Hi, Nancy and all of our newsletter clan. In the
October 11 newsletter, Vickie in SE Texas wanted recipes for Snickers fudge and
Almond Joy fudge like she had bought in a mall near her. I haven't seen these
candies, so I don't know whether the recipes I found on
RecipeGoldMine will work for her or not. There were three for
the Snickers fudge, and only one for Almond Joy. I am going to run them all down
and hope they will be of some help.
Snickers Bar Fudge
8 (2.07 ounce) Snickers candy bars
3 cups granulated sugar
3/4 cup butter (No substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy
bars into 1/2-inch slices; set aside. In a heavy saucepan, bring sugar, butter
and milk to a boil over medium heat. Cook and stir until a candy thermometer
reads 234 degrees F (soft ball stage), about 3 minutes. Remove from the heat.
Stir in chocolate chips, marshmallow creme and vanilla extract until smooth.
Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining
chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift
out of pan and remove foil. Cut into squares.
Yields 4 pounds (about 7 dozen).
Snickers Bar Fudge
1 (6 ounce) bag semisweet chocolate chips
1 cup butterscotch chips
1 can Pillsbury Chocolate Fudge Frosting Supreme
2 (about 2 ounce) Snickers candy bars, cut up
Line an 8-inch square pan with foil, extending foil over edges; lightly butter
foil. Set aside. In large microwave-safe bowl, combine chocolate chips and
butterscotch chips; microwave on Medium for 1 to 2 minutes or until chips are
melted. Stir until smooth. Stir in frosting and all but 2 tablespoons candy bar
until mixed. Spread in foil-lined pan; sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.
Snickers Fudge
Bottom Layer:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter.
Combine the ingredients in a small saucepan; stir over low heat until melted and
smooth. Spread onto the bottom of a lightly greased 13 x 9-inch pan. Refrigerate
until set.
Filling:
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring
to a boil; boil and stir for 5 minutes. Remove from heat; stir in the
marshmallow creme, peanut butter and vanilla extract. Add peanuts. Spread over
first layer. Refrigerate until set.
Caramel Layer:
1 (14 ounce) package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until melted and
smooth. Spread over the filling. Refrigerate until set.
Icing:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotchchips
1/4 cup creamy peanut butter
In a saucepan, combine chips and peanut butter; stir over low heat until melted
and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator.
Yields 8 dozen.
Almond Joy Fudge
1 (12 ounce) packages semisweet chocolate chips
2 (14 ounce cans sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces.
Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2
sides by 2 inches. In pot, combine chips and milk over medium heat. Cook,
stirring constantly, until mixture is melted and smooth. Remove from heat; stir
in vanilla extract. Cool 1 minute.
Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at
least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut
into squares.
Makes 36 pieces.
Bobbie in Texas
PEPPER HASH
This is an old Pennsylvania Dutch recipe.
1 head cabbage, shredded
2 green bell peppers, coarsely ground
1/3 cup vinegar
1/3 cup honey or granulated sugar
Salt and pepper to your taste
Shred and chop the vegetables, add the vinegar, honey, salt and pepper. Serve.
Brenda in Alabama, I'd love to know how you sent
cookies to Canada without paying duty, or did you? I have friends there and last
year sent Christmas cookies which I paid a hefty duty on. Could you tell me how
you did it or was the man at the mailbox right when he charged me?
Jo
Hi Nancy,
One Thanksgiving, a friend invited me to share dinner with her and her family
and friends. One of the friends brought a sweet potato (or yam?) casserole that
was mashed sweet potatoes with pear in it. It was
absolutely scrumptious. Unfortunately, that friend moved and no one has been
able to find a similar recipe. With Thanksgiving not that far off, we were
hoping that someone might be able to share their recipe for a similar casserole
(I do not remember if it had any crumb topping -- I do not believe it did). I
tried to duplicate it but mine ended up water-y and didn't have the right
consistency or taste. If anyone can help, all of us would be so grateful!
Thanks, Judy in Jackson Hole :)
Hi Nancy,
In the 17 Oct. 04 newsletter JoAnn from San Antonio asked for a cucumber recipe.
