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Nancy Rogers

For Peggy of East Texas. In the Dec. 13/14 Newsletter, you had a recipe for "3" Ingredient Peanut Butter Fudge. Could you please tell me what kind of milk you use in this?
Thank You, Sara in FL

German Buttermilk Soup
1 quart raw cubed potatoes
2 cups water
1 tsp. salt
1 qt. buttermilk
3 tbsps. corn starch
1/2 cup water
1/2 lb. bacon

Cook the potatoes in the water and salt until done. Mix the buttermilk, corn starch and water together. Add to potatoes. Dice and fry the bacon. Stir into soup. Add sliced onion, if desired, and season with pepper to taste. Serve hot.
JL in South Jersey

Cream Puff Cake
1 cup water
1 stick margarine
1 cup flour
4 eggs
1 6 oz. pkg. vanilla instant pudding
3 cups milk
8 oz. cream cheese
8 oz. whipped topping
1 chocolate bar

Preheat oven to 400°. Bring water and margarine to a boil. Add flour, reduce heat and stir until dough forms a ball. Add eggs, one at a time. Spread into a sprayed 9"x 13" dish. Bake for 35 minutes. Cool. Prepare pudding with milk. Fold in cream cheese. Let set for 15 minutes. Spread over cooled crust. Top with whipped topping and shaved chocolate bar.
JL in South Jersey

Nancy,
I hope you & Ditto have a great Christmas. My three said to say Hi to Ditto for them! I love your kitchen store. You're the bestest!
Denise aka Kitty Mama Falls Church, VA

Crab Mold
2 - 8 oz Cream Cheese
1 can Mushroom Soup
1 sm Onion, Finely Minced
2 pkgs Gelatin, Unflavored
1 cup Mayo
2 Tbsp Sherry
1/2 cup Celery, Finely Chopped
3/4 lb Crabmeat

Heat 2-8 ounce packages cream cheese, 1 can mushroom soup and one small onion finely minced til bubbly. Dissolve 2 packages unflavored gelatin in 1/3 cup water. Add to above mixture, blending well. Remove from heat, blend in 1 cup mayo, 2 tbsp sherry and 1/2 cup finely chopped celery. Blend in 3/4 to 1 lb lump crabmeat. Pour in mold and chill thoroughly
www.AccuChef.com

Denise aka Kitty Mama Falls Church, VA

For Linda in Kansas:

Pumpkin Crescent Rolls
8 oz cream cheese, softened
15 oz can pure pumpkin
14 oz can sweetened condensed milk
2 tbsp flour
2 tbsp ground cinnamon
1 tsp pumpkin pie spice
1 cup pecans, finely chopped
4 cans (8 each) crescent roll dough
1/2 cup sugar

Preheat oven to 375 degrees. In a large bowl, combine all ingredients, except pecans, crescent roll dough and sugar until combined and smooth. Unroll dough, separate and lie flat. Evenly spread 1-1/2 tbsp pumpkin mixture on each triangle. Sprinkle each with 1 tsp chopped pecans. Roll up. Sprinkle tops of rolls with sugar. Bake 11-13 minutes or until slightly golden brown. Store leftovers, covered, at room temperature.

Jalapeno and Cheese Cornbread
1-1/4 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
1/2 tsp baking soda
1-1/2 tsp baking powder
4 oz shredded Monterey Jack cheese
1 cup buttermilk or sour milk
1 large egg
1/4 cup butter, melted
4 oz can jalapeno peppers, drained, chopped
1/2 cup fresh or frozen (defrosted) corn

Heat oven to 400 degrees. Generously butter 12 muffin tins. Stir together flour, cornmeal, sugar, baking soda and baking powder. Stir all but 1/4 cup cheese into flour mixture. Beat egg and buttermilk together, then beat in butter and peppers. Combine with flour mixture; stirring just until blended. Stir in corn. Spoon into muffin tins. Sprinkle muffins evenly with remaining 1/4 cup cheese. Bake 25-30 minutes or until lightly brown. Serve warm.

