My website will be down Sun from 10 AM to 2PM for maintenance. Send
your name and address to me by email for the Watkins October sale flyer.
**Breader Bowl and Onion Blossom Maker Set
New
--- Cookschoice Recipe Site
Recent Newsletters
Sep 4
Sep 5 Sep 7
Sep 8
Sep 9 Sep 10
Sep 11
Sep 12 Sept
12 Sep 14
Sep 15 Sep
16 Sep 17
Sep 18
Sep 21
Sep 22 Sep 23
Sep 24
Sep 25 Sep 26
September Newsletter Recipe Archive
(Alphabetical)
August Newsletter Alphabetical
Recipe Archive
Search
Recent Recalls (Sept 2007)
Nissan Recalling 372,250 Pathfinders and Infinity QX4s
(Sept 26)
Dole Recalls Bagged Salad Over E. Coli Fears (Sept 19)
Simplicity & Graco Cribs Recalled After Infant Deaths (Sept 21)
Back
to Basics Products Recalls Iced Tea Makers Due to Fire Hazard (Sept
13)
Keystone Manufacturing Co. and QVC Recall Convection Ovens with Rotisserie
Due to Fire and Electrical Shock Hazards (Sept 13)
Pictures of staff.
I love soups.
Connie
During the cold winter months soup is great for supper. Soups make
tasty meals for those taking their lunch to school or work. Here are TNT
recipes that are either my mother's recipes or ones I have made to be
quicker to prepare.
Sue
Bean Soup with Ham Hock
1 lb. dried Great Northern beans, rinsed, drained & picked over
2 smoked ham hocks, about 2 lbs. or scraps & pieces from leftover ham
1 lg. onion, chopped
1 clove garlic, minced
1 lg. potato, pared & cubed
2 ribs celery, finely chopped
1 lg. carrot, shredded
2 tbsp. fresh parsley, minced
Pepper
In large soup pot combine beans and 2 1/2 quarts water. Discard any beans
that float to the surface. Bring to a boil, cover. Continue to boil 2
minutes. Remove from heat and allow pot to stand, covered 1 hour. Add ham
hocks, onion, garlic; cover and bring to boil. Reduce heat and simmer 2
hours. Add potatoes, celery, carrot and parsley. Cover and continue
simmering, at least 1 hour or longer. Remove ham hocks, separate meat from
fat and bones. Dice meat and return to soup. Discard fat and bones. Season
to taste with black pepper. Makes 6 hearty servings.
Sue
Potato Soup
1 tbsp. finely chopped onion
1 tbsp. fat (margarine or butter)
1 tbsp. flour
1 tsp. salt
1 c. water
1 c. milk
3/4 c. instant potato flakes
Cook onion in the fat in a pan until tender and lightly browned. Stir in
flour and salt until smooth. Slowly stir in water. Cook and stir over
medium heat until slightly thickened. Remove from heat. Add milk. Stir in
potato granules or flakes until smooth. Heat until hot, but not boiling.
Makes 2 (1 cup) servings.
Sue
Cheesy Potato Soup
1 tbsp. instant minced onion
1/2 tsp. garlic powder
1-1/2 c. milk
1/2 c. bacon bits
2 tsp. instant chicken bouillon
1 1/4 c. mashed potato flakes
1 c. shredded cheddar cheese
Combine first 3 ingredients with 2 1/2 cups water in skillet. Simmer,
covered for 5 minutes. Stir in remaining ingredients in order listed. Cook
over low heat until cheese is melted, stirring constantly. Do not boil.
Sue
Broccoli Cheese Soup
10 1/2 oz. chopped broccoli
1 can Cheddar cheese soup
1 can cream of potato soup
1-1/2 cans milk (soup can)
Cook broccoli according to package directions. Add both cans of soup and
milk. Stir frequently until heated through. Serves 4. Variations: Use
asparagus or spinach (chopped) in place of broccoli. Float seasoned
croutons on top.
