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Recipe Exchange Newsletter http://www.nancyskitchen.com Online Version of this newsletter (it has additional recipes and information) http://www.aliciasrecipes.com/newsletter-aug6.htm ============= Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] ============= Nature Flavors (They have a great line of Splenda and Low Carb products as well as many great teas ) http://www.naturesflavors.com ============= How to Subscribe - If you have a friend that wants to subscribe (Alicia's Kitchen, Recipes for You and Nancy's Kitchen. http://www.nancyskitchen.com ============= Thought for the Day Even if you think you're on the right track, you'll get run over if you just sit there. Will Rogers Singing Birthday Cards http://www.shareasale.com/r.cfm?B=14950&U=67876&M=4332 Wednesday's Horoscopes http://www.free-horoscopes.net/wednesday-daily-online-horoscope.html ============== For Sandy in Texas regarding dipping oil for bread found in Italian restaurants. All you need to do is put some extra virgin olive oil in a bowl and mix it with some chopped garlic and black pepper and red pepper flakes. I am sure there are many other variations; i.e., add some Italian Seasoning, or just Basil or whatever makes you happy. They sell little dishes to use for this purpose. I bought mine at BJ's and they came along with a bottle to store the oil. Sharon in Massachusetts ============== This is for Evie from New Zealand. Having grown up in the US and now living in Australia I have become bilingual in the cooking area. We know "crackers" as Saltines or Saladas. Thanks Nancy for your wonderful newsletter it brings back fond memories of very different foods. Keep up the good work. I really enjoy reading all of the different ideas from all over the world. Cheers, Mary from Down Under. ============= Thank you so much for posting all the measurements for 1/4 stick of butter to 4 sticks of butter. I do appreciate it so much. Sue ============= Over 50 new recipes were added to the following sections of Alicia's Kicken yesterday http://www.aliciasrecipes.com/casserole-recipes/ http://www.aliciasrecipes.com/blackberry.htm ============= Does anyone have a recipe for a sugar-free red velvet cake and frosting. Thanks for your assistance. Angmand ============= Nancy, I Love your newsletter. I look forward to getting it and always go and read it on the website. I have sent in several recipes for readers. But have never seen Any of then in newsletters. Just wondered why? I am sending this snicker pie recipe in respond to Carolyn's request. Snicker Pie Recipe 4 oz. Cream Cheese (Softened) 3 Regular Size Snickers (Broken) 8 oz. Cool Whip 1 Graham Cracker Pie Crust Mix cream cheese and Cool Whip until smooth. Stir in broken Snickers. Pour into pie crust. Chill. Helen Comment: If a message requires more than 20 corrections it is generally not posted online. Nancy ==================== Hi Nancy, Here is a recipe for Dill Pickles that Connie was requesting. I hope she can use this one. Dill Pickles Juice Mixture: Boil 6c. water, 2c. vinegar, and 1/4c. salt Per Jar, Add: 1 clove of garlic 1/4tsp. chili's clump of dill Put pickles in jar along with garlic, chili's and dill, add juice mixture. Tighten lid 1/4 turn back to allow steam to escape. Boil jars for 8 minutes, then tighten lids and let cool. p.s. Nancy I love the new idea of the newsletter being posted online it really does work a lot better for me. Tina in MO. ===================== Hi, I have been getting about a dozen eggs a day from my chickens. I am in need of any egg recipe that could be sent to me. Thanks, Heather ===================== If I remember someone wanted Recipe for Green Tomato Jam. This was in my news Paper this morning. Green Tomato Jam Prep time 20 min. Cooking time 2 hrs. 2 lb. green tomatoes cored and cut into eights 1 cup of sugar 1 piece [2 inches long] ginger root finely grated Juice of 2 lemons Combine all ingredients in a heavy saucepan. Heat to a boil: reduce heat to low. Cook for 2 hours stirring every 20 minutes. Cool to room temperature. Serve at room temperature or store up to 1 month in refrigerator. Good as a relish, pork or chicken. Emma ======================= Coconut Cake( this is close, sounded good so hope sarah enjoys) Bell's Best 2 Telephone Pioneers Of America, Mississippi Chapter No. 36 3 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup butter 1 pound