20% Off - Sittin' Turkey Steamer

Better Baker Bowls - 20% off for our recipe family of members.
Greg at Cookschoice has offered a 20% discount to all our recipe family members the Better Baker Bowl Makers as well. I have all of them and love using them.  They work for baked goods as well as for Jell-O molds. The sale ends on Monday (December 15, 2008)
3 inch pan      5 inch pan     Better Baker Loaf Bowl

Hi Nancy, I hope you and Ditto are staying warm. It is cold in good old Southern California today.

I have two sites for Sue in Eastland in the dec.11th newsletter wanting recipes for patience candy. I have never tried this candy but I think I will make some for my Christmas baskets. There were quite a few sites when I did a search for the recipe. I just selected two. I have gone to hungrybrowser many time to ask for lost recipes. Now I have you and all the wonderful people here on your site I will not have to look elsewhere very often. Thanks for making my day brighter. Pat So Cal

http://www.cooksrecipes.com/candy/patience_candy_recipe.html
http://www.hungrybrowser.com/phaedrus/m1128W07.htm

Happy Holidays to All.
I am hoping some of you wonderful cooks can tell me how to make a coconut cream pie.
Carolyn, Rochester, New York

Hi everyone and Christmas greetings!!! Regarding the recipe for "Easy Sweet and Sour Chicken" sent in by Janey SW GA: I got the same recipe from a cookbook called "Don't Panic, Dinner's in the Freezer" and I just wanted to say it freezes beautifully!!! I make up two or three batches at a time. I just put the chicken breasts into a large freezer zip-lock bag then mix up the other ingredients (one batch at a time) and pour them all over the chicken. Then I just lay them flat somewhere in the freezer! Once they're frozen flat you can stack them - You thaw them before baking, using the same method Janey did. It is so easy to just reach into the freezer the night before and know I have dinner for the following night. Just put together a salad and a loaf of French bread warmed up and you've got a terrific meal. I do several at a time and send them as a meal whenever someone is too sick to go to all the trouble themselves!! Soooo easy!
Elaine in Ohio

Many years ago, a friend of my mother, brought to a backyard picnic, a pineapple sheet pie. The filling was made with crushed pineapple and vanilla instant pudding, with melted butter added after it was cooked. The sheet pie was then frosted with a glaze of powdered sugar, a few tbsp of cream cheese and vanilla extract. I can’t remember the exact amounts of pineapple, pudding, etc. It can also be made as a regular size pie. I have searched the internet but can’t find this recipe. They always add cornstarch to the pineapple. I would appreciate it if anyone has made this pie and could give me the recipe. Thank you.
Angie/Buffalo

Happy Holidays to all and a special thank you to Nancy.To all the wonderful cooks out there I am looking for a T&T appetizer using imation crab.
Dee in Canada

I am looking for a recipe for Fudge made with coco wheats. I googled it and it directed me to you. Please I hope you can help.
Thank you in advance, Angelia S

Hi Nancy I am answering Nad in Mo's question about the Caramel Corn Recipe.- Dec. 10th newsletter
The way I posted it was the way I received it from my late friend. I forgot to change the recipe for other people, as I had asked for the amounts myself and remembered them.

Recipe should read as follows:-

Microwave Caramel Corn (Correction)
1 stick of butter or margarine
1 cup Brown Sugar (packed)
1cup Karo Syrup
1 tsp. Baking soda
4 qts. of popped corn (in a brown grocery bag)

Mix butter, brown sugar and syrup and put in Microwave for 3 min. Remove and add the baking soda stir well; pour over your popped corn in a brown paper bag. Shake bag and fold down the top. Place in microwave on its side for 1 min. take out and shake bag and turn on the other side for 1 min. Remove, shake well and put in large container. Stir a couple of times and let it air dry.
From the kitchen of Shirley Walls

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Re: Roast Asparagus:
There aren't many things my new son-in-law doesn't like like to eat but asparaus was one of them. My daughter loves it this way so I'm tickled to share with you how he likes it now--it seems he'd always had it served cooked in liquid, making it mushy: Wash fresh asparagus gently and but off the woody end. Then just roll the asparagus a few stalks at a time in olive oil (I pour a little in clean hands) and place on a baking pan, sprinke with salt or seasoned salt either just like that or plus any other seasoning you'd like--and bake at 425 degrees for about 8-10 minutes. Grilling outside gives them a wonderful flavor instead. The original recipe was to put a little orange juice or grated orange rind in with the oil. I wish everyone a Blessed CHRISTmas everyone
Gerri

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To Dorothy H., Louisiana:
A link for the two ingredient fudge is within the body of the newsletter.
Sande in Spring, Tx:

Did you invert your pan on a baking rack after you took it out of the oven. Angel food cake needs to hang.
grannym IL

I want to make this dip in the rice cooker. Can I just put everything in the bowl and hit cook or do you always have to put water in the bowl? Should I bake it in the oven and then put it in the rc to keep it warm?

