Address:
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.

About the 2 Ingredient Fudge Recipe--I have been making different batches, but I feel it is very soft, especially if left out, and not refrigerated, all the time.

Is this normal--am I using possibly using the wrong brand of chips, frosting, etc?? Is one better than another? Do you ladies like soft fudge--am I too fussy??

I love the recipe and quickness--but I like to serve fudge that is harder, left out. Any ideas, or suggestions?? Needing advice--Sue

Comment
I had the same problem until I realized that bags of chips were everywhere between 8 and 12 ounces. I use real chocolate and a full 12 ounces of chips for mine. It sets up well then.
Nancy Rogers

Hi Nancy,
I am on the look out for a fruit dish that has pineapple, pears and other fruit with a cinnamon like syrup to it, it is also baked. I have a young friend that is wanting to make it for her 98 year old Grandpa. He remembers having this at some time and she is having problems finding the recipe. All help would be greatly appreciated.
Thank you, Renata

Mary, Texas - This is not the ice cream recipe you were looking for, but one I use all the time with many favorable comments. It is called a Mud Pie. Got the idea from an ice cream shop in the area.

I buy an Oreo crust and the put in any flavor ice cream. I used to use coffee ice cream all the time as that is my favorite, but have since switched up to may be a vanilla layer with coffee or chocolate layer on top. Just leave the ice cream out for a few minutes before spreading in the crust. If using two ice creams it works best to let one layer harden in the crust before putting on the other layer. Then if I am lazy I buy a jar of hot fudge sauce or if ambitious make my own that goes on top of the hardened ice cream. To make it like a Nutty Buddy I sometimes put chopped peanuts on top of the fudge layer. Then freeze again. Put whipped cream on top of that when you serve or leave plain. Delicious

Also have found a recipe for a topping for Mexican soup or any Mexican type salad. Mix 1 teaspoon each of Spanish paprika, salt, and chil powder. Put small amount of oil in pan and cut corn shells into srtips. I use a pizza cutter and do about 6 at a time. Fry until golden (minute or two), take out and put on something to drain any oil then toss in with above mixture. I had to tell my sister to quit eating them last night so we would have enough to top the soup and salad. Really adds crunch and addicting.
Linda,OR

Free eCookbook – Things to be Thankful For: 30 Free Thanksgiving Recipes, featuring 54 pages of Thanksgiving recipes.

In the Nov. 21 newsletter, Carolyn was needing help getting fusible adhesive off her iron.
Carolyn, here are some suggestions. I have always used a baking soda paste: Make a paste of baking soda and water, and scrub with a washcloth. Requires elbow grease and you have to be sure and clean out the steam holes when you’re done.

This one was highly rated on quilters' web pages. Use fabric softener sheets to clean fusibles from your iron. Heat your iron--no steam and iron the fabric softener sheet until the fusible is removed. It may take several sheets and the perfume free sheets are better as they do not smell when the iron touches them.

If you do get adhesive on the iron - quit using it until you can clean it because it will get adhesive on the fabric. To clean, get a piece of waxed paper, sprinkle it with ordinary table salt, and "scrub" the hot iron against the salt until it the adhesive is gone. If you have a BIG piece of adhesive (there are sheets of the stuff sold to bond two pieces of fabric directly to each other) let the iron cool and try to peel it off first - then scrub.

Tin foil is great for cleaning a teflon iron. Crumble up the tin foil and then open it back up and move your hot iron back and forth on the foil. You can even mush up a tip on the foil and clean out around the holes on the bottom. This does not scratch the iron. Not sure how it would work on a non-teflon surface.

Nylon scourer: I took the iron to the kitchen, turned it on to the highest setting, put it on steam, held it over the kitchen sink and pressed the steam button several times. Then I turned off and unplugged the iron. While it was still pretty hot, I used a nylon kitchen scourer to remove the residue (I used a scourer with a sponge back — one of those thin ones would probably let too much heat through and burn your fingers!)

Hope this helps,
Sonja in Midland, TX.

