The purpose of this recipe newsletter is to post requests and replies, and recipes  from our recipe family (members) and to post all their great tried and tested (TNT) recipes. 



Jun 26, 2006
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Hi, Nancy and all my Nancy-land family. Since so many of you requested the variations for the angel food cake recipe, I will print the list in its entirety. Sorry about the length, Nancy.
Doris in Oklahoma City

Angel Food Cake with Variations
WW Points: 3 Serves: 12

I box (1-Step) angel food cake
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into greased 9 x 13" pan (or muffin tin) and bake at 350 for 35-40 minutes (muffins bake 15-18 minutes).

Lemon -- 1 cup + 3 Tbs water, 2 Tbs lemon juice and 2 tsp grated lemon peel

Orange Citrus -- 1 cup water, 1/4 c orange juice and 2 tsp grated orange peel

Cherry -- I can (20 oz) light cherry pie filling

Black Forest -- add 1 /2 cup cocoa to Cherry version

Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.

Margarita -- 1 cup + 2 Tbs water, 2 Tbs fresh lime juice and 1-1/2 tsp grated lime rind

Pineapple -- I can (20 oz) crushed pineapple in juice

Pina Colada -- add 1 Tbs coconut extract (and 1 Tbs rum extract, if desired) to pineapple cake directions

Pumpkin -- I can (15 oz) pumpkin, 3/4 c water, 1 Tbs vanilla & 1 Tbs pumpkin pie spice (or spices for Spice Cake, below)

Spice -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1 /2 tsp ginger, 1 /2 tsp nutmeg and 1/4 tsp ground cloves

Comment
The number of members requesting this addition to the angelfood pineapple cake that Doris submitted is very high. My thinking was to post the variations and not all 72 members names that requested.
Nancy

The search box for recipes and the newsletter has been moved to the top of the page. 
Nancy

For Susie in Indy: A Google search for BLT Soup showed a hit for a Paula Deen recipe. Try Google and see if any of them sound like what you ate. The Paula Deen recipe I found is at this site: http://www.foodnetwork.com/

Yvonne: In case you don't get the answer you want about the two-ingredient pineapple cake, it is soooooo easy! Just dump a box of one-step angel food cake into a bowl. Open a big can (20 oz) of crushed pineapple and dump it in, juice and all. Stir by hand until well blended. Pour into a greased (yes, grease with angel food) 9x13" pan and bake 30-40 minutes at 350 or until golden on top and edges shrink from sides. I have put coconut and/or coconut extract and rum extract (about a tsp of each) in this (to make a Pina Colada cake), and I wanted to climb into the oven and eat it while it was baking! What a heavenly smell!

Actually, I have an entire list of these cakes; for Thanksgiving, simply mix the angel food cake with a can (15 oz) pumpkin, 3/4 c water, 1 T vanilla & 1 T pumpkin pie spice (or 1-1/2 tsp cinnamon, 1 /2 tsp ginger, 1 /2 tsp nutmeg and 1/4 tsp ground cloves) and bake the same way as above. Really yummy.

If anyone wants the rest of these, I'll pass them along. There are a total of 10 variations. I found them when I was a member of Weight Watchers years ago - each cake is 12 servings @ 3 points a serving.
Doris in Oklahoma City

Years ago on a trip to Pa. we stopped at Daley's Country Pantry in Volant, Pa.
I purchased powdered Chicken boullion which was wonderful. I ordered some and had it sent to me but the shipping and handling was more than the cost of the bouillon. Is there anyone near there that could purchase this for me and send it parcel post. When making chicken soup my house smelled like the old days when my gram used to make chicken soup. The taste was awesome.
Hoping for some help.
Barb in WNY

In the 6/20 newsletter there was a request for a substitute for brandy that was used in the friendship cake, as the individual does not wish to use alcohol. I would substitute apple juice. You can go to http://www.gourmetsleuth.com/alcoholsubstitutes.htm for a very detailed list of alcohol substitutes. The list is too long for this newsletter, as it would take up the entire newsletter.
Robbie in Bowling Green, IN

Irma, where in Iowa are you? I live in Des Moines and live alone, too. Maybe we could cook for each other sometime.
Susan in Iowa

Could anyone tell me what is the best pizza stone to buy? thank you.
Lin Webb

Comment
I called and asked Dennis at Prepared Pantry about how to choose a pizza stone. This is what he said:

Hi Nancy,
We like big pizza stones.

