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9/7/2007
Yesterday I finally got the chance to make the "Cream Cheese Banana
Bread" recipe that someone sent in a while back. Wait until you hear
what I did!! As I was dropping the eggs in the mixer, one at a time, I
accidentally dropped
the whole egg shell in. What a mess, as the mixer was running at low
speed. I tried to get it out but it was already too mashed up and I had
batter all over my hands and smeared on my mixer so I had to toss out all
that butter,
cream cheese, and sugar and run to the store and purchase more
ingredients. That's what I get for not cracking the eggs in a small bowl
first before adding it to the batter. I just learned a good lesson. LOL
Anyway, the final product was delicious.
Does anyone else have a mistake that we could all get a chuckle out of???
I remember the very first pumpkin pie I made as a young bride. My stove
was brand new and as I was placing the pie in the oven it completely
tipped over and the pie baked on the bottom of it. LOL
Donna in Colorado
Nancy, I would love to use the new talking greetings cards, but
was wondering if it's safe to download the program. It say cards are free
after you download the program. Would love your advice about this. I have
been getting this newsletter for a couple of years or more and I love it.
Really make's my day to see it in my inbox. I have copied and printed out
so many recipes and try them all the time. And to the ladies that sent in
breakfast casserole recipe I asked for ,well I made a couple for my SS
class breakfast and they were a hit. Everyone wanted to know where I got
the recipes from. So thank you all for sending in recipes.
Helen in Mississippi
Comment
I checked it out before I put the link on the online newsletter. I have
personally used this company for years and have had no problem with them.
I have the installed it on my computer. They do have cute greeting cards along with
the talking greeting cards. After it is installed just click on the link
on your desktop and listen to the talking flower and the things the
talking flower had to say.
I did not choose the option during the install
to make the link my default link but did choose to install the small toolbar at the
top of the browser. I signed up for the yearly subscription because I
trust the site and they have cards for holidays and everyday. They have no
spyware in the install and they do not share your information with anyone
else like most card companies.
Their printable cards and calendars come in handy. I like the
ability to upload my own picture and use my own voice and send it in a
card format. When one signs up for the yearly membership it includes
2 free accounts to share with family or friends. For me, it was worth it to
sign up for the yearly account and all its benefits. I trust the company
and use them a lot. The link and information is listed below if anyone is
interested.
Nancy Rogers
CardFountain Greetings ( new talking cards! )
The latest in e-card technology! CardFountain has created and designed a flash powered talking e-card system. Using text-to-speech technology, you can type what you want the card to say, and our entertaining characters do the rest.
This is for the Peach Cobbler recipe I sent it. Yes I do use a #10 Can
and drain the juice. It isn't as much as you'd think after you drain off
the juice. It makes a nice full cobbler.
Marion in Atlanta
Hey everyone...
I need a remedy for shrunken cupcakes. I am doing a bridal shower in a few
weeks and the bride decided on cupcake tiers (in 3 different flavors)
instead of serving cake. My problem is that when I make cupcakes, the
paper cups always seem to shrink up during cooling. Doesn't seem to matter
if I cool them in the pan or on a rack. I don't have a problem when I use
my everyday individual silicone cups by Wilton. They turn out great.
Anyone know how to prevent this?
thanks!
Make it a great day
Lisa (East Texas)
Thought I would share these ideas with my Nancy's Kitchen family. I got
these from a newsletter I received from Eagle Brand. ~~Tona in Bama
Cardboard Tube Party Poppers
Toilet paper tubes
tissue paper
wrapping paper
scissors
tape
ribbon
small trinkets, candy, etc.
Directions: Cut tissue paper large enough to go around roll and hang over
edges about 2 in. Cut wrapping paper in the same manner, but only let hang
over about 1 1/2 in to 1 3/4 in. Next, cut TP roll in half. Place two
halves of roll back together as if you hadn't cut them. Wrap tissue paper
around tube and tape. Do the same with the wrapping paper, centering in
the middle of the tissue paper. Fill with toys, candy etc.... Take lengths
of ribbon and GENTLY tie around ends of paper. DO NOT pull too tightly as
it will rip your paper. Curl ribbon and fringe ends of paper. To open
popper the recipient needs only to hold the ends and "pop" open!!!!!
Piñata
2 cups flour
3 cups water
1 balloon
newspaper
paint
crayons or markers
colored crepe paper
string
Blow up a large balloon and tie the end. Mix the flour and water together
until it makes a smooth paste. Cut the newspaper into long 1 inch thick
strips and dip into the flour/water mixture. Carefully place the strips on
the balloon until it is covered, leaving a hole at the top. Set aside and
let the balloon dry. Place another layer of newspaper dipped in the
mixture over the balloon and let dry. Repeat with one more layer, making
sure you leave the hole at the top. When dry, pop and remove the balloon.
Paint your piñata with different designs and colors. If desired, hang
colored crepe paper from the sides and bottom. Punch 2 small holes in the
top near the opening and string a large piece of string through the two
holes. Fill your piñata (through the hole you left at the top) with candy,
toys, or any other fun surprises. You should also fill with strips of
newspaper so the surprises are not all in one location. Tie your piñata in
the air with the string and have fun!
Tona in Bama
Hi Nancy! I want to thank Angie in Ohio for her Steak Dyan recipe in
the
September 3rd newsletter! I am fixing it right this minute and it
smells so divine!!!! I am fixing steamed asparagus and my Irish Potato
Casserole to go with it. I followed the recipe exactly as written except I
only had jar sliced mushrooms, so used one jar (4 oz.) and I used 2 cubed
steaks. Oh my! This will be a favorite for years to come!
