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Nancy: In page 2 of the Saturday 11/11/06
Newsletter, Sue Brown from North Carolina requested a recipe for Black
Walnut Layer Cake. I sent two recipes previously then found another recipe
for what looks like she was requesting. This recipe was also found in a
pamphlet provided with an order for black walnut meats from Missouri Dandy
Pantry (Division of Hammons Products Co.). While this recipe is NOT TNT,
it was a Missouri State Fair Winner; an indication of a great recipe. Mr.
Myron Drinkwater - Lake Forest, CA
BLACK WALNUT FANCY CAKE
1/2 cup butter, softened
1/2 cup shortening (like Crisco)
2 cups granulated sugar
5 large eggs, separated
1 cup buttermilk
1 tsp baking soda
2 cups all-purpose flour
1 tsp vanilla
1 1/2 cups black walnuts (chopped or recipe ready size)
1 (3 oz) can flaked coconut
1/2 tsp cream of tartar
Cream Cheese Frosting (see recipe below)
Cream butter and shortening. Gradually add sugar, beating until light and
fluffy and sugar is dissolved. Add egg yolks and beat well. Combine baking
soda and buttermilk and stir until the baking soda is dissolved. Add the
flour mixture to the creamed mixture and alternately with buttermilk
mixture, beginning and ending with flour. Add vanilla, walnuts and coconut
and stir thoroughly. Beat egg whites (at room temperature) with the cream
of tartar until stiff peaks form, then fold into the batter. Pour batter
into 3 greased and floured 9-inch cake pans and bake in a preheated oven
at 350° for 30 minutes or until a wooden toothpick inserted into the
center of each of the cakes comes out clean. Let the cakes cool in the
cake pans for 10 minutes, then remove from the pans and finish cooling.
Frost the Cream Cheese Frosting and sprinkle top of cake with black walnut
meats.
CREAM CHEESE FROSTING
3/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
6 3/4 cups sifted powdered sugar
1 1/2 tsp vanilla
Cream the butter and cream cheese, then add powdered sugar gradually and
beat until light and fluffy. Add vanilla and beat until just thoroughly
blended. Frost cake, being sure to frost between the layers, sprinkling
each layer with chopped black walnut meats, if desired.
Side Note: Hammonds Pantry is a fantastic source for black walnut meats. I
have been purchasing from them for many years and their products are all
of very high quality and while not the least expensive nut meats, I
consider them to be reasonably priced. I purchase 2 or 3 bags at a time
and store in the freezer until ready to use. (http://www.black-walnuts.com)
then go to "Black Walnuts - nut products and walnut recipes from Hammonds.
Siggy's Gift Corner
(Christmas Gift Ideas)
Both Siggy and Ditto are both fond of shrimp.
Siggy's Christmas Gift Corner has been set up so they can earn money for
their shrimp and toy fund for the year. Each day Siggy and Ditto each get
2 large shrimp. It is the highlight of Siggy's day. Ditto's highlight of
the day are playing with all of his toys. He really enjoys sitting on top
of my lift chair armed with toys to "bomb" Siggy as he walk by.
Nancy
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Hi To All, For Bob in Adelaide, South Australia
11/13. Yes please send in your other
crustless Quiche recipes and thank you for your zucchini crustless pie I
intended to try it one day this week along with the broccoli one if all
goes well. Do you think the leftovers can be frozen ?
Thank you again Dorothy,IL
Each year I like to give
gifts that last and last. This year my plan is to printout
cookbooks from different sources and put them into a notebook. I have
friends that really like cookies and cakes so it will have mostly cookies
and desserts. Another friend likes salads and veggies so it will have
mostly veggie stuff.
Lynette in N.Y. has posted several today. Prepared Pantry has a lot of
guides and manuals. Here are just a few that could be easily used for
gifts. One book to several could be printed out.
Nancy
Easy
Cheesecakes A to Z
A Baker's
Cookie Guide
The
Perfect Pie: A Pie Lover's Handbook
Baking
Ingredients and How They Work
Pumpkin Baking
Guide
Cookbooks that are in pdf format
Recipe books in E
cookbook Library that are my favorites at E-Cookbook library The
Grill Master, Gifts in a Jar, Popcorn "N More, The Best of Amish Cooking,
The Salsa Book, Insider's Recipe for Brand Name Recipes, Holiday Magic,
Holiday Recipes, Casserole Crazy, God Bless Texas.
In order to download the complete books requires one to be a
lifetime member but the membership is only
$12.97 and they add new recipe books often.
