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Hello Nancy,
We hope that you and everyone in Nancyland had a very nice, and safe,
Thanksgiving.
We have
some very nice prices on some very good nuts and would like to share these deals
with the folks at Nancyland. These are larger, four cup packages, about a pound
each. Because we are getting these direct and they are not sitting on the
grocers’ shelves, these are fresher and much better. You can check them out
here:
We are
especially in love with the macadamia nuts—they are so good. We’re munching on
them as snacks and in cookies.
You
can also take an extra ten percent off all our chocolates, even the cinnamon
chips that 30% off already. Use discount code “thanks123”. Check
out the chocolate and baking chips here.
Happy
Baking. Dennis
Weaver
www.preparedpantry.com
Regarding Cindy in Virginia needing
to do a cookbook, my son can do as many as she needs for 5 cents
a copy-
And 3.00 to comb bind. If she wants them printed double sided it would be 10
cents per page. Does
she really need them
Laminated? If she does it would cost her 50 cents per page…It would cost her a
lot less than office
supply store.
We own 2 UPS stores and could get done and right out to her.
Melinda Madsen, Eagle, Idaho
This is for Barb - LaPorte, IN (age
66). This recipe seems so easy, people don't think it would be as good as it is.
HOWEVER< it is the best! I recently made a huge pot (6x the recipe size) and
sold it by the cup at a Grange Christmas Bazaar,.. It was a huge hit and it
didn't take long to sell it all
Mexican Soup
1 large can of chicken broth (I actually use 2)
2 cups shredded chicken
2 cups med. or mild salsa
1 cup cooked rice
1 cup corn kernels
1/4 cup fresh squeezed Lime Juice (not from a bottle)
1/4 cup fresh chopped cilantro
Can serve it with sour cream, avocado slices, and or lime wedges. I don't serve
it with anything... it is
so good by its self.
Barb in Cle Elum, Wa.
OK- I give up! You say this is a
newsletter to post questions and replies for recipes but you don't say "How" to
post a question. Am I just overlooking it? Linda
Comment
I am sorry you are having problems posting messages to the newsletter.
At the top of the newsletter is a paragraph that reads.
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
If you are not using Outlook
Express or don't have a default email program on your computer you can right
click on the CLICK HERE and choose the Copy Shortcut option. Just paste it into
your email program in the TO space by holding down the Ctrl key and the V key at
at the same time.
Nancy
Maryann in MN wanted a recipe for
scalloped potatoes that do not curdle, and that do not use canned
soup in them. Here is my favorite recipe:
Scalloped Potatoes
1/4 c. chopped onion
2 T margarine or butter
2 T. flour
1 and 1/4 c. milk
3 medium potatoes, peeled and thinly sliced (3 cups)
For sauce, cook onion in margarine till tender. Stir in flour, 1/2 t. salt, and
1/8 t. pepper. Add milk all at once. Cook and stir till thickened and bubbly.
Remove from heat. Place half the sliced potatoes in a greased 1 quart casserole.
Cover with half the sauce. Repeat layers. Bake, covered, in a 359 degree oven
for 35 minutes. Uncover; bake 30 minutes more or till potatoes are tender. Let
stand 5 minutes.
Serves 4.
Dorothy from WA
You can add 3/4 c. shredded American cheese to the sauce if you want cheesy
potatoes, and sprinkle another 1/4 c. over top before serving.
In order to get the messages in a
timely manner, I need your help. Please keep requests, and replies to one short
paragraph and tried and tested recipes to one per newsletter. I have had
so many email messages (which is wonderful) and won't fit into one newsletter.
Your help with shorter messages would be appreciated.
Nancy
Muriel, FL 87 and Jeanlock in
McLean, VA: You make scalloped potatoes exactly the way I do with one small
exception; I thought it was a lost art! Don't turn your nose up at this until
you try it, but I also layer Spam in my potatoes - cut about the size of a
postage stamp and about 1/8" thick. It gives the potatoes such a great flavor! I
don't do the onions and cheese if I'm doing Spam - only if I'm serving them as a
side dish with a meat. When I was growing up, this was a staple at our house and
substituted for a meat dish. The whole family still loves it.
