The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes.
How to print out only part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It will
highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the
entire page.
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.
Printable Greeting Cards
Site Index
Favorite Recipes of Our
Members
Holiday Recipes
Thanksgiving
Leftover Turkey
More Turkey
Pumpkin
Sweet Potato
More Thanksgiving
Candy
Recipes
Baked Ham
Recipes
Crockpot
Recent Newsletters
Nov 10
Nov 11
Nov 12
Nov 13
Nov 14
Nov 15
Nov 17
Nov 18
Nov 19
Nov 20
Nov 22
Newsletter Index
Hi to all in N. L. Here is my favorite coconut
pie recipe (and I've made many).
Everyone requests it for birthdays and holidays.
Coconut Pie
2 c sugar / pinch of salt / 1/2 c all purpose flour and whisk together
then
Add 5 T soft butter and mix with mixer then
Add 4 lg eggs and beat 1 minute then
Add 3/4 c water / 1 tea vanilla / 1c coconut and mix 1 minute then
Pour into pie shell (I prebake the shell for 10 mins)
Bake @ 350 for 50-60 minutes
Also, this is the best Pumpkin Pie recipe I've found.
Pumpkin Pie
1 regular can pumpkin
1 cup sugar
1 cup milk
1/4 teaspoon salt
3 eggs well beaten
3 T melted butter 1 teaspoon cinnamon
Bake 10 min @ 400 then 350 till set (usually 40 min or so)
I prebake pie shell 10 mins.
I made three each of these for dinner and supper today. I hope everyone
had a satisfying day. Thanks
Nancy for your fortitude and faithfulness. It is so welcomed by all of us.
This is from Beverly (67) in Louisville, Ky.
Hello Hello to everyone in Nancyland from this 72
year old retiree. Guess I will have to live a mighty long time to use all the
great recipes I have collected. Don't know where to start. Roast is in the oven
waiting
for hubby to come in from the woods. Wishing everyone a safe and happy
Thanksgiving.
Mariann in Michigan == where do you live??
Edith in Tawas, MI.
I am sending the newsletter today (Thursday) and will
not send it out on Saturday.
Nancy
Ok now, more on the 2 ingredient Fudge. I use the
cherry chips and a container of chocolate icing. OH gosh was it good. I line my
8 x 8 pan with foil, spray very lightly with Pam. I didn't put my fudge in the
refrigerator like they said. I left it on the counter, and it came out perfect.
I just lift the foil by the edges, place it on the counter, and cut into
squares. Place on a serving dish, and oh geez, what more can you ask for. And
LOL your pan is clean, ready for the next batch. Thanks to the donor of this
great easy recipe. God Bless all.
Louisiana Lady
To Dianne in Houston, I have been trying to get the
fudge recipe that is made with the cream cheese frosting but I can not find it.
Could you PLEASE post it for me. I would love to make it. Thank you so very
much.
Jan from California
Comment
The original recipe is in the November 14th
newsletter. This newsletter has many variations. I think it is called Easy
Peanut Butter Fudge. I have tried many variations in the past week.. A can of
frosting and a 12 ounce bag of chocolate chips (or any other chips) is all it
takes.
Nancy
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
Shop Barbecues.com - Your Backyard Entertaining Source!
For Janet McKinney, Hudson Falls, NY:
Eggnog Pancakes
2 cups pancake mix
1 egg
1-1/2 cups dairy eggnog
1-1/2 tsp vanilla extract
Pinch of ground nutmeg
1 can (16 oz) whole berry cranberry sauce
Place pancake mix in a bowl. In a separate bowl, whisk egg, eggnog, vanilla and
nutmeg. Stir into pancake mix; mix just until moistened. Pour batter by 1/3
cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of
pancakes. Cook until second side is golden brown. Serve hot with whole berry
cranberry sauce.
Yield: 12 pancakes
For Kathy F.
Orange Candy Cake
1 cup butter or margarine, softened
2 cups sugar
5 eggs
1 tbsp vanilla
1 package, (8 oz) dates, cut into thirds
1 lb orange slice candy, cut up
2 cups chopped pecans
3-1/2 oz package coconut
4 cups sifted all-purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup buttermilk
Topping:
1 tsp grated orange peel
1 tsp grated lemon peel
1 tsp orange juice
1 tsp lemon juice
1/2 cup powdered sugar
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating
thoroughly after each addition. Add vanilla. Mix dates, candy, coconut and nuts
with 1/4 cup flour. Sift remaining dry ingredients together. Add to butter
mixture in thirds alternately with buttermilk; beating until smooth after each
addition. Fold in candy mixture. Spoon into greased and floured 10" tube pan.
Bake at 300 degrees for 2-1/2 hours. Mix topping ingredients and spoon over cake
when cooled.
No name was included with the message
Hope everyone is having a good Turkey Day. Wanted to
say thanks to Phyllis in KY for her suggestions regarding pecan pie. I'll give
them a try over the holiday season. I appreciate your response. Also, this is
for N who requested a punch. Below are a few punch recipes that I've used from
time to time at family get togethers. Hope this helps. Soon to be new 52 yr
"young" Grandma, aka Mary in AL
Pineapple-Orange Punch
1-1/2 pints vanilla ice cream
1 pint orange sherbet
7 cups pineapple juice
3 cups ginger ale
In a punch bowl combine ice cream, sherbet, pineapple juice and ginger ale.
