Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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The orangce candy fruit cake recipe is in the Aug. 27th newsletter.
Dorothy from WA

For Geri, August 30, 2006

Orange Candy Fruit Cake
1 lb orange slice candy, cut up
1 pkg pitted dates, quartered (8 oz)
2 cups chopped nuts
1 cup shredded coconut
1/2 cup flour
3 -1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
2 cups sugar
4 eggs
1 cup buttermilk or sour milk
1 tsp vanilla

Preheat oven to 325°. Grease and flour Bundt© pan. Combine candy, dates, nuts, coconut and ½ cup flour; set aside. Combine 3 ½ cups flour, soda and salt; set aside. Cream butter and sugar. Add eggs and beat well. Mix vanilla into buttermilk. Add dry ingredients to creamed mixture alternately with buttermilk mixture. Blend well. Fold in candy mixture. Pour batter into prepared pan. Bake for 1 to 1 ¼ hours or until cake tests done. Remove from oven and immediately prick holes in cake and pour over it a mixture of 1 cup orange juice and 2 cups sifted confectioners sugar. Let cake set in pan 2 hours. Remove and serve.
Marie Ward, VA

For Karen in DE, I do not have a banana roll recipe but if you'd like a change,
I have this one that is wonderful. It can also be frozen. Also, agreeing with
you on how great this newsletter is!!!
Janice in Pennsylvania

Chocolate Zucchini Roll
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup shredded peeled zucchini

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons vanilla extract
1 cup confectioners' sugar
Additional confectioners' sugar

In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture and mix well. (batter will be thick). Stir in zucchini. Spread into a greased and waxed paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, starting with a short side. Cool on a wire rack.

In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar. Unroll cake; spread filling to within 1 in. of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.
Yield: 10 servings.

These are the recipes I found, maybe you can show them top her and see if any of these is the one she is looking for. Lynette in NY

http://food.cookinglight.com/cooking/
http://www.recipesource.com/desserts/pies/03/rec0322.html|http:/
http://pie.allrecipes.com/az/GrahamCrackerPie.asp
http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/
http://pie.allrecipes.com/az/GrahamCrackerCreamPie.asp

In the August 30th newsletter, Mariann in Michigan said: My stovetop is driving me insane. Can anyone tell me what you use to scrub the burnt on mess off of a gas range burners and removable trays that sit underneath the burners? Help......
I just want to tell her that I understand her frustration because I feel the same way about my GE gas stove, which came with my new home. In my old home I had a smooth top stove and was very happy with it, but I'm stuck with a gas stove now. I have had some success with cleaning the gas stove by soaking the parts in ammonia for a while ( I do this outside). Also, baking soda with a scouring pad works pretty well. I hope someone in Nancyland can help us both. But I do have to say that when the hurricanes cause the electricity to go off for days, my married children come home to Mom and Dad's to shower and to eat. I guess that's good, isn't it?
Frances in Wesley Chapel, Florida

Here is my favorite lemon pie for the one who wanted the filling only.

LEMON PIE
1 cup sugar
3 1/2 Tablespoons cornstarch
1 Tablespoon lemon rind, grated
1/2 cup fresh lemon juice
3 egg yolks - slightly beaten
1 cup milk
1/4 cup butter
dash salt
3/4 cup cultured sour cream
few drops yellow food coloring
Cool whip or whipped cream for topping.

Combine sugar, cornstarch, lemon rind, lemon juice. Beat eggs with fork
and gradually add milk to combine well. Add sugar mixture. Cook over
medium heat in heavy sauce pan. Stir in butter and cool to room temp.
When cool add sour cream and pour into baked pie crust.

Kay, Springfield, MO

Hi since several of us would like to make these brown sugar cookies - could
the one who orig. sent them in please just resend?? Thanks.

