About 20 yrs. ago I went to Dillonville, Ohio with a friend and we would go
about every 3 months. There was an older lady that would make creamhorns and we
would buy them. They were bite sizeand sooooo good. They were to kill for. Does
anybody have the recipe. Please.
Byron from Bessemer, Alabama
This isn't exactly as described in the request, but it is easy; the cookies
are cute- and good. Enjoy!
Pat in Atlanta
Reindeer Cookies
1 pkg (17 1/2 oz) peanut butter cookie mix
1/3 cup vegetable oil
1 egg
60 miniature pretzel twists for antlers
60 semisweet chocolate chips for eyes
30 red hot candies for noses
In mixing bowl, combine cookie mix, oil and egg. Beat until well blended. Shape
into a 7 1/2 inch roll; wrap in plastic wrap. Refrigerate for about 1 hour.
Unwrap and cut into 1/4" slices. Place 2 inches apart on ungreased cookie
sheets. Using thumb and forefinger, make a slight indention one-third of the way
down the sides of each slice. Press in pretzels for antlers, chocolate chips for
eyes and a red hot for the nose. Bake at 350 degrees for 9-11 minutes or until
light brown. Remove to wire racks to cool.
Note - you can substitute any peanut butter cookie recipe for the cookie mix,
oil and egg.
Thank you so much for the homemade noodles recipe. My grandmother made them
all the time and I can remember every surface in the house being covered with
newspaper and drying noodles on the days she made them. I am looking forward to
making them myself. Margo/Boston
I need your help. When sending in your messages for recipes,
requests, or questions please include within the message, the title of the
recipe and your name. Also it would be ever so helpful if you are
referring to a particular recipe to include information about where and what day
the recipe is posted. I am guilty of leaving of the member's name and a
title of a recipe on a message at times because the member's name what not
included within the message. When you are asking a question about a
specific recipe it is so helpful if you include which day the recipe was posted.
That way the members can refer back to the recipe.
Thanks
Nancy
In response to what is Cool Whip (from a member in Australia.
To Lana in Australia,
I grew up in the States but now live in Australia. We do not have Cool Whip in
Australia. When baking I use Whipped cream rather than Cool whip. I know that it
is heavier in calories, but until Australia either starts to import it or
produce it we have to go the cream way.
Thanks Nancy for your wonderful newsletter. It makes me a little homesick
reading all of the old recipes that I grew up making.
Mary in Canberra Australia
This is for Lana in Australia. Cool Whip is the brand name of a whipped
topping-like whipping cream already whipped-found in the freezer section in the
grocery store. It is not as heavy as whipped whipping cream-and is ready
to use in your favorite recipes. Hope this helps you locate it. It
is made by Kraft.
Connie in TX
A similar reply was sent in by
Victoria, NC
Hi Nancy.
I was wondering if you can help. Several years back the fast food restaurant
Wendy's used to feature a hot apple dumpling on their menu. they've long since
discontinued it.
These dumplings had an unusual crust. I've looked and looked and have not been
able to find a recipe for a copy-cat version. have you ever come across anyone
who might have? they were incredible!
Thanks, Gina
A Gentle Reminder, Posting Guidelines of this newsletter.
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.
Thank you to Nancy and Nancy in VA. I sent the links Nancy in VA suggested to
myself to check out more completely later on. On the
CalorieKing.com that Nancy suggested, it is a pay or subscription site. I
cannot afford it right now but will keep it in mind for later. Is it worth
paying for, Nancy?
A suggestion for those making the pineapple cake, using Pillsbury one-step cake
mix and a can of crushed pineapple: bake in 9 x 13 pan, then when cool, poke
with a fork all over, and make a box of pineapple jello. Pour the jello over the
cake and chill for a couple hours. It is soooo moist and smells heavenly. I made
it this past weekend and had raves for it. For diabetics, if cut into 12 pieces,
it is 3 carb exchanges per slice.