Baked Onion Dip
2 cups sweet onion peeled and chopped
2 cups mayonnaise
2 cups Parmesan cheese

Preheat oven to 350º. Spray a 2 qt. baking dish with Pam. In a large bowl, mix all ingredients well. Pour into baking dish and bake for 45 mins. until top is slightly brown. Serve hot with buttery crackers.

Good Morning all:
This is for TP who was asking how to make coleslaw for 100 guests.
I found a web site that is wonderful, you can just type in what recipe you need and the number of people you are serving... and just like magic. There it is! have fun with the site, I am betting you will. LOL
www.bigrecipes.com (its growlies)
Barb from Cle Elum, Wa.

Hi To All,,, This is my first reply as i am not to good at this will be 81 in Jan. but a long time reader and love it made many recipe's ...
Athena in De. I also am for Allentown born & raised their and still do my cooking like you just said. Have a Merry Xmas All .Athena would like to be in touch with you
Dot, Keystone Heights Fl.

Someone was looking for copycat recipes from carrabba's, here is a site to check out Marlene from Fl. Copycat Restaurant recipes, cheesecake factory, outbacks steakhouse, TGI Fridays, Applebee's, Bennigan's, Carrabba's Copeland..
http://members.lycos.co.uk/freerecipes/Copycats/index.html

Cookschoice sent out a newsletter yesterday. It was a nice surprise to see my picture in their newsletter.
http://www.cookschoice.com/newsletter/YGLT_12_14_08.html

Hi Nancy,
This is about the problem with my computer. When I cut and pasted to print a recipe, or to send to my daughter, the page on 'create mail' would be black.

I am reading yesterdays letter and Cheryl in North Olmsted, Ohio, suggested that I should try clicking on the A when I went to create a letter to change the page color. I did this and it was my problem. when I read it, I thought, 'surely not', but I tried it and that is what it was.

I want to thank Cheryl so very much for the suggestion. That was so nice of you to take the time to write about that. Thanks again.

Everyone have a great day and a wonderful Holiday season.
Tennesseyanky.

To Judy
Ref. Death and Dying, The book is called “On Death and Dying”, By Elizabeth Kubler-Ross. You can find it n almost any library or Amazon.com
My best
Dago Joe Leavenworth, Ks

Leasa from Iowa was asking how to cook chicken livers. I soak them in butter milk then dip them in flour and put in skillet with h ot oil. turning them so they wont burn. we love them and cook them often. My husband likes the gizzards but I dont so I dont cook them. try this i think you will like them. This was in the 12/10 news letter.
Sue/Ga

=======

Hi Nancy and all Landers,
Well, true to our Wisconsin weather we are getting freezing rain tonite(Saturday) after getting 4 inches of snow two day's ago lol. Just a comment for Judy in Friday's newsletter- the book you are looking for is called The Shack. I got it from my library and it's a great read. It is also on sale in most stores(Walmart-K-Mart etc.)
Hope everyone has a great Christmas and a wonderful New Year. Nancy, your kitty Ditto never ceases to make me laugh. I never knew cat's could be so smart til I got my two lol.
Dianne in Wisconsin

Doris in IN I make book marks out of my old Christmas cards and Birthday cards. I give them as presents and donate them to my local library to sell for the children's section charity. I don't really have a pattern. I cut out the section of the picture I like, I have even used the whole front, Cut out a corresponding section in size from the back of the card or a piece of plain card board, white or colored. Put the 2 pieces together, I then take a paper punch to the sides, top and bottom, spacing evenly about 1/4 of and inch apart. Punch the four corners first, then space the rest so you can crochet with fine cotton crochet thread. Don't get to close to the edge. Use whatever colors you like. I crochet around once to connect the pieces and after that I go around again with a double crochet. Make a tassel and add to it. I really don't have a pattern so this is for someone who knows how to crochet.
Theresa in MI

Hi, Nancy, This is for Irene in FL who is looking for a replacement plug for her Rival Electric Skillet. She might want to try "Mar-Beck Appliance Parts" at 913-642-1557.

