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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
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The purpose of this recipe newsletter is
to post requests and replies from our members and to post
all their great tried and tested (TNT) recipes.
In the December 6th newsletter, Sally from PA asked for a
recipe for home made noodles.
This is my granny's recipe and was requested at every family
gathering I can remember. It's
easy and good!
Granny's
Noodles
1 1/4 cups all purpose flour
3 tablespoons melted margarine
2 eggs
1/2 teaspoon salt
1/4 teaspoon baking powder
Mix, roll, cut (this was my grandma's description! ) These
noodles do not have to dry, you
can cut them and throw them right into the boiling broth, or
you can let them sit a while, it
doesn't matter. I cut these noodles very thin, cause they do
puff up when cooked.
Pat L
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Recipe
Hi Nancy, this is for Joyce in KY who asked for a favorite
Pumpkin Pie recipe. I used to make
the filling with canned evaporated milk, everyone except
myself liked it then I found the
following recipe and now I will eat Pumpkin pie.
Betty in Canada
My
Favorite Pumpkin Pie
1 (15-ounce) can pumpkin OR 2 cups cooked pumpkin
1 (14-ounce) can Sweetened Condensed Milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust
Preheat oven to 425ºF.
In a large bowl, combine first 6 ingredients; mix well. Pour
into prepared pie crust. Bake 15 minutes.
Reduce oven heat to 350ºF. Continue baking 35 to 40 minutes,
or until knife inserted 1-inch
from edge comes out clean.
Cool. Garnish as desired. I like to serve it with whipped
cream on top.
Store covered in refrigerator.
Betty in Canada
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this Recipe
Hi Nancy! I just made some of your easy fudge again! Oh is
this one good! This time I used:
Chocolate
Bliss
1 (8.6 oz.) pkg of Hershey's Bliss candy - milk chocolate
with a raspberry meltaway center
1/3 pkg. 12 oz. deep dark chocolate chips
1 can of Betty Crocker triple chocolate fudge with chocolate
chips frosting
2 handfuls mini marshmallows
Melt all ingredients except marshmallows, slowly in
microwave as you do regular 2 ingredient
fudge. Stir to incorporate everything and smooth it all out.
Add marshmallows and stir. Pour
into your tin. Refrigerate till hardened. Cut and serve.
Chris in NM
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Recipe
This is for Sue who was wondering about using
colored sugars on the
Snickerdoodle cookies.
I made these a variety of ways. You can make a big batch of
Snickerdoodle dough and
divide the dough into two before blending in two different
food colors. You can make some
cookies rolled in the cinnamon sugar mixture. I also use the
dough its usual shade, roll into
balls and flatten on the cookie sheet with a fork, like you
would a peanut butter cookie. I
then sprinkle them with regular sugar and with colored
sugars. I didn't know if the colored
sugars would burn more easily on the cookie sheet, so just
sprinkled the tops. They made a
great tasting sugar cookie. I always had plenty of variety
in my Christmas cookies, but did
this for my grandkids tea party. One cookie make in several
ways made a pretty cookie
platter for them.
Sandy in Iowa
For all those holiday buffets, if you
substitute a pickled okra for the
pickle in the Ham and
Pickle Roll-ups, you will have a very pretty star in the
center of the roll-up when you cut
them as well a very pleasant tangy taste.
RS
Has anyone made fudge using Splenda? I have a friend who
makes it-but she sells to the
public so I don't think she would give me the recipe. I
would appreciate your input. Thanks,
Connie in TX
Connie
TO MILLIE IN MO looking for the 3 in 1, I bought a Technique
3 in 1 multi-cooker from QVC.
You can go on their web site and browse, they might still
carry it. Good Luck.
Rita in Halifax, MA
The following pages have been updated and more recipe have
been added in the past several days.
Recipes Made with Cake Mixes
Crockpot Recipes
Cobbler Recipes
Candy Recipes
Casserole Recipes
Holiday Recipes
Remember Our Childhood Sandwiches
2 Ingredient Fudge Recipe
Recipes Using Bisquick (50
more recipes were added Sunday
Hi Nancy, Jan in Mo 12-4-09 N/L asked about reduced fat &
sugar in recipes. I've used
Splenda and other artificial powdered sweetners and either
low fat or usually skimmed milk in
my recipes, (DH is diabetic and I try to watch my
cholesterol). Have not had bad results
with either.
