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Recipes
Breads: Nancy's Cream Cheese Braids
By JoFClark
Scald sour cream. Stir in sugar
- 1 cup sour cream
- 1/2 cup sugar
- 1 t salt
- 1/2 cup margarine, melted
- 1/2 cup warm water
- 2 packages yeast
- 2 eggs
- 4 cups unsifted flour
- Refrigerate overnight
- Filling
- 1 pound cream cheese
- 1 beaten egg
- 1 t vanilla
- 3/4 cup sugar
- 1/8 t salt
- Allow to rise
- Glaze
- 2 cups powdered sugar
- 4 T milk
- 2 t vanilla
- Mix together.
Icings: Classic Fudge Frosting
By JoFClark
Melt chocolate and margarine over very low heat
- 4 squares Baker's unsweetened chocolate
- 2 T butter
- 4 cups unsifted confectioner's sugar
- dash of salt
- 1/2 cup milk
- 1 t vanilla
Fruits: Raw Apple Crisp
By JoFClark
Put apples in an 8 inch square baking dish or 2 quart casserole dish Drizzle with orange juice, toss until the frui
- 4 apples, cored and chopped
- 1/4 cup orange juice
- 3/4 cup pecan halves
- 3/4 cup hazelnuts
- 3/4 cup raisins
- 3/4 t ground ginger
- 3/4 t ground cinnamon
Cookies: Baker's Chocolate Chocolate Chunk Cookies
By JoFClark
Preheat oven to 350 degrees
- 2 packages (8 squares each) of Baker's Semi Sweet Chocolate, divided
- 3/4 firmly packed brown sugar
- 1/4 cup (1/2 stick) butter
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 tsp CALUMET Baking Powder
- 2 cups chopped Walnuts
Seafood: Reid's Encrusted Salmon
By JoFClark
Combined mustard and white wine
- Sauce:
- 4 (6-8 oz) filets of salmon - skin off
- 1 jar Rothschild Champagne Mustard
- 1/2 cup white wine
- Reduce: 1 1/2 cup champagne
- 1 shallot - finely chopped
- 1/4 cup lemon juice
- Salt/Pepper
- Add: 1/2 cup heavy cream.
- Reduce.
Thanksgiving: Black Eyed Peas with Pork & Bacon
By JoFClark
If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water
- 1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
- 2 tablespoons vegetable oil
- 6 ounces pork shoulder, diced into 1/2-inch cubes
- 4 strips thick sliced bacon, cut into 1/2-inch pieces
- 1 medium onion, small diced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 4 cups chicken stock
- 2 cups water
- 3 bay leaves
- Hot-pepper vinegar, as needed
Cookies: The Original Peanut Butter Cookie
By JoFClark
From Heidi
- 1 cup plus 2 T peanut butter
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 egg
- 2 T milk
- 1 t vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 t baking powder
- 1/4 t salt
- 1/2 cup Peanut Butter chips
- 1/2 cup chocolate chips
- 3/4 cup sugar for rolling dough balls
Icings: December Icing
By JoFClark
Beat 10 minutes
- 1/2 cup Crisco
- 1/2 cup butter
- 1 box 4X sugar
- 1/4 cup water
- 1/4 t salt
- 1 t cream of tartar
- 1 t vanilla
Salads/Slaw: Sue Murdock's Cole Slaw
By JoFClark
To grated or chopped cabbage, add rest of ingredients
- 1/2 head large cabbage
- Salt
- Pepper
- 1 T sugar
- 1/2 - 1 T vinegar
- 1/2 cup mayo
Appetizers: Cheesy Chive Popovers
By JoFClark
In electric blender container, blend milk, egg beaters with cheez, flour, chives and pepper until smooth Pour into
- 1 1/4 cups skim milk
- 3/4 cup egg beaters with cheez
- 1 1/2 cups all purpose flour
- 1 T fresh or frozen chives, mixed
- 1/8 t ground black pepper