**The Better Baker™ Gourmet Bowl Maker comes in both 3 inch and 5 inch edible bowl baking sizes.

The Better Baker™ Gourmet Bowl Maker has a non-stick cooking surface making for easy clean up and ensuring your edible bowls are perfect for every occasion.

**Weepless Meringue
1 tbsp cornstarch
2 tsp cold water
½ cup boiling water
3 egg whites
dash salt
6 tbsp sugar
Mix together cornstarch and cold water. Add to ½ cup boiling water. Cook over low heat until it thickens. Set aside to cool. Beat egg whites, dash of salt and sugar until stiff. Beat cooled cornstarch mixture into beaten egg white mixture. Put on pie, making sure it covers the edges well. Bake at 350º for 20 minutes or until golden brown.

I made Watkins Lemon Pie from their dessert mix, and put this meringue on it. YUMMY!!! And--no tears on the pie! Dessert mixes are on sale for the month of September.

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

Last week for Ultra Rich Hand Cream and Watkins Dessert Mixes to be on sale. On my website scroll to page middle to see friendship piece and how to receive a greeting from the Whitehouse.

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Recent Recalls (Sept 2007)
Back to Basics Products Recalls Iced Tea Makers Due to Fire Hazard

Keystone Manufacturing Co. and QVC Recall Convection Ovens with Rotisserie Due to Fire and Electrical Shock Hazards

I tried the free version of CardFountain greetings and am thinking about upgrading it to the premium version. I want a cards I can send out ahead of time and not worry the day I am suppose to send it. Does this company have that option?
Sue

Comment
Yes it does. For more information see below.

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.

Ecards- for more information.

Hi Nancy! How are you today? You looked wonderful in your picture. So glad to see you, my old friend. Well, today I tried Tona's Lemon Snowballs. When making that lemon zest, it smelled so wonderful. Then after mixing the dough, I just had to try it. Nancy, I'm not a believer in eating cookie dough, but you know, this was SO GOOD! I was even glad I was by myself so I could lick both beaters! Tona from Bama said I'd get 48 cookies. But, you know, I only got 45! Can you figure????

My cooking mishaps are never funny, but I like to tell on my daughter when she was in her first year of 4H cooking. She was to make a cherry cobbler. She told me she was to make it all by herself with no one else in the kitchen. She had spent a lot of time helping me with various jobs in the kitchen and I felt confident she knew how to run the mixer and set the oven. She served the cherry cobbler at our evening meal. It's texture was a little different, but everyone complimented her. Finally, I questioned what the granulars were and her replied was "I couldn't find the cornstarch, so I used cornmeal!
VS

Twice this week I made the Tuscany Tomato Basil Bread in my breadmaker.  It made great sandwich bread.  I first tried BLT (Bacon, Lettuce and Tomato) sandwiches and thought nothing could taste better.  Today I made chicken salad sandwiches and used the Tomato Basil Bread again and and in my opinion it was even better than than the BLT.  In the past the Raisin Bread was my favorite.  Now I am adding to my list of favorite bread in the breadmaker the Tuscany Tomato Bread. For me there is not a better smell than fresh bread baking in the kitchen. This next week I plan to try some of the sugarfree breadmaker mixes.
Nancy Rogers

Trish in Florida asked about diet chocolate soda. Waist Watchers makes a very good chocolate fudge  diet soda. That is Waist Watchers, not Weight Watchers.  Anne

For those looking for the 2 ingredient fudge, also known as the fudge made with cake frosting and chocolate, vanilla, butterscotch or another variety of chips go to nancys-kitchen click on the link for 2 ingredient fudge. Nancy has compiled all the recipes, suggestions, tips and feedback from the readers. As always Nancy does an outstanding job and makes things so easy for all of us.
http://www.nancys-kitchen.com/fudge-recipe-variations.htm
Robbie Bowling Green, IN

I made the "Hot Dog Bun Pudding " last night. Only problem was, I could not not find the paper I wrote the recipe on! So...being lazy to go back online, I tried to remember it! Uh Oh! I put the 6 buns. Poured the melted butter. Then, remembering to the best of my ability, mixed 2 cups milk, 4 lg eggs, 1/2 tsp vanilla and 1/2 tsp cinnamon. After it was done...oops..I remembered the sugar! I sprinkled about 1 cup of sugar over it and served it to my daughter with maple syrup. It was delicious! Tasted just like baked French toast! Sometimes there are happy accidents! Happy cooking to all!
Jeri K. from Glen Cove L.I.

To Jennifer L. requesting in the Sept. 21st Newsletter for a recipe from the Mormon Cookbook. I have a cookbook called A Century of Mormon Cookery which has a recipe that has the ingredients you listed. I hope this is the recipe you are looking for.

