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Post by Chris in NM on Dec 15, 2009 12:01:01 GMT -6
Where is your recipe? This just describes what restaurants serve.
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Post by Chris in NM on Dec 10, 2009 16:08:10 GMT -6
Hi and welcome Toni! The best place for your question would be in the cake/cookie section. Have you looked there? Also you could go up to the drop down menu and go to any one of several of Nancy's sites to check there also! Good luck!
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Post by Chris in NM on Dec 10, 2009 16:05:26 GMT -6
Hello and welcome, Kate! I have moved your post to the newsletter replies, as that is where I thought it might be found easier! Did you send this in to Nancy and the newsletter yet? Please do!
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Post by Chris in NM on Dec 7, 2009 20:26:29 GMT -6
hehehehehe I know, but what can I say?
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Post by Chris in NM on Dec 6, 2009 16:05:27 GMT -6
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 handfulls 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.
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Post by Chris in NM on Nov 29, 2009 9:04:15 GMT -6
More help for webtv users Found this info in the webtv users group and it works great for accessing web sites including Nancy's newsletter without the need to cut and paste. It requires that you have a mobilizer site on one of your F keys. Here are the instructions and a mobilizer site for this easy work around. Leah "Click on the site to be mobilized. When it starts to load, click the mobilizer F key and the mobilizer will appear with the desired URL in its box. Click to access." to recap: --Install the mobilizer of your choice on an F key --Click on the newsletter URL in Nancy's email --When the site starts to load, click the mobilizer F key --The mobilizer with Nancy's URL in its box will appear on your screen --Click and voila - you can read the newsletter! Here's a mobilizer to try: community-1.webtv.net/kn_lawrencerowswell/phonifier/index.htmlPosted on Nancy's 11/28/09 newsletter.
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Post by Chris in NM on Nov 28, 2009 9:25:54 GMT -6
Easy Super Dark Chocolate Fudge T & T
1 12 oz. bag special dark chocolate chips, plus 1/2 c. more 1 (16-ounce) tub of Betty Crocker's Dark Fudge frosting with mini chips (new and good!) 2 handfulls mini marshmallows
Melt together the chocolate and frosting in the microwave on med. Mix in 1 c. marshmallows. Pour in 8 x 8 x 2" pan and refrigerate. Serve after an hour. I used 2 tin 8" pie pans. This was very creamy and decadent!
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Post by Chris in NM on Nov 28, 2009 8:14:52 GMT -6
Royal Lunch Cracker ingredients: Enriched Wheat Flour (contains niacin, reduced iron, thiamine mononitrate (vitamin B1), Riboflavin (vitaming B2) Vegetable Shortening (partially hydrogenated canola oil) Sugar Malted milk (adds a trivial amount of cholestrol) I have no idea whether this is a liquid or a powder. Leavening (calcium phosphate, baking soda) Salt Egg yolks (adds a trivial amount of cholesterol) There you have it. Good luck. Here's the recipe for Common Crackers: Common Crackers 4 cups all-purpose flour 2 TBSP sugar 1 tsp salt 1/4 cup butter 1 cup milk, plus extra milk to brush on crackers. (If you use cream, you'll need to add more liquid until the mixture is sticky) First guess. I'll be trying this out as soon as I buy some malted milk powder and adjusting as I go along to get the correct consistency for cutting out biscuits: 4 cups bread flour 1 TBSP Sugar pinch Salt 1/4 tsp baking soda 1/4 tsp baking powder 1/4 cup Crisco shortening 1 egg yolk 1 tsp malt powder* Enough milk to make dough. Okay, so the RLMC box doesn't list milk or water. But some liquid is needed as egg yolks aren't enough. Sift together flour, sugar, salt, baking soda and baking powder. Cut in shortening until mixture has the consistency of corn meal. Beat in egg yolk. Stir in enough malted milk to make a stiff dough. Roll 1/4 inch think on a lightly floured board. Cut into 3 inch rounds. Prick surface with a fork. Brush surface with milk. Place on an ungreased backing sheet and bake in a 425 degree oven for 15-18 min. or until light golden brown. Store in an airtight container. *A little research on the internet has discovered two forms of malted milk powder. Non-diastatic malt is for flavoring. Like for malted milk balls and malted milk shakes. The other, diastatic malt, has enzymes that turn starch to sugar. They give bread a finer texture and longer shelf life and some sweetness. Bakers use diastatic malt for bread to help with leavening. It also gives bread a crustier crust. Guess which one I think is in this recipe? That's right, the diastatic stuff I.E. with the enzymes. But I'm not sure. So I'll have to try it both ways. BTW you can get diastatic malt all sorts of places. Even eBay. But try your health food store first. Who needs a pound of the stuff. 