For Connie in TX:

Southwestern Crockpot
I think this recipe may have appeared in one of Nancy's newsletters sometime ago.

18 eggs, beaten
1 small can green chiles, drained
1 lb cooked breakfast sausage
2-1/2 cups shredded Monterey Jack cheese
1 medium onion, diced
1 green pepper, diced
1 tsp butter

Grease entire inside of crockpot. Starting with sausage, chiles, onion, green pepper and cheese; layer until all ingredients are used, ending with cheese. Pour beaten eggs over ingredients in crockpot. Cover and cook on LOW 7-8 hours. Serve with sour cream or salsa.
Serves 12.

Bagels With Orange-Cream Cheese Spread
2 pkg (3 oz each) cream cheese, softened
1/2 cup (2 oz) shredded Cheddar cheese
2 tbsp chopped walnuts
1 tsp fresh grated orange peel
1/8 tsp pumpkin pie spice
4 bagels

Combine all ingredients, except bagels. Spread mixture on bagels. Four servings.
grannym IL

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Dear Nancy and Ditto..just wanted to wish you a Merry Christmas and all best wishes for the New Year. I can't express enough how grateful I am that you continue to give us a wonderful site that exchanges not only recipes but love and friendship. It is like having an extended family. Ditto's antics always make me chuckle. We in Northern NH are in a frozen world now but your newsletter always warms us up! Blessing to all!
Murphysdam in Northern NH

To Sandy in W. Tenn. Yes, you can freeze canned pineapple; I do all the time. Most canned fruits or veggies would get too soft if frozen, but pineapple is sturdy enough to stand up to it. Just put into freezer container, label, and freeze.

For Dawn in IL, you can freeze eggnog. But when you thaw it, it may separate. Just put it in a blender when it is still slushy and blend it on high several minutes just before serving. I did this last year and it was fine. When you think about it, eggnog is basically what real ice cream is made from!

Agnes said that her 2-ingredient fudge was greasy. I have had the same problem sometimes. I discovered that I have two versions of the recipe. One calls for melting the chips, stirring in the frosting, and pouring into the pan. The second calls for heating the chips, adding the frosting, and heating again until hot. I have more problems with the first method. If the fat does separate out, I just let the fudge set a few minutes in the pan then blot with a paper towel. You can also try letting the fudge cool in the bowl, add a tablespoon of cream or milk, then rewarm it slightly, just enough to be able to mix it together again. I think it might have something to do with the brand of chips and may also have something to do with the age of the frosting.

For Kathy in KS, we always separate the eggs and gently fold in the whipped egg whites just before baking; this makes them crisper on the outside. Use at least 2 eggs. Using oil or melted shortening is also important; low-fat or non-fat recipes will not get very crisp. I experimented and it didn't work.

The recipe my mom and grandma used:

Waffles
2 c. flour
1 T. baking powder
1/2 tsp. salt
1 1/4 c. milk
1 tsp. vanilla
1/3 c. oil
3 eggs, separated
1 T. sugar

Sift flour, baking powder, and salt. Beat yolks, add milk, vanilla, and oil and mix thoroughly. Beat quickly into flour mixture. You can hold this batter up to 2 hours. When ready to bake, beat room temp egg whites till foamy, gradually beat in sugar. Continue beating to stiff, not dry, peaks. Fold gently into batter. Bake, using 1/2 cup batter per waffle, according to waffle maker directions.
Marlene 

To Sandee, West TN:
You can use pineapple in its own juice. That is diabetic approved.
grannym IL

For Billie in FL - last ngiht, during our 1st snowstorm here in RI, my 4 year old and I made the edible Christmas trees. Thanks for the idea! It was very easy and she had a great time ( and ate a sugar cone and half the candy in the process ) - the "trees" are very cute...we made a whole "Christmas Tree Farm"! Happy Holidays all!
Diana in RI

I know this was discussed during Thanksgiving but I need some help! Can someone give me directions/suggestions for cooking a turkey over night? I think I would like to use my roasting pan so I can save the oven for other things.
Thanks, Irene in FL

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Nancy,
Wishing you and the entire Nancyland family a happy blessed holiday season. May God bless each of us with good health and happiness in this coming year as we continue sharing kindness and hospitality with one another around the world.

