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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.

Fresh Apple Pecan Pound Cake

3 cups unsifted flour
1 tsp. baking soda
1 tsp. salt
1½ cups corn oil
2 cups sugar
3 eggs
2 tsp. vanilla
2 cups finely pared and chopped apples
1 cup chopped pecans
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
2 tsp. milk

Preheat oven to 325°. Grease and flour a 10x14 inch bundt pan. Thoroughly sift together the flour, baking soda and salt. Beat the oil, sugar, eggs and vanilla together with on electric mixer at medium speed until smooth. Gradually beat flour mixture into oil mixture. Fold in apples and pecans. Turn into pan and bake until cake tests done; about 1 hour and 20 minutes. Place cake pan on wire rack for 20 minutes to cool. Bring butter, brown sugar and milk to a boil, stirring constantly. Boil for 2 minutes. Loosen cake from pan with a small spatula and turn out onto rack. Spoon the hot sugar mixture immediately over warm cake, allowing it to run down the sides. Cool completely. Garnish with whole pecans. if desired.
JL in South Jersey
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What is sour cream substitute.Thanks
There is a lite banana pudding recipe you have I was going to make,and it called for this.
Clarice

Robbie, IN, you have been a wonderful resource for ideas. I am busy filling boxes now and will incorporate some of the items you have suggested. As you know, receiving mail is a big moral booster for those who are away from home. I'm planning to send small boxes but more often. Also, I want to keep food items separate from personal items. One of the items he suggested is humorous cards, such as thank you's and how are ya type cards, so he can respond to people who write to him. So many things we take for granted are not available to our troops. Thanks Robbie, and my thanks to you, Nancy, for allowing this topic to be discussed on the newsletter. I hope you are feeling good now and ready for warmer weather soon. My tulips are coming up!
Doris, S. Indiana (on the Ohio river)

Susie Indy, I had a feeling that something was awry with you. Sorry you had so many health problems and I'm glad you are on the mend. The Easy Bread is so good. My family really likes it and would be happy if I made it once a week. My sister is a wonderful cook, although she is hampered at the moment with her broken wrist, so I will send her recipe. It really is easy. I stir mine up and let it sit overnight in the frig. I didn't use parchment paper because it said on the box not to use in an oven over 400º. I also added a pinch of sugar in with the yeast. This makes three nice round loaves of bread, very good for dipping in olive oil with parmesan cheese. Doris, S. Indiana

Easy Bread
Combine the following in a large plastic container, approx. 6 qt.

3 cups lukewarm water
1 1/2 tablespoon yeast
1 1/2 tablespoon salt
6 1/2 to 7 1/2 cups of all-purpose flour

Stir this all up and grease the bowl good. I used garlic oil to grease the bowl good.
I covered it and put it in the garage, because it is like a fridge out there. lol
Today, I brought in the dough, then....
I turned the oven to 450º and put a cookie sheet with sides on the bottom shelf.

I took the bread and made three round loaves. I cut a 1/2 inch cut in the top of the bread.
More than one cut if the loaf is larger.

I put the bread on parchment paper on a cookie sheet and put it in the oven. Then, I poured a cup of hot water in the pan on the bottom shelf. This makes the bread really crusty. I also sprayed the sides of the oven a few times while baking to also increase the crustiness.

I baked it for 25-30 minutes. It makes a delicious crusty bread.

I got this recipe from http://www.kingarthurflour.com/blog/2009/12/01
They have some really delicious recipes on this site.
Enjoy, mj-indy

I have JL's recipe for Cream Cheese Bars. They are delicious! Splenda or Stevia works perfectly in place of sugar.
grannym IL

I got this recipe from a neighbor, who is from China.

Chinese Crab Wonton's
Approx. 45 Wantons

1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt

Mustard and Sweet & Sour Sauce:

1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup

1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying

Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.

Mix mustard and sweet & sour sauce in a bowl.

Have the wrappers, the filling and a small bowl of water within easy reach.

Put about 1 teaspoon of filling in the center of each wrapper.

Fold the wrapper away from you, forming 2 overlapping triangles.

Flip the upper points of triangles towards you.

Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

Heat 4 cups of oil in a wok to 375°.

Add about 15 wonton's to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.

Repeat with the remaining wonton's. Serve with mustard and sweet & sour sauce.

Wonton's can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.

Fried wonton's can be kept warm in an oven at 200° for 30 minutes or reheated at 425° for 3 to 5 minute; if frozen, 6 to 7 minutes.
JL in South Jersey
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Nancy to Earlene in NC and Kay in western N.C. thank you for your prayers. I have since found out why my DH was so worry about me was that on the Tuesday that I had so much trouble that I would not make it through that night. I prayed that day and night that God would wrap his arms around me. Thank goodness he did or I don't think that I would be a life. My DH has since told me that I sound like his father when he died. They were bring in one machine after another to see what was wrong with me. They said on the discharge papers that I had had heart failure. Since then I have thanked God for taking care of me that day and night.

I am cooking today (Sunday 3/7) the Workperson's Roast and it was so easy to put in the Crockpot. Judy (in Alaska) do you have any more recipes that are that easy and quick to make? If so could you post them to the site. Dorothy from AZ/WA I am going to try your Crockpot Chicken and Stuffing Supper next Sunday because I am going to try to go to Church. Do you also have any more easy and quick recipe that you could share on this site?

