Christmas Fruitcake Cookies
Recipes
1 c. butter, softened
1-1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple, chopped
1 (8 oz.) pkg. candied cherries,
quartered
Cream butter and sugar. Add eggs, beat well. Add dry ingredients and mix well.
Add the rest. Drop on lightly greased cookie sheet. Bake at 375 degrees for 13
minutes. (Add 1 cup chopped gumdrops if you like.)
No name included with recipe
Nancy
I am looking for a recipe for 'Jewish Sour Cream Coffee Cake'. It was very
popular about 15 years ago and I lost my recipe, it didn't have any frosting,
but was Oh, so Good.
Thanks again for all your help.
Phyllis from Massachusetts
Carrot Pineapple Cake with
Buttermilk Glaze
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) crushed pineapple
(well drained)
2 c. very finely grated carrots
1 c. walnuts, chopped
1 c. flaked coconut
BUTTERMILK GLAZE
1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1 tbsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until
lemon colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour
mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly
greased and floured 13x9 baking pan. Bake 350 for 55-60 minutes. For frosting,
combine all ingredients except vanilla in saucepan; bring to a boil for 5-6
minutes until thick and syrupy; add vanilla. Poke holes in top of cake with a
fork; pour glaze over top while cake is still hot. Serve warm or store in
refrigerator. Makes 16-20 servings.
Pat
PINEAPPLE CARROT CAKE
2 c. self-rising flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 (20 oz.) can crushed pineapple, undrained
1/2 c. carrots, grated
1 c. walnuts, chopped
Mix well. Pour into greased and floured 9 x 13 inch pan. Bake 40 minutes at 350
degrees.
Susan
Our Sunday School is having a breakfast/brunch this
Sunday and I would like to take Cream Cheese Danish's, does anyone have a
wonderful recipe for these. I've got one off of Allrecipes.com, but would like
to see if there were any different ones. That one will be my standby.
Thanks in advance, Rhonda in Texas
Cindy in Mississippi I am very sorry for your lose. I
can sympathizes. I lost my father six years ago and my seven year old daughter
April 30th 2004. The holidays will never be the same for me. I have this recipe
for Fruitcake Muffins and it has always worked well for me. It calls for fig or
pear preserves but I like to use peach, pineapple or apricot preserves or orange
marmalade. Have a Happy Holiday Season....
Kathy in Alabama
FRUITCAKE MUFFINS
2 sticks butter
2 c. brown sugar
3 extra-large eggs or 4 sm. eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. almond extract
2 tsp. vanilla extract
1 c. pear or fig preserves (or other desired flavor), I prefer peach or
pineapple or apricot preserves, or orange marmalade
1 lb. each: candied pineapple and cherries
1 c. dates, chopped
2 c. nuts, chopped
3-1/2 c. all-purpose flour
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Add salt, soda, almond and vanilla extracts and
preserves. Place fruit and nuts in a separate bowl. Sift part of the flour over
top, then fold fruit mixture into batter. Mix well. Fold in remaining flour.
Bake in well greased miniature muffin pans at 350 degrees about 15 minutes.
Makes 120 muffins if using 1-3/4 inch diameter muffin cups.
There have been a few messages asking why I don't
send out the entire newsletter everyday as I used to do. Years ago (in 1996) I
did send out a very short newsletter that had 3 to 5 recipes with a couple
requests everyday. For the past several years our free email newsletter has been
sent out 2 times a week. Nothing has changed in our email version of the
newsletter. In addition we now have an online newsletter posted daily. Friday's
online version of this letter is over 36 pages long and only 10 pages (in Word)
fit into this newsletter due to limited space most email programs allow. It
would take an additional 3-4 emails and 4-5 hours to format an email newsletter.
I am physically unable to do this at this time.
Nancy
I noticed the site index at the bottom of your page.
You do not have one for ?cakes?. Where do we go to get this information.
Just curious, Dorothy
I try and put different recipes on different sites. To find the cake recipes on
Alicia's Kitchen try the index on the home page. Just type in the search word
CAKE.
Most of my cake recipes are on Nancy's Kitchen
Nancy's Kitchen Cake Recipes
Upside Down Cake Recipes
Bundt Cakes
More Cake Recipes
Recipes using Cake Mixes
Pudding Cakes
Icing and Frosting Recipes
Brownie Recipes
Muffin Recipes. Pages
1
2
Does anyone know if there is such a thing as a recipe
for Divinity candy for diabetics?
Thank you. Pat
Good Morning to everyone. Isn't the fall time great.
It's finally getting cooler down in GA. We just moved down here from the North.
I miss the cooler weather and the changing of the leaves. But I'll think
differently about the weather in January.
A while back we went on vacation with some friends to NC. We had some good BBQ
there on Emerald Isle. We were told it was "Eastern Carolina BBQ". Can anyone
help us out with the recipe? We sure would appreciate it. Nancy keep up the
great work. Thank you all for your help.
Kathy
Hi Nancy, Thought I copied the Orange Jelly recipe
down, but now I can't find it anywhere. Please let me know what issue it was in
so I can copy it once again Thank You.
