December 2017 Recipes
| 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.
black text are links.. Bold red text are not clickable links.
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
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.
Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
This has been a must have for our holidays for manyyears. I am always asked
for the recipe when someone new tries them. They are easy to make, once you get
everything set up.
Mother Load Pretzels Recipe
(10 ounces) pretzel rods
1 package (14 ounces) caramels
1-1/4 cups miniature semisweet chocolate chips
1 cup plus
2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
cup chopped walnuts, toasted
With a sharp knife, cut
pretzel rods in half; set aside. You may find it just as easy to break the rods
in half. In a large saucepan over low heat, melt caramels with milk. In a large
shallow bowl, combine the chips, toffee bits and walnuts.
mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece
two-thirds of the way into caramel mixture (reheat in microwave if mixture
becomes too thick for dipping). Allow excess caramel to drip off, then roll
pretzels in the chip mixture. Place on waxed paper until set. Store in an air
tight container. Do not store with other cookies or candy, as they will absorb
the other flavors. Can use other flavor of chips or crushed candy. Be creative
and have fun trying different combinations.
Click Here to Print this Recipe
I would like to make some
homemade Christmas gifts this
year. I would like some mini bundt cake recipes
to share. Can someone help me with their favorite recipes for
this? My husband is stationed in Germany. I can get American ingredients easily
at the base.
Millie in Germany
In the December 11, 2017
newsletter, Athena in DE asked for Julia Child's Turkey Gravy recipe. I have
this one and I got it from the internet. It is from a newsletter dated July 18,
2015 from The Daily Meal
I hope this is
what she is looking for. In another article I read it said that Julia Child
cooked simple meals with usually only salt and pepper for seasoning.
in Fort Worth TX
Julia Child's Turkey Gravy Recipe
2 cups hot turkey giblet stock
1/3 cup all-purpose flour
Melted unsalted butter, if necessary
Reserved giblets from stock, chopped
salt and pepper, to taste
Strain the pan
juices through a fine-mesh sieve into a 2-quart measuring cup and skim off the
fat (or use a fat separator), reserving the fat.
Add the turkey stock.
Whisk together the flour and 1/3 cup reserved fat (if there is less, add melted
butter) in a heavy medium-sized saucepan, then cook over medium heat, whisking
constantly, for 2 minutes (mixture will be thick).
Add the stock mixture in
a fast stream, whisking constantly to prevent lumps, then bring to a boil,
Stir in any turkey juices from the platter.
Add the giblets
Simmer the gravy, whisking occasionally, for 3 minutes.
Season with salt and pepper, to taste.
Click Here to Print this Recipe
I love this newsletter. I have
been a member since 1997 but have never written in with a request. Years ago I
had a recipe for a cherry dessert.
I can not find my recipe after I moved. It was a cherry dessert with some sort
of cookie layer, a cherry layer (possibly cherry pie filling), whipped cream
layer and crumbled layer on top. Does one of our great cooks have a recipe for
this? I would like to make it and take it for a Christmas gathering.
Ida in IN
This is in
response to Robbie in Indiana and Toniís interest and concerns about potassium
and kidney disease.However, high potassium indicates that the kidneys are
failing to rid the body of potassium. Restricting does not guarantee blood work
to indicate normal . Kidney disease patients will be advised if their condition
needs to restrict potassium. Adhering to potassium restrictions has helped to
keep mine in normal or near normal limits.
Marvis in Texas
Flavored Vinegar Gift Recipes
Flavored vinegars can make
great gifts any time of the year. You can usually find pretty bottles at the
Dollar Store or discount stores. Many people prefer them over another sweet
treat, especially if they have to t limit their sugar intake.
Aromatic Vinegar Recipe
2 tablespoons mixed
4 slices lemon
2 small handfuls fresh herbs
6 bay leaves
4 cups good quality Sherry, white wine, or cider vinegar
Place the peppercorns, lemon slices, fresh herbs and bay leaves into the slow
cooker and pour the vinegar over it. Cook on high for 1- 2 hours. Let the
vinegar cool to room temperature and strain through a muslin cloth or
Place fresh springs of herbs and peppercorns into decorative
bottles. Fill the bottles with the vinegar (using a funnel will make this
process easier) and cork the bottles.
Store in a cool, dry place for several
months; Remove the herbs once the vinegar does not cover them.
Raspberry Vinegar Recipe #1
1 quart vinegar
(good quality white or red wine)
2 lbs ripe raspberries
2 quarts ripe
1 lb sugar for each pint of raspberry vinegar
This is from an old recipe (over 150 years old) and is the way raspberry vinegar
has always been made in my family. You can use any quantities of ingredients and
the recipe may be doubled or halved. What matters are the proportions used.
Put 1 quart of vinegar on 2 lbs. of ripe raspberries, then let them stand,
covered with a cheesecloth, in a cool place for 24 hours. Strain the raspberries
through a sieve, put the same vinegar in a stainless steel bowl with 2 more
quarts of fresh raspberries. Let stand again for another 24 hours. Strain and
allow the vinegar to drip through, but to avoid cloudy vinegar, do not crush or
squeeze the fruit.
Measure out the strained vinegar and add 1 lb. of
sugar for each pint that is measured.
Ladle into quart jars and cover
with water. Boil until the vinegar is clear.
Store in a cool, dark place.
Raspberry Vinegar Recipe #2
3 lbs raspberries (black or red)
1 pint (2 cups) cider vinegar
minus 2 tbsp.
2 tbsp. balsamic vinegar
1 lb. sugar
Mash the berries lightly and pour vinegar (s) over to cover. Let stand for 24 to
36 hours, stirring often. Strain through a double layer of cheesecloth in a
colander. Measure out mixture and add one pound of sugar (1 box) to each pint of
In a saucepan, boil for 10 minutes and pour into 1/2 pint jars.