Cherokee Casserole

Meat sauce
2 pounds Ground Beef
2 medium chopped onions
1 large chopped bell pepper
2 cans of tomato soup
1/3 can of water
1 Tbsp salt
1 1/2 Tsp pepper
2 1/2 Tbsp chili powder
12 oz. can of corn
Simmer above ingredients for 15 minutes. Meanwhile cook 2-5oz pkgs of Fine noodles...drain and remove from heat.

Add 10 3/4 can of Cream of Mushroom soup and 3oz can of mushrooms.

Have ready to use 1/2 C slivered almonds.

1-1/2 C of shredded cheese.

Arrange in large casserole dish in layers.
Noodles
Meat sauce
Almonds
Cheese

Then spread over last layer 8oz carton of sour cream. Top with more cheese Bake at 350 degrees for 20 minutes. Yields 12-14 servings.
Smiles from Idaho, Onalee

There have been several requests for substitutes for using wine in cooking. I found these good hints in our newspaper.

Instead of using dry white wine in poultry dishes, use 3 parts white grape juice and 1 part white wine vinegar.

For beef and game dishes, used 3 parts red grape juice blended with 1 part balsamic vinegar to mimic a full-bodied red wine.
from Dorothy in WA

Gold Rush Brunch
2 packages shredded hash browns
2 tablespoons onion minced
2 tablespoons minced parsley
1 pound ham or Canadian bacon
8 hard boiled eggs, sliced
1 1/2 pounds cheddar cheese, shredded
1/4 cup melted butter
1/4 teaspoon salt
1 cup sour cream
1/4 cup flour
1 3/4 cups milk

Cook and prepare hash browns with onion and parsley. Put into a greased 9x13 inch baking pan. Top with ham, eggs and cheese. Heat and dissolve in saucepan the
butter, salt, sour cream, flour and milk (pepper to taste). Pour over casserole.
Bake at 400 for 30-40 minutes. Can make ahead and refrigerate.
Source: Amish Country Cookbook Vol III
Tona in Bama

Linda NM sends in recipes for me to use as there is room.  Here are some of her TNT homemade salad dressing recipes.

Blue Cheese Salad Dressing
1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice

Mix all ingredients and chill.

Old Fashioned French Dressing
1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.

Tomato Soup French Dressing
1/2 c. condensed tomato soup
1/3 c. white vinegar
3/4 c. oil
1 sm. clove garlic
1/2 sm. onion
1/2 c. sugar
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/2 tsp. paprika

Put all ingredients into blender and chop for one minute. Then blend until well mixed. Pour into Mason jar and keep refrigerated.

Thousand Island Dressing
1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish

Stir together ingredients and this will make two cups.

There have been so many queries about how to place the buns in the pan for the Hot Dog Bun Custard, I thought I would respond.

There are two ways to do this with two very different results.

If you place the buns in a 9 x 13 pan, crust side up, WHOLE, and then pour the butter and custard mixture over them ~ the buns will soak up some of the custard mixture on the bottom, leaving the top part of the bun rather crusty and there will be a custard mixture surrounding the buns. Each serving
would consist of part of the bun along with the custard mixture.

If you split the buns and lay flat, you will have a very soft custard-like mixture.

We prefer the first method. Either way it's good!
Donna in Southern CA

Nancy, I loved the pictures. So glad you had a Happy Birthday and a special luncheon. It is so good to put a face with all of the work you (and your babies) do. Great and thanks for sharing.
Susan in New Braunfels.

Comment
I don't like getting my picture taken so it rare that I post pictures of myself.
Nancy Rogers

Thanks to Merry in Mn. for the Chuckwagon Sandwich recipe. It sounds delicious and I will make it for my husband soon. It sounds so good that I might even try it too. lol. Thanks so much for going to the trouble to get the ingredients for me.

Nancy, you are beautiful! So are your helpers Siggy and Ditto. I hope you had a great birthday. We can't thank you enough for all you do!
Earlene in NC

Maple Pecan Thumbprints

Cookie:
1 cup butter, softened
2/3 cup sugar
1 tbsp vanilla
2 1/4 cups flour
1/4 tsp salt
1 egg white, slightly beaten
1 1/4 cups finely chopped pecans

Frosting:
1 1/2 cups powdered sugar
3 tbsp butter, softened
2 tbsp half-and-half, or milk
3/4 tsp maple extract