Thanks again, Angie! (I am from Van Wert, OH)
Chris in NM
This is for Linda NM regarding her Stuffed Green Pepper recipe
for 4 which was in the Sept 5 newsletter.
You said to use an envelope of Veg. Beef Soup. Could you tell me what
brand that is.
Thank you Margie - WA
I've just gotten a computer and was wanting to put my favorite recipes,
which I seem to have many on a "recipe" software. Does anyone have
a favorite they could suggest?
Jo-Ann in Arkansas
THANKS Nancy for the great newsletter
Carolyn in Los Bamos Ca. A spider is what my Grandmother called a
frying pan. We were from upstate N Y so maybe not in all areas were fry
pans called spyders. Mary Ann upstate N Y a very dry upstate I may add.
M
A spider is a cast iron skillet.
Joan in Lancaster, PA
Also sent in by Marian in ND and MaggieB
For Carolyn in Los Banos, CA: A spider appears to be a skillet with
legs
History of a spider skillet
http://www.journalofantiques.com/hearthjan01.htm
Picture of a Spider Skillet
http://www.journalofantiques.com/images/spider2.jpg
Thanks for asking the question; I learned something today!
Doris in Oklahoma City
Comment
I did too. Very interesting. It goes way back in history. Thank you so
much for sending this.
Nancy Rogers
Carolyn in Los Banos asked what a spider is. Unless I am mistaken, it
is an old term for a cast iron frying pan. They make great pans for upside
down cakes as you can put them in the oven, they bake evenly, and have a
convenient handle when turning the cake out.
Lois WA
To Caroline in CA,
My grandmother called her cast iron skillet a spider. In fact, any
frying pan was a "spider". Your note brought back many memories. I loved
my grandmother dearly, but she was no Paula Dean when it came to cooking!
Her "homemade just for you" donuts were heavy and soaked with grease, but
made with love!
Marilyn from MI
I would like to thank those that sent recipes to cook fresh fish.
Will plan to buy some as soon as I can and give them a try. Also thanks to
those that sent copycat recipes for McDonald's tartar sauce.
Marilyn in Ohio
Want to say I've tried a couple recipes. The one with the hamburger
and Jimmy Dean hot sausage is excellent - everyone likes and it does
not taste hot. This will be how I make mine from now on. I used two lbs of
hamburger and 1 package of Jimmy Dean Hot Sausage.
Second I tried the Scalloped Carrots from Tona - this is a keeper
too. I made half the recipe for two - used
1/2 teaspoon onion powder for the onion. Think next time I'll use a little
more of the celery soup and a little less of the herb stuffing. Still used
the 1/2 cheddar cheese grated - was very good.
Doris - De.
Re: Magic erasers: I too feel they are wonderful in removing
yuck from so many surfaces, and for a while I thought they were a little
miracle. But I had was using one to clean something off of a counter and
it takes the shine right out of your Solid surface (forever). It was a new
counter in my Bathroom, very expensive, and of course it made me ill. I
will still use them, but will now proceed with much caution. Hello back to
Sharon in Smyrna. I, too, am way behind in reading my Newsletters. I just
hate to rush through them, and then I find if I don't hurry and catch up
my Computer sends them somewhere??? I can't imagine losing a husband of 35
years. But you sound like you have a joyful spirit and that must mean you
have joyful memories. Happy cooking to all of you.
Joie, in TN
Milk Potato Casserole
2 Cups potatoes, peeled and cubed
1/2 Cup melted butter
2 beaten eggs
1 tsp salt
1/4 tsp paprika
1/2 Cup milk
1/2 Cup shredded Sharp Cheddar cheese
Preheat oven to 350º.
In medium bowl combine potatoes, butter, eggs, salt and paprika and mix
well. Place mixture in a buttered 2 quart baking dish.
Pour milk over top. Bake 40 minutes. Sprinkle top with shredded cheese and
return to oven until cheese is melted.
Lisa-Union Bridge, MD
Deviled Beef
2 lbs lean stew beef, cubed
1 envelope of dry sloppy joe mix
1 (8 oz) can tomato paste
1 cup celery, sliced
1 green pepper, diced
1/2 cup water
2 Tbsp vinegar
Place beef cubes in slow cooker. Add sloppy joe mix, tomato paste, celery
and green pepper. Stir in water and vinegar. Simmer on low for about 6
hours.
Lisa-Union Bridge, MD
Baked Ham Slice
1 Ham slice
Brown sugar
Milk
Place ham in shallow baking dish at least 2 inches deep. Sprinkle with
some brown sugar. Pour milk on sides enough to reach top edge of ham.
Drizzle a little milk over brown sugared top. Bake 375º oven for 1 hour.
Lisa-Union Bridge, MD
I want to thank Mary in Ontario & Susie Indy for the great Mexican
food dishes. I am not proficient with Mexican dishes, so these are
great!
Thanks again, Connie in Cincinnati
Hi Nancy and fellow cooks, I took the Grape Salad sent in by Frances in
FL and the Peanut Butter Swirl Brownies from Dennis Weaver at The Prepared
Pantry to a Labor Day picnic. I doubled the brownie recipe and I am glad I
did. Both were real hits and I had crumbs to take home. Thanks for two
great recipes. Both recipes are listed under Favorite recipes from our
members for those who don't already have them.
I am in the process of going through my old TNT recipes as well as ones my
mother made for us as kids. I am afraid it will take me years to sort them
all out, but I want to reproduce the favorites for a cookbook for my grown
children and their children. I will share some with our "family",
especially ones we had school nights when I worked (taught school, but now
am retired) and getting meals on the tables that were good as well as fast
was a must. Here is one my mother and I both fixed for our families.
