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Nancy Rogers

Here is the link to the company that sells Ezekiel Bread, You can check the store finder to see if there is a store near you that sells it. I know oprah and a lot of people are using this bread in their low carb diet.
http://www.foodforlife.com/sprouted-grain-difference/ezekiel-4-9.html
Lynette in NY

Hi Nancy. Merry Christmas to you and Ditto and all of the newsletter family.

This is in response to Kathy Clark’s question in the Dec. 16 newsletter about crispier waffles.

Here is my mom’s recipe. The waffles turn out crisp on the outside and soft on the inside.

2 cups Bisquick
1 egg, beaten
1/2 cup oil (can use a little less)
1 cup club soda (can add more if needed)

Mix all ingredients until smooth. The batter will not be real thick but will be thicker than pancake batter. The club soda is the secret for the crispness.
Debbie D. in bitterly cold (18º) Wichita, KS

This is for Sylvia about the spam. At one time I just deleted all spam. I had been sending e mail to Europe and never heard from my friends. When I did take time to check the spam all their letters were there. I guess it was because their addresses were so different esp. the ones from the Czech Republic. Have a great Holiday and the very best New Year to Nancy and all Landers.
Jean Cecil VA/FL

Judy F. Dallas Georgia: Thank you Thank you sooo much for the Peppermint Candy Ornaments submitted in the 12/16 newsletter! These are exactly the kind of clever things I look for to take to Christmas Parties for fun.

Question: Do they get "sticky" the longer they hang on the tree? and if made fresh, are they still edible?
Dee in very icy S. IL.

For Athena in DE, I use the seafood cocktail sauce that you can find in the grocery store, it works well. You certainly could make your own if desired, usually some combo of catsup, horseradish, lemon juice, hot sauce (optional).
Sorry I wasn't clear about this, the cheese ball is excellent tho.
Marg in Ontario Canada

Homemade Candy Recipes
Holiday Recipes

Here are some really, really cheesy homemade crackers. They have a deep cheese flavor and are perfect for any type of party. Plus, they are very easy to make.

Savory Italian Cheese Crackers
1 cup all-purpose flour
1 cup Parmesan, grated
1 stick salted butter, cold & cut into chunks
1/2 to 1 ts Rosemary (depending on taste preference)
3 sun-dried tomatoes (on oil)
2 dashes of cayenne (optional)
1/2 ts salt
a dash or two of half & half or cream (if needed)

In a food processor combine flour, cheese, butter, rosemary cayenne, salt, and sun-dried tomatoes.
Pulsate a few times until the dough forms dough-likeness, take it out of the food processor and place it on your kitchen counter or cutting board.

Shape the dough into a log and place it on a piece of plastic wrap. Wrap tightly. Refrigerate for at least 2 hours. Preheat your oven to 375 degrees. Use a really sharp knife, slice the dough into ½ inch thick slices. These are supposed to look rustic, so no need to shape them into some sort of uniformity.

Bake the cookies for 10 - 12 minutes, until lightly golden brown. They do cook fast, keep an eye on first batch until you see how fast they do brown because the bottoms brown a lot faster than the tops.
Let them cool a bit before eating. As they cool they will harden a bit.

Note: my dough batter on a couple of occasions was very dry and hard to form into a long. So I added a dash or t wo of half & half and it came together perfectly. If you do add in the half & half please make sure to add in as little as possible as it only takes a tiny amount; add too much and you can ruin the dough.

For pictures, please visit my food blog.

Dawn
http://vanillakitchen.blogspot.com 

Top 100 Recipe Sites

Hi Nancy,

How did your Family like your new home? What are your plans for Christmas Day?

I went to the local Co-op for a few bits and pieces today, I couldn't believe that the panic buying has started already, bread, fresh double cream and cranberries - all sold out. At least I don't need to bother about shop bought tasteless bread.

I was surprised and pleased to get an invitation for an early Festive Dinner from the lady who runs our Tea Shoppe which is part of the Co-op. Ron, Nicholas (he travels up from London on Saturday) and I are invited for lunch at 1.30 pm on Sunday. Although she is a great cook and baker, I have passed on a few recipes and suggestions to her in the last 6 months.