Doris in Oklahoma City
Updated today
2 Ingredient
Fudge
Nancy, good to see you don’t try to
multi-task too much by computering while entertaining!! Glad to hear you are
enjoying the holidays!
I tried to do a search for the bon bon recipe made with cake and canned
frosting, but was unable to locate it. Could someone please direct me to the
correct newsletter?
Thank you and Happy Holidays!
Linda in Kansas City
Siggy's Gift Corner
(Christmas Gift Ideas)
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
For Hard to Find Kitchen Items
Walter Drake - In the Kitchen
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
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Wild Neckties from WildTies.com
Gadget Universe
Things You Never Knew Existed
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Shop Barbecues.com - Your Backyard Entertaining Source!
Shop National Geographic!
Wallet Owl- As Seen on TV The Credit Card Size Magnifier With Built-In Light! By Telebrands.
Hello from Northern Michigan. Mariann we had a
beautiful fall -- it lasted until this morning. What a mess. We were
without power for about 2 hours. The heavy snow on the trees caused lots
of the branches to break.
Have you thought about making cupcakes in ice cream cones? Children really
enjoy them. Not messy to eat so teachers like them too. Use any recipe and
fill cones about half full. Bake them in cupcake pans. Use aluminum foil
to keep them straight while baking.
Comment
I remember Dennis at Prepared Pantry had a great recipe for cakes in a
cone. I just looked it up and found it. They looked so good. All of the
recipe Dennis posts are tried and tested recipes.
Peanut Butter Brownie Sundaes in a Cone
http://www.preparedpantry.com/BrownieCones.htm
Hi All, This is for Marian, Michigan in the Nov, 30th
newsletter. I know you didn't want to do cupcakes but this is another variation.
I made these for my children and the teachers and kids loved them as there was
no mess. Take the flat bottom ice cream cones and fill half full with cake
batter, put on cookie sheet and bake as you would your cupcakes. They will rise
and a little usually spills down the sides of the cones. Let cook and frost with
any frosting. Make sure to frost the part that spills as this makes it look like
the ice cream is melting. You could add sprinkles or choc. pieces. Let your
imagination run wild. These will appear to be ice cream cones without the ice
cream and the entire thing is edible.
Pat, Magnolia, DE
For Cindy in Virginia, November 30 newsletter, who
wants to make cookbook. I have made quite a few and always take them to Kinko's.
They are spiral bound, with a clear plastic cover on front and back and cost
about $5.00. Postnet will also do them for about the same price.
Frances in Wesley Chapel
Cindy in Virginia
I made cookbooks for my kids and bought the 200 plastic sheet protectors at
Costco for (I believe) $10.
They are ready to put into a 3 ring binder. I put a cover sheet per recipe that
had what page a recipe was on. Hope this helps. My cookbook, which my daughter
started, and had me finish had 191 pages--from beverages all the way through
syrup. Most of the recipes are tried and true. I have given this book as
Christmas presents, birthday, and wedding presents. Everyone seems to think that
it is worth it.
Emma from Montana
Cindy in Virginia, you ask about places that do
cookbooks. I did a cookbook for my grandchildren last Christmas. I used Heritage
Cookbook. Go to
www.HeritageCookbook.com and they will give you the prices. My book had 63
pages, and you can put 2 recipes per page. I wanted to do another one for this
Christmas, but did not. They are good to work with, and will help you. It is a
learning experience, but it was worth the time and effort.
Good luck! Betty T, Ga.
In response to Cindy, Virginia in November 30th
newsletter - I did a cookbook for my family a few years ago and the cost was
approximately $3.50 per copy. To cut the cost, I purchased the paper, typed a
master copy, took it to a Mailbox, etc. to make copies, then to a local print
shop for the spiral binding, which was $1.30 per book. There were only 100 pages
to my book and there were 30 copies made. Mailbox, etc. had black and white
copies for 3 cents each during the months of March and October. I had everything
ready so the copies could be made in October. Am planning an update to my
cookbook, but will be using 1-inch binders, purchased at back to school sales
for 50-cents each. Will type the recipes on a master copy and make copies next
October - this should cost approximately $3.00 per book, and there will be more
pages. I know your family will certainly enjoy your cookbook, as mine has. Good
Luck and let us know how it turns out.
