Good morning Nancy. For AugustaPat, who sent in the recipe for Tiny Dessert Appetizers. The flour amount to make these was not in the recipe. Can you please let us know the amount of flour to add to the cream cheese and butter mixture? Thanks.
Sara in FL

Re: Mini Pie Crusts
The recipe says to not use margarine, then next paragraph says butter or margarine. also, says to add flour. There is no amount listed.
Sounds like a great recipe. Please redo.
Thank you Jeannie, (in Ohio)

Jan. 12 the Tiny Dessert Appetizers sound so good, but the recipe says stir in flour just until blended, there is no mention of flour in the recipe. How much flour is used? Thank you for the information. Thanks Nancy and furbabies for all you do.
Sher in Pa

Good Morning Nancy and all Landers,
Well, in Wisconsin this morning you would get blown away - we have 35 mph winds and it's cold. I would like to personally thank Judy in Alaska for all her yummy recipes - I have tried them all and they all turn out great.

And a big thank you to all our other Lander cooks/bakers for their generosity in sharing treasured recipes. I always seem to find at least one or two recipes in every newsletter that I just have to try lol. Even at my age (68) I still read about tips for cooking or baking that I never heard of but make cooking or baking oh so much easier. Could someone tell me how to get 3 ozs of cream cheese out of an 8 oz block? I tried to just cut it in half but that extra ounce really makes a difference in a recipe. Thanks in advance for any suggestions.
Dianne in Wisconsin

Nancy, I received a tip a few weeks ago that has proven to be great. When using onions, cut the root off with as little waste as possible. Save the remainder of what you would throw away. Wash and put in about 2 cups (or more) of water. Boil a few minutes and let set and strain. It makes a delicious onion liquid to use in soups or whatever you like. I was hesitant to do this, but now I never throw any part of the onion away. If I am not going to use it for a few days, I put it in a jar and refrigerate it. I have used it in many different ways. Also, I was told you can do other vegetables this way. I have done celery and it was, also, good.
Shirley in MS

Double Layer Pie
10 Servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Instant Pudding, any flavor

BEAT cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.

POUR 2 cups milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.

REFRIGERATE 4 hours or until set. Store leftovers in refrigerator.

HEALTHY LIVING
Save 40 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese; fat-free milk; COOL WHIP LITE Whipped Topping; and a ready-to-use reduced-fat graham cracker crumb crust.

VARIATION
Prepare as directed, using one of the following flavor options: Double-Layer Chocolate Pie: Use OREO Pie Crust and Chocolate Pudding. Double-Layer Key Lime Pie: Use Vanilla Pudding and add 2 tsp. lime juice with the cream cheese and 2 tsp. grated lime peel with the pudding mix. Double-Layer Pumpkin Pie: Use Vanilla Pudding and reduce milk to 1 cup. Add 1 can (16 oz.) pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves with the pudding mix.
Bill Dotson in a chilly Aberdeen Ohio.
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Banana Bread Recipes
Here are 2 more Banana Bread recipes for Trish that use oil instead of shortening, butter or margarine.
Robbie IN

Banana Pineapple Nut Quick Bread

2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
3 large eggs
1/4 teaspoon salt
2 cups sugar
1 cup vegetable oil
2 cups ripe bananas
1 teaspoon banana flavor (optional)
2 teaspoons vanilla
1 8-ounce can crushed pineapple, drained - 1 cup
1 cup chopped walnuts

Preheat the oven to 350 degrees.

Combine the flour, baking powder, and cinnamon in medium bowl. Set aside.

Beat eggs, salt, and sugar together in another bowl. Add the oil, bananas, banana flavor, vanilla, and pineapple and mix well. Add the walnuts.

Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into two well-greased medium (8 1/2 X 4 1/2-inch) bread pans.

Bake for 45 to 50 minutes or until the bread tests done. Cool for five minutes before removing the bread from the pans. Cool completely on racks and then wrap and store the loaves in the refrigerator.
Dennis The Prepared Pantry


Low Fat Banana Bread

1 cup whole wheat flour
1 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup firmly-packed light brown sugar
1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup low-fat buttermilk
1 tsp vanilla extract
3 medium-sized ripe bananas, mashed

Preheat oven to 350 degrees. Coat an 8 1/2 inch x 4 1/2 inch loaf pan with nonstick cooking spray.

Whisk flour, baking soda and salt together in a large bowl. Stir in brown sugar.

In a medium bowl, combine oil, egg, buttermilk and vanilla extract.

Add these ingredients to the dry ingredients. Stir in mashed bananas.

Pour batter into the loaf pan and bake in the oven for 50-60 minutes, until a toothpick placed in the center comes out clean.
Yield 12 slices
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Noodle Bake

2 Ounces Cheddar Cheese, cubed
1/4 Cup Milk
1/2 Cup Green beans, canned, drained
1/2 Cup Noodles, cooked
Salt
Pepper
Paprika

Melt Cheese in milk in small saucepan over low heat; blend until smooth. Combine with beans, noodles, salt, and pepper. Place in individual casserole; sprinkle with paprika. Bake in moderate oven (350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.
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Banana Split Pie

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
Barbara (2004)
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