Heat oven to 375. Grease cookie sheets. Combine 1 cup butter, sugar, and vanilla in a large bowl. Beat at medium speed until creamy. Reduce speed to low. Add the flour and salt. Beat until well mixed and mixture forms dough. Shape rounded teaspoonfuls of dough into 1 inch balls. Dip each ball in the beaten egg white. Roll in the pecans. Place one inch apart onto prepared cookie sheets. Make indentation in the center of each cookie with thumb or back of a teaspoon. Bake for 11 to 13 minutes or until very light brown and set. Cool completely. Combine powdered sugar, 3 tablespoons butter, half-and-half or milk, and maple extract in a small bowl. Beat at low speed until smooth. Fill the center of each cookie with 1/2 tsp of frosting. Yield: about 4 1/2 dozen
Tona in Bama

Strawberry & Watermelon Slush
2 cups watermelon, seeded and cubed
1 pint fresh strawberries, halved
1/3 cup sugar
1/3 cup lemon juice
2 cups ice cubes

Combine watermelon, strawberries, sugar and lemon juice in blender and process until smooth. Gradually add ice cubes until mixture becomes slushy. Garnish with fresh strawberries if you like.
This serves about 5-6 drinks. Very refreshing.
Lisa-Union Bridge, MD

Sweet Onion Muffins
1-1/2 cups all purpose flour
1/2 cup sugar
1-1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup Vidalia onion, chopped very fine
1/2 cup melted butter
1-1/2 cup walnuts, chopped

Combine flour, sugar, baking powder and salt and set aside. In a separate bowl beat together eggs, onion and butter and mix well. Combine both mixtures and stir just until moistened. Fold in walnuts. Grease on line a 12 muffin pan and spoon batter about 3/4 full. Bake in preheated 400º oven 10-12 minutes. Cool 5 minutes in pan.
Lisa-Union Bridge, MD

Cappuccino Muffins
2 cups all purpose flour
3/4 cup sugar
2-1/2 tsp baking powder
2-1/2 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 Tbsp instant coffee granules
1/2 cup melted butter
1 egg
1 tsp vanilla extract
3/4 cup mini semi-sweet chocolate chips

Combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl combine the milk and coffee granules, blend until dissolved. Add butter, egg and vanilla extract and mix well. Combine both of the mixtures. Blend together just until moistened. Fold in the chocolate chips. Spoon into greased or paper lined 12 cup muffin pan and fill each one 2/3 full. Bake in preheated 375º oven 15-20 minutes. Cool in pan on wire rack 5-10 minutes.

Serve with Expresso Spread below

Expresso Spread
1 (4 oz) package of cream cheese, cubed
1 T sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup mini semi-sweet chocolate chips

In your blender combine cream cheese, sugar, coffee granules, vanilla extract and the chocolate chips. Blend well. Cover and refrigerate until ready to spread on muffins.

So yummy! Lisa-Union Bridge, MD

Hi Nancy and all Nancylanders,
It is such a beautiful day here in Wisconsin. I sure am glad so many people wanted to try the Hot Dog Bun Pudding/Custard recipe. This is for gramaj -use 6 whole buns separated into halves. Even if they don't all fit sqeeze them in. The recipe didn't say what size pan to use so I just used a 9x13 pan and it worked fine. I didn't send in the recipe but am sure grateful to whoever did.
Dianne in Wisconsin

I made barbeque sauce today using Brenda's Sloppy Joes recipe from the Sept archives to make barbeque chicken sandwiches. Her recipes was a little different from the one I usually make and I liked it very much. I wouldn't change a thing. Needless to say, you would leave out the beef, celery and onions and simmer the remaining ingredients before adding leftover chicken and heat through. Here's Brenda's recipe.
Bobbie/IL

Sloppy Joes
1 lb. ground beef
2 stalks celery, chopped
1 small onion, chopped
1 (8 oz) can tomato sauce
¼ cup Ketchup ( I always use Brooks Tangy Catsup)
¼ cup barbecue sauce ( your favorite )
1 Tbsp firmly packed brown sugar
1 tsp Watkins dry mustard
salt
dash of Watkins Pepper
1 Tbsp Worcestershire sauce
1 Tbsp vinegar

Brown the ground beef, celery and onion, and drain the fat. Stir in remaining ingredients, simmer covered 15-20 minutes, stirring occasionally. If mixture seems too loose, leave cover off and let moisture evaporate. Cook until it's the consistency you like for serving on toasted buns.

POPPY SEED POUND CAKE WITH CREAM CHEESE FROSTING
(My grandmother's recipe)

4 eggs, separated
1 c. (2 sticks) butter
1 1/2 c. sugar
1 c. sour cream
1 can Solo poppy seed filling
2 c. sifted cake flour
1 tsp. baking soda
1 tbsp. vanilla
About 2 1/2 c. powdered sugar
1/2 stick butter, room temperature
1/4 to 1/2 c. milk
1 tbsp. vanilla
4 oz. cream cheese, room temperature

If you don't have cake flour, use 1 3/4 cups regular flour.

