Hi Nancy:
Thanks many times over for all your hard work keeping this newsletter going. I
really like the changes over the past few weeks.
Carole with an "E" requested soup recipes in the 9/25 newsletter.
I found lots of good soup recipes at
e-cookbooks including Italian Wedding Amish Chicken Noodle.
Amish Chicken Noodle Soup
3 lb. chicken
2 qts. water
2 tsp. salt
1-1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2-1/2
hours). Remove chicken from kettle and strain broth. Debone chicken and return
to kettle with strained broth. Add chicken stock, celery, carrots, apple,
onions, and pepper and cook until vegetables are tender. Add noodles and cook
8-10 minutes.
Enjoy, Flo Clark
For Doris of PA.
Peanut Butter Icing
2 tablespoons butter, softened
1/2 cup peanut butter
3 cups confectioners sugar
1 teaspoon vanilla
1/4 cup milk
In small bowl combine butter, peanut butter, sugar, vanilla and 1/4 cup milk
with electric mixer at medium speed. Beat frosting until creamy and of
consistency. If frosting is too thick to spread, gradually beat in a little more
milk.
Chef Raymo
Banana Spice Cake
(I don't think this is same recipe some one ask for, but it sure looks great!
Emma
2-1/2 cups cake flour (sift before measuring)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup butter, room temperature
1-1/4 cups sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups mashed bananas (about 3 medium bananas, ripe)
Grease two 9-inch layer cake pans and line with waxed paper, or grease and flour
a 13x9x2-inch baking pan. Grease waxed paper.
Sift together the flour, baking powder, soda, salt, and spices. In a large
mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, one at
a time, beating well after each addition. Beat in vanilla.
Add sifted dry ingredients alternately with mashed bananas, beginning and ending
with dry ingredients. Beat well after each addition. Pour batter into prepared
pans; bake at 375? for 20 to 25 minutes, or until cake springs back when touched
lightly with finger. Cool in pans for about 10 minutes (13x9x2-inch size may be
left in the pan); remove to racks and remove waxed paper. Cool thoroughly before
frosting.
This is a fail proof bread pudding and very enjoyable.
Hope you enjoy! Dot
BREAD PUDDING
16 slices white bread
4 cups milk
2 cups sugar
3 large eggs
1 teaspoon vanilla
1/2 cup melted butter
Break bread up and place in a 13x9 inch pan. Beat eggs, sugar, and melted butter
together, adding milk and vanilla. Pour over bread. If desired, can sprinkle
cinnamon and sugar over top, also raisins can be added. Bake 350 degrees for 50
minutes in a pan of water.
SAUCE
2 cups milk
? cup sugar
3 Tablespoons cornstarch
1 teaspoon vanilla
Cook until thickened. Serve over pudding
Mississippi Mud Cake
2 sticks margarine, melted
2 cups sugar
1 1/2 cups all-purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups chopped nuts
1/2 cups cocoa
1 small bag miniature marshmallows
4 eggs, slightly beaten
Mix margarine and cocoa together. Stir in sugar and eggs. Mix well. Add
remaining ingredients ( except marshmallows) Mix and put into a 13 x 9 inch
baking pan. Bake at 350 degrees for 30 minutes or until tests done. Remove from
oven, sprinkle marshmallows over cake and then spread frosting over
marshmallows.
Frosting
1 box powdered sugar
1/3 cup cocoa
1/2 stick soft margarine
1/2 cup milk
Combine all ingredients until soft and spreadable.
Phyllis Knipp
Would any of your members have a recipe for fudge tarts made in a mini muffin
pan. Great newsletter cant wait to read it.
Thank you Robert.
Butterscotch Cream Pie
3/4 cup brown sugar
3 Tbls. flour
1 Tbls. cornstarch
1/4 tsp. salt
1 1/2 cups milk
3 egg yolks, slightly beaten
2 Tbls. butter or margarine
1 tsp. vanilla
Combine sugar, flour and cornstarch with salt in the top of a double
boiler. Mix with a wooden spoon. Blend in milk gradually then add the egg yolks.