Jean, NE Oklahoma.
In the 11/30/06 newsletter, Cindy in VA is trying to
get a cookbook printed and bound. I did three (actually four) last year for
Christmas and it averaged $22 (did not have pages laminated). I went to Office
Max and best I can remember it was 70 something cents a page(?). Can't remember
exactly, just know it wasn't $1.29 per page-in fact Office Depot was not that
much here in San Angelo, TX. I had them printed front and back, spiral bound and
a clear plastic front and hunter green plastic back. They printed it from my
original that I printed out on my printer as I typed the recipes, and my book
ended up twice as thick because it was printed only on one side. I think you can
do better-do you have an Office Max or a Kinko's where you live? You might also
think about NOT laminating-it would be nice, but expensive. Hope you can find a
better deal somewhere. Stay warm!!
Connie in TX
In response to: My youngest daughter said all she
wanted for Christmas was my recipes. I know I can do it with three ring binders,
but I wanted to have them in binding.
Thank-you Cindy in Virginia
Cindy, before my Nancy days and the computer, I made cookbooks using the
three-ring binders with my TNT recipes inserted in page protectors. To me, it is
easier to use than a publisher bound book (and I have shelves of those since
1956).
Since my Nancy days, I store recipes of interest in categorized computer recipe
files; and, I print out only those that I plan to use. I sort these prints using
three-ring binders but not page protectors (I can reprint anytime a page is
soiled or if I update with notes). When a Nancy recipe becomes TNT for us, I
transfer it to my computer “PW TNT recipe file.”
I suggest using three-ring binders with page protectors and, in addition, a CD
of these recipes. Yearly updates would be easier.
Peggy NELA
A while back you posted information on a cookbook
your brother's church was selling. Could you post it again?
Lisa in Ft. Worth
Comment
Yes, I will be glad to share the information again. This cookbook would make a
great Christmas gift. I thought about getting several for gifts so if I have
forgotten someone I have a gift on hand.
Nancy
Recipes from the Flock - Sharing Our Best
Cost of book is $10.00 (this includes the postage and handling)
Chino Valey MBM
P. O. Box 2806
Chino Valley, AZ 86323
Remember to include the name of the cookbook on your
check or money order.
Nancy, this recipe is in our monthly mailing magazine
that we recieve in the mail called Corsicana NOW, a community magazine (free) to
Corsicana TX and surrounding areas. Hope you can use it as I don't think I have
ever seen it posted before.
Cracker Jack Popcorn
1 cup brown sugar, 1/2 cup butter, 1/4 cup light corn syrup,
1/2 tsp. salt, 1/2 tsp. baking soda, 1 12-oz can nuts, 7-8 cups popped popcorn.
Put popcorn and nuts in large metal bowl and set aside. Combine all remaining
ingredients in microwavable bowl except baking soda. Cook in microwave for 2
minutes. Stir. Cook another 2 to 3 minutes. Add baking soda and stir until
smooth. Pour over popped corn and nut mixture and stir until well coated. Place
on a greased cookie sheet that has sides and has been lined with greased
parchment paper. Bake at 200 degrees for 1 hour, turning every 15 minutes.
Very good!
Kim in Streetman TX
This is for Betty in Maine requesting a recipe of
hers that fell into a
Black Hole (November 30 newsletter). Betty, I had to pull this recipe out
of my black hole, but it sure sounds like we are talking about the same one!
This is one I used to make all the time, particularly
for company. It was in my Old Good Housekeeping Cookbook from ages ago. Hope
this helps.
Barbara in Alabama
Martha's Company Casserole
8 oz. noodles
1 Tbsp butter or margarine
1 lb. chuck, ground
2 8-oz. cans tomato sauce
1/2 lb. cottage cheese (1 cup)
1 8-oz.pkg.soft cream cheese
1/4 cup commercial sour cream
1/2 cup snipped scallions
1 Tabsp minced green pepper
2 Tabsp melted butter or margarine
Start heating oven to 375 degrees. Cook noodles as label directs; drain.