Nancy
Authenic Greek Recipes
Maria
Another
holiday cookbook
Lynette in N.Y.
PDF Cooking Books from Creative Home (Rachel Paxton)
Download
Free Guide to Soup & Chowder Cookbook
Download
Free Holiday Recipe Cookbook
Download
Free Crock Pot Recipe Cookbook
Download
Free Muffin Recipe Cookbook
Download
Free Cake Recipe Cookbook
Download
Free Jello Salad Recipe Cookbook
Download
Free Quick Bread Recipe Cookbook
Download Free Casserole Recipe Cookbook
Download
Free Zucchini Recipe Cookbook
Other booklets
Free Pork Brochure
Sour Dough Starter and Recipes
Other Resources
Sorrento cheese recipe booklet
Lynette in N.Y.
Nancy: Sue Brown from North Carolina, on page 2 of
the Saturday 11/11/06 Newsletter
requested a recipe for a Black Walnut Layer Cake. Seeing no responses in
the Sunday Newsletter, I submit the following 2 recipes for Black Walnut
Cakes. Neither is TNT but I've tried with great success other recipes from
a pamphlet sent with an order of black walnuts from Missouri Dandy Pantry
(Hammonds Products Co.) Stockton, MO so I submit these for consideration.
Also, neither is for a layer cake, but the second recipe for a sheet cake
could easily be made into a layer cake by cutting it and layering the cut
portions with icing between the layers.
Mr. Myron Drinkwater - Lake Forest, CA
FALL HARVEST CAKE
Cake:
1-1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1 cup vegetable oil
1/2 tsp vanilla
4 large eggs
2 cups all-purpose flour, sifted
1 (16 oz) can pumpkin
1 large apple, peeled and chopped
1 1/2 cups black walnuts, chopped
Icing:
3 1/2 cups (1 lb) powdered sugar
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Preheat oven to 350°. Generously grease and flour a bundt or angle food
cake pan. In a large bowl, thoroughly mix sugars, cinnamon, baking soda,
salt, nutmeg, ginger, vegetable oil, vanilla and eggs. Add the flour 1/2
cup at a time, beating after each addition. Mix in the pumpkin. Stir in
the chopped apple and nuts by hand. Pour into the prepared baking pan.
Bake in the preheated oven for 70 minutes. Because of differences in
ovens, test the doneness of the cake by inserting a wooden toothpick into
the center of the cake is several places. If the toothpick comes out clean
the cake is done. Let cake cool for 20 to 25 minutes. Remove from the pan
and spread with icing prepared by blending all of the icing ingredients
until smooth. Store cake and leftovers in the refrigerator.
Yield: 12 servings.
BLACK WALNUT SHEET CAKE
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 sticks (1/2 lb) margarine or butter
4 Tbsp Cocoa powder (like Hershey's)
1 cup water
1/2 cup buttermilk
2 large eggs
Sift the dry ingredients into a mixing bowl. Melt the margarine or butter
and mix with the cocoa powder and water. Bring to a rapid boil over
medium-high heat and pour over the dry ingredients. Add the buttermilk and
eggs. Bake in a cookie sheet pan with sides in a preheated oven at 350°
for 15 to 20 minutes. If a wooden toothpick inserted in several places on
the cake comes out clean the cake is done.
ICING FOR SHEET CAKE
Melt 1 stick (1/4 lb) of margarine then add 4 tablespoons of cocoa powder
and 6 tablespoons of buttermilk. Bring to a boil and add 1 box (1 pound)
of powdered sugar and 1 cup of black walnuts. Spread the icing on the cake
while hot.
The Nov 6th
newsletter that had the apple cream cake in, what kind of whipping
cream do you use and what kind of apples, the cake sounds really good,
this is for Toni in Bama
thanks, Sally in Pa
Hi Nancy, So wonderful for everyone to add a
little about them selves as well as ages. I think it is far more
interesting a newsletter when we see a little "background" on those we
converse with so often. I have loved this newsletter for some time now and
it only gets better. Just like Us!!
Joseph J had great advise for the "whippersnappers". Get those recipes you
love from your folks and grand folks while you think of it, or better yet,
folks and grand folks, if you are able, do what I did. I took some spiral
bound journal books, got some pretty ones, and in them wrote down recipes
I knew were favorites of the kids, and then gave too them for Christmas.
Left blank pages so they could add to as much as they wanted. You know you
are going to forget something they really like! Just thought I would pass
that on, my gifts were very well received.
Oh and Nancy I found some wonderful gifts from
Siggy's Christmas Gift Corner to get so
they can count on a lot of Shrimp this year!