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This is for Mary in Texas. A very favorite dessert in our family and so easy. I only make one layer of sandwiches which is plenty for a serving instead of the double layer.
Nancy in MT

Unbelievably Fast & Mysterious Ice Cream Cake

24 ice cream sandwiches (any brand) ( I only use 12 sandwiches)
1 (8 oz.) container Cool Whip (may take more depending on how much you like)
1 (1 oz.) pkg. Toffee bits or 2 Heath bars (freeze & crush bars if used)
(bits are better) OR malted milk balls, crushed with rolling pin in a
plastic bag.
2 (1.25 oz.) Hershey bars or 1 large (freeze chop or grate)
Chocolate fudge sauce (if desired)

Arrange 12 ice cream sandwiches on bottom of 13 x 9-inch glass dish. Spread half of Cool Whip on top of bars. Sprinkle 1/3 to 1/2 cup toffee bits on top, sprinkle 1 Hershey bar (chopped) on top, then start again with ice cream sandwiches, Cool Whip, toffee bits, and chocolate bits. Put in freezer and fast freeze, then cover with plastic wrap or foil. Leave in freezer until ready to serve. Best if made day before serving. When ready to serve, you may drizzle with fudge sauce (barely heated) if desired. Refreeze leftovers.
Nancy in MT
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Hello Nancy, fur children, and all the wonderful cooks in Nancyland,

I just wanted to let all of you know that I appreciate all of the wonderful recipes. I copy them and save them to My Recipes folder on my harddrive. I know I need to back them up and save them onto a CD in case of a crash. I am sure I will get around to it soon.

I hope all of you have a wonderful Thanksgiving holiday and that it is spent with friends and family. I know Little One will have a great Thanksgiving for her new home with Nancy!

God bless you all,
Sandi Hutson in Jasper, TX

Comment
Little One is helping me with the newsletter tonight.  She is watching the mouse cursor and is going to attack it any time.  Ditto is happy that Little One is now an indoor cat.
Nancy Rogers

The newsletter will not be sent out on Wednesday, Thursday and Friday. I will be spending time with my family.
Nancy Rogers

In the 11/17/09 newsletter, BettyD in Bama requested recipes for a ginger cake. Here is a great recipe for gingerbread, although that may not be what you wanted. I do have a recipe for ginger cake and I will send it in as well. This recipe appeared in a March 2008 newsletter.
Robbie In

Mom's Gingerbread

2-1/4 cups all purpose flour
1 1/2 tsp Each ground ginger and cinnamon
1/2 tsp Each ground cloves, nutmeg, and salt
2 tsp baking powder
2 eggs
3/4 cup packed brown sugar
3/4 cup molasses
3/4 cup vegetable oil
1/2 cup sugar
1 cup boiling water

Line the bottom of a 9x13 baking pan with waxed paper, and grease the paper and the sides of the pan Sift the flour, spices, salt and baking powder together.

Beat the eggs, and add molasses, sugars and oil. Beat until smooth. Stir in flour mixture. Dissolve baking soda in boiling water and stir into mixture.
pour into prepared pan and bake at 350 for 35 minutes. let cool 5 minutes and turn out onto rack. For a nice change, peel and slice pears, lay in the bottom of your buttered cake pan, and
pour the batter over. You might need to bake the cake a few minutes longer, depending on how juicy the pears were
You can also use thinly sliced apples.
Barbara
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I have lost my recipe for a Fruit Cake made mainly with DRIED fruits. It was exceptional. Does anyone have a recipe like this?

Thanks in advance. Anita in Camarillo

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There was a recent request for a Caramel ice cream dessert that could be served at Thanksgiving. This recipe is one that can be adapted to meet your tastes by using various flavors of ice cream, Ice cream toppings, different kinds of nuts, crumbled candy bars and Cool whip. It can be made ahead and stored in the freezer. It is always a hit and is usually the first dessert to disappear. Robbie In

Quick Ice Cream Dessert

Half gallon of moose tracks ice cream, softened or other flavor

2 Jars Hot Fudge or Carmel ice cream topping
1 cup peanuts
1 cup Reeses Peanut Butter Cups crumbled
1 (8 oz.) Cool Whip

Spread softened ice cream in a 9X13 pan, then spread 1 jar hot fudge or Carmel sauce over ice cream. Sprinkle peanuts over top, then sprinkle crumbled Reeses Peanut Butter Cups and top with Cool Whip. Spread the second jar of hot fudge sauce over the Cool Whip. This can be made ahead and stored in the freezer; take out 15 – 20 minutes before serving. Note: You can use any combination of ice cream, ice cream topping, nuts, and crumbled candy that you like. If you can find the chocolate Cool Whip or strawberry Cool Whip, and they work with the combinations you have chosen, consider using them.
Robbie In
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For Jean in Ohio. I definitely remember the orange pineapple ice cream. One time my husband bought me a 5 gal. container of it. Schwan's now sells orange pineapple, but it's not the same. I, too, wish someone would make it again.
Susan in Iowa

This cake may look complicated but it is not. Just follow the steps as indicated and you will be rewarded with very moist and delightful cakes that command raves. This cake makes an excellent hostess gift. I attach a recipe card (rolled like a scroll) when presenting.