Pearline of Penn
This is for Carrol Stockton who asked for a recipe
for Orange juice jelly. I found this one at Kraft foods . Maybe its the same
kind of recipe you had.....
Kathy in Alabama
30 Minutes To Homemade SURE.JELL? Orange Juice Freezer Jelly
Makes: About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2 cups reconstituted frozen orange juice concentrate or fresh orange juice
1/4 cup fresh lemon juice
4-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
Measure orange and lemon juices into large bowl. Stir in sugar. Let stand 10
minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring
constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes or
until sugar is dissolved and no longer grainy. (A few sugar crystals may
remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges
of containers; immediately cover with lids. Let stand at room temperature 24
hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze
extra containers up to 1 year. Thaw in refrigerator before using.
This is for Brenda who ask for the sugar free no bake
chocolate, peanut butter cookies. I got this awhile back from the Pam cooking
spray website. It called for sugar but I am diabetic and I have made it many
times using Splenda. Comes out delicious.....
Kathy in Alabama
No Bake Sugar Free Chocolate Peanut Butter Oatmeal Cookies
2 tablespoons butter
1/4 cup cocoa
1/2 cup Splenda
1/4 cup milk
dash salt
1 teaspoon pure vanilla
1 heaping tablespoon peanut butter (optional: add more to taste and increase the
oatmeal)
1-1/2 cups UNCOOKED quick oats oatmeal
Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the
butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into
the butter. Add the sugar, milk and salt. Blend well. Microwave on high for 1
minute 10 seconds to bring to a full boil. (Should you need to microwave the
batter some more, do so in 10 second increments.) You want a full boil, but
because it will continue to cook for awhile once it's removed from the
microwave, heating it too long can cause the mixture to scorch.) Add the
vanilla, peanut butter, and oatmeal. Stir well. Drop by tablespoonful on waxed
paper and allow to cool.
Makes 12 cookies.
Hi there,
I am writing to find out if you can freeze all vegetables. In the fall I put all
my carrots in the food processor and chop them up, then freeze them in serving
sizes for casseroles etc. Can the same be done with celery, onions etc. I always
end up throwing away the rest of the celery and sometimes onions too. I know you
can't freeze potato's. Besides, it's a lot more convenient for me to just open
the freezer and find some chopped veggies to throw in the pot. Being a mother of
3, all under 5 yrs old, I don't have a lot of time in the kitchen.
Thanks so much and for the great website Nancy. I use it as my homepage on
Netscape. Wendy, Vancouver, Canada
Thanks to Katy in NY for the ideas she shared in Oct
28 issue for cooking meals to freeze for future meals. Both were good ideas.
Jo from MO.
Nancy these ideas recipes are for Kristi York in the
10/27 or 26 newsletter wanting quick breakfast ideas.
One is to make and freeze in ahead biscuits that are 3" in side and to make
sausage & biscuits with cheese. You make the biscuits and put on a cookie sheet
and put in the freezer for about 1 hour to 2 hours to freeze them. Then you can
put them in a freezer bag and put back in the freezer. That way you have them
made for Sausage Biscuits and also for Sausage Gravy and Biscuits. You can make
muffins, coffee cakes, baked French toast (overnight dish), egg muffin made with
English muffins and many more. I am sure if you get on the internet you can find
recipes for these.
Susie Indy
Dear Nancy,
This is Melinda from Michigan~
Thank you so very very much for the Big Boy seasoning recipe, My only other
avenue was going to be having to buy a case of this seasoning salt from the
warehouse here in Warren Michigan at $40.00 a case, and honestly I wasn't really
wanting that many. The soo (St. sault marie) has changed so much within just a
short time, but still a beautiful place to visit. Nancy again thank you for all
your help in getting this recipe. Also this online exchange
is Awesome!!!
Melinda
Hamburger Vegetable Soup
1 lb. hamburger, browned
1 can tomato soup
1 can vegetable soup
1 can bean and bacon soup
3 med. potatoes, cubed
5 carrots, diced
1 onion, chopped
Cook potatoes, carrots, and onion until tender. Add hamburger, soups and water
as desired. Add pepper to taste. Heat through and serve.
This is for DLS. I got this in the Better Homes New
Cookbook. I have thousands of different recipes. I've been collecting since I
was 12. It's my passion. I'm known as aprilrecipes.
Beer Battered Fried Chicken
1 ( 2-1/2 to 3 lb.) broiler fryer chicken cut up
1 cup packaged biscuit mix
1/2 tsp onion salt
1/4 tsp garlic powder
1/4 - 1/2 tsp ground red pepper
1 beaten egg
1/2 cup beer
shortening or cooking oil for deep fat frying
Skin chicken, if desired. Rinse chicken. In a large saucepan cover chicken with
lightly salted water. Bring to boiling; reduce heat. Cover and simmer for 20
minutes. Drain. Pat dry with paper towels. For batter, in a bowl combine biscuit
mix, onion salt, garlic powder, and ground red pepper. In another bowl stir
together egg and beer; add to biscuit mixture. Beat until smooth, Meanwhile, in
a heavy 3-qt saucepan or deep-fat fryer heat 1 1/4 inches of shortening or oil
to 365 F. Dip chicken pieces, one at a time, into batter, gently shaking off
excess batter. Carefully lower into the hot oil. Fry, 2-3 pieces at a time, for
2-3 min. or until golden, turning once. Drain well. Keep warm
Makes 6 servings
April D
This will be the first year I am not actually doing
the family dinner for holidays at my house. My youngest daughter has a new home
and is taking on Thanksgiving this year. However, she would like me to do pies.