Happy holidays all,
Billie in FL
I forget who asked for this but, I hope that this
is the one you wanted
Pumpkin Custard Pie
1 pint pumpkin (2 cups)
1 cup sugar
4 eggs
3 Tblsp. flour
pinch of salt
1 tsp. vanilla
1 pint milk
cinnamon on tip
Beat sugar & eggs together. Add flour, pumpkin, salt, vanilla and milk.
Beat, pour in pie shell and sprinkle with cinnamon. Bake at 400 fir 35-50
min. Makes two pies.
PS I use one can of condensed milk and fill the rest of the cup with make
to make two cups.
Also can be made with no crust and it is just as good.
Lola/Judy and I am 52
The two ingredient fudge I sent in was with a jar of peanut butter and a
tub of frosting and put both in the microwave for fifty seconds and then
mix and refrigerate until set.
Nancy, this is for Carol K. in the Nov. 13
newsletter. The directions for frosting & chips fudge is simple. I have
used Hershey & Nestles chips, and they both turn out. The difference there
is Hershey's are 12 oz and Nestles are 10 oz. but it doesn't seem to make
a difference. The directions are: using a microwaveable dish, spread the
chips over the bottom of dish and cook for 90 seconds. Then put the whole
can of frosting on top of the chips in the dish and cook that for 90
seconds. The frosting will be melted. Now stir it real well to mix and
pour into an 8x8" pan that has been buttered. I put foil in the pan and
buttered that to make it easier to take out after it set. This is so cool
and I thank the person who sent it in. You probably saved me days of
standing to make the candy for Christmas.
Alis from WA
This is for Linda in TX. If you are looking for an
easy, but good recipe for gingersnap cookies, it doesn’t get any easier
than with a mix. This is a mix for a “Vanilla Gingersnap” cookie. It’s
spiced like a gingersnap cookie but without the molasses. I think you’ll
find it very good.
You can try this
cookie at a very special price—only for Nancylanders!
Dennis Weaver The Prepared Pantry
Hi Nancy...Just have to say Thanks again for your
wonderful newsletter. I love it, both recipes and all the great hints.
Several asked for date of the candy recipe, with frosting and chips. I do
not know the date, but have coped and pasted original plus all the great
hints from readers regarding how they made it. It is quite long, so don't
know if you want to post it all or not. Anyway, this is what I have saved.
Bonnie from Washington
(The fudge recipe was also resubmitted by Barbara S in Omaha NE, AnneE
from Pa. and Sandy in ND )
Frosting and Chip Fudge Lots of Different one
Easiest Peanut Butter Fudge
Put one bag of Reese's peanut butter chips (I believe it was 12 ounces) in
a glass bowl, and spread them so that they are not all in the middle of
the bowl and they will melt easier.
Cook in microwave for 1 minute and a half.
Get out and stir, then stir in one can of vanilla cake frosting, stir real
good and put in microwave and cook for 1 minute and a half, get out and
stir, then put in 9 x 9 grease plate or pan, let cool, cut and eat.
Enjoy-Carolyn from Loveland
Another member added this comment:
I also used milk chocolate and cream cheese frosting very, very good.
Also 3rd member added this comment;
Just a note about the frosting fudge. I have made several different
flavors in the last few years. I add 1/2 to 1 teasp. vanilla and a pinch
of salt to the melted mixture. It gives it a fresher, more homemade taste.
Carolyn in Loveland
I just tried the fudge with German chocolate (coconut & pecan) frosting
and milk chocolate chips, plus a little vanilla. It is set up and looks
good. My husband is going to "sample" it tonight before I send some to a
friend.
Robin
To Roz in Indy, newsletter 11/3, I was going to try the chocolate and
coconut pecan frosting and I was going to call it German Chocolate Fudge.
I am making this for my husband later this week. It will be a surprise for
him. I was going to get white chocolate chip and cream cheese frosting and
chop up red cherries and green ones for Christmas. You will need to drain
the cherries very well and put them on a couple of paper towels to get the
last drop of liquid out of them. This fudge will be called Christmas
Fudge.
Also the recipe for the easy fudge is 1- 12 oz bag chips, melt 90 seconds
in microwave, take out & stir, add 1 can white frosting, (not whipped)
stir, microwave another 90 seconds, take out, stir well, pour into a
greased pan (8x8 is size I used) chill till set, about 1/2 hour. Perfect
every time. Experiment a bit and have fun, use chocolate chips with
chocolate frosting, butterscotch chips with vanilla frosting...peanut
butter chips with chocolate frosting, chocolate chips with cream cheese
frosting...peanut butter chips with white frosting..etc .It's not as
complicated as everyone is making it! Use your imagination a bit!
