texas) that make this newsletter family the best one on the internet!

Over 600 recipes from past newsletters were added today to the yearly and monthly indexes. When bringing up recipe listings please use the hold the F5 key and Enter key down at the same time to completely refresh the page. I really need your help in finding any recipes not attached to its link.

If you want to be part of our recipe family helper team please let me know by taking a section and checking out the recipes carefully and accurately. Report any errors to me and include the link, the exact title of the recipe and what corrections need to be made.

If one is found please send an email with the exact link and the error so it can be corrected. Things that need reporting are incomplete recipes, recipes not found, words that are not spelled correctly. (They are being added to www.abbys-kitchen.com because months ago sections of Nancy's Kitchen crashed.

Recipes that need checked are
(Sections added and updated today)

Alphabetical Recipes (TNT) in Newsletters
1996     1997     1998     1999    2000     2001   2002     2003

2007
November 2007       December 2007

Other Sections added and updated today
Cookies   Christmas     Candy    Fudge    Cranberry   Crock Pot

Thank you in advance for your help. Please use this email address to report errors. Recipe Family Helper Team Email address (it is different than the newsletter email address.)
Nancy Rogers

I have misplaced my cake recipe from scratch of the Pineapple Cake. Please, can someone tell me the date it appeared? I went through the entire archives but didn't locate it. I guess it could be called a dump cake but not one using pie filling. Many thanks in advance. Merry Christmas to all.
Mary Colorado

Thanks to Chris in NM and Frances in Wesley Chapel Fl for the Banana Nut bread recipes. I am baking the bread this week for gifts. It was nice of all of you to go to so much trouble. We will be thinking of you as we enjoy our favorite breakfast.

Merry Christmas Happy Holiday's to everyone
Barbara in Wentzville, Mo

For Daff in the 12/16 newsletter: You were asking about using the whipped frosting in the 2 ingredient fudge. Last year when this recipe was a tremendous hit here in Nancyland, I believe the ready-made whipped frosting in the container was tried by some of our readers who firmly stated not to use the whipped frosting, because it wouldn't set up. If you are talking about a dry mix that you make yourself, I'm not sure on that one.
Dee in S. IL. (going to pick up my ARMY MP Daughter tomorrow for Christmas
Exodus!)

Help, Help, I lost the recipe for the cream drop fudge recipe made with peanut butter, the one where you buy the crème drops at the dollar store, someone please help me lol, I have the candy and peanut butter ready to go
thanks lindah Texas

Nancy: An addition that in my old age I forgot in my response to Sybil in FL regarding my sage dressing. In addition to the recipe/directions that were posted in the Sunday 12/16/07 Newsletter, I sauté about a cup to cup and a half of chopped onion and chopped celery in about a half stick of butter until they are soft and translucent, then mix the sautéed veggies into the stuffing/dressing mix with the turkey/chicken stock/broth.
Mr. Myron Drinkwater - Lake Forest, CA

Good morning Lander's,
Carol in North Carolina was asking for some finger foods to take to an event. When I was still working a favorite pot luck offering for me to take was either a ham salad and crackers or pimento cheese spread and crackers. Sort of a variation on a cheese tray which is another favorite offering. Also a favorite thing I always look for at pot lucks would be little tea sandwiches, maybe with a chicken salad spread filling or even PB & J if kids are involved. Inevitably someone will bring a hot bean dip spread, love those and sometimes even a chili with little paper cups for serving. And cookies are always a great finger food.
Linda Boyles, Fairborn Ohio

Merry Christmas!
I wanted to send in a good Cranberry recipe. Hope it gets published before Christmas. Of course it is good anytime. You will need to make this at least two days before you want to serve it. I have made it a month ahead and frozen it.

