E K R A CL
E N S CU A COLLECTION OF FAVORITE CLARKE RECIPES
TABLE OF CONTENTS MAIN DISHES
SOUPS, SALADS AND BREADS
Black Russian Sandwich............................................2
Broccoli Cheddar Soup.............................................18
Cheeseburger Mac.....................................................2
Butterscotch Banana Bread.....................................18
Chicken Cordon Bleu..................................................3
Orange Poppy Seed Bread........................................19
Chicken Divan............................................................3
Orange Glaze (for recipe above)...............................19
Chicken Parmesan.....................................................4
Pasta Fagioli Soup...................................................20
Corn Chowder............................................................5
Snickers Apple Salad...............................................20
Larry Burgers.............................................................5
Spinach and Strawberry Salad with Poppy Seed Dressing...............................................21
Roasted Chicken........................................................6 Sour Cream Noodle Bake...........................................6 Spinach and Artichoke Chicken..................................7 Spinach Artichoke Dip (for recipe above)...................7 Turkey Tetrazzini........................................................8
Poppy Seed Dressing (for recipe above)...................21 Whole Wheat Caramel Braid....................................22 Caramel Filling (for recipe above)............................23 Brown Butter Glaze (for recipe above)......................23
Yankee Pot Roast.......................................................9 DESSERTS APPETIZERS AND SIDES Loaded Mac and Cheese..........................................12 Sour Cream Sauce (for recipe above).......................12 Roasted Baby Red Potatoes.....................................13
Larry’s Chocolate Chip Cookies................................26 Oreo Fluff.................................................................26 Pumpkin Bars..........................................................27 Frosting for Pumpkin Bars (for recipe above)...........27
Quinoa Stuffed Tomatoes.........................................14 MISCELLANEOUS Clarke’s House Salad Dressing................................30 Larry James’ Dill Dip for Vegetables.........................30 Parmesan Croutons.................................................31
MAIN DISHES
Black Russian Sandwich
Makes 4 sandwiches Ingredients: 8 slices pumpernickel bread 1 pound smoked turkey breast, sliced 8 slices bacon, cooked to desired doneness ½ cup sliced almonds, toasted
½ cup mayonnaise 2 Tbsp ketchup lettuce (optional) tomato (optional)
Directions: 1. Mix mayonnaise and ketchup together. Toast bread. 2. Spread mayonnaise mixture on bread. Sprinkle almonds onto mayo. 3. Layer turkey and bacon on the sandwich. 4. Add lettuce and tomato if desired. Serve.
Cheeseburger Mac Makes 8 servings
Ingredients: 2-½ pounds hamburger, browned and drained 1 pound macaroni, cooked 1 quart cheddar cheese sauce 1 pound cheddar cheese, shredded 1 cup milk
1 can evaporated milk 2 Tbsp chili powder 2 Tbsp Worcestershire sauce 1 Tbsp dry mustard 1 cup cheddar cheese, shredded
Directions: 1. To make the sauce, combine the cheese sauce, milk, evaporated milk, Worcestershire sauce, mustard, and chili powder and bring to a low simmer. Add the shredded cheese and stir until melted and completely incorporated. 2. Toss the macaroni and hamburger together. Add the sauce and mix well. 3. Place the Cheeseburger Mac in an oven proof dish. Top with 1 cup of shredded cheddar. Bake in a 350° oven for 10 - 15 minutes or until heated thoroughly and bubbly. Serve.
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Chicken Cordon Bleu Makes 4 servings
Ingredients: 4 chicken breasts, 4-6 ounces each 8 deli ham slices 8 Swiss cheese slices
4 tsp Dijon mustard 1 cup seasoned flour 2 ounces vegetable oil
Directions: 1. Dredge the chicken breasts in the seasoned flour. Heat a sauté pan and add the oil. Sauté the chicken breasts until each side is golden brown. The chicken breasts should be about ¾ of the way cooked. 2. Place the chicken in an oven proof dish and top with 1 tsp of Dijon mustard, followed by two slices of ham and two slices of cheese. 3. Bake the chicken in a 350° oven until an internal temperature of 165° is reached and the cheese is lightly browned. Serve.