Sherbet Punch Recipe
36 ounces frozen limeade (or lemonade)
3 liters ginger ale or 7-Up
1 to 1 1/2 gallons lime sherbet (can also use orange
or other flavored sherbets)
In a punch bowl, mix frozen limeade with ginger ale or 7up. Float scoops of lime
sherbet on top of the punch. Serve in glass cups. You can also include a scoop
of sherbet in each cup. Enjoy!
Punch
2 (0.13 ounce) pkgs unsweetened strawberry-flavored drink mix powder
2 1/2 cups white sugar
4 qts cold water
2-6oz cans frozen orange juice concentrate
2-6oz cans frozen pineapple juice concentrate
1 liter ginger ale
1/2 gallon orange sherbet
In a large punch bowl combine the drink mix, sugar and water. Stir until sugar
is dissolved. Stir in the
orange juice and pineapple juice concentrates. Just before serving stir in the
ginger ale and slide in the
sherbet.
GrandMAH
Hi Nancy-I am looking for two recipes-one for a
chocolate pie that uses a graham cracker crust,
cream cheese and chocolate pudding and the other one is for pumpkin oatmeal bars
that contain oatmeal, Bisquick, and pumpkin-you bake them in a jelly roll pan
and frost with cream cheese. I have lost both of these and would love to replace
them.
Thanks-Sue pelione-Wyandotte, MI
Is there anyway I can talk and answer to your people
on the site.? I answer or send you messages but never get any response back. I
sent recipes and they never get on the site. I do not have outlook express but
yahoo and msn. My server is people pc want to be part of this group. Just let me
know how. Judith D from Piedmont, OH
Comment
I am very sorry that your messages have not made it through to me. I would have
posted them if I had gotten them. Just clicking reply to this newsletter usually
doesn't get the message through to me because it goes through a spam filter. I
may never get your message if it contains words spam filters consider spam.
There is no spam filter on the one listed in the online newsletter. Messages are
not filtered for spam with this email address. If you don't use Outlook the
email address can be found by highlighting the link in the online newsletter and
right clicking with the mouse. Just choose the COPY SHORTCUT link. Paste this
link into your email program (by pressing the Ctrl key and the V key at the same
time.
I checked my email and found only one message from you. The only problem with
the message is it was incomplete. It was sent on Tuesday.
The only part included was
If you want me..
and nothing else.
As stated in a previous newsletter there may some delay in getting your messages
posted. There have been so many messages/replies and recipes being sent in that
there has not room to post them all in the newsletter. I have asked members to
post only one recipe and one short paragraph for requests and replies until
after the Christmas holidays.
Nancy
Reply for Nicole wanting good
sherbet punch-
I used to use this for wedding receptions that we catered. Everyone loved it,
and the nice thing is you can color coordinate it with your color scheme.
1/2 gallon sherbet in large punch bowl with one 2 liter bottle of sprite or 7-up
and a sprinkling from a pkg of unsweetened kool-aid like we used to get for a
nickel. LOL Stir well until that sherbet is mostly melted. Then add another 1/2
gallon of sherbet along with two more 2 liter bottles of pop. This gives you a
wonderful punch. As it gets lower in the bowl, just add some more sherbet/7-up.
(the kool-aid takes away a bit of the sweetness, adds color and flavor. You do
NOT add the sugar or water to the kool-aid).
Even the men came back for more, so you know it was good.
Raspberry sherbet/raspberry kool-aid; orange sherbet/orange kool-aid; lime
sherbet/lime kool-aid; or just plain pineapple sherbet for white with no kool-aid.
You name it, you can do it.
Kim in Streetman TX (going to watch my grandson march today in the Macy's
Thanksgiving Day parade in his Valdosta GA school band in NYC!!!)
I tried the two ingredient fudge yesterday. My
husband loved the white chips and white frosting mixed with the slivered almonds
and coconut. It was really more like play than cooking. I had two batches of
fudge in just a few minutes, I felt like Super Cook! I decided that yesterday
was going to be a cooking and baking day as I did not have to prepare for a
Thanksgiving meal the next day .I had wanted to make a dent in the thousand or
so recipes I have been collecting and had not tried. I think I will do a day
like this every month. My thanks to all you great cooks and to you Nancy for a
delight-full newsletter. Margo/Boston
Nicole from WNY requested a pumpkin roll cake in the
November 20th newsletter. I have one I hope she will like.
Pumpkin Roll Cake
CAKE BATTER:
Beat 3 eggs on high for 5 minutes
slowly add 1 cup sugar
stir in 2./3 pumpkin pie filling
add 1 tsp lemon juice
Add:
1 cup flour
1 tsp ginger
1 tsp baking powder
1/2 tsp nutmeg
2 tsp cinnamon
1/2 tsp salt
Spread above batter in a greased and floured 15x10 x 1 inch pan. top with 1 cup
finely chopped nuts. Bake in a 375 degree oven for 15 minutes. To remove cake
from pan loosen edges first with a knife.Turn onto a towel sprinkled with
powdered sugar. Starting at narrow end roll towel and cake up together. Cool.