She lives about 50 miles away and I am trying to find a way to take 4 pies
without them slipping and sliding all over the back of my SUV. I will not have a
lot of space as we will also be transporting her grandmother and aunt and a dog
and dog crate. Does anyone know of a source for pie carriers? Rubbermaid used to
make one that stacked and carried several pies. Tupperware has one, but you have
to buy two different pieces to carry two pies and it would cost almost $50. If
anyone has ideas of how to do this without it costing lots of dollars I would
appreciate hearing from you.
Thanking you in advance, Sandra from Oregon
I you have a change of address or an unsubscribe
please sign into your YahooGroups account and make the necessary changes.
Keeping up with all the messages for the newsletter is about all I can do at
this time.
Nancy
Old-Fashioned Sour Cream-Raisin
Pie
2 cups dairy sour cream
1-1/2 cups sugar
3 tablespoons all-purpose flour
3 egg yolks
1 cup raisins
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 baked 9-inch pie shell
In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar,
flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until
thickened and bubbly. Keep warm.
For meringue, place the egg whites and cream of tartar in a large mixing bowl.
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about
4 minute more or until mixture forms stiff glossy peaks (tips stand straight).
Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a
350 degree F oven for 15 minutes. Remove and cool on a wire rack for 1 hour.
Chill 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.
This was a favorite of my father. His sister always made it for him until he
became a diabetic.
Phyllis Knipp
I'd like to have a recipe for a chocolate peanut
butter cheesecake if anyone has it.
I need a recipe for a layered blueberry dessert. It
called for a layer of Jell-O, a layer with cream cheese with nuts and a layer
with blueberry pie filling.
Thanks, Tom in Dallas
Need a recipe for goulash
Hi looking for a recipe that has meat, macaroni, and has a sweet taste.
Thanks, Lena in Michigan
Here is my favorite holiday recipes.
Jen from St. Louis
BLACKBERRY BUTTERMILK CAKE
2 c. sugar
1 c. butter or margarine
4 eggs
4-3/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. fresh or frozen unsweetened blackberries
1 1/2 c. sifted powdered sugar
1 tbsp. milk
In a mixer bowl cream together sugar and butter. Add eggs, one at a time,
beating well after each. Sift together flour, baking powder, baking soda and
salt. Combine buttermilk and vanilla. Add the dry ingredients and the buttermilk
mixture alternately to the creamed mixture, beating after each addition. Fold in
fresh or frozen blackberries. Spread batter into a greased and floured 10"
fluted tube pan. Bake in a 350 degree oven for 1 1/4 hours. Cool 10 minutes in
pan. Invert on wire rack; remove pan. Cool completely. Combine powdered sugar
and enough milk to make of drizzling consistency. Drizzle the powdered sugar
mixture over cake. Makes 12 to 14 servings.
BLACKBERRY BREAD
1/4 c. cholesterol-free oil
1/2 c. sugar
3 egg whites
1 tbsp. freshly grated orange rind
1/2 c. orange juice
1 1/2 c. whole wheat flour
1 1/2 c. oat bran
1 tsp. baking soda
2 tsp. baking powder
1 (16 oz.) can blackberries packed in water or 1 pkg. frozen blackberries
1 1/2 c. finely shredded zucchini
Combine all of the ingredients except the berries and zucchini. Fold in the
drained berries and zucchini just until blended. Turn into a greased loaf pan
and bake at 350 degrees for 1 1/2 hours (check after the first 45 minutes. If
necessary, cover with aluminum foil to prevent browning too quickly).
Makes 1 loaf, or 15 servings.
Need diabetic recipe for baked pears. Can anyone
help?
Pat
Looking for a cookie recipe for Haystack Cookies (I
think that's the name) made with chow mein noodles and butterscotch chips as
best I can remember.
Pat
I am looking for a recipe for monkey bread without
using biscuits, can anyone please help?
Jen
Here's a good and very simple coffee cake:
Honey Bun cake
Preheat oven to 350" and grease a 13x9 pan
One yellow or white cake mix
4 eggs
1/2 cup oil
8 oz sour cream
1 cup brown sugar
2 tsp cinnamon
Combine first four ingredients, then fold in the brown sugar and cinnamon mix
(fold in lightly), then pour batter into prepared pan. Bake for 40 min. or until
done to touch.
Icing:
2 cups powdered sugar
6 tbs. milk
2 tsp. vanilla extract
Mix these three ingredients together. Poke holes in cake with fork, immediately
upon removing from oven. Pour icing over cake, filling the holes and icing the
top.
Serve warm or cooled, scrumptious either way!
Donna Upstate NY
I am trying to find a recipe for pumpkin pie that has
no sugar added.
