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. 



Jun 26, 2006
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Deviled Eggs, Egg Dye and Other Egg Recipes

This is for TIA (June 18th newsletter) who requested the Danish Birthday Cake recipe. My Mother got this years ago from a woman from Copenhagen. Years later I was vacationing in Copenhagen and our tour group arranged for us to have dinner with a local family in their home. The dessert was Danish Birthday Cake! It's delicious.
Margo/Boston

Danish Birthday Cake

Sponge cake:
1 cup flour
1/2 cup milk
1 tsp baking powder
1/4 tsp salt
3 eggs, beaten
1 tsp vanilla
1 cup sugar
Heat milk in saucepan until bubbles form around edge.Sift together flour,baking powder and salt. beat eggs and sugar for about 3 minutes on low speed. Blend in flour mixture. Add warm milk and vanilla last. Pour batter equally into two greased and floured cake pans. Bake for 25-30 minutes in a preheated 350 degree oven. Cool cakes and slice horizontally making four layers. I use dental floss to make the layers.

Fillings:
you will need : Italian macaroons, cherry kiafa, whipping cream, raspberry preserves, sliced almonds, vanilla pudding, maraschino cherries

Bottom layer: Pour cherry kiafa (cherry liquor) over crushed Italian macaroons until moist and spread on bottom layer. Place second layer on top.
Second layer: Spread with cooked and cooled vanilla pudding (3-1/2 oz size package). Place third layer on top.

Third layer: Spread raspberry jam or preserves. Place last layer on top.
Cover entire cake, top and sides with whipped cream. Pat sides of cake with thinly sliced toasted almonds. Sprinkle more of the almonds on the top and dot top of cake with Maraschino cherries .

Wickles
Wickles

For Peggy in Arkansas, I found several links for Pickles called Wickles, I don't know if these are the same or not.
Lynette in NY

Nancy this is in response to Irma in Iowa in the June 18th newsletter. She wanted recipes for one person. Here are some links you can go to to get recipes for 1 or 2 people. I hope these will help you out. www.tasteofhome.com and www.cookingfor2.com and www.bisquick.com. I know you will find some recipes at taste of home for one person. You will also find recipes for two people. Hope these websites will help you find some recipes.
Mary G. in Ca.

I hope someone in recipeland recalls the boxed dinner (possibly from the 1970s) called "Chicken Supreme". I believe it was manufactured by Lipton, though it could have been by Kraft. (I wrote to one or both of the companies, but I've never received a response.) The dinner consisted of rice and "the mix", which had crisp (dehydrated, I assume) green peas, pimiento, and probably onion or hint of onion flavor. There was also a packet of cooking sherry included. I don't exactly recall if the chicken was part of the mix or if you had to add it. But, I am going to guess that it was in the mix. I don't recall having to add anything except margarine. I believe it was all prepared on the stovetop and required no baking.

This was one of my favorite childhood dishes. (As you can tell from my poor recollection, I didn't help my mother cook this very often. The only reason I recall the cooking sherry packet is because I was old enough to test it...and found it was horrid by itself. So, I've never forgotten that part of the kit.) I would be so grateful for any help...even if it isn't an exact replication.
Angela Manus, N. Alabama

Just had to write and thank the person who recommended Greased Lightening for removing soap/dirt scrum from the floor of the shower. That stuff is amazing. I have scrubbed with almost everything available and never has it come as clean as with this cleaner. Thanks so much. Another reason this newsletter is the first thing I look for each day.
Jan in HOT Texas!!

I missed the best ever banana bread recipe I'm reading about in your letters. Could someone please let me know the date of the recipe? Thanks. Nancy appreciate so very much all the hard work and effort you put into these letters. And thanks for the advice on the care of hardwood floors.
Lois

In the May 10th newsletter, I just made the Blender Cheesecake: recipe.

I used a 10" pie plate, but I had way too much excess batter left over, after filling up the 10" pie plate.
Should I have used a different size pie plate, or what other alternatives to put this large recipe in???
Thanks in Advance, Sue

To Brenda from Alabama,
I tried your Indescribably Delicious Banana Bread at my sister's this weekend and I thought it was really good. I too have a very good moist unusual Banana Bread recipe I thought you might like to try. I found this recipe in a cookbook bought while living overseas.

Green Shutters Banana Bread
1/2 cup butter
1/2 to 2/3 cup orange marmalade
1 cup sugar
2 cups sifted flour
2 eggs
1/8 tsp. salt
3 ripe bananas, mashed
2 tbsp. sour milk
1 tsp. baking soda

Cream butter and sugar. Add mashed bananas to creamed mixture, along with beaten eggs. Baking soda is added to the sour milk before adding into mixture. Orange marmalade is spooned into mixture and blended in well. Sift together flour and salt, add to mixture until all is stirred in well, along with the milk mixture. Spoon into well greased and floured loaf pan. Bake for 1 hour at 350 degrees or until toothpick comes out clean . Cool on wire rack. Wrap in foil to store.

I hope you will enjoy this version.

P.S. Nancy I really enjoy your newsletter, my sister Barbara from Corsicana, Texas got me started on your site. Thanks so much for your hard work. Jeannie from Henderson, Texas.

I think that maybe this is the recipe that Kathy was looking for in the June 22nd newsletter.
I have a small cookbook that Hershey's gave away in 1979 and this is the recipe they had for the fudge.

