Oatmeal Raisin Spice Cookie Jar Mix
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda and 1/2 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:
Empty cookie mix in large mixing bowl and stir to combine. Add 3/4 cup softened butter, 2 eggs slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.
Makes: 3 dozen.
http://www.anniesrecipes.com

I have a wonderful homemade hot chocolate mix, but it has many calories, because it calls for 1 C. of sugar.

How can I convert it, into a diet hot chocolate mix?? Which sweetener tastes the best, and how do I convert it to that sweetener??
Is it 1 c. of sugar--1 c. of say equal, splenda, etc.--or what is it???

HELP!!! SUE--- PS if there are any TNT diet hot chocolate mixes, you have, I will be appreciative, too.
Sue

Hello Nancylanders !!!
I am wondering how many of you out there have a TNT recipe for Traditional Scottish Shortbread. I love the hard shortbread and I haven't found a recipe yet that I absolutely love.
I am not looking for the whipped/fluffy shortbread. I have those recipes from my mom.

I love the "bite" when I snap into a piece of shortbread. I am told that traditional Scottish shortbread has brown sugar in it. Is this true ?? I guess that sugar gives it the nice brown colour.

I am planning on making some for Christmas. I have a beautiful "soft" shortbread with dried cranberries in it which everyone loves. I plan on making that one too.

If anyone could help me, I would be so grateful. Thank you in advance for those that can help me.
Wendy, Ontario, Canada

In the Dec. 3 Newsletter, this is to Judy/Buffalo
How much salt goes into the Sugar Cookies?
Joan

Hello Nancy, ditto and all the wonderful cooks in Nancyland. I am looking for a recipe for chicken salad that has the following ingredients, that I remember. It has chicken breasts, red grapes, mandarin oranges, light Mayo, cool whip, celery, walnuts and green onion tops only. This was in a magazine at one time. I have lost the recipe and do not remember the amount of each ingredient. When done it is served on lettuce leaves. I'm hoping that someone out there will have this recipe.
Barb from snowy La Porte, IN

For those asking about thinning chocolate you can use a good cooking oil or purchase paramount crystals at a candy making store. They keep well and are easy to use.
Genie

Some how I missed the chocolate spoon recipe. Could you tell me when it was published. Also, I get such a kick out of Ditto's antics. I am not much of a cat person. They always get under my feet and make me fall. I am dreading Christmas. Since my husband passed away in June and I live alone I don't want to cook . I love cooking, but hate to cook for one person. I had my kitchen painted and new floor and am waiting for my cabinets to be painted. All my food is packed in boxes and in my living room! You ladies who have husbands who have lost loved ones please pray for me to get through Christmas. God took my husband to be with him, but he replaced him with two Great Grands, one born this pass Friday, and the other is due the 20th of Dec. Isn't God awesome in the way he takes and gives back. I hope all you have a Merry Christmas. I will not be doing any cooking except I am going to teach two men how to bake my husbands Pressure Cooker fruitcake.
Betty T. Ga.

Sandra wanted vegetable main dish recipes in the 12/2/08 newsletter. This recipe was submitted by Susie Indy in April 2007. Other options would be Eggplant Parmesan, three Cheese Manicotti or vegetable soup with a hearty bread. Let us know if you need recipes for any of these items. This recipe may also help Pat IL,
who in the 12/1/08 newsletter wanted a recipe for a white sauce lasagna. Instead of using the vegetables, she could use the traditional ground beef.
Robbie IN

Super Easy and Creamy Vegetable Lasagna
2 tablespoons olive oil
3 small green onions, using only the whites and light green part
2 cups pkg. shredded carrots
3 bags, 6 to 8 oz., baby spinach
1/4 teaspoon salt
1/4 or less teaspoon nutmeg
1/4 to 1/2 teaspoon pepper
2 containers, 15 oz., part skim or fat free ricotta cheese
2 cups, 8 oz., mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 eggs
1/4 cup chopped fresh parsley
2 teaspoon chopped fresh thyme
1 jar, 15 or 16 oz., Alfredo pasta sauce
1 pkg, 8 oz., oven ready lasagna noodles

Preheat oven to 375ºF. Coat 13x9 baking dish with cooking spray. In 12" skillet, heat 1 tablespoon olive oil over medium heat. Add the white onion and carrots;

cook until softened about 3 to 4 minutes. Remove from skillet. In same skillet, heat remaining oil over medium. Add spinach, in batches. Cook until wilted,

2 minutes. Drain, pressing out excess liquid. Combine spinach, onions, carrots, salt and pepper and also nutmeg. In another bowl, combine ricotta, 1 cup mozzarella, Parmesan, eggs, parsley, thyme and remaining pepper.

