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Post by NancyRogers on Dec 18, 2003 11:45:17 GMT -6
Hi Nancy, Here's a receipe from Sri Lanka. This is very tasty. Thusitha Rodrigo
DATE CAKE
500 gms Dates 150 gms.. Cadjunuts / Almonds 4 Eggs 250 gms. Butter/ Margarine 250 gms. Pumkin Preserve 250 gms. Sugar 250 gms. Flour 150 gms. Pumkin Preserve ** (Not necessary) 50 gms. Semolina (Roasted) 1-1/2 tsp. Bicarbonate of Soda 1 tsp. Spices 2 tsps. Vanilla 2 -3 tsps. Brandy 1-1/2 tsps. Baking Powder
Cut the dates into small pieces and soak it with Bicarbonate of Soda (for over one night)
Sift the flour with the Baking Powder and put aside. Beat Sugar, Butter & Egg yolks together. Beat well Add the well beaten whites, add Flour and roasted Semolina. Add **Pumkin Preserve. . Mix well. Add soaked dates and chopped Cadjunuts/Almonds. Lastly add few drops of Vanilla Essence , Brandy and Spices. Bake at 350 deg-F approximately 60 minutes more or less.
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Post by NancyRogers on Oct 17, 2004 5:10:51 GMT -6
Linda, This sounds yummy!!!!!
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Post by NancyRogers on Feb 23, 2003 17:56:01 GMT -6
This is for Regina who requested brownies made from a chocolate cake mix.
Triple Chocolate Brownies
1 small box of chocolate pudding 2 cups cold milk 1 box chocolate cake mix 12 oz chocolate chips
Mix pudding and milk. Add cake mix, fold in chips. Spread in a greased 9x13x2 inch baking pan. Bake 35 minutes in preheated 350 degree oven.
These are simple to make and ohhh soooo good.
Mcmoozie
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Post by NancyRogers on Feb 17, 2003 18:19:31 GMT -6
Pineapple Upside Down Cake
This classic couldn't be easier -- it ices itself! Also, for a more robust citrus flavor, substitute lemon cake mix for the white.
6 tablespoons butter or margarine 1 (20 ounce) can pineapple, either sliced or crushed, juice reserved 3/4 cup reserved pineapple juice 1/2 cup chopped pecans 1 1/3 cups packed light brown sugar 1 (18.25 ounce) white cake mix
Preheat oven to 350º. Melt butter in a 9" x 13" baking pan. Drain pineapple, reserving 3/4 cup juice. Sprinkle nuts in botttom of pan, and cover evenlly with brown sugar. Arrange pineapple slices (or crushed pineapple) on top.
Prepare the cake mix according to package directions, replacing 3/4 cup liquid with reserved pineapple juice. Pour over brown sugar, and bake for 45 - 50 minutes, or until cake top springs back when touched.
Source: Quick Fixes with Mixes by Lia Wilson
My Note: Could also add marachino cherry to center of pineapple slices.
Submitted by Trish
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"SIN"
Aug 12, 2002 20:10:37 GMT -6
Post by NancyRogers on Aug 12, 2002 20:10:37 GMT -6
Could you please state what some of the ingredients are in the recipe.
Nancy
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Post by NancyRogers on Aug 23, 2002 19:11:45 GMT -6
Welcome. Am looking forward to your expertise.
Nancy
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Post by NancyRogers on Aug 23, 2002 7:31:47 GMT -6
Posted by Letsgggo
Tiger Butter Bar Cookies ~~~~~~~~~~ 16 oz. good quality white chocolate (Lindt is the one I use) 1 1/2 cups creamy peanut butter 2 cups semi-sweet chocolate chips
Directions: Line a large jelly roll pan with parchment or waxed paper. I spray the pan with cooking spray first so the paper goes easily into the corners.
Microwave peanut butter and white chocolate on high power for 1 minute. Stir til melted every 30 seconds so as not to burn the chocolate.