My Christmas Dinner table is increasing daily. I have only ever catered for 6 for a full sit down dinner, so it will be a challenge. I usually have lots of tasty bits around the lounge for everyone to nibble on, but I won't be able to do that. My two grandchildren are not big eaters and if I have canapes around they will gorge on them and eat nothing at the table. I can guarantee right now that Taylor my 10 year old grandson will disappear through to the Study and either watch Sky or get his Wii set up. I now have 12 coming. I only wish I had more room in my garage freezer then at least I could make a start on some of the trimmings.

Judy/Buffalo, great tip re the Bacon Bits. I buy the dried bits in jars for sprinkling on baked potatoes, sour cream, soups etc, but the jar usually goes pass the sell by date and invariably I end up binning them. I'm going to do it your way from now on.

Ruth the Valley Gal, Ezekiel Bread is a fasting bread and unlike normal breads which you form into a ball this one is a pouring type batter. I haven't tried making it, but I have tasted it and it's not one of my favourites. Check out the recipe at this link:

http://www.breadbeckers.com/recipes/ezekiel_bread.htm
Sylvia <Scotland>

Comment
My brother and two sister-in-laws came and spent a couple of days at Thanksgiving. They liked my new home a lot. My brother Joe and sister-in-law, Carol brought their dog, Callie. Ditto was impressed with the dog and was sad when Callie left. Now everytime he sees a dog outside he runs to the front door and meows. I am not sure of what his meow means but think it has something to do with wanting a dog.
Nancy Rogers

Hi Nancy and Ditto!! Couple things today, first for Sylvia in Scotland, I always check what is in the spam folder, because every once in awhile something I get everyday, ends up there for whatever reason! So you might want to check too!

I want to share with you all something I do for the grand kids each year, even though they are getting big they still want these. They are fun and very easy to make.

Edible Christmas Trees
Cone shape ice cream cones (not the flat bottom kind)
white cake frosting
4" cookies
green food color
assorted little candies such as m&m, skittles or other little shapes

Take some of the frosting and coat the top of each cookie to look like snow. Sit a cone in the middle of ea, open end down. Add green color to the rest of the frosting to shade you like and frost each of the cones. Then stick on candies to decorate the trees. Sometimes I'm able to find the little chocolate candies that are wrapped like a package, and put those around the bottom. Other than that everything used to decorate the little trees is edible! The kids love these and when they were small they always helped to make them. Have fun!
Billie in Fl

A big TEXAS THANK YOU to all who sent in the Ranger Cookie Recipe. My mothers’ family tradition will now continue!!! Merry Christmas to all!!!!
Mary in Texas

For Kathy Clark/SW Kansas: I,too, like my waffles crisp on the outside and soft on the inside. The way I do mine is to cook to light brown, remove from iron and slap it back and forth betewwn my hands a couple of times before I put it on the plate. I have used this method with both a regular and a belgium waffler and it seems to work for either.

For Lori R. Topeka; I cook corbread in the waffle iron the same way I do my waffles. I spray very lightly with cooking spray, make sure my iron is hot, and then take the cornbread out as soon as I can lift the lid without having to use pressure. Just try it a time or 2 and you will get the hang of it.
jsham /AR

Oatmeal Coconut Cookies
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (soft)
1 2/3 cups sugar
2 eggs
1 1/2 teaspoon vanilla
2 1/2 cups uncooked oats
1 cup flaked coconut

Stir together flour, baking powder, salt and soda - set aside.
Cream butter and sugar until light. Beat in one egg at a time. Stir in flour mixture, vanilla, oats then coconut.

Drop by teaspoonful 3 inches apart on ungreased cookie sheets.
Bake in preheated 350 oven 10 to 15 minutes or until lightly browned. Cool on rack.
Judy/Buffalo

In the 12/16/08 newsletter jsham/AR asked for the directions for the filling for the Chocolate Whoopie Pies made in a waffle iron, which was in the 12/15/08newsletter. Here they are and I have also included another recipe for the filling for Whoopie Pies that I sometimes use.
Robbie In

Beat together the egg whites, vanilla, flour, 2 tablespoons 10X sugar, milk and Crisco. Add 4 cups 10X sugar and beat again.