1 tsp per loaf. So about 1 tsp for this recipe *if* this is the stuff. Another reason I think it's the diastatic stuff? The non-diastatic makes the crust shiny. If you've seen a milk cracker, it's quite dull. Very matte finish. You can make your own diastatic malt: sprout a cup of wheat berries by covering them with water in a jar for 12 or so hours, dump out the water & rinse with clean water, and place the jar in a darkish, warmish, place. Rinse the berries every day with clean water and return to their place. In 2-3 days they will begin to sprout. When the sprout is as long as the berries themselves, dump them out on paper towels, dry them off, and set on a cookie sheet in the sun for a day or so to dry out. Then put the cookiesheet in a 100F oven for an hour or three. Do not let the temp get above 130F or the enzymes will be destroyed. Then grind the dried malted berries into flour, and use it in your favorite recipe at a rate of approx. 1tsp. per loaf. www.laiuppa.com/mary/recipes/milkcrackers.html
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Post by Chris in NM on Nov 25, 2009 17:07:20 GMT -6
Creamy Oyster Broccoli Stew from Laramie, WY
3 c. milk 2 11 oz. cans condensed cheddar cheese soup 1 10 oz. pkg. chopped broccoli 1 c. frozen lose pack hash brown potatoes 1 small onion - chopped 1 pint schucked oysters or 2 (8 oz.) cans whole oysters
In a 3 qt. saucepan combine milk and soup. Stir in broccoli, potatoes and onion. Cook, stirring occasionally over medium heat till bubbly - breaking up broccoli with fork till thawed. Simmer covered for 10 minutes. Remove from heat - cool - cover and chill. At serving time in 3 qt. saucepan, re-heat soup. Place the fresh undrained oysters in saucepan. Cook over medium heat till edges curl. Add to broccoli mixture and heat through. If using canned oysters, add undrained oysters to soup and heat through. Serves 4 - 6.
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Post by Chris in NM on Nov 21, 2009 12:51:47 GMT -6
Pumpkin Pecan Pie Squares T & T
1 cup all-purpose flour 1/2 cup old-fashioned or instant oats 1/2 cup packed brown sugar 1/2 cup butter or margarine, softened 3/4 cup granulated sugar 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 2 large eggs 2 1/4 teaspoons pumpkin pie spice 1/2 cup pecans, chopped 1/4 cup packed brown sugar Whipped cream Directions: PREHEAT oven to 350° F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.
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Post by Chris in NM on Nov 18, 2009 12:38:45 GMT -6
Fudge for One Makes 1 individual serving • From the kitchen of Sharon Batty 1/3 cup sugar 1 heaping tablespoon cocoa 1 tablespoon and 2 teaspoons milk 1 scant tablespoon butter or margarine 1/2 teaspoon vanilla Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on high 1 minute. Stir down sides of cup and microwave 40 seconds more. Add butter and vanilla. Beat until thick and eat. Let set up and cut into squares or eat warm right out of the bowl. www.northpole.comCinnamon Hard Candy From the kitchen of Billy Richardson 2 cups sugar 2/3 cup light corn syrup 3/4 cup water 1 teaspoon cinnamon oil flavoring food coloring powdered sugar (optional) Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temperature reaches 310 degrees or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. www.northpole.comMartha Washington Mounds From the kitchen of Geri Branham 1 stick oleo/butter, room temperature 2 (1 pound) boxes powdered sugar 1 can Eagle brand milk 2 cups chopped nuts (optional) 1 cup flaked coconut 2 teaspoons vanilla 1 small package (3 ounces) cream cheese Mix ingredients in large bowl until well blended. Put in refrigerator for about 1 hour. I do it overnight. Then roll a teaspoon at a time into little balls (the size of a walnut). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate. I found that freezing works better. CHOCOLATE DIP: Melt 1/2 small cake paraffin in double boiler. Add 1 large package chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped chocolate back on waxed paper. After finished put a small amount on top of chocolate to cover toothpick hole. www.northpole.comSnowballs From the kitchen of Anonymous 1/2 cup butter 1 pound chopped dates 1 egg, beaten 1 cup white sugar 1/2 cups Rice Krispies 1/2 cup chopped nuts 1 teaspoon vanilla flaked coconut Cook butter, dates, eggs, sugar, and salt on top of a double boiler until well combined for about 10 minutes. Remove from heat and add Rice Krispies, nuts and vanilla. Mix well and allow to cool. Form into balls and roll in coconut. www.northpole.comStained Glass Candy From the kitchen of Jo Lynn Lee, Kountze, TX 4 cups sugar 1 cup water food coloring 1 3/4 cup light corn syrup 1 Tablespoon desired flavored extract or 1 teaspoon flavored oil In medium saucepan mix water, sugar and corn syrup and cook over medium heat. Stir until the sugar is dissolved. Increase heat and bring to a boil. Boil rapidly until candy thermometer registers 300 F (hard crack stage). Immediately remove from heat. Add flavor and food color. Pour onto cookie sheet and let cool completely. When hard either bend to crack or break candy with kitchen mallet Note: Please be careful when giving this candy to small children it is hard and will splinter like glass. www.northpole.comEnglish Toffee Bars From the kitchen of Bette 1/2 cup butter 2 cups all purpose flour 1 cup packed light brown sugar 1 package sliced almonds Heat oven to 350 degrees. In large bowl combine butter, flour and brown sugar. Blend until fine crumbs form. Press into 13x9x2 pan and sprinkle almonds over the top. Toffee topping: In small sauce pan combine 2/3 cup butter and 1/3 cup packed light brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil 30 seconds. Pour over almonds. Bake about 20 to 22 minutes until topping is bubbly and golden. Remove from oven and spread 1 package white chocolate chips over top to melt. Spread evenly as it melts. Cool completely on wire rack and then cut in squares. www.northpole.comFry Pan Cookies From the kitchen of Carolyn Chambers 1 1/2 cups chopped dates 2 eggs 1 cup sugar 1/4 cup butter 1 teaspoon vanilla 1/4 teaspoon salt 3 cups rice Krispies 1/2 cup chopped nuts chopped coconut Combine first 6 ingredients in a frying pan over low heat. Cook for 10 minutes, stirring constantly. Cool, add 3 cups of rice krispies or a similar cereal, and 1/2 cup chopped nuts. Mix the cereal into the date mixture well. Form into balls and roll each ball in chopped coconut. www.northpole.comSanta's Favorite Holiday Oatmeal Makes 1 bowl • From the kitchen of Mary Lee Kerry 1/4 cup Quaker oats 1/8 cup water or milk 3 tablespoons sugar dash vanilla extract handful red & green sprinkles 12 squirts wild clover honey 1/2 cup pecans 1 Hershey kiss Mix the oats, water, honey, sugar, and extract together and heat for 1 min. and 30 seconds. Lightly spread the sprinkles on opposite sides of the bowl. top with pecans and put the kiss in the dead center of the bowl. www.northpole.com
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Post by Chris in NM on Nov 17, 2009 6:41:29 GMT -6
Ok - here it is; it was in one of the newsletters in Oct. I would check at your local WalMart in the grocery section. The recipe doesn't say what brand it is, so I can't help you there. This is one of Nancy's long time favorite recipes. Pumpkin Applesauce Cake 1 package applesauce cake mix 1 can Pumpkin Pie Mix 1/2 cup Water 3 Eggs Mix all together and beat as directed on cake mix package. Pour batter in 9 x 13-inch pan. Bake for 30 to 35 minutes at 350?. Cool and top with whipped cream. Posted in the Oct., 2009 listing of recipes. www.nancyskitchen.com
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Post by Chris in NM on Nov 17, 2009 6:37:07 GMT -6
Hello and welcome! I moved your query to the Cake section for you.
I am not sure if you mean the cake was posted here or in Nancy's newsletter. Could you help me here a bit? Thanks!
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Post by Chris in NM on Nov 15, 2009 20:08:46 GMT -6
By the way, if you choose pintos, you will need to keep adding water! I did mine today on the stove since I forgot to start them early enough! They were great!