Unroll and spread with filling
FILLING:
Beat together till smooth:
1 cup powdered sugar
4 tablespoons butter
2-3 ounces cream cheese
1/2 tsp vanilla
After spreading on cake, reroll cake with filling in the powdered sugar
sprinkled towel and chill. After chilling the powdered sugar will be wet, just
sprinkle cake with fresh powdered sugar when ready to serve. Makes 8 servings.
Best wishes to you wonderful cooks for a great Thanksgiving. Nancy, you and your
newsletter are among the things I am grateful for.
Margo/Boston
To Connie & Ande -- we must be triplets (LOL) I will
be 53 on January 5th -- Hope ya'll have a SAFE & HAPPY THANKSGIVING!!
Jackie in So. Louisiana
Good morning Nancy and have a Happy Thanksgiving. If
you lived around here sure would invite you to our dinner. We will be having it
at my mom's so we can help each other[ haha]. I made the four tins and a tub
last night and thought about hiding it just for myself, that stuff is excellent
and i do not care for lemon stuff, it's ok but i prefer chocolate.
Made the 24 hr. salad but have to wait on that as I
believe it has to set up. Grape salad, I think it will get better as it gets
cold. The only thing is I used walnuts instead of pecans and i think that
probably made a lot of difference. Will be making the apple pie delight also.
I will be making the crock pot dressing today and
the crock pot corn with cream cheese and butter. Well I had better get off of
here as I have a lot of things to do and have to get to my mothers to get the
turkey on. We will be eating at 4pm today and if you should need directions
e-mail me right back and will send them, LOL.
Make sure to give Siggy and Ditto some turkey and a pat from from me.
Jenny in Ky
I want to thank Judy from Montana on how to get the
film of off the pyrex glass.
Thanks Kathy from Fl
Hello everyone in Nancyland. This is yet another
letter about the 2 ingredient fudge. I made mine with milk chocolate frosting
and milk chocolate chips, very good. I made it in a wax paper lined 9x13 pan so
it would be thin and then cut out the fudge with mini cookie cutters. (I did
this after removing from pan) it was very cute for gift giving, so I thought I
would share the tip. I will definitely be making more of this with some of the
different frostings and chips. Hope everyone is all geared up for Santa coming ,
Lori Grant Kingston, Ontario Canada
Nancy, Is this the recipe needed? Peggy NELA
Can anyone tell me which newsletter the recipe for the cake mix and frosting bon
bon's were in? I can’t seem to find it on my own.
Dee in S. IL. In November 22, 2006 Newsletter
Cake Balls
You can mix and match cake and icing flavors as well as the chocolate coatings.
If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles,
coconut, etc. or double dipped in white and dark chocolates. Chocolate
confectioners' coating is also called Almond Bark in some stores.
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating
Prepare the cake mix according to package directions using any of the
recommended pan sizes. When cake is done, crumble while warm into a large bowl,
and stir in the frosting until well blended. 2 Melt chocolate coating in a glass
bowl in the microwave, or in a metal bowl over a pan of simmering water,
stirring occasionally until smooth. 3 Use a melon baller or small scoop to form
balls of the chocolate cake mixture. Dip the balls in chocolate using a
toothpick or fork to hold them. Place on waxed paper to set.
From Andrea in PA
Hi, Happy Thanksgiving everybody! This is for Janet
in PA, who wanted the Reindeer P.o.o.p Poem. Here are two great sites, that have
holiday p.o.o.p poems.
http://www.kimstamps.com/poop.html
www.sawyers-specialties.com/
Carolyn in WY
These recipes were also sent in by Betty in Maine and Anita S. in Olean, New
York
For Dee in S. IL. wanting the
Cake mix & Bon Bon recipe
Look at the Oct.3, and Sept 3 newsletters. One is Red Velvet Bon Bon, the other
is Oreo Balls.
Nancy's I try to the add the date and copy the
persons name who sent in the recipe when I copy a recipe. It helps when someone
else needs the recipe, and I can also go back and check it out again if I need
to. Just a little something that has come in handy more than once.
Thanks, Gloria, Indiana
Nancy here are some more
frosting/baking chip fudge recipes. I know you asked us to do only one
e-mail recipe a day, so please feel free to add this when you can. I hope
everyone likes these versions...again from a friend of mine.
BTW.....you can do the melting in ANY of the recipes in either the micro or the
stove top. I actually like doing it on the stove top, as some of the newer
micro's get the chips to hot and can cause the chips to seize (get hard) up IMHO.
:) Also if you use the new non-stick foil, you DON'T have to butter/spray the
foil.
Barb in San Diego
Comments
I will add the recipes in a future newsletter. Some of the combinations
have not been in past newsletters. There was not room to add them today.
Nancy
Hi Nancy and All,
I just finished making 12 quarts of hot chocolate mix
for my 8 step-grandchildren. I mixed it in a huge bowl and used a plastic corn
on the cob holder as a scoop to put it in the wide mouth jars. My recipe was on
the back of the Carnation Dry Milk box. Instead of using cocoa, I had already
purchased hot chocolate mix at Wal-Mart and used it as the cocoa (idea from
another recipe). I also used powdered sugar instead of granulated. Here's the
modified recipe I used . . .