I am from Canada, so i do not know the restaurant she was talking about but here
is an easy recipe for a very tasty cucumber salad.
It is a modified (a la Agnes :-) ) from Rachel Ray's 30 minute meals show.
Cucumber Salad
1 English cucumber, thinly sliced*
1 cup white vinegar
1 tbs. mustard seed
1 to 2 tbs. sugar (or to personal taste)
1 clove garlic, minced
salt to taste.
1 tsp. dill - optional
* I slice my cucumber on the mandolin or in the food processor so it is nice and
thin. Boil vinegar and the rest of the ingredients until sugar dissolves. Pour
over cucumbers. Cool and serve. It is even softer the next day. You can add
thinly sliced onion or even tomatoes to it.
Agnes
Thelma and Jack:
Here is a recipe for Mayonnaise Cake that was my mothers. It was the only
Chocolate cake that us kids ate for yrs. Stays moist for days. Very good even
without icing--which we prefer.
Mayonnaise Chocolate Cake
1 cup sugar
2 tsps. soda
4 T. cocoa
1 cup lukewarm water
1 cup mayonnaise--2 cups flour
dash of salt
1 tsp. vanilla
Beat sugar, soda, cocoa and mayonnaise. Add water: alternately with flour, and
salt. Add vanilla. Bake ungreased baking pan 325. I don't have minutes, but, I
say approximately 25 give or take. Enjoy
Hi Nancy! Love the newsletter! For the woman
sending cookies to a soldier overseas, well, my son
is a Marine and spent 9 months in Iraq at the beginning of the war, soon to be
going back over there. I sent many dozens of cookies and i made all of my son's
favorites, just packed them in Pringles cans with a piece of bread or bun on top
and bottom. He said they were the only cookies that they got over there that
were intact and not crumbs, even the package that took 3 months to get there all
were good. The postal service loves it when my son or his buddies are overseas,
teehee. Good luck to her son and God Bless! Peggy
Nancy,
If any of the readers know of any of the soldiers in Irag
and other places over there that need goodies could you please post
something or email me so that I can join in on sending them things. My father
was in Vietnam and in the Air Force for 25 years, so I was raised as a Military
Brat and I know first hand how much they appreciate it all. I have become out of
touch with Military families over the years and just do not know how to send to
any of them.
Thanks for any info
Cindy in Mississippi
I think there are many of us who could send goodies
to our service people, if we just had address'. I do not have any family members
in service now, but would sure like to cheer someone, or maybe 2 or 3 up for the
holiday's, if I just had the names.
Also Nancy....your story about the kitties was great. I have an elderly (and I
am 70) friend who is badly crippled. She loves cats, so I copied your stories
and gave them to her. She said she read them 3 times already and it really
cheered her up. Thank you again for your wonderful site.
Rose in Wi.
Hi Nancy,
Your newsletter is my favorite to read!
This is in response to Jean Lockwood about where to send packages to our troops.
After reading on what they need and want my 15 year old daughter and I decided
to make up a big box of goodies for Christmas for our men and women over there.
I was going to email the group tonight for an address to send a box over there
for the whole troop to enjoy!
Becky from MN
This is for Jean Lockwood in response to her question
about the troops. There is a great site
AnySoldier. That is very informative. It has pages of interesting
things to do and send. I hope this helps.
Mary Lou in Colonial Beach Virginia
Another Message about the same site.
Hi,
This is in response to the letter from Jean Lockwood about service people in
Iraq or Afghanistan who might like to receive packages . There is a wonderful
web site set up by a soldier and his father from my son's unit when he was in
Iraq last year. They have expanded the site so it includes units from all over
Afghanistan and Iraq. The package is sent to a sergeant or someone in charge in
the unit and he is aware of which soldiers do not receive mail or who are just
having a bad day and could use a pick-me-up. The site is called Anysoldier. I
recommend you and anyone else interested in sending things to the soldiers check
out this site. My oldest son jumped into Iraq at the beginning of the war and
was there for 9 months. My youngest son just went to Iraq one month ago. I
cannot tell you how much they appreciate packages and even just cards from
anyone. Most days it is the only bright spot to their day. It helps so much to
know they are appreciated.