Sue
Easy Veggie Soup
16 oz. frozen mixed vegetables
1 oz. envelope onion mix
46 oz. can vegetable/tomato juice
1 lb. hamburger
Combine first 3 ingredients. Bring to a boil. Cook hamburger until brown.
Drain fat off. Stir vegetables into meat and cook slowly 25-30 minutes.
About 2 quarts.
Sue
Sue is great about sending TNT recipes to be included when there is room
in them. Thought this would be a good time to post them. I have several
members (including Tona that send me a bunch TNT recipes at one time so
they can be included as needed. It makes it so easy to include a specific
type of recipe as needed.
Nancy
Cornflake Cookie
Makes about 4 dozen (all dependant on the size of the cookie you shape)
1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3-1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 325. Cream butter, sugars and egg. Add oil. Mix in dry
ingredients. Form dough into walnut sized balls. Place on cookie sheet and
flatten with a fork dipped in water. Bake for 10- 12 minutes. Cool on pan
for a minute or two, then transfer to a rack to cook.
I have also drizzled a little bit of melted milk chocolate on these when
they are done and are cooling on rack.
Enjoy! Dawn - Cape Cod, MA
I just wanted to mention a website that I love.
http://www.thepioneerwomancooks.com/
The cinnamon roll recipe on it is the BEST I’ve ever made and pictures
walk you through every step of it. They even stay soft for an extra day or
2. It makes a HUGE batch though!
Dawn in MN
Kathi in VA.
About sifting flour: When my mother was teaching me how to bake
cakes, etc., she taught me to always sift the flour (with the baking
powder added) 3 times. Also, creaming the shortening and sugar for a good
long time was the rule, then add the eggs, and add the liquid and flour
alternately, beginning and ending with the flour. Using a wooden spoon.
Before electric mixers. As to the flour in particular, the method was to
loosely sift the flour onto a piece of waxed paper, and then measure it,
add the baking powder, etc., and sift it twice more.
I offered to teach both my daughters and my granddaughters how to bake a
cake from scratch. No takers.
from jeanlock, also in VA (McLean)
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.
Re to sift or not to sift flour. I started reading Joanne
Fluke's culinary mystery books a couple of months ago after seeing them
mentioned in this newsletter. Joanne always includes recipes in her books.
Since her main character is a cookie shop lady, her recipes are cookies,
muffins, etc. I noticed that in all her recipes, when she indicates the
amount of flour to be used, she always puts (no need to sift) with the
amount of flour. She doesn't indicate what kind of flour to use but always
includes the parenthetical note re sifting.
Lesleigh in PA
Hi Nancy hope you are having a great day and not working too hard.
For Vicki in the Sept 26 newsletter
the lemon snowball recipe is in the Sept
21/07 newsletter
And for Diana in Il the caramel fudge recipe is in the
Aug 9/07 newsletter.
marg Ontario (Canada)
Betty in MD sent in the date of the Lemon Snowball Recipe.
Good morning from Northern Colorado!
My husband and I just returned from a 2 week trip to Ireland. During the
trip I was able to obtain the brown bread recipe from one of the
owner's of a B & B in Northern Ireland. Now I have just one problem. The
recipe calls for 10 ounces of flour and 1 ounce of melted butter. Can
anyone help me change that into cups and teaspoons? This was far and away
the best brown bread in all of Ireland - so I would really like to try to
duplicate it.
Thanks in advance. Remppmom
New page on this site
How to
Make Aebleskivers
Frozen Pumpkin Cheesecake
1 (11 oz.) pkg. no bake cheesecake mix
1/4 c. margarine or butter, melted
1 qt. butter pecan or vanilla ice cream, softened
3/4 c. milk
3/4 c. canned pumpkin
Combine graham cracker crumbs from cheesecake mix with margarine or
butter. Press into bottom of 9"x13" pan. Spread ice cream over crust. Put
in freeze. Combine cheesecake filling mix and milk. Beat until blended.
