The purpose of this recipe newsletter is to post requests and replies, and recipes  from our recipe family (members) and to post all their great tried and tested (TNT) recipes. 



July 26, 2006
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Updated Pages
Pork Chop and Other Pork Recipes
Blackberry Recipes
Cobbler Recipes

Email address to send replies, requests and tried and true recipes. If responding to a recipe posted in the newsletter please include the date and the name of the member submitting the recipe.

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I made the Orange Soak Cake, that Tona in Bama sent in. I can't remember the date, sorry. It was soooo moist & good. It is a keeper! We go to a difference Jamboree each Sat. Nite & someone brought an orange cake & it was so dry , got home & had a big piece of mine.

This isn't food related but thought someone could help me solve a printer. All of a sudden in the last week, every time I highlight something to print, it prints the highlight in black lines too. What is causing this. I've gone to the printer & tried everything, the help with problems, it says. Does anyone know how to correct this??? It uses a lot of ink doing that. Thanks in advance.
Joyce in Olney, TX

Nancy, I am looking for a recipe for fig newtons. I sure would appreciate any help from the group. I have an abundance of figs and my husband loves fig newtons.
Betty T. Ga.

Caramel Tortilla Pie
2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Flour Tortillas for Burritos

Heat oven to 350. Spray 15x10x1-inch baking pan with nonstick cooking spray. In medium saucepan, combine pecan pieces and butter; cook and stir over medium heat until butter is melted and pecans are toasted. Remove from heat. Stir in brown sugar, whipping cream, flour and cinnamon. Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan mixture evenly over tortilla. Repeat layers two more times. Top with a fourth tortilla. Make another stack on same baking pan using remaining 4 tortillas and pecan mixture. Bake at 350 for 15 minutes. Cool slightly; cut into wedges. If desired, serve topped with scoop of vanilla ice cream. Makes 12 servings.
Tona in Bama

Hello Friends,
It's been a long time since I've posted! However, I've still been keeping up on everyone's lives through the newsletter so I don't feel too lost. :-)

My husband has just been diagnosed as gluten-intolerant -- no wheat, barley, rye or oats - nor any anything made with any ingredients derived from these four. We're doing well finding gluten free foods. However I'm really hesitant to try any gluten-free recipes for breads, cookies, and especially pie crusts without getting a big thumbs up from someone who's actually tried the recipes.

Does anyone here have some good TNT gluten-free recipes for such baked goods?

Thanks! ~ Kris in Montague, MI ~

Nancy, Siggy and Ditto AND all Nancylanders. In page 3 of 3 of the 23-24 Jul Newsletter, Ruth asked for a recipe for an Orange Sunshine Cake. While I haven't tried this recipe YET, it appears to be what she was looking for as I found it on a Florida web site with a co-title of Florida Sunshine Cake. I will definitely be giving this a try just as soon as the temperature here in southern California gets low enough to turn on the oven again! Mr. Myron Drinkwater - Lake Forest, CA

ORANGE SUNSHINE CAKE
1 cup unsalted butter
3 cups granulated sugar
5 large eggs, well beaten
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
1 Tbsp pure orange extract
1 Tbsp vanilla

Frosting:
1/3 cup butter
2 Tbsp freshly squeezed orange juice
1 tsp freshly grated orange zest
2 cups powdered sugar

Preheat the oven to 325º. Grease and flour a 10-inch tube pan, 12-cup Bundt pan, or 12-cup angel food cake pan. Cream the butter and sugar until light and fluffy in a large bowl. Add the beaten eggs and mix well. Sift the flour and baking powder in small amounts into the butter mixture, alternating with the milk, making sure to start and end with the milk. Stir in the flavorings. Bake in the preheated oven for 50 to 60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Remove from the pan and let cool on a wire rack. Once the cake has cooled slightly, mix the frosting by blending all of the ingredients until smooth. Drizzle the frosting over the cake. Yield: 12 servings.