Sandy/Ohio
From Becky in Magnolia, Arkansas: Since so many of you out there are
making that easy and delicious Canned Frosting Fudge, I thought of an idea
that could be lots of fun for either a group of friends or family members
at a holiday gathering: Have a Different Flavored Fudge Swap! It would
work just like a Cookie Swap, except that everyone brings a different
flavor of fudge, cut into small bite-size pieces. Then everyone simply
swaps pieces of fudge with everyone else and they each take home a
variety-plate of fudge to enjoy. I've listed below some of the variations
you might make - I'm sure there could be more! :)
-1/2 - 1 c. of chopped pecans, walnuts or peanuts can be added to any of
the variations
-Chocolate chips/chocolate frosting – this is for the die-hard chocolate
lovers J
-Chocolate chips/vanilla frosting – not as chocolate-y
-Peanut butter chips/chocolate frosting – tastes like a Reese’s Peanut
Butter Cup
-Mint chocolate chips/chocolate frosting – tastes like an Andes mint
-Cherry chips/chocolate frosting – tastes like a chocolate-covered cherry
-Vanilla chips/any flavor frosting
-Vanilla frosting/any flavor chips
Try layering two different flavors for two different colors: make a batch
with chocolate chips/vanilla frosting and let it harden; make another
batch of any other combination and spread on top of the first one.
I bought some of the coconut-pecan frosting today, and some butterscotch
chips and some toffee/chocolate chips. I will use one or the other of the
chips to make this fudge.
I tried the chocolate chips with chocolate fudge icing and pecans this
week. It is incredibly good and so easy it's almost sinful. I have a
friend who absolutely doesn't cook, but she does have a microwave; I told
her about this and gave her the recipe. She is so excited that she can
"cook" homemade Christmas gifts for her friends.
I have tried the white frosting with white chips and added coconut and
slivered almonds. OH MY GOSH!! Better than my favorite Sees candy.
AnneE from PA asked about suggestions making Coconut-pecan icing candy. I
just made a batch adding dark chocolate chips and pecans. It was great. I
made 5 different kinds to take to a party and people couldn't believe how
simple it was to make or how good it turned out. Now I'm going to make
some and freeze it for Christmas gifts.
I made the easy fudge last night with my mother. She is 74 ( I am 56) and
she just had to see if it would be good. I used milk chocolate chips and
vanilla frosting and added 1 teaspoon vanilla. After it set in the fridge
about 15 minutes, my mom and I tried it. I was surprised myself at how
good it is. My husband loves it, so it will be a keeper.
I would like some cherry chips. Anyone know where I could get them. My
grocery store doesn't carry them. Thanks in advance.
Shirley in Tyler, Texas
Shirley in Texas (I thinK). I have been collecting
goodies to make the 2 ingredient fudge for
Christmas presents. I found a bag of dries cherries at Target. They are
not 'chips' but I think the fruit will be good in a vanilla fudge.
Probably would be good in chocolate too but I am not fond of chocolate. I
am known as the crazy one amongst my friends.
AnneE from Pa.
Yesterday I made a batch of
that two ingredient fudge. I used milk chocolate frosting and
semisweet chocolate chips since our family loves chocolate. I was a bit
skeptical about how it would turn out, but my goodness, it was fantastic!
It was so creamy, dreamy, and chocolaty that you would never have known it
wasn't made from scratch! I finally found a fudge recipe I couldn't flunk,
LOL. Our whole family loved it. Thanks so much! I will definitely be
making more.
~Anna in MO
Hi Nancy....I have been going crazy trying to find
the newsletter in which Dennis of
Prepared Pantry mentioned having the
dark chocolate melting disks on sale. Do you know if the sale is still
on? I went to the Prepared Pantry web site, and didn't see it mentioned on
the chocolate page, so I'm not sure if it was a special just for the
"Nancy Family". :)
Thanks so much for ALL your help.
Barb in San Diego
Comment
I checked with Dennis at Prepared Pantry. He said the offer was just for
"Nancy's Family" and found out the offer is still available.
Buy this
imported bittersweet chocolate and save 50%! Limited to available
stock. Available to Nancy subscribers only.
Morning Nancy & fur babies,
Shirley in Tyler, Tx - WalMart has the cherry chips right along side the
chocolate chips in the baking aisle.
Joan from Ma., - canned hominy is in the canned vegetable aisle .
