Here are several champagne cake recipes.
Linda, RecipeGoldmine

Easy Champagne Cake
1 box French Vanilla or white cake mix
2 envelopes Dream Whip
4 egg whites
1 whole egg
1/4 cup vegetable oil
1 1/4 cups champagne

Let champagne go flat before using. Beat all ingredients together in mixer for 3 minutes. Pour in greased and floured pans and bake according to cake mix directions, until it tests done. You can use pink champagne and a small amount of pink food color to make it a pink champagne cake.

Champagne Cake
1 Duncan Hines White Cake mix
(must be Duncan Hines as it works best) Champagne Red food coloring Raspberry or strawberry pur? or jam

Prepare cake mix as per instructions on box, substituting champagne for 3/4 of the liquid called for on the mix. Tint with red food coloring to soft pink. Bake in round cake pans according to mix instructions.

Fill with strawberry or raspberry pur? or jam between layers and frost with your favorite butter cream icing, adding up to 3 tablespoons champagne for part of the liquid called for. Tint the frosting pink, if desired.

Pink Champagne Cake
2-3/4 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1-1/2 cups granulated sugar
3/4 cup Champagne
6 egg whites

Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut

Fondant Frosting
1 pound confectioners' sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla extract Dash of salt Few drops almond extract
2 to 3 drops red food color (optional)
6 large marshmallows, quartered

Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.

Sift flour again with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and Champagne alternately, mixing until smooth. Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto wire racks to cool.

While cake is baking, melt butter, marshmallows and wine in top of double boiler over boiling water. Remove from heat and stir in coconut. Cool until thick enough to spread. Sift confectioners' sugar into top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Blend in vanilla extract, salt and almond extract. Stir in food color. Keep frosting warm while using so it will spread.

When cake layers are cool, spread top of 1 with Coconut Filling and stack second on top. Spread 2/3 cup Fondant Frosting thinly and smoothly over top and sides of cake, sealing any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth. Cover sides of cake with remaining frosting. Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake.

Makes 1 (2-layer, 9-inch) cake or 10 to 12 servings.

Dixie submitted the same recipe or similar recipe. 
Jay also submitted the same or a similar recipe.

This in response to LB who is looking for a Champagne Cake. I copied this recipe from the TOH bulletin board but haven't tried it yet.

Champagne Cake
1 box white cake mix
1 box instant pistachio pudding mix (small)
1 c club soda
4 eggs
1 large can crushed pineapple, drained
1/2 c chopped nuts

1 c chopped pecans
1 c coconut (6 oz. frozen)
3/4 stick margarine, melted
1 box powdered sugar
2 tablespoons vanilla

Combine cake mix, pudding mix, club soda, eggs and oil. Beat with mixer. Then stir in cherries, pineapple and nuts with spoon. Grease and flour pans. Makes 3 layers. Bake at 350 degrees for 20 minutes or until done. (For added color, use 1/2 jar green cherries).

Mix pecans, coconut, margarine, powdered sugar and vanilla and spread on
cake.
Marge in So CA

The same or a similar recipe was submitted by Bryon.
A similar recipe was sent in by CThomp

Hey Nancy,
I was just sorting through a file and found this dinner in a pumpkin recipe.

Dinner In A Pumpkin
Yield: 10 Servings
1 medium Pumpkin
1 lb Sausage, hot
1 lg Onion; chopped
1 Bell pepper, green; chopped
1/2 pk Chicken noodle soup mix
1/2 c Almonds, blanched
1/2 bn Celery; chopped
6 oz Chicken; boned
1 c Rice; uncooked
4 -1/2 c Water

Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp. Preheat the oven to 250 F. Brown the sausage, breaking into small pieces as it cooks. Drain grease and add onion, celery and green pepper. Cook a few minutes. Add soup mix to boiling water and cook a few minutes. Combine all ingredients and pour into the clean pumpkin shell. Replace pumpkin top and place pumpkin on a baking sheet. Bake one hour or until pumpkin is tender. Stir once halfway through. Remove pumpkin lid and serve, scooping out some of the cooked pumpkin into each bowl.
Source unknown
Suzy G