powdered sugar 4 egg yolks, well beaten 1 cup milk 1 teaspoon vanilla 1 cup shredded coconut 4 egg whites, well beaten Sift flour once, then measure. Add baking powder and salt. Sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in coconut and vanilla. Fold in egg whites carefully. Bake in greased 8-inch pans at 350� for about 30 minutes or until done. Makes three 8-inch layers. Frosting 1 cup sugar 1/2 cup light corn syrup 3 tablespoons water 3 egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 1/2 teaspoons vanilla 1 cups grated coconut Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric or rotary beaters until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands. Emma ======================= Marshmellow icing 2 egg whites 1-1/2 cups white sugar 1/3 cup cold water 1-1/2 teaspoons light corn syrup 1 teaspoon vanilla extract 1 cup miniature marshmallows Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. 2 Stir in marshmallows and vanilla. Beat until they melt. frosts 2 layer cake. == Grandmothers old recipe Marshmallow Frosting 1/2 cup sugar 2 Tbls. water 1/4 cup light corn syrup 2 egg whites 1 tsp. vanilla 8 quartered marshmallows Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6-8 inch thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. Fold in marshmallows. Stir until blended == Marshmallow Frosting Recipe By : Betty Crocker 2 Egg Whites 1 1/2 Cups Sugar 1/4 Teaspoon Cream Of Tartar 1 Tablespoon Light Corn Syrup 1/3 Cup Water 16 Large Marshmallows, Cut In Quarters Mix egg whites, sugar, cream of tarter, corn syrup and water in non- aluminum 3 quart saucepan. Cook over low heat, scrapping bottom and sides occasionally until stiff peaks form, remove from heat. Add marshmallows, beat until smooth Makes about 3 cups of frosting. == Marshmallow Frosting Recipe 1/2 cup sugar 2 tablespoons water 2 egg whites 7 ounces marshmallow creme 1 teaspoon vanilla In top of double boiler, combine sugar, water, and egg whites. Cook over simmering water, beating with mixer until soft peaks form. Add marshmallow creme; beat until stiff peaks form. Remove from heat; beat in vanilla. Frosts a 13 x 9-inch cake == Marshmallow Icing Yield: 6 servings 1-1/2 c Sugar 1/8 ts Cream of tartar 8 Diced marshmallows OR 1-1/2 Tbsp marshmallow creme 3/4 c Boiling water 1 Egg white, stiffly beaten 1 ts Vanilla Few grains salt Combine sugar, water, cream of tartar, and salt. Boil to soft ball stage (236 F). Add marshmallows to egg white. Add syrup slowly, beating constantly, until thick and creamy. Add flavoring. == Texas Sun-Gold Coconut Cake 1 cup shortening 2 cups sugar 4 eggs, separated 3 cups pastry flour 2 cups sugar 3 tsp. baking powder 1 tsp. salt 1 tsp. vanilla plain or marshmallow icing 1 cup shredded coconut Cream shortening and sugar together. Mix in egg yolks. Add remaining ingredients, folding in stiffly beaten egg whites last. Bake in 3 layers in a moderate oven (350 degrees) for 15 to 20 minutes. Use a plain or marshmallow icing, sprinkle generously with coconut. Emma ====================== Zucchini Pie 4 C. unpeeled zucchini - sliced thin (remove and discard ends) 1 C. onion - coarsely chopped 1/2 C. butter 1/2 C. parsley (or 2tbs. parsley flakes) 1/2 t. salt 1/2 t. black pepper 1/4 t. garlic powder 1/4 t. basil flakes 1/4 t. oregano 2 eggs - well beaten 2 C. (8 oz.) shredded mozzarella 1 container (8oz. can) Pillsbury Muffins (dough) 2 t. Dijon or prepared mustard Heat oven to 375�. In a 10" skillet, cook zucchini and onion in butter, until zucchini is tender and onion is translucent - about 10 minutes. Stir in all spices and herbs. In a large bowl, blend eggs and cheese and stir in contents of skillet. Mix thoroughly and evenly without breaking the cooked zucchini. Spread muffin dough evenly in an ungreased 8"x12" Pyrex baking dish. (or a 9" pie plate) Press up sides to form crust. Spread with the mustard. Pour mixture into baking dish. Place baking dish with mixture into heated oven and bake for 20 minutes or until knife inserted near center of pie comes out clean. (I put a cookie sheet in the lower rack "just in case") If crust becomes too brown, cover with aluminum foil during last 10 minutes. After removal from oven, let stand at least 10 minutes. Serves 6. === Zuchinni Nut Bread 3 C. all purpose flour 2 C. granulated sugar 1 C. vegetable oil 2 C. unpeeled and finely grated zuchinni (remove and discard ends) 1/2 C. chopped walnuts (optional) 3 