Everyone have a great day. Nancy and 4 legged associates stay safe, take care and stay warm.
Susie Indy

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Thank you Arvila, I goofed on the potato bag site.
Dee in Tucson

In the March 6 Newsletter Anne asked for an easy Irish Soda Bread recipe. I think this is easy and a good one. Is nice and moist. Everyone seems to enjoy it.
Jane from NC


Irish Soda Bread
This recipe is the one I use all the time – very good!!!

3 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter (1/4 lb.)
1 egg
1 1/4 cup buttermilk
1 cup Golden Raisins

Mix together: flour, sugar, baking powder and baking soda. Add: butter, cut in as for pastry. Mix egg into the buttermilk and add to above. Mix until moistened, it will be thick. Add raisins and work through dough.
Spoon into greased 9” iron skillet or 9” cake pan. Bake at 350° for 1 hour
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Am wondering if some of the Nancy's Newsletter readers have a favorite green dessert recipe that they would care to share? I am invited to a St. Patrick's Day potluck, and was asked to bring dessert. I have several good recipes in my collection, that I've made over the years, but just would like to make something new (that does NOT call for the instant pistachio pudding) and is a TNT dessert. Thank you so much for your help.
Judy (in Alaska)

I hope someone caught the mistaken email I sent...anyway, I ordered a potato bag from this site..this person says not to use a potato bag with a pattern on it as the pattern contains ink....thanks for this amazing site! http://www.potatobakingbag.com/

Concerning the potato bags..this person recomends not using pattern material as the patterns contain ink...I ordered one from this site..very informative...thanks for this amazing site! Rosemary from Iowa
http://www.risingstarkaraoke.com/monday_test.html

Hi Nancy,
This is a response for Kathy, who in the March 6th newsletter requested the recipe for the brownies with the large candy bars in the middle. I am sure this is the recipe. I saw Paula Deen make it on her television show about 2 or so years ago. The brownines are very easy, very rich, and very good. I made notes in the recipe that I noticed on the show, that weren't printed in the recipe, and also my notes, when I made them. Enjoy. AtlantaPat

Toffee Brownies, aka Symphony Brownies

1 (17.6-ounce) package brownie mix with walnuts (On the show, Paula said she liked a Chewy brownie. She used a family style brownie mix. I used Duncan Hines Family Size Chewy Brownie Mix and added my own walnuts (3/4 cup), -you'll need that size mix or two regular size mixes for it to spread into a 13x9 inch pan)

Vegetable oil cooking spray


3 (6-ounce) candy bars with almonds and toffee chips, recommended: Symphony brand ( Paula said you could use any flavor chocolate bar -just make sure they are the large ones)

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray (I used the Easy Release non-stick foil and have it long enough to come up over the sides of the pan; and you can just lift the brownies out when done -you don't have to use the cooking spray if you use the non-stick foil) .

Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Note: I found that if you use two boxes of regular brownie mix, cooking them 45 minutes at 350 degrees is perfect. The recipe says that it makes 24 large or 48 small brownies. I noticed on the show that she cut them into 12 squares. I cut mine smaller, since they are so rich. She also guilded the lily (as my mom used to always say of my cooking -it's good, but I always had to add a little something extra) by mixing in a separate bowl, home made whipped cream, broken walnuts, pieces of a candy bar, and put this on top of the cooled brownies and dusted with powdered sugar. You would really have to be a sugarholic to do that though -they are very rich and sweet without all of the topping (I didn't try it with the topping, as I didn't want to guild the lily that much. LOL).
AtlantaPat

Kathy, there is a great search area at the beginning of each newsletter. It is so easy to search out anything we only remember part of!

A new Brownie with a twist
Buy a box or have a recipe that calls for a 9x13 inch pan of Brownies. Mix the batter and pour half of it in the pan. THEN cover the batter with any type of chocolate bar--Hersheys, for instance, then spread the rest of the batter over the chocolate and bake according to the instructions on the box or in the recipe.

These are great warm, melty and yummy, but even cold their are good.
I am sending this from Tucson as we have moved from West Lafayette, Indiana, Hugs to all newsletter friends and especially to Nancy.
Dee in Tucson in the 11/8/2009 newsletter. Chris in NM

Anne, I have not made this Irish soda bread, but it is a T & T from Nancy.

Irish Soda Bread #2

1 tbsp. butter or margarine
4 c. white flour
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk
Rub the butter into the flour. Add salt and soda. Mix all together well by running dry ingredients through your fingers. Add the milk and stir until a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inch thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30-35 minutes. listed under Bread just to the left of each newsletter. Chris in NM

I love these pork chops but can't make them much because my DH doesn't care for pineapple. Go figure!
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Tropical Pork Chops

1/3 c. ketchup
2 tbl. prepared mustard
2 tbl. brown sugar
1 tbl. cider vinegar
1 1/2 tbl. soy sauce
1/8 tsp. garlic salt
1/8 tsp. onion salt
dash cayenne pepper
4 boneless pork chops
salt & pepper to taste
1/4 c. onion, chopped
2 minced garlic cloves
1 tbl. vegetable oil
1/3 c. water
1/4 (I use 1 small can) pineapple tidbits or crushed
hot cooked rice

In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from heat and set aside. Season chopss with salt and pepper. In a skillet, cook chops, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over med. low heat for 20 - 25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.
Serves 4

*Note* I put pineapple in with the first 8 ingredients so that the pineapple taste and flavor permeate the sauce. As you can tell I love pineapple! listed under Pork on Nancy's message board.
Chris in NM
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