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April 2017 Recipes

April 20, 2017  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   


Everyday Recipes from Our Recipe Family.


Today's Recipes -  Oma's Apricot Squares Recipe | Oma's Apricot Bread Recipe | Baked Cheese Grits Recipe | Baked French Toast Casserole | Blueberry Stuffed French Toast Recipe | Blueberry Syrup Recipe | Pineapple Baked Beans Recipe | Deviled Eggs Recipes (4 Recipes) | Peach Pancakes Recipe | Pumpkin Pancakes Recipe |

 

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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers   



Everyday Recipes from Our Recipe Family. Everyday recipes made from ingredients found in most pantries.











Oma's Apricot Squares Recipe

Ingredients
3/4 cup sugar
3/4 cup butter
1 egg
2 cup flour
1/4 teaspoon salt
chopped nuts
1(12 oz jar) apricot preserves

Directions
Cream sugar and shortening until light and fluffy. Beat in egg. Add flour and salt; save 1/4 of mixture. Form into a ball and set aside. Press remaining dough into a greased 10x15 inch pan. Spread preserves over dough; add nuts. Using a grater, grate remaining dough over preserves, or crumble by hand and sprinkle on. Bake in preheated 350 degrees oven for 20 to 25 minutes. Cut into squares while still warm.
Oma in New Orleans
Click Here to Print this Recipe


Oma's Apricot Bread Recipe

Ingredients
6 oz pkg. dried apricots
1 cup sugar
2 tablespoons butter
1 egg
1/2 cup pecans, chopped
1/2 cup orange juice
2 cup flour
2 teaspoon. baking powder
1/4 teaspoon soda
1 teaspoon salt

Directions
With kitchen scissors, cut up apricots into small pieces. Put in warm water to cover and soak for 30 minutes. Mix together thoroughly the sugar, butter and egg. Stir in orange juice. Sift the flour and then sift again with the baking powder, soda and salt. Stir into the first mixture. Drain the apricots and blend in with the pecans. Line bottom of greased and floured loaf pan with waxed paper. Pour in batter and let stand for 20 minutes. Bake at 350 degrees for 55-65 minutes. Test with a toothpick. Remove from pan onto wire rack and remove paper immediately.
Oma in New Orleans
Click Here to Print this Recipe


Baked Cheese Grits Recipe

Ingredients
5 cup water
1 teaspoon salt
1 cup regular "old fashioned" grits
2-1/2 cup (1/2-lb.) grated sharp cheddar cheese
1 stick butter, softened
3 eggs, beaten
4 teaspoons seasoned salt
dash of cayenne

Ingredients
Bring water and salt to a boil, stir in grits. On low heat, cook 25 to 30 minutes covered, stirring occasionally. Let cool 10 minutes. Stir in cheese, butter, beaten eggs, seasoned salt and a dash of cayenne. Pour into a buttered 2-quart casserole. Bake 1 hour at 350 degrees or until puffed and browed. Serves 8. If doubled, this recipe fills a 9 x 13 x 2-inch flat pan.
Oma in New Orleans
Click Here to Print this Recipe


Baked French Toast Casserole

Ingredients
1 loaf French Bread
8 lg. eggs
2 c. half and half
1 c. whole milk
2 T. granulated sugar
1 tsp. vanilla extract
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Praline Topping:
1 c. butter (room temperature)
1 c. packed light brown sugar
1 c. chopped pecans
2 T. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Directions
Slice the French bread into twenty (20) 1 inch slices. Arrange the slices in a generously buttered 9x13 baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, cinnamon, nutmeg and a pinch of salt. Beat with a whisk until blended, but not too bubbly. Pour over bread slices, making sure all are covered evenly with the milk/egg, spooning some in between the slices. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Combine the Praline Topping ingredients in a medium bowl and spread it evenly over the bread. Bake for 40 minutes, until puffed and lightly brown. Serve with Maple syrup.
Sue
Click Here to Print this Recipe    



The past few days I came down with what I thought was a cold. When I went to the doctor he said it was allergies. My eyes are almost swollen shut and I generally don't feel well. After getting a shot and several prescriptions things are better today.

Yesterday I didn't do much of anything. I slept most of the day. Ditto and Little One had a busy day. They spent the day bringing all their toys and putting them on the bed with me. When they got done there was little room left them. It was their way to tell me they loved me. It isso much to have two loving cats around me each day.
Nancy

There will be no newsletter posted next week (April 24-29th.) I am taking some time off to visit with my relatives and friends visiting from AZ and Oregon.
Nancy


Blueberry Stuffed French Toast Recipe

Ingredients
12 slices homemade-type white bread (such as French, Italian or Challah)
2 (8-oz.) pkgs. cream cheese, cold
1 c. fresh blueberries (or more)
12 lg. eggs
1/3 c. pure maple syrup
2 c. milk

For Syrup
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter

Directions
Cube bread and cream cheese into 1" cubes. Grease a 9 x 13 inch baking dish. Layer half the bread cubes, cream cheese, 1c. berries then remaining bread. Whisk or beat together eggs, syrup and milk. Pour over layers and refrigerate overnight. Preheat oven to 350 degrees. Let dish set out for 30 minutes before baking. Bake for 1 hour (30 minutes covered and 30 minutes uncovered). Syrup: Combine sugar, cornstarch and water in saucepan. Cook over moderate heat, stirring, until thickens. Stir in 1 c. blueberries and simmer, stirring occasionally, for 10 minutes. Add butter. Serve casserole with this sauce or maple syrup.
Sue
Click Here to Print this Recipe



A Bakerís Basic Kitchen Library eBook Collection (free from the Prepared Pantry)