Add butter. Blend smooth. Place over boiling water so pan is touching the water.
Cook until thick, about 7 minutes. Stir constantly. Scrape down sides of pan as
needed. Remove from heat. Add vanilla. Stir until smooth. Scrape sides of pan
well.
Pour into a baked pie shell.
Let cool and top with whipped cream or top with a meringue .
Never Fail Meringue
1 Tbls. cornstarch
6 Tbls. white sugar
1/2 cup water
3 egg whites ( room temperature )
few grains of salt
Mix cornstarch, sugar, water and salt in a saucepan and cook until thick and
clear. Cool slightly. Beat egg whites until frothy. Continue beating while
pouring the cooled mixture over them, and beat for 5 more minutes. Cover cooled
filling and seal edges to crust. Bake 450 degrees for 5 to 7 minutes.
I like to add 1 tsp vanilla to the meringue after it is beaten the 5 to 7
minutes than beat in well and then bake.
Peggy in Ohio
My thanks to all who sent in Butterscotch Pie recipes. I plan to try
each one but I think the one sent by Dorothy in Texas is closest to my
mother-in-law's version.
Doris in Southern Indiana (Newburgh, a small town on the Ohio river)
This is for Doris who was looking for a recipe for butterscotch pie.
I make mine like I do any of my cream pie fillings only use brown sugar instead
of regular sugar.
I use.
1 cup brown sugar, 3 Tablespoons cornstarch, and a pinch of
salt. Mix together in a bowl and add 3 egg yolks, saving the whites to make the
meringue. Scald two cups of milk. Add a little of the milk to the sugar and egg
mixture. Stir a little to temper the eggs, and add back into the milk. Cook
until thick, stirring constantly. Remove from heat and add 1 tsp. vanilla. I
always let mine cool before I add it to the cooked pie crust. Top w/ meringue
and bake til golden.
Kathy Clark
Since apples are plentiful this time of year, I would like to share a recipe
for an apple cake that I have made for years.
Everyone that eats this cake loves it.
German Apple Cake
Beat 3 eggs with 1 cup vegetable oil, add 2 cups sugar, 2 cups all purpose
flour, 1 tsp soda, 2 tsp cinnamon, ? tsp salt and 1 tsp vanilla. Stir in ? cup
chopped pecans, 4 cups peeled and sliced Winesap apples. Bake in greased and
flour 9 by 13 inch baking pan for 45-50 minutes at 350 deg.
Frosting
8 oz cream cheese, softened
1/2 stick margarine
1 box powdered sugar
1 tsp vanilla
Cream softened cream cheese with margarine, add powdered sugar and vanilla.
Frost cake while hot.
Sue from Tennessee
As I type this, I can smell my roast cooking in my crock pot.
This morning I put my roast, including French onion soup, beef broth, scrubbed
and 4-quartered potatoes (w/skins), quartered onions (4 small), and 1/2 bag of
baby carrots. By cooking this on HI all day, we're going to have a scrumptious
fall dinner. The leftovers will be used for homemade hash.
Love your site Nancy. Keep up the outstanding communication with all of us.
Patricia H
Nancy
Thank you for all your hard work this is a wonderful newsletter and site. Has
anyone made sweet potato soup?
Angmand in Spring, TX
In reply to how many cups are in a box of powdered sugar.
Hi Nancy,
I knew you were going to ask me this, I don't know specifically where I got it,
but it was from a recipe that required 1 box of Icing/Powered Sugar, and in
parentheses (16oz) was marked. So I wrote it down in my information file for
later use when I would needed it. The 1 cup = 4 -1/2 oz was the same thing. Then
I did the calculations. Even though I don't retain every recipe I come across,
when I see useful information like this, I write it down.
I've search for a better source of information through my cookbooks and found
this from The All New Purity Cookbook, a Complete Book of Canadian Cooking (no
date of publication that I can find) and this is what it says. 1 pound of icing
sugar = 3-2/3 cups.