Jan
Does anyone out there have a Sweet Potato Salad
recipe?
Susan
Crock Pot Hot Chocolate?
I am having an open house in Dec. and I would like to serve Hot Chocolate in a
crock pot. I don't even know if I can do this. I would like to have any
suggestions or recipes if anyone out there would know how or what I could
do.
Thanks Lynne
ORANGE JUICE POUND CAKE
2 c. sugar
1 stick butter
1/2 c. Crisco
5 eggs
5 tbsp. orange juice
2 c. plain flour
1 tsp. baking powder
1 tbsp. vanilla extract
Mix and bake in Bundt pan, at 325 degrees for 50-60 minutes.
I need a recipe for a fruitcake that has a banana
bread base and used Maraschino cherries, whole dates and pecans. It was a
favorite of mine and my mother-in-law. She has passed away and the recipe was
not found among her recipes. If you can help, it would be appreciated.
Diane
Dear Nancy
Thanks to your newsletter and all the friends, I have at last gotten the courage
to go through my Mother's recipes. She died 4 years ago. I am not sure but I
think someone asked for a recipe for Brown Bread. This is one I found in an old
book by Arm and Hammer Soda Cook book. If someone did ask for it I hope it
helps.
It is called Aunt Belle's Brown Bread
1 cup sifted all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup cornmeal
1 cup whole wheat flour
3/4 cup molasses
5 tablespoons vinegar
1-1/4 cups sweet milk
2 tablespoons melted shorting
Sift flour, soda, and salt into mixing bowl. Stir in corn meal and whole wheat
flour. Add molasses, vinegar, and shorting. Mix well until blended. Pour into 3
greased No. 2 cans. Steam 3 hours.
Variation: 1/2 cup raisins may be added if desired.
As I am coping this I have my cat Holiday sitting on my lap. She tells Siggy
hello for her.
Sarah B. from Paso Robles, Ca.
I used to have a recipe for sandwiches that were made
with browned hamburger, cheese, (maybe Velveeta) onion soup mix and I don't know
what else. These tasted like White Castle hamburgers and were very good.
Lynne from Washington
Carrot -Raisin Cake (diabetic)
1/ cup each unbleached and whole wheat flour
1 tsp each baking powder and ground cinnamon
1/2 tsp baking soda
1 pk (3 tbs) butter buds
sugar substitute equal to 3/4 cup brown sugar
1 cup medium-grated carrots
1/3 cup raisins
1 egg, beaten
3/4 cup
Mix dry ingredients, then add carrots and raisins. Next add egg and water. Stir
only until mixed. Pour into 8 inch square baking pan sprayed with nonstick
spray. Bake in 350 degree oven for 20 to 25 minutes, or until a toothpick
inserted in center comes out clean.
Creamy Vanilla Frosting
1 (1.5 oz)) pkg. of sugar free Vanilla Pudding mix
2 cups non fat milk
8 Oz "Free" Whipped topping
Stir pudding and milk for 1 minute with electric mixer. Using a spatula, gently
fold in whipped topping.
I'm looking for a meatloaf with brown gravy recipe
using no tomatoes.
Thanks, Ricci in Pennsylvania
I have a request for our good cooks out there. I need
to know how to cook fresh Purple Hull Peas. I cooked up some and they tasted ok,
nothing to write home about. My aunt who is now in a nursing home cooked hers
and they were so good. I also have some fresh Crowder Peas, (may be called cream
peas) that I don't know how to cook. She cooked hers and they were creamy. If
anyone of our cooks out there can help me, I would sure be grateful.
Shirley in Texas
I am looking for a sugar free creamy caramel sauce
recipe for dipping fruit. Thought your readers might be able to help.
Thanks, Jean from Illinois
Hi Nancy,
Just wanted to say thanks to everyone who sent in recipes for Sauerkraut Balls .
I was amazed at how quick they came in after I posted my request. Many thanks to
all, and I can hardly wait to try them out.
Rosemary in Nova Scotia
I am having a few ladies over to decorate a tree for
a scholarship auction. I would love to prepare finger food that will be
delicious and wow them at the same time. Do you have suggestions for this event
to thank these ladies for their efforts? Thanks in advance.
Elizabeth, PA
Nancy, we all hope your health has improved. As I
have said before, I personally don't see how you, as one person, accomplishes
what you do with editing, updating, and posting this recipe newsletter and the
other ventures that you're into. (And having a personal life, a life without a
keyboard)!
But I wanted to make a kinda comical comment, guess you could call it a
"man-thing." I believe in the Oct. 26th newsletter, April from Texas, in
response to a recipe from perhaps Elizabeth in Australia asked what a
"sultanas", was? I grabbed for my trusty Franklin Language Master, and
lo-and-behold, it gave the first definition of sultanas as, " female member of a
sultan's family". Now I thought, "wow, why didn't this recipe come along when I
was much younger man!?" But I hasten to say, the Language Master also gave the
same definition as Elizabeth explained in Oct. 28th newsletter.
I, as a male senior citizen enjoy reading your newsletter so much, and no, we're
not "shut-ins." But your newsletter opens up so much of the universe to us, your
members and readers. Thank you so much for what you are doing. My God bless,
strengthen and provide for you.
