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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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Handcrafted Wood Carvings, Clocks and Cribbage Boards 

Tips and Hints from
Dennis at the Prepared Pantry

The Secrets of High Dome Muffins

It’s really easy to make nice, high-domed muffins. Follow these guidelines and your muffins will be the envy of the neighborhood.

1. Fill your muffin tins. Time and again, we see recipes that direct you to fill your muffin tins 2/3’s full. That’s not enough batter for high-domed muffins. Fill your muffin tins nearly full. Your favorite recipe that calls for 12 muffins may only make nine or ten high-domed muffins. Fill any empty tins half full of water.

2. Make sure that your batter is thick. In a full tin, a thin batter will flow all over your oven before setting. Your batter should be “spoonable” not pourable.

3. Get your oven hot enough. Set your oven temperature to 425 degrees. Yes, we know, most recipes list a temperature of 350 or 375 degrees Fahrenheit. You need a high temperature to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. After six or eight minutes, set the temperature back to the lower setting. If you leave it on the high temperature, the muffins will bake too rapidly and will likely be crusty.

There it is—three simple rules to make very attractive muffins.

Muffin Pans - Click Links below to view
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12 cup Professional Muffin Pan
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Dennis at the Prepared Pantry 
This Week's Specials 

Tuna Burger

1- 7 oz. can tuna in water, drained
3 tablespoons onion, chopped
4 tablespoons celery, chopped
5 tablespoons miracle whip
2 tablespoons Dijon mustard
4 hamburger rolls
4 slices cheese of your choice

Mix first five ingredients together. Divide mixture onto bottoms of hamburger rolls. Add a slice of cheese to each. Place hamburger top on each. Wrap each burger in paper towel & microwave on high 2-3 minutes. Makes 4.
This is good with canned salmon also.
No name included with recipe. DM?
Click Here to Print this Recipe

Sweet and Crunchy Chicken

4 skinless & boneless chicken breasts
1 stick butter, melted
4 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 ca French's French fried onion rings

Preheat oven to 350 degrees.

Place chicken on bottom of 9x13 pan. Pour melted butter over chicken.
In a 1 cup measuring cup mix brown sugar & Worcestershire sauce. Add water to make full cup. Pour mixture over chicken.

Sprinkle onion rings over top of chicken. Cover with foil & bake 1 hour. Remove foil & return to oven to bake 15 minutes more.
Serves 4.
No name included with recipe. DM?
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Hi everyone. For Mary, Green Brook, NJ on raising bread. This may not be the best way but it is the lazy way & does always work for me. I just do the dough on the Dough cycle & if the last rise needs to be longer according to the recipe, I make a note, on the recipe, to leave it in the bread machine at the end of the cycle  without opening the lid (VIP), for the number of minutes that extra raise should be. Then take it out, form it as you want, do a third raise if required, & most bread & rolls do, & bake in the oven. I love my Zo & have other brands of yard sale machines only for when I help with a dinner anywhere, but all of them, in my opinion, make dough good to great, but don't bake it very well, so I finish all my rolls & breads in the oven.

I also do that 3rd raise in the oven; when dough is almost ready to come out of the machine, turn on your oven at 350º for just one minute (also VIP), turn it off, cover your formed product with wax paper, & raise as recipe directs. Most of my recipes were written for making by hand, but once you get used to changing how you put ingredients together it is easy to adapt them to the machine. Good luck, I hope it's clear. Am better at showing than telling. Marilyn in FL

Good morning Nancy and all Landers,
I just have a quick tip for all our cooks/bakers in Nancyland.

With all the talk of breadmakers I remembered a tip someone gave me when I bought mine. If your bread doesn't seem to want to rise in the bread machine - the machine pan is probably cold. Just fill it with warm water and let sit for a few minutes. Pour out the water and resume making your bread.
Dianne in Wisconsin

Hi Nancy and Friends: I would love a few sugar free dessert recipes for Valentine's Day. Love my sweets, but my blood sugar does not. Thank you all for all the wonderful recipes I see everyday and also make.
Jeanie in Sunny California

Thanks again, Denny! Am really enjoying your PA Dutch recipes. I think I would have to do about a third of your Vegetable Soup! Sounds good. We also put diced carrots in ours and used canned tomatoes instead of the tomato soup. I will try your version!

To Nancy: I have a question about the link to the new recipes- Aaron’s A-Z. Is there a way to print out those recipes that I’m missing? Also, I see the Crockpot recipes. Is there a special Crock-ette Section?
Thanks! Athena in DE=

Comment
The Aaron's Recipe site is one that has a database.  After a recipe has been input the recipe goes in alphabetical order.  There is not a way to separate the new from the old.  The ones recently input (such as the crock-ette) have the word crock-ette in the recipe title. The new ones for the crockpot are crockpot.  The older recipes are crock-pot. Those recipes are easy to spot but others are not as easy.  The link to search the recipes is
http://www.recipe-greeting-cards.com/recipes.asp
at the top of the page is a blank and a button with Search Query

Tomorrow I plan to add more of the recipes compiled years ago when I was in the hospital for several months. By using this site and inputting the recipes in a database it takes much less time to get them in some kind of order. I will try to figure out some way that our NancyLanders can find the new recipes.  I did add more crockpot recipes today.
Nancy Rogers

I purchased a Babycake mini doughnut maker - haven't tried it yet but was wondering if anyone has any tips and recipes they would like to share. I also see they have a pie maker (2 and 4 pie versions). Has anyone tried the pie maker and would you recommend it to others?
Thanks - Arvilla

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Thanks Bill Dotson for the Preserve Cake recipe you submitted in the newsletter of 2/8/12. Being from the northeast, this is a cake that is relatively unknown and I'm sure would be worth bringing to one of the pot lucks at my office. I'm wondering, however, if you've ever made this cake in a bundt pan or a similar pan with the same ingredients listed, and what jam do you use.
Jerry from Upstate NY

Butterscotch Pecan Raisin Cookies
The amount of pecans should be 1/2 cup chopped pecans. Stir in with chips & raisins.
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No name was included with message DM?

