Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
Natures Flavors
(Great Sugar Free Syrup Flavors)
Did you Know?
The bold black text are links (to recipes or other pages.)
Hi does anyone make soft spreadable cream cheese with plain
cream cheese? How would you do it ?
Pauline in Pa
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Cookie Mixes from Prepared Pantry
Christmas Gift Ideas for the Baker
Thank you Rodney E, Chatsworth, Il. for clarifying the Jan
P's fudge. I do appreciate so much. Merry Christmas and
wishing you a happy healthy New Year, with happy/fun
cooking..
Fae N. C.
Hi Nancy and Everyone,
First a wish for you all to have a Blessed and Merry
Christmas!
Kittilin, Oregon
for Sharon T.
Total Heaven Chocolate Almond Cake
Recipe from "Chocolate" by Nick Malgieri
source Laura's Sweet Spot
Click Here for Recipe
To Athena in DE, I also put radish's, blanched cauliflower
in the salad with the onion and cucumbers with a dash of
Italian seasoning. Thank you Sandy in Iowa, for the recipe
you sent me for the dressing for it. I thought I was doomed!
But as always NancyLanders will save the day.
lol. Jana
Nana's Potato Soup
9 russet potatoes, about the size of your palm, peeled and
diced into about 1/2 inch dices.
5 whole carrots, cut up into 1/4 inch slices
1 onion (optional), peeled and diced finely
1 can (12 ounce) evaporated milk (trust me, you will not
taste it)
1 can any brand soup, I use either cream of mushroom, New
England clam chowder, or cream of mushroom with chicken
1 stick butter or margarine
Salt and pepper to taste
Boil the veggies until tender, with them diced small it does
not take long.
Drain the water from the veggies.
In the pan you boiled the potatoes in, put the can of
evaporated milk, the can of whichever soup you desire, and
the stick of butter and stir until butter/margarine is
melted.
Fold the veggies back into the soup/milk/butter mixture and
stir until heated through on medium-low heat.
My husband likes me to gently mash some of it so that it is
actually thickens up more.
I add half and half or milk to thin it up if it gets too
thick and I also add half and half or milk the next day if I
reheat it for leftovers and it is too thick.
I serve it with crusty bread and it is very good. Enjoy!!
Merry Christmas to all and a very happy New Year. Pray for
our country!!
JuneAnn
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Good afternoon, again I have a request. My sister in law
needs a good try and true cookie decorating icing. Please
help.
Mary, Green Brook, NJ
For Janet. The can only comes in one size 14 oz. It is
Eagle
Brand Sweetened Condensed Milk. (make sure you don’t pick up
carnation condensed milk as this comes in two or three sizes
which is not sweetened). I see Spartan is now putting out a
sweetened condensed milk also in a small can.
For Becky: I can cut 36 pieces using 6 rows by 6 rows. Mine
are never the same each time because everyone helps
themselves.
Sally W
For those who are not weary of all the fudge and candy
recipes, here is one more easy to make fudge. it is very
popular with those who think traditional chocolate fudge is
too sweet and for those who don't like anything with peanut
butter in it. The fact that it is a no cook recipe also
makes it very popular.
Robbie In
Chocolate Chip Cookie Dough Fudge
For Cookie Dough:
1/3 cup (5 1/3 tablespoons) butter, softened to room
temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons half-and-half, cream or milk
1/2 cup all-purpose flour
1/2 cup mini semi-sweet chocolate chips
For Fudge:
1/3 cup light brown sugar
1/3 cup (5 1/3 tablespoons) butter
pinch of salt
1/3 cup half-and-half, milk or cream
4-5 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips (for topping the
fudge)
Line an 8×8-inch or 9X9-inch square baking pan with aluminum
foil and set aside.
For the cookie dough, in a medium bowl (or in the bowl of a
stand mixer) combine the butter and sugars and beat with a
handheld mixer (or again, use a stand mixer) on medium speed
until light and fluffy. Mix in the vanilla, salt, and
half-and-half. Add the flour and mix until just combined. Do
not over mix. Fold in 1/2 cup of the chocolate chips. Set
aside.
For the fudge base, combine the brown sugar, butter, salt,
and half-and-half in a medium saucepan. Stir over medium-low
heat until the butter is melted and the brown sugar is
dissolved. The mixture should be smooth and combined. Remove
from the heat and stir in the vanilla. Gradually stir in the
powdered sugar, 1 cup at a time, until the mixture is smooth
and thick (I used close to the 5 cup amount). The mixture
should be very thick. Let this mixture cool completely
before proceeding!
Add the cookie dough to the fudge base and stir to combine.
Spread the fudge into the prepared baking pan and press into
an even layer. Sprinkle the remaining 1/4 chocolate chips on
top of the fudge and lightly press them into the batter.
Chill until set, about 3-4 hours, before cutting into
pieces. The fudge can be made-ahead and stored, covered, in
the refrigerator for up to a week.
