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Oct 23 Newsletter has been posted online .
http://www.nancys-kitchen.com/october-23-2005.htm
Costume Ideas , Halloween Party Ideas and Pumpkin Seed Recipe s
http://www.aliciasrecipes.com/october.htm
F.r.e.e Halloween Ecards
http://www.nancys-kitchen.com/Halloween_Greeting_Cards.htm
Thought for the Day
Those who constantly look back may know where they've been, but not where they're going.
Down Home and Southwest Recipes (Farmer John's Pepper Patch)
New recipes added yesterday.
http://www.farmer-john-and-wife.com/
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Leftover Halloween Candy Cake
18 to 20 servings
For the cake:
12 fun size candy bars (8 to 8.5 ounces total) Two tablespoons milk
1 (l8.5 ounce) box white cake with pudding in the mix.
2 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons all purpose flour
For the frosting, l/2 cup unsweeted cocoa
2 1/2 cups confectioners sugar, sifted
l Teaspoon vanilla
6 tablespoons butter, softened
3 tablespoons plus 2 teaspoons milk
Cake: preheat over to 350 degrees
Butter and flour a 13 by 9 inch cake pan. In a medium saucepan over medium-low heat melt the candy bars with milk. Stir until the candy is melted. Cool 5 minutes. In a large bowl, using an electric mixer blend cake mix, water, oil and eggs, beat 2 minutes on high.
Stir 1/2 cup of cake batter and the 2 tablespoons of flour into the chocolate mixture until thoroughly incorporated. Pour the remaining white batter into the prepared pan. Swirl the chocolate mixture into the cake batter with a knife.
Bake 28 to 32 minutes, checking if a toothpick will come out clean. Completely cool cake.
Frosting:
In large bowl cream together the cocoa, sugar, vanilla and butter with electric mixer, gradually add the milk and beat until the frosting is spreadable. Frost the the cake.
David O
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Golden Sugar Cookies
2-1/2 cups flour
1 tsp baking soda
1 tsp. cream of tarter
1/4 tsp. salt
1 cup butter
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
2 cups sugar
3 egg yolks
Sift first 4 ingredients together. Cream butter and extracts. Add sugar gradually. Add eggs one at a time. Add dry ingredients gradually, beating until just blended. Form into 1 inch balls. Bake 10 minutes at 350.
Vickie from Ohio
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Pork and Kraut
4 to 5 lb. pork roast
2 large cans sauerkraut
1/2 cup applesauce
1/4 cup brown sugar
Place pork roast in a dutch oven. Add about 1 cup water plus a small amount of salt and pepper. Cover and cook over very low heat for about 2 hours. Add sauerkraut, applesauce and brown sugar. Cover and simmer about 1 to 1 1/2 hours longer or until roast is falling apart. This can also be made in the oven in a covered roasting pan. Set oven at 350º for about 2 hours, then lower temperature to around 300º after adding sauerkraut. Roast for an additional 1 1/2 hours. It's also a good crockpot meal. Just add everything at once and cook for about 6 or 7 hours on low. I often use sauerkraut that comes in bags instead of canned sauerkraut. It's not quite as salty.
Phyllis Knipp
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Nancy
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