Pizza stones should be preheated in a hot oven. When we slip the pizza on the hot stone, we want a big target. That's why we carry a 14x16-inch rectangular stone rather than a little round one.

Pizza stones are also great for crusty breads, garlic toast, and some cookies. (Try baking biscotti on a stone.) Again a bigger stone is better.

And just for Nancylanders--get the stone on sale and a free pizza roller.
https://www.preparedpantry.com/

Dennis Weaver
The Prepared Pantry

PESKY MOSQUITOES
Here's a tip that was given at a recent gardening forum. Put some water in a white dinner plate and add just a few drops of Lemon Fresh Joy dish detergent. Set the dish on your porch, patio, or other outdoor area. Not sure what attracts them, the lemon smell, the white plate, or what, but mosquitoes flock to it, and drop dead shortly after drinking the Lemon Fresh Joy/water mixture, and
usually within about 10 feet of the plate. Check this out -- it works just super! May seem trivial, but it may help control mosquitoes around your home, especially in the South and elsewhere where the West Nile virus is reaching epidemic proportions in mosquitoes, birds, and humans
Frances

Hello Nancy, Siggy, Ditto and everyone in Nancyland. Gail in LA requested in the June 20 newsletter a recipe for Sour Cream Pound Cake and I wanted to share with her our family favorite recipe along with a delicious Mandarin Orange Cake.
Betty in MD.

Sour Cream Pound Cake
2 cups sugar
2 sticks butter
1 cup sour cream
6 large eggs
pinch of salt
3 cups sifted plain flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond

Preheat oven 325°. In a mixing bowl, cream butter and sugar; add eggs one at a time, beating between each addition. In another bowl, sift flour, baking soda, baking powder and salt together. Add alternating with sour cream and beat until well blended. Bake at 325° for 1 hour 20 minutes in a greased large tube pan.

Note: Be sure to start and end with dry ingredients when blending with sour cream. Betty in MD

Mandarin Orange Cake
1 package Duncan Hines Butter Cake Mix
1/2 stick butter or margarine
4 eggs
1/2 cup oil
3/4 cup chopped pecans or walnuts
1 (11 oz.) can mandarin oranges, drained, save the juice

Combine cake mix, butter, eggs, oil and juice from mandarin oranges and mix for 2 minutes. Fold in mandarin oranges and nuts and pour into 3 greased and floured round cake pans. Bake at 350° for 25 minutes. Cool on rack.

Frosting:
1 (8 oz.) tub whipped topping (cool whip)
1 (3 oz.) package instant pudding mix (vanilla, orange or pineapple)
1 (15-1/4 ounce) can crushed pineapple with juice

Mix all ingredients together and frost cake. Store in refrigerator.

Option: 1/3 cup unsweetened applesauce may be substituted for 1/2 cup of oil.

In a previous newsletter, someone mentioned that a good use for cabbage was to make Bieroks. Could someone please furnish a recipe for Bieroks.
Jan in IL

This is for Doris in Oklahoma City, I would love to have the recipes for these cakes made with angle food cake mix. I am from Ok., too. Live in Ar now. I am sure everyone else would love to have them to. Thanks Nancy for such a wonderful newsletter. It is grand.
Madelyn of Sheridan Ar.

Do you or any of your readers know where I can get Dutch Processed Cocoa? I understand I can add this to regular cocoa to get a very dark frosting for a cake. I love your newsletter.
Trish

This is for Zelda from Gran Prairie,Tx.-The cream puff cake sounds great! I am diabetic and I watch the CARB intake. I use Splenda wherever possible but don't worry about it too much. FYI-I checked the carbs on the Splenda recipe for Chocolate Chip cookies and it was HIGHER than the Nestle recipe I've used for years. a diabetes problem isn't just sugar intake but carbs as carbs turn into sugar. When I was first diagnosed I drove myself nuts trying to figure out the carbs in everything I make (which is a lot as I don't use alot of prepackaged stuff). Finally, after going thru all this I just make an educated guess (unless something is marked).I have found that taking a smaller portion works really well.
I'm sorry Nancy-this got a little longer than I anticipated. I tend to get "verbose" frequently. But there are quite a few diabetics and/or spouses on this list and we need to remember that we don't have to give up everything. Just take things in moderation.