Whoopie Pie Filling
2 cups Marshmallow Cream
1 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract

Combine Marshmallow Cream, confectioners' sugar, butter and vanilla in bowl of electric mixer. Beat on medium speed until fluffy, about 2 minutes. Spread

filling between 2 cake halves to make sandwich.
Yields Filling for 15 pies.
Robbie IN

In the 12/15/08 newsletter DP Denver wanted information about Angel Food Ministry. Here is their web site http://www.angelfoodministry.com this site should answer all your questions about their program. Also, http://www.hillbillyhousewife.com
has recipes using the food you receive from this ministry. For those not familiar with them, With a heart to help others and a generous spirit, Joe and Linda Wingo founded Angel Food Ministries in 1994 to provide food for friends and neighbors who were struggling financially. Today, they are still doing the same thing. The Angel Food program now is helping provide food relief to more than 500,000 families each month.
Robbie IN

In the 12/15/08 newsletter Ruth wanted to know what Ezekiel’s Bread is. It is also known as Bible Bread. This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. Here is the recipe that I have for it. You will probably need to go to a health food or specialty store to get some of the ingredients. Others may be able to tell you where you can purchase the bread already made.
Robbie IN

Ezekiel’s Bread with Lentils
1 cup lentils
2 (1/4 ounce) packages active dry yeast
5 cups warm water (110 degrees F/45 degrees C), divided
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
1/2 cup millet flour
1/4 cup rye flour

1. Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

2. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat
flour, barley flour, soy flour, millet flour and rye flour.

3. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

5. Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.
Robbie IN

Is everyone ready for Christmas? I still have to get a couple of small items and then wrap everything. It seems everything is happening at once! Maybe this weekend we can relax.

For Catherine, Canada this is the cabbage roll recipe I make. Nothing is sour with this. I use a regular head of cabbage. Do you use sauerkraut instead? That could be why your cabbage rolls are sour.

Stuffed Cabbage Rolls - TNT
Meat mixture:
2 lb. ground beef - raw
1 onion, grated
1 carrot, grated
1/4 c. cooked rice *
1/2 tsp seasoned pepper
1/2 tsp. garlic powder

Mix together. Set aside.

Sauce:
1 can stewed tomatoes
2 small cans tomato paste
1 can (1 ½ c.) beef broth
1 can (1 ½ c.) chicken broth
1/4 c. red wine
1 tsp. garlic powder
1 tsp. seasoned pepper
2 tsp. sugar

Mix together in medium large pan and heat. Remove core from medium to large cabbage, down as deep as you can. Place in large pot with about ¼ filled with water. Cover and bring to boil. Boil 4 minutes.** Remove individual leaves from cabbage and fill each leaf with about 1/2 c. meat mixture; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in large baking pan. Continue with each cabbage leaf till all meat mixture is used. Pour sauce over the cabbage rolls. Cover and bake at 325º F for 1 ½ to 2 hours. This meat mixture makes enough for about 20 - 30 cabbage rolls, depending on amount of mixture per leaf.

*I make a 4-serving bowl of rice, using ½ c. dry rice with 3/4 c. water and then steam for 35 minutes.
**I leave the cabbage in the hot water on low while taking off the leaves to keep them pliable.
Chris in NM

Kathy Clark in SW Kansas, wanting to have crispier waffles: If you leave the waffles in the maker till the light either goes out or comes on (some are different) and serve it immediately, it will be crispier! If it isn’t enough for you, leave it in the maker just a tad longer. If you routinely put waffles in the oven to keep warm till they are all done, they will lose their crispiness.
Chris in NM

Sue in GA, I sent this recipe into the newsletter a couple of months ago. It is T & T and very good!

Spinach Artichoke Dip
http://www.cooks.com

1 c. mayonnaise
1 c. Parmesan cheese, grated
1 pkg. frozen chopped spinach, thawed, drained
1 sm. jar marinated artichoke hearts, drained
1 sm. can diced Ortega chilies

Mix ingredients. Warm through in oven or microwave. Serve with crackers. Chris in NM 10/30/08 newsletter

I love the ideas to use old Christmas cards! Think I will make use of a few of them this year for next year’s gifts!
Chris in NM

Hello Nancy and all your loyal fans.
I would like to thank Emma/Montana and Bernadette/NS for their input on the mincemeat. Thank you so much, I will now proceed to make some kind of cookies etc with it.

Wishing you and all the furry little creatures a wonderful and happy holiday.
Eileen, Snow Lynn, MA

Ruth the Valley Gal is wanting a recipe for Ezekiel Bread.