Most of all, remember our boys overseas in your thoughts and prayers and pray for their speedy return to the families that wait.
Judy/Buffalo

Hi everyone!! We received a gift box of assorted cheeses this year. One was Edam. We have never tried or had this cheese before! We did try a couple of small slices just to taste it. Oh my it is very good! What would you suggest making with this? Does anyone have a good T & T recipe?
Thanks so much! Chris in NM

Hello Nancy and all of the Nancylanders out there:
In the Dec. 19 Newsletter, Sandee in West TN was commenting about Wal-Mart dropping so many things in their stores, and here in Martinsville they recently had a big remodeling and moving everything around from one end of the store to the other, so now we cannot find anything. In addition they stopped carrying the butter I like (Cabot), the tea I use (Rose), and now I could not find the 8 oz. can of crushed pineapple yesterday. I don't know what is happening to Wal-Mart.

But I can empathize with you, Sandee. I just might find a new store to shop in.

I would like to wish everyone in Nancyland a very MERRY CHRISTMAS AND A HAPPY NEW YEAR. I hope Ditto finds lots of kitty presents under the tree.
Nell in VA

Riso al Limone
Italian Rice with Lemon Recipe

2 cups water
1 tsp salt
1 cup aborio rice
1 Tbs butter
1 Tbs olive oil
1 egg, beaten
1 cup Parmesan cheese, freshly grated
juice of 1 lemon

In a medium pot, bring the water and salt to a boil over high heat.
Add the rice and stir. Reduce the heat to medium and allow the rice to boil for 15 minutes, or until tender. When done lower the heat to as low as possible.
Add the olive oil and butter to the rice and mix. Add the beaten egg to the rice and mix well. Add the grated cheese and lemon juice to the rice and stir. Cook over very low heat for 3-4 minutes. Serve with additional cheese and lemon if desired.
Note: The dish is easily adapted by adding cooked shrimp or chicken.
Judy/Buffalo

Hi Nancy,Ditto and all recipers,
Someone gave my Mom some goodies and one was so good and I know someone out there must know what it is. It was clumps of white and I tasted pecans, rice krispies and marshmallows and maybe white chocolate. Anyone know what this is? It was so good. Thanks if anyone has it,
Brenda. Alabama

Could someone re-post Zack's Ginger Crinkle Cookie recipe or tell me where to find it in the archives? Thanks in advance and happy holidays to all.
Arvilla

Good afternoon Nancy. Ditto is one lucky cat lol!
for Gail Minn re Zack's Ginger Crinkle cookies made them 2 days ago. they barely lasted one day. Huge success! I don't remember date they were posted but were sent in by 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

Does anyone else eat raw onions marinated a couple of hours in vinegar/oil? I love them with anything and also love sandwiches made with them. I sometimes take onions specially to make it but quite often, I use leftover onions this way.

Happy Christmas and a wonderful, healthy New Year to everyone, specially Nancy without whom my life would be very dull.

Sybil from sherbrooke
(\__/)
(='.'=)
(")_(")

Merry Christmas Nancy and all the sweet friends in Nancyland.

I have been busy making these fruit cakes, my friend sent me one in her Christmas box. After tasting it. lol I decided I must have the recipe and start baking.

So, I hope all of you who like fruit cake will give this a try.