From Five Rose Flour Cookbook, (French), can't find publication year either, but
is Canadian) It's an old recipe book that my mother had. Blue cover with 5 red
roses on the corner. It says 1 pound = 3-1/2 cups.
From the Robin Hood "Bake a little Love" Cookbook (yellow Binder). This is what
it says, icing/confectioner's sugar 1 pound = 3-3/4 cups.
From The New Good Housekeeping Cookbook (in paperback of 1999), This is what it
says, confectioner's sugar 1 pound = 3-3/4 cups.
From The Gold Cook Book, by Louis P de Gouy (1950, 5th printing). This is what
it says, confectioners sugar, 1 pound = 3-1/2 cups
I hope this is more helpful to you and not more confusing. Sorry for any
inconvenience, and thanks for the wonderful job that you do. I enjoy this
newsletter.
Dlc (Ontario)
Comment
Sound to me like it is easier to just buy a box of the confectioner's sugar and
not worry about how many cups are in it. LOL
Nancy
Hi Doris,
Here's a really good and easy recipe for peanut butter icing! Enjoy!
Serves/Makes: Frosts a 2-layer cake
Peanut Butter Icing
1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
1 tsp (5 ml) vanilla
3 tbsp (45 ml) milk or more
Combine all ingredients. Beat together until creamy. Add a little more milk as
needed
Hi Nancy,
How are you doing? Thanks to all your hard work, I have a bright spot in my life
every morning. I really enjoy it when people put in their town and state or
country. It makes you feel as if you are in touch with the world. Doris,
Pittsburgh, PA requested a recipe for Peanut Butter Frosting. I hope she will
like this one.
Take care, Jackie, Las Vegas
Peanut Butter Frosting
1/2 cup butter (or cube)
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup 1/2 & 1/2 (or milk)
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly
beat in 1/2 of confectioner's sugar. Mix in 1/3 cup of 1/2 & 1/2 (if necessary
you can add more to make it a good spreading consistency). Now beat in the
remaining confectioner's sugar. This makes enough to frost one 2 layer 9 inch
cake.
Hi, this is for Doris from PA who wanted a
Peanut Butter Frosting.
4 cups Powdered sugar
1/2 cup Peanut Butter
1/3 cup Milk
1/2 cup butter or shortening
Beat on medium speed of mixer until smooth.
Chocolate Frosting
I use a chocolate ready made frosting and add a 1/2 cup smooth
Peanut
Butter.
ak
For Doris in Pittsburgh
I just buy white tub icing and add peanut butter to it.
Rosie G in Pa.
One of the chicken recipes sent out calls for skroodles. Can you please tell
me what this is? Thank you. Raine
Roly poly??? Could this be potato candy? If I remember the request correctly,
it was spread with peanut butter and rolled and sliced.
Potato Peanut Butter Candy
1 small potato, diced
1 t. vanilla
powdered sugar, could be a pound or more
peanut butter
Cook potato well done, drain. Mash until all lumps are gone. Add vanilla and
powdered sugar until it can be rolled. Put powdered sugar on board or waxed
paper to roll. Roll out like cookie dough and spread with peanut butter. Roll up
like jelly roll and slice. Put on waxed paper until it cools and hardens a
little.
Patricia in Alabama
This is for Barb who is looking for a spinach salad with roasted pecans. This
is an excellent recipe and there are never any leftovers. Hope you enjoy it.
Mandarin Spinach Salad
1/2 c. almonds, slivered (you coul use chopped pecans)
3 T. sugar
8 c. washed, torn spinach (I buy the bag of baby spinach)
1 small red onion, cut into rings
1 c. diagonally sliced celery
1-11 oz . can mandarin oranges-drained
sweet and sour dressing (recipe follows)
In a small skillet (I use an iron skillet) over medium heat, cook nuts and
sugar; stir constantly until sugar begins to dissolve and nuts are well coated.