Preheat oven to 350 and grease and flour tube pan. Have eggs, butter (1 cup), and sour cream at room temperature. Beat egg whites until almost stiff and gradually beat in 1/2 cup of the sugar. Continue beating until stiff peaks form and set aside. Cream butter and remaining sugar until smooth. Beat in can of poppy seed filling,
vanilla, and baking soda.

Beat in sour cream and then alternate and mix in one egg yolk and a little of flour until all egg yolks and flour are used. Now fold in the egg white mixture until completely blended. Spoon cake batter into prepared tube pan and bake at 350 for 50 to 55 minutes. Let cool and loosen around sides and remove to cool completely.

For Cream Cheese Frosting: Beat together butter, cream cheese, and vanilla; then add slowly powdered sugar and milk to produce thick icing that is nice and smooth. Frost cake and refrigerate.
Tona in Bama

Nancy, I had minute and I figured out by months how old I am and what a surprise I had when I figured it out. To me when you say you are so many years old that doesn't seem that old to me but when you say so many months to me it seems so old. Of course, we all don't feel as old as we are because we are so active but some of us are. I know when I was a child, just a year or so ago, I thought that you were ancient if people were 70 years old like myself. Boy has that thinking changed over the years. To kid my older grandchildren sometimes I will say we didn't have inside plumbing or electricity. They look at me and oh, yes you did Gammy. Then I say yes we were so luck to have it. I do know some places in the USA didn't have electricity when I was born. In the summer cottage we had in Michigan we finally got electricity but kept the oil lights up just in case the electricity went out. Sometimes it did for no reason what so every and other times it went out because of a storm. Then over the year they got that problem fixed and we had no problem. Nancy I am so sorry I just went on and on about this. I am so sorry.

Everyone have a great day. Nancy and associates take care and stay safe.
Susie Indy

Hello Everyone Out There In Nancy Land,
I am hoping you might be able to help me. My family is very large, and instead of celebrating each birthday individually, we have a party once a month and honor everyone that has a birthday in that month. This is my time to have it at my house.

The menu is not a problem and that is all taken care of, but what I do need some help with is a couple of games we can play before dinner. The ages are between 4 and 85 (only 5 are chronically challenged). LOL. Any suggestions you can offer will be greatly appreciated. Thanks in advance for your help and time.
Scooch in Florida

Thanks to Sharon for the crab ragoon recipe. I have been looking for a while for it. Also, Nancy you look almost like I thought you would look. You sure do a good job with the newsletter and a big thanks again.
Madelyn of Arkansas

A great BIG Hello to Chelsea#42 (Tona's daughter). It's wonderful to see/hear about young people so interested in cooking! I'm already planning on doing your banana sticks with my grad-daughters.

A question about the sourdough starters- does anyone have the San Francisco Style starter recipe?? I've seen a couple of websites that sell the starter but that's my last option if I can't find a TNT one. Also,how long is a starter good for??? The last one I made I had to throw out as it got really yucky. Do you need special containers to keep it in> Can it be refrigerated? Lots of questions and I know you all have the answers!!

Nancy - so glad you posted your picture and that of your "Assistants"! It makes it so much more personal to put a face with the name. Like we're sitting and talking with a cup of coffee!! Bless you for all your loving hardwork!!
Sue in Fl

I think the black diamonds with questions marks are coming up when the person inputting the recipe used control+alt for fractions or degree signs.
Karen in TX

More sourdough starter...
Nineteen years ago my FL neighbor gave me what she called "sourdough starter" and I've been making it regularly ever since. My husband loves it for morning toast and everyone I have shared it with raves about it.

This is not a sour starter. In fact, my internet penpal calls it "sweetbread." (I gave it to her when me met face-to-face several years ago.) The starter is fed with sugar and instant potato flakes and makes a sweet, chewy loaf that is fantastic toasted for breakfast and makes wonderful sandwiches.

I would love to share the starter and recipe with any interested Nancylanders if someone can figure out a way to mail it. It would only take a Tablespoon of starter to build into a healthy, functioning starter that will last for many years. I'd be happy to do it for just the cost of the mailing container and stamps to mail it. Then you could share it with friends and think how many people could enjoy it. :-)
Leah

Robbie in Bowling Green in her chocolate chip fudge mentions adding rest of salt(1/4 tsp) but does not have salt in recipe. How much is to be in the recipe?
M

I love reading all of the recipes and comments in the newsletter. I have a question that hopefully someone can answer for me. I have a recipe for tarter sauce that contains capers. I bought a jar of them but really don't know what they are. Does anybody out there know what a caper really is? I was afraid to taste one fearing that it might be hot or something.
Thanks, Marilyn in Ohio

Dear Nancy, I made the Tender Bake Liver and Onions in a crockpot last night and it was the best liver recipe ever!! Marilyn of Ohio sent it in. The recipe says to cook 2 to 3 hours. I did one hour on high and two hours on low. Thank you Marilyn.
Dee in W. Lafayette

In the Friday, Sept.21st. newsletter,
Trish in Fl. asked about where to buy Chocolate Diet soda. I buy Canfield Diet Chocolate soda in Publix. It cost $1.99 for a six pack, which is a good deal. You can drink it as is, add a little milk to it, or add any flavor ice cream for a super chocolate ice cream soda. It really is delicious!!
Lois/Fl.