Tropical Fruit Cake
6 cups of nuts. (I use 2 of English walnuts and 4 of chopped pecans)
13 oz. pitted/halved dates (mix with some of the flour)
2 cups whole drained maraschino cherries
Batter:
6 lg. eggs, beaten
1-1/2 cup sugar
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla

Combine all ingredients and mix in nuts, dates and cherries. Grease
3 loaf pans (8" x 4") and line bottoms with brown paper or parchment paper, which is also greased. Spoon this thick batter into the pans and bake at 300 degrees. Cover pans with foil the first 45 minutes, then uncover and bake another 40 minutes (approx.). These cakes freeze well.
Enjoy! mj-Indy

Nancy, I appreciate you so much. You brighten many lives by putting out his Newsletter. May God bless you dearly in 2009.

This is for Debbie, SC. Wanting recipe for White Sauce
This is foolproof.

White Sauce
Recipe is for 1 cup of sauce.

2 Tbsp butter or margarine (I only use butter)
2 Tbsp flour
1/4 tsp salt
pinch of pepper
1 cup milk

Put your salt and pepper in flour. Melt butter, add flour mix and stir with whisk. Add milk slowly and simmer till it thickens. I am originally from Fort Smith Ark. My folks call this milk gravy. All the same. Now if you want more you would just double, triple whatever each ingredient. I usually make up about 4 cups of sauce. I use
1/2 cup flour, adding 1 tsp salt and 1/4 tsp pepper
1/2 cup butter
4 cups milk

Just make sure you watch it and keep stirring or it will get lumpy and may burn if fire is too high
Carolyn, Rochester New York

For IG the easy sweet and sour chicken is in the dec 12 newsletter
marg in Ontario Canada

Hi Nancy, hope you and your furbaby have a wonderful Christmas, and all the best in the New Year.

This is for Gail in Minn in the Dec 19 newsletter, the Zacks ginger crackle cookies are in the dec 13-14 newsletter
Merry Christmas to all Nancylanders
Marg in Ontario Canada

JL in So Jersey, Plan to make your Apple Bar recipe today, sounds good and easy too. Where do you live? We lived in several towns in NJ when I was small and I went to grammar school in Lumberton.
Anita in Camarillo

This is for Dawn in IL: You can absolutely freeze eggnog. I have a friend who worked at AE Dairy (which has the best eggnog) for years, and always froze eggnog so she could have it the rest of the year.

Also, I had looked and looked for the espresso powder, too, and couldn't find it. After doing some research, I found the espresso beans at the grocery store and will grind them into powder with my coffee grinder. Apparently that's what espresso powder is. I have a brownie recipe I want to try using this.

Susan in Iowa

The best year-round temperature is a cool head and a warm heart!

Merry Christmas everyone!

Linda from Kansas I have heard of the pumpkin rolls, even though I put raspberry filling in mine. Here is your recipe.

Pumpkin Crescent Rolls
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons Pillsbury BEST® All Purpose Flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8-ounce) packages refrigerated crescent rolls
1/2 cup sugar

Preheat oven to 375°F. In large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.

Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.

Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature. Makes 32 rolls www.pillsburybaking.com Chris in NM

IG, Susie's Super Easy Sweet and Sour Chicken was in the 11/1/2006 newsletter about 1/3 of the way down the page.

“Do any of you wonderful cooks out there have a recipe for white sauce that you are willing to share? Thanks to all of you, and Merry Christmas.
Debbie, SC”

White Sauce T & T
2 tbl. butter
2 tbl. flour
salt & pepper to taste
1 1/4 to 1 1/3 c. milk

Melt butter in medium pan, then add flour, salt & pepper to make a paste. Slowly, a small portion at a time, add milk and incorporate it into the paste. After this has simmered a bit and thickened to the desired consistency, add whatever you want to be in the white sauce. Simmer on low till all ingredients are heated through. Now, if you need more white sauce, add the same amount of flour and butter. Add a little bit of milk at a time to get the correct consistency. *I make this all the time for breakfast and add dried chipped beef and pour it all over toast or biscuits. Chris in NM

Barb from Fl., this is our favorite way to have shrimp for dinner. It is very good and T & T