2 Quart Jars of Hot cocoa mix-- (use 6 heaping spoonsful to a cup of hot water.)
8 C. dry milk powder
1/2 C. Powdered sugar
8 oz. powdered creamer
20 and 30 oz. can of Wal-Mart Hot Cocoa Mix or Chocolate Milk Mix (I used both
when I doubled the recipe for the last 10 jars). Mix well; fill jars 2/3 full
add mini marshmallows the other 1/3. I used the plastic tops off the cocoa mixes
for the instructions and printed them with a sharpie; then tied it onto the jar.
I used the plastic lids from the frostings from my fudge making for the rest.
Very colorful tags! Red, purple, white, and blue!
The original mix I was going to use was the Halloween cocoa from Alicia's
Country Kitchen.
1 (1lb) box instant cocoa mix
1 (8qt.) box powdered milk
1 (6oz.) jar powdered cream
1/2 C. (heaping) powdered sugar.
Combine all. Store in airtight container. Place 1/3 C. mix in cup, fill with hot
water to serve.
Sorry it's so long--I've been wound all day! Hope everyone has a great T Day. I
am thankful for all you do Nancy--I love this site. Best wishes to you, your
furry friends and all your readers here in Nancyland.
Jae, 55 in central OK (56 a month from today!)
QUICK FROSTING FUDGE
1 (12oz) pkg (2 cups) semi-sweet chocolate chips
1 can Chocolate Fudge Creamy Supreme Frosting
1-1/2 cup miniature marshmellows
3/4 cup chopped mixed nuts
Line an 8" square pan with pil, extending foil over edges, and lightly butter
the foil. Melt chips in large saucepan over very low heat, stirring until
smooth. Remove from heat and stir in frosting. Add
marshmallows and nuts, mix until well coated. Spread in buttered pan, and chill
until firm (about 1 hour). Remove from pan by pulling up foil, cut into squares.
Pina Colada Fudge
1(12-ounce) package (2 cups) white vanilla chips
1 (3.25-ounce) jar macadamia nuts, chopped, toasted
1 (16-ounce) can Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract
Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips
in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until
melted, stirring every 15 seconds until smooth.
Reserve ¼ cup nuts for garnish. Add remaining nuts and all remaining ingredients
to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with
reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by
lifting foil. Remove foil; cut into squares.
Makes 36 squares.
NOTE: To toast macadamia nuts and coconut, spread on separate small cookie
sheets; bake at 350 degrees for 5 to 8 minutes, or until light golden brown,
stirring occasionally.
Candy Bar Fudge
1 can Chocolate Frosting
2 Snickers bars(3.7 oz.) ,chopped
1 (12 oz) pkg. semisweet chips
Line an 8 inch square pan with foil, extending over sides. Spray with non stick
spray, and set aside.
Melt chips in a microwave and stir in frosting. Pour half of this mixture in
pan. Place all candy except a few pieces to garnish over this. Pour remaining
chocolate over and garnish with remaining
candy. Refrigerate 1 hour or until firm.
Toffee Butterscotch Fudge
1 12 oz. pkg. butterscotch chips
1 can Pillsbury Creamy Supreme Caramel Pecan Frosting
1/2 cup chopped peanuts
1/2 cup almond brickle bits
Line an 8 inch square pan with foil, extending over sides. Melt butterscotch pan
in a saucepan over very low heat, stirring until smooth. Add peanuts. Remove
from heat; stir in frosting. Add brickle chips and
stir well. Pour in pan and refrigerate 1 hour.
Favorite Cookies and Cream Fudge
1 (12 oz.) pkg. vanilla chips
1 can cookies and cream frosting
10 oreos, cut in quarters
3 oreos, crushed
Line an 8 inch square pan with foil. Melt chips over low heat. Remove from heat.
Add frosting. Stir in quartered oreos, and mix until well coated. Quickly spread
into pan. Sprinkle with crushed cookies.
Refrigerate 1 hour until firm.
Funfetti Fudge
1 (12 oz.) pkg. vanilla chips
1 can Funfetti Frosting
1-1/2 cups miniature marshmallows
Line an 8 inch square pan with foil, spray with nonstick spray. Melt chips over
low heat. Add frosting and marshmallows. Stir until blended. Pour in pan.
Sprinkle with funfetti sprinkles. Refrigerate 1 hour. Cut
into squares.
Hi Nancy and All,
I just finished making 12 quarts of hot chocolate mix for my 8
step-grandchildren. I mixed it in a huge bowl and used a plastic corn on the cob
holder as a scoop to put it in the wide mouth jars. My recipe was on the back of
the Carnation Dry Milk box. Instead of using cocoa, I had already purchased hot
chocolate mix at Wal-Mart and used it as the cocoa (idea from another recipe). I
also used powdered sugar instead of granulated. Here's the modified recipe I
used . . .
2 Quart Jars of Hot cocoa mix-- (use 6 heaping spoonsful to a cup of hot water.)
8 C. dry milk powder
1/2 C. Powdered sugar
8 oz. powdered creamer
20 and 30 oz. can of Wal-Mart Hot Cocoa Mix or Chocolate Milk Mix
(I used both when I doubled the recipe for the last 10 jars). Mix well; fill
jars 2/3 full add mini marshmallows the other 1/3. I used the pastic tops off
the cocoa mixes for the instructions and printed them with a sharpie; then tied
it onto the jar. I used the plastic lids from the frostings from my fudge making
for the rest. Very colorful tags! Red, purple, white, and blue!