Pour into the prepared pan. It will barely cover the bottom of the pan-but don't worry-these are very rich and should be thin.....
Microwave semi-sweet chocolate-stirring after 1 minute on high power-then every 30 seconds til melted being careful not to burn it.
Spoon over choc/peanut butter layer and swirl in deeply with a kitchen knife to make the beautiful 'tiger stripes' of chocolate and peanut butter.'
Refrigerate until it is hardened-To cut take out of the fridge, peel off the parchment paper-Let it soften some or it will splinter when cut. Cut into small squares.
*White chocolate can get rancid quickly-but this freezes wonderfully or it can be kept in the fridge for a long time...
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Post by NancyRogers on Sept 16, 2002 6:25:42 GMT -6
I am in need of some help? though my mom says for me to just try it first and see what happen. I am wanting to make my daughter a birthday cake with horse theme. I am wanting to make a regular cake and cut 1/4 of the cake and remove it. Then pour blue jello into the part removed to look like a river in the middle of the cake. My question is will this work or will the cake soak up the jello gelatin mix? Do you have any suggestion? or other recipes to make this work? thank you malinda_helton
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Post by NancyRogers on Sept 22, 2002 8:39:18 GMT -6
First, Nancy, let me say that I too love your newsletter. I'm sure that I have no idea the amount of time and energy you expend for our pleasure.
Thank you so much!
Now, several weeks ago I read a request for a St. Louis favorite "Gooey Butter Cake" I have no idea where this receipe came from but can tell you that the cake is available everywhere in St. Louis -- chain grocery stores to neighborhood bakeries. I would guess, however, that the receipe they use is for mass production rather than this one cake recipe. I respect your responsibility to copyright laws and that is why I mention this. Anyway, here 'tis:
GOOEY BUTTER CAKE
CRUST: 1 Box Yellow Cake Mix 1 Stick Butter (softened) 1 Egg
Mix with fork and put into a heavily criscoed or buttered 13x9 pan with lots of flour on your hands so mixture doesn't stick to your fingers. Build up sides for filling.
FILLING: 1 package 8oz. Philadelphia Cream Cheese 2 eggs 1 box of powdered sugar
Mix well in your mixer…Pour into shell and bake at 350 degrees for 40 minutes.
Cake will look "un-done", but that's because it's "GOOEY"
Your Fan in Las Vegas
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Post by NancyRogers on Sept 22, 2002 9:14:38 GMT -6
Many years ago I had a recipe for a coffee cake that had crushed cornflakes as one of the ingredients. I have since lost it and wondered if anyone might have one. Thanks, Carol G.
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Post by NancyRogers on Sept 22, 2002 9:35:54 GMT -6
For those requesting a molasses cake recipe. I don't know if this is the recipe that people are looking for but it is very good. It has been passed around our family for over 10 years now. If it isn't at a family gathering, the gathering just seems incomplete. Linda, (carnation037) Molasses Crumb Cake
1 c. shortening 4 c. flour 2 c. sugar 2 c. water 1 c. + 1/4 to 1/2 c. molasses, separated 1 tbsp. baking soda
Preheat oven to 325. Grease and flour a 9x12x2" pan. Mix shortening, flour and sugar into crumbs. Remove 1 1/2 c. and reserve for topping. Set remainder aside. In a 5 quart pot, bring water to a boil, add the 1 c. of molasses until dissolved. Then add the baking soda, (this will fizz up).
In a large bowl, by hand, start mixing the larger crumb mixture with the hot molasses mixture, a little at a time until it is all mixed. Now add the 1/4 to 1/2 c. molasses (according to your molasses taste) until well mixed. Pour into pan. Sprinkle with reserverd 1 1/2 c. crumbs. Bake for 40 - 50 minutes.