To Donna Southern California - re Cherry Yogurt Muffins - I do believe September 7th Being diabetic I had to exchange the sugar for Splenda - I bake for some gentleman at the Elgin County Railway Museum where we volunteer and they thoroughly enjoyed them - most of them are diabetic also!
Thank you so much! Joanne
South Western Ontario Canada

This is for Vicki who wanted the Delaney Sisters Pound cake recipe in the Sept.21st newsletter.

1 cup butter
1/2 cup shortening crisco
2 1/2 cups sugar
3 cups cake flour
1 cup plain flour
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon mace
2/3 cup milk
1 Tablespoon vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
6 eggs
1/4 cup vegetable oil

Make sure all ingredients are room temperature. Put all ingredients in a mixing bowl except the eggs and oil. Beat by hand or low speed on a mixer for 5 minutes.
Next, beating at medium speed add the eggs one at a time. Then add oil and beat for 5 more minutes. Pour into a greased pan and bake at 325 degrees for 40 minutes then turn up the heat to 350 degrees and bake about 20 minutes more or until the top springs back when you touch it
Hope this is what you wanted, Lynda in Ms.

I am looking for a crushed pineapple sour cream pie recipe. Thank you.
Cindy in Kansas City, MO

JALAPENO CREAM CHEESE POPPERS
wonton skins (found in produce section of grocer)
fresh jalapenos or a jar of jalapeno slices
8 oz. of cream cheese

Lay wonton skins on a clean, dry surface so that each skin is in the shape of a diamond. (They come in a square shape, so just turn them.) At the bottom corner of each skin place a square of cream cheese.

If you have fresh jalapenos, slice them in rings and clean seeds. I encourage to use the jar of jalapeno slices. If you are using the jar of jalapeno slices just drain the juice from the jar.

Place 2-3 slices on each square of cream cheese.

Fold the wontons starting at the bottom corner...fold bottom corner up, then fold in each side (sort of like an envelope), then fold the top corner down. If the wontons aren't sticking very well, wet your finger-tip and run it along the edge and it will then stick. Once you've completed your desired amount, deep fry until golden brown.
Tona in Bama

Marge in Ohio

Coleslaw Inspired by Bob Evans
1/2 cup mayonnaise
1/4 cup milk
1-tablespoon sugar
1-teaspoon vinegar
Dash of Tabasco
Salt and pepper to taste
2 cups finely minced cabbage
1 raw carrot blender minced fine
1 or 2 large dark green kale leaves minced to size of confetti

With wire whisk mix together 1/2 cup mayonnaise, 1/4 cup milk,
1-tablespoon sugar, 1-teaspoon vinegar, dash of Tabasco, salt and pepper to taste. Set aside. Combine 2 cups finely minced cabbage and 1 raw carrot blender minced fine (see below) plus 1 or 2 large dark green kale leaves minced to size of confetti. Refrigerate tightly covered several hours or over night before serving to 6.

Do not freeze.

Blender Mince Cabbage
Fill blender container half full of cold water and drop in enough 1 inch or 2 inch chunks of cabbage or pieces or other raw vegetables that water is displaced to within 2 inches of rim of container. Cap tightly. Use on/off briefly till mixture "swims" without being pureed. Drain well and use accordingly.
lindah Texas

Dear Kara in NY,
Thank you for taking your time to answer my request. I can't wait to visit the sites you suggested. Your idea about using a zip lock bag is very interesting. Never thought of that. I am going to try it, but with my luck I will have kitchen walls dripping with sour dough starter. LOL. I have been careful to use only wooden spoons to stir. My starter never separates and tries to get dried out. I will continue my quest until I get it right. Thanks again for your suggestions and your valuable time.
Scooch in Florida

Hi Nancy - Happy Belated Birthday - loved the pictures of you and your furry kids! I have a request for my fellow Nancylanders. I purchased the smaller Better Baker Bowls and now cannot figure out how/what to do with them. Does anyone have some T&T recipes I could have or point me in the right direction?
Thanks very much, Ginny in Titusville PA

Comment
The site that sells them, Cookschoice has started sending out a weekly newsletter just for that purpose. You might want to sign up for it.
http://cookschoice.com/recipes/register.php
Nancy Rogers

HI ALL :)
Sunday is the first day of Fall!!!!!!
So, I wanted to send in one of my favorites....
Sure comes in handy this time of year :)
GINA in Peru, Indiana

Make-Ahead Apple Pie Filling
18 cups peeled apple slices
3 tablespoons lemon juice
4-1/2 cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar, cornstarch. cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2-inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5 1/2 qts. (enough for about five 9-inch pies).