For the person who just bought these pans, when I purchased some bundt pans, I also purchased a cookbook for bundt pans called BUNDT CLASSICS published by Nordic Ware.  It has recipes for cakes & desserts, breads, and recipes for Spaghetti Florentine, Shepherd's Pie, etc. Their website is http://www.nordicware.com/.  Perhaps they have some recipes there.
Zelda from TX

I have the large round stone by Pampered Chef (don't remember size) and I put it on the bottom rack when baking cakes.  To me it helps to bake more evenly and I bake a lot of cakes.  I also use it for all my cookies instead of a baking sheet. Zelda from TX

Gail in LA asked a question about baking stones. I thought maybe some of your other readers might be interested in this idea that I got from Gail's Recipe Swap. We lined the bottom rack of our oven with unglazed terra cotta quarry tiles from Lowes. We used four tiles at $.52 each. If one of them breaks, they're easy and cheap to replace. We leave them in the oven all the time. They work great for pizza.

Cindy

PS. I really enjoy your newsletter and look forward to reading it every day.

I want to thank the two who responded to my request for pumpkin pie spice. I will try both recipes. They arrived just in time for my baking. Our Thanksgiving in Canada is October 11th.
Thanks again, Agatha

I am looking for a recipe for a creamy based type soup. They serve this soup at Dolly Parton's Dixie Stampede and also at Medieval Time Dinner show. Hope someone can help me out. My 7-year old will only eat this type of soup. Thanks everyone.
Lisa - Westminster, MD

I am looking for some traditional sweet potato recipes>
Yolanda

Here are some sites that I recommend for sweet potato recipes
Alicia's Kitchen Sweet Potato Recipes
AAA-Recipes
Abby's Sweet Potato Recipes

I would love to have the easy recipe for the Chocolate Souffl?that Sue in Wisconsin requested.
Thanks. BK

A question about the Pumpkin cookies recipe posted on September 27th.
No eggs???
Dee

I have 2 of the fancy cake pans that I have made cakes in and Ii wait for them to cool about 15 minutes and they come out good . I spray them with Pam.
friend of Emma

Nancy,
I just wanted to tell you how much I have enjoyed your newsletters. I am a new member to your group. I am from Atlanta and have enjoyed the variety of recipes each day that come across my computer. I can hardly wait to get home to read your newsletter. I love to cook but only make what other people testify to and have good comments about it. I like cookbooks but I think the best recipes are the ones by "word of mouth"...thank-you for giving me a renewed interest in trying new recipes. I can't wait until this week-end to try them!
Becky

Thank you so much for the applesauce cake recipe. It is my moms favorite cake.
CK

Does anyone know where I can buy or if I can make tarragon vinegar?
Sharon

In response to Nancy living in Warren County, Ohio.

I used to live in New Vienna and I worked at a small place in Leesburg called Momma's. Excellent homemade food. Is there anybody out there this sounds familiar to? If so, I sure would like the recipe for Ella's homemade yeast rolls....:)
WP

Hi: Just wanted to say that I love this newsletter. I look forward to it every day. I would never print out a whole recipe collection but I do love the daily recipes and intend to enlarge my collection. Thanks again.
Phyllis

Halloween Pumpkin Recipes

Applesauce Cake
4-1/4 Cups Flour (Plain - unsifted)
2 Cups sugar
4 tsp Soda
1-1/2 tsp Cinnamon
1-1/2 tsp Cloves
1 Cup Crisco
2-1/4 Cups Applesauce
2 Eggs
2 Cups Raisins
2 Cups Nuts (Pecans)

Mix all together. Bake in a tube cake pan in a pre-heated oven at 350* about 1 hr. or in 4 loaf pans (7-7/8 x 3-7/8 x 2-1/2) at 350* about 45 min.