The site address is:
AnySoldier
Michelle
Comment
Any future messages about sending packages to our soldiers please post them on
our
recipe message board.
Nancy
Several years ago I did a
cookie exchange party and had everyone bring a dozen of the same cookie
for each person coming, plus an extra cookie. The extra dozen we all sampled ,
and then each person took home lots of homemade cookies. I just asked that
everyone made their cookies, and that it was not a "usual" cookie, For the
party, I made a salty snack mix and a vegetable tray; and had punch, coffee and
hot cider. The kids played and we had lots of cookies and conversation. I made a
Peppermint Meringue cookie and it was very well received. I will hunt for the
recipe. One year we also did the same, but we had each brought a wrapped
ornament and did a "rob your neighbor" exchange. Big fun!
Suzie in St. Louis
Nancy,
This suggestion as follows is for Caroline in Denver. Caroline I belong to a
MOMS Club (which is international) and we have a Cookie Exchange every December
at our Christmas party. What each member does is to bring 1- 2 dozen cookies to
the party. One dozen cookies you can pick/exchange for 12 different cookies from
other people to bring home for the holidays to your family. The other dozen is
for all members & kids to enjoy eating at the party. The more cookies you bring
(per dozen) the more you can exchange for. I hope this helps you out. Good Luck!
Dorry in VA
In yesterdays newsletter (10/17/04) Alex is concerned
about MEDIA CREMA. Alex don't worry MEDIA CREMA
from the Nestl?Company is a good stuff... you use it instead regular cream, in
only says MEDIA (this means HALF), so, don't worry you can use it in any dish
you would use cream, it is the equivalent of HALF / HALF.
XOCHITL from Tepic, Nayarit, M?ico
Pumpkin Gingerbread
2-1/2 c. flour
1 c. sugar
12 oz. evaporated milk
3/4 c. wheat germ
1 t. ginger
1-1/2 - 2 t. pumpkin pie spice
2 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. pumpkin
5 T. margarine, melted
1 large egg
Preheat oven to 350 degrees. Lightly grease bottom of 9x5 loaf pan. Combine dry
ingredients in large bowl. Combine pumpkin, evaporated milk, margarine, and egg
in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir until
moistened. Bake 60-70 minutes. Cool in pan on wire rack 10 minutes. Makes 1
loaf.
Rosetta in Kansas
Hi Nancy,
I have a request to make to all the good cooks in this group. When I was a
child, my mom would bake apples. She would put red
hot candies in them and something else which I can't remember what it was or
never knew. Could someone please help me if you know how to make this recipe.
Thanks
Patty from Missouri
To Goodonya from DownUnder
Lyn, thank you SO MUCH for this wonderful 'byte' of
history!
I printed the recipe, and your 'byte' together, to keep this info together! The
recipe seems to lend itself to variations, not intended for shipment. Any
suggestions? (I'm sure you've done a few!)
Carolyn in Jamestown, CA
This recipe was brought to a potluck and the recipe
was shared. It is quick and easy and very good.
Pumpkin Spice Cake
1 yellow cake mix
1 15 oz can pumpkin
3 eggs
1/3 cup oil
1/3 cup sugar
1 Tbs pumpkin pie spice
Combine all ingredients. Mix well. Pour into greased 9 x 13 pan. Bake at 350 for
30 to 35 minutes or until done.
Sprinkle with cinnamon and powdered sugar or frost with cream cheese frosting.
Great for this time of year. Enjoy!