"More" Casserole
1 and 1/2 lbs. ground beef
1 15 oz. can creamed corn (used to call for a pound can)
1 can tomato soup (Campbell's)
1/2 large onion (I use sweet onions like walla wallas)
4 oz. fine noodles
Boil noodles until almost done, drain. Brown meat with chopped onion in a
large frying pan. Add creamed corn, tomato soup, and drained noodles. Salt
and pepper to taste. Mix all together. Pour into casserole and bake for 45
minutes or till bubbly at 350 degrees. I usually just kept the mixture in
my large frying pan and put it in the oven because the handles could
tolerate the oven heat.
I also used to fry up several pounds of ground beef and freeze in 1/2
pound packages. I then took out what I needed for different recipes, and
it saved a step. I also chopped up onions as well as green peppers and
froze in 1/2 cup packages. I did this on weekends and it saved a lot of
prep time during the week. Now you can by these veggies already chopped,
but I think they are a little pricey.
Will send more recipes for school nights in future newsletters.
Hope all is well with you and your helpers, Nancy. As always, love this
newsletter.
Ginny Lee-upstate NY
I'm looking for a recipe for my mom, she lost it a few years ago, its
either called a spinach wheel bread or spinach wheel its a bread recipe
its round and has foil in the slits when you bake it, it has flour, olive
oil frozen chopped spinach yeast ect. she really wants this recipe real
bad. So if anyone out there knows of one please help. thank you Jo Anna-
Oklahoma
For Betty T. Ga. Can you tell me what model/type of Hamilton Beach
you had and how big a batch it made. There are several Hamilton Beach
models out there with varying reviews
thanks, Gerry in MD
Hi Nancy and all Nancylanders,
I want to thank Donna in KS for the Ham & Potato crock-pot recipe-
made it last night and it's great. Thank you so much. I just made a pan of
the Hot Dog Bun Pudding/Custard recipe that someone sent in - Whoa Doggies
that was sooooo good lol. I passed that recipe on to all my friends. It is
the type of recipe that you can pick at till it's gone cause it's so darn
good. Thank you to whoever sent that one in it sure is a keeper. The
person who sent it in didn't specify the size pan to use so I just used a
9x13 cake pan and it worked fine.
Have a good day everyone and keep those recipes coming in.
Dianne in Wisconsin
For Anne in NJ in the September 5 newsletter looking for biscotti
recipes to send to her college student son, here's one I've been using for
years that I got out of a Southern Living magazine. Most biscotti recipes
are kind of bland tasting, but this recipe is the one I've received the
most compliments on. Danger: They're addictive. Oh, another tip. When you
mail these, place them in sealed plastic bags and then fill the rest of
the box with popcorn. It makes a nice non-crushable packing for the
cookies and if you add salt to the popcorn, your son can have the added
treat of eating his way through the popcorn to the sealed biscotti.
Cinnamon-Chocolate Chip Biscotti
1/3 cup butter (softened)
1/2 cup white sugar
1 Tbsp. instant coffee granules
2 large eggs
2 cups flour
1-1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. cinnamon
1 cup chopped walnuts or pecans
1 cup mini chocolate chips
8 oz. chocolate candy disks (such as Merkens)*
1 Tbsp. Crisco
Combine softened butter, sugars and instant coffee granules in mixer. Add
eggs one at a time. Add flour, baking powder, salt and cinnamon. Fold in
nuts and chocolate chips. Divide dough in half, place on baking sheet and
form into two logs approximately 10" x 2". Dough may be a little sticky,
so you can either flour your hands before forming logs, or refrigerate for
half an hour or so before forming the logs. Remember, logs will spread
while
baking, so allow room for spreading on baking sheet. Bake at 350F for 25
minutes. Cool on baking sheet for five minutes and then transfer to wire
racks to cool completely. When cooled, cut each log diagonally in 1/2"
slices. Stand biscotti on edge, place on baking sheet and bake at 350F for
10 minutes or until they just start to turn golden. Cool on wire rack.
Melt chocolate in top of double boiler with 1 Tbsp. Crisco. As soon as
water boils, reduce to simmer, stir chocolate until it melts and remove
from heat but keep the chocolate in the double boiler so it doesn’t harden
while you dip the biscotti. Dip top half of biscotti in melted chocolate
and place on waxed paper to cool.
*Can use any type of almond bark for baking or even semi-sweet chocolate
chips.
JoAnn from Winter Park, FL
Hello Nancy, Kitties, and All You Good Cooks! I just wanted to send out
a big welcome to Bill in Eastern NC - you'll find we're a very
friendly and helpful group (and of course we have the greatest leader in
Nancy that you could ever hope to find)! I've enjoyed reading all of the
Cinnamon Roll recipes recently. I've started
a tradition of taking disposable pans of Cinnamon Rolls to our
Thanksgiving celebration - each family gets to take a pan home for the
breakfast next morning. I haven't made the "best ever" recipe yet, but
when I do, I'll be sure and let the group know about it. I also supply the
homemade rolls every year - but again, haven't found that perfect recipe.
Maybe this year!
Sue (Cooky) in Indiana
This is for Maria in Greece, my heart goes out to all your
people for the terrible suffering you have endured. I feel those that
start such horrendous damage should be jailed for a long time so they can
sit and contemplate what they have done. So many people, animals and
precious artifacts have been lost and for what reason, just so they can
have fun playing with matches. They deserve any and all jail time that is
coming to them....
My thoughts and prayers for all those who have been affected by this
terrible tragedy.