Sincerely, A&M, in Roswell, NM
Nancy,
I want to thank Debbie Morgan for her instructions on how to print a degree sign
on a Mac computer! I sure could have used this a couple of years ago when I made
my own personal cookbook. It has 7 volumes. If I'd just made one volume I
couldn't have picked it up.
Marsha along the Mississippi River
Here is a recipe for a wonderful unusual cheese ball
that your guests will go crazy for. It sounds a little different but trust me on
this one. The flavors together make for a true hit at any holiday party or get
together. Someone at work brought this to a potluck one day and everyone LOVED
it.
Cheeseball
2 pkgs softened cream cheese.
1 -8 oz can of crushed pineapple, well drained.
1/2 cup chopped green onion tops.
pkg of walnut chips for rolling.
*Combine first 3 ingredients in a bowl until well blended.
Shape into the best rounded ball that you can.. Wrap in plastic wrap and chill
for several hours until ball is firm. Remove from plastic wrap and and roll in
walnuts until entire cheese ball is coated nicely. Wrap in clean sheet of
plastic wrap and chill until you're ready to serve. I think Wheat Thins
compliment this cheese ball perfectly.. Enjoy!
Lisa/Chicago
I was just thinking about making some pies for
Thanksgiving and was wondering if I could make up the pie dough now and freeze
it until I need it in about 4 weeks. I wouldn't think it would go bad as it
doesn't have any egg in it or stuff to break down? Also, if I can freeze it and
I take it out, what do I need to do to thaw it? Just let it thaw out on counter
until ready to use? Thanks so much!! Great newsletter!
Dayna
Here are several mixes I love to give as gifts at
Christmas.
Lisa
DRY HOT CHOCOLATE MIX
8 qt. pack of powdered milk
2 lb. can Nestle's Quik
1 c. powdered sugar
6-7 oz. jar Coffeemate
Stir all ingredients together and store in an air tight container. Add to taste
to boiling water to make hot chocolate.
DELUXE SPICED TEA MIX
2 (26 oz.) jars instant orange flavored breakfast drink
1 (3 oz.) jar instant tea
2 (8-1/2 oz.) pkgs. red cinnamon candies
1 (6 oz.) pkg. sweetened lemonade drink mix
1 c. sugar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. ground cloves
2 tsp. ground allspice
Combine all ingredients, stirring well. Store in an airtight container. To
serve, place 1 tablespoon plus 1 teaspoon mixture in a cup. Add 1 cup boiling
water (more or less mixture, according to taste). Stir well. Makes about 14
cups.
SPICED TEA MIX
2 c. Tang
1 c. Wyler's lemonade mix
1/2 c. instant tea
1/2 c. sugar
1 tsp. cloves
1 tsp. cinnamon
Mix and store in closed container. Use 2 teaspoonfuls per cup of boiling water.
RUSSIAN TEA MIX
1-3/4 c. Tang
1-1/4 c. sugar
3/4 c. instant tea
1 envelope unsweetened Wylers lemonade
2 tsp. cinnamon (or less)
1 tsp. cloves (or less)
Mix dry ingredients carefully. Use with boiling water - amount will vary as to
your taste (3 teaspoons or so per cup of water) OR may be mixed in thermo coffee
server.
I like to make International Coffee Mixes for gifts.
Donna
International House Of Coffee Flavored Coffees
To Make Coffee:
Use rounded teaspoons of the following mixes to taste.
Cafe Bavarian Mint
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquefy until well blended. Store in an air tight
container.
Cafe Cappuccino
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Process in a blender on liquefy until blended. Store in an air tight
container.
Cafe Swiss Mocha
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa
Process in a blender on liquefy until well blended. Store in an air tight
container.
Cafe Viennese
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in blender on liquefy until well blended. Store in an air tight
container.
My co-worker is originally from Jamaica and she
kindly offers this recipe for Melody and everyone:
CURRIED CHICKEN
Cut 10 chicken thighs and 10 chicken legs in half to make small pieces. Place
meat in large plastic container.
Add salt to taste, ? teaspoon EACH of pepper, thyme, onion powder, garlic
powder, Mrs. Dash Table Blend seasoning, and Jamaican (preferably) or Indian
curry powder - NOT THE GENERIC FROM GROCERY STORE, IT HAS CINNAMON IN IT AND IS
NOT USED BY JAMAICAN COOKS. Using your hands, mix chicken well with the
seasonings. Let marinate overnight in covered plastic container. Place chicken
in a heavy pot with small amount of water (about 1 Cup) and ? stick of butter.
Cover and bring to a boil. Simmer meat for approximately 1 ? hrs, stirring now
and then. Add 3 medium sized potatoes, peeled and cubed. Cook for another ? hour
or until meat is done. Can be served over white rice with vegetables of your
choice or a green salad. ENJOY
Brooxie
All your Recipes sound so wonderful that I get hungry
for most of them at the time I read it all. Keep them coming .