Meanwhile, in 1 Tabsp hot butter in skillet, saute chuck until browned. Stir in
tomato sauce. Remove from heat.
Combine cottage cheese, cream cheese, sour cream, scallions, green pepper. In
2-quart casserole, spread half of noodles; cover with cheese mixture; then cover
with rest of noodles. Pour on melted butter, then meat mixture. Bake, uncovered,
30 minutes. Makes 6 servings.
To Do Ahead: Make casserole early in day, refrigerate. To serve, bake at 375
degrees for 35 minutes or until hot.
For 2 servings: Halve ingredients; use a 1-quart casserole.
So who said you couldn't get anything out of a black hole! <Smile>.
For Barb, LaPorte, IN in the Nov 30 newsletter who
requested a Mexican soup. Here is a Taco Soup that I make and try to keep some
in the freezer at all times, especially this time of year. It has quite a few
ingredients but is very easy to make. I made a pot a couple of weeks ago and, as
we are to have some really cold weather coming in, I'm glad to know it is there
as I will be babysitting my two youngest grandsons tomorrow. All my
grandchildren like this and request it often. Enjoy!
Oma in LA (Lower Alabama)
Taco Soup
1-1/2 lb ground beef
1 onion, chopped
1 pkg taco seasoning mix
1 pkg Ranch Dressing mix
2 cans pinto beans
1 cana tomato soup
1 can diced tomatoes, with juice
1 can whole-kernel corn, drained
1 can white hominy, drained
1 can yellow hominy, drained
1 can RoTel tomatoes, with juice (your preference hot or mild)
1 C water
Salt and pepper, to taste
Grated cheddar cheese
Brown beef and onions; drain. Add remaining ingredients. Simmer, on low, 1 hour,
stirring frequently to prevent sticking.
Serve in bowl and sprinkle with grated cheddar cheese.
I like to serve this with corn chips, but you can use cornbread, tortilla chips
or crackers.
My Thanks to Barbara in Corsicana for listing the
previous Mexican Fiesta Casserole and Salad recipes
for me. I will be trying these this weekend.
Sherry in Texas.
Hi Everyone. I just wanted to share a TNT Old
Fashioned Pecan Pie receipe that I have been using for numerous years.
OLD FASHIONED PECAN PIE
3 eggs
2 tbsp melted butter
3 tbsp flour
1/4 tsp vanilla
1/8 tsp salt
1/2 c sugar
1-1/2 c karo syrup (white or dark)
2/3 c chopped pecans
1 unbaked deep dish pie shell
Beat eggs and blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans
and pour into pie shell. Bake in preheated oven 425 degrees for 10 minutes.
Reduce oven temperature to 375 degrees and bake 40-45 minutes longer. Oven temps
will vary.
Enjoy! Sherry in Texas
Celery Stuffing Suggestion
Just had to say for celery stuffer try peanut butter. Easy & good.
Margot
Stuffed Celery Suggestion
Caroline in MO your recipes for stuffed celery 11/30 sound delicious. I used to
buy pimento cheese all of the time when we lived in Middle Tennessee but now
live in northern Indiana and am unable to buy it here. Do you or any other
members have a TNT Pimento Cheese recipe that you would share?
Thanks, Amy in Fort Wayne, IN
Just wanted to thank everyone who sent in on how to
stuff celery different way, was a big help.
sally in pa
Once again Nancy I turn to you and your wonderful news letter for help. I would
like to bake something to give my neighbor for Christmas. They shared their
fresh garden veggies with us all summer and Oh how we enjoyed every bite. I just
found out that he is diabetic, and I really would hate to make his sugar go off
the chart. If anyone has an idea of what I can give them I would really
appreciate it. Thank you all in advance and hugs and kisses to you and your
kitty's Nancy. God has blessed us with your letter and I hope he will continue
to bless you.
Linda
Nancy, Thank you for the great work that you do for
us.