Cranberry Salad
1 pkg. fresh cranberries
3 cups boiling water
2 cups sugar
2 cups chopped pecans
3 small boxes strawberry jello
1 20 oz. can crushed pineapple, drained

Wash and drain cranberries. Chop or grind them. I use my food processor. Cover with the sugar and let set overnight in fridge. Next day, put boiling water over jello. Stir until dissovled and cool. Drain pineapple. Stir nuts, pineapple, cranberry mixture, and jello together. Pour into bowl you want to serve in and chill until jelled.
Debbie, AR

Daff was wondering if the whipped frostings would work on the 2 ingredient fudge. From all I have read, it will not.
Connie in TX

Hi Nancy and HELPERS! Elaine in Ohio the Microwave Very Easy Pralines is in May 4, 2007 newsletter. We have been without heat or power for 5 days, so can sympathize with all who are experiencing the same. It was a real treat to finally get back on line today. I've been going thru the letters for the 15 forward. Margaret, Tulsa

Hi Nancy, for Gail in Chattanooga the Hillvilla Pumpkin Pie and also the Special Seasoning Mix are in the Newsletter 11-6-07..

Hi Nancy, for Lori the recipe for Crock Pot Corn Pudding in in Nov. 26, 2007 newsletter
Margaret, Tulsa

Hello everyone -
I thought I would share one of our favorite holiday candy. If you like
chocolate, peanuts and cherry flavor, then you will love this recipe. It's
so easy and delicious.

Cherry-o-Let
1 12oz salted peanuts or less (chopped)
3/4 c. creamy peanut butter
2 pkgs milk chocolate chips

filling:
20 lg. marshmallows
1 can cherry flavored frosting

Melt choco. chips in microwave 2 minutes until melted. Add peanut butter and nuts. Spread 1/2 in a greased pan. (I use my 28x18x4cm pyrex dish) Place in freezer to cool.

In a clean lg. bowl, melt 20 marshmallows in microwave and 1 can cherry frosting. Spread on cooled layer of choco. Place in freezer to cool again. Then add last layer of chocolate. Keep in refrigerator or freezer. Enjoy!
Tina in Phoenix

Thanks so much to Susana in Louisiana and grannym IL for helping me out with my request on how to prepare little smokies. :-)
~Anna in MO~

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Hi everyone out there! I am a newcomer to the Nancy Rogers. Recipe Exchange and first let me wish you all a Blessed Christmas and a Healthy, Happy New Year. Then I must tell you I have amassed a huge selection of wonderful and varied recipes which I hope to attempt making this winter. But, just this morning, in the Dec 16th Newsletter was a recipe for Tiramisu layer cake, sent in by Roz in Indy. Coincidentally, yesterday I attempted my first Tiramisu "Coffee and Cheese Cake Pudding" a classic recipe that I copied from Anna Maria's Open Kitchen. It is fabulous! and best of all, required no baking, only the purchase of Italian ladyfinger cookies. May I share:

Dip for cookies:
1 1/2 c. Italian espresso (I used regular brewed coffee and added 2 heaping teas. powdered coffee)
2 teas. granulated sugar

Zabaglione (or Sabayon) filling:
4 Egg yolks
1/2 c granulated sugar
1/2 c Marsala wine (or other sweet wine, like port or Madeira)
1 pound Mascarpone cheese, room temp (really, there's no good substitute for this)
1 c heavy whipping cream

For the Base:
approx. 40 Italian Ladyfinger cookies (called in Italian "savoiardi")

For the Topping:
Unsweetened Cocoa, sifted

Prepare and put aside coffee/espresso, dissolve the 2 teas. sugar into it, pour into a shallow dish or bowl and let it cool, set aside Beat whipping cream and leave in refrigerator.

Mash the room temp mascarpone cheese in a large bowl till creamy, set aside
Beat egg yolks in a heat proof bowl (I used a med metal bowl) until fluffy and beat in wine and 1/2 c. sugar, whisk this mixture over simmering water till it thickens. Dont let it boil.

Add the thickened, cooked egg mixture (zabaglione/sabayon) to the creamed mascarpone and beat till mixed well. Carefully add cold whipped cream by folding into zabaglione until smooth and well blended.