Annie
Oh, Annie, you are so right. The recipes are awesome. But think about this. If
we were able to cook all the recipes we copied from Nancy's Newsletter we'd
WEIGH 900 lbs each. I try to remember this as I shop and make a conscious
decision to "Cyber Cook". Cyber cooking is where you read all the recipes, copy
them and reread them again, then, send them to everyone you know, check to see
if you have all the ingredients, file the printed recipes in your notebook or in
your Software program and decide, "I won't forget that recipe because it sounded
so great". Then you repeat the same process over and over. Laughing. Every great
once and awhile, you accidently leave the recipe laying on the table and "just
have to" cook that fabulous cake or roast. This is the exception to the rule,
though. I've had a battle with weight all my life so I'm really glad it works
that way. But I absolutely love reading and thinking about and collecting the
recipes. It is the height of my day. Hahaha. You all have a great day. Hugs, CAT
Rose in Wi. sent in a recipe for instant potato soup
in a jar. I loved this. I would like to have more like it.
Thanks - Francine, Southwest Florida
To Kathy in Alabama from Panny in Bedford TX: Thanks
for your response. I copied a recipe for 4 layer cookie w/ a pecan crust and
thought I could try that also. I love to bake but am a diabetic from a
transplant (Kidney) So now I use all my will power to bake for others and not
lick the bowl!! Life is good.
Joe Trueba
I'm looking for a recipe of homemade carrot soup. As
a kid the neighbor next door use to make it. I'd love to find the recipe.
S
Hi, Margo/Boston was talking about making meals for a
month. She mentioned a "chicken cheesy rollups". I would love to have that
recipe as it sounds wonderful and made for me. I also have for many years made
meals ahead. I was in Tupperware for several years and this is one of the things
we always taught at parties. Anything to make our work easier. Thanks in
advance, can't wait to get the recipe.
Rose/Florida
Favorite Cookie Recipes from Alicia's Kitchen
TOASTY COCONUT OAT COOKIES
2 c. rolled oats
2/3 c. coconut
1/2 c. margarine
1/2 c. shortening
1 c. white sugar
2 eggs
1-1/2 tsp. vanilla
1-1/2 c. flour, sifted
1/2 tsp. soda
1/2 tsp. salt
Cream margarine and shortening and sugar together. Beat in each egg, then
flavoring. Stir in oats and coconut. Fold in dry ingredients thoroughly. Form
into 4 inch rolls, 1 1/2 inches in diameter. Chill several hours. Slice 1/4 inch
thick, place on lightly greased cookie sheet. Bake at 400 degrees for 8 minutes.
APRICOT CREAM CHEESE COOKIES
1 c. flour
8 tbsp. butter
4 oz. cream cheese
1-1/3 c. apricot preserves
1 lg. egg white
Sugar, dusting
Mix flour, butter and cheese with pastry blender until crumbly. Form ball. Chill
1 hour. Heat oven to 375 degrees. Roll dough thin and cut 3"x2" rectangles.
Spread with preserves. Roll to form 2" cylinders. Pinch ends. Beat egg white
until frothy. Brush rolls and dust with sugar. Bake 15 minutes.
ROLLED OAT CLUSTERS (NO BAKE COOKIES)
2 c. sugar
1/2 c. milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. rolled oats (quick or regular)
Combine sugar, milk, butter and salt, in a heavy 3 quart pot. Stir. Bring to a
full boil. Boil for 1 minute. Remove from heat. Add vanilla and peanut butter.
Stir until smooth. Add rolled oats. Mix well. Cool until mixture holds shape,
slightly. Drop by teaspoon onto waxed paper. Cool. Makes about 4 dozen clusters.
RAISIN PUFFS (COOKIES)
1-1/2 c. raisins
1 c. water
Cook and drain and set aside.
1 c. Crisco
1 1/2 c. sugar
2 eggs
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Cream shortening, sugar and eggs. Mix flour with soda and salt. Add to cream
mixture, along with vanilla and drained raisins. Mix well. Shape into balls the
size of walnuts. Roll in sugar to coat. Bake at 350 degrees for 15 minutes.
ORANGE BALL COOKIES
1 can Eagle Brand milk
1 lb. orange slices, cut in sm. pieces
1 tbsp. orange juice
2 c. flakes coconut
1 tsp. vanilla
Mix together and bake in shallow pan 30 minutes at 275 degrees. Stir often while
cooking. Roll into small balls while warm. Roll in powdered sugar.
STUFFED BUTTER DATE COOKIES
1 lb. soft pitted dates
48 walnut halves
2 cubes butter
3 c. packed brown sugar
4 eggs
2 c. sour cream
2 tsp. vanilla
5 c. flour
1 tsp. baking powder
2 tsp. soda
Stuff each date with walnut half. Press to hold shape. Cream butter and sugar,
beat in eggs, sour cream and vanilla. Stir in dry ingredients. Add stuffed
dates, use teaspoon to dip out battered covered date. Place on baking sheet at
400 degrees for 8 to 10 minutes. Cool. Frost with Butter Frosting. Heat and
brown 1 cube butter. Do not burn. Stir in 2 cups powdered sugar mixed with 1/2
cup flour. Add 1 teaspoon vanilla. Add hot water to spreading consistency.