I just received this number so it should be current.
I really enjoy your kitty stories and reading your column. I've found some really good recipes here. Please keep up the good work. I hope your holidays are GREAT!.
Sincerely, Diana P

Happy New Year Cake
3 pts. ice cream, softened ( used chocolate, cookie dough & strawberry)
2 pkg. yellow cake mix for 2 layer cake
2 1/2 c. heavy or whipping cream
3 T sugar
foil origami paper for decorations

2 days before serving or up to 1 week ahead:
Line 3 8" round cake pans w/plastic wrap; spread 1 pt. ice cream in
each. Cover and freeze until firm, 4 hrs. or overnight. Remove ice cream from pans; wrap each round separately; return to freezer.

Grease & flour same 3 cake pans & one 12" round cake pan. Preheat oven to 350. Prepare both pkgs. cake mix together. Pour 2 1/4 c. batter into each 8 " pan, remaining batter into 12" pan. Bake batter in 12" pan 20 min. or until toothpick comes out clean. Bake batter in 8" pans 25-30 min. Cool cakes.

On large freezer-safe cake plate, place 12" layer for top-hat brim; top w/ 1 ice-cream round, then 1 cake layer. Repeat w/ remaining ice cream & cake, ending w/cake. Smooth ice-cream layers to fit cake layers. Place cake in freezer until frozen, about 2 hrs. Beat cream & sugar until stiff peaks form. Spread whipped cream on side, top, & brim of cake, smoothing it out. Freeze slightly about 30 min. Meanwhile, from origami paper, cut hatband & stars. Remove cake from freezer; attach decorations.

Freeze again. Let cake stand at room temp 20 min. for easier slicing. Remove decorations before slicing. Makes 36 servings. Each servinc 280 cal.
Athena in DE
(Put stars at random around crown of hat, I use blue & gold & a blue band)

Good morning Nancy! You may break this one up to make shorter reading!

Dorthey H ( Louisiana), looking for the 2 ingredient fudge recipes, Nancy posts the link to the page in each newsletter now. It’s in bold and under “Some of My Favorite Links”. Today - 12/12 – it is close to the top of the newsletter and there are also other great links for you! Merry Christmas
Chris in NM

Darlene, Nancy has posted your recipe for fudge made with cream drops before and yes, they are good! There was quite a discussion on it last year before Christmas in the newsletter. Also it is included as a link in the 11/29/08 newsletter.
Chris in NM

Sande in Spring Texas, when you made the angel food cake with canned lemon pie filling it turned out just the way it was supposed to. It made lemon squares. That’s my way of making them since I found that recipe in one of the newsletter. You did nothing wrong!

Florence in Indiana who is looking for an old fashion chocolate drops recipe. Below are two different recipes to make the candy. I make the 2nd one occasionally. Sure is yummy! Actually the dollar stores sell this candy and it is very inexpensive there!

Chocolate Drops Candy
1/2 lb. butter
1 can Eagle Brand milk
2 lb. confectioners sugar
5 tsp. vanilla
1/2 lb. coconut
1/2 lb. chopped pecans
12 oz. chocolate chips
1/4 lb. paraffin

Mix butter, milk, sugar, vanilla until light and fluffy. Add coconut and nuts. Form into small balls and freeze overnight. Melt chocolate chips and paraffin. Keep this mixture warm and dip balls. Cooks.com Chris in NM

Cream Cheese Candy
8 ounces cream cheese
1 (16 ounce) box confectioners' sugar
1 1/2 cups chopped pecans or walnuts
1 teaspoon vanilla extract

Melt cream cheese in double boiler. Mix in sugar, nuts and vanilla extract. Drop immediately by spoonfuls onto a large sheet of wax paper. Makes about 2 dozen balls. MAKE SURE YOU USE WAX PAPER or the balls will stick. Recipegoldmine.com Chris in NM

Sue in Eastland, Tx is looking for a recipe for patience candy.