Here are 2 Blueberry Bread recipes for Mimi (2/6/12 newsletter). The first recipe is from Judy (in Alaska) and appeared in an August 2008 newsletter. The second is my recipe and I don't remember where I found it.
Robbie IN

Blueberry Lemon Tea Bread

1 cup sugar
1/2 cup butter, or margarine
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1/2 cup milk
1 -1/2 cups blueberries (fresh or frozen)
1/4 cup lemon juice
1/3 cup sugar

In large bowl with mixer at low speed, beat butter and the 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating in thoroughly each time. Combine flour, salt and baking powder. Add milk and dry ingredients alternately. Gently stir in blueberries (don't thaw, if frozen). Spoon batter into greased and floured 9 x 5 inch loaf pan. Bake at 350º for 70 to 75 minutes, or until paring knife inserted in the center comes out clean. Combine lemon juice and 1/3 cup sugar and spoon over bread. Let stand about 20 minutes and remove to rack to cool completely. Slice and enjoy!
Judy (in Alaska)

Blueberry Banana Bread

1/2 cup softened butter
1 teaspoon vanilla
1 teaspoon baking powder
2 Large ripe bananas, mashed
1/2 cup nuts, optional
1 Cup sugar - can use half brown sugar
2 slightly beaten eggs
1 1/2 cups flour - reserve 2 Tablespoons
1/2 teaspoon salt
1 1/2cups fresh or frozen blueberries

Preheat oven to 350 degrees. Grease and flour a 9 X 5 loaf pans. Cream butter and sugar, then beat in eggs. Add mashed bananas. Stir baking soda and salt into flour, mixing well. Fold in to banana mixture. Stir in vanilla. Sprinkle the two tablespoons of reserved flour over blueberries, then fold in to batter. (don't thaw, if frozen). Stir in nuts. Spoon batter into greased and floured loaf pan. Bake at 350º for 50 to 55 minutes, or until paring knife inserted in the center comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Robbie IN
Print both these Blueberry Bread Recipes

Here is a delicious lemon meringue pie recipe for Erma in Sullivan, MO (2/3/12 newsletter.). It is best if you use fresh lemons for the juice instead of the juice in a bottle or plastic lemon.
Robbie IN

Lemon Meringue Pie

1 baked deep dish 9-inch pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
1-1/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar ( I use Cider vinegar)

Mix sugar and cornstarch together in the top of a double boiler. Add the 2 cups water. Combine egg yolks with lemon juice and beat until well mixed. Add

to the rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
pinch of salt
1 teaspoon vanilla

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. with electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla.

Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly browned.
Robbie IN
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For Denny and Athena 2-7-12,
What do you put the bread filling and the potato filling in? Or, do you cook it separate? Bake it? Thanks, Suzz-NE/TX=

I would love all the Amish recipes you can print out. I came from a long line of German heritage and a lot of the cooking was similar to what's printed in my Amish cookbooks, Love those cooks.
Erma in TN

Thanks Len Lehman in Pa for the Scrapple recipe. It brought back childhood memories growing up in Fredericksburg, Va. I haven't eaten any for a very long time. I will definitely be making some real soon.
Dee in Canada

With all the recipes and discussion on mush, I remembered a way an ex-girlfriends' grandparents made mush and I was surprised that no one else sent the idea in. Just before putting the mush in the pan or bowl to set up they would put crumbled cooked sausage in and mix it up right with the mush. That way when they cooked it they didn't have to cook the sausage separately. I had it this way several times with them and it was quite good.
Rodney E. in Chatsworth

Chicken Livers with Spaghetti

This Mediterranean recipe is especially good with a Bolognese Sauce for this spaghetti dish. Serve it for a special occasion.
Ingredients

1 lb. chicken livers
2 Tbs. flour
1/4 C. butter
1 med. onion, finely chopped
2 C. mushrooms, sliced
1/2 C. dry red wine
1 3/4 C. Bolognese sauce
salt
pepper
1/2 lb. spaghetti
Directions

Cut the chicken livers in half and coat them with flour. Melt the butter in a pan, add the onion and mushrooms and sauté gently for 5 minutes. Add the chicken livers and sauté until browned, stirring constantly. Remove the livers. Stir in the wine and cook until the sauce has reduced by half, stirring occasionally. Mix in the Bolognese sauce, add salt and pepper to taste and simmer for 15-20 minutes. Return the chicken livers to the pan and heat through, without boiling. Meanwhile, cook the spaghetti until tender but firm, then drain thoroughly and rinse in hot water. Pile the spaghetti in the center of a warm serving dish, pour on the sauce and serve immediately.

To make your own Bolognese sauce:

1 pound ground beef
1 carrot, shredded
1 medium-sized onion, chopped
1 garlic clove, minced
2 (15-ounce) cans tomato sauce
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
i teaspoon dried mint (optional)
1/2 teaspoon Italian seasoning

In a large pot, brown the beef over medium-high heat. Drain off excess liquid and add the carrot, onion, and garlic. Cook 4 to 5 minutes, or until onion is tender, stirring occasionally.

Add the remaining ingredients; cover and reduce heat to low. Simmer 20 minutes, allowing the flavors s to blend, stirring occasionally.
Makes about 5 cups sauce..
Artemis in NYC
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