Thanks again, Knitter in Illinois
Comment
I use the section that is free. There is a frame on the
CalorieKing page that reads - Search 40,000 Foods for Free!
Search America's best food database with Calories, Fat, Fiber and Carbs, for all
your favorite foods.
Nancy
There may be a delay between the time you submit your message and when it is
posted. This may be due to the time I write the publisher to ask
permission and the time it takes to get a reply whether the site gives me
permission to post the recipe (message.)
Nancy
Can someone please share some recipes for mochi? Mochi is the Japanese
dessert made of glutinous rice flour (called mochiko in Japanese). The dessert
is made in ways, but I only have a few recipes to try out and want more to
experiment soon. Thanks.
J.
This is for Tina in Md who is looking for the Peanut Butter Cookie recipe off
of the government issued cans. Hope that this is it. You do such a great job
with this newsletter; keep up the good work Nancy.
Loretta, TX
Peanut Butter Cookies
2-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup fat (margarine, butter or shortening)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
Mix flour, salt and baking soda. Set aside.
Mix fat and peanut butter. Add both kinds of sugar. Mix well. Add eggs and beat
well. Stir flour mixture into peanut butter mixture.
Drop dough from a teaspoon on baking pan. Flatten with a fork.
Bake at 375?F (moderate oven) 10 to 15 minutes until lightly browned. Makes 4 to
5 dozen cookies.
Spaghetti Squash Hash Browns
6 cups cooked spaghetti squash
1/3 cups all-purpose flour
1/2 cup grated Parmesan cheese
4 tablespoons butter
Salt and pepper
Sour cream
Cut spaghetti squash in half, discard seeds & scoop flesh into bowl. Add flour &
cheese. Using forks, lift squash strands to mix well. Melt 1 tablespoon butter
in skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet.
With fork, quickly pat & press to form an evenly thick cake. Cook cakes until
bottoms are lightly browned; turn over & cook other side until lightly browned.,
Continue until squash mixture is gone (add butter to
skillet as needed). Season to taste; serve with sour cream.
Karen C
I have two (2) questions. 1 can you use bread maker yeast the same as regular
yeast and how do you use knox gelatin when you buy it in a can and the recipe
calls for an envelope. What is the equivalence? thanks love your sight.
Marcie from Wis
In response making the bread pudding.
Dear Betty,
About the bread pudding recipe. You mix the pudding and milk together and then
add the raisin bread cubes. Hope it turns out good for you.
Verna from Michigan
Nancy, here it is for Colene in Arkansas, she wanted a heated Mexican
salsa...
RED TOMATO AND CHILI SALSA
1/2 pound tomatoes
4 chilies or to your liking of hot
1 medium onion, sliced thin
Salt to taste
In a saucepan, put about 1 cup water and boil the tomatoes and chilies in it,
until the tomatoes' skin is broken. Let them cool a little so you can handle
them. Blend them with just a little of the water left along with the chilies and
add salt to taste. Saut?the sliced onion till soft, add your blended salsa and
let it boil just for a couple of minutes. Serve and enjoy.
XOCHITL, from Tepic, Nayarit, Mexico
Hi Nancy,
I'm behind on reading your newsletter, but I was out of town. I'm reading the
recipe for the Russian Cream from Jackie in Vegas and this recipe sounds
wonderful and something I think I would like to serve at our annual New Year's
Ever Party. I am interested to know if Jackie can share how many this serves.
Thanks much ~ Mary in Nashville
For Ray in LA (again) lol...looking for recipes with spinach in it...
Italian Wedding Soup (quick version)
2 48 oz cans of chicken broth
1 package of frozen meat or cheese tortellini
1 lb of ground beef
1/2 of a 10oz package of Matchstix French cut cooking carrots
Italian seasoning
fresh spinach, washed and shredded (I just use my hands)
shredded mozzarella cheese
In a large pot brown the ground beef and drain off the fat. Add the chicken
broth and bring to a boil. Add the tortellini. Add the matchstix carrots and
spinach. Cover and simmer on low for about an hour. Serve in bowls and top with
shredded mozzarella cheese.
