March 20, 2007
Favorite Recipes of Our
Members
Newsletter Archive
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes. No
newsletter is sent out on Thursday.
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.
No popunders are on March newsletter and on the pages
listed below.
Ham Glazes
Green Bean Casseroles
Easter Egg Dyes
Deviled Egg Recipes
Other Egg Recipes
Meatloaf Recipes
Easter Traditions and Recipe Pages (March 20,
2007)
Judy in Ohio
Cathy
Mary in Oregon
I'd love to have some new Passover recipes.
Corinne in Pittsburgh
Here is a real nice site for Jenny in NY as for in
the March 19th Newsletter about Canning Vegetables
http://ucce.ucdavis.edu/files/
Hope this helps Caroline in MO
In the March 19th newsletter a Don from Mich,
wrote to someone about the degree thingy, you also mentioned that there is
alot more of those thingy's, where on the net do i go and get them or what
do I type in the address bar. I would like to have a list of these to keep
if I would ever need them.
thanks, Sally in PA
Hi Nancy,
Linda in KC had a recipe
for a calzone. I love calzones and enjoy them more than pizzas. This is
a great recipe and can be used for other calzones as well.
Dennis Weaver -
www.preparedpantry.com
Creamy Ricotta and Sausage Calzone Recipe
Use this recipe as a
template for other calzones. Try other calzones with mushrooms, pepperoni,
spinach, or more. If you use onions or green peppers, partially cook the
veggies before adding them to the filling. Meats should always be cooked
first.
For the crust
2-2/3 cups bread flour
1 cup water at 110 degrees
1 7 gram packet instant yeast
1/4 cup stone ground whole wheat or rye flour
2 tablespoons olive oil
2 teaspoons granulated sugar
1/2 teaspoons salt
1 tablespoon
baker’s dry milk
1/2 teaspoon dough conditioner
olive oil
For the filling
3/4 pound mild Italian sausage
1 small onion, diced
1/4 cup chopped fresh basil or 1 tablespoon dried
1-1/4 to 1-1/2 cups grated mozzarella cheese
1-1/2 to 2 cups whole milk ricotta
2 tablespoons grated parmesan cheese
salt and pepper (optional)
Directions for the
crust
1. Place about 2/3’s of the bread flour in the bowl of your stand-type
mixer. Add the water and yeast. Mix with the dough hook for about one
minute to hydrate the instant yeast.
2. Add the rest of the bread flour, the whole grain flour, olive oil, the
sugar, salt, dry milk, and dough conditioner. Mix for about four minutes
at medium speed or until the gluten is formed.
3. Remove the dough to a large greased bowl. Cover and let the dough rise
until doubled.
For the filling
1. Sauté the sausage and onion together until cooked but not over-cooked.
(The meat will cook just a bit more in the heat of the oven.) Stir in the
basil. Crumble the meat into smaller pieces.
Putting the calzone
together
Preheat the oven to
400 degrees.
1. Once the dough has
risen, divide it into three equal parts with a sharp knife. Roll out each
into a nine-inch round. Avoid any thin spots that might leak.
2. Place 1/3 of the mozzarella on the lower half of each circle. On top of
the cheese, place 1/3 of the meat and onion filling. On top of the
filling, add 1/3 of the ricotta. Sprinkle each with a portion of the
parmesan. Salt and pepper if desired.
3. Fold the top of the calzone crust over the bottom into the traditional
half-moon shape. Seal the edges by crimping them with a fork. Use a sharp
knife or pizza wheel to trim the crimped edges smoothly.
4. Grease a large baking sheet and dust it with cornmeal or semolina
flour. With a pastry brush, brush the crust of each of the calzones with
olive oil. Bake the calzones for 15 to 20 minutes or until browned. Remove
from the oven and turn to a wire rack. Brush the crust again with olive
oil. Serve hot.
Baker’s Notes:
In filling the
calzones, you don’t need to measure the ingredients; just use what looks
right. Unless your sausage is well-seasoned, you will probably want to
sprinkle the fillings with salt and pepper.