Orange sunshine cake found on www.Cooks.com

 for Ruth ( July 25th ). I hope it will taste like the one you had.
Jocelyne in Québec

ORANGE SUNSHINE CAKE
1 butter recipe yellow cake mix (mix only)
1 can mandarin orange segments, including juice (reserve 5 segments for decoration)
1/2 c. oil
4 eggs

Mix as usual. Pour into 3 prepared 8-inch round cake pans. Bake at 350 degrees for 25-30 minutes.

FROSTING:
1 (9 oz.) Cool Whip
1 (15 oz.) can crushed pineapple, drained
1 vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate.

Mini Oreo Cheesecakes
Place paper liners in muffin tin. Set an Oreo cookie on bottom of each muffin liner. Beat together 3 pkg. (8 oz. ea.) softened cream cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Spoon mixture over each cookie. Bake 350 degrees for 15 - 20 min. or until center is almost set. Cool completely, then refrigerate 1 hr. or overnight. Drizzle with melted chocolate and a dollop of whipped topping.
Tona in Bama

Hello Nancy and all you great cooks. I did not, unfortunately, copy the Grape Salad recipe that everyone is raving about and have an occasion coming up that I really need a great salad for. Could someone in Nancyland help me find the newsletter where it is listed. I am grateful for any help that you can give me.
Nancy, this newsletter is the highlight of my day. I sit down and read every word and relax before suppertime. Thank you so much for all you do for all of us.
God Bless,
Barbara in Corsicana,Tx.

This is for Glory from Tucson. Your dreamsicle cake for diabetics sound very good. My dh is diabetic and I would like to make this for him, but you do not include any directions for making it. Would you please repost it with directions? Thanx,
Gay in L.I.

This is my daughters favorite smoothie recipe.

Orange Smoothie
4 to 5 servings

2 cups milk
1 can (6 ounces) frozen orange juice concentrate, thawed
1/4 cup sugar
1 teaspoon vanilla extract
2 cups ice cubes

In a blender, blend all the ingredients until the ice cubes are crushed and the mixture is well combined, thick, and frothy. Pour into glasses and serve immediately.

Note: Garnish each serving with a slice of orange. These can be made into orange smoothie shakes by using ice cream instead of ice cubes.

Heather in California

This is my favorite salmon recipe, couldn't be easier.

Simple Baked Salmon
2 salmon filets (approx. 1/2 lb each)
olive oil
tartar sauce

Put salmon filets in a glass baking dish. Drizzle a little olive oil over the filets and flip them over a couple of times to spread the oil and get a little oil on the bottom of the baking dish and the under side of the filets.

Bake in a 350 degree oven for 15-30 minutes depending on the thickness of the filets. You want them to be cooked until they start to flake and become opaque inside, but don't dry them out.
Serve with tartar sauce

In the July 23-24 newsletter, Bg of Indy asked for a blueberry muffin recipe. I like these, and they are a little different from the previously posted ones.

Blueberry Muffins
1 and 3/4 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/4 t. salt
1 beaten egg
3/4 c, milk
1/4 c. cooking oil
3/4 c. fresh or frozen blueberries
1 t. grated lemon peel

In a mixing bowl comgine flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk, oil and lemon peel. Add all at once to flour mixture. Stir just unlil moistened, batter will be a little lumpy. Gently stir in the berries. Spoon batter into lightly greased muffin cups, about 2/3 full, or use paper baking cups instead. Bake at 400 degrees about 20 minutes, or until golden. Makes 10 to 12.
Dorothy from WA

Nancy,
Sorry you have been having so many server problems. But I’ll say that it is always worth the wait for my newsletter. I need help from my family in Nancyland. Last weekend I ate at a restaurant called Red Mesa in Traverse City, MI. I had an appetizer called Peruvian Armadillo Eggs. It was shredded chicken surrounded by mashed potatoes and deep fried. Anyone heard of this before and have a recipe? They were rolled in Panco crumbs I think! Would appreciate the feedback.
Thanks, Vickie, MI

Here are my favorite brisket recipes....enjoy.