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Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
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I believe the recipe that Laura requested for Butterfinger candy
using candy corn is the recipe that appeared in the 12/12/12
newsletter for Butterfinger Fudge 2 Ingredients that was submitted
by Suzz TX.
Robbie IN
Sharon T, I found what I believe is the recipe you are looking for.
Rather than type the recipe for you and perhaps accidentally getting
something wrong, I decided to just send you the link. Cake looks
yummy!!!
Heavenly Chocolate Almond Cake
~Dar in IA~
Thought maybe somebody has a trick to removing soap scum from shower
doors. We've tried a lot of things and nothing seems to really work
well. Any ideas would be appreciated.
Also thanks to Nancy for all of the recipes and ideas on this site.
Merry Christmas and a wonderful new year to Nancy and all of the
"Nancy" family.
Marilyn in Ohio
Two free booklets from Reynolds Kitchens
Delicious Family Meals for Less
Signature Family Recipes from Reynolds Kitchens
Free
Jiffy Recipe Book (sent by regular mail)
I found this recipe on Pinterest. I have made it several times for a
potluck, appetizer party and on Thanksgiving. It is so pretty and
popular.
Margo/Boston
Antipasta on a Stick
Thick slice of provolone and Genoa salami cut into cubes*
grape tomatoes
Italian salad dressing
wooden skewers (about 4 inches long)
slide alternately onto skewers place
in container sprinkle with salad dressing
arrange on bed of greens on a platter
*Variations: ham and pineapple chunks or Feta and olives and grape
tomatoes.
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Print this Recipe
Slow Cooker Creamed Spinach
Serving Size : 4
1 cup milk -- use 2 percent or lower to prevent curdling
1/2 cup cream cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons butter
1/2 teaspoon ground nutmeg (you can substitute cinnamon)
12 ounces baby spinach leaves -- (2 bags)
Use a 4-quart slow cooker.
Put the milk, cream cheese, shredded cheese, butter, and nutmeg into
the slow cooker. Cover and cook on low 3 to 4 hours, stiring a few
times to keep the cheeses from clumping.
When everything is hot and melted, add baby spinach. You'll need to
push it down to make it fit. Cover again and cook on high for 30
minutes. Stir. The spinach will wilt and incorporate into the sauce.
Serves 4
Artemis in NYC
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this Recipe
Dear Nancy,
Thank you for all your superhuman efforts to put together this
incredible newsletter It truly requires dedication to send it out on
such a regular basis. I miss it on your "day off".
I would like to thank all the wonderful cooks who have so generously
provided us with their recipes throughout the year. I know my
collection of recipes has been greatly enriched.
I should like to wish everybody a happy holiday season, a very Merry
Christmas, and a New Year filled with good health, happiness, and
many more recipes.
Artemis in NYC
Super French Onion Soup
2 large white onions, peeled and sliced thin and then cut the slices
in half
2 cans broth - any combination of beef, vegetable or chicken or
homemade broth
1/2 stick butter
2 TBS. Worcestershire sauce
4 - 6 grinds black pepper
1-2 TBS. grated cheese
1/4 C. shredded carrot
8 slices French bread, toasted until golden
1/2 C. mozzarella or any other meltable cheese
1 leftover cooked medium white potato, diced (You can cook one
potato in the microwave, if necessary)
Slice onions and sauté in pan with the butter about 10 minutes
turning often (butter and oil together will not burn).
Add carrots and pepper. Sauté another 5 minutes.
Add broth and Worcestershire sauce. Add potato.
Simmer until onions are tender (about 1 hour).
Note: if using a slow cooker, add all ingredients except cheeses and
toast. Cook about 4 hours on high and then continue with the rest of
the recipe.
Add grated cheese. Ladle warm soup in crock and place toasted
Italian bread on top.
Sprinkle with shredded cheese and put under broiler until golden.
Artemis in NYC
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this Recipe
Thank you Nancy for all your hard work - we all enjoy ,not only the
great recipe exchange, but the good fellowship which is paramount.
All good wishes to you and yours for this coming Festive Season.
Laurel from Sydney.. NSW Australia
Jana, asked for a Pickled Cucumber, and Onion salad. I searched with
AOL, and found a bunch of recipes, even a video.
Hopefully one of these is what she is looking for.
pickled cucumber and onion salad.
bill, Alb.
Buttermilk Corn Bread
8 Servings
2 Eggs
1/4 cup Sugar
1 cup Flour, Sifted
2 tsp Baking Powder
1/4 tsp Baking Soda
3/4 tsp Salt
1 cup Buttermilk
1/4 cup Butter, Melted
Preheat oven to 400°. Grease an 8 or 9" square pan. Beat eggs in a
large bowl. Add sugar & mix well. Sift together flour, cornmeal,
powder, soda & salt. Add dry ingredients alternately with buttermilk
to egg & sugar mixture. Stir in melted butter & pour into prepared
baking dish. Bake about 25 minutes.