Evelyn in Al. I wish I had time to make you a
wedding topper to go on your Wedding cake. I do the Faberge style eggs and
have made a lot of wedding toppers for cakes. The last one I did was for a
bald headed groom. I must say it was difficult to find a bald headed groom
and bride, but finally had a lady in N.C. make me one. If I do say so,
they are beautiful. I make them out of Emu eggs, of course decorated in
white with love birds and wedding bells on top. Inside I usually put stain
glass windows in the back of the egg and decorate the inside with flowers
the
color that they plan to use in the wedding. The Name of my company is
Eggpressions By Betty. I started egging in 1995 when my legs went out on
me and I had to stop teaching. I have slowed down because Uncle Arthritis
has taken up residence in my thumbs. I use a 30 thousand RPM
dremmel to cut out my eggs, and with my hands not working too good, I have
had to slow down. I still take special orders. Good luck with your wedding
cakes.
Betty T. Ga.
I am an avid reader of the Recipe Exchange
newsletter and enjoy it very much - but I am very concerned with the
"canning" recipes that are showing up from readers.- They are NOT
SAFE - please don't risk your families health and well being - only
pressure canning is safe for low acid vegetables - that includes a lot of
the newer tomato varieties because they are much lower acid than old
varieties - please use only recipes approved from Extension Services -
available in almost every state or through the USDA.
Teresa in Missouri
For Jenny in KY
Canned Green Beans ( this was my Mother's recipe)
1 gallon green beans, snapped, looked, and washed
1/2 gallon of water
1 cup vinegar (I think she used apple cider)
1/4 cup canning salt
Boil 30 minutes. Put in jars and seal. Can put jars in boiling water for a
few minutes if you want to.
Patricia in Alabama
Good Vegetable Soup
Mother's recipe
2 gallons tomatoes
2 cups cut okra
2 cups butterbeans
16 large ears of corn
1 cup vinegar
1 cup sugar
1/2 cup canning salt
Boil butterbeans and okra until tender. Add other ingredients and boil
about 1 hour. Stir often. Put in jars and seal.
Dera Merrill’s Hot stuff
1 quart peppers (control the heat by the kind of peppers)
1 medium onion, chopped
1 cup sugar
1/3 cup vinegar
1/2 -1 t salt
Cook until rolling boil and turns color. Put in pint jars, seal and heat
jars
in boiling water for 10 minutes. Good with vegetables
Lois’ Sweet Pickles
(Mother's recipe very good)
Cucumbers, sliced to make a gallon
1 cup non iodized salt
2 T. alum
Apple cider vinegar
2 T. pickling spices
9 cups of sugar
Fill gallon wide mouthed jar with sliced cucumbers, Cover with salt water
(1 cup salt and enough water to cover and fill jar). Let stand for 4 days;
shake jar each day. At the end of the fourth day, drain and rinse pickles
three times. NEVER remove pickles from jar. Mix alum in enough water to
cover pickles and let stand for 24 hours. Drain and rinse three times.
Cover with apple cider vinegar-no water. Let stand for 10 days. Drain
vinegar. Add pickling spices. Add three cups of sugar each day for three
days. Sugar draws liquid from pickles. Never heat pickles. Keeps
indefinitely without refrigeration.
Past Gadgets and Stuff Recommended by Members
Vidalia Chop Wizard™
Magic Bullet Express(TM)
One Touch™ Can Opener
Swivel Sweeper(TM)
Cookbook Holder
Simply Perfect Pastry Sheet
Sunbeam 5oz. Fill Heated Mattress Pad
Presto Salad Shooter
Kitchen Plus 2000
Pro Chopper Plus
Black And Decker HC3000 Black & Decker HC3000 HandyChopper Plus Mincer/Chopper Free Shipping!
Easter Traditions and Recipe Pages (March 20, 2007)
Judy in Ohio
Cathy
This is for Roberts wife who wants Cannoli filling recipe in March 14
newsletter.
ITALIAN CANNOLI
3 cups Ricotta cheese
about 1/2 cup Confectioners Sugar (according to taste )
(plus more to sift over the top of the filled cannoli)
1 small Hershey chocolate candy bar, (shred with a potato peeler)
1 small jar maraschino cherries, drain and chop fine
A dash of cinnamon
1/2 cup chopped pecans, (plus more pecans chopped very fine for
garnishing ends)
Mix all ingredients together and keep chilled. Fill shells just before
serving, and dip ends in finely chopped pecans. Sift Confectioner’s sugar
over filled shells.
from Frances in Wesley Chapel, Fl
For Tona in Bama:
I would like the corrections Pecan Ice Cream Balls, I.e., the amount of
butter and cooking instructions for the fudge sauce.
