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Cobbler Recipes
Meatloaf Recipes
Strawberry Recipes
BBQ and Marinade Recipes
Crockpot Recipes

I am sure your readers will help me with this problem. My husband used our garage for a shop for many years. Now, he has finally moved out, and I am left with a very badly stained floor . Goodness only knows what all the stains are from. I tried dry dishwasher detergent, to little avail. I am wondering if others solved this problem. Husband is so proud of his new shop he pretends the floor is clean.

On another note, here is a winner cake for Dale.

Heavenly Lemon Cake
1 box white cake mix, ( I used Duncan Hines)
1 can lemon supreme frosting
12 ounces Cool Whip
1 can lemon pie filling (I used Musselman's)

Mix cake according to box directions. Spread in a 9x13 pan. Put a dab (heaping teaspoon) of lemon pie filling all over top of raw cake - about 15 or 20 dabs. Place in a 350 oven and bake according to box directions. Remove from oven when springs back to touch and let cool.
Mix lemon supreme frosting and Cool Whip together. Spread over cooled cake. Refrigerate immediately. Such a delightful, surprising cake. Very refreshing.

NOTE: You will have enough pie filling and frosting for two cakes, so it is prudent to buy two cake mixes. This cake also freezes.
Jenny

Please help! In a recent news letter there was a recipe for a cake that used 1 & 1/2 cups fresh peaches. I was sure I still had it on my computer, but cannot find the recipe. I used the index for "Peach cake" with no luck. It is not in Aug. 1 or Aug. 2, 3, or 5 that I can find. My peaches will be spoiled!
IMM in Iowa.

Hello, Nancy, Kitties, and Recipe Friends! Janice in Pennsylvania was asking about using frozen zucchini. I'm a pretty casual cook when it comes to zucchini. I shred it and put into Ziploc freezer bags which is usually between 1-1/2 and 2 cups per bag. When I want to use it in Zucchini Bread, I'll put the frozen zucchini into a strainer and set it in the sink to thaw. When it's thawed, I squeeze it to get rid of excess moisture before adding to my recipe. I don't worry whether it's exactly the amount called for and it's never seems to be either too little or too much. If you want to stir the zucchini into a soup or stew, just throw it in frozen. The shreds will virtually dissolve into the soup, but you'll have all that good nutrition added. By the way, I use zucchini and yellow squash interchangeably in my cooking. The only time I care whether it's zucchini is in Christmas breads where I want the pretty flecks of green showing.

Nancy, I got thinking the other day just how much this group and your newsletters mean to me. I never would have believed how much a group in cyberspace could feel like friends and family. Thank you, Nancy, for making this
all possible. It's so much work for you, and you are very much appreciated!
Sue (Cooky) in Indiana

Maryann from Mn asked for the recipe for the topping for the "Indescribably delicious Banana Bread". I'm enclosing the complete recipe as it appeared when originally submitted. The topping is included here. BTW, I have made it, and it truly is delicious! Next time, I think I'll toss some chopped walnuts in it just for a slightly different effect. Happy baking!
Cheryl, Ohio

Indescribably Delicious Banana Bread
1 cup butter
1-1/2 cups sugar
2 large eggs
4 very ripe bananas, mashed*
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
1-1/2 teaspoons baking soda
2 cups all purpose flour
1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar. Mash bananas, beat the eggs and add to the bananas with the vanilla and buttermilk. Mix well. Add to creamed butter and sugar mixture. Sift together flour, soda and salt. Add to banana mixture, beat well. Pour into 2 greased and floured 9"x 5"x 3" loaf pans. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool

Topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup or more, chopped pecans

Melt butter in saucepan. Add sugar and milk. Cook until very syrupy. Remove from heat and add chopped pecans. Pour over bread, spreading to all the corners and place under broiler until bubbly and brown. WATCH CLOSELY so topping does not burn.

Note: Use the softest mushy bananas that you can. I leave them on the counter until they are almost black. This recipe was posted along time ago on Gail's Recipe Swap by nlb. It originally came from a Jr. League in Austin cookbook.