CHERRY CREAM CHEESE COOKIES
COOKIES
1 c. powdered sugar
1 c. oleo
1 egg
2 tsp. vanilla
2 c. flour
FILLING
1 c. powdered sugar
2 tsp. flour
3 oz. cream cheese
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped maraschino cherries, drained
GLAZE
1/4 c. chocolate chips
1 tsp. oleo
1/4 c. powdered sugar
3-4 tsp. water
Mix sugar and oleo. Add egg and vanilla. Stir in flour. Cover and
refrigerate for 1 to 2 hours. Shape dough into balls. Place 2" apart on cookie
sheet. With thumb, make imprint in each cookie. Bake for 12 to 15 minutes in a
preheated 350 degree oven. Remove from cookie sheet and cool. Mix filling and
fill cookie center with 1/2 teaspoon of filling. In saucepan, melt chocolate
chips and oleo. Mix in rest of ingredients and drizzle over cookies. Makes 4-1/2
dozen.
ALMOND BALLS
1 c. butter or oleo
1/4 c. confectioner's sugar
2 c. flour
1 c. ground almonds
1 tsp. vanilla
Blend all together. Roll in small balls in 4X sugar. Bake at 325 degrees for 35
minutes.
MOLASSES BUTTERBALL COOKIES
1 c. butter
1/4 c. molasses
2 c. flour
2 c. finely chopped nuts
Powdered sugar
Mix butter and molasses until creamy. Add flour to above mixture. Beat until
fluffy. Stir in nuts. Using 1 tablespoon, form dough into balls and place on
ungreased cookie sheet. Bake in 325 degree oven for about 20 minutes. When cool,
roll in powdered sugar. Makes about 4 dozen.
TOASTED SESAME COOKIES
1 c. sesame seeds
2 c. all purpose flour
3/4 c. sugar
1/2 c. butter or margarine, softened
2 tbsp. water
1 tsp. double acting baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 egg
Toast sesame seeds in skillet until golden, stirring frequently. Remove from
heat, set aside. Into large bowl combine flour and remaining ingredients. Beat
ingredients at low speed until well blended. Scrap bowl with rubber spatula
occasionally. Stir in 1/2 cup of sesame seeds with wooden spoon. Preheat oven to
350 degrees. Shape 2 teaspoonfuls of dough at a time into 2 long ovals, roll
ovals in remaining sesame seeds. Place 1 inch apart on ungreased cookie sheet.
Bake cookies 20 minutes or until lightly browned. Can prepare 1 week ahead.
Store cookies in tightly
covered container.
EASY APRICOT ROLLED COOKIES
1 c. butter or margarine
2 c. sifted flour
1 egg yolk, beaten
1/2 c. sour cream
1/2 c. apricot preserves
1/2 c. shredded coconut
1/2 c. pecans, chopped
With a pasty blender, cut butter into flour, like for pie crust. Combine beaten
egg yolk and sour cream. Thoroughly blend into flour and butter mixture and
chill. Can be made day before and kept in refrigerator overnight. Next day, or
after chilled a few hours divide dough into 4 quarts. Roll each quarter to a 10"
circle on a lightly floured board. Spread 2 tablespoons of apricot preserves on
circle. Sprinkle with 2 tablespoons coconut and 2 tbsp. pecans. Cut into 12
wedges and roll up starting from larger end. Place on ungreased cookie sheet and
sprinkle each roll up with sugar. Bake 20 minutes or until lightly browned in a
350 oven.
NOTE: You may use a little more than 1/2 cup of each-preserves-coconut
and
pecans.
ROLLED OATS CORN FLAKE COOKIES
1 c. brown sugar
1 c. white sugar
1 c. shortening
2 eggs, unbeaten
Vanilla
2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 c. rolled oats
2 c. coconut
2 c. corn flakes
Mix all together first 9 ingredients. Add remaining
ingredients. Bake 10 minutes at 350 degrees.
LACE COOKIES
1 c. quick-cook oats
1 c. sugar
2 T + 1 t. flour
1/4 t. salt
1 egg, slightly beaten
1/2 c. melted margarine
2 t. vanilla
Combine all ingredients. Drop by 1/2 teaspoonfuls 3
inches apart onto aluminum foil-lined cookie sheets. I only do 9 cookies at a
time because they spread. Bake in a preheated oven at 350* for 6 to 8 minutes or
until edges are brown. Cool completely before removing by carefully peeling
cookies off foil. Store in an airtight container or they will soften.
GRAHAM CRACKER COOKIES
1 box graham crackers
1/2 lb. butter
1/2 c. sugar
1 to 1-1/2 c. ground walnuts
Boil butter and sugar 4 minutes. Remove quickly. Put graham crackers on cookie
sheet first. Then butter and sugar then nuts. Bake at 350 degrees 8
to 10 minutes.
PEANUT BUTTER COOKIES
3 c. sifted flour
2 tsp. baking soda
1 c. shortening
2 eggs, beaten
1 tsp. vanilla
1 c. brown sugar
1/4 tsp. salt
1 c. sugar
1 c. peanut butter
Combine and sift flour, baking soda and salt. Cream shortening and sugars
together. Add eggs and mix until smooth. Add peanut butter. Stir well. Add
vanilla and blend thoroughly. Add dry ingredients and mix thoroughly. Batter
will be stiff. Form into tiny balls, place on greased baking sheet. Press with
back of fork to make a waffle design. Bake at 375 for 10-12 minutes.