I believe in one of your newsletters I saw the tip to add something along with Splenda to you own recipes for great cookies, pies, etc. but cannot find it I believe it was baking soda or baking powder. Anyone remember?
thanks, Barb W

Simple Orange Nut Bread
3/4 cup sugar
1 egg, beaten
1 1/4 cup orange juice
3 cups biscuit mix
1 cup chopped nuts

Beat together sugar, eggs, orange juice, and biscuit mix. Stir in nuts. Pour into greased loaf pan. Bake at 350 for 1 hour.

**NOTE - Top of my bread always splits for some reason.
Tona in Bama

This message is for Marge, Bill T (of Phoenix and Sedona) mother I have tried to send a message to Bill but it keeps being returned. Does he have another address where I can send him a message.
Nancy Rogers

Nancy last week we had cooler days. I guess with that happening I am thinking of Soups, Chowders and pastas. I saw the first one in our local paper and tried it. It sounded good but a little costly.

Nantucket Bay Scallop & Bacon Chowder
8 ozs. bacon, coarsely chopped
2 large leeks, thinly sliced whites and pale green parts also
3 garlic cloves, chopped, I used 1 large and 1 small cloves
1 tablespoon fresh thyme, chopped
1½ cups fresh corn kernels, can use frozen
1½ lbs. russet potatoes, peeled and cut into ½" dice
3 cups calm juice, bottle is OK
1 cup heavy cream, scalded, I used half and half
1 lb. bay scallops

Cook bacon in a large, heavy pot over medium high heat until crisp and brown. Add leeks, garlic and thyme; sauté until leeks soften. Add corn and sauté about 2 to 3 minutes. Add potatoes and clam juice, adding water if needed to cover potatoes; bring to a boil. Reduce heat; simmer until potatoes are tender. (If broth hasn't thickened lightly, mash a few of the potatoes against the side of the pot.) Add scallops and half & half and simmer until scallops are opaque in center, do not overcook or scallops will be tough. Season to taste with salt and pepper, and ladle into bowls. Garnish with fresh chopped parsley. Serve about 4 to 6.

Didn't have all my regular ingredients for the next recipe so this is what I came up with.

Pasta Tomato Sauce
1, 16 oz., pkg. bow tie pasta
2 cups frozen green peas
1, 10 oz., can sun dried tomato pesto
¼ cup half & half
2 cups cooked chicken pieces

Cook pasta in a large pot of lightly salted boiling water as package directs, adding peas to pasta water 3 minutes before pasta is done. Remove and reserve 1/3 cup pasta water; drain pasta and peas and return to pot. Meanwhile put remaining ingredients and reserved pasta water in a large nonstick skillet. Bring to a boil, reduce heat and simmer until heated through.
Pour over pasta and peas; toss to mix and coat. Serves 6.

This recipe I didn't have the fresh parsley and didn't have a fresh lemon.

Clams and Linguine
1, 12 oz., pkg. linguine
½ cup dry white wine, can substitute chicken broth
½ medium onion, chopped
2 large cloves garlic, chopped
2, 6½ oz., cans clams, chopped, drained, juice reserves
1 cup chicken broth
2 tablespoons dried parsley rubbed to brake up to release flavor
¼ cup lemon juice from bottle
salt and pepper to taste

Cook pasta as package directs. While pasta cooks, put wine (or broth), onion and garlic in a large saucepan over medium heat and bring to a simmer. Cover and cook 5 minutes or until onion is soft. Add reserved clam juice and chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heating thoroughly. Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and cook. Serves about 5.

Eveyone have a great day. Nancy and 4 legged associates take care and stay safe. Nancy I have and a long with many other people I am praying for your brother, his family and you.
Susie Indy

Pecan Pie Surprise Bars

Cake:
1  (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg

Filling:
1/2 cup firmly packed brown sugar
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan. Reserve 2/3 cup of the cake mix for filling. In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well-blended.  Press in bottom of greased pan. Bake 15 to 20 minutes or until light golden brown.