Patience Candy
4 cups granulated sugar
1 cup milk
2 cups chopped nuts (any kind)
2 tablespoons butter
1 teaspoon salt

In a heavy saucepan or skillet, heat about one fourth of the sugar until melted and light brown (caramelized). In another saucepan, combine remaining sugar and milk; cook over medium-low heat, stirring until dissolved. Slowly add caramelized sugar, stirring constantly. Continue cooking until mixture reaches the soft ball stage; it will form a ball when dropped in cold water (234° to 236°F). Remove from heat; add nuts, butter and salt; beat until creamy. Pour into well-greased 9 x 9 x 2-inch pan; cool before cutting into squares. Makes 18 servings. Hungrybrowser.com
Chris in NM

Sandra from Oregon, here is the recipe link for your Pumpkin Fudge request. It is in the 11/29/08 newsletter in bold towards the top of the newsletter as one of Nancy’s favorite’s of Christmas Candy Recipes.

The 12/2/08 newsletter has strawberry recipes, Pauline Salem Oregon. I posted Angel Food Cake With Jell-O that has strawberries. Also, Scarlett in FL posted her recipe for Strawberry Pretzels. Now you have your recipes again!
Chris in NM

Fruit Bar Cookies
1/4 cup butter, softened
1 cup all-purpose flour
1/2 cup dark brown sugar
zest of 1 lemon
1/2 cup lemon juice
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup frozen cherries, thawed, drained well, pitted and chopped or fresh cranberries
1/4 cup mixed berry preserves
Powdered sugar, for dusting

Preheat oven to 350 degrees F.

In large bowl with an electric mixer, mix butter until fluffy. Add half the flour, then add in order: brown sugar, lemon zest, juice and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Combine both mixtures until just incorporated. Fold in cherries or cranberries and pour into an ungreased 8 x 8-inch baking pan.
Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top.

Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cooled, cut into squares and dust with powdered sugar to serve.
Judy/Buffalo

I wonder if someone can help me. I would like to know how to measure chocolate chips per cup when they come in a 10 or 12 oz package. I don't think a 10 oz package measures 10 oz in a measuring cup.
Am I wrong?
Thank you, Barb from Fl.

In regards to Dec. 12, 2008 newsletter.

TP asked about how much cabbage to buy for making cole slaw for 100 people.
I help at a senior dinner once a month and we buy four five pound bags of chopped cole slaw. We purchase this at GFS. I hope this will help you. I would hate to chop or grate twenty pounds of cabbage. Our serving size is about half cup per plate.
Good Luck. Lois, Grafton, OH

Hi Nancy, Thanks so much for your newsletter. I so look forward to it and have saved a ton of recipes. Wish I had time to try all of them. This is for Mary in Texas / Dec. 8 Newsletter. She was looking for a Ranger Cookie recipe. Here is a Cowboy Cookie (TNT). It is my most requested cookie recipe. I’ve already made 6 batches this month.

Cowboy Cookies
2 cups corn flakes
2 cups white sugar
2 cups oatmeal
4 eggs
1 cup coconut
2 teaspoons vanilla
1 cup pecan
4 cups flour
16 oz. Chocolate chips
2 teaspoons baking soda
1 cup margarine
2 teaspoons baking powder
1 cup Crisco
1/2 teaspoon salt
2 cups brown sugar

In large bowl, mix corn flakes, oatmeal, coconut, pecans and chocolate chips. I have added or substituted the white morsels and/or peanut butter morsels and everyone loves them.

In another mixing bowl, cream together margarine, Crisco, brown sugar and white sugar.

Add to the above; eggs, vanilla, flour, baking powder, baking soda and salt. Mix well.

Add to other ingredients. Bake approximately 12 to 13 minutes at 325°. Makes 9 dozen cookies.
Dana in TX

I'm hoping you can help me with a problem
I need to make coleslaw for about 100. I have a decent recipe. Can you tell me how many pounds or heads of cabbage I need for a side dish for 100?
I appreciate any help you can give me.
TP

I goggled your problem and it calls for 6 heads of cabbage for 100
Brenda/Alabama

Hi Nancy
With all the great bakers out their. I am looking for a Anisette Cookie recipe. I haven't had this cookie in years and I would love to try making them for Christmas. Does any of your wonderful readers/bakers have any recipe to share?