Stick a small toothpick into the top of the cake after baking 1 hr. If
the toothpick comes out dry, the cake is done. If it is moist, bake about 5 min. more, and test again (I usually lower heat some, maybe to 340 , if dark pan, or place a pan of water in bottom for moisture,, just my way , don't have to)

AUTUMN HARVEST CARROT CAKE
Elizabeth Owen/NewsChannel 5 Consumer Specialist

Wednesday, October 25, 2000 - Recipe #2599

AUTUMN HARVEST CARROT CAKE
2 c all-purpose flour
2 t baking soda
2 t cinnamon
1/2 t salt
3 eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 t vanilla
1 8oz can crushed pineapple, drained
2 c grated carrots
3 1/2oz shredded coconut
1 c chopped walnuts

Buttermilk Glaze:
1 c sugar
1/2 t baking soda
1/2 c buttermilk
1/4lb butter or margarine
1 T corn syrup
1 t vanilla

Cream Cheese Frosting:
1/4lb butter or margarine, at room temperature
1 8oz pkg cream cheese, at room temperature
1 t vanilla
2 c confectioners' sugar
1 t orange juice
1 t grated orange rind

Preheat oven to 350?. Generously grease a 9x13-inch baking dish or two 9-inch cake pans; set aside. Sift together flour, baking soda, cinnamon and salt; set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared baking dish and bake 50-55 minutes or until wooden pick inserted in center comes out clean. For the glaze: In small saucepan, combine sugar, baking soda, buttermilk, butter or margarine and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. For frosting: Beat together butter or margarine and cream cheese until fluffy. Add vanilla, confectioners' sugar, orange juice and orange peel. Mix until smooth. Once cake is thoroughly cooled, spread on cake. Refrigerate until frosting is set. May be refrigerated several days. Yield: 20-24 servings.
Emma

Hi Nancy,
I am a new subscriber, and I do love what you do! I would like to know if anyone has a recipe for a chicken dish served at Cracker Barrel restaurants. I know it contains boneless, skinless chicken breasts; broccoli; other ingredients and crumbled Ritz crackers on top. A waitress was kind enough to share the recipe, and I thought I would be able to remember it. Unfortunately, I overestimated my powers or retention. It was delicious, and I'd love to be able to serve it to company. Please help, if you can. Keep up the great work!
Anne -- PA

Hi Nancy, Vida in Ohio is looking for an easy good recipe and I thought I would offer this version of Oysters Rockefeller.

Oysters Rockefeller
2 (16 ounces) boxes frozen spinach thawed and squeezed
(could use fresh )
20 oysters
2 cloves of garlic minced
3 tbsp chopped parsley
1 bunch green onions, finely chopped
3 tbsp of butter
4-5 tbsp of breadcrumbs
3-4 shakes of Tabasco sauce
salt and pepper
1 cup Parmesan
1-1/2 cups mayonnaise
10 strips bacon

Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy. Texture should be thick, if you overdo the mayonnaise add more Parmesan. Saut?the garlic and green onions for about 3 minutes and add to the mayonnaise mixture with the parsley. salt, pepper, Tabasco sauce and
bread crumbs.

Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster. Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot
Lou, Fl.

Nancy,
This is the BEST recipe newsletter, EVER! Thank you for all your hard work and dedication! Hope the knee is feeling better!

This is for the lady who was looking for a recipe for Oysters Rockefeller. I found it in a Better Homes and Gardens Cookbook that I have had since the early 90's.

1 -10 ounce package frozen chopped spinach
24 oysters in shells
2 tablespoons chopped onion
2 tablespoons snipped parsley
2 tablespoons butter or margrine, melted
1/2 teaspoon salt
Several drops bottled hot pepper sauce
1/4 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted
Rock salt

Oven 450 degrees. Cook spinach according to package directions. Drain well; press out excess water. Set aside. Thoroughly wash oysters in shells. Open each with an oyster knife or other blunt-tipped knife. With a knife remove oysters and dry. Discard flat top shells; thoroughly wash deep bottom shells. Place each oyster in a shell half. Stir together cooked spinach, chopped onion, snipped parsley, 2 tablespoon melted butter or margarine, salt, hot pepper sauce, and dash pepper. Top each oyster shell with 1 tablespoon of the spinach mixture.

In a small bowl toss together bread crumbs and the 1 tablespoon melted butter or margarine. Sprinkle about 1/2 teaspoon of the buttered crumbs over each spinach-topped oyster. Line a shallow baking pan with rock salt to about 1/2-inch depth. (Or, use crumpled aluminum foil to keep shells from tipping.) Arrange oysters atop salt or crumpled foil. Bake in a 450 degree oven about 10 minutes or till heated through. Makes 4 servings.