This recipe was also submitted by Jocelyne in Québec, Harriet in Az, Brenda from Alabama

Could someone email me the crock pot beans with pineapple? I see someone said it was in the July 20 newsletter, but I didn't subscribe until the 22nd of July I think. I am loving it!
Thanks! Deb Brush, Colorado

Comment
There is an online index for the newsletter. Just click on the link on the top right side of the page. It will take you to the index of the online newsletters.
Nancy

Hi Can't wait to try you strawberry cake recipe. Can you tell me if the 1 package of strawberries are frozen and how much. I really enjoy recipes and your thought for the day.
Judy

The recipe calls for one package of strawberries (no sugar) Does that require fresh or frozen berries - if frozen, do you drain them? Thank you so much for a bright spot in my day.
Mimi

Re: fish tart that was eaten at a medieval canadian wedding on TV

Jan in Pa ( July 31st ) : I have to confess my ignorance but I surfed and found an interesting site that explains the "fish tart" .Jocelyne in Québec

http://www.daviddfriedman.com/Medieval/Cookbooks/

29. With this, fish tarts: and to give to understand to him who will do this work -- because not everyone is master of it -- he should take his fish, that is good slices of tuna, good large filleted carp, good large fresh eels, and of all this take according to the quantity of tarts which he is ordered to make; and take all this and cut it into fair pieces, and put to cook in a fair and clean cauldron according to the quantity which you have; and when it is cooked take it out onto fair tables which are fair and clean and pick over all your meat so that there are no scales nor bones, and then chop it very well. And arrange that you have good candied figs, prunes, dates, and slice this very finely into little dice; and take pine nuts and make them clean as they should be, and take candied raisins and clean them very well so that there remain no stems; and take of all this according to the quantity of the filling which you have made from the fish, and wash this stuff very well in white wine, and then mix it with your fish in a fair pan. Then take another pan which is fair and clean in which have some fair and clear oil refined, and when it is refined put this oil into your filling according to the quantity of it which there is, then put it on fair coals to heat and stir it constantly with a fair spoon; and then take fair fine powder and put it in in reason, and a great deal of sugar. And then tell your pastry-cook to make the tarts for you, either large or small, and let them be covered.

I sure hope that my request hasn't gotten loss somewhere, over the internet, or where ever things go when you know you sent it and someone doesn't receive it. I'm looking for a Coconut Pie recipe. Not a cream pie, it's more like a coconut macaroon. I've eaten this pie and it is so good. Please everyone if you have a recipe like this please send.

Oh and I made the Lemon Bars, June 28 letter, oh my gosh so good. Then I made the Angel food cake with the cherry pie filling, another great dessert. Don't be afraid to try them.
Thanks to everyone with all the great recipes.
Hot in Louisiana

Someone posted their recipe for Freezer Corn (sounded good)...I thought since
that time is approaching, I would share mine. Janice in Pennsylvania

FREEZER SWEET CORN
4 quarts fresh cut sweet corn (18-20 ears)
1 quart hot water
2/3cup sugar
1/2 cup butter (or margarine)
2 tsp. salt

Combine all ingredients in a large kettle. Bring to a boil. Reduce heat and simmer 5 - 7 minutes; stirring occasionally. Place in shallow containers to cool; stirring occasionally. Spoon into freezer bags and freeze. Makes about 3 quarts. To use: thaw and heat.

I tried the peanut Butter Swirl Brownies (the Prepared Pantry) in July 27 newsletter. I tested at 35 minutes and took them out of the oven immediately. But they are extremely dry; the texture is not at all like a brownie. Is this the way they are supposed to be?
Marianne from Alberta

This is for Myron Drinkwater (7/27 newsletter) requesting Bran Muffin recipe. I have been making these for over 20 years. They are a family favorite and anytime there is a family brunch I'm always ask to bring them. Never have any leftovers to bring home.
The recipe is from an old paperback Pillsbury cookbook. Hope you enjoy them.

BRAN MUFFINS
2 cups shreds of whole bran cereal*
2-1/2 cups buttermilk
1/2 cup oil
2 eggs
2 -1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup raisins (optional)**

In large bowl, combine cereal and buttermilk; let stand 5 minutes or until cereal is softened. Add oil and eggs; blend well. Stir in remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.

When ready to bake, heat oven to 400 degrees. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill prepared muffin cups ¾ full. Bake at 400 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. 24 to 30 muffins.

*I use Kellog's Allbran cereal.
**I use one cup - we like raisins.
Marge in So CA

Some Favorite recipes of our members
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Life and Times of Sigmund Freud Kitty (Told in his own words)
Grape Salad
http://www.nancys-kitchen.com/jul-16-2006.htm
http://www.nancys-kitchen.com/jul-30-2006.htm

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How to Bake:  Your Complete Reference
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