Nut Loaf

Set aside 2 cups (favorite) nuts chopped and lightly toasted.

Beat together until creamed (in a large bowl):
1 1/4 cups sugar
1 pound (4 sticks) soft butter
zest of 2 lemons

Stir together and add until just incorporated:
4 cups flour
2 tablespoons baking powder

Beat in eggs 1 @ time:
4 whole eggs

Beat in:
3/4 cup plain yogurt (regular or non-fat)

Add the juice of the 2 lemons (that you have taken the zest from)

Prepare the meringue:
4 large egg whites (room temp)
1/2 cup sugar

Beat the egg whites with a mixer at medium speed until they've formed a froth. Add the sugar in a slow stream. Mix at medium for 20 seconds and then turn up the mixer to high and continue beating until the meringue forms stiff peaks, about 4 minutes.

Finish the cake:
Fold a third of the meringue into the batter using a rubber spatula to combine well.
Add the rest of the meringue and fold in well until the mixture is combined. Fold in the nuts, reserving about 3 tablespoons for the top of the cakes.

Spray 3 - 9x5 loaf pans evenly on all sides with a nonstick coating. Fill each loaf pan about two-thirds full with the batter. Smooth and flatten the tops with the spatula. Sprinkle the tops of the cakes with the reserved nuts.

Bake in a 350 oven 45 minutes (approx)

After baking remove the cakes from the oven and let cool in the pans for about 30 minutes and then turn them out onto a cake rack to cool completely. You can then wrap. They freeze very well.
Judy/Buffalo
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Hi Nancy and Friends,
This is for Arlinda/S Fla usually the candied fruit is in the produce aisle. Have you tried there?
I hope everyone has a great and Happy Thanksgiving.
Brenda/Alabama

In the Nov. 20 newsletter, Mary requested a recipe for an ice cream sandwich cake. Hope you like this one.
Barb from Fla.

Ice Cream Sandwich Cake

2 (6 qty.) package ice cream sandwiches
1 large carton whipped topping
1 jar caramel ice cream topping
1 jar fudge ice cream topping
1 package nut topping

Cut 1 ice cream sandwich in half in each pack. In 13 x 9 dish, layer 1 pack ice cream sandwiches, 1/2 carton whipped topping, caramel topping, 2nd pack of ice cream sandwiches, 1/2 whipped topping, drizzle with fudge topping, and sprinkle with nut topping. Freeze. Set in fridge 30 minutes before serving.
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This recipe or one similar was sent in by Chris NM, Linda, Sue and Lisa.

Does anyone have a TNT pecan pumpkin pie recipe? I can do the pumpkin fine but how do you do the pecan part?

Thanks, Barb in N CA

Happy Thanksgiving To All Nancylanders! This is a good recipe for Trudy from Slidell, LA looking for Lemon Cooler Cookies. I can’t locate them here in Detroit either but I think they were made by Nabisco. If all else fails, start baking!

http://www.recipezaar.com/Lemon-Cooler-Cookies-47474

Nancy
I just wanted to thank you for all the work that you put into your website. There have been so many recipes that I have made from your newsletter. I also want to wish all of your readers a Happy Thanksgiving. Also a Happy Thanksgiving to your cats. I love hearing about your cats. I have been babysitting my daughters cat for the last several months. She is going to take her back home after Thanksgiving. I am going to miss her. Again, thanks for all your good work. Sincerely...Carol in West Tn

For Linda in NM, the November 21st newsletter..

We (four other couples) have been having a Progressive Dinner for 21 years now. We all live pretty close together. Some years we do a theme such as a Chinese meal, then French, then Italian, etc. For example, for an Italian dinner theme you could have spaghetti, lasagna, anything you like. The others can adjust their course accordingly. One year each family made their own specialty for whatever their particular course happen to be. Hors D' oeuvres were served first then the main course, salad and soup. The dessert was served at the last house. Each couple brought a small gift, and we made a little game of handing them out. It's been great fun as we get to see each other's decorations.
Mary in Poland

This is for Linda in NM

Linda.. this one won’t disappoint. Serves 6 -8
I hope you enjoy. Kind regards. Laurel J (Aust.)