In response to Cindy from VA. The torch has been handed down to me to do my
husband's family reunion.
Next year we are planning to do a "Family Book" We'll be putting ours together
in a regular notebook. A friend of mine did a family cookbook for their reunion.
The different categories was done in different color paper. Hope this will help.
Ladies, thank you for all the recipes you have sent for finger foods. They have
helped me in planning new items for the dinner we give at our home for our
church leaders.
Hope you all have a very Merry Christmas and New Year. Kathy- GA
Hi Nancy and Everyone!
As I said, I am about a week behind in reading newsletters. In the Nov. 19th
newsletter, Sally in PA asked the date of the newsletter where I sent in the
Chocolate Eclair Dessert recipe. Sally, it was in
the Oct. 30th newsletter.
Vickie, in Liberty, Texas
Honey-Baked Spiral Ham recipe
Source: Family Circle Magazine - April 1995
Honey-Baked Hams get their hams pre-baked from Hormel. The brown-sugar and honey
glaze is applied, then they are placed on top of huge oil drums place them on
top of huge oil drums (tops covered with aluminum foil). They then use a butane
torch to caramelize the glaze to a crust.
Yields 16 servings.
1/2 spiral-cut smoked ham (about 7 pounds fully cooked)
1/2 cup pear nectar
1/2 cup orange juice
1/2 cup firmly packed brown sugar
1/2 cup honey
Preheat oven to 375 degrees F.
Place ham, cut end down, in a large baking pan. Mix together pear nectar and
orange juice In a bowl. Bake ham for 15 minutes, basting twice with juice
mixture.
Mix together brown sugar and honey in a small bowl. Brush mixture over ham. Bake
for about another hour, or until internal temperature measures 140 degrees F on
an instant-read meat thermometer. Serve Immediately.
Source: http://www.recipegoldmine.com/cch/h76.htm
For Marlene in Texas in November 30 Newsletter, who wants a copycat recipe for
Honey Baked Ham.
Honey Baked Ham
1 (7-pound) smoked ham
2 cups sugar
1 cup honey
1 (6-ounce) can frozen orange juice concentrate, thawed
1 teaspoon whole cloves
Make a few slits in ham. Place ham in deep bowl or stainless steel pot and
barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain. Place ham in roasting pan lined with enough foil to wrap completely. Pour
honey and orange juice all over pork. Stick cloves all over meat. Wrap tightly
with foil. Bake at 200 degrees 6 to 7 hours, unwrapping and basting occasionally
with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly
crisp skin.
Makes about 8 servings.
Frances in Wesley Chapel
For Marlene in Texas:
Kentucky Bourbon Bars
1 package (16 oz) pound-cake mix
1 tbsp instant coffee
1/4 cup butter, softened
2 large eggs
1/4 cup bourbon or milk
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup semisweet minipieces
1 cup canned vanilla frosting
Candied cherries or gumdrops (for decoration)
Preheat oven to 350 degrees. Grease a 9: pan; set aside. Reserve 1/4 cup
pound-cake mix. In large bowl of electric mixer, at medium speed, beat remaining
cake mix with instant coffee, butter, eggs, and bourbon (or milk) until smooth.
In small bowl, toss reserved cake mix with raisins, pecans and chocolate
minipieces. Stir into batter. Spread batter in prepared pan. Bake 35 minutes, or
until cake is tested done by inserting a wooden pick near the center. Cool in
pan on wire rack. Spread top of cake with frosting. Decorate with candied
cherries or gumdrops. Cut into 2: squares.
NOTE: I prefer just a bit more bourbon.
Hello all in Nancyland. I hope that you all had as fantastic a Thanksgiving as I
did. Haven't had much time to put in my requests over he holiday so here we go.
My granddaughter wiped out all my recipes by mistake. So I am trying to replace
them. Hope that you all can help. I will go with just one or two requests at a
time so as not to be two bothersome. I had gotten a recipe for a coating for
pans that you use instead of pam. It called for flour oil and shortening ( I
think) but am not sure of the measurements Also there was a English Pea salad I
had gotten recently. Thanks for all the help that I know you friends of Nancy
will give I think that you all are great cooks.