I am wishing you a wonderful Holiday Season and I wish that the powers above will bless you with joy, health and happiness in the coming New Year. You desire to be blessed for all that you do for us during the year. I am touch everyday to see that you have made possible another exchange newsletter to share with us all.
Sincerely, Fran, Upstate New York (Utica, NY)

Sweet & Sour Sauce
1 Tbsp. soy sauce
2/3 cup sugar
1/3 cup pineapple juice
1/4 cup ketchup
1/3 cup vinegar
2 Tbsps. corn starch
2 Tbsps. water
1 chopped green pepper
1 chopped onion
pineapple chunks

Blend all ingredients and puree. Serve.
JL in South Jersey

Raisin Ham Sauce
1/2 cup brown sugar
1 teaspoon dry mustard
1 tablespoon flour
2 tablespoons vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
1½ cups water
1/3 cup seedless raisins

Mix brown sugar, mustard and flour together and slowly add remaining ingredients. Cook over low heat until thick, stirring constantly. Use on ham after ham is baked, not while baking.
JL in South Jersey

For Sue in Eastland, TX
Patience is a virtue, and you'll need it while you're stirring this candy. But if you fix in your mind the end result -- a caramelize confection strewn with nuts -- we think you'll agree that it's worth it. (This is a great family activity; everyone gets a turn stirring!)

Patience Candy
4 cups granulated sugar
1 cup milk
2 cups chopped nuts (any kind)
2 tablespoons butter
1 teaspoon salt

In a heavy saucepan or skillet, heat about one fourth of the sugar until melted and light brown (carmelized). In another saucepan, combine remaining sugar and milk; cook over medium-low heat, stirring until dissolved. Slowly add caramelized sugar, stirring constantly. Continue cooking until mixture reaches the soft ball stage; it will form a ball when dropped in cold water (234° to 236°F). Remove from heat; add nuts, butter and salt; beat until creamy. Pour into well-greased 9 x 9 x 2-inch pan; cool before cutting into squares.
Makes 18 servings.
Carol J

A similar recipe was sent in by Emma from Montana.

I can't remember who it was that suggested going to Walgreen's for the omelet maker to be used as the gtexpress, thanks for the info.

To my surprise when I checked out after paying $10 for that and another item, I was given a $7 coupon to use on my next purchase, so I went and bought another one for a friend. (So that one only cost me $3.)

I went on line and clicked on gtexpress recipes and printed the 101 recipes which look so easy. There are many easy 8 minute recipes that work for a single person that I highly recommend this item.
CAMILLE

Dear Nancy
I just want to take a minute and wish you and yours a Merry Christmas and a happy, healthy prosceniums New year
Eleanor Stetson

Dear Nancy
Would you, or anyone in Nancyland have a recipe for Stollen? My mother would make it for Christmas when I was a little boy. She called it Christmas Stollen, and I believe it would have been German. It had raisins, cherries, and nuts in it just to mention a few items. I would like to have a make in the oven recipe, along with a breadmachine recipe.

I hope that someone can help me
Robert London, Kentucky

Thanks Chrissy for the KFC info for livers. Alas, the nearest one is 40 miles away!!

For TP in Dec. 12 issue, for coleslaw for 100. My recipe calls for 6 nice size heads of green cabbage (I assume med to large), 1 head purple cabbage and 5 cups shredded carrots. I use "recipegoldmine" alot to get large quantity serving recipes. Hope this helps.
Leasa in Iowa

Hi Nancy,
There is not a problem with not having a newsletter today because of the fact that you wanted to be with friends and have some fun. If anybody deserves it, you certainly do. You do so much for us Nancy landers. I really hope that you enjoyed yourself and had a blast. Happy holidays and Merry Christmas to you and all landers. A special Merry Christmas to Ditto (meow).
Judy in PA

Comment
I try and arrange my days so there is time for everything. Yesterday was one that didn't go as arranged but was a fun spontaneous day.
Nancy Rogers

Cauliflower, Spinach and Chicken Gratin
3-4 cups chopped cooked chicken
1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) Spinach, large stems removed, rinsed or 1 pkg frozen defrosted and squeezed dry.
Salt and pepper to taste
1 cup bread crumbs, divided
1 container (13 oz) Alfredo Sauce
1/2 cup shredded mozzarella cheese
2 tbsp Olive Oil, divided

Mix chicken and reserved juices, cauliflower, and spinach to extra-large mixing bowl; season with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.

Topping: Combine remaining 1/2 cup of bread crumbs and 1 tbsp oil in small bowl. Set aside.

Grease 9 x 13 baking dish with olive oil; add chicken-vegetable mixture.

Bake 350 uncovered, 40 min, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown and crunchy.
Judy/Buffalo

Nancy,
I sent Leasa from Iowa a recipe for cooking chicken livers today and I forgot to tell her to salt and pepper them real good before she soaked them in the buttermilk. also it will help to poke them with the fork several times , this keeps them from popping grease in your face as you cook them. liver is bad about popping grease on you. then dip t hem in flour and fry. sorry about the sr moment. I have them fairly often anymore....
Sue/Ga.

