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Today's Newsletter has been posted online
http://www.nancys-kitchen.com/december-13-2005.htm
Thought for the Day
Make the least of the worst and the most of the best.
Holiday Pages
Coloring Pages Free Christmas Cards Candy Recipes
Christmas Ornament Recipes Gift Bread Recipes
Jar Mix and Homemade Gift Recipes
Siggy's Christmas Page
LO-FAT SUGAR FREE EGG NOG
I gallon cold skim milk
2 tsp vanilla
3 pkgs (small box) instant vanilla sugar free pudding mix
!/3 cup sugar substitute ( or 8 individual packs)
1/2 tsp rum extract
fresh nutmeg
yellow food coloring
In a large bowl combine milk and vanilla and rum extract.
In another bowl blend sugar substitute and dry pudding mix. Whisk into the milk mixture until blended. Add yellow food coloring to desired color. Top with grated nutmeg.
This will thicken as it sets, can thin it with a little more milk if desired. We like the thickened nog. Enjoy!
Kotton in cold cold MN
Down Home Easy Recipes from Farmer John's Pepper Patch (new recipes added yesterday)
http://www.farmer-john-and-wife.com
CHOCOLATE COVERED CHERRIES
1-1/2 cups powdered sugar
1/4 cup butter (no substitute) softened
1 tablespoon milk (use real milk if you can, not skim)
1/2 teaspoon almond extract
2 (8 ounce) jars maraschino cherries WITH STEMS, drained
1 (12 ounce) bag chocolate chips
2 tablespoons shortening
(In place of the chips and shortening you can use candy coating, but it will be milk chocolate instead of dark chocolate; or use both and vary the selection! For that matter, you can also use the white chocolate coating.
Make these at least 1 week before serving (essential). In mixing bowl, combine sugar, butter, milk and extract; mix well. Knead into a large ball. Break off bits and roll into 1 inch balls; flatten each into a 2 inch circle.
Wrap flattened piece around individual cherries (try to dry them off a bit) and lightly roll around in hands.
Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. Melt chips and shortening in microwave (you can use a glass measuring cup). Hold on to the stem, dip into chocolate; set on waxed paper to harden. (After they've firmed up a little bit, put them in their tiny paper cups). Store covered in refrigerator for 1 or 2 weeks before serving. The longer these ripen, the juicier the centers become.
Easy and pretty and GOOD.
KAK
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Have a great day.
Nancy
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