Shrimp Scampi
1 lb. lg. shrimp, peeled and deveined
3 Tbl. unsalted butter, softened
1/8 c. olive oil
3 Tbl. minced garlic
2 Tbl. minced shallots or green chives
1 Tbl. Worcestershire sauce
1/2 tsp. paprika
1/4 c. white wine (chardonnay)
salt & pepper to taste

Melt butter and oil together in sauté pan. Add garlic, and chives and sauté for 1 min. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice. Posted on Nancy’s message board under “Fish”
Chris in NM

Hi Nancy, I hope everyone is happy and healthy getting ready for Christmas next week which always is a busy week for most of us. I wish everyone a Merry Christmas and Happy 2009!
I have a recipe for what I call Molasses Chips which are similar to Anna's cookies that Jean Cecil, VA/FL was asking about. Once you have one it can't stop there!! I hope it may be what she is looking for!

Molasses Chips
Mix together thoroughly:
3/4 cup Crisco
1 cup Sugar
1/4 cup molasses
1 egg
1 tsp. Vanilla
1/2 tsp salt
Then add:
2 cups flour
2 tsp. baking soda
1 tsp. ginger

Whisk this together and add to above mixture a little at a time. Store in refrigerator in a 1 quart container (I use a Cool Whip Dish) for at least a day and a half.

Shape 1/2 tsp at a time, flattened down thin. Bake on buttered cookie sheet 350 for about 5 minutes. Watch closely--you may want to vary the temp or time.

Cool slightly on the cookie sheet before removing. Many thanks to you Nancy for your tireless efforts to put such a great newsletter for us to enjoy.
Rusty in Florida

Hi Jane in NC. Sometimes it feels like old home week, in this wonderful newsletter. I'm from Wappingers, born and raised in Poughkeepsie. How many more from the Hudson Valley area? Hope all the Landers have a wonderful Christmas, and holiday season.
Fran in Fl out of NY

People have been asking how to re-use their Christmas and other greeting cards. Here is a link to a blog page that shows pictures of baskets my sister makes from them. http://handydandycrafts.blogspot.com/
Vergie, Texas

Regarding the recipes for hot chocolate that I have been reading - Being diabetic I use the Splenda but I also use coffee whitener ( doesn't have to be the expensive kind ) it really helps make it quite creamy - I use the same amount as the skim milk powder - I make a double batch as I am not a big coffee or tea drinker ( I think I could be possibly addicted to the hot chocolate ) - My first clue was when my husband said I washed all 6 of your LARGE hot chocolate cups for you !!
Joanne Ontario

To JL in New Jersey
Looking at your Blueberry Pie recipe, it calls for one cup of cream. Can you be more clear as to what kind of clear you would use and that would taste good? It looks easy and I love to death this type of pie.
Happy Holidays! Fran, Upstate New York

Happy Holidays all....this is for Debbie in SC. The following is the White Sauce recipe that I use all the time....so easy and foolproof (exactly what I need) please enjoy.

White Sauce
2 Tbsp Butter
2 Tbsp All Purpose Flour
Pinch of white pepper
¼ tsp salt
1 cup milk

Melt the butter in a saucepan over medium heat. Whisk in the flour, salt and pepper. Add the milk all at once, and cook quickly, stirring constantly, until the sauce is thick and creamy.

Paula Deen’s Kitchen Classics
Fran in FL

Jane from NC
Hudson Valley! Hello Jane. I am near Utica and that is about 40 west of Syracuse New York. I live in what is called the Mohawk Valley. It is a beautiful area with a lot of snow storms this year. I love the four seasons. Albany, New York is about 80 east of where I resided too. Have a blessed Christmas and a Happy New Year.
Fran, Upstate New York

To Jeanne In WI
Thanks for the anise cookie recipe tip. I will try them and add them to my cookie tray. Have a great holiday and may you be blessed with joy, happiness and love.
Fran, Upstate New York