Linda, Ft. Collins
My dearest Nancy & all the wonderful family members out there in 'Nancyland',
I cannot begin to thank people enough for the outpouring of warmth &
sincerity I have received the past few days. Fortunately my island was
spared the horrific fires although an someone did set fire last week & it
spread within a half mile of my husbands cocktail lounge/tapas house...
again those firefighting boys were in their & put their lives on the line
& although damage was done, it was put out before any kind of tragedy
could strike.
I would very much like to thank Sandi in Texas, Linda in Kentucky,
Carolynn in Jamestown CA, Fran in Ottawa & Judy Jones in Conroe Texas &
eeeeveryone else that sent me emails. I was bowled over by the spirit &
hearfelt compassion. It still brings tears to my eyes. Fortunately the
fires have all been extinguished & rain is in the forecast countrywide
this week... (thank God for small miracles), although now there is the
immediate threat of flooding & landslides because there are no natural
elements on the mountain sides to stump the flow of water. The services
have gone in right away doing the best they can in such a short limited
time to prepare the ground for rain but...?
The arsonists should be strung up... forgive me, but no democratic
legal procedure for them... 65 dead so far... that says it all. No-one can
really say what exactly will happen to them, can they? The government has
made a real rucket out of how these people (?) will be dealt with but we
also have prime-ministral elections on the 16th of this month... I would
also very much like to thank all those who also sent in a kind thought & a
prayer for my recently widowed sister & her children. God keep you well,
my friends.
You have all already done so much for my fellow-countrymen by just
keeping them in your thoughts & prayers.
I thank you all so very much once again from the very heart of my heart,
Maria
www.authentic-greek-recipes.com
P.S. Maria's www.Couzina.com
is temporarily off-line as we're turning things inside out (still keeping
the theme) & we're going really big... The Gourmet Couzina. My manager in
North Carolina, Joe Harris, is the wizz behind it all & although it will
take a little time, it will be well worth the wait. He's brilliant & he's
putting a masterpiece together.
The following recipe is for Nicol in Ms who requested a recipe for
Tzatziki. This is how I make it at home, Nicol & although there is a
standard base recipe for tzatziki, there are no rules that dictate it
should be prepared in one particular way. Your taste buds govern what you
do. Some people even add grated carrot. What you MUST be careful of,
however, is the consistency of the yoghurt. It has to be thick, live
yoghurt otherwise anything runnier will just not give you what you want.
By the way, I think Nancy has become a 'constitution' globally. I am sure
everyone across the globe feels the same way about Nancy & her tremendous
efforts.
TZATZIKI - yoghurt, garlic & cucumber dip
2 cups strained Greek yoghurt (if not available, plain very thick yoghurt
- as thick as possible)
1 small cucumber
5 crushed & very finely chopped garlic cloves
2 tbspns olive oil
salt & pepper
a little smooth vinegar (not balsamic) to taste
OR 2 tbspns lemon juice
Coarsely grate cucumber without removing skin. Place in a colander &
squeeze well to remove excess liquids. In a bowl, mix yoghurt, cucumber,
garlic, olive oil, vinegar or lemon juice, salt & pepper until everything
has combined & is thick & relatively creamy. Refrigerate tzatziki for
couple of hours before using so it sets & all flavours of ingredients have
combined.
I received this recipe from a friend, at the hospital where I go for
therapy. She had made it for a benefit bake sale, and it was absolutely
delicious, so I ask her if she would mind sharing, and she graciously did
so. Thanks a million, Cindy! Following is the recipe:-
Sweet Potato Cake
1 Cup (2 sticks) Unsalted Butter, softened
2-1/2 Cups Granulated Sugar
5 Large Eggs, at room temperature
2 Cups cooked sweet potatoes, mashed
3 Cups All-Purpose Flour, sifted
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1-1/2 Cups Heavy Cream
Preheat oven to 350F. degrees. Cream the butter and sugar in a large
mixing bowl with an electric mixer, until fluffy. Add the eggs one at a
time, mixing well after each addition. Blend in the sweet potatoes until
smooth.
In a separate medium bowl, sift together the dry ingredients and gradually
stir them into the creamed mixture, alternating with the heavy cream.
Spray a 10-inch bundt pan with cooking spray and pour batter in. Bake for
90 minutes or until a toothpick inserted in center comes out clean. Remove
from oven and let cool for 10 minutes before removing from pan.
Serves 10-12.
Note:- I frost this cake with caramel icing, and the recipe follows.
Caramel Butter Frosting
1 Cup Brown Sugar
1/2 Cup Butter
1/4 Cup Milk
3-1/4 Cups Confectioners' Sugar
Melt 1/2 Cup butter; Add Brown Sugar.
Bring the above ingredients to a boil; stir one minute or until slightly
thickened. Cool slightly.
Add 1/4 Cup Milk and beat till smooth.
Beat in about 3-1/4 Cups sifted confectioners' sugar, till frosting is of
spreading consistency. Makes enough frosting to frost tops and sides of
two 8-in. layers.
Thanks Nancy, for providing us all with such a terrific forum! Your hard
work is sooo appreciated by all of us!
Enjoy!
Phyllis in Bethalto
For: Bunnie in Parker, CO
RE: Do you use olive oil to grease each side of focaccia bread in your
pananis, or will they be ok with no oil? I sent in requests for help on
paninis some time back and I received no answers. My first attempts have
not been good.
Hey Bunnie, I have one of the oil spritzers that I got from Pampered Chef
that I put my olive oil in. I spray each side of the bread slightly with
the oil. As for turning them over, I usually put cheese next to the bread
on the inside and this seams to help hold everything that is in the middle
together better.