The ULTIMATE Grilled Cheese.........
This was taken from a "Quick Cooking" magazine in 2000. I made it for me and my daughter and it is Delish! I adjusted the amount of mayonnaise, as it was too runny. Lindsey

1 Pkg. (3 oz.) cream cheese, softened
1/2 cup HELLMANN'S ONLY mayonnaise
6 oz. shredded cheddar cheese (sharp, medium, mild...you choose)
1 cup (4 Oz.) shredded mozzarella cheese (or your local pizza cheese blend)
3/4 tsp. garlic powder
1/4 tsp. Lawreys seasoning salt

Any bread you choose. Thick sliced Italian bread of homemade bakery bread is good to use. If using regular store bought bread, I think I would go easy on the filling. Butter both sides of bread, cook in skillet that is set to mid-low heat and cover. Wait 3-6 mins and flip. Watch carefully!!!

These are soooo very tasty!!!!!!!!!!! Greetings from the U.P. of Michigan!!

RE: Easy Overnight Rolls in the Aug. 30th newsletter.
Do you use the regular butterscotch pudding mix dry or do you make the pudding as directed? These rolls sound good and easy and want to try them. Thanks so very much for all the work you put into this wonderful newsletter, Nancy. And thanks to all for sending in the great recipes and hints.
Janice in Illinois

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o Mariann in Michigan,
I use Oven cleaner to get my stove burner (whatever you call them) plus the catchers underneath clean. When ever I clean my oven I give them a good spray and let then sit the same length of time I do the oven and then wash them off.
Janice in Pickering, Ontario

In the Aug. 30 newsletter, Oma from lower Alabama mentioned a blueberry cream nut roll. It sounds delicious. Will you share it with us? Thanks.
Marilyn from Michigan

This is for Joyce in KY in your 8-29-06 Newsletter.

This is made with Corn flakes but you could probably use Total.

Peanut Butter Chews
1 cup Karo syrup (white corn)
1 cup sugar
1 ½ cups peanut butter
6 cups corn flakes

Cook sugar and syrup until boiling. Stir in peanut butter and immediately remove from the burner. Mix well.

Pour over corn flakes and stir until flakes are covered with mix. Drop by teaspoons onto wax paper.
Janet in ID

I am requesting a recipe for the Betty Crocker 14 day refrigerator peanut butter cookie recipe. Love your site and all the cooking help plus many other wonderful things that are shared. Thanks for having it.
Judith Dennis

Hi all: This is for Kay in Indi who was asking about using cast iron pots on glass top range. I use everything on it. I have LeCrueset, plain inexpensive cast iron which I love and just about any other type of pot. I've had the range for l4 years and really like it. Enjoy!
Phyllis is Phoenix

Nancy, the highlight of my day is reading your new letters. I too have trouble getting around and my outings usually are just to the doctor. Thank goodness for my computer and people like you, I have things to do that keep me busy. This message is just for you. It doesn't need to be put in our newsletter. Thanks again.
Alis from Washington

Hi this is the Crockpot Beans with Pineapple that Deb Brush from Colorado requested.

Baked Beans with Pineapple for Crockpot
1 pound lean ground beef
28 ounces baked beans
8 ounces pineapple tidbits, drained
1 large onion, chopped
1 large green pepper, chopped (can be sweet red pepper or omitted )
1/2 cup barbecue sauce
2 tablespoons soy sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly.(Really only needs to be heated up.) Serve in bowls. 6 servings

Hi Deb, here is the Crockpot Beans with Pineapple in the August 6th newsletter.
Betty Isleib, South Carolina

Does anyone have a recipe for chocolate pistachio nut layers? It originally was from a cooking magazine called Sphere. I have the ingredients, but the procedure got ripped off from the recipe. It's really good. Are there any websites whereby I can get old recipes like this one? Thanks ahead of time for anyone help!
Nancy Capko, Streator, IL.

I made this chicken on Sunday….it was wonderful….very moist and it had a great flavor. I used the leftovers the next day to make Chinese Chicken Salad.