The original mix I was going to use was the Halloween cocoa from Alicia's
Country Kitchen.
1 (1lb) box instant cocoa mix
1 (8qt.) box powdered milk
1 (6oz.) jar powdered cream
1/2 C. (heaping) powdered sugar.
Combine all. Store in airtight container. Place 1/3 C. mix in cup, fill with hot
water to serve.
Sorry it's so long--I've been wound all day! Hope everyone has a great T Day. I
am thankful for all you do Nancy--I love this site. Best wishes to you, your
furry friends and all your readers here in Nancyland.
Jae, 55 in central OK (56 a month from today!)
Leftover turkey recipes.
Thanks so much Nancy and you lovely furry ones for
this wonderful newsletter. Look forward to it each time. Appreciate all of the
wonderful recipes that each one shares. Thanksgiving, we will be bringing the
Grape Salad to our son and his family along with the dessert. Had planned to
make another type salad, but found such beautiful grapes at Sam's Club today,
that I decided to try this Grape Salad. Will let you know how it goes.
By the way, I too am a senior, 74, but do not do the things I used to since I
had cancer surgery 5 years ago last month. Just have not been able to get my
strength back, Wish all of you a wonderful and safe Thanksgiving.
Warmly, Corinne in Wash.
Many thanks to Lynn in Las Vegas and Frances, in
Wesley Chapel, Chris in New Mexico and all that sent recipes for the Tomato
Gravy recipe. I'll be trying it out this weekend! This is my first holiday
season without my Mom, and she used to make it for us after Grandma passed. So I
am sure that it will bring back some wonderful memories.
And I'm sure my rescue beagle Duchess will enjoy it too as she insists on having
at least a taste of all the people food prepared in her kitchen. She waits
patiently in the living room when I start cooking, and it has become a ritual
with us that I must drop something while cooking and say oops! As soon as she
hears that word she comes running...I love her dearly, so she is a bit spoiled
:)
Happy Thanksgiving to all and a big thank you to you Nancy, I'll be doing some
shopping from siggy's corner this year, I've already checked out a couple of the
sites and found some must have items!
Elaine in New Mexico
To Marilyn in Ohio. I found the cinnamon chips at
Wal-Mart. I also found some chocolate raspberry ones that I used with dark
chocolate chips that came out awesome as well! My last batch for tomorrow is
gonna be butterscotch chips with vanilla frosting. I will never make the
marshmallow creme fudge again :)
I am looking for a recipe (that I lost) for Kolachke
that uses sour cream and yeast, the yeast and sour cream are mixed together
before being blended with the other ingredients. The recipe included a filling
with ground nuts and graham cracker crumbs. The dough sat overnight in the
fridge, then was rolled into a ball, flattened into a circle, cut into
triangles, filled and rolled like crescent rolls. Does anyone know of this
recipe? I would really appreciate the help.
Thank you,
Desiree in NC
Nancy, I am 45 years old and I am a southern
transplant from Alabama who now lives in Northern Illinois. I really enjoy your
newsletter and have tried several recipes with success. Thanks for all the hard
work you put into this newsletter.
Tricey from Illinois
In the 11/22 newsletter, Kathy F was wanting a recipe
for Orange Slice Cake. Here is the recipe I have that is TNT, my husband loves
this cake.
Jeannie from Henderson, Texas
Orange Slice Fruitcake
1 cup butter
2 cups sugar
5 eggs
1 tbsp. vanilla
4 cups flour
1/2 tsp. soda
1 tsp. salt 3/4 cup buttermilk
8 oz. dates, cut up
1 lb. orange candy slices cut into small pieces
4 oz. can Angel flake coconut
2 cups pecans, chopped
Grease a large tube pan and then line with wax paper. Preheat oven to 300. cut
orange slices in small pieces. In large bowl combine candy, dates, nuts, coconut
and dredge in 1/4 cup flour (from the 4 cups called for), set aside. Sift rest
of flour with soda and salt. Cream butter and sugar until fluffy. Add eggs, one
at a time, add vanilla, mixing well. Add dry ingredients alternately with
buttermilk. Fold in date and candy mixture. Pour into prepared tube pan. Bake at
300 for 2 1/2 hrs. or 2 hrs. if using loaf pans. check for doneness with a
toothpick put in center of cake. Bake longer if needed, but watch closely so it
doesn't burn.
Glaze
1 tsp. grated lemon peel
1 tsp. grated orange peel
1/4 cup lemon juice
1/4 cup orange juice
1/2 cup powdered sugar
Mix and pour over hot cake ( I usually poke some holes in the cake with an ice
pick so it will absorb the glaze better). Remove from pan and wrap in
cheesecloth that has been soaked in orange juice, then wrap in foil. (I usually
skip this step as we can't wait that long before we eat the cake.LOL) Keep in
refrigerator or freeze.