Take each ladyfinger and dip carefully into coffee/wine/sugar mixture: DO NOT OVER-SOAK! and place into a pan about 12x8 (11x9 is also ok) Make one layer of dipped ladyfingers, then using half of the zabaglione mix, spread evenly over dampened ladyfingers. Repeat with second layer of dipped ladyfingers, using balance of zabaglione spread across the tops then lightly sprinkle with the cocoa (I used a small mesh strainer to make sure no lumps were in the cocoa)
Refrigerate at least 3, 4 hours. Overnight is better, but who could wait??
This turned out so super delicious I could compare it with the best of our local Italian restaurants!

Recipe is good for 12 portions
Barbara in Bayside, NYC

Hi.
This is in response to Sandy H, in Blue Springs , Missouri. I couldn't help but get a little teary eyed reading her story. It just reminded me of how hard a time people had and how wonderful a time it also was. I think now a lot of us have it so good , we forget what it means to be able to have just the necessities in life . I for one loved your story. It is beautiful and I know your grandmother was a wonderful person. It wouldn't hurt any of us to eat some" grease " bread at least once a year, just to remember how lucky we are. Thank you for your wonderful story Sandy. Blessed Holiday to you and all Nancylanders. Mary, from Newton Falls, Ohio.

Hello Nancy & Gang,
This is for Lois Kingston who is looking for Italian dishes. This is easy and good. I hope you enjoy this one.

Holy Cannoli Cake
1 c milk
1/2 t orange extract
3 oz vanilla pudding
1/2 c ricotta cheese
8 sq Baker's semi sweet baking chocolate, chopped, divided
1 T butter
10.75 oz pound cake, cut horizontally into 4 slices
8 oz Cool Whip

Pour milk and orange extract into large bowl. Add dry pudding mix. Whisk 2 minutes or well blended. Add ricotta and half of the chocolate; mix well. Place bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice. Microwave remaining chocolate and butter in small bowl HIGH 45 seconds to 1 minute or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.
Mimi ^..^

I need a Russian tea mix using Wylers instant ( the large can that has sugar added), Tang, instant unsweetened tea mix, and spices.

This is for Shirlee who wanted Crockpot Scallop Potatoes;

Crockpot Hidden Valley Ranch Potatoes
2 (24 oz.) bags frozen hash browns,partially thawed
2 (8 oz.) pkgs. cream cheese
2 packets Hidden Valley Ranch Dressing Mix
2 cans of cream of potatto soup

Put potatoes in crockpot. Mix remaining ingredients in a bowl and add the potatoes. Stir well. cook on LOW 7 to 9 hours. Stir just before serving.

ps I had these for thanksgiving and I was passing out the recipe. they are a hit at my home.
Patricia in OH

I am looking for a recipe for cornbread like patties in the skillet. I may have over looked it in the web site. My Mom used to fixed them all the time. My Mom is still alive but she can't remember how she did it. It was made like pan cakes but done with cornmeal. Thanks to everyone that has took there time to send in all these great recipes and tips.

Have a Safe and Happy Holidays.
Merry Christmas

Hello Nancy and Friends!
I am looking for the cake recipe that has pecan/coconut frosting mixed in the cake ingredients.
Marcia in Mt. Airy

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.

To the individual who had answered my request on the Lemon Fruitcake, I want to try it and I am going to make the cookies. Can't wait to share them with family and friends.
Fran, Upstate New York

Hi Nancy
Wanting to wish you and the readers a Merry Christmas and a Healthy New Year. It has been wonderful waking up everyday and looking forward in reading your newsletter. I am lost without it. I enjoy reading it and I am impressed as to the people that are so willing to help one another. That is what life is all about. It makes for a happier life. God bless each and everyone of you!
Fran, Upstate New York (Utica, NY)

I read with interest Sherrill in San Antonio's remark about the Pineapple Sprite Cake. I must have missed that one so would some one please give me the date that it was in. I love both pineapple and sprite so I am sure this would be a welcome addition to any occasion.