Ezekiel Bread Recipe
For Ezekiel Bread combine the following whole grains and beans:

2-1/2 c. hard red wheat
1-1/2 c. spelt or rye
1/2 c. barley (hulled barley)
1/4 c. millet
1/4 c. green lentils
2 Tbsp. great northern beans
2 Tbsp. red kidney beans
2 Tbsp. pinto beans

Stir the above ingredients very well and grind in grain flour mill.

Measure into large bowl:
4 c. lukewarm water
1 c. honey
1/2 c. oil
2 Tbsp. yeast

Allow to sit 4-5 minutes for yeast to grow. Add 2 tsp. salt and the grain mixture to the yeast mixture and mix well. Pour batter into two greased pans 10 x 5 x 3 or equivalent. Let rise in a warm place until 3/4" to 1/2" from top edge of pan. Bake at 350 degrees for 40-50 minutes (shorter baking time if using shallower pans.) This is a very sweet, moist, cake-like bread.
Eziekiel Bread Recipe at Pleasant Hill Grain
Chris in NM

To Jane In NC
Love your Coconut Cream Pie recipe. I am brain dead this morning and I was reading your recipe and it said to add 1 1/2 to 2 cups of coconut. Is this the coconut flakes or the liquid? Sounds like a delicious recipe to try for Christmas.
Thanks and Happy Holiday, Fran, Upstate New York

Hi everyone,
I wonder if anyone knows of this recipe - I remember making it in the '70s and early 80s - but don't remember much else about it.

The cookies - actually more of a light candy - were cooked on the stovetop. I can remember eggs, rice crispies and maybe chopped dates in the mixture. Then it got shaped into strawberry shapes and left to dry for quite a bit. When they were still a bit sticky, they got rolled in coarse red sugar and something green-ish(?) was put on top for the stem. They weren't overly sweet but very good and they certainly looked pretty on a cookie tray.

Does anyone know what I'm talking about it? Just one of those recipes that got lost, misplaced or something.

Hope everyone is keeping warm - and prayers for all those with really bad weather problems and no heat. We aren't having the best weather here - between 10 and 17 degrees and 3 inches of snow - but so many are so much worse than that. Prayers for all of you.
And thanks once again for your help!
Rosemarie in rural Kansas City

Pecan Candy or Patience Candy
This homemade candy recipe is taken from Grandma's old handwritten recipe book, circa 1912.

Grandma frequently exchanged recipes with her friends and family, and she recorded them in small notebooks, or scribblers, as they were called. You will love this old-time pecan candy recipe. It was sometimes called a patience candy recipe because making it requires constant stirring and thorough beating -- patience.

3 cups granulated sugar, 2 cups milk, pecans, and butter. Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar.] Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Use about 1/4 pound of butter and as many pecans as desired. Be sure to cook over slow fire.

Merry Christmas to all of you!!
Brenda in IN

Penny Baldwin’S British Roast Potato Wedges

O.K. Leslie from TX – if you follow directions, you’ll turn out potatoes to die for! In Britain they come out even tastier, for Penny puts them on to cook in the accumulated fat surrounding the “Sunday Joint” (a fresh un-skinned pork roast) during the last 2 1/2 - 3 hours of it’s roasting.

Use potatoes that are about 2x3x5-6”. Based on experience, will suggest a minimum of 1 potato per person. Clean & prep potatoes. I don’t peel, but it’s your choice. Cut into wedges that are about ¾ inch at thickest part. You’ll get about 8 wedges per potato. Put into large pot, cover with water to which you add 1 tablespoon (yes – tablespoon) salt per each quart of pot’s contents (water plus potatoes), and then heat ALMOST to a boil. Drain in colander.

Turn oven on to pre-heat, (400 - 450 degrees), and put 1/8 inch oil (I use olive or peanut) into as many stable* 9x13 pans as you need or can accommodate. Put pans into oven. When oil is hot, remove pan and use tongs to place drained wedges into oil. Turn each wedge to coat. Put only 1 layer of potatoes in each pan. Turn wedges 3 or 4 times at 20-30 minute intervals to brown all sides. Depending on oven temperature and how full oven is, it will take from 1 ½ to 2 hours for the potatoes to get done. When properly done, there should be a thick enough crust (1/8 inch or a bit more) that the potato pieces do not dent under reasonable pressure applied with your finger. If they dent, they are not done enough and crust is too thin.