Marilyn in Fl, - I will do my best to get the recipe for dinner rolls from
Little River Inn for you since it's right in the town where I live.
Have a GREAT day, Jackie in So. Louisiana
Re: grannym's request for a crockpot turkey breast
recipe Nov. 13. I, too. have been hunting one. The following came across
my desk this morning. Sounds simple enough; I do like simple!!
Corinne, Murrieta, CA
Crock Pot Turkey
3-5 lbs turkey breasts, boneless
1 medium onion, chopped
1 clove garlic, minced
1/4 cup melted butter or margarine
1 teaspoon lemon juice
1 3/4 cup chicken broth
salt and pepper to taste
Place cleaned turkey in a greased crock pot. Sprinkle salt and pepper over
turkey. Add onion and garlic.
Pour butter over turkey. Pour chicken broth AROUND turkey. Add lemon
juice. Cover and cook on high for 6 hours. Serve with stuffing and pour
remaining juice over all.
Just wanted to tell about myself a little; I am
originally from Altenmark Germany, came to USA with my parents and 2
brothers and 1 sister in 1952,mom had one more son, so now there was 5 of
us. I was raised in Kent, Ohio, went to school there and have lived in
this area all my life. I was married, divorced, and now live with a JEWEL
of a man who has 5 grown children, I have none of my own. We just bought a
house, and life is good. I am 59 and he is 60. I love to cook, but I am
discovering that I am looking for easier methods of doing things.
Nancy, I hope you truly know how much you are loved by us cooks, I, like
so many other subscribers are thrilled when you accidentally have a
newsletter on Thursdays. I really miss it when it's not there. wouldn't it
be a party if we could all get together, and bring a covered
dish....WOW!!! Thanks for everything you do. Mary ..in Newton Falls,OH.
One year ago today I was in Miami working with the
Red Cross for Hurricane Relief and while there got really hooked on
Cuban food. I am wondering if anyone has a
recipe for Cuban bread? It's absolutely wonderful! Like eating crispy air.
Thanks, Maddy in WA
I am looking for a recipe
for a soup for Christmas. I would like something that is more
special than chicken noodle or whatever. It cannot have dairy in it
though. We usually have oyster stew but I’m dairy-free! Maybe something
with shrimp or crab or something special like that in it?
Dawn in MN
I’ll add my age to the young-uns on this group.
I’m 38 and I’ve been cooking ever since I was old enough to hold a spoon.
I’ve been married for 17 years. When I was growing up, I would just pour
over my mom’s cookbooks and make up menus. My mom would go out and buy me
the ingredients and I would cook supper for the family. I’ve even been
making homemade pies since I was old enough to use the oven. That would
always amaze my friends when I would go home after school and bake a pie!
My youngest brother was sure he was going to starve when I moved away from
home. I cook probably about 99% of everything from scratch due to health
issues. Even our 100 lb. spoiled rotten German Shepherd (who lives in the
house and would LOVE to have a Ditto snack!) eats homemade dog food and
treats. My dream oven is now on order to be delivered in December and
hopefully next year, I’ll be remodeling my kitchen into my dream kitchen!
Dawn in MN
Free Online Coupons and Coupon Codes
HOT SPICED APPLE CIDER
2 qts. sweet apple cider
1 tsp. whole cloves
1 tsp. whole allspice
2 (3 inch) cinnamon sticks
1/3 c. lightly packed brown sugar
Few grains of salt
Bring ingredients to a boil in a large kettle. Simmer 30 to 60 minutes.
Remove spices. Serve hot in mugs. Thread raisins and orange sections on
skewers and use as stirrers.
Tona in Bama
Hi, in the November 8th news letter, Donna in
Colorado wanted to know how many seniors there were. I am a senior, I am
Debbie in South Texas and I am 53 years old.
SPICED PUMPKIN FUDGE
3 c. sugar
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1/4 c. butter
1 (7 oz.) jar marshmallow creme
2/3 c. evaporated milk
1 c. chopped almonds
1 tsp. vanilla
1/2 c. solid pack pumpkin
In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to
boil, stirring constantly. Boil over medium heat, stirring constantly
until it reaches 234 degrees on candy thermometer, about 10 minutes.
Remove from heat. Stir in butterscotch chips. Add marshmallow creme, nuts,
vanilla; mix well until blended. Quickly pour into greased 9"x13"
pan. Cool at room temperature.
Tona in Bama
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Mahjongg Game
Checkers Game
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Tetris Game
Flashman(Pac-Man)
Crossword Puzzle Wordsearch
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