Add pumpkin and beat 3 minutes. Spread over ice cream. Freeze 3 to 4
hours. Can be served with chopped nuts.
Sharon
Hello Nancylanders I am hoping someone can answer the following two
questions: What is brick cheese what does it taste like and How do you get
the sour musty smell from towels left too long in the washer.
Many thanks. IG
I am looking for a recipe on how to make your own vanilla extract.
Also wondering if anyone knows how to make Golden Corrals Cajun potato
salad. Thanks in advance.
Sue in Ohio
Thanks to Mary for responding to my inquiry about Henry's in
Charleston(9/26). I would like to have the cheese dip recipe she mentioned
if she could post it. There is a Henry's restaurant still in Charleston on
Market St., but I don't know if it is the same restaurant.
Athena in DE
Question for Brenda in IN. I, too, am interested in trying the Ryan's Bean
Salad. Can you give more info on the beans? Are they canned? dry? Are they
cooked first?
Thanks! Athena in DE
Real COUPONS: Print them from your computer.
This is for Sally in PA (Sept. 25 newsletter)
Sorry about the goof in my recipe. Here is the correct one:
Soft Pumpkin Cookies (Corrected)
2-1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
(Could probably use 1 1/2 tsp. pumpkin pie spice)
1/2 c. butter, softened
1 1/2 c. granulated sugar
1 c. solid pack pumpkin (Libby's)
1 egg
1 tsp. vanilla extract
1 c. chopped fine, walnuts (opt.)
Glaze recipe follows
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon
and nutmeg. Set aside. In large mixing bowl, cream butter and sugar. Add
pumpkin, egg, and vanilla; beat until light and creamy. Add dry
ingredients; mix well. Drop by rounded tablespoons onto greased cookie
sheets (I use Pampered Chef's baking stones, they don't have to be
greased).
Smooth tops of cookies ( used a lightly floured bottom of glass). Bake in
preheated 350 degree oven for 15-20 minutes, or until lightly browned.
Cool on wire racks. Drizzle with glaze (I poured my glaze into a zip-lock
sandwich bag and clipped the very point of one corner). Makes 3 dozen
cookies.
Believe me ..... you will want to double this one.
Glaze
In small bowl, combine 2 c. sifted powdered sugar, 3 TBS. milk, 1 TBS.
melted butter, and 1 tsp. vanilla extract. Bled until smooth.
Whatever you do....DO NOT skip the glaze. The glaze is what makes the
cookie. The glaze is not like frosting. When you drizzle it on your
cookies just let go wherever it wants to go, and it doesn't take much.
Angie in Ohio
Thanks to Lindah in TX and Brenda in IN for the Ryan's Steakhouse Bean
Salad information. I will have to make it before Thanksgiving to see if I
can get the combination right.
Karen in TX
Hi Nancy
As with everyone else, it's so nice to put a face to the name. Thanks for
all you do for us. My question has to do with the breadmaker mixes from
the Prepared Pantry. The talk of the Tuscany Tomato Bread has made me
hungry. Are those adaptable for not having a breadmaker? I'm on a limited
budget and can't afford one but would love to order some ot those mixes.
Thanks
B in IL
This is for Camille in Long Island who is looking for
tomato basil bread: We sell both a tomato basil bread mix
for your bread machine and in a traditional tomato bread mix for your
oven. But if you want to make your own, you can.
To your favorite bread recipe, for each loaf add 1/2 cup finely chopped
sun dried tomatoes (a full cup for a two-loaf recipe) and a tablespoon of
dried basil. Instead of butter or vegetable oil, use olive oil.
This bread is best baked in a steamy oven to get a chewy crust. On our
site, we explain
how to bake chewy, crusty breads.
(On our site, we also have a
tomato sandwich bread—
Nancy likes this bread. It’s made with sun dried tomato granules as well
as bits. While you can reasonably replicate the tomato basil bread in your
kitchen I think the tomato sandwich bread with granules would be
difficult.)
