| My Groups | nancys_kitchen Main Page | |
Today's newsletter has been posted online
http://www.nancys-kitchen.com/november-15-2005.htm
Thought for the Day
It is better to sleep on what you intend to do than stay awake all
night over what you did.
Thanksgiving Recipes
http://www.aliciasrecipes.co.uk/thanksgiving_recipes.htm
Purchasing a Turkey, Thawing Times
http://www.abbyskitchen.co.uk/size-of-turkey-to-purchase-thawing-time.htm
Candy Recipes
http://www.all-easy-recipes.co.uk/candy_recipes/Default.htm
Thanksgiving, Ecards, Recipes Coloring Pictures
http://www.free-greetingcards.co.uk/thanksgivingstuff.htm
CHOCOLATE CHERRY CAKE
A heavy cake that needs no topping and stays moist for days.
2 cups Plain flour, sifted
3/4 cup sugar
3/4 cup vegetable oil
2 eggs unbeaten
2 tsps vanilla
1 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
2 425g (13.5 ozs) cans pitted cherries, drained and lightly mashed
185g (6.5 ozs) dark chocolate morsels
1 cup chopped nuts
Preheat oven to 175ºC (350ºF). Combine flour, sugar, oil, eggs, vanilla, soda, cinnamon, salt in large bowl. Mix well. Stir in Cherries, choc morsels and nuts. Pour into greased and floured 10 cup bundt pan. Bake at 175ºC for 50 to 60 minutes or until done. Cool 10 minutes. Remove from pan and sprinkle with powdered sugar.
Bob in Adelaide Australia
Down Home Easy Recipes from Farmer John's Pepper Patch Cookie Recipes
http://www.farmer-john-and-wife.com/cake.asp
Pina Colada Squares
2 cups vanilla wafer crumbs
1/3 cup butter or margarine, melted
1 (8-ounce) can cream of coconut
2 (8-ounce) packages cream cheese, softened
1 teaspoons rum flavoring
1 (8-ounce)) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts
1 (8-ounce) container non-dairy whipped topping, thawed
1 cup flaked coconut, toasted*
Combine crumbs and butter, press into bottom of 13 x 9 x 2-inch baking pan. Set aside.
Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring, pineapple, cherries and nuts. Fold in whipped topping. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.
Makes 24 bars.
Linda in AL
Double Layer Pumpkin Pie
4 oz. Philadelphia Cream Cheese, softened
1 Tbsp. 2% milk or half-and-half
1 Tbsp. sugar
1-1/2 cups thawed Cool Whip Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
1 cup cold 2% milk or half-and-half
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Makes 8 servings
Phyllis Knipp
Unsubscribing
If you wish to unsubscribe please use the link listed at the bottom of this email newsletter.
Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email.
Have a great day.
Nancy
YAHOO! GROUPS LINKS
- Visit your group "nancys_kitchen" on the web.
- To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
- Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