Don't let the spinach fool you. I lied to my family and told them it was big
parsley flakes...IMO, the spinach makes the soup!
Shelley
In response to the Million Dollar Pie from Punky
Do drain the can of pineapple. Otherwise, the pie would be too wet.
Barb in OK
Bobbie's recipe of Chicken a la King sounds super (Oct. 11) but since I've
been a child, I've had an amazingly yummy and quick way to make the dish. No
exact measurements are needed. I use the cut up boiled chicken from chicken soup
but you can certainly buy some chicken parts and boil them just for this, put
the chicken into a saucepan and add Cream of Mushroom soup (Campbell's). Add a
small amount of milk and a bit of your favorite left over wine. (I usually use
Lake Country Red Wine) Do NOT use a cooking wine!!! You can add any veggies you
want or leave it plain. After heated, serve over toast points or "store bought"
biscuits or flaky pastry ( what is the name??) Yummy comfort food.
Hugs, Corinne from Pittsburgh.
Would the lady talking about Butter Bean Soup would she please send the
recipe. I have not seen this request printed in the newsletter. Thank you for
all the work you do.
Doris in De
Lana,
Cool Whip is a frozen product that is a quick substitute for whipped cream (that
is already whipped). I'm quite sure that if you can't find it there, you can
whip up some heavy cream and use that for recipes that call for Cool Whip.
(Actually, I think your recipes will taste even better!) Hugs, Corinne from
Pittsburgh, Pa. USA
Hi Nancy,
I have a gas stove with a ceramic top and I love it. The gas grates are on top
of the ceramic top. It has a self clean oven and a large warming drawer on the
bottom of the stove. You can put a whole turkey in there while you dish up the
rest of the dinner. It also has a hot spot that will keep a sauce warm on the
stove top. I use it to keep the tea warm. We had out Canadian Thanksgiving
yesterday and I appreciate my stove no end.
Carole with an "E" in Calgary Canada
Nancy,
This is for Alicia in Syracuse NY. I have made the "Rudy Cookies" before using
the rolled, refrigerated peanut butter cookie dough. I cut the cookies as per
the directions. Then I sort of pinch the bottom of one of the cookies to make
Rudy's chin/mouth area. In other words, the cookie will be rounded on the top
and pointed at the bottom. Take 2 mini-pretzels and put them on the top off to
the sides a little to form antlers. (You can break off the rounded parts of the
top of the pretzels if you want to make them look more like antlers. I found
this to be very time consuming and most of them broke into many pieces!) Use a
red M & M for the nose and brown or green for the eyes. Bake according to the
directions.
Carin
Does anyone have a good TNT recipe for Chinese Sesame Chicken?
Thank you. Nancy in VA
For Lisa - I live in the Mid East US and all our food stores carry Caffeine
free Mountain Dew in regular and diet. If anyone cant find it locally, just ask
the store manager to order it, most will oblige.
Nancy in VA
Mon, Oct, 11 newsletter the message from Dee in Tx
The amount of flour was not stated in her recipe for snickerdoodles. Please
correct as would like to make them.
Thanks, another Virginia in Pa.
Message also sent in by Peggy
Does anyone know what to do with hazelnuts? They taste raw to me.
Sondra in KY
This is for Ann in Cape Cod, who missed the pineapple angel cake. Mix one can
crushed pineapple-not the flat can, but the next size up-into the DRY angel food
cake mix. Stir until mixed and bake in a 9 x 13 pan-do not grease. Bake
according to the directions on the pkg.-or until done. Cherry pie filling can
also be used. Good luck.