I hope that helps.
Dennis Weaver,
www.preparedpantry.com
To Gay in L.I, I'm so glad you liked the spinach sausage soup.
It reminded me that I hadn't made it since last winter. It is probably my
favorite soup and Fall is a great time to make it. My niece and her
children come to my house every Halloween weekend to tour a local haunted
House event and we always have soup, pizza and cake later at my house. I
think I'll make the sausage and spinach soup this year.
Margo/Boston
Marjorie, the Hot Dog Bun Pudding Custard Recipe can be found in
Newsletter 8-20-07.
Betty in MD
For Nicol in MS Re: Hot Dog Bun Pudding/Custard
The custard has the flavor/texture of a good egg custard pie.
Part of the bread bakes into the custard and what doesn't dissolve/blend
has a nice toasty texture to combine with the custard when served. A quick
dessert and a great way to use leftover hot dog buns. I've also used whole
hamburger buns in a 9 x 13 pan and increased the amount of the custard
mixture.
Donna in Southern CA
Hi Nancy. Gina wanted to know in newsletter 9-26-07 what newsletter the
recipe for High School Meat Loaf was in.
She can find it in the newsletter of
June 15, 2007
sent in by Susie in Indy.
Betty in MD
The date of the High School Meat Loaf recipe by Margaret, Tulsa as well.
To Carolyn in New York regarding a comment she made in the Sept. 25th
newsletter. She mentioned that her son cooked a turkey upside down
and how good and moist it came out. When our daughter cooked her first
turkey she was about 22 and she also cooked it upside down. It came out
real good. She is 46 now and she still cooks them that way. We've never
had a bad one that she cooked.
Linda in Grass Valley
Lemon Lovers' Cake
CAKE:
1 pkg lemon plus cake mix
2/3 cup finely chopped nuts
1 cup applesauce
2 eggs
1-2 tbsp grated lemon peel
3 oz cream cheese, softened
TOPPING:
1/3 cup sugar
1/2 cup sour cream
1/4 cup margarine or butter
1 tbsp lemon juice
1 tsp grated lemon peel
1/3 cup chopped nuts
Heat oven to 350 degrees. Grease and flour a 9" x 13" baking pan. Blend
all cake ingredients. Beat 4 minutes at low speed. Pour batter into
prepared pan. Bake 30-35 minutes or until golden brown. In a small
saucepan, combine sugar, sour cream and margarine or butter. Heat to
boiling. Remove from heat. Stir in lemon juice and peel. Spread over warm
cake. Sprinkle with nuts.
Enjoy! grannym IL
I first want to say Nancy, I think you are way to modest. you do some
much work on the site and deserve all the compliments get. Secondly, you
are such a lovely lady, and your helpers are adorable. And thirdly I am
trying to make my SO some Jewish "Corn Bread"" Rye Bread. I made my
starter, and that will be ready tomorrow and will keep for a day or so in
the frig. My questions is in the baking instructions, it calls for quarry
tiles, can I use unglazed large clay pot saucers? Hope someone can answer
my questions.
Romona in San Jose
Correction
Hey Carol
180c is the same as 350 degrees here. Let me know if you need any more
help
Barb in JAX
Nancy, does our family of cooks know if there is a substitute for
kahula. I would appreciate it.
Madelyn of Ar.
My daughter moved to an apartment in New York city. The microwave in
the kitchen blows fuses every time it is used. Do you think frozen TV
dinners could be cooked in a crock pot? On high or low? For how long?
Thanks! - Nina in TN
AZGranny wanted to know a good way to cook Rockfish (September 25
newsletter) so wanted to tell her how I fix it, but I don't really have a
recipe, so will have to give approximate amounts for the ingredients.
As a matter of fact, we are having fresh rockfish for our supper
tonight, along with baked whole sweet potatoes, buttered baby carrots and
coleslaw. We were in Seward in '87 and it was a lovely area.