If it looks like they will be done before serving time, lower the heat (350-400). YOU CAN SLOW THE COOKING TIME BUT YOU SIMPLY CANNOT HURRY IT! If some wedges finish before others, drain and set aside for reheating. When golden brown with a thick crisp crust, remove from oven; drain on paper towels, sprinkle lightly with additional salt & serve while piping hot.

*Do NOT use wonky baking pans. If a pan tilts up on one corner when it becomes hot, the oil will all run to the low corner and the potatoes will not be evenly crisped. Even worse, a wonky pan just may choose the moment you are standing over it turning potatoes to pop it’s corner up and throw hot oil on you.

NOTES: [1] Sadly, we have not come across these anywhere in America so I’ve described the way they should look and feel. If taken to a potluck, these are gone before I reach the table where the potatoes were to be placed.

[2] If transporting (and you will, once kin and friends taste these), don’t cover. Steam escaping from the moist insides of the potatoes will be trapped inside a covered container & you can kiss the crisp outer covering goodbye. Take un-covered & reheat in a moderate oven for 10-15 minutes.
Merry Christmas to all of you!
Jo Rheta

Nancy, I would like to ask Brenda/Alabama where she found The "Quick& Tasty
Christmas gifts book?

This was in the Dec.16 2008 Newsletter.

I would like to wish all of the "Landers family" A wonderful Merry Christmas and a Happy New Year!! May all of their wishes comes true and 2009 bring Peace on earth! God bless you all!
Wanda/lilltemiss

In the 12/12/08 newsletter BG wanted a fruitcake recipe that uses a cake mix. Here is our favorite:

Fruitcake
2 pounds shelled pecans
1 pound shelled walnuts (I use 3 pounds walnuts instead of 2 pounds pecans)
6 - 4oz. containers candied cherries..chopped
4 large containers candied pineapple...6 slices each container
1 pound dates
1 stick melted butter
1 pkg. Duncan Hines Spice Cake Mix
3 eggs
1/3 cut dark molasses
1/3 cup boiling water

Empty cake mix into 3 quart bowl. Stir in mixture of molasses and water. Let stand 30 minutes. Chop nuts and fruit and mix. Add 3 eggs to cake batter. Beat until smooth. Stir in melted butter. Pour cake mix over fruit and nuts. Grease 2 tube pans and line with waxed paper. Bake in 250º oven until done...1-1/2 - 2 hours. This makes 1 tube pan and 1 - 9 x 5" loaf pan or 2 tube pans.

When cool, pour 1/2 cup Hiram Walker Cherry Brandy on cake. Wrap in cheese cloth and keep in tight container. This may be frozen. Very good cake!
Enjoy, JoAnn in PA

I made bunches of the 2 ingredient fudge last Christmas for my friends and neighbors. It turned out wonderful and most perfect. I tried to make it again the other day and the frosting had so much oil in it, that the oil stood around the edges of my fudge when I turned it out onto the platter. The frosting was Betty Crocker, so not sure what is going on. The fudge did not get hard like it should and just wasn't like the good fudge (last year) at all. Can you give me some idea of what to do, as I want to make a bunch before Christmas. Thanks Nancy! I have been with you and your wonderful news letters for the past 5 years. You're the greatest ... and we are "cat people" too. We have 12 outside cats who have a wonderful barn to live in, and we have them all named and have them spoiled rotten.
Agnes

Barb RE: Carrabbas Shrimp Weesie. I think this is what you want. I have not made either. Don't know the source for #2.

Carrabba's Pasta Weesie
By: Chef Jonathan Mitchell, Carrabba's Italian Grill
From: WECT, TV6, Wilmington, February 1, 2007

8 jumbo shrimp
1/4 cup sautéed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
heavy hand of fettucine

Sauté the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter. In a separate pan, warm alfredo to simmer. Add cooked fettucine and romano cheese. Plate pasta and top with shrimp mixture.
Deweydecimal

another version of pasta weesie well, there really isn't a recipe...LOL
I use about...