In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. Beat 1 minute at medium speed or until well-blended. Pour filling mixture over warm base; sprinkle with pecans. Bake an additional 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator.  Makes 36 bars.
Tona in Bama

Nancy,
You're looking good, I would never have guessed your age! You staff is to cute too. Just out of curiosity, what is your belief? I am always so encouraged by your "Thought for the Day" quotes and would like to know what you believe.
Thanks, Patty

Comment
I belong and attend Baptist church.
Nancy Rogers

This is for Lara in WV who requested a specific type of Spaghetti using a packet of dry Lipton Soup Mix. My aunt made a spaghetti this way. She said that you could use either the Lipton Soup Mix OR a 1.5 oz. a 1/5 oz. envelope of dry Taco Seasoning. My family actually preferred the Taco Seasoning recipe. But this other might be what you are looking for. Here's the recipe.

One Pot Spaghetti
1 lb. lean ground beef
1 small diced onion
1 (15.oz) can tomato sauce
2-1/2 cans of water-*use tomato sauce cans
1 pkg. EITHER dry Lipton Onion Soup Mix (your choice of flavor for soup mix) OR 1 envelope of Taco Seasoning

8 oz. uncooked spaghetti
Parmesan Cheese, shredded

Cook beef in large skillet with diced onions until no longer pink. Drain. Mix in tomato sauce, water and your choice of dry mix. Bring to a full boil. Add spaghetti. Bring back to a boil. Cover and simmer 20-25 minutes until spaghetti is done. Serve topped with Parmesan Cheese if desired.
Pam in Ohio

Happy Birthday to you. I enjoyed seeing the picture of you. Your recipe newsletter is great. I can't wait to receive it everyday.
Carol J in Ne.

For Barb in Michigan, I still haven't remembered to look up the icing recipe for the Peanut Butter Sheet Cake. It is a mad house when I get home in the afternoons (I have to come to work to keep my sanity). I did ask one of my co-workers and she thought it was either 1/3 or ½ cup of milk. She has a great peanut butter icing recipe that I am posting below. I have had it and it is great.

PEANUT BUTTER ICING (Glennis Black)
Very Good!

2 cups sugar
1 stick butter
5 ½ oz Pet milk
3 T peanut butter
1 t vanilla

Cook first 3 ingredients to soft ball stage. Remove from heat add peanut butter and vanilla. Mix well. Pour over hot cake.
Tona in Bama

Toma in Bama sent in a recipe for the cold pasta salad, what is spice island salad seasoning?

Does anyone have a good recipe for pumpkin cookies with the cream cheese frosting, I think that is the frosting you use. And for nancy, I've been off the computer for awhile , so Happy Belated Birthday and I hope that you have many, many more.
Sally in PA

It is nice to see Chelsea, Tona's daughter sending in recipes. Starting young is the way to go Chelsea. I will be looking forward to seeing further recipes.
Betty T. Ga.

Dear Nancy, did I ever breathe a sigh of relief this morning when I checked my email and there was a Newsletter. I must admit that I was getting worried about you. I had checked my spam folder to make sure my Newsletters were going into it for some unknown reason. I kept telling myself that you were taking some well deserved time off for your birthday (so happy that you had a good one). But I must admit, I was still worried. In the past you have sent out an email telling us there would be no Newsletter on those occasions. Anyway, I am so relieved that all is as well as can be with you. My day will be much better now that I know all is OK! Have a great weekend.
Sara in FL

Comment
I didn't even turn on the computer on my birthday (Wednesday) and went out to eat with a friend on Thursday evening.
Nancy Rogers

Perhaps this is the recipe for Pound Cake for which Vickie is searching:

I'm sure we're all familiar with Sadie and Bessie Delany the sisters from "Having Our Say". Well, Sadie was a home economics teacher and supposedly a great cook. In one of their books, she shared recipes that were given to her by her mother one of which is this pound cake recipe I found interesting because it uses butter, shortening, vegetable oil, and mace. I've never cooked anything using mace but I do have some in a spray hanging from my keychain. . I'm going to try this maybe this weekend. The instructions are in her own words.

Sadie's Pound Cake
1 c butter
1/2 c shortening
2.5 c sugar
4 c flour (3c cake flour, 1c all-purpose)
1 tsp salt
1/2 tsp baking powder
1 tsp mace
2/3 c milk
1 Tbsp vanilla
1 tsp lemon extract
1 tsp almond extract
6 eggs
1/4 c veg oil

An hour or so ahead of time, take all of the ingredients out of the icebox so that they are room tem when you start. Put all of them in a mixing bowl except the eggs and oil. Beat by hand, or low speed on a mixer, for 5 min. Next, beating at med speed, add the eggs one at a time. Then add the oil and beat for 5 more min. Pour into a *greased pan and bake at 325 deg for 40 min. Then turn up the beat to 350 deg and bake about 20 min more or until the top springs back when you touch it.
*She didn't specify what type or size pan to use, but I'm thinking a 16 cup tube pan would be about right. I don't think it would fit into a 12 cup Bundt pan. Do you?