This is for the person looking to re-use old Christmas cards: my Aunt, who's a great scrapbooker, has used them to make a scrapbook page. The one I am most jealous of is where she used both the front & outside of the card (cut around the picture & the verse to make it smaller - she kept the handwritten names & note) and added the family picture from that family from that year, or she will use Christmas photos from way back. I remember thinking "awww you've got a bit of Auntie Gabe's handwriting!" - my Aunt passed away nearly 20 years ago, and I saw the page about 5 years ago, it made me sniffle! I thought it was like having a hand-written recipe card from a few generations back, much more sentimental that one printed off a printer. I wish I were talented enough to scrapbook.
Fran in Ottawa

Nothing tastes better on hot biscuits or yeast rolls than a good honey butter. What a great treat for Christmas morning.

Honey Butter
It’s easy to make honey butter. Simply whip softened butter and honey together with an electric mixer. Use equal amounts of honey and butter also, be sure to use a good quality, fine-flavored honey and refrigerate after mixing.

To make flavored honey butter, add flavors, jams, and maybe some finely chopped nuts. Just whip them all together. Here are some ideas to get you started:

I always use Watkins vanilla, spices and flavorings because I think they're the best on the market today.

Cinnamon Vanilla Honey Butter
This is a very good honey butter. Be sure to use a good quality vanilla.

1/2 cup soft butter
1/2 cup honey
3/8 teaspoon cinnamon
1/2 teaspoon vanilla

Beat softened butter and honey together along with the cinnamon and vanilla until smooth and fluffy.

Banana Pecan Honey Butter
Everybody likes this one and it takes a good banana flavor.

1/2 cup butter
1/2 cup honey
3 tablespoons finely chopped pecans
1 teaspoon banana flavoring

Beat softened butter and honey together along with the pecans and banana flavoring until smooth and fluffy.

Strawberry Cream Cheese Honey Butter
You can add cream cheese to most honey butters for a little richer spread. This is a great honey butter.

1/2 cup butter
1/3 cup honey
3 tablespoons cream cheese
1 teaspoon strawberry flavoring
I drop red food coloring, if desired

Beat softened butter, honey, cream cheese, and strawberry flavoring together until smooth and fluffy. Stir in the food coloring, if desired.

Raspberry Jam Honey Butter
Ever wonder how jam or jelly and honey would go together? It works fine, especially with tart flavors like raspberry and or currant.

1/2 cup butter
1/3 cup honey
1/4 cup seedless raspberry jam

Beat softened butter, honey, and jam together until smooth and fluffy.

Nancy a note for Karen in TX , letter 12/19/2008: Continuing my suggestion for fried okra. I hope you know I meant to put it in the frige until next day, I also do my okra this way when I fry it and serve it the same day. Fry it get it brown then place in oven about 350 until I think it is done.
Louise in AL

Thanks Lila for the infomation on the FF SF hot chocolate. Seems it's not too bad. Almost a carb so I need to watch that. I use more than a cup of water anyway. More like 12 ounces to the fourth cup of mix.
Sandee in West TN

Holiday cooks! I need help!!
Would any of you know if I can add red hot cinnamon candies to white almond bark without it messing up the almond bark? I have a new recipe for Red Hot Cinnamon Bark, but it calls for one pound of white chocolate Apeels instead of almond bark. I would like to use it with my almond bark if at all possible. We had about a foot of snow here last night with more coming tonight and a blizzard tomorrow, so I'm not going out to the store to get the Apeels any time soon. I've never even used these "Apeels" nor heard of them. Please, someone, help me if you know the answer. I don't know who else to ask.

Thank you so much and a Merry Christmas to you, Nancy and all the other wonderful holiday bakers in Nancyland. God bless.
Cindi in Snowy Nebraska

MERRY CHRISTMAS to all Nancylanders and their families. Nancy you really should write a book about Ditto and the late Siggy. I can't help but chuckle at Ditto. Last night really did me in good.

This is for Karen C in Tx. I use the unbattered okra. I batter it in meal and then fry in some oil. Drain . I Then put it in the oven next day to get hot , You cannot tell the difference in it.
Hope this helps. Louise in Al.