I wish all of you a very Merry Christmas and an exciting new year.
Fran in FL

This is a recipe that is over 80 years old. My grandmother made them for my dad, who is 87 years old. It is a great cookie recipe for anyone who is allergic to eggs. I have tried to clarify the original instructions, which were very vague and used outdated terms. This recipe can easily be cut in half. It is different from any other recipe that I have seen that is called Lebkuchen.
Robbie Bowling Green, IN

LEBKUCHEN COOKIES
1 pint of dark molasses (2 cups)
2 cups of Crisco
1 cup of chopped walnuts OR OTHER NUT
1 grated lemon and its juice
1 teaspoon cloves
1 teaspoon baking soda
1 cup of buttermilk
Flour to mix in to make cookie dough (approximately 7 ½ cups)

Beat together first seven ingredients in a large mixing bowl; add enough flour to make a dough suitable for rolling out cookies.

Refrigerate 2 days before rolling out to make cookies. Bake at 350 degrees on greased cookie sheet for approximately 10 minutes. Remove from cookie sheet and place on wire rack to cool. Ice with your favorite frosting and decorate with sprinkles or leave frosting plain. These freeze well and the dough keeps for several weeks in the refrigerator or can be frozen.

KITTY LITTER CAKE
1 spice or German chocolate cake mix
1 white cake mix
1 large pkg. vanilla instant pudding mix, prepared
1 pkg. vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls
1 new kitty litter pan
1 new pooper scooper

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. IMPORTANT: Mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.

Put the cake/pudding /cookie mixture into the litter pan.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls, Bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything--this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls in the Microwave 3 at a time until almost melted. Scrape them on top of the cake, sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!

FURTHER NOTES:
Feel free to use this as a loose guideline, using more or less pudding/cookies as you see the need. Also, since the layer of cookies (with the chlorophyll green specks) cover the top, you could really use any flavor or flavors of cakes underneath. Last but not least, you can also opt not to crumble the cakes, but rather layer them in the pan with the layers of pudding in between, sprinkle the top layer of pudding with a heavy layer of crumbled cookies. Same effect, different texture entirely to the dessert.

I made this for our daughter's 50th birthday. She had a lot of fun showing it to her friends. One of them said "only your mother would do this."
Margaret, Tulsa (recipe courtesy Tulsa Animal Aid Newsletter.)

Others that sent in the same or very similar recipe were
Elaine/Arlington TX, Mary in Va, Dee; lindah Texas

For Debby in Michigan, recipe for Kitty Litter Cake. I made this for my DD annual Halloween Party, (she owns a daycare). It is truly a gross looking cake, even parents looked at in shock! I served it in a new kitty litter pan and scooped it out with a new litter scoop. Hope you have fun with it. The link has pictures so you can see how it will look.

http://www.fabulousfoods.com/recipes/
Gloria, Indiana

RE: Jean from NC, not knowing the proportions for the candy she made in the December 16 newsletter:
If it's the same candy I make, it's called STAINED GLASS CANDY, I've included the recipe below

Stained Glass Candy
4 cups granulated sugar, 1 3/4 cups light corn syrup, 1 cup water, 1 TBSP desired flavored extract or flavoring oil.

Line a 15x11 inch baking pan with foil and lightly grease OR sprinkle evenly with a light coat of powered sugar. set aside.

In a medium pan, combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Increase heat and bring to a boil.

With a brush dipped in water, wash down any crystals that form on the sides of the pan. Boil rapidly until candy thermometer registers 300 F (150 C), hard-crack stage.

Immediately remove from heat and stir in flavor extract and food color
Pour into prepared pan. Let cool completely.
When hard, remove from pan, break into pieces with a kitchen mallet

NOTE: for multiple flavors and colors, divide candy mixture AFTER cooking; flavor and color each as desired, this makes about 2 1/2 lbs.

This is the recipe I've used for years. It was given to me by my grandmother.
ENJOY! Karoline in Western NC

Does anyone have any CopyCat recipe sites?
I used to get two regularly but all of sudden I realized I don't get them at all.

I have a very good friend in Florida who is looking for the Chicken Wings from Margaritaville - if anyone has that recipe or the URL to the recipe?