I hope this is what you were looking for Katy, but even if it isn't the exact
recipe you wanted I hope you will try it. Hope you have a wonderful
Thanksgiving.
The same or a recipe very similar was sent in by Dawn in GA
For Nichole 11-22 newsletter requesting sherbet
punch. This came from
another Nancylander a while back.
Suzz-NE
Punch-in-a-cloud
2 quarts Sherbet - Choose flavor according to the color and flavor desired
3 - 2 liter size bottles of 7-up
Place half of the sherbet into your punch bowl and allow to soften. Add 7-up
gently. Do not stir. Float remaining sherbet in scoops on
punch.
This is for Nichole in the Nov.22 newsletter
requesting sherbet punch recipes. A real easy one is just 7-up regular or diet
works fine with lime sherbet. It's really refreshing. My favorite is Hawaiian
punch, 7-up with scoops of raspberry sherbet and pineapple sherbet. It's a
winner.
Deb in Indiana
To Janet in PA. You can find
Coca Cola syrup in your pharmacy. It is sold as cola syrup and used for
upset stomachs.
Big Jim in Jacksonville, Fl.
(Born in Bama)
Easy Spinach Casserole
that has become a "MUST HAVE" For every holiday dinner.
2 -10 oz frozen chopped spinach, thawed and squeezed dry
1- 8 oz brick of cream cheese (soften in the microwave)
1 regular size cream of mushroom soup
1 regular size can of fried onion rings
Combine the cream cheese and soup, then stir in the spinach and 3/4 can of onion
rings. Bake at 350 degrees until hot. 30 to 35 minutes. Top with the remaining
onion rings before serving.
People that do not like spinach usually love this.
I find that I even like it cold after it has been baked:-). I am Marlene, from
north of Houston, Texas on beautiful Lake Conroe. I will be 54 in February. My
husband and I are retired and very active. Lots of boating and traveling. We
have 2 sons Clay 31 who has a 3 year old son and Steve 29.
Hope everyone has a wonderful holiday season! And huge thanks to Nancy!!!
This is my recipe for Elaine who wished for a
Tomato Gravy recipe..
In a mixing bowl empty a large (203) can tomatoes in juice. Add a 1/2 can of
water. I use my hands to squish the tomatoes in small pieces. In a large skillet
I put about 2 tablespoons bacon grease and 2 heaped tablespoons of flour.. Stir
this together over med. heat to blend and cook the flour. When is starts turning
to golden brown add about 2 teaspoons salt and 1 teaspoon or more of black
pepper. Add the tomatoes with the water in it to the skillet all at once and
stir until all the ingredients are well blended together. Let it cook down until
thickened somewhat like gravy should..It is ready to dip up on the hot split
biscuit. Hope you enjoy.. I make this about 3 mornings a week. We also like egg
gravy some mornings with hot biscuits. Just scramble about 4 eggs and dip into a
small bowl. In 2 Tlbs. bacon grease add 2 Tlbs.flour and let it mix well with
the grease but do not brown. Stir in one tall can evaporated milk and a half can
of skim milk and stir well until it starts to thicken. Stir the scrambled eggs
back into the gravy. season with salt and pepper to taste. I always like lots of
black pepper. Serve over hot split biscuits.
I too am a senior of 68 years. I live in LA.
Lower Alabama.
Evelyn
Nancy, Here are the two recipes that got lost in
space. I will see if these
go through. Thanks for your help!
Barbara Allen
For Colleen in Cornwall, Canada who asked for "bars or squares" recipes for
Christmas, I am passing along a favorite of mine that has been very popular when
I serve it.
Mixed Nut Bars
1-1/2 cups all-purpose flour
3/4 cup brown sugar, packed
1/2 teaspoon salt (You might want to omit if you use salted nuts)
1/2 cup butter
1 can (11.5 oz.) Mixed Nuts
Topping:
1 bag butterscotch chips, (6 oz.)
1/2 cup white corn syrup
2 Tbsp butter
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch pan. Mix
together flour, brown sugar, salt and butter. Pat (press) into prepared pan and
bake for 10 minutes. Remove from oven and spread the can of nuts over this
layer.
Topping Directions:
Mix chips, corn syrup, butter and vanilla in saucepan and warm, stirring
constantly until chips are melted. Pour over nuts and bake for another 10
minutes. Cut and serve and watch them vanish.
Makes 24 servings.
Tip: I usually cut them smaller. You will need a very sharp knife to cut
through the nuts.
Hope you like it!
Barbara in Alabama
and Second lost one:
For those who have asked for TNT Crockpot recipes, here is my favorite for a
pork roast.
Crock Pot Pork Roast
1 pork roast, remove as much fat as you can (mine are usually about 3.8-4.0 lbs,
bone-in)
season with minced or powdered garlic, salt and pepper to taste
2 bay leaves ( I usually omit) (remove when roast is done)
1 medium chopped onion
1 cup water
2 Tablespoons Worcestershire sauce
Place all in a crock pot and cook on low for about 10 hours or high for about 5.
NOTICE: I said "about" because all crock pots have their own temperatures, so
you be the judge whether your cooks too hot or not. When done, pour juice into a
saucepan and stir in cornstarch mixed with cold water to thicken your gravy. (I
don't usually make the gravy, so can't comment here.) Serve with noodles or
mashed potatoes. Don't forget to remove the bay leaves if you used them.