I made this 2 ingredient fudge last night and it is delicious!

1 bag of Hershey's cherry flavored kisses
1 can of dark chocolate frosting

Unwrap (of course!) all of the kisses. Warm the frosting in the microwave for about 45 seconds. Warm the kisses for about 45 seconds or until JUST melted. Combine. Line an 8"x 8" pan with foil and butter. Spread the fudge mix into pan. When set, turn the whole thing out and cut. Your pan doesn't need any scrubbing.
MaggieB

Thank you for the comments on my new rotating WAFFLE IRON. It is not like the older type that had plates that you flipped over and were flat on the other side. It is a toastmaster rotating waffle baker. All the instructions are in reference ONLY to making waffled. I was going out on the limb to see if anyone had used this type of waffle baker to do any other type of foods with it.

Be blessed all of you during this holiday time of year.
Nancy in Fl

Hi Nancy and Ditto, I hope you are enjoying this time of year.
In the Dec. 12th newsletter, Marti in Al asked about the recipe for Caramel Corn I posted (it was a recipe I received from my late friend Shirley Walls).

Marti asked if the 1 cup of Karo was white or dark syrup. I really don't know as Shirley has passed away. She lived in Illinois and I live in Canada. I knew Karo was a corn syrup (at least I thought it was) so I just bought corn syrup and the Caramel Corn turned out fine.
Betty on Canada.

In the 12/08/08 newsletter someone (no name included) had written about Tiramisu Cheesecake Bars. I love tiramisu, but there was no mention of the size of the pans that were needed. What size pans are used to bake the crust? My fur-baby, Blossom, would love to give this as a Christmas gift to the mother of one of her fur-baby friends, as she loves tiramisu as much as I do.
Connie in Cincinnati

Oldie but goodie recipe that I wanted to share ;)
GINA -in Indiana

Peppermint Puffs
1 cup firmly packed light brown sugar
3/4 cup butter flavor Crisco
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy canes

Heat oven to 375 degrees. Place sheets of foil on counter top for cooling cookies. Combine brown sugar, 3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.

Re: I have a request..a friend of mine is looking for an old time recipe called Patience Candy. She wants to make some for her Granddad for Christmas. All she remembers is that you brown the sugar first. If anyone can help, it will be muchly appreciated and will make an older gentleman happy.
Thanks in advance. Sue in Eastland, Tx

Patience Fudge (Burnt-Sugar Fudge)
6 cups white sugar, divided
1/2 teaspoon salt
2 cups heavy cream
2 Tablespoons white corn syrup
1/4 teaspoon baking soda
1/4 cup cold unsalted butter
2 teaspoons pure vanilla extract
4 to 6 cups broken pecans or walnuts

In a cast iron or other heavy 8 or 10 inch skillet put 2 cups of sugar on medium heat to melt, stirring often. In heavy 6 quart pan put remaining 4 cups sugar, cream, salt, and corn syrup over low heat, stirring occasionally. When sugar is melted (it takes about 30 minutes), pour by very fine stream into the sugar & cream mixture and cook stirring back & forth (not around) to firm ball stage, about 245 degrees. Remove from heat and add the baking soda, stirring vigorously while it foams, then immediately drop in the cold butter and stir while it melts. Cool for 20 minutes, then add the vanilla and beat until it loses it gloss, add the nuts and pour into a well buttered 9 X 13 dish.
Bree O Mississippi

At our Christmas party this year my sister, mj Indy, brought ginger cookies that are the best I've ever eaten. She got the recipe from a good book, A Texas Legacy Christmas by Diann Mills. I decided to share it with our Newsletter family.
Doris, S. Indiana

Zack's Ginger Crinkle Cookies
2/3 cup butter
1 cup sugar
1 egg
4 T molasses
2 cups flour
2 t soda
1/2 t salt
1 t cinnamon
1 t ginger
1/4 cup sugar for dipping

Heat oven to 350º. Mix butter and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift together dry ingredients and add to butter and sugar mixture. Form into balls and roll in sugar until well coated. Place on ungreased cookie sheet three inches apart. Bake for fifteen minutes. Cookies will flatten and crinkle. Makes five dozen cookies.
Doris, S. Indiana