We'll be leaving on Saturday for 2 glorious weeks in Texas so I want to say Merry, Merry Christmas to all of you -- and I also want to wish each and every one a Happy Healthy New Year.
It's been a fun year with Nancy and her family.
Thank you. Rosemarie in rural Kansas City

This is for Lois in Kingston WA.
In the Dec. 16th newsletter, you mentioned making a Cannoli Cake, for your DIL. Well, here is a recipe that a friend makes..

Cannoli Cake
1 box white cake mix (my friend used Duncan Hines)
3 c. ricotta cheese
3/4 c. sugar
3 eggs
1 t. vanilla

Prepare cake as directed on box. Put into a 9x13 cake pan. Mix remaining ingredients together by hand and pour over the cake batter. Bake at 350 degrees for 1 hour. Sprinkle with powdered sugar when cool.

NOTE: cheese filling will go to the bottom and cake will be on top after baking.
Barb in San Diego

RE: Jean from NC, not knowing the proportions for the candy she made in the December 16 newsletter:
If it's the same candy I make, it's called STAINED GLASS CANDY, I've included the recipe below

Stained Glass Candy
4 cups granulated sugar,
1-3/4 cups light corn syrup

1 cup water, 1 TBSP desired flavored extract or flavoring oil.

Line a 15x11 inch baking pan with foil and lightly grease OR sprinkle evenly with a light coat of powered sugar. set aside.

In a medium pan, combine sugar and corn syrup with water and cook over medium heat. Stir to dissolve sugar. Increase heat and bring to a boil.

With a brush dipped in water, wash down any crystals that form on the sides of the pan. Boil rapidly until candy thermometer registers 300 F (150 C), hard-crack stage.

Immediately remove from heat and stir in flavor extract and food color
Pour into prepared pan. Let cool completely.
When hard, remove from pan, break into pieces with a kitchen mallet

NOTE: for multiple flavors and colors, divide candy mixture AFTER cooking; flavor and color each as desired, this makes about 2 1/2 lbs.

This is the recipe I've used for years. It was given to me by my grandmother.
ENJOY! Karoline in Western NC

Would the person who sent the Holstein Cookie Recipe please let me know what newsletter?
Thanks, Mary J

Hi all! I am having an open house on New Years Day and want to make traditional "good luck" dishes. Being from the south, I am having Hopping John, cabbage, greens and cornbread, but would love to have some recipes from other parts of the country/world. Thanks for your help.
Pat Russell in SW Oklahoma

Here are three really easy, very elegant and so very tasty holiday appetizers to serve for your guests. (I personally just love the fruited Brie one, so tasty!! Someone turned me on to Brie last winter and I just love it., and it does taste best when warmed slightly) Enjoy!
Dawn - cape cod, ma

Fruited Brie Torte
Serves 10 to 12

1 (1-kilogram) wheel Brie, chilled
1 jar fig spread (or plum spread)
1 cup chopped toasted walnuts
10-12 toasted walnut halves (optional)

Slice Brie in half horizontally, creating two rounds. Spoon fig spread over bottom half of Brie and spread evenly. Sprinkle with walnuts. Top with remaining Brie half. Wrap securely in plastic and chill 2 hours before serving.

Allow at least 30 minutes to bring Brie to room temperature before serving. Garnish with a dollop of fig spread and walnut halves or slice into slim, single-serving wedges. Serve with crackers or sliced baguette.

(Alternatively, remove plastic, then wrap the prepared chilled torte in foil and bake 10 minutes at 350°F. Garnish and serve warm. It does taste better warmed)

Gougères (Gruyère Cheese Puffs)
Makes about 28

3/4 cup water
6 tablespoons unsalted butter, cut into pieces, more for the baking sheet
1/2 teaspoon salt
1 cup flour, sifted
1/4 teaspoon white pepper
4 large eggs
3/4 cup shredded Gruyère cheese

Preheat oven to 400°F and butter a baking sheet.