Combine sauce and 1 cup water; spread ½ cup over bottom of baking dish. Top with 3 noodles, ½ cup sauce mixture and ½ of ricotta mixture. Top with 3 noodles,

½ cup sauce mixture, and spinach mixture. Top with 3 noodles, ½ cup sauce mixture and remaining ricotta mixture. Top with remaining noodles and sauce mixture.

Cover with foil. Bake 30 minutes; uncover, sprinkle with remaining mozzarella. Bake 10 minutes or until bubbly. Let stand 15 minutes. Serves 6 very big pieces and 8 to 10 normal size servings.

Please try it is very good and does go together fast and easy.
Susie Indy 

Hi Nancy and Ditto,

I hope that your Saturday has been nice and relaxing. And Ditto, I hope you have been a good boy, & managed to stay out of trouble today :o)

I sent in an Apricot Stuffed French Toast recipe (which is very delicious), but that is not what IMM from Friendly Iowa wanted for her daughter. IMM, here is a French Toast Casserole recipe that was in the New York Times. Since I was not at the restaurant with your daughter, and the description is not real specific, this may or may not be what she wants. But it is very good!!!
AtlantaPat

French Toast Casserole
from the New York Times. It's heavenly...

2 loaves firm bread (cinnamon-raisin or Challah is perfect)
8 oz cream cheese
1/2 c maple syrup
12 eggs
2 c half and half
8 tbsp melted butter
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 c preserves (optional)

Cube bread and layer half in a 13x9-inch pan. Dice cream cheese and scatter across bread. (Dollop preserves in spoonfuls also). Cover with remaining bread cubes.

Mix the eggs, half and half, syrup, melted butter and spices well. Pour mixture over the bread cubes. Press down on bread so mixture is absorbed (wax paper works the best). Refrigerate overnight. In the morning bake at 350 degrees for 50 minutes until puffed and golden brown on top. Serve with warm 100 percent maple syrup. Wait for applause.
AtlantaPat

Comment
Ditto is currently in the linen closet taking a nap.  I suspect that he is resting up so he can play into the wee hours of the night.  I have found that he loves my audible.com books (books on cd's or mp3).  I play them just before I go to sleep.  He loves curling up beside me and listening to the books.  The only problem he has with the audio books is I have the timer set for 60 minutes and when it turns off it is not unlike him to wake me up to tell me he wants to listen some more. Ditto has very little hearing but evidently loves the vibration it makes. 

Homemade Candy Recipes
Holiday Recipes 

Nancy: Hope you and Ditto are having a great holiday season.
This is of Rosemarie in KC. I have used coating chocolate for years and was told by a lady who owned a cake and candy shop that the best thing to thin chocolate coating or real chocolate is to put in 1 tablespoon of solid shortening(Crisco Type) per pound of chocolate. It will not seize the chocolate and will help it set up really good.

I have never had a problem with the density or the setting of chocolate since I started doing this. Hope it will work for you.
Jean in NC

Hi Nancy - I am always amazed at the wonderful newsletter and how we can share ideas. In yesterdays newsletter someone asked what is the best brand of sauerkraut. My Mom who will be 97 next week and still living in assisted living never liked her kraut to be too sour. I found that the brand that she liked best was canned Franks Bavarian Sweet Kraut with seeds. It is not very sour. I can't understand why but in all the grocery stores I have been in when I am looking for it is that it is always on the bottom shelf. I heard a theory once about how grocery stores stock things. The cheapest and most expensive items are way on top or on the bottom shelf. What they are really pushing and are higher in price are at eye level. I guess that makes sense. Also I read somewhere that the items at the ends of the isles are not always the most economical. Hope this helps the kraut lovers and also helps stretch out food budget a little.
Janis in Missouri

Nancy, I just found another French toast casserole that I posted on the message board in 2004. It is very good! We don’t use syrup over ours, because this is sweet on it’s own.