Chili Marinated Beef in Coconut Curry Sauce….
serves 6-8

1.5 kg chuck steak, chopped
40g ghee (or small amount of oil)
2 medium red peppers chopped (bell peppers)
2 medium onions chopped
½ cup beef stock
½ cup coconut milk ( or coconut cream – you can use ‘lite’ here)
1 cinnamon stick
5 dried curry leaves
1 tablespoon chopped fresh coriander (cilantro)

Marinade
1/3 cup white vinegar
2 small fresh red chilies (sliced)
2 tablespoons tomato paste
1 tablespoon chopped fresh coriander (cilantro)
2 cloves garlic crushed
3 cardamom pods, crushed
2 teaspoons cumin seeds
1 teaspoon turmeric

Combine beef and marinade in bowl; mix well. Cover and refrigerate several hours or overnight.
Heat half the ghee in pan, add beef in batches, cook, stirring until browned; remove from pan.
Heat remaining ghee in same pan, add peppers and onions, cook, stirring until onions are soft.
Return beef to pan, add stock, coconut milk, cinnamon and curry leaves, simmer covered for 1 hour stirring occasionally.

Remove cover, simmer about 30 minutes or until beef is tender.

Discard cinnamon stick and curry leaves, stir in coriander. Serve with steamed or boiled rice if desired.

This is suitable for cooking in a slow cooker… it’s not essential to brown the meat or vegetables (though I tend to do this as I think the beef flavour is enhanced) just combine all ingredients in the cooker and cook according to ‘cooker directions’.
Laurel J (Aust.) 
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To Arlinda in South Fla.,
I usually find the candied fruits in the fresh vegetable section of my grocery in Ohio.

Happy Thanksgiving to all,
Barb in Ohio

Hi Nanacy, Re: Candied Fruit, 11-22-09 N/L Arlinda in S. Fla. I have found the candied fruit in the Produce Section of the grocery stores. Sometimes it will be featured on a table with all kinds of nuts, other baking needs, etc.
Margaret, Tulsa

This is for Arlinda in South Fla. who is having problems locating candied fruit for fruit cake. If you go to www.amazon.com and do a search there for candied fruit, you will find quite an assortment. Happy Thanksgiving!
Pam in Ohio

Hi Nancy, this is for the lady looking for candied fruit in 11-22-09 N/L. Try Yahoo! search: candied fruit, there are 3 pages on information including free coupons, and how to make candied fruit.
Margaret, Tulsa

Re: This really doesn't have anything to do with this newsletter, but you women are so helpful in so many ways that I was wondering if you could help me with this problem. I got goo from iron-on interfacing on my iron and can't find anything to take it off. I have tried Goo B Gone, alcohol, getting it hot and trying to iron it off. Nothing seems to remove the gunk. Help, I just bought this new iron and don't want to have to toss it.
Carolyn

You might try WD-40. I would put it on the cold iron. This works to take the grease and baked on stuff off my glass oven door. Also worked on my fireplace door. No scrubbing.
Emma from Montana

Trudy in Slidell, LA, Kelloggs bought out Sunshine some time ago and I read where the lemon coolers cookies are not being made anymore. I am including a recipe for a small lemon cookie and covered in powdered sugar for you. However, I don't know if yours is a soft or crunchy cookie. I like to bake lemon anything anytime!

Chewy Lemon Cookies

1 box lemon cake mix
2 cups whipped topping (like Cool Whip) - I used the whole 8 oz. container
2 eggs
Powdered sugar - optional
Mix together cake mix, whipped topping, and eggs. Refrigerate 2 hours. Preheat oven to 350 degrees F. Lightly grease a cookie pan. Roll cookie dough into small balls, then roll balls in powdered sugar. Space balls evenly on cookie sheet. Bake 6-8 minutes. Remove from pan and cool. Makes 24

I did not roll the cookies and only sprinkled a little bit of powdered sugar on top. I also just dropped the cookie dough on the cookie sheets. I then baked them for 10 - 14 min.
Posted under Cakes/Cookies on Nancy's message board.
Chris in NM
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In the November 20th newsletter, Mary in Texas requested an ice cream dessert recipe. This recipe is from a Southern Living Christmas Cookbook. I have made it several times and it's always a hit.

Turtle Dessert in a Flash

Place 8 ice cream sandwiches in a 13x9 inch dish. Spread a 12 ounce jar caramel sauce over sandwiches. Sprinkle with toasted, chopped pecans. Top with 8 more ice cream sandwiches. Spread a 12 ounce container frozen whipped topping (thawed) over sandwiches, Sprinkle with more pecans. Cover and freeze at least 1 hour. Let stand 5 minutes before serving, cut into squares. Drizzle with warm hot fudge sauce.
Cathy from DE
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Chris, NM I am the other Betty, Ga. I got the symphony candy bars at the Dollar General for $1.00. They are much higher in other stores They may be a little smaller, not sure. I know at Publix, they were much higher.
Betty T. Ga..

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