Onion Brisket
One 3 to 3 1/2 lb. beef brisket
1 large onion, coarsely chopped
1 cup catsup
1/2 cup water
1 envelope (1 oz) Lipton onion soup mix

Preheat oven to 350. Place the brisket in a roasting pan that has been lined with foil and coated with nonstick vegetable spray. In a medium bowl, combine the remaining ingredients and mix well. Pour over the brisket and
cover tightly with foil. Bake for 2-1/2 to 3 hours or until fork tender. Serves 4 to 6

SAVORY BRISKET
2 tablespoons soy sauce
1/2 cup black coffee
1 (3 pound) brisket
1/2 cup catsup
1/2 cup chili sauce
1/2 cup honey
1/3 cup Worcestershire sauce
1 large clove garlic, minced

In a large Dutch oven, brown meat on all sides. Combine remaining ingredients; pour over brisket. Cover and simmer on stove top or in a 325 degree F oven for 3 to 4 hours, or until tender. To serve, slice on the diagonal.
Makes 4 servings.

Texas Style Beef Brisket
3 lb beef brisket
1-1/2 c onion, chopped
2 T honey mustard
2 T brown sugar
1 T Worcestershire
1 t chili powder
1/4 c red wine
1/4 c no salt added tomato sauce
2 T molasses

Preheat the oven to 325 degrees F. Place a 24-inch length of heavy-duty aluminum foil in a 13x9 inch baking pan.
Combine all the sauce ingredients in a medium bowl. Place the brisket in the center of the foil. Pour the sauce over the meat. Bring the ends of the foil together; fold over and continue folding down to the top of meat. Fold the sides up to make a neatly sealed package. Bake 3 to 3-1/2 hrs, or until the meat is tender.

Remove from the oven. Trim the excess fat and thinly slice the meat across the grain. Skim the excess fat from the sauce with a spoon or fat-separator. Serve the defatted gravy over the meat.

Yield: 10 Servings

Heather in California

For Maryuan from MN in the July 19 Newsletter

Marinated Tomatoes
50 cherry tomatoes cut in half
1 red onion or sweet onion thinly sliced
¼ to ½ cup olive oil
1/3 to 1/2 cup red wine or any other flavored vinegar adjusted to taste
2 teaspoons oregano
1 Tablespoon minced basil
1 teaspoon salt
1/2 to 1/3 teaspoon dry mustard
½ teaspoon pepper
2 to 3 cloves garlic, minced

Combine all ingredients and mix well pour over the tomatoes and onion and toss to coat Refrigerated for at least 2 hours

Caroline in St Louis

If Rose Marie would like to post her recipe for the Strawberry Tunnel Cream Cake, I surely would appreciate it. She mentioned she had this recipe in the July 23-24 newsletter.
Thanks!! Beth in Utah

My husband and I picked Blueberries today; they were plentiful, but need ripening. I made the Fresh Fruit Muffins this evening by Josie-Lynn in Georgia; Thankx - and they turned out beautiful. Her recipe was in today, July 25th letter.
Anita in Olean, New York

Hi Nancy,
I hope you and the furry assistants are having a good summer. It is so hot here in Northern Ontario I am wishing I could move up to Nunavut near the arctic. I much prefer cold to hot and humid. We have had 2 very short rain showers since May.
This is for bg in Indy who requested a recipe for Blueberry Muffins in the July 23-24th newsletter. I hope they are enjoyed as much as my family do. The recipe is for a cake, but I make muffins instead 98% of the time.
Betty in Canada.

My Favourite Blueberry Cake
1 cup sugar (scant)
2 cups flour
4 tsp. baking powder
1/4 tsp. salt
1 egg - well beaten
1 cup milk
4 tbspn. melted shortening
1 cup berries.

Method:-
Sift dry ingredients thoroughly, into mixing bowl. Add berries and make sure they are completely coated. Combine egg, milk and melted shortening.
Turn into dry ingredients, stirring just enough to combine. Mixture has a rough appearance.
Fill greased cake tin two-thirds full, handling batter as little as possible.

Bake in hot oven. About 375ºF to 400ºF for 25-30 minutes, or until golden brown.
NOTE:-This makes very nice muffins, about 1-1/2 dozen medium. In fact I prefer these muffins to most I have tried.

Please visit my website "Betty's Place"
http://members.shaw.ca/b.e.webb

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