My notes: Very TNT. I usually cook this roast, cool, cut off all fat, remove the
bones and shred the meat. I freeze the meat in containers to be used for: 1)
Pork Bar-b-q (by adding my favorite sauce(s); 2) add Salsa and serve in flour
tortillas, 3) add to sauerkraut recipe.
Nancy, I recently joined and was reluctant because I thought maybe I was too
old. What a delight to find so many seniors up and running on the internet! I
LOVE the list and ALL you do. Thanks! I am 72, but as many of the others say, I
don't FEEL old. I guess my body acts like it is, but I am trying - I work out at
the gym 6 hours a week to keep everything moving.
Barbara in Alabama
I have to make my granddaughter
cookies now, without using sugar, since she is
pre-diabetic. Doe anyone have TNT cookie recipes they can share with me,
please?? What NATURAL ingredients be substituted in recipes, to replace sugar???
THANKS
To Lynette of NY-----how nice of you to send all of
us the URL for Marshmallow Fluff Booklet~~ I
enjoyed it and picked up some good recipes too!!
SUE
Hi Nancy and Siggy and Ditto, Happy Thanksgiving to
the 3 of you.
Jean Ann wanted some ideas for decorating pre-made cookies . If she is using the
round cookies (you know the ones you slice and bake) here are some ideas:
Before baking
Eggwash the cookie tops and use different kinds of sprinkles, they have
"variety", "chocolate", "silver", "gold", "white"
Eggwash the cookie tops and use pine nuts, chopped pecans, walnuts, slivered
almonds or any kind of nuts.
Paint one side of the cookie with melted dark chocolate and one side with white
chocolate.
Eggwash the cookie and use coconut that has been colored red or green.
After baking use the tubes of colored icing and draw trees or decorate to look
like a christmas ornament. Use white icing to draw snowflakes on the cookies and
use the silver sprinkle to decorate.
Hope this helps give you some ideas.
Barbara Ann (67) S. E. Texas
To Nancy, I wanted to wish you a
Happy Thanksgiving and hope you have a good day of
celebration. To Tiffany in GA, Thanks for your suggestion on my Pecan Pie
problem. I'll give your suggestion a try, as my family loves Pecan Pies and I
will probably make a few more for Christmas. Thanks to Cheryl in OH for her
Pecan Pie recipe. I noticed a couple of differences in your recipe and the one
I'd been using. I think making a couple of changes should solve the problem.
Thanks again for your response.
Mary in Alabama
This is a recipe I got from someone else. Have not
tried it myself.
Tomato Gravy..serves 4
Tomato gravy is a
breakfast specialty among the Amish & Mennonites in this area and is
traditionally served with Fried Cornmeal Mush although some people like it on
toast, scrapple or mashed potatoes. Like sausage gravy, the recipe is part of an
oral tradition and every cook has a slightly
different version.. I like this recipe very much and using the bacon
drippings in the roux is important for flavor.
2 TBSP. bacon drippings
1/4 cup chopped onion
3 TBSP. all purpose flour
1 bay leaf
1-1/2 cups tomato juice (or cocktail)
1/2 cup milk or cream
2 tsp. brown sugar
1/8 tsp. celery salt
1/8 tsp. black pepper
Melt the drippings in a medium saucepan over medium heat, add the onion, and
cook until the onion begins to turn yellow. Add the flour and the bay leaf, and
continue to cook until the flour is deep gold, about 4-5 minutes. Add tomato
juice, and then whisk mixture until smooth. Add the rest of the ingredients, and
cook until the mixture completely thickens and is the consistency of thick
gravy, about 4-5 minutes longer. Remove the bay leaf and serve hot over fried
slices of cornmeal mush.
~~Pam J.~~
ALCOHOL SUBSTITUTES FOR RECIPES
2 T Grand Marnier or other orange flavored liqueur= 2 T orange juice & 1/2 t.
orange extract OR 2 T orange juice concentrate
2 T rum or brandy=1/2 to 1 tsp rum or brandy extract OR 2 T water, white grape
juice or apple juice
2 T Amaretto or other almond-flavored liqueur=1/4 to 1/2 tsp almond extract
2 T bourbon=1 to 2 tsp vanilla extract
2 T sherry=1 to 2 tsp vanilla extract or 2 T pineapple or orange juice
2 T Kahlua or other coffee or chocolate-flavored liqueur=1/2 to 1 tsp chocolate
extract plus 1/2 to 1 tsp instant coffee in 2 T water
1/4 C or more port, sweet sherry, rum, brandy or fruit-flavored liquor=equal
measure of unsweetened orange juice or apple juice + 1 tsp of corresponding
flavored extract or vanilla extract
1/4 C or more white wine=equal measure of white grape juice, chicken broth, veg
broth, claim juice or nonalcoholic wine. If using nonalcoholic wine, add T of
vinegar to cut sweetness
1/4 C or more red wine= equal measures of red grape juice, cranberry juice.
Cider, chicken or vegetable broth, clam juice, flavored vinegar or nonalcoholic
wine. If using nonalcoholic wine, add T of vinegar to cut sweetness
Alcohol Substitutes 2
KIRSCH: Syrup or juice from black cherries, raspberries,
boysenberries, currants, grapes or cherry cider.