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Post by NancyRogers on Sept 22, 2002 8:37:03 GMT -6
This is for Laura L Granola Bars
3 c. quick cooking oats 1 c. raisin 1 c. peanuts 1 c. sunflower seeds 1 1/2 t. cinnamon 14 oz. condensed sweetend milk 1/2 c. melted butter
Mix all ingredients together and press evenly into a greased foil lined cookie sheet. Bake at 350 25-30 min,until golden brown. Cool and remove from pan. Peel off foil and cut into bars. Store in a zip lock bag at room temperature.
Note: Using shelled sunflower seeds makes digestion much easier, unless you need an UNUSUAL amount of fiber or your mother was a squirrel.
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Post by NancyRogers on Oct 17, 2002 5:55:27 GMT -6
This is for Sandra and was originally sent in by Doris King: Posted by Jfine412@cs.com
Orange Cream Cake in a Cup
18-1/2 oz package white cake mix 3.4-oz. pkg. instant pudding mix 16 plastic zipping bags 2-2/3 c. powder sugar, divided 12 t. orange drink mix, divided 8 12-oz. microwave-safe coffee mugs Place cake mix and pudding in a large bowl, blend well with a wire whisk. Place 1/2 cup dry mix into 8 plastic zipping lock bags; smooth each bag to remove as much air as possible before sealing. Label each bag "Cake Mix." Place 1/3 cup powder sugar and 1-1/2 teaspoons drink mix in each remaining bag; label these bags "Glaze Mix". Place one of each mix into each mug. Attach a gift tag with instructions to cups. Makes 8.
Generously coat inside of mug with non-stick vegetable spray. Empty Cake Mix into mug. Add one egg white, one tablespoon oil and one tablespoon water; stir well until combined. Microwave on high for 2 minutes. While cake is cooking, place Glaze Mix into a small bowl; add 1-1/2 teaspoons water and mix well. Pour glaze over warm cake.
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Post by NancyRogers on Nov 21, 2002 6:12:01 GMT -6
I hope this is what Norma is looking for.
Sweet Potato Pound Cake
1 cup butter, softened 2 cups white sugar 2 cups cooked and mashed sweet potatoes 1 teaspoon vanilla extract 4 eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup sifted confectioners' sugar 5 teaspoons orange juice 2 tablespoons grated orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Pour batter into 10 inch tube pan. Bake at 350° for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
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Post by NancyRogers on Jan 29, 2003 6:48:06 GMT -6
Hi Nancy,
Here is the recipe that Ava was asking about. I fixed this years ago for my kids and it was always a favorite. Had to really search for it tonight, but I finally found it. Glad to be able to contribute to this newsletter. I have tried many of the recipes that others have sent in and they have always be good. Thanks for all you do to get the newsletters out each time. Jan
Uncooked Cocoa Cookies
2 cups sugar 1/2 cup butter or margarine 1/2 cup milk (I used evaporated but either will work) 5 T. Cocoa 1/2 cup peanut butter 3 cups quick-cooking oats, uncooked 1 cup chopped nuts 1/2 tsp. vanilla
Mix and boil together for one minute the sugar, butter and milk. Remove from heat and add cocoa, oats, nuts and vanilla. Stir until consistency to drop from tip of a teaspoon on wax paper to cool. Makes about 3 dozen.
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Post by NancyRogers on Jan 29, 2003 6:54:03 GMT -6
No Bake Cookie Recipe
2 C white sugar ¼ C unsweetened cocoa powder ½ C milk ½ C margarine 1 t vanilla extract pinch salt ½ C chunky peanut butter 3 C quick cooking oats.
In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
Makes 3 dozen
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Post by NancyRogers on Jan 29, 2003 6:59:46 GMT -6
LEMON CRUMB DESSERT
2 packages (3 oz. each) or 1 package (6) oz) Jell-O- Lemon Gelatin 1 1/2 cups sugar 1/4 teaspoon salt 2 cups boiling water 1 1/2 teaspoons grated lemon rind 2/3 cups lemon juice 3 1/3 cups (2 tall cans) undiluted evaporated milk, chilled 2/3 cup melted butter or margarine 4 cups vanilla wafer or graham cracker crumbs
Dissolve Jell-O Gelatin, sugar, and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until fluffy. Meanwhile, mix butter and vanilla wafer crumbs. Press firmly into two 11x7x1 1/2 inch or 9 inch square pans or 4 8 inch pie pans. Sprinkle with reserved crumbs. Chill until firm. Makes 24 servings.