Dear Nancy:
That Ditto is one smart cat! I have never had a cat as smart as either of yours. It must be the way you raise them. Loved the story about the mouse. I can so see myself doing that too!

I am looking for a sugar cookie recipe that is EASY to roll and cut out. All the recipes I have tried lately fall apart. Even when I FREEZE them, I have to work very fast before the dough gets too soft. I have tried adding more flour etc. I have several cookie cutters I can't use because I can't seem to find my old recipe. It doesn't have to be a soft cookie. I really prefer them crisp. If anyone can help, I would truly appreciate it!

Thanks so much! Renée, Ceres, CA

Nancy his is another recipe I found while searching for a crumb pie recipe. I wonder if this could be the recipe someone was looking for a few newsletters back:

Aunt Madge's Sugar Cream Pie
1/2 cup of brown sugar
1/2 cup of white sugar
1/3 cup of flour
pinch of salt
1 pie shell

Mix above ingredients and place in pie shell. (Yes, homemade IS best but I suppose you could use a purchased one!) Pour 2 half-pint containers of whipping cream and 1 teaspoon of vanilla on top of this mixture. Stir with your finger until just combined! (Yes, this is the SECRET of this recipe). Bake at 400 degrees for 40 minutes. It is best to allow this to cool and "set-up" for a bit before serving and should be stored in the refrigerator if not being served until later.

Note** Be warned that this is an extremely RICH dish. A small slice is a sufficient serving, and is great when accompanied by rich, hot coffee. As some would say, "
This is to die for!" ~

I have a question for my fellow Florida dwellers. Has anyone seen canned lemon pie filling in a grocery store? I am in Lakeland, about an hour west of Orlando and travel there and to Tampa frequently. I found a recipe that sounded really good and my DH just loves lemon so this would be a nice treat for him if I could find the lemon pie filling. I saw the recipe on the cornstarch box and that was time consuming and complicated and the recipe is enough work on it's own!

Cat funny: Ever since we moved to the new house my cat Demon fights with the cat next door. THROUGH the window. There are two large windows here, one at the front and one at the back of the house and if he sees the cat he will actually snarl, hiss and growl and that progresses to actual "fighting" through the glass. It's kind of funny, because if we intervene and chase the cat away he will wander from window to window meowing loudly to make sure the cat is really gone. Of course this would be a lot more entertaining if it didn't happen at 5 or 6 AM before we have to be up!

Nancy, thanks for the newsletter and all you do! Have a great Christmas with Ditto!
Kyra in FL

Valley Gal Ruth, I can buy Ezekiel bread in the frozen food section of my local grocery store. You might want to look for it there in your store.
Sharon,Illinois

What a good "mommy" you are to Ditto. Fixing his mouse in the middle of the night. Of course that was going to be the only way you would get any sleep! The things we do for our "kids". Merry Christmas.
Connie in TX

Today I spent the day with my sister-in-law's niece and their family. While out there I was called by Brinks to let me know the motion detector had gone off. Not sure what Ditto was doing when he set off the alarm. When I left he was calmly watching the birds eating from his new bird feeder. When I arrived home he had a bump on his head and was limping around with a hurt paw. Guess I need to put in a camera where I can watch him when I am gone.
Nancy Rogers

Dear Nancy and all Nancylanders,
My hard drive went and a new computer was not in the budget, so I have missed you all. After saving coupon money and early Christmas money from my family, I just received my new computer. Guess what I checked first!

I heard about a shopping site on the TV program, The View, that enables you to shop on line and donate to your favorite charity at the same time. The site lets you choose what charity you would like the money sent to and then you are directed to the web site of the stores listed to do your shopping. If you shop on line anyway, it costs you nothing more to give to a charity at the same time. Each store pledges to send a percentage to the charity. Check it out. www.goodshop.com.