Margaret, Tulsa
P.S. I also use Heart Healthy Bisquick when possible.
In response to Sue in the Saturday, December 5 newsletter,
the Chocolate Creme Drop
recipe is the same one Chris, NM, sent in
that was published just below your question. Chris
had 3 recipes and the first one is the one I have attached
to my creme drops. Chris' recipes
are half way down the page.
Chocolate Drop Fudge
1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips
Place in microwave safe bowl and heat on high for 2 minutes
(microwaves vary). Mix together
making sure to stir in any of the white center that may
clump a little. Pour into 8x8 pan and
let cool at room temperature.
Jae, Central OK
Where it is frigid, but no snow yet; expected later this
week :(!
I would like a recipe for a cheese sauce that I could top
vegetables with.
Went to a cookie bake and excange yesterday and one of the
ladies made the recipe from
the back of Hershey's Chocolae Mint chips. It was excellent.
Mary Jo in MD
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All the tips for the Snickerdoodles were just perfect and
very helpful. How did we all get so lucky to find Nancy's
newsletter, and get all the assistance we need from the
"BEST" cooks
around??!! Thanks, Sue
A big "hug" and "thank you" to Nancy, and all of you that
helped me find my choc. crème drop fudge.!! It was so
delicious and I am thrilled I have the recipe.
SUE
This mix makes a nice gift for friends. This year I am going
to have to budget anything I
spend.
Lisa
Russian Tea
Mix
1 (9oz.) jar (1 1/4 cups) orange flavored breakfast drink
powder
3/4 cup iced tea mix with lemon and sugar
11 tsp sugar
1/4 tsp Cloves
1/2 tsp. allspice
Combine all ingredients; mix well. Store in an airtight
container. Yield 2 cups.
For 1 serving combine 2 tablespoons of the tea mix with 1
cup boiling water in a cup or mug.
Lisa
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Recipe
In the 12/3/09
newsletter Lolo in KY requested appetizers that
were non dairy. Here are my
suggestions. All of which are always very popular;
meatballs in various sauces,
various types
of chicken wings, little smokies, stuffed mushrooms, chips
with salsa, party crackers or party bread with ham salad,
various snack mixes, such as Chex Mix, white trash and puppy
chow,
vegetable tray with a non dairy dip, chocolate covered
strawberries, fresh fruit tray with non
dairy dip, chocolate covered pretzels, egg rolls and various
nut mixes. Recipes for each of
these items has appeared in past newsletters; let us know if
you need help finding any of
them. You may wish to check out www.
dairyfreecooking.about.com for additional
suggestions and recipes.
Robbie In
Good Sunday morning, Nancy,
I am responding to two requests that were in the December
5th Newsletter -one for Mary
Ann in Upstate NY, who wanted a
cake flour substitution recipe, and
the other for Fran in
Paradise CA, who wants to make a chocolate cake using her
white cake recipe. I have used
both of these substitutions with good success. AtlantaPat
Cake Flour Substitution:
In a measuring cup, combine ¼ cup (2 Tablespoons) of
cornstarch,
and 3/4 all-purpose flour. Sift with your dry ingredients.
Then continue with your cake
recipe as usual.
Make a White Cake Chocolate:
Combine 1 small package (3-3/4 oz) of instant chocolate
pudding mix with your dry ingredients, and continue with
your recipe. This will make your
white cake chocolate, and will be moist like the pudding in
a mix cakes.
You could use 3 squares of chocolate, but you will need to
add sugar, cornstarch and salt to
keep your cake light and not bitter. I have had the best
results with the chocolate pudding
mix.
Thanks Nancy. And you are so nice to share - but I
appreciate you not sharing the snow
with us in Atlanta.. We were suppose to have snow yesterday,
but we only had cold
weather with blusterly winds. A sincere thanks for gathering
the information and providing
this wonderful newsletter for us all these years. I enjoy it
so much! AtlantaPat
In Saturday's NL, Dec. 5, Joyce in KY asked for a
recipe for Pumpkin Pie. This is my new favorite Pumpkin Pie.