Connie in TX
For Chris in NM. I went to the All Easy Cooking Message Board and could not
find suggestions or recipe for Snickerdoodles. Don't know what I was doing
wrong. Can you help? This is an old recipe and would love to try them again.
Jane Ann in Alabama
Hi everyone, I would appreciate some recipes that I could use for
left over turkey. Maybe a turkey pie or a casserole. Also wondering if I can
freeze cooked turkey? The phrase you are what you eat comes to mind when I think
about all the leftover turkey I am faced with at the end of the holidays. thank
you for any help you can give me.
Alicia's Kitchen Leftover Turkey Recipes
Nancy
This is in response to Angela Wi from the Oct. 8th newsletter. I just washed
the tiles really well with plain water. I wasn't sure if they would be porous
enough to absorb soap. Don't cover them with foil -- just lay them on the bottom
rack. We slide the unbaked pizza off a cookie sheet onto the preheated tiles.
It's easiest to get the pizza to slide off the cookie sheet if you either
sprinkle the sheet with cornmeal or use parchment paper and then just slide the
parchment onto the tiles. You could also use a pizza peel.
To Gail, Winnfield, LA in the Oct. 11th newsletter, I'm so glad you tried the
tiles and they worked for you.
Also, thank you to Vickie from Ohio (Oct. 9) and Jacquie from Kansas (Oct. 11)
for the coconut cookie recipes. I can't wait to try both of them.
Cindy
Comment
Thank you so much for including the day the recipe was posted.
Nancy
For Susan, (Responding to Oct 10th newsletter), here is the SOFT
SNICKERDOODLE recipe I found on the internet. Tried it and 3 days later cookies
are still soft (I did put a slice of fresh bread in my cookie jar with cookies).
I am never sure whether the dry ingredients are suppose to be mixed in by mixer
or by hand, and my cookies were fairly flat, and did use mixer for all. Next
time will mix in dry ingredients by hand. I think they will turn out taller.
and yummy cookies!
Carla in Oregon
SOFT SNICKEDOODLES
App 3 dozen
1/2 c. shortening
1/2 c. margarine
1-1/2 c. white sugar
2 eggs
1 tsp vanilla
2-3/4 c. flour
1 tsp baking soda
2 tsp cream of tartar
1/2 t. salt
2 Tbsp wht sugar
2 tsp. ground cinnamon
Preheat oven to 375*
Cream shortening, margarine and sugar. Add eggs & vanilla. Mix and stir together
flour, baking soda, Cr tartar & salt. Stir into creamed mixture until well
blended. In small bowl combine sugar and cinnamon. Use 1-1/2?scoop ,or roll in
walnut size balls, then roll in cinnamon/sugar bowl.
Place on ungreased cookie sheet, 2? apart. Bake 8-10 minutes, cookies will NOT
look done, but remove from oven. Cool on wire racks.
Thanks for the recipe for the Christmas Salad, it sounds really good, but the
one i'm hunting also has cottage cheese in it, but all recipes will be
appreciated. I'm just now gettin into the Jello phase of cooking. Any and all
easy to make recipes for deserts wil be copied and tried.
Shelia
Harvest Spinach Ring
4 10oz. pkgs, chopped frozen spinach
4 eggs separated
2 c. (8 oz) shredded sharp cheddar
3 T flour
3 T magarine, melted
2 T grated onion
1 T lemon juice
1/2 t salt
1/2 t pepper
Cook spinach as directed on pkg; drain. Beat egg yolks; combine w/cheese, flour,
margarine, onion, lemon juice & seasonings. Add spinach; mix well. Fold in
stiffly beaten egg whites. Grease 6-1/2 c. ring mold; line bottom w/strip of
foil. Grease foil. Spoon spinach mixture into mold. Place in large pan on oven
rack; pour in boiling water to 1/2 in depth
Bake 350, 30-35 min. Loosen sides of mold w/knife. Unmold on serving plate.