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Post by Chris in NM on Nov 15, 2009 13:21:08 GMT -6
Chris's Chuckwagon Beans
1 lb. dried navy or pinto beans - your choice 6 c. water 1 lg. onion, chopped 1 clove garlic, minced 1 lg. green bell pepper, chopped 1 lb. ground beef salt to taste 1/2 tsp. oregano crumbled 1/4 tsp. red pepper or less 8 oz. tomato sauce
Pick over beans and rinse well. Combine beans and water in a large kettle. bring to boiling; cover; cook 2 min. Remove from heat and let stand 1 hr. Drain in colander. Add beans and the 6 c. water to crock pot. Brown ground beef in a large skillet, when mostly browned add onion, garlic and green pepper in pan drippings. remove with lotted spoon to cooker. Add beef mixture and beans to crock pot, then stir in spices and sauce. Add more water, if necessary to bring liquid level above beans. Cook on low 10 hrs. or on high for 6 hrs, or until beans are tender.
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Post by Chris in NM on Nov 15, 2009 8:39:42 GMT -6
Tunnel of Fudge Cake This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work! Cake 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts* Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. 2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours. 3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above. www.pillsbury.com/recipes/ShowRecipe.aspx?rid=11510
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Post by Chris in NM on Nov 9, 2009 7:17:55 GMT -6
Welcome, Caroline! Just look further down in this section - Amish - and you will find your recipe! Chris
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Post by Chris in NM on Nov 8, 2009 15:49:36 GMT -6
Hello and welcome! Nancy owns several websites and they all contain Amish, Pennsylvania Dutch, etc. recipes that are tried and true. Did you check on this section for what you are looking for? I found 2 others for you. Amish Bread Dressing with Chicken 18 slices toasted bread, cubed 2 cups diced cooked potatoes 1 cup chopped carrots 3 cups chopped celery 1/2 cup chopped parsley 6 eggs 1 quart chicken broth 1 pint cooked diced chicken In large mixing bowl. put bread cubes, potatoes, carrots, parsley and celery. Add well beaten eggs. Add 1 quart chicken broth. (Any meat stock, milk, cream or condensed milk may be used.) Add 1 pint or more of cooked diced chicken and toss lightly. Place in well buttered casserole. Bake at 350 degrees for 30 minutes. Source: www.abbyskitchen.co.uk Chicken and Dressing by Marilynn 18 slices toasted bread, cubed 2 cups diced cooked potatoes 1 cup chopped carrots 3 cups chopped celery 1/2 cup chopped parsley 6 eggs 1 quart chicken broth 1 pint cooked diced chicken In large mixing bowl. put bread cubes, potatoes, carrots, parsley and celery. Add well beaten eggs. Add 1 quart chicken broth. (Any meat stock, milk, cream or condensed milk may be used.) Add 1 pint or more of cooked diced chicken and toss lightly. Place in well buttered casserole. Bake at 350 degrees for 30 minutes. www.nancyskitchen.com
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Post by Chris in NM on Nov 7, 2009 20:12:58 GMT -6
Oh my, Sylvia! This sounds really decadent! When are you going to send it over here? LOL
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Post by Chris in NM on Nov 4, 2009 13:19:37 GMT -6
SPECIAL DARK Fudge Truffles T & T
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips 3/4 cup whipping cream Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator. About 3 dozen truffles.
Nutritional Information per serving (2 truffles: Recipe makes 36 truffles): Calories: 180, Total Fat: 15g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 0g, Total Carbohydrates: 13g, Dietary Fiber: =1g, Sugars: 9g, Vitamin A: 4%DV*, Vitamin C: 0%DV*, Calcium: 2%DV*, Iron: 0%DV* *DV = % Daily Values are calculated based on a 2000 calorie diet
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Post by Chris in NM on Nov 4, 2009 9:15:25 GMT -6
Lemon Curd Pudding
2 cups sugar 1/2 teaspoon salt 6 tablespoons flour 2 cups half-and-half 4 egg yolks 2 lemons, juiced, grated zest 4 egg whites, stiffly beaten
Preheat oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.