Irene
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Post by NancyRogers on Dec 21, 2004 17:04:50 GMT -6
Hello again Outdoorsman! Below is a recipe we found for you. Hope it works! Roast Suckling Pig - serves 10 10-15 pounds suckling pig 1/2 cup vegetable oil Salt and ground pepper to taste Bread stuffing, plus 2 tsp sage, crumbled 1/4 pound butter, melted Bread Stuffing: 1/4 pound butter 4 tbsp chopped onion 4 tbsp chopped celery 4 cups dry bread crumbs 1/4 tsp ground pepper Salt to taste Melt the butter in a skillet and stir in the onion and celery. Cook over low heat until the onion is soft, add this mixture to the crumbs and toss lightly with plenty of pepper and salt. Preheat the oven to 350 F. Rub the pig with the oil and sprinkle with salt and pepper. Stuff lightly with the stuffing and sew the cavity shut. Put the pig on its side on a rack in a shallow roasting pan. Cover the ears and tail with foil so they do not burn. Place in the oven and baste every 20 minutes with the melted butter until there are enough pan juices for basting. Roast about 2 1/2 hours, basting often, then remove foil. Roast about 30 minutes more, until the internal temperature is 165 F. Remove and let rest at room temperature for 15 minutes before carving. www.free-gourmet-recipes.com/prsuckling.shtmlAlso, click on the following link to www.massrecipes.com and you will find another recipe. www.cdkitchen.com/search/search.php?t=1&Submit=Search&c=&order=1&q=roast+suckling+pig
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Post by NancyRogers on Dec 21, 2004 17:01:25 GMT -6
Hello and welcome Outdoorsman!
I am putting your message in the game section at the bottom of the board. That would be where this would go. Watch for your answer!
Chris in NM
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Post by NancyRogers on Dec 21, 2004 17:15:40 GMT -6
Thanks so much! These sound possitively yummy!!!!
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Post by NancyRogers on Dec 21, 2004 17:18:08 GMT -6
Buffalo meat is so good and good for you!!!!!
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Post by NancyRogers on Feb 19, 2004 20:43:00 GMT -6
I was on WW and went off the program. I did gain some of my weight back over the 8 months that I went off the program. The first time I was on WW my weight loss was very slow. Recently I joined Curves (exercise for women) and have more weight each week than I did in several months the first time I was on WW. Because I have muscular dystrophy and weakened muscles finding an exercise program that I could do was hard to find. I joined Curves for Women several before I joined WW. In the past month I have lost 9-1/2 inches over my body in the past month. The first time I was on WW I lost less than 2 pounds a week if I was lucky. There were often weeks and weeks I didn't loose anything. I have been back on WW for several. I lost more than 6 pounds the first week and this week I lost over 4 pounds. For me exercise has made all the difference. I feel so much better as well. Nancy Rogers www.nancyskitchen.com
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Post by NancyRogers on Feb 21, 2003 6:58:03 GMT -6
One thing that really helps me is to plan ahead. Decide what you are going to cook in advance. Plan the menu and have the ingredients ready. When I hurry or am tired I will grab anything even if it isn't good for me. Planning has helped a great deal. I have most of the Weight Watcher Cookbooks. They have wonderful recipes in them. I choose a recipe and plan around that recipe. When I am at work all day the crockpot recipes are great.
Nancy
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Post by NancyRogers on Feb 21, 2003 6:53:38 GMT -6
Yesterday I did well on the diet. No temptations. ( I have had a cold an nothing tasted good and that probably helped.) In the past few weeks it has been increasingly more difficult to stay on the diet.