Judy in Southern California
Hi, Nancy, this recipe is for Barbara who requested
an old fruitcake recipe. I have used this for forty years and it was used by a
friend long before that. It is a wonderful TNT recipe. Gloria from Wyoming
Best-Ever Fruitcake
1 lb. mixed candied fruit
1/2 lb. nutmeats of your choice, chopped
1/2 lb. dark raisins
1/2 lb. golden raisins
1/2 lb. candied cherries
1/4 c. sifted flour
2 c. brown sugar
1/2 c. grape jelly
2 3/4 c. sifted flour
1 tsp. salt
1 tsp. allspice
1/2 tsp. cloves
1 c. shortening
1 c. eggs
1/2 c. grape juice
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Dredge the candied fruit, cherries, nuts and raisins
in the 1/4 c. flour. Stir shortening to soften. Gradually add sugar and cream
until light and fluffy. Add eggs to creamed mixture, one at a time, beating well
after each. Soften jelly and combine with grape juice. Sift flour, baking
powder, salt, cinnamon, allspice, nutmeg and cloves together 3 times; add to
creamed mixture alternately with grape juice, a little at a time. Beat until
smooth after each addition. pour over fruit and nuts. Line 6 (7-1/2x3-1/2) inch
loaf pans with parchment or waxed paper, allowing 1/2 inch to extend about all
sides. Pour batter into pans; do not flatten. Bake in a very slow oven at 250
degrees for 3-4 hours. Place a pan containing 2 c. water on bottom shelf of oven
to get greater volume, moist texture and a shiny glaze.
Makes 6 lbs. Enjoy!
This is in response to the
Spanish rice dish that Chef Raymo posted on Oct 17th. In the ingredients
he has tomato paste but in the directions it says sauce? This sounds really good
but id like this clarified before Itry to cook it for my family.
dreamy:) aka Cori in Oregon
Hi: Does anyone have a rich
chewy oatmeal cookie recipe. I've made them and they always seem to come
out dry. I understand Laura Bush posted a recipe for oatmeal cookies with
chocolate chunks. I'd like to have that recipe too. If anyone knows why my
recipes come out dry, please let me know the reason.
Thanks. from Phyllis in Phoenix
Hi Nancy,
I was garage saleing looking for a recipe for Oatmeal, coconut cookies. I went
through all of October and I can't find them. What I did find was a bunch of
replies for Italian Wedding soup that I missed. Please thank the ladies who
replied (work sure interferes with my cooking) It snowed here today and I will
surely try some of them.
Carole with an "E" in snowy Calgary.
Comment
Yes, I remember saying our newsletter was like a garage sale. You were looking
in the wrong garage. It is in the
October 14th newsletter under Wonder Cookies.
Nancy
Before I ask my question, I just want you to know how
much I look forward to this newsletter. You sure do a great job, keep up the
good work, it is appreciated.
My request is for a good bread
pudding recipe, my husband loves bread pudding but I just can't get it
right. The last time I made it the pudding turned out like French toast, and it
was dense and soggy. The flavor was heavenly but it was soggy. I used fresh
bread I cubed & soaked them in the custard mixture, then baked in a water bath
in individual ramkins. It did come out like soggy French toast. Anyone out there
that can help I would appreciate it. My hubby said it should be like little
cubes scattered around the dish ??
Thanking you in advance for any help & a good recipe.
Angela, Wi
Good morning Nancy:
Loved the newsletter this morning, lots of good stuff as usual. I agree this is
the best out there. I am wondering if any or our "family" has a recipe for
Spinach and Artichoke dip? I can buy it at my
grocer, but it cost too much for such a little bit.
Thanks for all you do, Nancy.
Shirley in Texas
In the lime jello salad recipe - what size box of Jell-O and how many servings does it make ?
Virginia
Baked Chicken With Yogurt Sauce
Serves 6-8
3 lb Chicken, skinned and cut into 8 pieces
8 oz Plain Yogurt
4 tbs Patak's Madras Curry Paste Hot
2 Medium Onions Cut Into Rings
? pints Water
Wash the chicken and drain. In a casserole dish, make up a paste combining the
yogurt, Patak's Madras Paste and water. Immerse the chicken pieces in the paste
and arrange the rings of onion over the top. Cover the dish with foil and cook
for 1 1/2 hours in a medium oven (200 degrees C). Electricity (200 degrees C). (
400 degrees F). Gas Mark 6
All the best. Geoff
Stephanie was asking in the Oct. 11th newsletter
about cooking the raisins for the sour cream raisin pie.