This takes about 15 minutes using an iron skillet-but worth it! Watch carefully
as they will burn easily. Cool on waxed paper. Combine spinach, celery and
onions. Just before serving, add nuts and oranges. Toss with the dressing. Note:
cooked nuts may be stored in an airtight container.
Dressing:
1/2 t. salt
dash pepper
1/2 c. vegetable oil (I used olive oil, but do not refrigerate dressing as the
oil solidifies and is yuck!)
1 T. fresh parsley, chopped
2 T. sugar
2 T. vinegar-red wine or cider are good choices
5 drops Tabasco sauce
Mix all ingredients together and chill for several hours-I know, I know-don't
chill if using olive oil! Anyway, enjoy!
Connie in TX
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messages.
Hi:
Have lots of tomatoes - looking for a good recipe for Italian flavored tomato
sauce.
Thanks, Barb Hedden in Illinois
Nancy, I have to just tell you again...I love your site and your daily
emails! It's the first thing I look at when I get on my computer everyday!
Anyhow, wondering if anyone had any ideas for spaghetti/pasta sauce? Easy and
fast ones are great too! Thanks Nancy!
Evelyn Dizon
How do you access the index to Alicia's Kitchen?
Sharon in NM
Comment
There is no index for the site. This is like a garage sale. You have
to look for what you want.
Nancy
I have had a lot of messages with opinions on health issues. To avoid wars on
this newsletter you messages about health preferences and issues will not be
posted.
Thanks, Nancy
Buckeye Candy
2 cups creamy peanut butter,
1/4 cup (1/2 stick) butter or margarine, softened
3-3/4 cups (16-oz. box) powdered sugar
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
2 tablespoons vegetable shortening
Line baking sheets with wax paper.
Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered
sugar until mixture holds together and is moistened. Shape into 1-inch balls;
place on prepared baking sheets. Freeze for 1 hour.
Melt morsels and shortening in medium, uncovered, microwave-safe bowl on high
(100%) power for 1 minute; stir . Morsels may retain some of their shape. If
necessary, microwave at additional 10- to 15-second intervals, stirring just
until melted.
Dip peanut butter centers into melted chocolate using a toothpick, leaving a
small portion of the center uncovered. Shake off excess chocolate and scrape
bottom of candy on side of bowl. Return to baking sheets; refrigerate until
chocolate is set. Store in covered container in refrigerator.
Joan in Arkansas
Comment
My UK site is getting a facelift. Almost all the
candy recipes have been reformatted. I would appreciate it if our
members would look through the recipes listed there and if you have any tried
and true recipes you would add. I would appreciate it very much.
Nancy
Just a comment on powdered buttermilk - I don't use buttermilk that much and
when I put the powdered buttermilk back in my pantry, the next time I go to use
it, it is as hard as a rock and has to be thrown out. I prefer 1 Tbls. vinegar
and enough milk to make 1 cup and let stand for 5 minutes. Easy and no waste.
LaVerne - Alabama
One brand name for powdered buttermilk here on the East Coast is SAGO. I even
found it in a Pathmark Supermarket in my neck of the woods. Should be able to
find it in specialty markets.
Lynda
Re. powdered buttermilk: To me it tastes awful. I threw out most of a
container I had bought because I thought it would save money. Ugh! Instead, I
buy the small 8-oz containers in the dairy case. Recently a member said she
FREEZES the buttermilk she doesn't use from the quart size. That I will try.
Alex
CLICK HERE to respond to
messages.
We have had over 500 new members join this recipe exchange newsletter group
in the past two days.
A Gentle Reminder
Many members of this group cut and paste the great sounding recipes from this
newsletter into their recipe software programs and to their word processors.
Out of respect to these members messages not following the rules (below) will
not have their messages posted in the newsletter.
Nancy
Requests, replies and recipes that are in all capital letters, have no capital
letters are not posted to the newsletter.
Requests, replies and recipes that have no punctuation or excessive punctuation
are not post the the newsletter as well.