My Favorite Links
Treasures From Texas - Vintage Items
Diggin' History Blog
RecipeGoldMine Recipe Site
Prepared Pantry
NaturesFlavours  
Celebritychefconnection
 



Blueberry Syrup Recipe

Ingredients
3 c. blueberries
2/3 c. granulated sugar
1/2 c. light corn syrup
1/4 c. water
2 sm. slices fresh ginger, peeled & smashed
2 T. lemon juice

Directions
In a heavy saucepan, mix berries, sugar, corn syrup, water and ginger. Bring to a simmer, stirring until sugar dissolves. Simmer, uncovered, for 5 minutes. Reduce heat to low; simmer, stirring occasionally, until blueberries have broken down, 25 to 30 minutes. Strain mixture through a fine-mesh sieve into a bowl. Stir in lemon juice. Serve warm or chilled. The syrup will keep, covered, in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Sue
Click Here to Print this Recipe


Pineapple Baked Beans Recipe

Ingriedients
1 (16 oz.) can baked beans
2 slices canned pineapple, cut into pieces
1 T. pineapple syrup
2 T. light brown sugar
Dash of ground cloves

Directions
Combine all ingredients in 1 quart casserole. Bake in 375 degrees oven for 30 minutes or until hot.
Lisa TX
Click Here to Print this Recipe


Deviled Eggs Recipes (4 Recipes)

Deviled Eggs #1 Recipe

Ingredients
6 hard boiled eggs
1/3 c. sour cream
1/3 c. shredded cheese
3 T. minced green onions with tops

Directions
Cut eggs in half lengthwise; remove yolks and set whites aside. Mash yolks with fork; stir in sour cream, cheese and onion. Refill whites, using 1 heaping tsp. of yolk mixture for each egg half. If desired, garnish with additional onions. Chill to blend flavors.
Mary J


Deviled Eggs #2 Recipe

Ingredients
10 hard boiled eggs, peeled
1/2 c. mayonnaise
2 T. Hidden Valley Original Ranch Salad Dressing
1 tsp. ground mustard
Salt and pepper to taste
Minced fresh parsley
Paprika

Directions
Slice eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks with fork. Add mayonnaise, salad dressing, and mustard; mix well. Season with salt and pepper. Evenly fill the whites. Garnish with parsley and paprika. Yields 20 servings.
Mary J


Deviled Eggs #3 Recipe

Ingredients
12 eggs, hard boiled, cut into halves, lengthwise
3 T. mayonnaise
2 T. fresh lemon juice
1/4 tsp. salt
1/8 tsp. white pepper
2 drops Tabsco sauce
2 cans minced crab meat
Sprigs of parsley for garnish

Directions
Remove the yolks from the whites of the hard boiled eggs and place into a medium size mixing bowl. Using the back of a fork, mash the yolks, then add mayonnaise, lemon juice, salt, pepper, and drops of Tabasco sauce. Mix well, stir in crab meat gently. Spoon equal amounts of egg yolk mixture into each egg white half. Garnish each egg half with small sprig of parsley. Chill eggs at least 2 hours before serving.
Mary J


Deviled Eggs #4 Recipe

Ingredients
8 hard-cooked eggs
1 (8 oz.) container soft Philadelphia cream cheese
2 T. sweet pickle relish
1/2 tsp. dry mustard
1/4 tsp. salt
dash of pepper

Directions
Cut eggs in half. Remove yolks; mash. Add remaining ingredients, mixing until well blended. Refill whites.
Mary J
Click Here to Print all four of these deviled egg recipes


Peach Pancakes Recipe

Ingredients
2 eggs, beaten
1 c. whole wheat flour
1 c. all purpose flour
2 c. milk
2 T. sugar
4 T. oil
6 tsp. baking powder
1 tsp. salt
fresh or frozen peaches

Directions
Stir together all ingredients except peaches. Put sugar in before the oil. Stir until smooth. For better texture let batter sit overnight. Thinly slice peaches. Place four slices of peach on each pancake while it is on the griddle. Turn when it starts to bubble. You may use all whole wheat or all white flour.
Sharon
Click Here to Print this Recipe


Pumpkin Pancakes Recipe

Ingredients
1 c. flour
2 T. brown sugar
2 T. baking powder
2 tsp. pumpkin pie spice
2 eggs, separated
1 c. milk
4 tsp. margarine, melted
1/3 c. pumpkin
1 tsp. vanilla

Directions
Sift together flour, sugar, baking powder and pumpkin pie spice into large bowl: set aside. Separate eggs and stiffly beat egg whites. In another bowl, combine milk, margarine, slightly beaten egg yolks, pumpkin and vanilla. Add to sifted fry ingredients. Stir, by hand, to combine and moisten ingredients. Fold egg whites into mixture - don't try to incorporate completely. Heat griddle to 380 degrees. Grease griddle and turn pancakes only once.
Sharon
Click Here to Print this Recipe


Dijon Vinaigrette Salad Dressing Recipe

Ingredients
3/4 c. canola or vegetable oil
1/4 c. red wine vinegar
Freshly ground pepper
1 sm. clove garlic, finely chopped
2 tsp. Dijon mustard

Directions
Combine all ingredients in a jar. Shake well.
Linda
Click Here to Print this Recipe






A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin Recipe Software for my personal recipes.
For a free 2 week trial of this software, Click Here.





Lisa TX
Click Here to Print this Recipe


Weekly Specials at Prepared Pantry 







                



Weekly Specials at Prepared Pantry 


Products this Month
Mr Mister Stainless Steel Spray Genie 
Real Chocolate Chips 
Cookie Mixes 
Bread Machine Mixes (with instructions for regular oven)


Articles this month
How to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of Refrigerator Cookies
Types of Cookies and How to Bake Them


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Nancy Rogers 


A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a
free 2 week trial of this software, Click Here


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Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


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