Remove foil. May fill ring w/ small whole carrots, cooked. 8-10 servings.
Artichokes-Spinach-Cheese
1 jar (6 oz) marinated artichoke hearts, drained.
2 pkg. (10 oz. each) frozen chopped spinach thawed.
2 pkg (3-4 oz each) cream cheese
2 T. softened butter or margarine
4 T. milk
Pepper
1/2 c. grated Parmesan or Romano cheese
Put artichoke hearts in a medium-to-smallish casserole. Squeeze the spinach dry,
& arrange evenly over hearts. Beat cream cheese & butter till smooth. Gradually,
add milk.
Spread this over spinach, grind of pepper & sprinkle cheese on top. Cover &
refrigerate up to 24 hours. Bake 350 for 40 min- first 30 covered with aluminun
foil or lid
and uncovered last 10 min.
Chinese Spinach in Oil
Wash spinach thoroughly. Cut into 2 in. lengths. Drain in colander. Put 1 T.
cooking oil in frying pan. When hot enough to smoke, add spinach all at once.
Stir 2 min. Add salt to taste.
Spectacular Spinach
2 pkg (9 oz each) frozen spinach.
1/2 c. chickpeas, rinsed
1/2 c feta cheese, crumbled
1 oz sliced pimientos
Heat & drain spinach, then mix in ingredients!
Hot Spinach Molds
2 (10 oz pkgs.) frozen, chopped spinach or fresh
5-6 T butter or margarine
1-1/3 c. milk
6 eggs beaten
2 med. onions, grated
1-1/4 t. salt
1/4 t. pepper
1 T white wine vinegar
1/4 t. savory
8 tomato slices (about 2 tomatoes)
Cook spinach according to pkg directions & drain very well. In medium bowl, mix
butter, eggs, milk, onions, salt, pepper, vinegar & savory. Blend in spinach.
Preheat oven to 350. Butter 8 small custard cups and divide spinach mixtures
among them. Place cups in shallow roasting pan & fill w/ 1 in. water. Bake until
set, about 35-40 min. Sprinkle tomato slices w/salt & pepper & place on serving
plates. Invert spinach molds onto tomato slices & serve.
8 servings
Jo-Jo's SpinBurgers
(Leda Sanford's Grandmother's recipe)
1 10 oz. pkg frozen chopped spinach
1/2 lb. ground round
4 T grated parmesan cheese
1 egg
1/2 t. grated nutmeg
salt
pepper
olive or vegetable oil
Cook frozen spinach & drain well. In bowl, mix spinach w/beef, parmesan, egg,
nutmeg, & salt &pepper to taste. Heal oil in large skillet. Form beef mixture
into patties using about a T. for each. Place patties in hot oil & brown on both
sides.
Athena
Nancy
I have two cats Bubba & Skipper
Bubba weight 17 pounds and Skipper weights 14.
Some lady asked for Bundt Recipes I find two in my Granny recipes.
Easy Puddin' Cake
1 pkg.( 4-serving size ) chocolate pudding and pie filling mix
3 eggs
1 3/4 cups milk
1 pkg. Red Devil Food or Fudge Cake Mix
Preheat oven to 350 (325 for colored fluted tube pan). Using solid shortening or
margarine
(not oil ) grease and flour 12-cup fluted tube pan (non-stick finish pan, too.)
In large bowl, blend pudding, eggs, and milk. Blend in cake mix; beat 2- minutes
at highest speed. Pour into prepared pan. Bake 50 to 65 minutes or until
toothpick inserted in center comes out
clean. Cool completely. Cool upright in pan 45 minutes; turn onto serving plate.
Serve with warm cherry fruit filling and whipped cream or ice cream and
chocolate syrup.