For Johnna: A brick of chili is square at the corners like a brick and a
stick of chili is similar to a 1 pound package of Jimmy Dean sausage and it is a
concentrated form of
chili con carne. It is solid and therefore needs to be heated to melt it. It can
either be used "as is", although I've never used it that way, or used as the
basic flavor for what I've always called chili or chili soup. It is most usually
found in the deli section of the grocery store or market where you find the
prepackaged cheeses and luncheon meats, but recently I found it in the frozen
food section of a market here in California. I've seen it in all areas of the U.
S. thatI've visited, but made by different producers.
Myron Drinkwater - Lake Forest, CA
In my home town of San Diego, California, we could buy "bricks" of frozen
chili, the same size as most 10 ounce frozen vegetables. In fact, just last year
my Mom and I reproduced the texture of this product because we missed it. I can
remember putting it in a frying pan and eating it as it melted. It was yummy
stuff!
Lynda.
Does anyone have a good recipe for Ham pie? Had this years ago but lost
recipe.
Thanks Wilma W.
This is for Val in Ga. These are not Cracker Barrel's Apple Dumplings
recipes, but are rather tasty. Nancy keep up the good work on this newsletter.
Thanks
Terry S.
Apple Dumplings
Dumpling Sauce:
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoons allspice
1/2 teaspoons nutmeg
1/2 cup butter
2 cups of water
Combine sugar, vanilla, cinnamon, allspice, nutmeg, butter, and water in a
saucepan. Bring to a boil and reduce heat and simmer for 10 minutes and set
aside. This is the dumpling sauce.
Apple Dumplings:
2-1/2 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup shortening
2/3 cup milk
8 small apples, peeled and cored
1/2 cups of the sugar
1 teaspoon cinnamon
1 1/2 teaspoons allspice
1 1/2 teaspoons nutmeg
1/4 cup butter
Combine flour, salt, baking powder and shortening until you have a crumbly
mixture. Add milk and mix until dough forms. Roll dough out on a floured surface
and cut in eight 8-inch squares. Place an apple in the center of each piece of
dough. Mix the cinnamon,
sugar, nutmeg, and allspice. Sprinkle this mixture evenly over the apples.
Distributed 1/8 of the butter evenly on each apple. Fold dough over the top and
crimp together. Place in a baking dish and pour sauce over apples. Bake for 50
to 60 minutes at 350 degrees or until apples are tender. For a short cut you may
purchase already made dough at the grocery store. You should be able to find the
dough where the frozen pie crusts are located. This dough recipe is good for
many other desserts
such as pies, etc.
Boiled Apple Dumplings
2 cup self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 cans (46 fluid ounces each) apple juice
1 tablespoon cornstarch
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring
until smooth. Stir in diced apple. Pour all the apple juice
into a 4-quart pot with a tight fitting lid. Bring to a boil over medium heat.
Drop diced apple mixture by soup-spoonfuls into boiling juice.
Cover and let boil 20 minutes. Do not remove lid during cooking. After 20
minutes, remove dumplings from pan; set aside. Stir cornstarch into remaining
apple juice in pot and cook until thickened. Serve over dumplings.
Yields: 8 dumplings.
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messages.
Thanks for your version of Hamburger Stew Shelly!! The dumplings sound like a
wonderful addition -- I never thought of doing that with my Grandma's recipe.
And thanks again to you Nancy! Margy from Michigan
Sheri in Ohio requested a source for White Cheddar Cheese.
I live in a small town (pop 890) in Texas and my local IGA Foodstore manager
ordered their Shurfine brand for me. I also found it at Whole Foods in Arlington
and Central Market in Fort Worth. Both of these stores had at least 5 feet of
space for white cheddar cheeses.
Flo Clark
Hi Nancy: Here is the Kahlua cake. It is so moist and oh so good.
l pkg devils food cake mix
4 eggs
l cup sour cream
l cup Kahlua
3/4 cup of Vegetable oil
l 6 oz. pkg chocolate chips
Combine cake mix, eggs, sour cream, Kahlua, & veg. oil. Using electric mixer.