Tona in Bama
Nancy,
I first want to thank Tona in Bama, again, for her wonderful recipes. I
tried the Stuffed Grilled Burgers that were in the 8/25/07 newsletter over
the Labor Day holiday and they were wonderful. My DH said that I need to
make our burgers like this from now on, and I wanted to say the Parmesan
Pullaparts that were in the 4/14/07 newsletter are a must when we have
pizza.
The following recipe is for Suzie who in the
9/2/07 newsletter wanting a Wilted Spinach recipe. This is a TNT
recipe that my mom always fixed. My DH also can't get enough of it when
it's made.
Spinach Salad
1 lb. fresh spinach
1/2 head shredded lettuce
1 C. fresh sliced mushrooms, opt.
1/2 lb. bacon
2 T. sugar
1 t. salt
1 t. dry mustard
1/4 C. vinegar
1/2 C. salad oil
Fry bacon, add sugar, salt, mustard, vinegar and oil. Mix all together and
cool, add green chopped onions. Toss and serve. You can also sprinkle
chopped hard-boiled eggs and croutons on top, if desired.
Diana in KCK
Hi Nancy and foodies, I have been reading about the tasiki sauce
recipes and want to offer my way of doing it.
I do not like yogurt in any form, so I use sour cream instead. My family
likes this for a dip with crusty bread. The key to a good dip is a lot of
garlic. I drain my cucumbers for a couple of hours in a sieve to be sure
and get all the moisture out, otherwise, the dip can get watery. It is
also very good on tomatoes as a salad.
Lou, Cent Fl.
Thanks to Dawn for the pork roast marinade. I don't know why I
couldn't get my last tenderloin tenderized. Also, thanks for the Sesame
chicken recipes. I just love Sesame chicken.
Again, thanks Marie in VA
For Anne in NJ wanting biscotti recipes. I have made these and they are
very good. I hope these are what you are looking for.
Sandy in ND
Chocolate Biscotti TNT
1 cup flour
1/2 cup sugar -- or more
1/2 cup cocoa
2 teaspoons flavoring (raspberry -- orange, or almond)
2 whole egg equivalent
3/4 teaspoon baking powder
1/4 teaspoon salt
splash liquor -- ie,Chambord (optional)
semisweet chocolate -- melted
Combine flour, sugar, cocoa, salt and baking baking powder. Separately,
mix flavoring and eggs. Combine. Add splash of liquor or water as needed
to have a sticky consistency. If the mixture is too stiff, it won't spread
out properly. Put on a greased cookie sheet and arrange it into a log
about 15 inches long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes.
Remove from oven, let Cool a few minutes, then slice diagonally into 1/2-
3/4" slices. I got 18 pieces from mine. Place the slices on their side and
put back in the oven (300 degrees) for 15 minutes. Turn over and cook
another 10-15 minutes. A small drizzle of semisweet chocolate is wonderful
on these when cooled. I used about 2 T. for all the cookies.
Cinnamon Sugar Biscotti TNT
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup white sugar
6 tablespoons butter
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 egg -- beaten
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with
parchment paper. Sift together the flour, 1 1/2 teaspoon cinnamon, baking
powder and salt, set aside. In a medium bowl, cream together the 2/3 cup
sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry
ingredients. On a lightly floured surface, divide dough into two pieces.
Roll each piece into a log about 9 inches long and 1 1/2 inches wide.
Place logs on the prepared baking sheet and flatten slightly. Brush with
the beaten egg. Bake for 25 to 30 minutes in the preheated oven, until
golden and firm to the touch. Cool for 15 minutes. On a cutting board,
slice each log crosswise at a diagonal into 1/2 inch slices, using a
serrated knife. Place back on the baking sheet, cut side down, and
sprinkle with a mixture of the remaining cinnamon and sugar. Return to the
oven for an additional 15 to 20 minutes, until toasted. Cool on wire
racks, and store in an airtight container.
Double Chocolate Walnut Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter -- (6 tablespoons) softened
1 cup granulated sugar
2 large eggs
1 cup walnuts -- chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350F. and butter and flour a large baking sheet. Preheat
oven to 350F. and butter and flour a large baking sheet. In a bowl whisk
together flour, cocoa powder, baking soda, and salt. In another bowl with
an electric mixer beat together butter and granulated sugar until light
and fluffy. Add eggs and beat until combined well. Stir in flour mixture
to form a stiff dough. Stir in walnuts and chocolate chips. On prepared
baking sheet with floured hands form dough into two slightly flattened
logs, each 12 inches long and 2 inches wide, and sprinkle with
confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the
touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut
biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides
down, on baking sheet and bake until crisp, about 10 minutes. Cool
biscotti on a rack. Biscotti keep in airtight containers 1 week and
frozen, 1 month.
Carolyn frrom Los Banos- I've been making pineapple upside down cake
from a recipe that was in one of the ladies magazines just after WW 2
ended and sugar was again available. My mom passed the recipe down and
always made it in a cast iron skillet. Also my grandmother always referred
to her cast iron pan as a "spider". Hopes this helps! Suzanne from the
Motor City
In response to Buckeye Annie in the Sept. 5th newsletter, I did a
search on MSN for “Ohio recipes” and came up with this page of lots of
links:
http://search.msn.com/results.aspx?
I am checking them out now, but they do look familiar since I am from NW
Ohio.
There are some great recipes I do remember from childhood and some from
regions of Ohio I don’t recall. Good luck and have fun, Annie!