Chef Raymo --Enjoy
Fudge Whip Cake
1 pkg. Fudge or German Chocolate Cake Mix
9-oz. carton (3 cups) frozen whipped topping, thawed (reserve 1 1/2 cups for
serving)
3 eggs
1 1/4 cups water
1/2 to 1 cup finely chopped nuts if desired
Preheat oven to 350 (325 for colored fluted tube pan. Using solid shortening
(not oil) greased and flour 12-cup fluted pan (non-stick finish pan, too. In
large bowl, blend cake mix, 1 1/2 cups whipped topping, eggs, water and nuts;
beat 2 minutes at highest speed. Pour into prepared pan. Bake 40 minutes to 50
or until toothpick comes out clean.
Cool upright in pan 45 minutes; turn onto serving plate. Cool completely. Serve
with remaining whipped topping or ice cream and chocolate sauce. 10-inch ring
cake.
Chef Raymo---Enjoy
Comment
Thank you for help and research. I purchased the program and will let you
know how well it works.
Nancy
Nancy, my husband we trying to be helpful but as you can see it didn't work
out that way. We have a store that provides groceries, clothes, sport gear, pet
fish and etc. They have the best muffins that are vanilla or white, with a
topping of cream cheese, I am sure sugar, flour and butter mixture. They are
sooooooo good and of course all the calories have been removed. The stores name
is Meijers, yes that is the correct spelling and I was hoping that someone would
have a recipe that would be about the same or the recipe. I have tried but to no
avail. Hopefully I contribute to this site enough because I have used many of
the recipes from here. Hopefully the rain has stopped for you in Texas. Thanks
again for all you do and the help that you are to all of us out in computer
recipe land. Have a great day.
Susie Indy
Comment
The rains have come and gone. The big mean trash truck got stuck in the
alley and took out my cable box. Have been without cable most of the day.
Took three men from Cox Internet to fix the problem. Everything seems to
be OK and I am online now. Dial-Up is the pits when one is use to 5mb
speed and have to go to 56K. There is a wide gap between the two.
Nancy
I am really enjoying your newsletter and look forward to it daily.
Melinda
Recipe for Kay P
Dump Cake
1 (20oz) can applesauce or pineapple in juice
1 box cake mix can use white or yellow brand doesn't matter
1 20oz can prepared pie filling any flavor you like ie
cherry/peach/blackberry/apple
1 c melted butter or margarine
1 c chopped nuts
Place can of applesauce or pineapple in bottom of sprayed 9x13" pan. Pour
prepared pie filling over that - spreading evenly. Sprinkle dry cake mix over
top of fruits.
Pour melted butter over evenly over cake mix. Sprinkle with chopped nuts.
Bake at 350 until center of cake tests done.
Serve with Whipped Cream or Ice Cream for a special treat or company.
We love this with pineapple on bottom and then I use blackberry and add a can of
peach pie filling also. Delicious and can be served warm or cold.
Christmas Jell-O Salad
3 small boxes Jell-O (red, lemon and lime)
1 cup hot water
21 large marshmallows
6 ounces Philadelphia Cream Cheese
1 small can crushed pineapple, drained
1 package Dream Whip or whipped cream
Nuts and maraschino cherries (optional)
Prepare red Jell-O in 9 x 13-inch pan and chill ahead of time.
Mix lemon Jell-O, hot water, marshmallows and cream cheese in a large saucepan.
Stir until melted over medium heat and then let cool.
Add pineapple and Dream Whip or whipped cream. Add nuts and cherries if desired.
Pour over red Jell-O and let set until firm.
Prepare lime Jell-O and pour over prepared mixture and let set.
Victoria, NC
Thanks for the recipe for the Christmas Salad, it sounds really good, but the
one I'm hunting also has cottage cheese in it, but all recipes will be
appreciated. I'm just now getting into the Jello phase of cooking. Any and all
easy to make recipes for deserts will be tried.
Shelia
There are many recipes for Jell-O on
Alicia's Kitchen Jello Recipes
Nancy's Kitchen Jello Recipes
Good Afternoon...