Thank you, For Gloria, Indiana:
Marinated Sirloin Steak
This recipe appeared in the Chicago Tribune many, many years ago. My
husband and I LOVE it!
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup soy sauce
1 small onion, minced (about 1/4 cup)
1 tbsp Dijon mustard
1/4 tsp each dried oregano, basil and thyme
1 large, or 2 medium, sirloin steaks 3/4-1" thick, (about 2 lbs total)
Combine all ingredients, except steak, in a shallow glass dish large
enough for the steak to lie flat. Mix well. Add steak, turning to coat
both sides. Cover with plastic wrap. Refrigerate at least 4 hours or
overnight. Turn steak once or twice during marinating time. Remove steak
from refrigerator 30 minutes before cooking. Grill or broil 6" from heat
source. Do not pierce with fork during cooking. Turn with tongs.
Note: Steak will look very brown from the marinade but make no
mistake, it is not cooked until you grill it.
I'm sorry, I don't remember who wanted the scalloped potato recipe.
One of the recipes below MIGHT have come from Nancy's newsletter.
Easy Ham and Scalloped Potatoes
1 bag (20 oz) refrigerated sliced potatoes
2 cups cubed ham
1 yellow onion, thinly sliced
1 jar (2 oz) diced pimiento
1 container (8 oz) garden vegetable cream cheese
1 can (12 oz) evaporated milk
2 tbsp flour
1/2 tsp grated nutmeg
1/4 cup real bacon pieces
1/4 cup cornflake crumbs
1 or 2 green onions, sliced
In a 4 qt slow cooker, combine potatoes, ham, pimiento and onion.
Meanwhile, in a microwave bowl, place cream cheese, milk, flour and
nutmeg. Heat on HIGH 1-1-1/2 minutes or until smooth and slightly
thickened. Pour cheese mixture over potato mixture. cover and cook on LOW
5-6 hours or until potatoes are tender. Before serving, stir in bacon and
sprinkle with cornflake crumbs and green onion.
Serves six.
Easy Scalloped Potatoes and Ham
11 potatoes, peeled and sliced
1 large onion, chopped
2 cups (8 oz) shredded cheese
1 lb ham cubes
1 can (10-3/4 oz) cream of chicken soup
Salt and pepper to taste
In a 4 qt slow cooker, put half the potato slices, half the onion, half
the ham and half the cheese. Salt and pepper to taste. Repeat layers on
same order. Spoon undiluted soup over all. Cook on LOW 7-8 hours or until
potatoes are tender.
grannym IL
I was wondering if anyone has any good pizza sauce recipes.
Also. I homeschool and we have cooking class on Fridays. I am looking for
recipes to prepare with my class.
Thank you, Pat from N.C.
HI Nancy and all, I have a question for our more experienced cooks. I
should know this at my advanced age of 67 :) but I really haven't baked a
lot in the past. I would like to know if I can bake several things in
the oven at the same time, and if I do, would I need to increase the
temperature. I'm wanting to bake a pie and a casserole or a chicken all in
the same oven. It just seems more efficient to me if I can bake several
things, but I don't want to ruin this pie. My sister says it is wonderful!
It's the raisin-pecan pie sent in by Julia in PA. This pie bakes for an
hour at 300º. Thanks, and I hope you're all enjoying a
good day.
Doris S. Indiana
Nancy, I want to thank you for this outstanding newsletter that you
send out to us. I have learned many things and for that we would be at a
lost if anything would happen to you. Take care of yourself so you can
continue this outstanding newsletter. Hopefully soon you can let us know
about what your cats are up to.
In the 3/19 newsletter Martie from Oregon wanted a Crock Pot Ham and
Potato Casserole. I got this
recipe from www.cook.com web site but I did change it a few years ago. At
the time I had leftover ham and used that instead of the 2 lb. ham slice
that the recipe calls for. Also I have used cream of chicken soup and the
original recipe called for mushroom soup.