Yield about 7-1/2 dozen.
SPECIAL K COOKIES
1/2 stick margarine
3/4 c. sugar
3/4 c. white Karo
1 c. peanut butter
4 c. Special K cereal
Boil first 3 ingredients for 1-1/2 to 2 minutes. Then add peanut butter and
cereal. Drop on wax paper by teaspoon.
ORIGINAL NESTLE'S TOLL HOUSE COOKIES
2-1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate morsels
1 c. chopped nuts
Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt;
set aside. In large bowl combine butter, sugar, brown sugar and vanilla extract;
beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle
Toll House semi-sweet chocolate morsels And nuts. Drop by level measuring
tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9-11
minutes. Makes about 5 dozen 2 1/4 inch cookies. Pan Cookie Variation: Prepare
dough as directed. Spread into greased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake
at 375 degrees for 20-25 minutes. Cool and cut into 35 (2 inch) squares.
Refrigerator Variation: Prepare dough as directed. Divide in half; wrap both
halves separately in waxed paper. Chill 1 hour or until firm. On waxed paper;
chill 30 minutes. Prepare oven to 375 degrees. Cut each log into 30 (1/2 inch)
slices. Place on ungreased cookie sheets. Bake 8-10 minutes. Makes 5 dozen 2 1/4
inch cookies. May be stored up to 1 week in refrigerator or frozen up to 8
weeks.
ROLLED SUGAR COOKIES
2 c. sugar
1 c. butter
1 tsp. vanilla
2 eggs
1 c. buttermilk
1 tsp. soda
2 tsp. baking powder
1 c. flour
1 tsp. salt
Put soda in milk, stir together baking powder, salt and 1 cup flour.
Combine sugar, butter and vanilla. Cream until white. Add eggs and cream well.
Add milk and 1 cup flour alternately. Add 4 cups of flour all at once, mix well.
Let set 3 to 5 minutes. Roll small amounts 1/4 inch thick and cut with cookie
cutter. Bake on ungreased cookie sheet at 350 degrees about 10 minutes. Do not
over bake. Can be sprinkled with colored sugar or iced. -
ICING
1 lb. powdered sugar
1 tsp. vanilla
1/2 stick margarine
Cream together. Add enough canned milk to make spreadable.
CHOCOLATE CHIP CREAM CHEESE
COOKIES
1/4 c. oleo
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Duncan Hines Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts
Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half
the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake
at 375 degrees for 10 to 12 minutes.
FRUIT COCKTAIL COOKIES
1-1/2 c. sugar
3 eggs
1 c. shortening
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 c. raisins
1 c. fruit cocktail, drained
1 c. chopped nuts
3 1/2 c. sifted flour
Cream together sugar and shortening. Add eggs and vanilla. Sift dry
ingredients together and add fruit cocktail last. Drop by teaspoons onto greased
cookie sheet. Bake at 350 degrees.
CREAM CHEESE & VANILLA WAFER
COOKIES
2 (8 oz.) pkgs. cream cheese
2 eggs
1/2 c. sugar
1 tsp. vanilla
Vanilla wafers
Cherry pie filling (or strawberry pie filling)
Mini foil bake cups
Whip cream cheese, eggs, sugar, vanilla at high speed until smooth. Place
vanilla wafers in bake cups, fill each cup about 3/4 filled with mixture. Bake
at 350 degrees for 15 minutes. Let cool, top with pie filling.
SNOWBALL COOKIES
Cream together:
1 c. soft butter
1/2 c. powdered sugar
1 tsp. vanilla
Add to above: 2 1/4 c. flour
1/8 tsp. salt
3/4 c. nuts, finely chopped
Chill dough. Roll in 1 inch balls. Place on ungreased cookie sheets. Bake at 400
degrees for 10 to 12 minutes or until set. Cookies do not spread. While warm,
roll in powdered sugar. Cool. Roll in powdered sugar again.
Makes 4 dozen cookies.
ROLLED BUTTER COOKIES
1 c. sugar
1 c. soft butter
1 egg, slightly beaten
3 tbsp. cream
1 tsp. vanilla
3 c. flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add egg and cream. Mix. Add dry ingredients. On a
floured surface, roll dough to 1/4 inch thickness. Cut out desired shapes. Bake
at 400 degrees for 5 to 8 minutes. Frost and decorate.
ROLLED OATMEAL COOKIES
1-1/2 c. flour
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3/4 c. soft shortening
1/2 c. granulated sugar
1 c. brown sugar, packed
2 eggs
3 c. Quaker Oats, quick or old-fashioned
Sift together first 4 ingredients. Add shortening, sugars and eggs. Beat until
smooth, about 2 minutes. Stir in oats. Chill dough. Roll to 1/4 inch thick on
board sprinkled with confectioners' sugar. Cut with large cookie cutter. Place
on greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Makes 3
dozen.
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