Take care Nancy, Chris in NM
This is to Suzanne from the Motor City. I live in the U.P. of Michigan
and have tried the gyro meat numerous times from Gordon Foods. It is ok,
pretty close to what you can get in any restaurant. Thankfully though, we
have a little store up here called the Vineyard, that sells gyros, and I
have been purchasing the meat from them, along with containers of the
tyzaki sauce . The meat costs like 6.99/lb, but it is the real deal.
Instead of just heating it up, it must be cooked in a frying pan, as it is
fresh, as opposed to Gordon's product. The taste of the fresh gyro meat is
100% better, but if you are a gyro lover like I am, Gordon's will do.
Lindsey
Recipe lovers: Like most of us that love to cook and bake, I have been
baking the same chocolate chip cookie recipe for years. I guess, I felt
adventurous yesterday and decided to "get out of my box". I stirred up the
recipe below and it is "EXCELLENT".
Thanks, Nancy and all those who contribute to this wonderful newsletter!
Extraordinary Chocolate Chip Cookies
From: Cut from the back of 5 pound bag of Gold Medal Flour ~ 2007
1-½ cups butter or margarine, softened
- I used all butter
1-¼ cups granulated sugar
1-¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 bag (24 ounces) semisweet chocolate chips (4 cups)
- I added 1 more cup of semisweet chocolate chips
Heat oven to 350 degrees F. In large bowl, beat butter, sugars, vanilla
and eggs on medium speed or with spoon until light and fluffy. Stir in
flour, baking soda and salt (dough will be stiff).
On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice
cream scoop 2 inches apart. Flatten slightly
- I used a heaping teaspoon. I flattened one or two cookies, it didn’t
make much difference whether you flatten the cookies or not.
For Nut Lovers: Stir in 2 cups coarsely chopped nuts with the chocolate
chips.
- I added 2 cups coarsely chopped walnuts.
Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1
to 2 minutes; remove from cookie sheet to cooling rack.
- I baked for 11 minutes.
Yield: 6 dozen cookies
High Altitude (3500-6500 feet): Bake 10 to 12 minutes.
Thanks, Joan
Nancy,
In the 9/5 newsletter, dd in KS asked about making the Chocolate Cherry
Cake in mini bundt pans. I have used these pans to make almost all types
of cakes and have found that batters made with cake mix will hold up until
you finish the first pan ( I only have 1 pan).
I have found that they cook in almost the exact time as cupcakes. I did
watch them carefully though. I filled mine a little over half full.
You should try it. They make beautiful little cakes.
Jean in NC
This is for Rost PA/FL. I take my pork loin; season it then put it in a
pan, cover it with water then cover pan. I put it on just before I go to
bed in the oven on about 200 degrees and let it cook slowly all night. You
can also put vegetables in with it if you would like to, sometimes I put
carrots and potatoes. It is always moist and so tender you can cut it with
a fork.
NeeNaw Garland, TX
I see some recipes for tzitski being sent in. All good, but I
would like to recommend finding Greek yogurt in place of the plain yogurt.
I have made it both ways and find that the Greek yogurt makes a
difference, more tang. I find it at specialty stores, try Whole Foods,
Fresh Market or Trader Joe’s if they are near you. If I don’t have it on
hand I mix a bit of sour cream to the plain yogurt and a squeeze of fresh
lemon perks it up also. Try this with grilled pork – marinade roast or
chops in olive oil, lemon juice, lots of garlic and oregano.
Karyn/NC
Nancy, Dianne in Wisconsin, sorry I forget which newsletter, was
wanting recipes that can be done in a slow cooker. The following are some
that I use. In the 9/2 newsletter Susie, no city or state, had to Sloppy
Joe recipes that you could put in the slow cooker and it would be ready
when you got home. One thing that I did when I was working and that is I
always got my meat ready for cooking. Such as trimming the fat off meat
mixing meatloaf and ham loaf then freezing the meat.
Susie's Bean Soup
1 jar beans, they are ready to put in the slow cooker, I do run under
water
1 pkg. cubed ham, I buy precooked ham in a package at the store
1 small onion, chopped
2 ribs celery, chopped
2 carrots, chopped
3 to 4 cups chicken broth or half broth and half water
1 or 2 bay leaves
salt and pepper to taste
Just as you are leaving for work start this soup and it will be ready when
you get home. You can adjust this to your families liking.
Susie's Great Chuck Roast
1, 2 to 4 lb., chuck roast
2 to 4 potatoes, quarter the potatoes leaving on the skins
1 or 2 cans mushroom soup
½ to 1 cup beef broth
1 to 2 cups cheese, shredded
Brown chuck roast on top of the stove. Make sure that your slow cooker is
warm and when the roast is browned put in the slow cooker putting the
potatoes around the roast. Mix just a little beef broth with the soup.
Pour the soup mixture over the roast and potatoes. Set the slow cooker on
low for all day. When you get home and about ½ hour before eating add the
cheese and let melt. This is so easy but yet so good.
Susie's and Mom's Swiss Steak
1, 2 to 3 lb., piece of meat, I have used Swiss steak meat or top round
1 medium onion, sliced
1 medium green pepper, chunked
3 fresh tomatoes or 1, 15 oz. can sliced tomatoes
2 to 3 cups beef broth
salt & pepper to taste
Plug this in just as you are walking out the door and when you come home
after work it is done.
Susie's Slow Cooker Turkey Breast
5 lb. turkey breast bone-in or 3 lb. boneless breast
1 pkg. dry onion soup mix
1, 15 oz., whole cranberry sauce
1 apple, cored and sliced in 8's
½ cup chicken broth, optional
Place turkey breast in the slow cooker adding the ingredients. Cook for 8
hours.