Crock Pot Ham and Potato Casserole
2 lbs. cut up leftover ham or 2 lb. center cut ham slice
4 cups thinly sliced peeled potatoes
1 tablespoon minced onion
salt and pepper to taste
1, 10½ oz., can condensed cream of chicken soup or mushroom soup
2 dashes paprika
1 small pkg. grated sharp cheese
Put half of the ham in crock pot. Layer half of the potato slices, then ½
tablespoon onion. Sprinkle lightly with salt and pepper . Then add ½ can
of soup and ½ package of cheese. Repeat process with layering rest of the
ingredients. Sprinkle paprika. Cover and cook on low for 8 to 10 hours or
cook on high for 4 hours in the crock pot.
Then Zelda from Grand Prairie, TX in the 3/19 newsletter was looking for
an apple pie. I have no idea if this is what they are looking for but this
is great.
Susie's Cheddar Apple Pie
1 egg
1 tablespoon vinegar
1½ cup shortening
3 cup flour
½ teaspoon salt
7 tablespoons water
1 cup grated cheddar cheese
Mix together egg and vinegar. Add remaining ingredients and roll
between 2 sheets of waxed paper. Place one sheet of crust into 10" pie
plate.
6 to 7 apples
1/2 cup sugar
1/2 cup brown sugar
cinnamon
salt
¼ cup flour
butter
Peel and slice apples; mix with remaining ingredients. Place butter on top
of apples. Put top crust on and make high fluted edge; cut or prick pie on
top. Bake at 375º to 400º till golden brown.
Then I have used these next 2 apple pies for breakfast for a holiday such
as Christmas, New Year's day, quick breakfast or Easter.
Susie's Apple, Bacon, Cheddar Breakfast Pie
1/2 lb. sliced bacon
3 cups peeled and sliced apples
2 tablespoons sugar or less if apples are sweet
2 cups Cheddar Cheese, shredded
2 cups Bisquick
2 cups milk
4 large eggs or 5 medium eggs
Fry bacon until crisp; drain on paper towel. Mix apples and sugar
putting into a 9"x13" greased pan in rows. Cover with cheese; sprinkle
with crumbled bacon. Mix remaining ingredients; pour evenly over apples,
cheese and bacon. Bake 30 to 35 minutes at 375º until lightly browned.
(It works well to do the first paragraph the night before and the
second paragraph in the morning.)
Susie's Morning Apple Pie
1, 1 lb., pkg. bulk pork sausage or use links
1, 11 oz., pkg. pie crust mix
1, 1 lb. 4 oz., apple pie filling
1 cup cheddar milk cheese, shredded
1 cup brown sugar, packed
Cook links until browned. Drain. Prepare half pie crust mix. Roll out to
12" circle and fit in 9" pan. Prick shell and bake 10 minutes. Spoon pie
filling into partially baked shell. Arrange sausage in a spoke fashion on
pie filling. Sprinkle with cheese. Combine rest of pie crust mix and brown
sugar and sprinkle over top of pie. Return to oven. Bake
additional 25 minutes or until crust is golden. Let it rest about 10
minutes. Serve warm.
Nancy and 4 legged associates take care. Sorry this ended up so long.
Everyone take care.
Susie Indy
Hi Nancy and your furry assistants. Evelyn/Al in 3/19/07 issue
requested a chocolate cake recipe. I don't even like chocolate cake and I
love this one. If I make one this is it. I don't substitute any thing I
use the exact ingredients it calls for. I hope this helps her.
Brenda/Alabama
Old Fashioned Chocolate Sour Cream Cake
2 cups all purpose flour
2 cups regular sugar
1-1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup water
3/4 cup sour cream
1/4 cup solid shortening
1 teaspoon vanilla
2 eggs
4 squares unsweetened chocolate, melted, cooled
Heat oven to 350°.Grease and flour pans lined with wax paper (2-8 inch or
2-9 inch) Recommend round cake pans. Mix dry ingredients and
set aside.(I sift mine)
In large mixing bowl, combine remaining ingredients . Add dry
ingredients. Blend on low speed until mixed, beat on high speed 3 minutes.
Pour into pans and bake 30-40 minutes or until tooth pick comes out clean.
Cool 10 minutes. Remove from pans and put on wire rack and cool
completely.
Frosting
3 cups powdered sugar
1/4 cup sour cream
1/4 cup butter (I only use real butter to bake with)
1 teaspoon vanilla
3 Tablespoons milk
3 squares unsweetened chocolate, melted & cooled
In small bowl combine all ingredients at low speed with mixer. Beat on
high until smooth and creamy.