Chinese Crockpot Chicken
1 whole chicken
1/4 cup soy sauce
1/4 cup orange marmalade
2 tbsp ketchup
6 cloves garlic, pressed
1 onion, sliced
Salt and pepper to taste

Place your chicken in the crockpot. Mix together soy sauce, marmalade and ketchup and pour over the top of the chicken. Then add garlic and onions, a teeny bit of salt and pepper. Put the lid on the crockpot and cook on low for about 10 to 12 hours. Chicken should be falling off the bones when ready. Serve it with rice, veggies, and the sauce on the side.
Heather

For Betty in Canada:

Damson-in-Distress Plum Tart
14 T. unsalted butter
2-1/4 c. all-purpose flour, plus 3 T. for the filling
3-1/2 T. sour cream, plus 1/2 c. for the filling
3/4 t. salt
9 Damson or other plums ( may need up to 24 if using Italian plums)
2 eggs
1-1/2 c. sugar

Preheat 325. Butter bottom & sides of 9 x 13 glass pan. For crust, fit food processor w/steel blade. Cut butter into chunks. Place in bowl of processor along w/ 2 1/4 c. flour, 3 1/2 T sour cream and salt. Process until dough pulls into ball.

Gently pat dough into even layer on bottom of prepared pan. For filling, pit & slice plums into quarters. Cover crust w/rows of sliced plums to cover. Beat eggs w/sugar, 3 T. flour & 1/2 c. sour cream til well blended.

Pour mixture over rows of plums. Bake tart 45-60 min until top golden brown & custard set in the middle.
(Source: Sticks and Scones, Diane Mott Davidson)
Athena in DE

Betty in Canada, maybe this the recipe is more in line with what you're looking for. This recipe uses the fresh plums. Evelyn in Tennessee

Chinese Plum Sauce
About 4 lbs of plums, after pitting
2 cups packed light brown sugar
1 cup granulated sugar
1 cup cider vinegar
3/4 cup finely chopped onion
2 tablespoons mustard seed
1 tablespoon 5 spice powder, available at Asian grocery
4 tablespoons finely chopped chiles, your choice
1 tablespoon salt
3 cloves garlic, minced fine
1 one inch square knob of fresh ginger, diced fine

Pit and chop plums to measure 10 cups. Combine the sugars, vinegar, mustard seed, five spice powder, chile peppers, salt the garlic and the ginger root in a non reactive (stainless) pan of pot. Bring this to a boil and then add the chopped plums, return to a boil, and boil gently (rolling boil) stirring occasionally for between one and two hours, or until thick. Fill a water canner with water, and place about 6 clean half-pint mason jars in the canner, and keep the heat high...ladle the sauce into a hot jar, leaving 1/4 inch head room and remove air bubbles with a hot knife or spatula along the sides and re-adjust the head space to 1/4 inch...wipe jar rim to remove any sauce and place a snap lid on the jar, apply the screw band until finger tight, and place the jar in the canner, repeating for all remaining jars...cover canner, return water to boil and process about 10 minutes. Remove jars, and cool for about 24 hours, then check jar seals to make sure they all went down, and any that do not, use right away,and store in the fridge...those that seal, and they all should if you do it right, label, and store in a cool dark spot in your cupboard.

Pineapple Crunch
1 cup crushed cornflakes
2 tablespoons sugar
1/3 cup butter, melted
2 tablespoons cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
2 cups vanilla ice cream, softened
1 package (3.4 ounces) instant vanilla pudding mix

In a bowl, combine the cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. In a saucepan, combine the cornstarch and pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yield: 9-12 servings.
Star

MEXICAN EGG ROLL
1 lb. ground beef
1 can Rotel tomato sauce
1 can refried beans
1 c. cheese, grated

fry hamburger and drain. Add tomato sauce, refried beans and cheese . Mix well. Put into egg roll wraps. and fry till brown on both sides. Dip in sour cream or ranch dressing.
SM

Peach Custard Cake
Yield: 6 servings

1 1/2 C. flour
1/2 t. salt
1/2 C. (1 stick) butter
1 lb. 4 oz. (20 oz.) can sliced peaches
1/2 t. cinnamon
1/2 C. sugar
1/2 C. peach syrup
1 egg
1 C. heavy cream