Also, thanks to the member in SA for the vegan recipe. I'll try those cookies and if they go over well here I'll make some and send to my brother.

Comment
Please check with your physician for information on diabetes and your body.  This newsletter is not meant to be medical information.  I do include suggestions and tips from our members.
Nancy

Nancy, it sounds as if some of your readers are confused by the difference between "sweetened condensed milk" and "evaporated milk." The two are very different and once the difference is understood, they would not be thought to be interchangeable.

The dictionary defines "condensed milk" as: cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product that can last on the shelf for years. Also known as sweetened condensed milk, the two terms have become synonymous. Condensed milk is used in numerous dessert dishes; lemon or lime juice (or other acidic products) added to the milk will further thicken it so that no baking is necessary in some recipes.

The definition of "evaporated milk": Concentrated, unsweetened milk made by evaporating some of the water from whole milk. This milk is just slightly thicker than regular, refrigerated milk and is sometimes mixed with equal parts of water for cooking, unless stated otherwise in the recipe. (This is the milk called for in the traditional Pumpkin Pie recipes.)

When you shake the can you can hear a definite liquid sound with evaporated milk, but not with sweetened condensed milk.

Caramel Banana Pie
1 can Eagle Brand Sweetened Condensed Milk (14 oz)
2-3 bananas
1 graham cracker pie crust
1 small container Cool Whip or small carton whipping cream, whipped w/ 1/4 c sugar

Remove label from can and put unopened* can of milk in a large saucepan and cover completely with water (several inches over top of can). Bring the water to a boil, reduce heat, and simmer - uncovered - for three hours (add very hot or boiling water, if necessary, to keep can covered). Do not let water level drop below can! Carefully remove can from water with tongs and set on heat proof surface; allow to cool completely.

Slice bananas into pie crust. Open can and spread cooled caramelized milk over bananas. Chill for at least one hour or until caramel is completely cold. Top with Cool Whip or whipped cream and serve.

I know someone is going to ask about boiling an unopened can; I have never had a mishap with this recipe, but I am always very careful. Also, I have always used the regular condensed milk, not the low-fat or fat free, so I don't know if they would work. Be careful, and enjoy!
Doris in Oklahoma City

Comment
No opening the can can be very dangerous. Here is how Eagle Brand says to caramelize their milk.
Nancy

*How do you caramelize Eagle Brand®?
M. R. Gagné
Trois Rivières QC

A: Eagle Brand® transforms into a very decadent, rich caramel-flavored milk after a process called "caramelizing". Try one of the methods listed below for perfect results, and remember… never heat an unopened can.

Oven method:
Preheat oven to 425°F (220°C). Pour Eagle Brand® into 8 or 9-inch (20 or 23 cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan with hot water. Bake 1-1 1/2 hours* or until thick and light caramel-colored. Remove foil. Cool and chill. Refrigerate leftovers. *Check water level in pan during baking time and refill if necessary.

Stovetop method:
Pour Eagle Brand® into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1-1 1/2 hours or until thick and light caramel-colored. Beat until smooth, if desired. Cool and chill. Refrigerate leftovers.

Microwave method:
Pour Eagle Brand® into 8 cup (2 L) glass measure. Cook, uncovered, at Medium (50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-colored; stir briskly every 2 minutes until smooth. Cool and chill. Refrigerate leftovers.

Source: http://www.eaglebrand.ca/bakingtips.asp#3

Hi, Love the newsletters and the kitty stories. I was wondering if anyone out there has a way to bake cookies or brownies in the microwave.
Thanks, Illinois Gal

Many years ago, my sister-in-law gave me a recipe for ham rolls. All I remember is that it uses the little 1"x2" rectangular commercial rolls, which are split in half, and spread with a mixture of chopped ham, mustard, poppy seeds, etc., and warmed before serving. Very good and tasty, but over the years & moves, I'm afraid the recipe went AWOL. Does this sound familiar to anyone? I've looked online, but all that comes up is poppy seed rolls, and that's not it.
Thanks to all, Nancy in Houston

Received this message from my cousin this morning. Hoping some one in our group can help. Searched the internet but just got restaurants that served crab fluff. Mary Jo in MD

Hey Cuz, I am looking for a n old dish..... Did you ever have a Fried Crab Fluff? Its a crab cake wrapped in a blanket of some kind of
great tasting pancake like mixture.

Any luck, would you happen to have the directions for making this great dish?

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