Stuffed French Toast Casserole
from my friend Peggy (T & T)

12 slices French bread, about 1/2" thick
1 8 oz. pkg cream cheese
4 eggs
1/2 c. sugar
3 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
your favorite jam - optional (my added ingredient)

Spread softened cream cheese on half the bread slices. Arrange evenly in the bottom of a 9 x 13 x 2" baking dish which has been sprayed with Pam or equivalent.

*At this point you may spread the jam on top of the cream cheese.* Arrange the remaining slices of bread to cover the cheese. Beat together the eggs, sugar, milk and vanilla. Pour over bread. Cover with plastic wrap and keep in the fridge overnight (or 4 - 5 hours). Sprinkle top with brown sugar/cinnamon mixture and place dish in a 350º preheated oven. Bake about 45 minutes, or until puffed and brown. Serve immediately. Serve with syrup or fruit topping.
http://whatscookin.proboards4.com/index.cgi?board=Egg&action=display&thread=2387
Chris in NM

Our message board has a wealth of holiday recipes, too!
http://whatscookin.proboards4.com/index.cgi?board=Holiday
I love to scroll through them all and try some out occasionally.
Chris in NM

Hi Nancy, Wow, what a wonderful news letter today, Dec. 5.
Boots in Va

This is a reply to Judy whom on Dec. 5 requested a recipe for
'homemade shower cleaner'. This is the recipe I have.
~donna

Shower Cleaner
32 oz plastic spray bottle
1 cup of vinegar
2-3 tbl Dawn dishwashing liquid
1 oz fabric softener
Water to fill the bottle

Spray the entire shower/tub after each bath/shower and after a few days it will sparkle! (I spray on all before I get out while the walls and doors are still wet, spray the floor after getting out. Just leave the spray bottle in the shower so its handy).

This cleaning recipe was sent in by jeane in Pa, Jane C, Frances in Wesley Chapel, and Barb in OKC as well.

I am considering purchasing a infrared, conduction and convection cooking system. The one I'm interested in is large enough to cook a ten pound turkey and is portable. If anyone has one of these ovens, I would appreciate knowing how they like it and what brand they have.
Ann in Redlands

Thanks to AtlantaPat. You have given me much to think about. I know I will use many of you ideas.
barbarain wentzville,mo

Good morning Nancy and ‘Landers!
Dee in W. Lafayette and Ella in CA, in the 12/5 newsletter wanted to know which newsletter the chocolate covered spoons were in. AtlantaPat sent it in 11/15/2008 newsletter about 1/3 of the way down from the top of the newsletter.
Chris in NM

Darlene/UT, asking which brand of sauerkraut is best in the 12/5 newsletter. Darlene, we have a large contingent of German air force here in Alamogordo so our stores carry the German brands. We always buy the “Barrel” sauerkraut that comes from Germany. The jar is in the shape of a barrel and that is also the name on the jar. It is very good! Not much juice, just packed in the jar. We have also tried the kind in a plastic “baggie” type in the deli section of our store and it is good, too.
Chris in NM

GrandMAH who was spammed when she clicked a link in a newsletter. I have never had a problem clicking links on Nancy’s sites. And I click on lots of links! Nancy does check out every link before she posts it, too. Could be the other site was spammed after the lady submitted the link. Different sites are always going to be spammed, unfortunately, because some have nothing better to do. Good luck, and I hope you have better luck with links in the future! Chris in NM

Romona in San Jose, CA, your idea for smoked pork chops with sauerkraut sounds great! I will make ours that way the next time! (we have 3 left in the freezer)
Chris in NM

IMM from Friendly Iowa, wanting a jam filled French toast casserole. We have had this one several times and really like it! Simple and easy to make!

Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners' sugar

Place the eggs and mild in a shallow bowl and whisk together. Set aside.

Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners' sugar, and
serve with maple syrup. also from recipegoldmine.com
Chris in NM

Merry Christmas everyone. I am sending two delicious recipes that we have used at our Sunday School brunches. The first is

Praline French Toast Casserole
and the other is Cranberry-Apple Crunch. Hope you will try and enjoy.

Praline French Toast Casserole
8 Eggs
1 1/2 Cups half and half
1/3 Cup maple syrup
1/2 Cup packed light brown sugar
10-12 slices french bread, 1 inch thick

Topping
1/2 Cup (1 stick) butter
1/2 Cup packed light brown sugar
2/3 Cup maple syrup
2 Cups chopped pecans

Generously butter a 13x9 inch casserole dish. Mix the eggs, half and half, maple syrup and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator. Preheat the oven to 350º. Remove the casserole from the refrigerator.

Make the topping by melting the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.

Cranberry-Apple Crunch
3 Cups chopped, peeled apples(3-4)Granny Smith or tart apple
1 Cup sugar (I have used splenda)
1 Can whole berry cranberry sauce
Mix well and pour into a greased 9x9 casserole dish

Topping
1 Cup old fashioned oats
1/2 Cup brown sugar, packed
1/2 Cup plain flour
Mix these three ingredients together.

Add 1 stick of melted butter and mix well. Put on top of fruit. Add pecans if wished.
Bake for 1 hour at 350º.
Jane Ann in Alabama

Hi!! Nancy and nancylanders. I am looking for a pineapple cookie recipe. I have 7 married children and married grandchildren. I am making all of the cookie and candy plates this year and I need more recipes for cookies. Especially the pineapple cookies. Hope someone can help me Happy Holidays to Nancy and all the Landers.
Florence in Indiana

Note to Judy in PA: Where do you live in PA? Where is your husband from in Germany? I am originally from Allentown and my husband was from York. All of my lines are Pennsylvania Germans and I have just finished tracing all of them to Germany.

My other grandmother made still another type of filling which was used to fill pig stomachs in the dish called "Hog Maw". It included diced potatoes, celery, parsley, onion, salt & pepper browned & stirred and when 1/2 done, 2 beaten eggs poured over and stirred. 1/2 lb. sausage and 2-3 cubed pork chops can be added.

The Lancaster area cooking is different from the Lehigh Valley cooking. Much sweeter. I also taught school in Mechanicsburg and Plymouth Meeting and spent four years in University Park. Where are you and where are your husband's roots? Interesting!
Athena in DE

Help! Does anyone have a recipe for Chicken Cordon Bleu using ground chicken? My husband has a swallowing problem. The ground chicken or turkey is easier to chew.
Thanks, Jean, NJ

I received several bags of dried cherries - does anyone have any TNT recipes for them? I'd like to find some way to use them in some Christmas gifts if possible.
Becky in New Paris, OH

Thank you for all your recipes they are great...
E

Hi Nancy,
For some reason, I can't bring up the Dec. 5th newsletter. It says the page cannot be found!

I miss it when I am away or for some reason like this can't read it!
I hope all is well with you and your helpers today!
Rusty

Comment
When a page doesn't seem to pull up hold down the F5 key and the Enter key at the same time to refresh the page.
Nancy Rogers

Almond Cookies
1 1/4 cups flour
1 stick soft butter
1/2 cup granulated sugar
1 package (7 or 8 oz) almond paste (not marzipan)
1 egg

1 1/2 cup almonds chopped

Spray cookie sheets with cooking spray. Blend all ingredients (except nuts) by hand. Shape dough into small balls and press into chopped nuts to coat. Place balls 2 inches apart on cookie sheets. Bake 350 oven 10-15 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack.
Before serving, sprinkle with powdered sugar.
Judy/Buffalo

Hi everybody in Nancyland. Hope everyone had a very Happy Thanksgiving. My sister has a request. She's looking for a recipe for "Italian Wedding Cake". It's a white cake with a custard between layers, along with fresh or frozen strawberries.