Stir in chocolate chips. Pour in l0 in Bundt or tube pan. Bake 350 for 55 -60
min.
Hint: If you use a bundt pan, spray the pan with Baker's Joy.
Ida at the top of Texas
Comment
I love this recipe. Now will you make it and bring it to me in Lubbock.
While you are at it bring Brillhart too. LOL. (But don't eat all the cake
on the way down.) How is everything in Amarillo? It is very wet here. In
the past several days we have had over 6 inches of rain. (Our yearly average is
about 20 inches of rainfall.)
Nancy
Hi Nancy - your newsletter is really helpful on many things. It seems like I
read it first thing every day.
Here's an old family recipe. Hope your readers enjoy.
Oxtail Soup
3 to 4 lbs. oxtails
1 Tbl. salt
2 1/2 cups water
2 cups stewed tomatoes
1 Tbl. Worcestershire sauce
1 bay leaf
4 onions, quartered
3 cans stewed tomatoes
1/2 cup flour
1/2 teas. pepper
1 cup chopped onion
1 to 2 cloves chopped garlic
1 cup chopped celery
4 carrots cut in 1/2 in. pieces
4 potatoes, quartered
1 cup barley
Boil oxtail in water with salt, pepper, chopped onion, 2 cups stewed tomatoes,
garlic, bay leaf and 1 cup chopped celery.
Cook 2 hours. Add water if necessary. Add carrots, onions, potatoes, 3 cans
stewed tomatoes and barley. Cook 30 to 45 minutes longer. To make thicker, stir
1/2 cup flour into 1 cup water. Pour slowly into soup and cook 15 minutes
longer. Stir occasionally.
Barb from La Porte, IN
I'd like a recipe for chili to put on hot dogs.
Thanks, Boots in Va.
A (no name) was looking for a
Peppercorn Chicken Recipe. I did a Google search for "Peppercorn Chicken"
and found a whole page. This one sounds like what she's looking for.
Keep up the good work. You are appreciated.
Flo Clark
For ham salad I use my little chopper and chop up my ham, a small onion and
then mix in some sweet relish, dash of pepper and enough Miracle Whip to make it
moist enough. This very good. Hope this helps you.
Kay, Manito, IL.
Ooey Gooey Cake (TNT)
1 yellow cake mix.
1 stick butter (melted)
1 egg
1 cup walnuts
Mix and spread evenly into 9 X 13 inch baking pan
Next mix.
1-8oz box powdered sugar
1-8oz cream cheese
2 eggs
1 can of diced or chunked pineapples (drained)
Pour over the first part in the pan. Bake at 350 for 40-45 min. If cooking to
fast reduce heat to 325 continue cooking until
original 45 min. is up.
Pamela George, Greenville, AL.
*TNT means the recipe was tried.
I just retired, and now spending more time looking at recipes for use. Just
the other day, I found Dumpling recipes, but did not
copy over into WORD. Now, I cannot find it. It was one where lady put dumplings
freezer on wax paper for future use.
How do I find a recipe in a recent news letter? Where is dumpling recipe?
Thanks. I am loving your letter, now that I have time to use it.
pmwells
I think the one you are wanting was in the
September 27th newsletter.
Green Bean Soup
1 pound bacon, chopped
1/2 tsp black pepper
1 pound white onions, peeled and chopped
24 ounces V-8 vegetable juice
2 (1 lb) cans tomato, chopped with juice
2 (1 lb) cans green beans (any but French style) with juice
2 pounds white potatoes, peeled and cut into 1-inch pieces
2 cups beef broth
salt to taste
Brown the bacon with 1/2 tsp black pepper until crisp, then remove from grease
and set aside. Add the onion to the pan and saute until it caramelizes. Add
remaining ingredients and bring to a boil, allowing the potatoes to stay on the
bottom of the pot. Cover and simmer for 30 minutes. Uncover and simmer off some
of the liquid.
Phyllis Knipp
In response to the copycat recipe for Krispie Kreme Donut recipe
CLICK HERE for link to the recipe.