Susie's Turkey Breast
1, 3 to 4 lb., boneless turkey breast
1, 8 oz., French Salad Dressing
1 pkg. dry onion soup mix
1, 8 oz., jar orange jelly
½ cup chicken broth
slat and pepper
Put the seasoned turkey breast in the slow cooker. Mix the rest of
ingredients together and pour over the breast. Cook on low for the day. Is
ready to eat when you get home.
Hopefully you will enjoy these recipes.
Everyone have a great day. Nancy and 4 legged associates take care and
stay safe.
Susie Indy
Ohio recipes for the lady that asked
Baked Perch
1 lb of perch fillets (substitutable with other types)
Cooking spray
2 TB Italian style bread crumbs
1 tsp. parsley
1 ½ cup parmesan cheese
½ stick of melted butter
Preheat oven at 450°F. Spray baking pan with cooking spray. Create one
layer of fillets on bottom of pan, covering the entire bottom. For the
topping, mix bread crumbs, parsley, and parmesan cheese. Using a basting
brush, spread melted butter on top of fish, and then spread topping
covering all of the fillets. Bake fish for 12-15 minutes, depending on the
size of the fillets; fish are done when they are white and flakey when
tested with a fork.
Baked Yellow Perch
Cooking spray
2 TB bread crumbs (Italian style optional)
1 tsp parsley
1 ½ cup parmesan cheese
½ stick of butter
1 lb fish fillets
Preheat oven at 450ºF. Grease the bottom of a baking pan with cooking
spray. Melt butter in a small bowl. Mix bread crumbs, parsley, and
parmesan cheese in a small mixing bowl. Brush the melted butter onto the
entire surface of the fillets, and then place them into the pan. Sprinkle
topping mixture evenly over the fillets. Bake the fillets for 12 -15
minutes, until the fish is flaky when tested with a fork.
Source :
http://www.dnr.state.oh.us
McA
Carolyn in Los Banos, CA~ a "Spider" is an old-fashioney name for a
heavy iron skillet (frying pan).
New Englanders~ I'd really like your help with the brand name of a certain
item.
It was a Canned CLAM CAKE Mixture. I'd opened both ends and, while pushing
out of can, sliced it to fry (similar texture to canned corned beef hash).
Does this description ring a bell?? If I had the brand name I might be
able to convince my market to stock it, or maybe I could order a case,
direct. Was so tasty, and handy to have available on shelf.
Carol/SoCa
For Siggy & Ditto’s uncle Joe who bought a new electric range with a
convection oven. You can use the convection oven for almost any
recipe, just set the temperature about 25 to 30 degrees lower than the
normal oven setting. It works best when you get good airflow around the
item being cooked. If you are cooking in a deep dish or a covered dutch
oven, it is better to use the normal oven. I have one recipe for a roast
that calls for putting the roast directly on the middle grate and putting
a drip pan under it. This provides airflow completely around the roast.
Bake it at about 425 for 20 minutes to get a good crust and then turn the
convection oven down to 280 for three hours or until done. You can make a
cheap roast taste like a more expensive cut. If your oven has a
temperature probe with it, I'd use it for meat (it will turn the oven off
and sound an alarm when the meat reaches the proper internal temperature).
Another alternative is to use one of the meat thermometers that sit
outside the oven with the probe inside. I especially like the convection
oven for making fish sticks or chicken nuggets for my grand daughters (one
of my grand daughters told me I ought to be making them in the microwave
until she tasted them from the convection oven.)
Dave in Colorado
Hi Nancy and all the contributors to this wonderful newsletter.
Recently one of our men at church was deployed to Iraq. We will be sending
him packages frequently. I have the list of items that should be sent but
seem to recall that several months ago people were writing in with
information about special mailing rates and special baked items that would
hold up under the shipping and heat. If you know where I can look these up
in the archives or could send me that information I would greatly
appreciate it. I am the one that has been assigned to co-ordinate this
project and I want to do a good job. Thanks for any suggestions and
information.
Donna L. in OH.
Good morning Nancy, (I tried to send this email this morning but have
been having problems with Outlook.)
Good morning Nancy and “family,
Many thanks to TeaHag in Upstate NY for her way of cleaning the deep
windshields of vehicles in the Tues., Sept. 4th newsletter! We have a
minivan that I drive and it has a deep windshield. I have tried and tried
to clean it all the way, but can’t reach about ¼ of the glass! I will use
your idea of using a wooden spoon with the cleaning stuff! Also, wouldn’t
a squeegee work, too? The ones with long handles? Just spray and use the
squeegee!
For Bette~Indiana in the same newsletter, I would just put the dough balls
in the pan I am using for the monkey bread and finish with the regular
recipe for the bread.
For Dee in W. Lafayette in the same newsletter, yes, the box of pudding
should have been added dry to the mixture for the pie. It gives an extra
added lemon flavor only and also holds the other ingredients together.
There were other great tips in the newsletter today. I will have to go
back and re-read it all again after work today!
Take care!!
Chris in NM Also:
I am responding to Buckeye Annie asking for Ohio recipes. I am originally
from Van Wert, OH and I remember City Chicken. Of course it was not really
chicken, but a blend of other meats. Today I make this dish using pork
tenderloin. It is so good, but best made in cooler weather. My Mother and
grandmother used to buy this at Krogers in Van Wert already on the skewer.
All they had to do was cook and serve. This was a very cheap – inexpensive
– dish back then. We had this quite often. Yum! It’s time again to fix
this!!!!