eggs 2 tsp. cinnamon 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. salt 1 tsp. vanilla Heat oven to 350�. In a bowl place flour, cinnamon, baking soda, baking powder and salt. Mix lightly but thoroughly to combine all ingredients. In a larger bowl, beat eggs well and slowly add sugar and oil while beating eggs. Add vanilla and dry ingredients. Mix thoroughly and then add zuchinni and nuts. Again mix thoroughly. Pour batter into a well greased (butter) 9-1/2 x 5 x 3 loaf pan. Float until batter is spread evenly in pan. Place pan into oven and bake for 50 minutes and then check. If loaf is not done, check at 10 minute intervals until knife stuck in center comes out clean. * Two 8 x 4 x 3 pans may be used, in which case start checking after 1 hour. When bread is done, remove from oven and let cool in pans for 10-15 minutes. Remove from pans and finish cooling on a rack. Cut only when totally cool Hodge ====================== Nancy, Someone asked for Mississippi Mud Cake recipes and I saw this recipe on Grandma's Favorites. I think I will try it myself sometime =0) Mississippi Mud Cake 2 sticks margarine, melted 2 cups sugar 1 1/2 cups all-purpose flour 1/4 tsp. salt 1 tsp. vanilla 1 1/2 cups chopped nuts 1/2 cups cocoa 1 small bag miniature marshmallows 4 eggs, slightly beaten Mix margarine and cocoa together. Stir in sugar and eggs. Mix well. Add remaining ingredients ( except marshmallows) Mix and put into a 13 x 9 inch baking pan. Bake at 350 degrees for 30 minutes or until tests done. Remove from oven, sprinkle marshmallows over cake and then spread frosting over marshmallows. Frosting 1 box powdered sugar 1/3 cup cocoa 1/2 stick soft margarine 1/2 cup milk Combine all ingredients until soft and spreadable. I have not made this recipe myself but it looked good and not to complicated. Amy ============================== Would anyone have a copy yet of the little recipe booklet that came with the Mirro Cookie Press that was around in the early 1960s? I have a good set that over the years have lost the recipes, recently found additional cookie shapes at a tag sale that I picked up real cheap. The recipes on the Internet that have located are not the same as recall as of my teenager days, all ideas are welcome. Thanks Linda in Patterson NY ============================== The time is here to check my cookie tins once more for seasonal baking. When not in use I store all kinds of older special cookie cutters. Well, to my surprise I had 5 pounds of the Dark Chocolate Candy Kisses in my largest can! I must say it is a welcome item at this time. I weighted up 6 Kisses equals about 1 ounce, with that in mind would anyone have some ideas here for cakes, brownies, etc., using them melted down? It's a gold mine here as chocolate was on my baking shopping list on the refrigerator. Thanks. Linda in Patterson NY ============================= Nancy, I saw a request for Carrot Cake recipes and didn't know how to contribute my favorite one until now. I found this recipe on allrecipes.com and there it is called Awesome Carrot Cake with Cream Cheese frosting. Awesome Carrot Cake with Cream Cheese Frosting 3 cups grated carrots 2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1-1/2 cups vegetable oil 1-1/4 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple with juice 3/4 cup chopped pecans 3-1/2 cups confectioners' sugar 1 (8 ounce) package Neufchatel cheese 1/2 cup butter, softened 1-1/4 teaspoons vanilla extract 1 cup chopped pecans Preheat oven to 350. Grease and flour a 9 x 13 inch baking pan. In a large bowl combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoons vanilla, Pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow to cool. Frosting: In a medium bowl combine confectioners' sugar, Neufchatel Cheese, 1/2 cup butter and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake. Source: http://www.allrecipes.com ========================== Messages that did not fit into this newsletter but are on the online version of this newsletter http://www.aliciasrecipes.com/newsletter-aug6.htm Pound Cake recipes made from cake mixes How to make Sweetened Condensed Milk from non-fat dry milk How to make substitute spices when you are out Kids Fun Activity Recipes Recipes for playdough, edible peanut butter play dough Recipe for Kick the Can Ice Cream ==================================== Have a great day. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