This is the very first time that I have visited your recipe website. I was
looking for a recipe of Baked Amish Oatmeal as I had lost mine. Anyway, not only
did you have the recipe, you also have many more wonderful things to choose
from. Thank you for this website....it's wonderful and I plan to visit it for
recipes many many more times.
Carol
Hi there...just a few lines to say what a wonderful job you do and to say
thank you.
Here is a wonderful recipe that I found and baked a few times already and
everyone just loves it. I hope everyone agrees.
Spicy Pumpkin Cheesecake
The Crust:
2 cups graham wafer crumbs
2/3 cup melted, unsalted butter
3 tablespoons granulated sugar
pinch of cinnamon
pinch of nutmeg
The Filling:
3 packages cream cheese (8 ounces each). I was told that lite cream cheese works
well, but if you're worried about calories, don't even bother continuing.
2/3 cup granulated sugar
1/4 cup flour
6 eggs
2 cups canned or fresh pumpkin puree
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
The Garnish:
1 cup whipping cream
Crust- Mix together wafer crumbs, melted butter, sugar cinnamon, and nutmeg.
Press into the botton of a 10 inch springform pan. Refrigerate while making
filling.
Filling- In a large bowl, beat softened cream cheese with sugar until light and
fluffy. If hard to beat, add one of the eggs. Beat in the flour.
Add the eggs, one at a time, beating very well after each addition. Beat in the
spices. Add the pumpkin and Pour onto prepared crust.
Bake at 350 degrees for 1 hour and 15 minutes or just until barely firm to the
touch. Run a knife around the edge of the pan to loosen. Turn off oven and let
the cheesecake stand in the oven for 30 minutes. Open the oven door and let
stand for an additional 30 minutes.
Remove from the oven, leave the cheesecake in the pan, and place on a wire rack
to cool for one hour. Cover and refrigerate for at least two hours.
Place cheesecake on a serving platter and remove the side of the springform pan.
Garnish with whipped cream
Oops ! Sorry, Nancy! I just saw my earlier message which I thought hadn't
been posted. I must have missed that when scrolling too fast. By the way, about
the vegetable soup recipe, I have made a typo error in the amount of salt. It
should be 1/2 tsp of salt (or depending on how salty you want your soup to be)
and NOT 1 and 1/2 tsp. I am so sorry for the carelessness. Hope I didn't get
anyone into trouble.
Mom2One from Malaysia.
Nancy, this is for the Lady that posted the Cinnamon Cider Jelly. Do you
waterbath the Jelly, or just put it in the jars and let it seal? Would love to
try some. I love Apple Cider!! Thanks for all you do for us Nancy. You are an
Angel!!!
Rebecca..From Russellville
English Scones
3 cups unbleached flour
1/2 cup sugar
1 T baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into 1/2" pieces
4 oz cream cheese, chilled
1 egg
1/2 cup + 2 T buttermilk
Variations:
Strawberry Scones:
1 9 oz jar strawberry fruit spread
2/3 cup frozen strawberries, chopped into 1/2" pieces
Peach Apricot Scones
1 9 oz jar apricot spread
2/3 cup dried peaches, chopped into 1/2" pieces
Blueberry Scones:
1/2 cup frozen blueberries
Onion Herb Scones:
1 T dried basil
1 T dried thyme
1 T dried oregano
1 small onion, peeled and finely chopped
Preheat oven to 400 degrees. Grease large baking sheet. In large bowl, combine
flour, sugar, baking powder, and salt. Add butter and cream cheese and mix just
to combine. Dough will be lumpy. Add egg and buttermilk and mix 2-3 minutes
until dough forms a ball. Add 1 of the variations listed and stir just to
combine. Turn dough out onto lightly floured surface. Using floured rolling pin,
gently roll out to 1/2" thickness. Do not handle or roll dough any more than
necessary to prevent toughness. Cut scones into 2" squares. Place on prepared
baking sheet. Bake 10 minutes. Reduce oven temperature to 375 degrees and
continue baking 15 minutes or until golden brown. Remove from oven and cool on
baking sheet for 10 minutes then cool on rack. Serve warm. Great for brunches or
tea parties.