Process in a boiling water bath for 10 minutes. Store in a cool, dark place.
Rosemary Tarragon Vinegar Recipe
1 cup Italian red wine vinegar
1 cup Balsamic vinegar
2 tablespoons Bragg
cider vinegar (optional)
2 large sprigs rosemary
2 large sprigs tarragon
pinch of red pepper flakes
1/4 teaspoon each basil and oregano (optional)
3 whole (unblemished) garlic cloves, peeled
Choose a fancy
clear bottle (about 1 pint) with a rubber stopper top that is long enough to fit
the herb sprigs without bending them.
Note: Bottles with a ceramic wire bail
bottling cap (such as those used in some imported beers) are normally heatproof.
If you use a different type of bottle, the vinegar should be cool for decanting
to avoid breakage.
Wash the bottle well with a mild soap and rinse until
water runs perfectly clear. Drain. Gently wash the herbs and allow to air dry.
In a microwavable measuring cup, heat the vinegar until very warm/hot but
Put the herbs and peeled garlic into the bottle upright,
then, using a funnel, fill bottle with the hot vinegar mixture.
clarity in the bottle, substitute white wine, champagne or tarragon vinegar for
the Balsamic. While this vinegar may be more attractive as a gift, this
substitution will sacrifice some degree of the rich character of the original
mixture which is uniquely suited for flavorful vinaigrettes and Italian olive
oil based salad dressings.
Tie a fancy bow of multi-colored raffia around
the bottleneck and affix a pretty label with a description of the contents.
Makes a thoughtful, useful and well appreciated gift for any cook.
Vinegar Peppers Variation: Pour the vinegar mixture into a canning jar which has
been filled with small and colorful peppers and 1 teaspoon sea salt. Refrigerate
for at least 3 weeks before using. For a hot and spicy version, add 1 hot pepper
to the mixture. Serve vinegar peppers with pork chops, chopped in salads and
sandwiches, or as an accompaniment to White Bean Soup or other soups and pasta
dishes. Robbie IN
Strawberry Vinegar Recipe
2 pints fresh strawberries
1 quart cider vinegar
1 cup sugar
Remove stems from strawberries; halve strawberries; set 1/4 cup
Place remaining strawberries into a large bowl. Pour vinegar over
strawberries. Cover and set aside 1 hour.
Transfer vinegar and strawberries
to a large sauce pot. Add sugar and bring to a boil. Reduce heat and simmer,
covered, for 10 minutes.
Strain out strawberry mixture, pressing out as much
liquid as possible.
Pour vinegar into a 1-1/2 quart jar. Add reserved
strawberries. Cover tightly. Store in your refrigerator.
Blueberry Vinegar Recipe
6 cups cider vinegar
1/3 cup brown sugar
Bring vinegar to a boil in a large stainless steel pot or ceramic
saucepan. Boil for 1 to 2 minutes.
Put blueberries in a food processor. Pulse
to chop coarsely. Transfer berries to a large jar or other glass container that
holds about 3 quarts and has a lid (If you use a pitcher or other vessel that
does not have a lid, cover with plastic wrap and secure with a rubber band).
Add vinegar and sugar. Stir to dissolve sugar. Cover and leave in a warm place
for 2 to 3 weeks, shaking the jar from time to time.
cheesecloth, then line a funnel with a coffee filter and strain into clean,
sterilized jars or glass bottles. Seal with a cork or standard canning lids.
Label and date. Use within a year.
5 cloves garlic, minced
2 1/2 cups white wine
vinegar or cider vinegar
Add garlic to vinegar in a clean,
sterilized bottle or jar. Screw lid down tightly. Leave in a sunny place for 2-3
weeks. Strain, discarding garlic, into a clean sterilized bottle or jar. Seal
and store in a cool, dry, dark place.
Orange Vinegar Recipe
1 quart white vinegar
1 cup fresh
1/2 cup honey
1/4 cup freshly squeezed orange juice
teaspoons grated orange zest
fresh rosemary sprigs, washed, dried and divided
Combine vinegar, cranberries, honey, orange juice, orange zest
and 1 sprig rosemary in a large non aluminum pan. Bring mixture to a boil.
Remove from heat and pour into a heatproof container. Cover and store in
Strain mixture through cheesecloth into decorative
containers. Place rosemary sprig in each container. Cover and store in
refrigerator up to 2 weeks.
Click Here to Print these Flavored Vinegar Recipes
A Bakerís Basic Kitchen Library eBook Collection (free from the
My Favorite Links
Treasures From Texas
Diggin' History Blog
RecipeGoldMine Recipe Site
Weekly Specials at Prepared Pantry
Products this Month
Real Chocolate Chips
Bread Machine Mixes (with instructions for regular
Articles this month
to Troubleshoot Cookies
Save Time with No-Bake Cookies
The Joys of
Types of Cookies and How to Bake Them
Sign up for the ReadySetEat newsletter today.
Youíll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less Ė plus coupons and local grocery savings. Itís everything you need to solve your weeknight dinner dilemma.
Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy
the food related information.
|Did you Know
black text links are links to recipes. The bold red text links
are to the topic of the paragraph. The links listed in
this newsletter have been checked within the last 24 hours are safe to
Not Getting Your Email Newsletters. The link to the online recipes is
posted daily to Facebook.
Click Here to Join Nancy's Kitchen on
If you enjoy a recipe or a tip for that day
remember to share it with your friends by clicking the the "Share" or
"Like" button on Facebook.
Nancy Rogers - 5540 2nd St.
Lubbock, Texas 79416
Paypal: email address is email@example.com
Copyright © 2017 - Nancy's Kitchen