Hershey's Fudge
2/3 cup Hershey's Cocoa
3 cups sugar
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla

Lightly grease 8 or 9 inch square pan. Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a "bubbly" boil over medium heat, stirring constantly. Boil without stirring to 234° (soft boil stage) or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110° (pan is barely warm to touch). Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely; cut into 1-inch squares.

Nancy I am sorry that I am so late in responding to her request but I was at the hospital with my son waiting for his first child to be born. So this is the first time I have had to read the newsletter.

Hi Nancy and furry friends! You have been a busy beaver and we all really appreciate you for it. I wanted to comment on the cinnamon trick for ants that someone had sent in. I do not remember who told us about it but I want to tell you, It Works! This time of year we seem to get these little tiny kritters that will drive you nuts. They get in the cat bowl in her water bowl and then she won't touch it. Ends up going all day without anything. Had to put a stop to that. I remembered someone telling of their niece putting out cinnamon so I put a ring of it around the clean filled dishes. When I came home, both were sparkling clean! No ants! I was afraid the smell of the cinnamon would keep her away from the dishes but it didn't. Good trick to keep in mind you guys! We get so many helpful ideas it's hard too remember all of them, sure am glad I remembered that one!
Have a great day all,
Billie in Fl

Thanks to the responses for caring of hardwood floors. The QVC is pricey and I'm not familiar with the Vermont Stores or where they're located. Any more ideas? Sure appreciate these newsletter and recipes and ideas. What would we do without everyone out there in Nancyland?
Lois

The search box for recipes and the newsletter has been moved to the top of the page. 
Nancy

To Harriet in AZ. It is hot, hot, hot, here too, yesterday registered in at 117º in Redding, CA. and it isn't even July yet. I need some recipes that don't require me turning on the stove in late afternoons. I made salads yesterday, and that will work for awhile. but not for to long a period of time. Thanks to everyone in Nancyland. Nancy I can't believe how much work you do for all of us. You are most generous and kind.
AK

Hi Nancy,

Thank you so much for putting together this newsletter. It's my very favorite. I found this recipe and thought it might be the one that Harriet in AZ (from the June 18th request) was looking for.

Hot Fudge Pudding Cake
1-1/4 cup granulated sugar, divided
1 cup all-purpose flour
7 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping

Heat oven to 350F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings
Barbara in East TN

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Hi Nancy and Nancylanders,
Fabulous Newsletter!!!! I am looking for a TNT recipe for French bread baguettes. Any help would be appreciated. I am getting different recipes from various websites, but am looking for an authentic recipe. Does anyone know if authentic baguettes can be made on the dough cycle in a breadmaker? (I have been obsessed with this since I saw the Bread Competition on Food TV LOL).
Thanks from Kate in Ontario, Canada

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Ravenna, I'm not a fan of egg drop soup at all, that sliminess makes me nauseous, lol...But anyway I have a suggestion/idea, Maybe your restaurant makes the egg first then lays those sheets into the soup, like make it like you would make a thin omelet or crepe, then slice them neatly and lay them in the soup..Hey you never know!
Lynette in NY

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this is for Carolyn from Okla. in the June 25 newsletter asking about the floret salad. I have one I got from the taste of home magazine . it sounds like what she may be looking for. I'm sure sure could vary the ingredients.

Olive Floret Salad
1 med head of cauliflower(florets)
1 bunch of brocolli or more(florets)
2 cups cherry tomatoes
2 med carrots (thinly sliced)
1 can pitted small type ripe olives (drained)
1 cup Italian dressing
1 envelope Italian dressing mix
1 cup (4oz.) crumbled feta cheese
combine in bowl

Combine dressings and pour over vegetables. Refridge overnite stir real good before eating and sprinkle with fetsa cheese. I also add onions especially since Vidalia onions are in season.
hope you enjoy this. Sue from Ga.

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Hi, Nancy, hope all is well your way.
For Merry Maryan of MN (6/25), I’m guessing that the Mexican milk cake you had in Palm Harbor, FL, is a tres leches (three milks) cake. It’s one of the most popular Mexican desserts around here, especially for special occasions since it’s pretty “heavy duty.” I sent in a recipe last year from the NYT when someone requested it, but it is still on my need-to-try list. I do remember that one or two people tried it and liked it. You can find the recipe in the June 8, 2005 (last year) newsletter.
Regards, Susan in San Antonio

For Merrymaryan of MN, That cake your talking about is a Tres leches cake or three milks cake.....Since I don't have a TNT(Tried and true) I will pass on some links for you.

http://cake.allrecipes.com/az/TresLeches.asp
http://mexicanfood.about.com/
http://www.chron.com
http://www.gourmetsleuth.com/

Three-Milk Cake (Pastel de Tres Leches)
This dessert is a favorite on the menus at many Houston Mexican and South American restaurants. Arnaldo Richards of Pico's reworked a previously published recipe to fit a 13-by-9-by-2-inch pan, which is more common to home cooking.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)

Topping (recipe follows)
Meringue (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate. Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves.

Topping
1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
2 cups milk
1(16-ounce) carton sour cream
Combine milks and sour cream (do not beat). Use as directed.

Meringue
1 cup sugar
1/2 cup water, heated
3 egg whites

Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.

So here are some different recipes for you to try, you can also try contacting the restaurant sometimes they are willing to pass on the recipe or they may have a cookbook that you can purchase with recipe in it. Her is the link to Aunt Chilada's Aunt Chilada's - Home
http://www.auntchiladascantina.com/
Lynette in NY

The same receipe was sent in by Jocelyne from Québec

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