COGNAC: Juice from peaches, apricots or pears.
COINTREAU: Orange juice, or frozen orange juice concentrate.
CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a little
water or grapefruit juice.
RED BURGUNDY: Grape juice
WHITE BURGUNDY: White grape juice
CHAMPAGNE: Ginger Ale
CLARET: Grape or currant juice, or syrup from cherry cider.
FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar
cube soaked in lemon extract, then set atop a dessert and burned.
BEER OR ALE: Chicken broth, white grape juice, or ginger ale
BRANDY: Apple cider, peach or apricot syrup.
RUM: Pineapple juice or syrup flavored with almond extract.
SHERRY: Orange or pineapple juice.
RED WINE: (unsweetened) water, beef broth, bouillon or consommé, tomato juice
(plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained
from mushrooms.
WHITE WINE: (unsweetened) water, chicken broth, bouillon or consomme, ginger
ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from
canned mushrooms.
NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor
extracts for interesting flavors.
When alcohol is used in a recipe, it is generally used for one of two reasons;
as a flavor enhancer in cooking, or as a meat tenderizer in marinades. A variety
of other foods do have the same properties as alcohol in cooking and marinating
and can be easily substituted in any recipe. Here are a few suggestions:
MARINADES:
Substitute for 1 cup of alcohol with:
1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 TBLS of oil.
1 cup of teriyaki sauce.
1/3 cup of balsamic vinegar.
FOR COOKING:
Non-alcoholic cooking sherry.
Non-alcoholic cooking wine.
Raspberry extract (instead of Brandy).
Or you can burn the alcohol out of the liquor by heating the liquor in a pan and
carefully lighting a match
Doris in Oklahoma City
Holiday Recipes
Thanksgiving
Leftover Turkey
More Turkey
Pumpkin
Sweet Potato
More Thanksgiving
Candy
Recipes
Baked Ham
Recipes Crockpot
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
Site Index
Favorite Recipes of Our
Members
Daily Games
Crossword Puzzle
Wordsearch
Trivia
Free
Downloadable Publications and Cookbooks
(in pdf format)
Cookbooks to download and Product Samples
How to Bake:
Your
Complete Reference
Baking
Essentials Lessons (Easy lessons on Baking)
Favorite recipes/links of
our members
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
Life and Times of Sigmund
Freud Kitty (Told in his own words)
Grape Salad (2 recipes -see links below)
jul-30-2006.htm
Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to
sign up for for our free recipe exchange newsletter. It is sent each day
except Thursday
Site Index
Home Page
Find Recipe
Free Cookbooks
Free Online Games
Greeting Cards
Free Samples
Tips and
Hints
Free Baking Guides
Prepared Pantry
Bacon
Meatloaf
Hummingbird Feeders
Crockpot
Popcorn
Banana
Cherry
Cashew
Casserole
Cucumber
Lemon
Marinades/Grilling
Old Fashioned
-1
Old
Fashioned -2
Diabetic
Beef
(Ground)
Tenderloin 1
Tenderloin 2
Tenderloin 3
Tenderloin 4
Meatloaf
Chicken
Ham
Bacon
Spaghetti
Marinades
Barbecue
Casserole
Sweet
and Sour
Cheese
Swiss
Cheese
Grilling
Microwave
Crock Pot
Recipes/Soup
Bisquick
Bread
Cake
Pound Cakes
Pudding Cakes
More Cakes
Bundt Cakes
Upside-Down Cake
Holiday Cakes
Recipes/Cake Mixes
Chocolate Cake
Icing
and Frosting
Brownies
Cobbler
Puddings
Custard
Ice Cream
Frozen
Treats
Chocolate
Salads
Dressings
Holiday Salads
Jell-O
Apple
Apricot
Banana
Cherry
Lemon
Strawberry 1
Strawberry
2
Strawberry 3
Amish
Shaker
Mennonite
Almond
Cashew
Pecan
Appetizers
Beverage
Smoothies
Recipes/Cornflakes
Recipes/Cherrios
Recipes/Coca
Cola
Recipes/Cool
Whip
Corn
Cranberry
Cucumber
Cucumber/Pickles
Green
Bean
Green
Bean Casseroles
Mushrooms
Kale
Potato
Spinach
Tomato
Zucchini/Squash
Recipes
using Worcestershire Sauce
Our
Recipe Friends
Easter
Christmas
Easy Cream Pie Recipes
Cabbage Recipes
Cheddar Cheese
Brownies
Cakes
Recipe Index
E-Cookbooks Library
Home Page
Genealogy Tips & Info
Carolina
BBQ Sauce
Crockpot +23 Cookbooks
Cookbook Software
Free Cookbooks
Free Baking
Guide
Earn more
revenue with Casale Media!
Online Games
Daily Brain Teaser by
E-mail
Hangeroo Game
Mahjongg Game
Checkers Game
Space Invaders
Tetris Game
Flashman(Pac-Man)
Crossword Puzzle Wordsearch
Trivia
Online Horoscopes (Updated each Monday)
Sun Mon
Tue
Wed
Thurs
Fri
Sat
Weekly
Monthly
