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Recipes
Creamy Buttermilk Dressing
By Joelene
Make Ahead Tip: Cover and refrigerate for up to 2 days
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup low-fat mayonnaise
- 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
- 1 tablespoon distilled white vinegar
The Best Chocolate Sheet Cake. Ever.
By Joelene
Note: I use an 18x13 sheet cake pan
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- 1/2 cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- _____
- FOR FROSTING:
- 1/2 cup Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Hot Cross Buns
By Joelene
In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar
- For glaze:
- 3/4 cup warm milk
- 1/4 cup plus 1 teaspoon granulated white sugar
- 11/4-ounce package active dry yeast (about 21/2 teaspoons)
- 31/4 to 31/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 4 tablespoons butter, softened
- 2 eggs, room temperature
- 3/4 cup currants or raisins
- 2 teaspoons grated orange zest
- 1 egg
- 1 tablespoon milk
- For frosting:
- 1 teaspoon milk
- 3 to 4 tablespoons powdered sugar
Heavenly Creme Filled Cupcakes
By Joelene
For the cupcakes: Preheat the oven to 350 degrees
- Cupcakes:
- Baking spray
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 whole eggs
- 2 sticks butter
- 4 tablespoons (heaping) cocoa powder
- 1 cup boiling water
- Ganache:
- 1 cup heavy cream
- 6 tablespoons corn syrup
- 8 ounces bittersweet chocolate
- 2 teaspoons vanilla extract
- Creme Filling:
- 1 stick butter
- 1/2 cup shortening, such as Crisco
- 4 cups powdered sugar
- 1/8 teaspoon salt
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla extract
Tropical Oats To-Go
By Joelene
Combine the oats, coconut, pineapple and brown sugar in a mason jar and seal until ready to eat
- 3/4 cup quick-cooking oats
- 1/4 cup sweetened shredded coconut
- 2 tablespoons chopped dried pineapple
- 1 tablespoon light brown sugar
- 1 1/2 cups boiling water
Campfire Cones
By Joelene
Special equipment: a hot campfire with a grill grate
- 3 cups blueberries
- 3 cups chocolate candies, such as M and Ms
- 3 cups milk chocolate chips
- 3 cups white chocolate chips
- 3 cups mini marshmallows
- 3 cups mini peanut butter cups (30 to 40 pieces)
- 3 cups chopped pecans
- 3 cups sliced strawberries
- 30 to 40 caramel bites
- 12 cookies, such as Crazy Cookies, broken into pieces
- Two 9-cracker packages graham crackers, broken into pieces
- 30 waffle cones
- Six 14-ounce cans whipped cream
Not your usual tuna sandwich
By Joelene
In small bowl, combine all ingredients
- 1 6oz can tuna, drained and flaked
- 1/3 cup mayo
- 1 hard-boiled egg, peeled and chopped
- 3 Tbsp pickled relish
- 2 Tbsp chopped celery
- 2 Tbsp chopped apples
- salt and pep
Soft, Fluffy Meringue
By Joelene
Into the bowl of an electric mixer fitted with the whisk attachment, add egg whites
- 3 large egg whites, room temp
- 2 tsp cornstarch
- 2/3 cup honey or maple syrup
- 1/4 fine tsp salt
- 2 tsp vanilla
Potato-Crusted Codfish Steaks with Lemon Butter Sauce
By Joelene
Preheat oven to 375 degrees F
- Lemon Butter Sauce:
- 1 1/2 cups flour
- Salt and freshly ground black pepper
- 4 eggs
- 2 tablespoons Dijon mustard
- 2 cups dried mashed potato flakes
- 3 tablespoons canola oil
- 4 (4-ounce, about 1-inch thick) codfish steaks
- Lemon Butter Sauce, recipe follows
- To serve, spoon the Lemon Butter Sauce in the center of each plate. Place the crusted steaks in the center of the sauce.
- 1/2 cup dry white wine
- 3 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1 tablespoon minced shallots
- 10 tablespoons chilled unsalted butter, cut up
- 1 tablespoon finely chopped fresh parsley
Minestrone
By Joelene
Heat oil in large soup pot
- 2 tablespoons olive oil
- 1 medium-size onion, chopped
- 2 medium-size carrots, chopped
- 2 cloves garlic, finely chopped
- 1 medium-size zucchini, diced
- 4 cubes vegetable bouillon
- 8 cups hot water
- 1 can (14.5 ounces) diced tomatoes
- 1/4 teaspoon dried Italian herb seasoning
- 1 cup uncooked tubetti pasta
- 1 can (15 ounces) small white beans, drained
- 1 can (15.25 ounces) dark red kidney beans, drained
- 1 head escarole, trimmed and chopped (about 3 packed cups)
- 1 package (12 ounces) refrigerated, fully cooked turkey meatballs (optional)
- Grated Parmesan (optional)