City Chicken or Mock Chicken
http://whatscookin.proboards4.com/index.cgi?board
2 lbs. boneless pork, cut into cubes
1/2 c. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. butter
3 tbl. vegetable oil
1 envelope (dry) onion soup mix
1 can (14 1/2 oz.) chicken broth
1 c. water
hot mashed potatoes
small wooden skewers, soaked
Thread pork on small wooden skewers. Combine flour, garlic powder and
pepper on a plate. Roll kabobs in flour mixture until coated. In a large
skillet, heat butter and oil over medium heat. Brown kabobs, turning
frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce
heat; cover and simmer for 1 hour or until tender. Remove kabobs and keep
warm. If desired, thicken the pan juices and serve over mashed potatoes
with the kabobs.
Chris in NM
Hi Nancy; Does anyone have a recipe for The Apple Bread made by the
Amish ? It is very good and I can't find a recipe anywhere. I love
your newsletter.
Thanks Marilyn from Pa.
My son is claiming his "new all-time favorite" pie is the
Billionaire Pie. Anyone have a TNT recipe?
Karen in TX
This is for Nancy in TN
Glad you enjoy the Fiesta Beans and - yes - they are a great side
dish when your family is having a Mexican dinner.
Susana in Louisiana
For Cindi in Nebraska,
ingredients in the blizzard are: pecans, caramel fudge topping, and the
chocolate dip they use on the cones. I have seen in the grocery stores
a chocolate "shell" so you may want to try that. Hope this helps.
lindah
Hello everyone, again I have to ask a question. I have been asked to
make a pork tenderloin stuffing that is gluten free. Are there any
such dressings available, or should I make bread and then make the
dressing from the bread? Anyway, I am looking for a good recipe for
gluten-free bread. Thanks so much, Barb S. from Cle Elum, Wa.
Hello Nancy, fur babies and fellow "Nancy-Landers".
I bake cakes for a hobby and a little extra pocket money. To keep my cakes
from sticking, I use to use a product called pan grease. It has the flour
and shortening mixed together. And you use a pastry brush( or clean paint
brush) to apply to the inside of the pan. I have never had one to stick
with pan grease. It is really good to use on any type of pan.
Pan Grease
1 cup of shortening
1 cup of flour
3/4 cup of vegetable oil
Mix well with electric mixer and store in an airtight container. Does not
need to be refrigerated. Apply to inside of pans with a clean pastry
brush.
Lisa in Ms.
This is for Gerry in MD who in the Sept 4,
2007 newsletter had a question about the ice cream recipe.
The way I read it...."add 2 milks"...means to add the 2 DIFFERENT milks,
whipping OR half&half AND regular milk. It doesn't mean cups. Hope this
helps!
Barb in San Diego
Hi Nancy and everyone
Bette in Indiana was asking about Monkey Bread. This one is made with
canned refrigerated biscuits, but I don't know why you couldn't substitute
frozen bread dough
Monkey Bread
3 tubes refrigerated biscuits, the large ones, cut each biscuit in
quarters
(I use my kitchen shears for this. works great)
Mix 1/2 cup granulated sugar and 1 tsp cinnamon. Roll the biscuit pieces
in this and put in a well buttered bundt pan, adding a sprinkling of
chopped nuts as you go along. You need about a cup of nuts, and I usually
use walnuts. Don't pack the biscuit pieces, , just lay them in lightly.
If you have sugar/cinnamon mixture left over, you can just sprinkle it
over.
Melt a stick of butter. Stir in 1 cup brown sugar and 1 tsp cinnamon and
pour over biscuits in pan.
Bake at 350 for 30 to 40 minutes or until well browned. don't underbake.
Turn the pan over onto a serving plate and let stand for about ten minutes
. Remove the pan and serve.
If you leave the bread in the pan, and wrap in foil, it travels pretty
well and you can reheat it even over a campfire. One of our family
favorites for camping as well as at home
Lois WA
Nancy, in response to your Ditto 'tale' about the kettle bbq drum,
I was sooooooo glad to hear such a familiar term as 'wash rags'. You sure
you are not from West Tennessee? (big smile)
Betty Ann
Comment
When I grew up I traveled and moved around a lot. I have been through
Tennessee many times but have never lived there.
I moved the BBQ grill outside. Ditto has been looking for it everywhere.
On several different occasions he has bellowed out loud meows because it
isn't there any more. This morning I moved his favorite bed (made by
Margaret in this group). He is currently snoozing away in his bed. Both
Siggy and Ditto have their own beds (made by Margaret). They drag
them all over the house to where they want to sleep for the day (or
night.) Siggy has his in front of the door watching the rain come down.
This afternoon we have had over 7 inches of rain. Siggy loves to
watch the rain come down and the cars drive by splashing water as they try
and drive through the water.
Nancy Rogers
I can commiserate with Dawn in NE about her sinus problems. We
live in one of the worst sinus valleys here in SW Ohio. When I get a cold
the first thing I want is my teapot. But for soup, while I go with any
brothy canned soup my sure fire remedy is from my Chinese take-out. Hot
and Sour soup is a sure cure-all for me. That peppery soup clears out the
sinuses and soothes the throat. My take-out recipe includes Tofu, protein
baby! While I love my take-out I'd love to have a TNT Easy recipe to make
at home. Then I could have my soup without being tempted by the sweet and
sour chicken or the egg rolls.
Linda Boyles, Fairborn Ohio
Dear Nancy,
Thanks for the information about the lemon pie. It makes sense not
to use the milk in the mix.
Next Tuesday I am having lung surgery in Indianapolis for a nodule on the
right lung. So hope you all will say a little prayer for me.
Dee in W. Lafayette
*This may be a repeat recipe. I could not
remember if it had been posted before.
** Paid adverstisement.