Donna of Pa.
11/30/2006
Nancy and all the friends everywhere. I need some help. I'm making Egg Da
Muffins for my love. I'm doing quite well until it comes to the spice in the
breakfast sausage patty . I'm trying to get the flavor like the famous guy from
down south in the mainland. Only thing I have to be careful is the salt. Just a
tiny amount.. Hope some one can get me on the right spices and amount. Thanks
and hugs.
Mele Kalikimaka (Merry Christmas)
JW Hawaii
About the cute mice cookies - where's the ears??
Mice Cookies
They are tiny little mice made from dipping a maraschino cherry with a stem
(that’s the mouse’s tail) into chocolate and attaching a Hershey kiss to it to
make the face of the mouse. Then, you put the mouse onto an Oreo cookie that is
split in half. I use icing to put a holly berry and vines on the white cookie
filling and eyes on the mouse. They are really cute.
Ann
Just curious. Elizabeth from Berdoo
Hello Nancy and All, This is for Peggy in East Tenn who gave us the Orange Slice
Cake recipe, sounds wonderful and I will make it this holiday season. God bless
your family member and all men and women serving to protect us and our freedom(s)
Betty in MS....Also,
I've had trouble lately getting to the newsletter on a few occasions. When I
click on Nancy's thread to get to the newsletter, I hear a click and it does not
take me to the newsletter. A few years back I discovered when your computer does
not allow you to pull in a site, you will hear a "click"; if you hold down the
"SHIFT" key and press "ENTER" it pulls in. This works every time for me. Thought
some of you might not know this.
Dear Nancy
Thank you again for the wonderful recipes. Regarding Shirley F's recipe for
Butterfinger Chocolate Cake. delicious, delightful, wonderful and any other word I
can find to describe it. Thank You Shirley F.
Teri Gostick Calgary Alberta Canada
For Rose in NC looking for ideas for a Christmas gift she and her
grandson can make for his mother:
My sister and I went school it a one room country grade school. (I was the last
one to complete all eight grades in that school) Every year before Mother's Day
all the Mothers were invited to come attend a
program we would put on for them. I think the teacher usually made bars and
cookies to serve. One year she had us make aprons for gifts for our mothers. She
had one apron for each mother and then had all the kids in each family trace
their hands on it. The outline of out hands were then gone over with a permanent
marker and we wrote our names inside of our hand prints so Mom know whose hands
they were. As there was just my sister and I in our family we each did several
sets of hand prints on the apron. We traced both our right and left hands. For
years Mom would use that apron on special occasions. I haven't seen it in years
but I wouldn't be surprised if she still has it. I don't know just what year the
aprons were made but has to be about 45 years ago. As most people no longer use
aprons I thought maybe you could go to a craft store and buy a plain white
cotton dish towel (the kind you by to embroidery on) and do the same thing. You
could trace several sets of hand prints going different directions. You could
also use different colors of markers to do the outlines. If you could get your
grandson to stand still long enough you could do footprints also. It would be an
unique gift that wouldn't cost a lot to make. Also as the years goes by it is
fun to look back and see how little the hands were. I would suggest that you use
the marker and write the date in the corner of the towel also so don't forget
when it was made.
Terese in South Dakota
Nancy! This is to Linda from Bayou Country, La. I lived just about all my life
in Port Barre, which is the birth place of Bayou Teche, that start from Bayou
Courtableau. I am also from bayou country. I recently moved to Opelousas, La.
which is about 7 miles east of Port Barre. I know where Bunkie is. My mother is
91 and is in a nursing home here. I see about her just about every day. God
Bless each and everyone of you. We have sooo much to be THANKFUL FOR ESPECIALLY
YOU NANCY. Gussie from south Louisiana(St. Landry Parish.