Heat water, butter and salt in a medium saucepan just until butter melts completely. Take from heat and add flour in one swift motion. Stir with a wooden spoon to incorporate flour completely, until mixture pulls away from sides of the pan.

Add eggs, one at a time, beating well after each addition. Batter will be shiny and will just fall from the spoon when lifted. Stir in cheese.

Spoon tablespoonfuls of batter onto baking sheet, spacing them two inches apart. Bake until lightly browned, 18 to 20 minutes. Remove, let cool briefly and serve while still warm.

Roquefort Crudité Dip
Makes about 2 cups
6 ounces Roquefort cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2 tablespoons finely minced chives or scallions
A couple dashes of Worcestershire sauce
A couple dashes of hot pepper sauce (optional)
sea salt and ground black pepper

Mash cheese with fork in a bowl, leaving some large chunks. Stir in mayonnaise, sour cream and buttermilk until creamy but with small chunks of cheese remaining. Stir in chives, Worcestershire sauce and hot pepper sauce. Season with salt and pepper. Chill at least an hour before serving.

Judi of Mass. About adding egg to your bread. Measure your egg or eggs and subtract that much flour from your recipe. Anytime you add a liquid that is not in the recipe you have to subtract from the main liquid. Good Luck.

Nancy I want to wish everyone in Nancyland a very Merry Christmas And The Prosperous Of New Years.
Madelyn of Ar.

Hello Nancy!
Just went looking for Linda in WV in the 12/14 newsletter looking for a recipe for a HoHo Cake that uses cream cheese for the filling. I did a search using the MSN search engine and didn’t come up with a recipe using cream cheese. Everyone I found uses shortening, just like that very rich frosting everyone loves! YUM I did find a recipe from Hershey’s for a cake that has a cream cheese filling, though. Hope one of these helps! By the way, we just love the first one! I make it at Christmas! Take care Nancy! Chris in NM

Ho-Ho Cake (9/22/2006)
http://www.kdth.com/cookinwithkaye.cfm?ShowRecipe=36

Source: www.allrecipes.com

1 (9 ounce) package chocolate cake mix
5 tablespoons all-purpose flour
1 1/4 cups milk
1 cup white sugar
1/2 cup margarine
1 cup shortening 1/2 cup margarine
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoons hot water
3 (1 ounce) squares
unsweetened chocolate,
melted
1 3/4 cups confectioners' sugar

1. Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
2. Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
3. In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
You can use store bought frosting for the icing. Just open container and pop it in the microwave on high for about 30 seconds or until thinned and will spread easily.

Ho Ho Cake recipe
From http://www.recipegoldmine.com/

1 (18.25 ounce) box chocolate fudge cake mix

Filling:
3/4 cup granulated sugar
1/2 cup butter (stick, not tub), at room temperature
2/3 cup Crisco
Pinch of salt
2 teaspoons vanilla extract
1 (5 ounce) can evaporated milk

Topping:
1 plastic can ready-to-spread chocolate fudge frosting

Bake cake according to package directions in a 15 1/2 x 10 1/2 x 1-inch baking pan. Cool

Beat filling ingredients for 10 minutes on high speed until fluffy and smooth. Spread over cooled cake.

Microwave the plastic can of frosting

And finally this one from http://www.hersheys.com/recipes/recipes/filling#content_area

HERSHEY'S SPECIAL DARK Snack Cake Medley

CREAM CHEESE FILLING
(recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 eggs
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 cup MOUNDS Sweetened Coconut Flakes
1/2 cup chopped nuts
Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Prepare CREAM CHEESE FILLING; set aside.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended. Pour 3 cups batter into prepared pan. Gently drop cream cheese filling onto batter by heaping teaspoonfuls. Carefully spoon remaining batter over filling. Combine chocolate chips, coconut and nuts; sprinkle over top of batter.
3 Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store leftover cake in refrigerator. 12 to 16 servings.

CREAM CHEESE FILLING
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract

Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
Beat cream cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add melted chocolate, beating until well blended.

*This may be a repeat recipe.  I could not remember if it had been posted before.

** Paid advertisement.

Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers