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Nancy:
Tell everyone Thanks for resending the Snowman Soup recipe. Merry Christmas to all.
Thanks and have an Awesome day! Darlene

This is in reply to Myron Drinkwater's comment in the 12/13 newsletter about having more appetizer recipes if anyone would like to have them.
Go for it Myron! We love ANYTHING you submit to this newsletter. I copy almost anything you submit. I am also a fan of Tona in Alabama and copy almost all of her recipes. I copy way too many recipes, I will never be able to try all of them. I don't mean to imply that I don't copy anybody else's recipes, because I do.

However, I don't make hard copies of all of them until I am ready to prepare the recipe. I have a horrendous file entitled "Recipes" all broken down to different sub-categories.
Anyway, Go Myron Go! Sunshine in South Texas

Must tell my experience with the Blasted Chicken recipe. I made it a couple weeks ago and what a mess. I had just gotten a new oven and after baking the chicken, my husband and I together had to spend an hour each getting it clean. It splattered all over and smoked us out of the house. Thank goodness Oregon's weather isn't that cold as we had every window in the house open for at least 30 minutes. If it is any consolation, it tasted OK, but I will never do it again. Has this recipe worked for others? Linda in OR

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!

Catalogs.com
Wild Neckties from WildTies.com
Gadget Universe
Things You Never Knew Existed
Shop at joann.com
Delicious Chef-Prepared Meals at Home Bistro
Carol Wright Gifts
Shop Barbecues.com - Your Backyard Entertaining Source!
Shop National Geographic!

This is for LuAnn in IA. I purchased one of those Back to Basics toasters and we just loved it. However a few weeks into use, the Teflon coating on the egg tray peeled off. Well of course I stopped using it. I kept meaning to email the company, but time slipped by until this week I decided I needed to get a replacement cup or throw away the whole thing and get a new toaster. Well I emailed the company and told them I thought it was a defect of the toaster and not my care that caused the problem. Never expecting an answer, imagine my surprise when I got an email the following day from them stating that if I would send them a number from the bottom of my toaster they would send me a new egg tray. I did so immediately and have received an email already stating that my new free egg tray is already shipped. They also informed me they made improvements on the handle of the egg tray.

So because of their personal involvement and the way they handled my email, I highly recommend their product. It is really neat to use to make the Egg McMuffins with and we loved having it. Can't wait to start using it again.
Lynette in TX

For Dawn in Ma regarding the Ritz peanut butter cookies. I submitted that recipe about 2 months ago, and thought you might like to try another version. Make up a powdered sugar frosting (powdered sugar and margarine) and add to it mint, raspberry or other flavors, along with coloring, and use that rather than the peanut butter. Really good stuff. Roz in Indy

For the 2 ingredient gang-----I have not found "cherry chips" but I did find red vanilla chips at Joanne Fabrics. I haven't used them yet but plan to this weekend. I will also add some dried cherries to the fudge. My daughter made cherry fudge this past weekend, using white chips and a half can of pie cherries that she chopped. I warned her about too much liquid and I was right--it did not set up well. So we reheated the "fudge" and added another 1/2 package of white chips. We used a total of 14-15 oz of the chips and it hardened well and tasted wonderful. I also have made lemon with white chips, lemon icing, a 1/2 teaspoon of vanilla and 1/2 teaspoon of lemon extract. This may be one of my favorites.
AnneE from Pa.

JAN HAGEL
1 C. Butter
1 C. Sugar
2 C. Flour
1/2 C. Sliced Almonds
2 tsp. Almond Extract
1 Egg

Cream butter and sugar, add egg yolk and flavoring. Beat until fluffy, add flour, mix well. Turn dough onto greased 15 x 10 cookie sheet. Beat egg white until foamy, spread evenly over dough with pastry brush. Combine 1 Tblsp. sugar and 1/4 tsp. cinnamon, sprinkle over dough, sprinkle with with almonds. Bake 25 minutes at 350 degrees. Let cool in pan 10 minutes. Cut lengthwise, then diagonally. Makes 6 dozen. Margaret, Tulsa

HOT SPICED COCOA
2-1/4 C. non-fat dry milk
1/2 C. unsweetened cocoa
1/4 C. Sugar replacement
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix and store in covered jar. 2 tsps. to 1 cup hot water. makes 13 cups...30 calories per cup.
Margaret, Tulsa

Hi Nancy, In Dec. 12 newsletter Grateful in Mt. Juliet TN asked about the Hand & Body Lotion that was in the 12-9 newsletter courtesy of Tona in Bama.. Someone else wrote in a day or so later and said they mixed the lotion in a baggy and they cut of tip of bag and squeezed into jars. Sounds easier as I wouldn't like to try getting that off my electric mixer beaters. (Simplier to squish a baggy.)

Jan Bradenton Fl. Dec. 12 newsletter. I made lemon fudge from lemon icing and white chips. Added a little lemon extract. Then sprinkled crushed lemon drops on top before the fudge had time to set up. (Put hard lemon candy in plastic sandwich bag, and gently crush with a hammer.)
Margaret, Tulsa.

In response to Cyndi in Texas (12/10), I have made granola using Quaker oatmeal. Just make sure you use old fashioned oats and not the quick cooking oats.

The following is my variation of a granola recipe from www.MrBreakfast.com

Coconut Granola
4 cups old fashioned oats
1 cup flaked coconut
1/4 cup chopped almonds
1/4 cup wheat germ
1/4 cup flax seeds (optional)
1/4 cup cranberries
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
2 teaspoons maple syrup
1/4 teaspoon salt
white chocolate chips

In a large bowl combine the oats, almonds, wheat germ, flax seeds and coconut. In a saucepan, on medium heat, stir butter, brown sugar, honey, oil, flavorings, and salt together until well mixed. Pour over oat mixture and stir to coat evenly. Pour onto a well-greased baking pan.

Bake at 275 degrees for 1 hour or until golden brown, stirring occasionally. Remove from oven and let cool. Then stir in the cranberries and white chocolate chips.
Yum! Tiffany in Ga

Hello to all in Nancyland! My puter has been acting up and it has taken a while to get back! I've been cooking up a storm this season! I have a few to share too. Here's a fabulous one! There were no leftovers on this baby! The bourbon cuts the sickly sweetness of regular pecan pie!

Chocolate-Bourbon Pecan Pie
1/2 (15 oz) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6oz) chocolate morsels (I used Ghiradelli dark)
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water (I used Jim Beam bourbon)
4 large eggs
1/4 cup butter, melted
2 tsp vanilla extract
1/2 tsp salt

Fit piecrust into your nine-inch pie plate and fold edges and crimp. Sprinkle pecans and chocolate evenly on bottom of crust; set aside. Combine corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat Cook; stir constantly for about 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually, whisk about one-fourth of the hot mixture into the egg mixture. Add this to the remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325 for 55 minutes or until set; cool on wire rack.
8 servings.

This is good hot or cold! The taste will vary with types of chocolate and bourbon brands. It's a good idea to put your pie on a cookie sheet or pizza pan in the oven. Just in case that is. I had to drive all the way to Missouri to get the bourbon as I'm in and surrounded by dry counties! it was well worth the drive though. And I'm 41, single, female and have traveled a lot! My mother passed away last year from gallbladder cancer and this is a hard year for us kids. It just makes family all that much more important. Happy Holidays and I'll share more soon!
Charley in Arkansas Ozarks

A while back everyone sent in hints and tips about mailing overseas to the military stationed in Iran and Iraq. A friend of mine's son is over there now and I wanted to show her all the tips on how to package food to mail and what items were so desperately needed over there. Does anyone know what newsletter(s) that was in?
Tyler

In the Dec 12 newsletter, Karen, Il wanted a brown sugar fudge recipe. This is what I had copied into my files from this fabulous site. Merry Christmas to you Nancy, Siggy and Ditto, and all of the
Nancylanders. The best to each of you in the upcoming year.
Barb in OKC

"For Andrea in Los Angeles, here's a recipe for a microwave brown sugar fudge. We called it penuche when my Mom made it when we were kids; of course hers was the boil on top of the stove kind. Stirring very well makes the smoothest penuche. If you have to store it for awhile, it may get sugary, but it still tastes good."

Microwave Penuche
1-2/3 c. butter
1 c. packed brown sugar
1 (14.oz) can sweetened condensed milk
1-1/2½ t. vanilla

Put butter in a 2-quart glass measuring cup. Microwave on full power for 1 minute. Stir in brown sugar and sweetened condensed milk. Microwave on full power for 8 to 9 minutes or until mixture is a medium caramel color, stirring every 2 minutes. Stir in vanilla. Beat with a wooden spoon for 2 to 3 minutes. Fold in chopped nuts. Pour into an 8" or 9" square pan lined with foil and buttered. Cool slightly,
then refrigerate to set. Cut into squares

To Karen in IL
I sent in the 'Brown Sugar Fudge' recipe. It was posted in the November 1st Newsletter.
From Merry M in MN

Joan in Ma also sent in the information about the brown sugar fudge.

For Cheryl in Ohio from December 12

Our WalMart has the cherry chips - however they are not the "real deal" and don't melt as quickly as the chocolate chips for example.

My husband - who does not cook at all - has made 5 different batches over the last two Saturdays. I have two broken shoulders and can do no cooking - can't even reach the oven or micro - so it's been a real experience for both of us. But this recipe intrigued me and he agreed to be my guinea pig.

If you use these, melt for the same amount of time - but just be prepared to stir a little longer. Then he used Cheesecake Frosting with them. He says they are the best of the bunch.

The second Saturday he made the fudge, we buttered foil sheets to go into the 8x8 pans and then when chilled just lifted them out to a cutting board - came out with no crumbs or lost pieces - AND no clean-up.

He's been wonderful through all this - and we just found out yesterday he has another month to go at least. His making fudge tickles every one who knows him.
Good luck!
Rosemarie in rural Kansas City

Karen, IL was looking for the Brown Sugar Fudge recipe in the Dec. 12 newsletter. Thanks for reminding me Karen, I want to make it too.

Brown Sugar Fudge
3 cups brown sugar
1 cup evaporated milk
1 tablespoon light corn syrup
1 tsp. vanilla
1 cup chopped nuts
3 tablespoons butter

In medium saucepan combine brown sugar with evaporated milk and corn syrup, bring to boil. Stir constantly. Continue boiling, stir frequently until soft ball stage or 234 to 238 degrees is reached on candy thermometer.

Remove from heat, add butter and vanilla, do not stir. Let cool 25 minutes.
Beat with wooden spoon until fudge begins to thicken. Add nuts and beat a few more minutes until fudge begins to lose its gloss but is not too thick.
Pour or spread into greased

I have made several breakfast casseroles but they always seem so dry. I had one once that was very good but can't figure out the measurements. Maybe some of you have made this one? It has frozen shredded hash browns, cheese, eggs and what ever breakfast meat you like. It also had red bell peppers in rings on top for decoration at Christmas - very pretty.
Dee in CA

To Susie in Indy, from Don in Mich' I read your note about your hands being in rough shape. I have a solution. There is a product that has been out for some time called "Bag Balm" You can find it in Meijers, or Walmart. It is used by farmers to put on the udders of their cows. It cures dry skin, cuts and abrasions. The farmers quickly learned that it does wonders for their hands as well. I have the same problem you do, All those little cuts are like paper cuts, they really hurt. So I rubbed a glob of Bag Balm on my hands and put on rubber gloves before I went to bed. In the morning my hands were cured, for stubborn cases I did it two nights in a row. This lasted for about two weeks before I did it again. Small price to pay for the relief I got. It really works. I found this out by word of mouth from my neighbor.
Don in Mich

For the member requesting ideas for her Granddaughter that is a beginning cook, I wanted to suggest a gift subscription to a cooking magazine. I love the Taste of Home, and Homecooking magazines, but there are so many different ones out there. It's a gift that keeps coming throughout the year.
Mariann in Michigan

Nancy, I was going through some papers and found the Skin Cream and I do remember someone else was wanting it.

Skin Cream
1, 16 oz., jar of Petroleum Jelly, Dollar General Brand
1, 16 oz., jar of DeLon Vitamin E Creme, Dollar General Brand
1, 16 oz., bottle of Baby Lotion, Sleepy Time, Chamomille and Lavender, Dollar General Brand

Whipped it together with my hand mixer and store it in Rubbermaid containers. I can live with the ten minutes of stickiness after a shower for the feel it gives me all day long.

To the original person that post this thank you so much. Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy

From files of Peggy Nela
I made this but used the ziplock bag to mix it in no mess to clean up. Thank you to who ever that idea was.
Joyce 54 in Michigan

Others that sent this recipe were C J in NE Arkansas

Hi Nancy, and a big hello to Kara in NY. Happy Belated Birthday to you my Leo mate. I think you will be surprised when you taste the Bacardi Rum Cake. It is good. I have another recipe for you and all the other Nancylanders, I haven't made this cake yet, just got it sent to me, gotta go to the store. Phyllis Spears on the Arkansas Outdoors TV show on our PBS Station has a cooking spot, and she has some real good recipes, mostly wild game. For the lady's in Arkansas, Louisiana, and East Texas if you get AETN out of Conway she is on it. This is her cake recipe and I have another of her recipes I will send after Christmas, I plan to make.

Inside-Out Cake
1 Lemon Cake Mix
1 Can Lemon Frosting
4 Eggs
3/4 Cup oil
1 Cup water

Mix all ingredients well. Pour into a 9" x 13" baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. She says this is good to take camping. You can put frosting on it or it is good with out frosting.

I have 2 quick no-cook fudge recipes will send in another letter.
Happy Holidays
C.J. in NE Arkansas

Hi Nancy in 12/12 issue Susie/Indy stated her hands were cracked and dry. My Dermatologist recommends Cetaphil. I got some and put it on each day after my shower and my skin has improved 100 percent. I also use the soap by the same name. I don't have to relotion my hands and I am in water all day at work. Hope this helps.
Brenda/Alabama

Hello Nancy and all Nancylanders out there. I wish everyone a very Happy Holiday and a very healthy and happy new year. With Christmas coming so fast, I wanted to remember to send my greetings to all. Nancy may you especially have a great new year and we are so very happy that you manage to get this newsletter out to us on a daily basis. Of course, also thanks to the helpers. Merry Christmas and Happy New Year to one and all.
Judy in Ohio

I am wondering if anyone out there has a Cuisinart Griller and would express their opinion of it. I've read reviews on it and it has pros and cons. Thinking of asking Santa for one but would like to know if it is worth the price.
Joan in Ma 12/12

I know someone in Nancyland will have a good idea on dipping things in Chocolate. We get so tired of dipping the peanut butter/ Ritz , the cookie balls, Martha Washingtons. It seems everything we make, we have to dip. I know you can pour the chocolate if its on a this wire rack, but this is so messy. We usually dip, using 2 forks. Using toothpicks didn't work. My daughter had several things she wanted to make but after she started dipping the things she had to dip, she got a little burned out.

Next week on the day(AM) I have my cardiology workup done, I'm to have 2 large crockpots at my husbands work full of chili for a chilicook off at noon. Several were relieved that I was bringing mine--the boss like his chili HOT. I'm really not in competitation with him, but I do want to make a good pot of chili. I'm using my tweeked version of the Wendie's clone. My husband loves it.

So next week, when I was just taking fudge and cookies for the guys to snack on when they come into the office has gone to bring candy and snacks for at least 45 and chili for that many too! Happy Birthday to me to! My husband is enjoying my retirement as much as I!
Jae in central OK 55 until the 22nd! and mother to Sunni (20), my co-candy cook

This is for Dawn-Cape Cod, Ma, in the Dec.11 newsletter,
For the 2 ingredient fudge I use the small jar, 16-18 oz. of crunchy peanut butter, heat it for 1 min. in the microwave, stir real good. Use one can of chocolate frosting ,or vanilla, and heat it for one min. and stir.Then mix together and pour into an 8 x 8 pan lined with waxed paper and let it set til firm. It's so simple! Everybody loves it. There are so many different flavors to mix together.
Everyone have a Merry Christmas.
Sharron in Ind.

For Karen of IL (Dec 12) and others- I found the recipes for brown sugar fudge/penuche.....I'd been looking for several weeks- finally found them via a dogpile.com search!

The first two are the traditional and it was in the Nov. 14, 2004 issue of Daily Recipe Exchange-sent in originally by Lynnette of NY. There were variations for coconut,peanut butter, and nut penuche.

Here is the original recipe:

Penuche recipe is made with brown sugar, vanilla, butter, and chopped pecans, along with candied cherries if desired.

2 pounds light brown sugar
1 cup evaporated milk
1/2 cup butter
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped pecans
3/4 cup halved candied cherries, optional

In a medium saucepan, mix brown sugar, milk, butter, and salt. Cook, stirring, until sugar is dissolved. Cook without stirring until soft ball stage is reached* or to 238° on a candy thermometer. Remove from heat and let cool to lukewarm.

Add vanilla, pecans, and cherries, if using. Beat until thick. Pour into a buttered 9-inch square pan. When firm, cut into squares.
Makes about 3 pounds of penuche.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).
Source: Southern Food (About.com)

Penuche Recipe
2 cups brown sugar
1/2 cup Karo, Blue Label
1/2 cup rich milk
1/4 teaspoon salt
1/2 tablespoon butter
1/3 teaspoon vanilla

Combine the Karo, butter, sugar, milk and salt and boil until a little when tried in cold water forms a soft ball, 238 degrees F. Cool till tepid, add the vanilla, heat until creamy and pour one half inch deep into a medium-sized pan lightly oiled. When almost cool, cut into squares.
Source: Freerecipe.org
Lynnette in NY

Then there is the microwave version that was in the Nov 2, 2006 issue of Nancy's newsletter. No name was given- just Eureka,IL :

Here’s a recipe for a microwave brown sugar fudge. We called it penuche when my Mom made it when we were kids; of course hers was the boil on top of the stove kind. Stirring very well makes the smoothest penuche. If you have to store it for awhile, it may get sugary, but it still tastes good.

I make various candies each year to keep up the family tradition, but for the most part if you can’t make it in the microwave, it doesn’t get made!

Microwave Penuche
1-2/3 c. butter
1 c. packed brown sugar
1 (14.oz) can sweetened condensed milk
1-1/2½ t. vanilla

Put butter in a 2-quart glass measuring cup. Microwave on full power for 1 minute. Stir in brown sugar and sweetened condensed milk. Microwave on full power for 8 to 9 minutes or until mixture is a medium caramel color, stirring every 2 minutes. Stir in vanilla. Beat with a wooden spoon for 2 to 3 minutes. Fold in chopped nuts. Pour into an 8” or 9” square pan lined with foil and buttered. Cool slightly, then refrigerate to set. Cut into squares.
Eureka, IL

Happy Holidays to all from Sharon in South Australia

Hi to all,
My daughter made this the last two years at Christmas and was a big hit.

A box cheesits
peanut butter
dipping chocolate

Take one cheesit and spread with peanut butter, make three layers (three crackers stacked). Dipped in chocolate is so good, you would never think what it was. Add to the plate of
other dipped chocolates.
Kay, Springfield, MO

For Darlene Thomas in Dec. 12 newsletter for Snowman Soup
BB

Tags to print for the Snowman Soup
http://www.dltk-holidays.com/xmas/images/csnowmansoup.gif

Merry Christmas and Happy Holidays to all my Nancyland family! Here's hoping each of you is blessed with the Joy of the Season. A special wish of blessings and joy for you, Nancy, for bringing us all together.

Regarding the letters about boiling an omelet in a bag: I recently purchased a vacuum food sealer. The instruction book says you can boil and/or microwave in the bags. You don't have to vacuum seal the bags, just seal the open end and boil away. Might be a good alternative for those of you who like the boiled-in-a-baggie variety.

Lin, adding any kind of water-based liquid to chocolate will seize it; if you want almond flavoring, try your local cake decorating store and buy some almond oil.
Doris in Oklahoma City

Hello Nancy, I've been busy sending the two ingredient fudge to all in my address book, and many have emailed back saying they were going to try it. The latest I made was milk chocolate chip with caramel frosting, toasted and chopped pecans. Very good.

I will soon be moving into a new house. It will have smooth surface stovetop and I know back earlier in the year there was a lot of discussion on how to clean them. What I would like to know are what is the best cookware to use on it. I would appreciate any input Nancylander's have. Merry Christmas Connie in TX

Someone requested a cookie recipe that you put into the oven, cut it off and in the morning you had cookies. Here is mine.

Forgotten Cookies
2 egg whites, at room temperature
2/3 c. sugar
pinch of salt
1 tsp. vanilla
1 c. finely chopped pecans
1 c. mini chocolate chips

Preheat oven to 350. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter. Drop by teaspoonfuls onto the foil. Put in oven, then turn the oven off. Leave in oven overnight with closed door.
Dawn, SW Georgia

I need a recipe for a lamb roast?
Rich I

HI ALL :)
I would a recipe for chocolate peppermint cake using a boxed mix and peppermint candies sprinkled on top of the icing?????
Thanks.. Gina -Peru, Indiana

Hi Nancy and Everyone!
This is for Shirley F/Shirley in Tyler, Texas, who in the December 2nd newsletter
http://www.nancys-kitchen.com/december-2-2006.htm
was wanting ideas for using a bag of meatballs in her freezer - I just had a Christmas luncheon with the seniors from our church today and I fixed a large bag of meatballs with a large can of sweet and sour sauce and it was a big hit. I purchased both at GFS. Hope your try it and like it.
Donna L. In OH enjoying the 50 degree weather we are having this week.

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and who submitted the recipe or message.  Remember to include your name within the message as well

Hello all :) This is in response to Emma, from Texas... for cookies :)
Hope you all have a wonderful Holiday Season :)
Gina

Melting Moments Cookies
Melting moment cookies only require four ingredients, and they literally melt in your mouth. They are perfect for winter holidays as they resemble round snowballs.

2 cups butter
1/2 cup cornstarch
3 cups flour
1 cup confectioner sugar

Cream butter; add remaining ingredients and mix well. Drop on cookie sheet (1/2-1 inch balls). Bake at 350 degrees for approx. 20 minutes. Cool, then roll in sifted confectioner sugar.

Judie/So.Calif. Dec 12 newsletter Please ask Judie for her chicken Poprikash recipe
Betty In East Tennessee

To Buckeye Annie looking for a great dessert for her holiday work party (and anyone else) from the December 3 newsletter,

This recipe has always been a great standby in my family and I have used it for years—it can be used for summer gatherings and Christmastime. It is very easy and quick to make. Hope this work for you. Enjoy!!


Watergate Salad
1 tub Cool Whip
1 can crushed pineapple with juice

1 package instant Pistachio Pudding (gives it a nice flavor and green in color for the holidays. You can also try other pudding flavors for variety. I have used Banana Walnut and that makes up nice too)

3-4 cups Mini Marshmallows (white or colored)

In a bowl put the can of pineapple with the juice. Mix in the dry pistachio pudding. Fold in the container of cool whip and the marshmallows. You can finish the top with candied cherries in red or green for added holiday appeal. Put in refrigerator for a few hours or overnight. Serve chilled. Enjoy!
Kara in NY

Good morning, Nancy and 'Landers! I want to wish you all the loveliest of Christmas times.
For dear Mr. Myron, thanks for reminding me of "old faithful" cheese ball (the one with cheddar, blue cheese, etc.) I made it for years and years then sort of forgot about it. BUT YES! It freezes beautifully. Just wrap really, really well ( I wrap in foil, then wrap that in plastic wrap. ) I roll mine in chopped pecans, then sprinkle some paprika over for color.
Kathi in Virginia

Hi, Nancy!
I sent you this email once before, today, but lost it in cyberspace somewhere. If you get two from me, please disregard one and chalk it up to one of those senior moments (I'll be 48 next week!)

Buttermilk Pear Cake
3 c. baking mix, like Bisquick
1 t. baking soda
1 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1 1/2 c. sugar
1/2 c. butter or margarine, at room temperature
2 eggs
3/4 c. buttermilk or sour milk*
1 1/2 t. vanilla
1 c. pecan pieces
3 very ripe pears, peeled, chopped and cut up
Combine baking mix, baking soda, cinnamon, cloves and nutmeg; set aside. In mixing bowl, cream sugar and butter; add eggs and mix. Add baking mix/spice mixture to creamed mixture alternately with buttermilk; mix. Add vanilla, pecan pieces and pears and mix well. Transfer batter to a greased and floured Bundt pan and bake at 350º for 50 minutes or til done.
*To make sour milk, place 1 t. lemon juice in liquid measuring cup and add milk to make 3/4 c.

By the way. Nancy, I wrote you yesterday that I hadn't received the newsletter in about a week and today I got the 12/10 in my inbox. Maybe just emailing you fixed the problem!

Hope all are doing well and enjoying this holiday season!
Sharon in Texas

In December 10th's newsletter, Bob in Adelaide South Australia stated that he had several recipes for Crystallized Ginger.

I would be so thrilled if Bob could provide a recipe or two!!!!!
Thanks so much, in advance, Bob!!!!!
Karen T.

To P C: I don't know if this is the recipe that you are looking for, but I believe that I copied it from one of Nancy's newsletters. I do hope that you can use it and enjoy it.

Ham and Cauliflower Casserole
1 small cauliflower, separated
1/4 cup cornflake crumbs
1/4 pound cooked diced ham
3 tablespoons chopped green pepper
1/2 cup graded cheddar cheese
3/4 cup sour cream
1/4 cup grated paremsan cheese
Dash of paprika

In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with paremesan cheese and bake at 325º F for 20 minutes.
Joseph J.

Hi, Nancy!
Thank you to Lauré in North Hollywood, Ca., Jeanlock in McLean VA. Terese In South Dakota and Doris in Oklahoma City for your recipes for boiled Lemonade. I'll pass your recipes on to my friend and I'm sure he'll be very thankful! I'm also sure he'll say, "I told you so!" (I hate it when he's right!) Thank you all for your replies to my request.

I also want to thank Bette in Indiana (12/9 newsletter) for sending in her recipes for Cinnamon Christmas Log Cookies and Powdered Sugar Cookies. I made both of these this week, and we loved them!

Also, I have a spicy tea mix recipe for M. in Montana (12/1). This isn't a layered mix, but one that you make up and then spoon into the jar. Hope she can use this.

Friendship Tea Mix
1 (18 oz.) jar Tang breakfast drink, orange flavor
1 c. sugar
1/2 c. presweetened lemonade mix (such as Country Time)
1/2 c. instant tea
1 (3 oz.) box orange or peach Jello (dry)
2 1/2 t. cinnamon
1 t. cloves

Combine all ingredients and store in an airtight container, or spoon into jars to give as gifts. Use 1 1/2 T. per cup of hot water.

Thanks, Nancy, for all that you do! (Sorry this is so long!)

Sharon in Texas

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