Crusty Baked Rockfish
For us, I use about 1 1/2 lbs. of rockfish, cut in serving size fillets.
1 sleeve Ritz Crackers, crushed fine
1 cup Ranch salad dressing
few dashes of Worcestershire sauce
generous dashes of lemon pepper
I use my food processor to crush the crackers, and put in pie pan, adding
some lemon pepper seasoning to taste. In a second pie pan, pour in the
Ranch dressing and add the Worcestershire sauce; mix. Dredge fillets good
in the dressing mixture and coat well with the seasoned crumbs. Lay on
foil lined 15 x 10 inch baking dish, in single layer.
Bake at 400º for about 20 minutes, depending on the thickness of the fish.
It will flake easily with a fork when it's done. I make my own tartar
sauce to serve with it, and again, I don't have an exact recipe, so to
speak. I mix about 1/2 cup mayonnaise in a small bowl, adding 1 tbsp. (or
so) of hot dog relish, several dashes of Worcestershire sauce and some
finely minced onion. Usually I just soak some dried onion flakes; drain
and use in place of a fresh onion. My dad always made Tartar sauce that
way, and I prefer it over the commercial. Good Luck! This is our favorite
way of fixing Rockfish anymore, and we never get tired of it.
Judy (in Alaska)
This is for Glenda in NJ who requested a baked potato chip cookie.
I've been reading the Joanne Fluke mystery books (that I learned about on
this site) which contain some yummy recipes. Last week I baked her recipe
for CHIPPERS which are made with potato chips. They are wonderful and I
ate way too many of them.
CHIPPERS
Preheat oven to 350 degrees
1-1/2 cups softened butter
1-1/2 cups granulated sugar
2 egg yolks
1/2 teaspoon salt
2 teaspoons vanilla extract
2-1/2 cups flour-unsifted
1-1/2 cups finely crushed plain potato chips
1-1/2 cups finely chopped pecans (measure after chopping)
1/2 teaspoon finely grated lemon zest (optional)
1/3 cup granulated sugar-for dipping
approximately 5 dozen pecan halves for decoration
In a large mixing bowl, beat the butter, sugar, egg yolks, salt and
vanilla until they are light and fluffy. Add the flour, crushed potato
chips, chopped pecans and lemon zest. mix well. Form one-inch balls with
your hands and place 12 on a cookie sheet. Place the 1/3 cup sugar in a
small bowl. Spray the bottom of a glass with cooking spray, dip it in the
sugar and use it to flatten each dough ball. Place a pecan half in the
center of each cookie pressing it down slightly. Bake at 350 degrees for
10 to 12 minutes or until the cookies are starting to turn golden at the
edges. Cool on the cookie sheet for 2 minutes and then remove them to a
wire rack to cool completely. yields approximately 8 dozen cookies.
Georgie-Wisconsin
So far I haven't seen my mother's easy, simple remedy to have cakes
with flat tops. She just turned the layer Upside Down when removing
from pan, so domed top was on bottom. I never use the round cake pans, so
haven't tried it, but it seemed to work okay for her.
Carol/SoCal
Hi I am Bonnie in K.C. Texas
I have a Friend that told me how to clean glass shower doors with
out removing or scrubbing them, Buy a bottle of Baby Oil & use a cloth rag
or a sponge that has been wet & all water rung out & use it to rub the
Baby Oil on the door after you have squirted it on the door & just go over
them with it & all your build up is gone & dry them off with paper towels.
You have new Glass Doors, the Lady that cleans my house did them last week
& I just have to keep looking at them they do not seem like mine, We have
hard water it & the Soap mixed made mine looked awful I hated for anyone
to use the bathroom they looked so nasty but now I am thrilled for them to
see pretty clean doors & ask when we got new doors or how did they come so
clean. I still can't believe just Baby Oil did it, you want either.