Hopes this helps you!
Robin; Orange, TX

Hi All:
Just wanted to say thank you for all the great chicken breast supreme recipes you all sent in.
Have tried a couple and really enjoyed them.
Altho' I really like the year round warm weather out here in sunny Ca., I must say that I do miss the crispness of fall back in Pa. even after 13 years! I'm in the mood for the soups and stews and casseroles that I used to make right about now. Just too hot tho'.
Have especially been thinking of a soup my Mom made and thought that someone else might like to try it, so here's the recipe.

Kidney Bean Stew
1 pound hamburger
1 onion chopped
2 large potatoes chopped
2 carrots chopped
2 cans kidney beans
large can of V-8 juice
1/2 c ketchup [or so]
garlic salt and pepper to taste
[I also add at least 1 kidney bean can of water, but I don't like it too soupy if you know what I mean]
Brown the hamburger and onion. Drain, and transfer to a Dutch oven along with the rest of the ingredients and cook for 1-1/2 hours. Usually I start it around noon and let it just simmer all afternoon, or until Harv comes in and smells it cooking. The 2 of us have been known to finish off the pot in one day, altho' the 2nd day it's even better.
Have a great day!
SueB in Ca.

Thank you for your wonderful newsletter. I am looking for a recipe for a chocolate cake that I believe is made with a cake mix and the icing has cool whip with ground up chocolate bars and maybe cream cheese. I think it is called Chocolate Cake Roll Cake or something like that.
Thank you, Dena

Does anyone have any low fat low sugar thick milk shakes??
thanks lindah in Texas
thanks Nancy for such a nice site

Comment
I like the syrups from Naturesflavors.  The have quality flavor with 0 carbs and 0 calories. The basic recipe to fix them is to use 1/2 cup of syrup, 1/2 cup of water, 5 or 6 ice cubes and blend together in a blender.  I like putting fresh fruit in the smoothie (shake) and sometimes include 2 tablespoons of milk or cream for texture.  You can also include a low calorie yogurt in the drink as well.  It does bring up the number of calories and carbs and you would have to look on the package of anything you add to know the exact calories and carbs.

Thanks, Chloe, for the easy icing recipe. In fact, I had already baked the cookies and had the sprinkles ready. All I was waiting for is the icing recipe. We tried it out after lunch today and Kimberly had fun icing the cookies herself and pouring different kind of sprinkles over them and piping out "eyes and mouth". We then put it aside to "set" while she took her afternoon nap, reluctantly, I might add. I am sure that when she wakes from her nap, it will be the first thing on her mind and she is bound to be thrilled to see so many batch of cookies all prettily iced out for her. Thanks again, Chloe and also, thanks Nancy for making it possible for us.
Mom2One

This is in response to CK's request for a carrot cake recipe. I am requested to make this at all family parties. You can prepare this recipe quickly with a food processor. Use the cream cheese frosting if you bake in a rectangular pan. The orange glaze is best if baked in a bundt pan.

Carrot Cake
4 medium-size carrots
1/2 cup walnuts or pecans
2 cup all-purpose flour, unsifted
1-1/2 teaspoons baking soda
2 teaspoons each baking powder and ground cinnamon
1 teaspoon salt
2 cups sugar
4 eggs
1-1/2 cups salad oil
1 can (8 oz) crushed pineapple, drained

Shred carrots finely in processor to equal 2 cups. Set aside. Process nuts until coarsely chopped; set aside. Process flour, soda, baking powder, cinnamon and salt for a couple of seconds to mix; transfer to a large mixing bowl. Process sugar and eggs until well mixed. Add oil and process to blend. Pour oil mixture over dry ingredients and mix with a spoon. Stir in shredded carrots, nuts and pineapple.
Pour batter into a greased and flour dusted 9x13-inch baking pan ir a 10-inch bundt pan. Bake at 350 for 45 minutes (55 minutes for bundt) or until a wooden pick inserted comes out clean. Cool before frosting. Makes 12 to 15 servings.