The recipe was copied from RecipeLion and revised by me in
the the notes to the side. Of course, you make it however
you like. I hope you enjoy it. BTW, you said you have
learned how to make pie crust. Doyou have a secret you want
to share?
Barb in OKC
Moonbeam
Pumpkin Pie
Pumpkin pie recipes are top of mind in the fall for many of
us, but easy pumpkin pie recipes
are wonderful any time of year. With this Moonbeam Pumpkin
Pie recipe, it doesn't get much easier - just combine the
ingredients as instructed, pour, and bake. Simple and
delish!
2 eggs, slightly beaten
1 3/4 cup canned pumpkin (bg 1 can)
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg (use fresh grated nutmeg if you can)
1/4 tsp cloves
1/4 tsp allspice (no allspice)
1 2/3 cup evaporated milk (1 can)
1 9" pie shell
Preheat oven to 450F. Combine ingredients in a large bowl,
adding in this order: Eggs, pumpkin, sugar, brown sugar,
salt, cinnamon, ginger, nutmeg, cloves and evaporated milk.
Mix well. Pour into pie shell. Bake at 450 for 15 minutes;
reduce heat to 350F and continue
baking for 45 minutes or until done.
Serves: 8
Source: Recipelion
Barb in OKC
Just a quick comment for those that don't know the
difference in
stuffing and dressing.
If it
is cooked inside the bird, it is stuffing. If it is cooked
in a pan by itself, it is dressing. I was
well into adulthood before I learned the difference. Merry
Christmas all.
Knitter in Illinois
I looked through all the cookie recipes in my falling-apart
1950s Betty Crocker Cookbook and did not find a
chocolate-pineapple cookie recipe.
However, searching "chocolate pineapple cookie recipe"
brought up the recipe for a frosted chocolate pineapple
cookie that sounded like what you are looking for.
http://www.cooks.com/rec/search/0,1-0,chocolate_pineapple,FF.html
Leah
For Sue,
Yes, you can roll snickerdoodles in colored sugars, or frost
them. I am a celiac, & I use a
gluten free recipe for snickerdoodles. We always sprinkle
them with colored sugars, etc.
Doris/ Ohio
Hi Nancy and all cooks and crafters. In today's TipNut.com
they have instructions for an ice
wreath that would be easy to make. and the birds would like
the berries when it melts.
Margaret,
With biscuits (and scones, for that matter) they’re the best
when you first bake them. I tried
a stale one 24 hours later (they beckoned me) and it wasn't
so bad but I chalk that up to
them being extra-awesome from the get-go. You don't need to
make them at the last minute
because biscuits freeze excellently unbaked. Make them
whenever you have time, flash
freeze them and store them in a freezer bag for a later day
or freeze them right on your
buttered or parchment-lined baking sheet so they're ready to
go when you are. You can bake
them still frozen, they'll just need an extra few minutes in
the oven.
Judy/Buffalo
Hi Nancy. Does anyone know what milk sausage is? I would
like to try these.
Florence, IL
Sausage Balls
2 cups finely grated sharp cheddar cheese
2 cups Bisquick
1 pound milk sausage, room temperature
Combine all ingredients, mixing well. Roll into small balls
from
1 to 1-1/2 inches in diameter.
Bake in 350 degree oven for 10-12 minutes.
Comment
Here is the recipe I use for Sausage Balls. It is posted in
the Bisquick section of the site.
Bisquick Recipes
http://www.nancyskitchen.com/bisquick-recipes/
Sausage Balls
1/2 cup shredded cheese
1 pound Jimmy Dean sausage
2 cups Bisquick
Mix Bisquick with cheese, then mix in sausage. Roll into
small balls. Bake at 400 degrees until
brown, 5 to 10 minutes.
Nancy Rogers
Nancy, I'm not sure if I'm responding correctly as I never
have before, but I wanted to
respond to Margo/Boston's request for Milk Crackers in the
11/27 newsletter. I, too, use
them for stuffing, but Nabisco doesn't make them anymore.
However, Stop & Shop carries
another brand, I think it's Heritage House. It's in a bright
red box and is usually on the top
shelf. They're a little thinner than the Nabisco, but they
taste the same. I was so happy to
find them. I hope this helps.
Connie in Norwood, MA
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