1 pound of the 16-20 (or smaller) shrimp
1 pound of the small scallops
1 Cup sliced button mushrooms
1 carrot, peeled and grated
1 small onion diced
1 Tablespoon minced garlic
2 Tablespoon olive oil
2 Cups small broccoli florets
1 (16 ounce) jar of Alfredo sauce (I like the Classico brand)

In a large skillet, I heat the oil and cook the onions, garlic and carrots until the onions are translucent. I add the scallops and cook them until tender, and then add the mushrooms and shrimp. When the shrimp turn pink and curl up, I add the sauce and heat thru. I serve this over cooked linguine, or fettucine, with a little freshly grated parmesan cheese. It's REALLY good!
Source: Copycat Recipe Requests at Recipelink.com
Cheryl, Charlotte

Carolyn in Rochest---I know you were looking for a Coconut Cream Pie but, this is a great Coconut Custard Pie which is super easy to make. When my father was alive this was what I made him for his birthday.

Coconut Custard Pie
4 eggs
1 cup sugar
1 tsp vanilla
1 cup shredded coconut
2 cups milk
2 T margarine, softened
1/2 cup bisquick

Put all ingradients, except coconut, in a blender and blend for 5 minutes on high speed. Add shredded coconut and blend for 5 minutes. Pour into a shell and bake at 350 degrees for 45 minutes. Cool and refrigerate. If you want to make only a custard pie do not add the coconut.
Dawn/IL

Here are some holiday favorits I make every year as gifts. I love making gifts for people because I think it shows you really care. Nancy and everyone in Nancy Land I hope your holiday and New Years are blessed with lots of love and joy. Nancy thanks for all you do. I really enjoy this newsletter.
Dawn/IL

Fruit Bread
1/2 cup butter, softened
2 eggs
2 cups flour
1/2 cup coarsely-chopped nuts
20-25 maraschino cherries, chopped
1 cup sugar
3 ripened bananas, mashed
1 tsp baking soda
1 (6 oz) pkg chocolate chips

Cream butter. Add sugar gradually, until light. Add eggs: beat until light. Add mashed bananas. Sift flour with baking soda; stir into batter. Add nuts, chocolate chips and cherries. Stir will. Grease and flour 2 (5x7 inch) bread pans. divide dough evenly. Bake at 325 degrees for 1 hour.

Caramel Corn
8 cups popped popcorn (about 1/3 cup unpopped I make hot air)
3/4 cup packed brown sugar
6 tablespoons margarine or butter
3 tablespoons light corn syrup

Spread popcorn out on a 17x12x2 inch baking pan; set aside. For caramel mixture in a heavy medium saucepan combine the brown sugar, margarine, corn syrup and 1/4 tsp salt. Cook and stir over medium heat till mixture starts to boil. Continue cooking for 5 minutes. Remove caramel mixture from heat and pour over popcorn. Toss quickly to coat. Bake the caramel-coated popcorn in a 300 degree oven for 15 minutes. Stir popcorn. Return to oven and bake 5 to 10 minutes more or till well coated. Gently stir in 1 cup peanuts if desired. Turn caramel popcorn out onto foil. Cool; break into pcs.

Peanut Clusters
1 cup (6 oz) semi sweet chocolate chips
1/4 cup creamy peanut butter
1 tsp butter
1 cup roasted peanuts

Place chocolate in a 1 1/2 quart microwavable dish. Microwave on high 1-2 minutes or until melted. Add peanut butter and butter. Microwave on high again 1-2 minutes or until mixture is smooth and creamy. Blend well. Stir in peanuts. Drop by teaspoon onto a cookie sheet lined with wax paper. Chill until set. Store in
refrigerator.

Has anyone tried freezing eggnog? If you have can you drink it when it defrosts or it only good for cooking?
Thanks, Dawn/IL

Nancy, this is for Margaret in Tulsa, I made the Ollie Carver's Marshmallow & Coconut Balls recipe today from the Dec 13th & 14th newsletter and they are great! Very easy and definitely a "keeper"! Hope everyone has a wonderful holiday!
Linda in Al

Happy Holidays Nancy and your furry friends. On 12-17 Betty T from GA sent in a fruitcake made in a pressure cooker. Pressure cookers and I are not very good friends so I was wondering if there is a way to make it in an oven. Thanks so much for all the great recipes.
Ruth Ann from Il

Good evening Nancy, Ditto and all Nancylanders and a very Merry Christmas season.
Yesterday, I baked. And baked...