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Post by Chris in NM on Nov 2, 2009 16:29:14 GMT -6
Check out the link for the picture! pies baked in tiny jars First I bought a box of 4 ounce jars from a Fred Meyer store. I don't recall what I was originally thinking when I bought 4 ounce jars instead of the more reasonably sized 8 ounce jars that Lauren used, but I think it went something like this: "ooh, cupcake sized pies". I used Kerr brand, quilted jelly jars. Please note the importance of using jars with straight sides that don't narrow at the opening, ok, thank you. I dug out the recipe for Cook's Illustrated Foolproof All-butter Pie Pastry . The all-butter recipe? Yum. I bought some cherry pie filling in a can because, I will not lie, I am lazy. •When putting in the bottom crust allow it to stick up over the edge to give you something to turn under and crimp later. I don't have nearly enough crust in the picture above to do the job right. My second batch, which I didn't take pictures of, had properly tucked crust and didn't leak nearly as much. When you do leave enough crust they look more like this (one from my second try): •Put filling in to about 3/4ths of an inch below the top. This way you'll have enough room to put the top layer of crust on and press the edges together. •There is no really good way to get a small disk of pie dough into the jar and press it into place. I sort of made a cone to lower the dough and just smooshed everything into place, trimming a bit off where needed. •I used aspic cutters to make tiny shapes in the crust, I did this with the small pies made in muffin tins as well. •Fold over and crimp the edges as best you can, it's pretty difficult in such a small jar. Better yet, use a larger jar. •Bake somewhere between 350 and 400 degrees until the bottom of the crust is browning, an advantage of baking in a glass container. The top might pop off or puff up adorably. •Putting a Silpat on your baking sheet keeps the little jars from sliding around when you remove them from the oven, they are otherwise frighteningly slidy and hot. •Don't forget to take the lid off before you put them into the oven! •If you only put one hole in the crust they might erupt like a volcano. •Removal from the jar is a little messy. Just go with it. •Cherry held up better than apple as a filling with enough flavor to stand out in such a small amount. www.notmartha.org/tomake/piesbakedintinyjars/ Chris in NM
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Post by Chris in NM on Oct 25, 2009 12:38:10 GMT -6
Oops! Sylvia, we call boneless, skinless chicken breasts sliced in about 3 - 4 pieces lengthwise chicken tenders. We can buy them already boned and skinned and sliced in 2 lb. packages that are in the freezer section. That way, you don't have to eat a whole or 1/2 breast! Bob and I usually have 1 1/2 pieces each. We just eat any more than that. Go ahead and try it! This dish is very good! I will be fixing it again!
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Post by Chris in NM on Oct 22, 2009 12:03:26 GMT -6
Soft Sugar Cookies 3 cups sugar 2 cups cooking oil 4 eggs 2 teaspoons baking soda 2 cups buttermilk - no substitutions 3 teaspoons vanilla 8 cups flour 1 teaspoon salt 6 teaspoons baking powder Mix sugar and oil and beat well. Add eggs and mix well. Sift dry ingredients except baking soda. Add the soda to the buttermilk. Add flour mixture with buttermilk mixture all together. Add vanilla. Bake at 350 degrees for about 5 minutes or until lightly browned. Recipe is from my cousin. This recipe is about 60 years old. Old Time Recipes From Chris in NM www.nancyskitchen.com Chris in NM
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Post by Chris in NM on Oct 22, 2009 11:59:02 GMT -6
I made the Party Size Crunchy Onion Chicken Tenders tonight for dinner with mashed potatoes and a shared avcado. I made some changes to the chicken recipe. This is the original recipe: Party Size Crunchy Onion Chicken Tenders Makes 8 Servings
prep 10 min. cooking 15 min.
(3 cups) FRENCH'S® Original or Cheddar French Fried Onions 6 oz. can 1/4 cup flour 2 lbs chicken tenders . 2 eggs, beaten
CRUSH French Fried Onions with flour in plastic bag. DIP chicken tenders into egg; coat in onion crumbs. BAKE 15 min. at 400°F until chicken is cooked. SERVE with French's Honey Mustard and Spicy Buffalo Ranch Dip.
and here is my version:
Party Size Crunchy Onion Chicken Tenders
serves 2
(1 ½ cups) FRENCH'S® Original or Cheddar French Fried Onions 6 oz. can 1/3 cup flour 1/2 lbs chicken tenders 1 egg, beaten
CRUSH French Fried Onions in plastic bag. DIP chicken tenders into flour, then egg then coat in onion crumbs. BAKE 15 min. at 400°F until chicken is cooked.