Lynette in NY
Macaroon Brownie Bars
1 pkg. (18 oz.) refrigerated brownie bar dough
2 cups flaked coconut
1 can (14 oz.) sweetened condensed milk
1/2 cup (3 oz.) choc. chips
Preheat oven to 350? F. Grease 13 x 9-inch baking pan. Press dough onto bottom
of prepared pan. Bake for 20 to 25 minutes; remove from oven. Combine coconut,
sweetened condensed milk and choc. chips and spread over brownies. Bake an
additional 15 minutes or until topping is set and golden brown. Cool completely
in pan on wire rack.
Joan in Arkansas
For Doris in Pittsburgh - my mother's recipe:
PEANUT BUTTER FROSTING
2 Tbls. butter
1/4 cup creamy peanut butter
3-1/2 cups SIFTED 10X sugar (confectioners sugar)
6 Tbls. milk
Cream butter and peanut butter. Add sifted sugar and enough of the milk to be
able to spread easily.
LaVerne - Alabama
CLICK HERE to respond to
messages.
This is for Karen (who is much older than I am)
Karen, you are missed. Please come back from Oregon soon. I need
someone to go to garage sales with and to visit the used bookstores. Both of
your favorite bookstores have asked if you are coming back soon. It is more fun
with you around.
Also, I have misplaced your phone number and also have misplaced your
Granddaughter's. Could you call me and give me both numbers.
Nancy
Thank you to everyone who sent in the helpful info about the white cheddar
cheese. It is actually a Perogie Casserole recipe that I need it for. It's
something new that I thought that I would try.
To everyone who sent in the pie recipes for Olive Garden, thank you but that
isn't the right one. I don't remember what it was called but that wasn't the pie
that I had. This one was completely brown chocolate. If anyone knows what this
one is, please help us out. I even checked Olive Garden's website but it's not
on there. I just had it when I went to Olive Garden on September 10th. So it
wasn't very long ago.
Thanks again to all.
Sheri in Ohio
Venison Cabbage Rolls
12 Large Outside Cabbage Leaves
1/4 cup Minced Onion
1 tsp Salt
1/4 tsp Garlic Powder
1 cup Cooked Rice
1 1/2 cup Tomato Sauce
1 lb Ground Venison
2 Tbsp Chopped Parsley
1/2 tsp Ground Thyme
1/8 tsp Cayenne Pepper
4 Tbsp Butter
Cook cabbage leaves 3 to 5 minutes in boiling water. Drain and set aside. Mix
meat, onion, parsley, salt, thyme, garlic and pepper well. Mix in cooked rice.
Place a portion of meat/rice mixture on cabbage leaf. Fold in ends and roll up,
securing with toothpick.
Place in greased baking dish. Dot each with butter. Pour tomato sauce over rolls
and bake at 350 for 1 hour.
Jan in NW PA
Hello, I have found this wonderful place for recipes, ideas and information,
so I thought I would ask if anyone knows where I could buy these little tiny
chocolate cups that have caramel, peanut butter and other fillings, usually
found in ice cream. I would love to find them for many other uses.
Delores
Hi,
I love your newsletter and can hardly wait for the next one to come out! I am
looking for a recipe for Ciabatta Bread which is an Italian Bread. Not only do I
need the recipe but suggestions on how to make it turn out right as I am a
beginner at bread making :-)
Thanks so much and looking forward to your next newsletter.
Tillie from San Diego
I have looked and looked for the Cookie Baker's Guide. Please, please
post it again.
Gina in Bath, UK
The link is
F R E E Guide to Better Cookies
Comment
In the past several days I got some raisin bread breadmaker mixes from the
Preparedpantry. I can honestly say it was the best raisin bread I have
every made.
Nancy
My Grandmother made mincemeat from scratch, She was from Ireland. She used
Brandy and would be cooking it all day. Does anyone have a do it from scratch
old Ireland recipe?
Jim
http://www.nancyskitchen.com