For Dawn - Cape Cod, MA: Yes, dryer sheets do work against mice; I don't think it matters which brand, I just buy whatever is cheapest. There is a house next door to me that's been vacant for some time and I think it's "inhabitants" are beginning to migrate to my house. I put out sheets and saw no more mice after about 2 days. As to why it works, I don't know, but I do know that the sheets release fumes in the dryer that are toxic (I NEVER use them for my clothes). Perhaps the mice sense this. Another warning: don't use poison of any kind. My son and daughter-in-law and my mother both put out poison to kill them and the mouse crawled in between the walls to die. The stench was horrible and lasted for weeks! Try the sheets for the mice - I think you'll be pleasantly surprised. For your clothes, use liquid fabric softener.
Doris in Oklahoma City

Nancy - You are beautiful and the fur babies are wonderful. Thank you for the posting. Looks like you had a great B-day ! Thank you for keeping us update on you, your family and the fur babies.
Ellen B, San Antonio, TX

Nancy, what a nice picture of you, and your kitties are sooo cute, thanks so much for posting your picture, now we have a face behind our wonderful cooking news letter
hugsssss, lindah Texas

I have a question about baking layer cakes. Mine always rise in the middle. As a result I always have to cut the tops off before icing. On TV cooking shows they always show the cakes coming out nice a flat. Does anyone have any tips on how this is accomplished? Thank you in advance for your help.
Marianne from Edmonton

Nancy loved the pictures that you posted of your assistants and you must love the help that they give you. I am so glad that you took time off for your birthday and I do hope that it was everything that you wanted. I know that I have not been as active as I have in the past but It has been hard for me to sit with my leg. In the next 2 to 3 week I will be going in for surgery on my hip. I am having a hip replacement done. About 1/4 of my hip is gone and the ball of the top of my leg is not completely in the socket. All a long my primary doctor has said that it was my knee and it was a shock when the surgeon said it was my hip. I feel the best when my feet are up. I have enjoyed all the newsletters the last few months and well continue to read them doing my rehab at home. Toma in Bama the angel food cake and blueberry recipes sound good and easy for my husband to make during my recovery.

Hopefully you great people in this newsletter will send in easy recipes for him to make. If you could keep the fat low and not much sugar. I do plan on having some meals made in advance for him to cook just the Tartar Tot Casserole, the Last Minute Lasagna and Chili. Also we get steaks and steak burgers from a company and also Crab Cakes from the East Coast and they will be handy for him. We also like the High School Meatloaf and I can make a couple and freeze them and that will be a good lunch also. We also have brats in the freeze and they are good on the grill outside with grilled peppers and onions. We enjoy some soups and he can makes these and put in the crock pot and cook all day. He has to be home with me so if I need help someone is here with me. That make me feel like an old person which I don't consider myself that. I am just a work in progress and I always will be that way.

Quick up on the twin that are 16 months old and they are walking, talking and in fact one of them was sitting in his crib last weekend and saying the ABC's. He has heard the adults working with the 5 year old on those for school. They weighs 19½ lbs. and the other one weighs 20½ lbs. For people that didn't belong to the newsletter last year one these little monkeys was just under 2 lbs. and just over one was 2 lbs at birth and they were 3 months early. They are just blessing to us all. They will not let you know which one is which. They look so much a like it is hard to tell they a part.

Nancy sorry this was long but I thought that I could update concerning the twins. Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Re:Pest Control
I remember someone saying that a good way to deter mice is to put Bounce dyer sheets around the house? Is this right? Where do I put the sheets exactly? And why does it work. If anyone else has any other tips I would love to hear them. We are starting to get little critters in our as the cooler weather approaches. And my cat, Tiger likes to "play" with them.
Thanks all Dawn - Cape Cod, MA

Yes Dawn, Bounce does work for deterring mice, even the Australian mice don't like them. Earlier this year we have mice every where - because of the big drought we have (and still have)-I was able to purchase Bounce from a USA site in Aussie, and it worked no more mice running around.

I just placed them around behind the fridges, furniture etc where they had been seen. It was well worth the $A20 that I spent to buy them.

Elizabeth, Bendigo, Victoria, Australia.

PS. Thanks for the great photo's in the Sept 21st newsletter. Happy late Birthday greetings from "down under to up over"

There was not enough room to post all the great recipes and messages that were sent.  More will be posted in tomorrow's newsletter.
Nancy Rogers

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

** Paid advertisement.

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

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