I had to quit buying skinny cows too. They kept calling my name wanting everytime I passed by the freezer. There are just some things that I have to stay away from because I will eat too much of them. That includes the Smartones Desserts. I love the taste of them but can't stop with one.
When I have a sweet tooth I make jello
1 small package sugar-free jello 1 small carton fat-free yogurt 8 ounces hot water
Dissolve jello in water. Mix in yogurt with whisk.
Favorites are lemon jello + lemon yogurt lemon jello + key lime yogurt lemon jello + peach yogurt but any combination works. I find blueberry tastes good but doesn't look very good when it is ready to eat because of the coloring of blueberry yogurt.
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Post by NancyRogers on Feb 19, 2003 21:31:23 GMT -6
I have had to stop buy diet desserts. One problem is when I go out and buy something like Skinnycow desserts instead of eating one and it only counting 2 points I eat the whole package. They must be related to potato chips or something. You know the kind they advertise that you can't just eat one.
Another problem I have is I love good food. Good Mexican food, Italian food, and Chinese food. I am a recreational eater.
Nancy
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Post by NancyRogers on Feb 18, 2003 8:37:29 GMT -6
This is Nancy and I need a buddy too. It has been so hard lately to stay on the Weight Watcher's Diet. It would help to have someone that can encourage me stay on course.
Nancy Rogers
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Post by NancyRogers on Aug 28, 2002 5:09:11 GMT -6
4 boneless Pork Chips (5 ounces) (I used Schwan's) 1 cup salsa 1 bell pepper 1 cup white onion, chopped salt and pepper to taste
Season pork cops to taste. In a nonstick skillet brown pork chops on both sides. Add salsa, bell pepper and onion. Simmer for 30 minutes. (I have also cooked this in the oven for 30 minutes at 350 degrees. Makes 4 servings
Calories 200 Fat 7g Fiber 2g Carbohydrate 7g Cholesterol 60mg Sodium 516mg Weight Watcher Points - 4 Points
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Post by NancyRogers on Aug 28, 2002 5:10:39 GMT -6
7 cups apple sliced, peeled 1/3 cup granulated sugar 2 Tablespoons all-purpose flour 2 teaspoons cinnamon
TOPPING: 1 cup quick cooking rolled oats 1/4 cup brown sugar, packed 1 Teaspoon Cinnamon 1/4 cup margarine, imitation
In small bowl combine 1/3 cup sugar, flour and 2 tsp cinnamon. Add to fruit and toss. Place in baking dish.
TOPPING: Mix rolled oats, brown sugar and cinnamon. With pastry blender two knives, cut in margarine until crumbly. Sprinkle over fruit mixture.
Bake at 350 for 55 minutes until fruit is barely tender. Serves 6
Fiber - 5 grams Calories - 237 Fat - 5 Weight Watcher Points - 4 Points
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Post by NancyRogers on Aug 28, 2002 5:12:57 GMT -6
1 pound lean ground beef 1/2 cup bottled barbecue sauce 1/4 cup pickle relish 1/4 cup onion (chopped)
Combine ingredients and form into shape of hotdogs. Saute in skillet, turning until browned and cooked through. Place hot dogs in buns and serve with mustard.
Calories 183 Fat 7g Fiber 5g Carbohydrate 12g Cholesterol 45mg Sodium 309mg Weight Watcher Points - 3 Points
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Post by NancyRogers on Aug 28, 2002 5:13:29 GMT -6
2 pounds round steak 4 large potatoes (peeled and quartered) 2 cans (6 ounces each) mushrooms, reserve liquid 1 package dry onion soup mix
Place steak on foil and sprinkle soup mix on top of steak. Place potatoes and mushrooms evenly over the top of the steak. Pour mushroom liquid (add enough water to make 1/4 cup of liquid) over meat and vegetables. Wrap foil tightly. Bake at 350 degrees for 1 1/2 hours. Makes 6 servings.
Calories 313 Fat 1g Fiber 4g Carbohydrates 30g Cholesterol 65mg Sodium 350mg Weight Watcher Points - 6 Points
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