Preheat oven to 375*. Mix flour and salt in a small bowl. Cut in butter until mixture resembles coarse meal. Pat onto bottom and halfway up the sides of a buttered 8" square baking pan. Arrange peaches on crust. Sprinkle with cinnamon and sugar. Bake for 20 minutes. Mix peach syrup, egg, and cream and pour over peaches Return to oven and bake 30 minutes or until firm. Cool before serving.
Star

Lucky Debbie H in Wyoming . Here is the recipe for Biaggi's White chocolate bread pudding :))) Enjoy!
Jocelyne in Québec

Biaggi's White Chocolate Bread Pudding
Yield 8 -12 Servings Depending on size

3 cups heavy whipping cream
1 cups whole milk
½ cups granulated Sugar
12 ounces white chocolate ( rough chopped)
2 each eggs
6 each egg yolks
2 each baguettes - large


Pudding Base:
Combine the cream, milk and sugar in a sauce pan over medium heat. Bring to a simmer stirring to dissolve the sugar. Remove from the heat and whisk in the chopped white chocolate until smooth.

In a separate bowl whisk together the eggs and egg yolks. With a ladle, one ladle at a time, slowly whisk the warm chocolate mixture into the eggs mixture. After you have added almost half of the warm mixture to the eggs, reverse the process adding the egg mixture to the chocolate until it is well mixed. This is called tempering. This mixture now needs to be chilled down to 40°. Either use an ice bath and refrigerate or refrigerate overnight.

Cut the crust off of the baguettes and cube the bread in 1” cubes. Add the bread cubes to the cold mixture (the mixture really needs to be well chilled) and fold until well coated.

Refrigerate the bread mixture for at least 2 hours – 3 or 4 is better.

Baking:
Select your large ramekin or custard crock and spray with a non-stick baking spray (or PAM) and fill until slightly heaping. Do not press down.

Place the filled ramekins in a large baking dish and add water to about ½ inch. Cover with plastic wrap and then cover with aluminum foil.

Bake at 300° for 50-60 minutes or until the internal temperature reaches 140°. Remove the foil and plastic and bake an additional 15 minutes until golden brown. Remove and cool.

If not serving the same day, wrap with plastic and refrigerate for up to 4 days.

The puddings may be heated covered with foil in a 275° oven or heated individually in the microwave covered with plastic. While the puddings are heating, warm the chocolate sauce in a sauce pan. Carefully remove the puddings from the crocks, using a paring knife to release the edges if necessary. Serve browned side up and cover with the chocolate sauce.

Garnish with berries, mint leaves, shaved chocolate, or similar decorative touches.

Hi, I truly enjoy your recipes newsletters!
Can you help me with one? I moved to Arizona from Chicago and for the past 3 years I have been craving the Creamy garlic salad dressings I used to get at the restaurants,,,,it was so good! Does anyone have a great recipe? I have tried a couple but they just dont hit the spot!
Thank you, Barb

Perfect Buttermilk Pancakes
These featherweight cakes stack up as the best you'll ever taste.

2 cups all-purpose flour
2 Tbs sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/3 cup milk
2 large eggs
1/4 cup butter or margarine, melted
3 Tbs butter, vegetable oil or shortening, for frying
1/2 cup pure maple syrup and additional butter (optional)

Heat oven to 200 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
Heat a large nonstick griddle according to the manufacturer's instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients; vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay.
Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.
Star

Shirley, sorry I didn't reply earlier, but I have been out of town. The answer to the Heavenly Lemon Cake is 2 cake mixes in 2 pans. The frosting is enough for 2 cakes. When I received the recipe, it called for one cake. I always had enough for 2 cakes, so rather than throw it out, I started making 2 cakes and freezing the extra one.
Jenny

Hi There
I am wondering if anyone out there has ever frozen corn still on the cob. My mom has a recipe but can't find it. She said you leave the husks on. Has anyone ever does this and what where your results ??

I would like to freeze corn on the cob as a treat for my kids in the winter time. Looking forward to hearing from all of you who have tried this.
Thanks so much. Wendy, Vancouver Island, Canada.