Give it a try you will love it,
Huggers, Bonnie
Hi Nancy;
Have gone through so many of the newsletters to find your picture and of
your beloved kitties. Have had no success in finding the pictures. Can you
help me please?
It is in the Sept 21st newsletter.
This is the first time I have written in to the newsletter. I have been
a member for over 8 years and feel like family member. This newsletter is
the best online. Many recipes have been saved over the years into Home
Cookin' recipe program. I have been hesitant to write in because in many
recipe groups members can be ugly and insulting toward each other. After 8
years I feel like this won't happen here.
Recently I was sorting through my Winter recipes. I came across several
that are winners at our house. Most of our evening meals are quick to fix
or cook in a crockpot while I am at work.
Carmen in Harrisburg
Beef Stew (Crockpot)
1 tbsp. flour
3/4 tsp. salt
Dash of pepper
1 to 2 lbs. stew meat
1 (10 1/2 oz.) can tomato soup
1 can water (1 1/4 c.)
Onion, chopped (to taste)
1/4 tsp. dried basil, crushed
4 med. potatoes, pared & cubed
3 med. carrots, cut in 1 inch pieces
1/4 c. dry red wine or water
Meat can be browned or just added raw. Mix soup, water, basil, salt,
pepper and onion. Add meat, potatoes, and carrots. Bake at 375 degrees for
2 1/2 to 3 hours or put in crockpot on high for about 6 to 8 hours.
Makes about 4 to 5 servings.
Carmen in Harrisburg
Crockpot Stuffed Peppers
6-8 fresh green peppers
1-2 lb. hamburger
1 onion, sliced
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1 slice white bread
1 can whole tomatoes
Combine hamburger, onion, salt, pepper and egg in large mixing bowl. Pull
apart bread into small pieces and add to hamburger mixture. Clean and
remove seeds and white membrane from green peppers. Stuff peppers with
hamburger mixture. Place peppers into crockpot and pour tomatoes,
undrained, over meat. Cook on low for 6-12 hours or on high for less than
6. Any remaining meat mixture can be shaped into small loaf and cooked
along with peppers in crockpot.
Serves 6-8
Carmen in Harrisburg
Crockpot Macaroni and Cheese
1 (16 oz.) elbow macaroni cooked
1/2 lb. velveeta cheese
1 can cheese soup
4 lbs. butter or margarine
1 tsp. salt
2 c. milk
Combine all ingredients in crockpot. Cook on low for 1 hour, stir.
Serves 4
Carmen in Harrisburg
Crockpot Chicken Supper
6 skinless chicken breasts
1 can cream of mushroom soup
1 sm. can mushrooms
1/2 c. sour cream
In the morning place chicken breasts, mushrooms and soup in crockpot. Cook
all day on low. Remove chicken. Stir in sour cream until combined with
soup and mushroom mixture. Pour over chicken. Serve over cooked rice.
Serves 4-6
Carmen in Harrisburg
Crockpot Chicken Chow Mein
1 (28 oz.) can chow mein vegetables, drained
1 (4 oz.) can sliced mushrooms, drained
1 (4 oz.) can sliced water chestnuts, drained
2 cans cream of chicken soup
1 can cream of mushroom soup
2 cups chicken cut up into bit size pieces.
Put all ingredients in crockpot, stir once and heat on low for 4 hours.
Serve over rice or chow mein noodles and season with soy sauce to taste.
Serves 4-6.
Carmen in Harrisburg
Crockpot Hash
1-1/2 lbs. lean ground beef
32 oz. pkg. hash brown potatoes, thawed
1 pkg. brown gravy mix
1 c. water
1 1/2 tbsp. margarine
Chopped or dehydrated onion, to taste
Cook beef on stove until all pink is gone, breaking up as it cooks; drain
off liquid. Put beef, onion and potatoes in crockpot. Stir. Mix gravy and
boiling water; pour over mixture. Dot with margarine. Cook 7 to 9 hours on
"low".