Fill and frost cake.
The potato pancakes brought back lots of memories. Grew up on a farm
and we grew or raised all our food. Those were the days. I guess today
that would be organic and expensive then we were poor and that was poor
mans food. Times have changed.lol.
White Cake
6egg whites
1/2 t. cream of tartar
1-3/4 c. sugar
3/4 c.butter
2 t. vanilla
1/2 t. almond extract
3-1/4 c. sifted cake flour
1/2 t.salt
3-1/4 t. baking powder
1-3/4 c. milk
Preheat oven 350. Grease just the bottom of 2- 9 inch cake pans or 1-
9x13 inch cake pan. Line with waxed paper and grease the paper. Beat egg
whites with cream of tartar until stiff peaks form, set aside. Cream sugar
and butter together. Add vanilla and almond extracts. Combine and sift
flour, salt, and baking powder. Add milk and dry ingredients alternately
to creamed mixture. Fold in egg whites. Pour batter into pan
and bake 30 min for 9 inch and 45 min for 9x13 pan. Test for doneness.
(color of crust does not matter) After baking let cake set 10 minutes. Run
knife around edge and turn out onto a cooling rack. Remove waxed paper
immediately.
Fruit Filling for White Cake
1/2 c. sugar
1 T. butter
2/3 c. sour cream
1 egg, lightly beaten
1/2 c. finely chopped pitted prunes
1/2 c. raisins
2/3 c. chopped pecans
1 t. vanilla
Combine sugar, butter, sour cream, egg, prunes, and raisins. Cook over
med. heat stirring for about 5 minutes or until slightly thickened.
Remove from heat, cool slightly. Add pecans and vanilla, let cool and
spread on cake
Bobbie in NC
Hi Nancy, for Sue in Fl (3-18-07 Newsletter). Rubarb can be found in
the frozen foods.
Margaret, Tulsa
Thanks to all that sent Easter ideas, the cupcake and others sound
great, but it would be nice to see a picture to get an idea of what the
finished cupcake would look like
Marlene of Fl.
I was wondering if anyone has any ideas on what to do with 'leftrover'
ice cream cones.
We never seem to be able to eat them all gone before they go stale.
I know of baking cakes in them to make 'cup cakes'- but are there any
other ideas? Has anyone experimented with making different desserts or
something with them?
I did a search and had no luck.
Can't wait to see the ideas!
Sharon in Seaford, SA
PS) Hi to Bob in Adelaide!
For Lesleigh, I too paid enormous postage on what was to be a good
deal, the swivel sweeper, buy one and get another free! the postage ended
up being more than the cost of the second one. I felt like a fool didn't
tell my husband how I got took. From now on, I'm finding a store that
sells the product and not dealing with the "come on's."
Boots in Va.
Nancy, Furbabies, and all,
I would like to make a request. I have asked this question before but to
my knowledge never received an answer. I would like to make the buttermilk
chicken recipe that was posted on the newsletter a while back but I don't
usually have buttermilk on hand but always have the buttermilk powder.
Would it be possible to make the recipe using the powdered buttermilk
reconstituted? Thank you.
Mary in CT
Thanks CJ for the diabetic Jam recipes in the 3/16 newsletter pg.2.
When I was growing up in the 70's, our school cafeteria cooks used to make
a dessert called "Toffee Bars". It sort of reminds me of today's
recipe called peanut butter bars with the thin layer of chocolate on top.
Only this was not peanut butter, even tho it had a thin layer of
chocolate frosting or similar on top. Anyone remember what I'm talking
about? And does anyone have a recipe for it? Would love to have it again.
I was reading the rice dishes recently submitted to the newsletter, and it
reminded me of an ole favorite TNT recipe in our household. I haven't made
it in a while, but I think its time again! Hope you all like it! My dad
says "its so good, it will make your tongue jump out and slap you in the
eye"! (No I don't really know just what that is supposed to mean, except
that its some kind of code for "really really really good") LOL!
Enjoy everyone.
Dee in SIL
Spanish Rice Pronto
1/4 cup Bacon Drippings or butter (I use the drippings and bacon itself in
the dish. I also use about a pound of bacon for this.)