Just put your raisins in a saucepan and cover with water, bring to a boil and
cook until the raisins are softened. Drain the water and continue with the
recipe. Connie in TX
This is for Vickie and Carolynn. Thank you so much
for the recipes. I am sitting here eating some now. They are soooo good. I think
that I am in HEAVEN. They are a lot of work but worth every bit of it.
Byron from Bessemer, Ala.
This question is for Anita in Olean, NY from
newsletter of Oct 6th. The jelly recipe you posted for the
Cinnamon Cider Jelly I have made twice now but have had to water bath it
both times to get the jars to seal. You did not state anything like that in your
recipe. Am I doing something wrong?
Thanks Darlene from IN
Hot and honey Ribs
1 medium dried pepper
2/3 cup honey
1/3 cup chili paste
1/3 cup ketchup 3 Tablespoons lime juice
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 sides spareribs (about 3 pounds)
Make bar-b-que sauce: Drop pepper in boiling water, then side aside for 10
minutes to soften. Remove and discard stem and chop finely. In a medium bowl,
combine chipotle, honey, chili paste, ketchup, lime juice, black pepper, and
salt. Reserve half of this sauce for table service with the ribs.
Grill the ribs: Lightly coat the grill rack with Pam. Heat grill to medium.
Grill the ribs 6 inches above the heat - about 25 minutes. Turn ribs over and
brush the tops with bar-b-que sauce and occasionally turning until the ribs are
browned, flexible when lifted with tongs, and cooked through - 30 to 40 minutes
longer. Watch carefully for flare-ups; douse with water if they occur.
To serve: Heat reserved bar-b-que sauce and serve alongside the spareribs.
Phyllis Knipp
re Nancy's Recipe for Chow Chow
Oct 17
This brings back old memories. My recipe says Cut up tomatoes and onions about
12 (tomatoes) Sprinkle with salt and let sit overnight. Vinegar to cover and
sugar to sweeten Ha Ha. 2 cups vinegar, 1/2 cup water,5 cups of sugar,( 2 1/2
cups each of white and brown) 1/4 cup mixed pickling spice tied in a bag. and
the secret ingredient 1/2 tsp powdered cloves. Simmer about 1/2 to 3/4 hour.
Marjorie Oshawa Canada
Hello Nancy, I enjoy your site and often find that I
am sending my mom's recipes in for different requests. It would please her to
know that others are using her recipes. I think she was a wonderful cook. Found
out something interesting today. While making gravy from turkey broth, I used
cornstarch for thickening. After a second round of
cornstarch and my gravy was still not getting thick, I looked on the box and it
said to buy before Aug. 20, 1989!!! This was in the kitchen at our church. This
stuff was old, old, old. Never thought about cornstarch loosing its thickening
ability. Even after a couple of years it may not be any good. Of course, I go
through it pretty fast because I use it a lot ,so it has never been a problem
for me. Just thought I would pass that on-go check the box (if you still have
it) and see how long you have had it. Connie in TX
Hi again, Nancy. What a wonderful site you have! I
asked for a recipe for the first time, and received two answers the next day.
Thank you, Rosetta in Kansas, and Brenda from Alabama, for the
pumpkin gingerbread recipes that were printed in
the Oct. 16th newsletter. I will try both recipes. Brenda's sounds just like the
one that Starbuck's sells.
Dorothy in Washington
I hope this will help
....Bon App?it..Joan
Dried Fruit Cheese Ball
1 (8oz.) pkg. cream cheese, softened
2 tablespoons honey
1/2 (8oz.) pkg. mild Cheddar Cheese, shredded
1 (6oz.) pkg. dried mixed fruit, chopped
1 cup chopped pecans
In a medium bowl combine cream cheese and honey, beat until smooth. Stir in
cheese and chopped fruit, mix well. Form into a ball and roll in chopped nut.
Chill for at least 3 hours
Two Minute Pineapple Pie
1 Shortbread Crust - Kebler
1 Instant Vanilla Pudding or French Vanilla Dry
1 8 oz. Container of Sour Cream
1 20 oz. Can of Crushed Pineapple
Mix last ingredients together and pour in shortbread pie crust. Refrigerate for
hours. May be topped with pineapple slices and red cherries. Enjoy.
Crystallady
http://www.nancyskitchen.com