Tanya
You used to have a site index on every page. How do we get to the index
of pages on your site now.
Sue
At the bottom of every page is a site index. Just go to the bottom of the
page and all pages are listed there. At the top of this page is the index
of the newsletters.
Nancy
Hi Nancy,
I know it is a little early to think about Christmas. (Yeah, right!) I am
planning on trying to make gifts for my grandchildren for Christmas. They live
about 2oo miles from me so I will need to mail their gifts. I know there are a
lot of jar recipes on the recipe exchange, but I was wondering if there are any
that can be made for young children. Their ages are 7 and 4 years old. Their
mother is pretty busy so I need things that can be made with her supervision,
but are quick with easy cleanups.
Any and all help would be appreciated.
I love the new format on the exchange. It makes our responses sooo much easier
to manage. Thank you for ALL the hard and conscientious work you do.
Sharron in Stover
Comment
Jar Mix Gift Recipes
Homemade Holiday Gift Ideas
I am looking for any recipes that have whole grain flours instead of white
processed flour.
Thank you, Shannon
I have a 5 gallon bucket of chocolate icing and would like to know if some
one has a recipe for making candy using the icing.
Many thanks, HB
Lynn in PA, You live close by to me! I live not too far from Bowers, in
Hamburg, in northern Berks Co. And it's been so long since I went to Shady
Maple! I've been saying I want to take my kids to the smorgasbord they have down
there...they think Old Country Buffet is great, they'll fall over when they see
Shady Maple!
And I agree with Lynn about freezing peppers....my Dad grows several different
kinds, & my mom has always just thrown them in the freezer. Some we chop or
slice. The hot banana peppers which we intend to stuff with meat, the Italian
way, we just freeze whole. When you go to use the whole ones, just allow to thaw
a bit, & proceed with the recipe--they are much easier to cut into if they
soften just a bit. The chopped ones, just use as they are. They'll thaw in the
cooking process.
HOT ITALIAN STUFFED PEPPERS
Sausage meat (either hot or sweet--it'll end up hot anyway) about 1 1/2 to 2 lb.
(if you can't find loose sausage, just buy the kind in the casing & remove the
casing--it easily pulls off)
Fry sausage meat until well cooked, breaking it up in the skillet as you fry.
Drain fat. Add about 1 c. seasoned bread crumbs, 2 eggs, 1/4 c. Parmesan cheese,
& garlic powder to taste. Mix well. If it seems dry, add just a little bit of
water.
Prepare peppers by pushing in the stem end with your thumb (use gloves!). Pull
it back out. Can be tricky, but this is the only way I know how to do this! If
you get it right, the whole seeds, white stuff etc. come out with the stem.
Otherwise, you have to use a knife & dig it out. Stuff the empty core of the
pepper with the sausage mixture. Lay in glass baking dish that has a little oil
in the bottom. Bake at 350 until peppers are done & beginning to brown. I
usually turn them over during the roasting process.
Eat with lots of bread....the hotter the peppers, the more bread you'll need!
Laura L.
Ritzy Chicken Casserole
2 sleeves Ritz crackers
1 can cream of chicken soup, or cream of mushroom
1 carton sour cream, (8 ounces)
1/2 to 1 cup chicken broth
4 to 6 boneless chicken breasts, cooked
4 ounces margarine, melted
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart
casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix
chicken with soup, sour cream, and broth. Pour over crackers. Crush the
remaining sleeve of crackers over the chicken mixture. Drizzle the remaining
melted margarine over the crackers. Bake at 300 degrees for 30 to 45 minutes.
Serves 6.
Emma
http://www.nancyskitchen.com