What I found out is that I should have dipped the tenders in the egg, then flour, then the crushed onions. The coating had a tendency to fall off the chicken. I also pan fried them in an electric skillet in a small amount of canola/olive oil. I have made chicken in the oven before and it turned out very dry. Ours was very tender and juicy! If you notice, we did not use a dip. It was not needed.
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Post by Chris in NM on Oct 22, 2009 11:52:09 GMT -6
Sweet Potato Pie 3 cups cooked mashed sweet potatoes (if canned, drain well) 1/2 cups margarine 2 cups sugar 1 tablespoons vanilla extract 1/4 teaspoon Salt Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold. From the recipes of Mrs. Johnson, Miami, TX www.nancyskitchen.com
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Post by Chris in NM on Oct 21, 2009 16:48:40 GMT -6
Oh it is Sylvia! However if we can't get the baking pieces till late Nov. or so, I know you can't. Maybe you could improvise though? Dark chocolate pieces and raspberry syrup? Sounds good to me!
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Post by Chris in NM on Oct 20, 2009 20:45:13 GMT -6
Raspberry-Filled Dark Chocolate Topped Fudgey Brownies -TNT
1-1/4 c. (2-1/2 sticks) butter 2 c. sugar 2 tsp. vanilla 4 eggs 1 1/2 c. all purpose flour 3/4 c. cocoa 1 - 8 oz. - pkg. Dark Chocolate Filled w/ Raspberry Creme baking pieces 3/4 to 1 c. chopped pecans
Heat oven to 350º F. Grease 13/9/2 baking pan . Melt butter in medium saucepan over low heat. Remove from heat; stir in sugar and vanilla. Add eggs, one at a time, beating just until blended. Combine flour and cocoa; gradually add to butter mixture, stirring just until blended. Do not over mix. Add nuts. Spread batter into prepared pan. Sprinkle with the premier baking pieces. Bake 35 minutes or until wooden pick inserted in center comes out clean. Sprinkle with powdered sugar. Cool completely in pan on wire rack. Cut into squares. 2/26/2006 newsletter
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Post by Chris in NM on Oct 19, 2009 5:47:31 GMT -6
Apple Crisp – my way!
• 10 cups thinly sliced apples • 1 cup white sugar • 1 tablespoon all-purpose flour • 1 teaspoon ground cinnamon • 1/4 cup water – ONLY if not frozen!!!***** • ¼ tsp. nutmeg
• 1 cup quick-cooking oats • 1 cup all-purpose flour • 1 cup packed brown sugar • 1/4 teaspoon baking powder • 1/4 teaspoon baking soda • 1/2 cup butter, melted • Preheat oven to 350 degrees F (175 degree C). • Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. • Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. • Bake at 350 degrees F (175 degrees C) for about 1 hour. Oh my gosh, this is delicious! I have never had such a delicious apple crisp! I will never search for another recipe! I fixed this for my large, picky family for Thanksgiving. There were no leftovers!:-) Here's what I changed. I made 2 batches. In one, I added 1/4 cup of water rather than 1/2 cup. That was perfect. In the other batch I didn't add any water at all, and it was a little drier than I like. So cut the water in half. Also, I tossed the apples in the cinnamon and sugar mixture, and I added some nutmeg to that mixture. I think that's what made the apples soooo perfect. Lastly, I doubled the crust recipe and put a layer on top and on bottom. Yum!!! I used 6 large Granny Smith's. I won't change a THING about this recipe next time I fix it, which if my family has anything to say about it, will be tomorrow!:-) 11-13-06 I made this again for like the 5th time. It's still good, but I think next time I will try to cut the butter into the crust rather than melt it. My crust is never "crumbly" like I like on a crisp recipe. Still a 5-star no doubt!!! Tasted wonderful. I followed the directions exactly this time, but in the future I will make the following changes: cut the amount of water in half, double the topping and add 1/4 teaspoon of nutmeg. You may need to increase the cooking time as mine was not done in 45 minutes. Great recipe though!
*****I would add no extra water if the apples are frozen, way too much liquid! I also did not add a crust to the bottom. I probably will next time!
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Post by Chris in NM on Oct 18, 2009 13:35:50 GMT -6
Oatmeal Butterscotch Cookies T & T
3/4 cup (1-1/2 sticks) butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 eggs 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups quick-cooking or regular rolled oats, uncooked 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
1. Heat oven to 375°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
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