Hi all, There was a question about growing eucalyptus trees from seeds or cuttings. I have a lot of eucalyptus trees and they do start from seeds all over my yard, however, the trees give off thousands of seeds and probably only 30 or 40 grow into young trees. We originally ordered our trees from Lockhart Seeds, PO Box 1361 in Stockton CA 95205. They have a catalog, but it is best to call or write because the young tree starts probably are not available all year. The phone number is (209) 466-4401 if you choose to call. They were very inexpensive. Hope this info helps
Carolyn in Los Banos

For Janice in Pennsylvania:
I usually use frozen zucchini when I bake zucchini bread. My recipe calls for 2 cups of zucchini so I freeze that amount in each Ziploc bag. My recipe also says to include the liquid after the zucchini is thawed.
Pat, Washington State

Hi Nancy,
Many thanks for having one of the greatest cooking sites on the entire web (and I have viewed thousands over the years). I can appreciate your site with all the wonderful home Style cooking recipes that people submit, ones that you can make with items either available in your pantry or at a normal grocery store. Many sites have those recipes that you must find an ingredients (or more) either a specialty store or market that carries unusual spices or products. If you are in a metropolitan area, it isn't too bad, but go in prairie and mountain country and sometimes the nearest grocery store is 75 miles away, and you don't run out often to stock the pantry. Just wanted to send a note of thanks for all the work that everyone does either sending in items or posting the items to the website. Take Care, Mark in NJ (soon to be PA - hopefully)

Hi.
A friend and I were reminiscing about Ponderosa restaurants steak. Do any of the folks out there know what they used to marinate them to make them so very tender?
Thanks for any information.
Sandy in Warsaw

Hi Nancy and both of your furry sweeties. Please help me. I purchased the MAGIC BULLET EXPRESS and read the booklet but still having trouble with the food I put in it. Everything I put in it comes out mushy. Please tell me what you use yours for. Hope someone can help me.

Another kitchen purchase for my husband to tease me about. He suggested I put it with all the other appliances I purchased and not using. LOL Thanks ahead of time for any helpful suggestions.
RoseMarie, Midway, TX

Hi NANCY, This is MaryAnn from Ky. I wrote in about the tunnel of fudge cake and was so thrilled with all the responses, just wanted to say I just made the cake using 2 boxes of Jiffy Frosting mix and it was awesome. Also wanted to say that the original recipe called for a 12 1/2 oz. box of frosting or 3 1/3 cups of frosting. Since 2 Jiffy mixes hold more then that be sure to measure if anyone makes this cake. Thanks so much for all the help. don't let a day go by without reading your newsletter, you are a gem !!!!
MaryAnn

Hi Nancy This is Joyce from Pa . I am responding to Janice from Pa who wanted to know about freezing zucchini. I have frozen zucchini in freezer bags (grated )and have used them for cakes ,and bar recipes. I left them thaw and then drained the juice. This worked fine. I usually put 2 cups per bag as a lot of recipes call for that amount. Hope this help you and have a great day. What part of Pa are you from? I live about 50 miles north of Harrisburg.

Greetings from northern Idaho Nancy and newsletter friends. I am loving all the terrific recipes and so are my friends and family. I have a request. I would like TNT Won Ton recipes, either filled and fried or baked in mini muffin cups. Why search the net when the best cooks are here! Thanks in advance and to you too Nancy, I don't see how you do it but I do appreciate your good work and time.
Leslie in rural Idaho

Hello everyone - I have a request for a recipe I can't seem to find. We were at a potluck dinner and someone had brought a chicken tortilla soup. We couldn't stop eating it. What was different about this soup is it had no tomatoes or red sauce. All I know is it had green chilies, chicken, cheese, corn tortillas, onion, garlic and possibly cream/milk to make it white. I have tried to imitate it but it just doesn't taste right. If anyone out there has a recipe I would really appreciate it. Also - I made the Chocolate Banana Muffins this morning from yesterdays newsletter and they
turned out high and delicious! My company was so impressed. :o) Thank you!
Tina in Phx

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