Carmen in Harrisburg
Pumpkin Cobbler
1 box yellow cake mix (set aside 1 c. dry mix)
1/2 c. melted margarine
4 eggs
1 lg. can pumpkin
2/3 c. brown sugar
1/4 c. milk
2 tsp. vanilla
2 tsp. cinnamon
1/4 c. soft margarine
1/4 c. sugar
1 c. chopped nuts
Cool Whip
Combine yellow cake mix (minus 1 cup), 1/2 cup margarine and 1 egg. Then
pat into 9x13 inch pan. FILLING: Combine pumpkin, 3 eggs, brown sugar,
milk, vanilla, and cinnamon. Pour over crust. TOPPING: 1 cup cake, 1/4 cup
margarine, 1/4 cup sugar, nuts (may use a little more margarine). Mix
together, sprinkle over top of filling. Bake at 350 degrees for 40 to 50
minutes. Chill and serve with Cool Whip.
Linda NM
Pumpkin Dessert
1/2 c. graham cracker crumbs
2 tsp. butter, melted
1 c. canned pumpkin
1/2 c. sugar
1 1/4 tsp. pumpkin pie spice
1 qt. vanilla ice cream, softened
Lightly coat an 8 inch square baking dish with non-stick cooking spray.
Mix crumbs with margarine. Evenly pat crumbs into bottom of dish. Stir
pumpkin, sugar, and pumpkin pie spice in medium bowl until well blended.
Stir ice cream in a large bowl until smooth but not melted. Stir in
pumpkin mixture just until well blended. Carefully pour into baking dish.
Place plastic wrap directly on the surface. Cover with foil. Freeze at
least 4 hours. Can be made up to 1 week before serving.
Linda NM
I am posting two delicious cookie recipes that some of you may want to
try for the holidays. They are well worth the effort. Also, I have a
request for Mary in Poland, Ohio: Please post the recipe for the cheese
dip from Henry’s. TIA
PUMPKIN COOKIES
From Finer Kitchens Forum
1 cup vegetable oil (I used canola oil)
3 cups sugar
2 large eggs, beaten
3 tsp. vanilla extract
5 cups all-purpose flour
2 tsp. baking powder
2 tsp, baking soda
2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. allspice
¼ tsp. ginger
1 tsp. salt
1 29-ounce can solid-pack pumpkin (not pie filling)
2 cups semisweet chocolate chips
1 cup chopped walnuts
Double recipe of Chocolate Glaze (recipe below)
Halloween sprinkles (optional)
Preheat oven to 350º F Beat oil and sugar in mixing bowl. Add eggs and
vanilla, beating well. Sift flour, baking powder, baking soda, spices and
salt together. Add to sugar mixture alternately with pumpkin, beating well
after each addition. Fold in chocolate chips and nuts. Drop by heaping
tablespoons onto greased cookie sheets. (I use parchment paper.) Bake
10-12 minutes or until golden brown. Cool on wire rack. Top with Chocolate
Glaze and Halloween sprinkles, if desired.
NOTE: Leave enough room because these spread some. The recipe used to say
drop by teaspoonfuls, but by using the directions above you will get large
cookies. If you want the smaller cookies, use the teaspoon measurement.
The large measurement makes 36 cookies.
CHOCOLATE GLAZE
¾ cup semi-sweet chocolate chips
1 Tbls. light corn syrup
3 Tbls. butter
¼ tsp. vanilla extract
Place chocolate chips, butter and corn syrup in the top of a double boiler
of hot, (but not boiling) water. Stir until mixture is melted and smooth,
then stir in vanilla. Spread over cookies, then top with sprinkles or
nuts, if desired, or place in a zip lock bag, snip off a tiny corner, then
drizzle over cookies.
NOTE: Makes enough to glaze about 36 medium-sized cookies, or to drizzle
over 3-4 times that many.