Cream Cheese Frosting
Fresh Orange Zest - about a 1x3-inch strip, cut into quarters
2 (3 oz) packages cream cheese
6 tablespoons butter or margarine
1 teaspoon vanilla
2 cups powdered sugar

In processor, finely chop zest, cream cheese and butter until well blended. Add vanilla and powdered sugar and process until well blended. Makes enough to frost a 9x13-inch cake.

Orange Glaze
Fresh Orange zest - about a 1x3-inch strip - cut into thin strips.
2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons orange juice.

Process all ingredients until zest is finely chopped and mixture is well blended. Drizzle over bundt cake.

I think that this recipe came from an old Sunset magazine, but I have been making it for so many years that I am not quite sure.
Raine in Massachusetts

Ok, I have been looking and looking for where you got your great tasting raisin bread for your breadmaker.  I can't find it.  I want to order some for when I have company this Christmas.  There is nothing that smells better in a house than fresh baking bread. 
Judy

Comment
I found a site on the internet that has the best raisin bread mix for the bread machine I have ever tasted.  It is not real sweet but has a great flavor. The PreparedPantry  has raisin bread and many other breads and other products as well.  Am looking forward to when company comes at Thanksgiving so I use their mix them cinnamon rolls I got from the PreparedPantry.  There are many package mixes out there but have found the quality of the product always outstanding with them.   I will leave a link in every newsletter back to this company so you can find it more easily. Several have written me and asked for the link.
Nancy

I am looking for a recipe request that may be of Danish or German called cloth pudding made with pancake batter and raisins and was made in a black kettle over the fire. i also dont know if this is the correct spelling but it is called...MURTBRUDEL ??

The thing is I am not sure if it is German or Danish and I can only spell the name of it as it sounds. The members of my family that had the recipe and could spell it properly and give me any info on it have passed away.

The only ingredients I can remember my mom using are pancake batter and raisins. Then everything was tied into a cloth and boiled. I remember them boiling it in a big cast iron kettle over an open fire on the farm.

Any help in this would be greatly appreciated.
thanks, kph

I have 2 questions
Have you ever heard using just the Jello Instant Banana Cream Pudding and leaving out the bananas ?

Using a sugar free substitute(Splenda) in place of the sugar ? The reason that I ask this is that 2 of my friends are Diabetics, the love eating Banana Bread. But have to watch their caloric and sugar intake.
Any suggestions would be a great help.
Sincerley, SR

Comments
Yes, the sugar free version of banana pudding tastes great without any bananas in them.  I do put the sugar free version of Cool Whip in the pudding to give it more texture and it doesn't add much calories or carbs to it.

There are many controversies on sugar free substitutes and because of that I recommend that you do your own research on the products available.  This newsletter does not post messages about health related issues and any controversy relating to them.
Nancy

Shelley in PA.
How long and what oven temperature do you bake the lazy pigs in a blanket.
Nanci in NY

Hi Nancy,
I was just wondering, if Emma has done any flavor experimenting with the basic pudding recipe? Like mashed bananas or maybe the imitation flavorings you can buy. Just wondering if that would work???

Thanks for all your time and effort Nancy,
Your Loyal Fan,
Nancycatxx in Denver CO

Shelley in PA, Thank you for this recipe. I am definitely going to try it. I have my mom's recipe for Pigs in the Blanket, & I always remember how long it took her to make them. It was a definite chore. One that has kept me from making them. But I do love them, so this sounds like a way to have my cake & eat it too.

Thank you Nancy for this wonderful newsletter.
Stay well, Nanci in the Hudson Valley, NY

How to roast chestnuts
Drop nuts into boiling water and bring back to boiling point for 4 min. Allow to cool briefly prior to cutting the X needed for baking. This is a much easier task because the outer shell softens slightly. Then, roast according to directions.
Joanne

From Suzie in St. Louis,
Thanks to everyone for the recipes, I will be trying them soon. Cool weather is upon us and that means lots of soup !