May you all have the best of holiday seasons and a Happy New Year.
Ginny Lee-upstate NY

Disclaimer: information posted here is provided as general information only. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

Nancy, this was returned to me this morning. Yahoo seems to be going bonkers!

Good morning Nancy! Hope you aren’t in a deep freeze from all the cooler weather north of us! We saw on the Albuquerque and El Paso news last night that we could get flurries out of this storm front coming in. Great for Christmas!

Agnes in the 12/17 newsletter said her 2 ingredient fudge was kind of oily. I just made some this past weekend and mine was fine! Did you use the full fat frosting? The low fat does not work in the fudge. I used the Betty Crocker frosting, too. What did you mix with your frosting to make the fudge? That might have had something to do with it, too. I used the cream cheese frosting and kisses with cherry cordial inside and it turned out just fine, even though there was extra liquid from the cordial. Perhaps a candy making expert among our “family” has some ideas.
Chris in NM

Dawn/IL, wanting to know if you can freeze eggnog. I wouldn’t freeze it. I know we can freeze milk, but when I did once, it wanted to separate. It was not very good that way! It was certainly cold with ice crystals, but…! Egg nog is similar to cream, thick and I think it would lose it properties when frozen then thawed. If you did freeze it, I would only use it in cooking or baking.
Chris in NM

I try to make this every Christmas for either us at home, or to take to a potluck. It can be served as a salad or dessert. Yum!

Holiday Ribbon Salad this is good!!!!!
1 pkg. (3 oz.) each Jell-o lemon, lime and raspberry gelatin
3 cups boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 c. (1 lb. 4-1/2 oz.) crushed pineapple

Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 c. cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 c. cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each large package. I try to mix some mayonnaise and whipped cream together and spread over the top before cutting and serving. Chris in NM posted on Nancy’s Kitchen message board

Here is a great cookie recipe for Christmas! Very easy and quick and T & T

Christmas Balls
1 c. butter
2 c. flour
5 tbsp. sugar
2 tsp. vanilla
1-1/2 c. pecans, chopped small

Mix and chill overnight. Roll in real small balls and bake in 325 degree oven for 12 minutes. Roll in powdered sugar when hot and again when cool. For 4 or 5 batches you need 3 pounds powdered sugar.
Source: http://www.abbys-kitchen.com
Chris in NM

Hi Nancy, I am making this dish for dinner right now. I have never combined rice with a veggie before, and I always steam both. However, this sounded so good I had to make it! I posted it on the message board just now, too. I can just taste it now. Yum!

I am making this for dinner tonight. However I don’t have the special rice, so am using regular rice. I am doubling our usual steamed recipe because of the broccoli. I am doing this in a saucepan. The rice that is. I am baking the fish.

Orange Roughy with Rice T & T
1 package (5.7 ounces) instant creamy chicken-flavored rice and sauce mix – don’t have so will use regular rice and butter
2 cups water
1 tablespoon butter, optional
1 cup fresh broccoli florets
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon dill weed
1/8 teaspoon paprika
4 fresh or frozen orange roughy fillets (6 ounces each)
1 tablespoon olive oil

In a large saucepan, combine the rice mix, water and butter if desired. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes or until rice is tender. Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over fillets. In a large skillet, cook fillets in oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove rice from the heat; let stand for 2 minutes. Serve with fish.
Chris in NM

Hi,
thnx for today's beautiful thought. it made my day.

I would like to share a recipe :

Creamy Toast:
bread (sliced)
suji (rawa)/semolina
cream(whipped)
salt
pepper
sugar
vegetables like carrots, capsicums, onions, tomatoes, finely cut, mashed potato, boiled peas or babycorns (thin slices)
tomato ketchup.

Take equal quantity of suji and cream(whipped) in a bowl and mix them thoroughly into a creamy lather (paste). add salt, pepper, sugar and above mentioned vegetables into it. Mix the batter thoroughly. take bread slices Apply the above mixture on these slices. Shallow fry these toasts in butter in a pan. serve hot with ketchup. There can be variations in the vegetables used.
Sonali