Thank you all for the wonderful recipes but specially Doris, S Indiana for the Zack's Ginger Crinkle Cookies ! They were a huge success with everyone who tasted them. the only problem is that I have none left. Not a one!

Nan, in Florida, your shortbread got the same fate. I managed to save 2 and eat them an hour ago.

and Mary in Va, I have 4 Date and Nut Cookies left but just did not manage to frost them.

I also made the yummy cherry bread, recipe sent by Billie in Fl and saved it by hiding it. It will come in handy tomorrow.

Thank you, each and everyone of you for filling my life more than any 'real' family. May God bless you all and keep you healthy in the next New Year.

Sybil from Sherbrooke, Quebec
(\__/)
(='.'=)
(")_(")

Hot Spinach and Artichoke Dip
2 C. Mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.
Heather

Hello Nancy,
In the December 10th news letter Jane Ann had the recipe for Praline French Toast Casserole but it didn't say how much bread, and if she has a preferred kind?
Thanks, Gay in Colorado
Happy Holidays everyone!

Here is a hint for everyone I saw on a TV show, I think Rachael Ray. If you need to slice grapes or cherry tomatoes try this. Take two small saucers or plates, put a handful or so of the grapes on one plate, place the other plate on top of them, hold it down and with a long knife slice horizontally between the two plates. I hope you can understand these directions. It really works great and saves lots of time.
Betty in ME

In reference to the Fat-Free Sugar-Free Hot Chocolate: I still love this hot chocolate, but it sure is expensive, in more ways than one. I will explain. I decided to make 2 of my sisters-in-laws a batch for Christmas. I did not realize powdered milk had gotten SO expensive! I had 2 small boxes that I got on clearance for a dollar a box and have a little left in a huge box that some one gave me years ago from their free commodities. It's all been in the freezer since I got it, so it's was fine. That's why I didn't know it was so high now. I was at Wal-Mart and it was nearly $7 for a medium box. I thought I'd get it cheaper at Save a lot. Actually, it was a little higher there but I wasn't going back to Wal-Mart. I don't know how many batches of hot chocolate I can get out of a box.

As someone suggested, I put it in the blender to mix it and make it melt easier. When I make a cup I use my stick blender to make sure the mix melted. Don't like lumps. I was on the 2nd batch for myself, when my blender started smoking. The blender motor is fine, it's the little gear thing on the bottom of the blade that is the problem. That small appliance site somebody put in the newsletter came in handy. I can order the part. Anyway, I got out my cheap Walmart black Friday food processor and finished up. I could tell it was getting hot too, but it's cheap. Hopefully, I can get one more batch made before it dies.

I know the mix is fat free and sugar free, but does anybody have any idea how many carbs and calories it has per cup? I know I shouldn't drink more than one cup a day but yesterday I drank 3. It's really cold here and here in the house.
Sorry this is long but I just wanted to say if you use your blender, be careful or you'll end up buying a new one. That is expensive! LOL
I hope everyone has a very Merry Christmas and Happy New Year.
Sandee in West TN.

I am planning to make the following recipe for my husband's 75 birthday. I made them years ago. My questions is do you think they could be frozen, either the cooked wontons, the filled wontons, or the completed wontons? We are having close to 100 people and I am also looking for make ahead recipes for the open house type party.

Easy Chili Cups
Makes 24 cups

Wonton wraps
1 cup shredded cheddar cheese
1/3 cup ricotta
1.4 cup chilies, drained and chopped
1 T chopped chives or green onion tops
1/4 tsp ground cumin
48 olive slices

Spray two miniature muffin tins, Cut wontons into circles.
Put wontons into tins, spray

Bake 7 to 8 minutes at 350

Remove to cookie sheet
Mix fillings (except for olives)
Fill cup with 2 tsp filling. Top with 2 olive slices

Bake 10 minutes
Thanks, Nancy in MT

To Nancy, Ditto and Nancylanders:
I want to wish each of you a Merry Christmas and a Happy New Year. I just love getting this newsletter. It makes my day.

Now, I want to thank Cheryl in North Olmsted, Ohio who submitted the Chocolate Covered Cherries recipe in the Nov. 17 newsletter. My DH loves chocolate covered cherries so I attempted making these. It was a little time consuming but well worth it.
Diana in KCK