Hi Nancy,
I can't remember who posted the recipe for pumpkin mousse but I made it yesterday and it was delicious. Since I am on Weight Watchers (I have lost 74 pounds since January!) , I used skim milk, sugar free pudding and Cool Whip Free - according to my calculations, it is only about 1 WW point per cup. What a treat.
Karen in CA

Celery Seed Dressing
This is for Sue in Springsboro, Ohio
Use a blender.
3/4 cup 10x sugar
1/3 cup vinegar
1 tsp dry mustard
1 tsp salt
1-1/2 tsp grated onion
1 cup cooking oil ( your choice )
Use blender to emulsify
Add 1 & 1/2 tsp celery seed

Same amount of poppy seed can be substituted

!/2 a Vidalia onion grated into recipe will be a very good dressing,
also

Hope this suits Sue, and any one else who wants it.
Vida, from Monroeville, Ohio

I am originally from Ohio and have this recipe that came from Castalia, Ohio.
I am sure she will like it as much as we do. It was from a local restaurant and my husband cut it done to family size.

Celery Seed Dressing
1/2 cup sugar
1 tsp dry mustard
1 tsp salt
1 cup of salad oil
1 tbs celery seed
1/4 grated onion
Put all ingredients in proccessor or blender and mix well. Let stand a
few hours for flavors to blend.
Luanne--Fl.

Thrifty Family Recipes:

Apples and Cabbage Salad
2 medium apples, cut up
1 tablespoon lemon juice
1/2 small head cabbage, finely cut up
1/4 cup raisins
About 1/4 cup mayonnaise
1/4 teaspoon salt.

Mix apples and lemon juice in a large bowl. Add rest of ingredients. Mix lightly

Cole Slaw
1/2 small head cabbage, shred or chop
Sprinkle of salt
About 14 cup mayonnaise
1or 2 teaspoons of sugar , if desired
1or teaspoons of vinegar, if desired

Mix all ingredients. Add sugar and vinegar in equal amounts if used.
Makes 4 servings, about 2 cups.


Creamed Chipped Beef
3 tablespoons margarine
3 tablespoons flour
2 cups reconstituted nonfat dry milk
3-ounce package dried beef, cut up
1 hard cooked egg, cut up

Melt margarine . Remove from heat. Stir in flour. Gradually stir in in milk. Add beef, Cook and stir until thickened. Add egg. Do not stir.
Makes 4 servings---2-1/2 cups


Fried Apple Rings
2 small apples
2 tablespoons margarine
2 tablespoons sugar
1 tablespoon lemon juice, if desired.

Core apples and cut each in 4 circles. Melt fat in fry pan. Add sugar and lemon juice. Add apples slices and cook slowly about 10-15 minutes until tender. Turn as needed to brown.
4 servings.

Nancy, what a great newsletter today. You have the best site on the internet. I have looked at others and they do not compare to this one period. Next Jakki wants to know what size the serving are for the Weight Watchers Brownie that are made with a devils food cake mix. In the 9" x 13" pan you get 12 serving for the 3 points. Also another recipe that is super easy good for someone on Weight Watchers is made with Pillsbury Angel Food Cake Mix and the box says 1 Step on it and it is the only one that can be used for this recipe.

1 Pillsbury 1 step Angel Food Cake Mix
1 28 oz. can crushed pineapple do not drain

Put the angel food cake mix in a large bowl and add the pineapple including the juice. Mix well and put in a 9" x 13" pan spread with Pam. Bake at 350 degrees for 35 to 40 minutes. Mine always cooked 20 to 25 minutes and was always done. Again you get 12 serving from the pan and some people it is 2 points and others say 3 points.

You moved from Ohio when you were in school. I am originally from Columbus, Ohio. Moved away after I got married which was almost 38 years ago. At that time my husband had a job that we could move every year but that didn't happen that much. We have lived in Indianapolis and area for 34 years. Next month we will start our 35 years here in the Indianapolis area. Indianapolis stops and another town starts. I am sure other states are that way also. Sorry I just carried away about where we have lived. Nancy have a great day.
Susie Indy

Hi Nancy I am looking for recipes for pear and pumpkin butter? can you help
Thank you, Sharon

There is a pumpkin butter recipe in October 3rd newsletter

My family is doing cookie baskets for about 20 different families and are looking for unusual or different cookies to make. I have found some on several sites but would love to find favorites of others that I could use also. If possible some kinds that can be frozen for a month so I do not have to make them all at once.
Thanking you all in advance,
Sandra from Oregon