Then it's finished off with a whipped cream frosting. If anyone has the recipe, we'd sure appreciate it. This is not to be confused with the Italian Cream Cake that has been talked about a lot lately. This is a completely different cake. If anyone can help us, it's someone here in Nancyland. Thanks and Merry Christmas to everyone.
Cheryl in North Olmsted, Ohio

This is for Eileen Lynn, Ma asked about the Robichaud's mincemeat. Here is an email address at the bottom of this page that she could email and ask them her question.
Emma from Montana

Robichaud's Meat Market Ltd.

Mailing Address
P.O. Box 87
METEGHAN, Nova Scotia
B0W 2J0

Location Address
113 Main St.
METEGHAN, Nova Scotia
B0W 2J0

Telephone: (902) 645-2424
Fax: (902) 645-3093
Email: robichaudiga@hotmail.com

Wolfgang Puck Rice Cooker Instruction Manuals and recipes are available here:
http://www.wpcookware.com/manuals.asp
gramaj

Hi Nancy,
I just had to tell you how very much I loooove receiving your newsletter. For some reason I was so sleepy tonight, but wanted to read the newsletter before going to sleep. I kept coming back to my computer to check to see if it had arrived. Well at about 10:40 PM EST, I saw that the e-mail was here. I was so happy! Sleepy eyed, I read it all, and copied some of the recipes. I didn't respond to anyone's needs though, but I will re-read the newsletter in the morning and respond to those that I can help.

Thank you so much for all you do to keep us all connected and presenting us with such a wonderful newsletter. I can go to sleep now!
AtlantaPat and Sweetie (my beautiful girl cat).

Hi I was looking at the recipe for cherry yogurt muffins in the instruction it say to add lemon juice, but doesn't say how much to use. It might be a misprint but anyway how much should I use?
Thank you, HP

Janie in upstate NY I am so sorry to hear that you are in poor health. I am glad that you are out of the hospital and rehab facility. I will see if I have some good high protein recipes for you. Take care of yourself. And keep visiting via Nancy's Newsletter. You are in our thoughts and prayers.
AtlantaPat

Nancy,
In yesterday's newsletter (Friday, December 5th) Judy asked for a recipe for homemade shower cleaner with Dawn dish detergent and vinegar. Judy, this is not exactly like what you are asking for because it does not have the white vinegar in it. I was told (although I haven't seen it happen) that the acid in the vinegar will eventually break down the caulking around the tiles and tub. This one works good if you would like to try it. If not, maybe one of the other members will have the one
that you are looking for.
AtlantaPat

Daily Shower Cleaner Recipe
For a 24-oz spray bottle, Mix:

1/2 c rubbing alcohol
1/2 c hydrogen peroxide
6 drops Dawn dish detergent
1 capful (about 2 tsp) Jet Dry
fill to 24-oz with water (distilled or purified if you have it)

Don't make up a big batch to refill because the hydrogen peroxide doesn't last very long and turns into good-old water. The hydrogen peroxide dissolves proteins (like sloughed skin and body fluids - uggh!), the alcohol and Dawn dissolve oils, the Jet Dry suspends the minerals.
AtlantaPat

For Sue, I have been using the oven roasting bags for years before they came out with crockpot liners. To me they work the same. I would make mix my stuffing in a turkey size bag, and then put it in the crock. Besides keeping my crockpot clean I also did not have to wash any dishes .
Jeanne

Cherry Wink Cookies
2 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans
2 1/2 cup Maraschino cherries, halved


Instructions
Sift together all dry ingredients except sugar. Blend shortening and sugar. Add eggs, milk and vanilla; mix well. Add sifted dry ingredients; mix thoroughly. Mix nuts into batter. Drop by teaspoons onto crushed corn flakes. Toss to coat and form mixture into balls. Top each ball with a cherry half. Bake on greased cookie sheet at
375 degrees for 12-15 minutes.
Source: http://www.anniesrecipes.com 

Hi Nancy, good to know about Sodium aluminosilicate or Aluminum sodium silicate vs aluminum. I confess, I'm no chemist, I just watch for the word aluminum. I wonder why they use the word aluminum in them if it's not the same? It's confusing. To the reader who suggested the crock pot liners, that sounds like a great idea.
Thanks, Eve in WI