1 medium Onion- sliced thin
1/2 medium Green Bell Pepper- diced
1 1/3 cup (4 5/8oz box) Minute Rice
1 1/2 cup Hot water (for boiling the rice)
2 cans (8 oz each) of Tomato Sauce
1 teaspoon salt
Dash of Pepper
1/2 teaspoon of Yellow Mustard
Chili Powder and/or Hot Pepper Juice to taste. (I use a little both) (If
no pepper juice, use 4 or 5 drops of hot sauce)
Brown bacon in large skillet. Drain but reserve drippings. If you plan to
use the bacon in your dish, crumble and set aside. Cook rice in pan using
the 1-1/2 cups hot water. Reheat bacon grease in skillet, and add onions,
peppers and cooked rice. Cook and stir over high heat until browned. Add
the remaining ingredients including the bacon if you choose to put it in
the dish. Bring to a quick boil, then reduce the heat and simmer uncovered
for 5 minutes. Yummy!!!
Hello everyone,
My oldest son will be graduating from high school in May (sigh). I'm
starting to fret about what to do for his party. The only request he has
made is for chocolate cheesecake. He will be having the party with his
best friend. Any tips and/or suggestions for having a successful party?
Thanks, Becky from Iowa
Does anyone know if cranberry-orange relish can be frozen? Or can it be
used in another dish, such as Jello molds or casseroles. I just had an
idea....what about in a punch bowl cake?
Everyone stay well and God bless.
Garnitta
Nancy,
I have been with you since the beginning and everyday I just love getting
my newsletter with all the information, advice and knowledge that everyone
shares. I bow my head to you for everything you have done to make this so
good and the time you spend on it.
Tona in Bama. I have tried almost all your recipes and just love every
one. You have a wonderful variety that you share with everyone. And by the
way, my daughter Deborah lives in Harvest, right next door to
you.
Thank you again to everyone.
Barbara in Blue Eye, Mo.
This is an excellent cornbread. Goes with almost anything and kids
really like it. They get their veggies without a fuss.
Susana in Louisiana
Broccoli-Cheese Cornbread
4-eggs
3/4-tspn salt
(10-oz) frozen chopped broccoli, thawed and drained and chopped
finely in food chopper
1 onion, chopped
1/2-cup margarine, melted
1 Jiffy cornbread mix
(4-oz) freshly shredded mild cheddar cheese
Preheat oven to 350°. Combine eggs, margarine and salt. Stir in corn bread
mix just until blended. Stir in the remaining ingredients. Pour into a
greased 9X11X2-in baking dish. Bat for 30-35 minutes in preheated oven (or
until passing the “toothpick test”). Slice and serve warm. (12 servings)
ALSO
Don't know who sent the Cabbage Beef Casserole to our Recipe
Exchange but it was absolutely delicious. My husband doesn't really care
for cabbage that much and he went back for seconds. Stand up and take a
bow - whoever you are. Thank you VERY much.
Susana in Louisiana
Hello to everyone in Nancyland. I love this site and save so many
recipes from it to my cookbook in the Mastercook program.
Sandi, Jasper, Texas--I hope you enjoyed your trip to Jonesboro. It was
nice weather here in Heber Springs so hope it was there. I went to DeWitt
(further south than Jonesboro) on Friday to a 59th class get-together and
the bugs are already out in that part of the state, Linda-re:chocolate
pound cake
One of the best I have ever made is one we call Triple Chocolate Cake.
It is very east as it starts with a cake mix. If you don't have this
recipe let me know and I will post it. Have to go now to catch up on some
more of the post since it has been several days since I was able to check
it out.
Be safe and God Bless!
The family (members) who sent in messages about bugs and ways getting
rid of bugs will be posted on tomorrow's newsletter.
Nancy
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Favorite recipes/links of
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Mom's
Macaroni & Cheese
Inside
Out Cake
Corn Dog Casserole
Blasted Chicken
The Best
Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake
by Tona in Bama
Snickerdoodle
Recipe by Prepared Pantry
Lemonade Dessert by
Annette
Cake Mix Cookies
Angel Food
Variations
Honey or
Cinnabon Cake
Dreamsicle Cake
sent in by Terry
Baked Beans with
Pineapple (Crockpot)
Orange Sunshine
Cake
Peanut Butter
Swirl Brownies
Grape Salad
Life and Times of Sigmund
Freud Kitty (Told in his own words)
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