Hello everyone, I just have to tell about my two recent cooking flops. I made a
cranberry salad I had made several times before, but this year it didn't
solidify as it should. Then I tried making a butterscotch pie from a recipe I
got from the newsletter and it didn't do well either! I don't have any idea why
either of them stayed too runny. I guess having a few flops helps to keep one
humble? LOL
Speaking of special Christmas gifts, one year I received twin beds for my dolls,
and it was also the year I made a Santa discovery. :) I woke up during the night
and remembered it was Christmas Eve, so I peeked out my bedroom door and there I
saw gifts being placed under the tree! When I spotted the doll beds, I wasn't
even too disappointed. That same year I got a matching corduroy skirt and jacket
in deep forest green. It was the first clothing I ever received as a gift and I
felt rich every time I wore it. We definitely were on the poor side really, but
funny how some things can make us feel rich, isn't it? :)
I have a question for anyone who knows about black walnut trees. This year our
tree didn't produce any walnuts. Our neighbor thinks that means the tree is dead
or dying. I hope that's not true, especially after reading the recipes for black
walnut cake, and I love black walnuts in fudge. Haven't tried the new versions
of fudge made with icing, but that's on my list to try next. Sounds so good and
easy.
Doris, S. Indiana
This is for Sarah who was looking for gifts for children. I once received a
small size ring binder with pretty flowers on it. (it is about 6"x6") but you
could use any size binder. The book was from my godmother, (Aunt) and was full
of her favorite recipes. Along with each recipe was a foot note about how it was
served, or when she would usually make it. Some said, made at Easter and served
as a finger food along with crackers and her special dip...then she had the
recipe for the special dip. It was wonderful to have those favorite recipes, and
also what and when the items were served.
Barb from Cle Elum, Wa.
Hello to all I haven't written forever but have been reading the letters. I am
wondering if anyone has gotten one of those new egg McMuffin machines where u
make the egg and muffin? Just wanted to know before I spend the $40.00 for one.
My kids like the sandwiches but i make them from start to finsih right there for
them?
Lu Ann in Iowa
Nancy Ii have a request. I have been looking for a recipe for a Dutch Apple
Bread. Sam's Club had a bread they sold, made by Oregon Trail [? ]. There was a
Dutch apple and a cinnamon raisin bread. They where a heavy bread, and I loved
the apple one. They have discontinued the apple and kept the raisin
one. If anyone out there knows what i am talking about and can help me with a
recipe i would sure appreciate it. It was the best bread i have ever had.
Jenny in Ky
This is for Rose in NC who wants to help her grandson make a present for his
mother. My daughter took tote bags (like Michael's carries) and painted her
children's hands on them for herself and a Christmas gift for me a few years
ago. But the one I treasure is the t-shirt she put the oldest child's handprints
on it, then the 3 babies at that time (ages 7 month twins and 3 months (son's
daughter)) and painted their feet and put them on the rest of the shirt along
with their names and ages. Then she put a slogan about Ask me about my
grandbabies. So many things you can do with paint, hands, and feet.
We did discover that one of the babies did not like getting its foot painted and
to this day will not walk in mud, grass, etc. Told us something back then.
Judy in VA (65 on January 15)
Hi Nancy!
Avagail in MO. asked for a cheese cake type dip.
Here is a recipe from a previous newsletter, however its before I started
putting the date on my copies so I dont know who originally sent this in.
Chocolate Chip Ball
1 - 8 oz. pkg. cream cheese, softened
1/2 C. butter, softened
3/4 C. confectioners sugar
2 T. brown sugar
1/4 t. vanilla extract
3/4 C. miniature semi sweet chocolate chips
3/4 C. finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in
confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover,
and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap, and
chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped
pecans before serving.
* I like to serve with graham cracker sticks, but for a baby shower those little
Teddy Grahams would be nice.
Original recipe yield: 32 servings
Hope this is what Avagail is looking for!
Suzie in North West MI.
Hi this is for Lorie in Orlando Fl in the Nov 26
Newsletter she as for Pumpkin squares with the crust made with Bisquick
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35956
I found this in the Betty Crocker link hope its what you want Pumpkin-Spice
Dessert Recipe from Betty Crocker
Caroline MO
There was not room to post all the messages in
today's newsletter. More will be posted tomorrow.
Nancy
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