I use the buttermilk powder from the Prepared Pantry
cooks.com
Denise in the Villages, FL
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Print this Recipe
Thanks to all the many ladies who responded in the Monday, 12-18
newsletter to my dilemma. I froze most of it and ate some then
remembered that once I put chili in some basic Mac & Cheese and it
came out pretty good. I'm making notes for future reference. One
problem was I used Rotel instead of Stewed Tomato's. Know better
now. Think I'll make another mild batch, freeze it then mix the two
when ready to eat them.
Thanks again. Anita in Camarillo
In the 12/18 newsletter Sharon TN was searching for a recipe
that she lost, which she thought was titled Chocolate Heaven
Almond Cake. Her description of the cake immediately made me
think of Julia Child's Chocolate Almond Cake recipe, which
many feel was one of her top five recipes. If this is not
the recipe and other readers don't submit the lost recipe,
let us know more about the lost recipe. Was it a layer cake,
a bundt cake, a sheet cake or made in a spring form pan? I
always make this one in a spring form pan.
Robbie IN
Julia Child's Chocolate Almond Cake
For the Cake:
4 ounces or squares semisweet chocolate melted with 2 Tb rum
or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup pulverized almonds
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a
sifter
For the Icing:
2 ounces (2 squares) semisweet baking chocolate
2 Tb rum or coffee
5 to 6 Tb unsalted butter
For the Cake:
Preheat oven to 350°F (175°C).
Butter and flour the cake pan. Set the chocolate and rum or
coffee in a small pan, cover, and place (off heat) in a
larger pan of almost simmering water; let melt while you
proceed with the recipe. Measure out the rest of the
ingredients. Cream the butter and sugar together for several
minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft
peaks are formed; sprinkle on the sugar and beat until stiff
peaks are formed.
With a rubber spatula, blend the melted chocolate into the
butter and sugar mixture, then stir in almonds, and almond
extract. Immediately stir one fourth of the beaten egg
whites to lighten the batter. Delicately fold in a third of
the remaining whites and when partially blended, sift on one
third of the flour and continue folding. Alternate rapidly
with more egg whites and more flour until all egg whites and
flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to
its rim with a rubber spatula. Bake in middle level of
preheated oven for about 25 minutes. Cake is done when it
has puffed, and 2-1/2 to 3 inches around the circumference
are set so that a needle plunged into that area comes out
clean; the center should move slightly if the pan is shaken,
and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run knife
around the edge of the pan, and reverse cake on the rack.
Allow it to cool for an hour or two; it must be thoroughly
cold if it is to be iced.
For the Icing:
Place the chocolate and rum or coffee in the small pan,
cover, and set in the larger pan of almost simmering water.
Remove pans from heat and let chocolate melt for 5 minutes
or so, until perfectly smooth. Lift chocolate pan out of the
hot water, and beat in the butter a tablespoon at a time.
Then beat over the ice and water until chocolate mixture has
cooled to spreading consistency. At once spread it over your
cake with spatula or knife, and press a design of almonds
over the icing.
Yield: For an 8-inch cake serving 6 to 8 people
Julia Child Mastering The Art of French Cooking
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Cinnamon Candy
1 c. sugar
6 tbsp. Karo syrup
1/2 c. water
Mix and boil to a hard crack.
1/2 tsp. flavor (cinnamon)
1/2 tsp. color
Pour on buttered plate. Snip with scissors into small pieces and
roll in sugar.
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Buttered Rum Fudge Candy
Line 8 inch baking dish with foil and spray with non-stick spray. In
sauce pan melt 1 (11 ounce) pkg. butterscotch chips and stir in one
can store-bought vanilla frosting, 1/4 tsp nutmeg and 1/2 tsp rum
extract. Mix well and spread in foil lined pan. Refrigerate until
firm and cut into pieces. Really easy, no candy thermometer needed,
no marshmallows to melt.
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Broken Glass Candy
1-1/3 c. sugar
2 c. light corn syrup
1/4 tsp. red food coloring
10 drops oil of cinnamon
Combine sugar, syrup and food coloring in heavy pan and cook on low
heat until dissolves. Bring to hard crack stage (300 degrees).
Remove from heat and add flavoring. Pour into well greased sheet
cake pan. Let cool. Break with spoon.
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this Recipe
Potato Soup Gift
Mix
1 3/4 c. instant mashed potatoes
1 1/2 c. dry milk
2 tbsp. instant chicken bouillon
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1 1/2 tsp. seasoning salt
Use a 1 quart, wide-mouth canning jar. Combine all the ingredients
together and then
pour into the jar. Pack firmly. Seal and decorate jar, and attach
the recipe tag.
Potato Soup
You will need:
1 c. boiling water
1/2 c. soup mix
Pour the soup mix into a bowl. Add the boiling water, and stir.
Serve with bread or crackers if desired.
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Some long recipes were not posted in today's online recipes.
Nancy Rogers
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