HOMEMADE OREO COOKIES
For the chocolate wafers:
1 ¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
1 to1 ½ cups sugar (1 cup if filling cookies, (1 ½ if making just unfilled
cookies)
½ cup plus 2 Tbls. (1 ¼ sticks) room temperature, unsalted butter. ( I
used 1 stick)
1 large egg
FILLING:
¼ cup (1/2 stick) room temperature unsalted butter
¼ cup vegetable shortening ( I used Crisco)
2 cups confectioners sugar
2 tsp. vanilla extract
Set 2 racks in the middle of oven. Preheat to 375º F
In a food processor, or bowl of an electric mixer, thoroughly mix flour,
cocoa, baking soda and baking powder, salt and sugar. While pulsing or on
low speed, add the butter and then the egg. Continue processing or mixing
until dough comes together in a mass. (I used my processor)
Take rounded teaspoons of batter and place a parchment paper lined baking
sheet approximately 2 inches apart. With moistened hands, slightly flatten
the dough. Bake 9 minutes, rotating once for even baking. Set baking
sheets on rack to cool.
To make the cream filling, place butter and shortening in a mixing bowl,
and at low speed gradually beat in the sugar and vanilla. Turn the mixer
to high and beat for 2-3 minutes, until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a ½ inch round tip, pipe
teaspoon size blobs of cream into the center of one cookie. Place another
cookie, equal in size to the first, on top of the cream. Lightly pres, to
work the filling evenly to the outsides of the cookie. Continue this
process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk!
The dough can also be rolled into two logs for slice and bake, and cut in
the refrigerator. Cut the next day into ½” slices. They bake up
beautifully. They need about 1 minute more baking time.
I realize this is rather lengthy, but these are soooo good. Enjoy!!!!
Harriet/AZ
EASY NO - BAKE CHEESECAKE
1 ready made graham cracker crust
1 (8 oz.) cream cheese
1/2 c. sugar
1 (8 oz.) Cool Whip
Blend cream cheese and sugar together until smooth. Fold in Cool Whip.
Again, blend until smooth. Pour mixture into ready made crust. Chill at
least 2 hours.
Chelsea #42
(Tona in Bama's daughter)
SALTED NUT ROLLS
1 (1 lb.) jar peanuts
1 can sweetened condensed milk
1/2 bag marshmallows
12 oz. bag peanut butter chips
3 tbsp. butter
Butter 9x13 pan. Sprinkle 1/2 of peanuts into pan. Melt chips and butter 1
1/2 minutes on high in microwave. Pour in sweetened condensed milk. Cook
an additional 1 1/2 minutes on high in microwave. Fold in marshmallows.
Spread over peanuts. Sprinkle remainder of peanuts over top. Cut when
cool.
Chelsea #42
Hello to all out there in Nancyland. It was so nice to see the
picture's of your lovely family Nancy.
I wanted Tona to know just how much we here ( all nine of us) enjoyed the
Best ever Scalloped Potato dish that you sent in. I had to make a
triple batch for all of us. I layered it but in the center I added a
couple of small cans of chicken (not the real small but not the big cans)
to make it like a main course dish. Even the pickiest of the bunch raved
about it so I thank you for sending it in. It will definitely be one of
our regular meals.
Also want to tell all of you out there just how much that I appreciate all
the effort you put into this newsletter. Sometimes you touch lives in a
way that you don't know about. I was taken by ambulance to the hospital
about 2 and 1/2 weeks ago with a severe diverticulitis attack and ended up
( after a multitude of MRI's and scans) with my gallbladder taken out.
About 3 days before I went in to the hospital they told me that I have a
brain tumor that has to be dealt with in Pittsburgh. So I am waiting for
the call to go. Well it is 2:30 in the morning and I am reading many of
your newsletters. This is a place that I can get away from the worry and
frets of just waiting because I have always loved this site. I think the
people here are the best. Sorry to bend your ears but wanted you all to
know just how much we out here in Nancyland feel about all that you do.
Thanks again. Donna from PA
*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
