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Today's newsletter has been posted online
http://www.nancys-kitchen.com/november-13-2005.htm
Thought for the Day
Pleasant times are often missed because we are broadcasting when we should be listening.
Pork Chop Recipes
http://www.aliciasrecipes.co.uk/porkchop_recipes.htm
Purchasing a Turkey, Thawing Times
http://www.abbyskitchen.co.uk/size-of-turkey-to-purchase-thawing-time.htm
Easy Crock Pot Recipes
http://www.free-greetingcards.co.uk/crockpotrecipes4.htm
Thanksgiving Coloring Pictures
http://www.free-greetingcards.co.uk/thanksgivingstuff.htm
Apple Spice Custard Cake
1(18.25 or 18.5 Spice cake mix
2 medium apples, peeled and chopped
1 (14 oz. can eagle or any sweetened condensed milk) -NOT Evaporated milk
1 (8 oz/ container sour cream
1/4 lemon juice\Ground cinnamon -optional
Preheat oven to 350 degrees. Prepare cake mix according to package directions. Stir in apples, pour batter into well greased and floured 13x9 baking pan. Bake 30-35 minutes or until toothpick comes out clean. In large bowl combine Eagle brand milk and sour cream ,mix well. Stir in lemon juice. Remove cake from oven ;spread sour cream mixture evenly over hot cake. RETURN to oven bake 5 minutes or until set. Sprinkle cinnamon (optional). Cool, chill. Store leftovers covered in refridgerator.
Ps this was on the Eagle brand site.
Joan
Down Home Easy Recipes from Farmer John's Pepper Patch (new turkey and ham recipes added last week.)
http://www.farmer-john-and-wife.com
Nancy, this may be too lengthy for the newsletter but this is the fruitcake I have made for years. I always make it the day after Thanksgiving so it has plenty of time to be real moist with the apricot brandy wrap.
Linda in Al.
Light Fruit Cake
1 lb. Candied red cherries
1 lb candied diced pineapple
1 lb. light raisins
6 C. pecans
1 oz. bottle brandy flavoring
Pour all this together in a very large bowl and mix in brandy flavoring. Add the following and mix well until all the fruit and nuts are coated. (easier to do with your hands)
4 C. all-purpose flour
1 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 teaspoon nutmeg
In your mixing bowl combine:
1 C. butter or margarine
2- 1/2 C. sugar
Beat with mixer until fluffy and add to fruit and nut mixture. Now add 6 eggs one at a time, mixing well after each one. (again, easier to do with your hands)
Grease a large tube pan and line with wax paper and grease and flour again. Pack the fruit cake mixture firmly into pan. Bake at 275 degrees for 2 3/4 hours. You can brush with corn syrup and decorate with extra fruit if you like 30 minutes before its done. Cool completely. Wet a large thin dish towel with apricot brandy. Wrap the cake in this and then wrap in heavy duty foil. Store in a cool place. After two weeks unwrap and wet the towel again in the apricot brandy and wrap again in the foil. This is a very moist fruit cake. Makes a 7 1/2 pound cake. Make the day after Thanksgiving for Christmas!
===
Date & Nut Bread
1 box pitted dates
1 c. chopped nuts
1 tbsp. baking soda
1/2 c. brown sugar
1/2 c. white sugar
1 c. boiling water
1-1/2 c. flour
2 eggs, beaten
1 tbsp. butter
1 tbsp. vanilla
pinch salt
Mix dates, butter, baking soda and the 2 sugars in bowl; add boiling water. Stir and let cool. Add flour, eggs, salt, vanilla and nuts. Pour into round coffee can - 3/4 full. Bake at 375 degrees for 45 minutes. (I believe the can size is 1 lb.)
Dotty in NJ
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Have a great day.
Nancy
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