Chicken Divan Makes 10 servings
Ingredients: 4 cups cooked broccoli florets ½ cup sour cream 2 cups cooked diced chicken ½ cup bread crumbs 1 can cream of chicken soup 1 cup cheddar cheese, shredded 1 tsp lemon juice ¼ cup parmesan cheese, grated 1 tsp Worcestershire sauce 2 tbsp butter, melted 1/3 cup milk Directions: 1. Place the chicken and broccoli in an oven proof dish. 2. Mix the chicken soup, lemon juice, Worcestershire sauce, sour cream and milk together and pour over the chicken and broccoli. 3. Mix the cheeses together and sprinkle over the casserole. 4. Toss the bread crumbs with the melted butter and evenly distribute over the cheese. 5. Bake in 450° oven for 20 minutes or until golden brown and bubbly. Serve.
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Chicken Parmesan Makes 6 servings
Ingredients: 6 chicken breasts, 4-6 ounces each 12 ounces marinara, your favorite brand 2 cups mozzarella cheese, shredded ¾ cup parmesan cheese, shredded 1 cup flour, seasoned 3 eggs, beaten, 2 ounces of water added
2 cups panko bread crumbs 1 cup, salad oil, for frying ½ tsp basil, dried ½ tsp oregano, dried salt and pepper, as needed
Directions: 1. Season both sides of the chicken breasts with salt and pepper. Mix the dried herbs with the panko bread crumbs and a ¼ cup parmesan cheese. Place a skillet on low heat. 2. Dredge the chicken breast in the seasoned flour and shake off the excess flour. Dip the floured breast in the egg. Drain off any excess egg. Dredge the breast in the seasoned bread crumbs and press them gently into the crumbs to make sure the breasts are completely coated. 3. Carefully add the oil to the heated skillet and turn the heat up to medium. Sauté the chicken breast until golden brown on each side. They should be a little more than ¾ cooked when finished with this step. 4. Place the chicken breast on a baking sheet and top each breast with 2 ounces of marinara sauce. Distribute the mozzarella and parmesan cheese over the breasts. Place the chicken parmesan in a 350° oven for 8-10 minutes or until it has reached an internal temperature of 165° and the cheese is golden brown. Serve.
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Corn Chowder Makes 1-½ gallons
Ingredients: ½ cup shortening ½ Tbsp sugar 1 cup flour 1 red pepper, diced, seeds removed ¾ ounce chicken base 1 cup, yellow onion, diced ½ gallon chicken stock 1 cup potatoes, diced, cooked (If chicken stock is unavailable, 1-½ cups creamed corn water can be substituted) ½ gallon milk, warmed salt and pepper, as needed Directions: 1. Melt shortening in a large pot and blend in flour to make roux. Cook for 8 minutes. 2. Combine chicken base and stock. Add to roux while stirring constantly. Cook for 15 minutes. 3. Add vegetables and seasoning. Reduce to a simmer and cook for 10 minutes. 4. Add corn and cook for 5 minutes longer. Stir in the warm milk. Bring to a boil and shut off. Serve or refrigerate.
Larry Burgers
Makes 6 servings Ingredients: 6 triple layer hamburger buns tomato, as needed 6 hamburger patties (4 oz patties) onion, as needed 6 ounces 1000 Island Dressing pickles, as needed 12 slices American cheese salt and pepper, as needed lettuce, as needed 4 ounces butter, melted Directions: 1. Brush the insides of the buns with butter and set aside. 2. Season the burger patties with salt and pepper. Char grill or flat grill the hamburgers to desired doneness. Toast the hamburger buns. Place one slice of American cheese on each hamburger patty and melt. 3. Place ½ ounce of 1000 Island Dressing on the two bottom layers of each bun. Place the burger patties on top to build the burger. 4. Add the fixings of your choice and enjoy the way Larry James would have liked; with friends.
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Roasted Chicken
Makes 4 servings Ingredients: 1 whole chicken 2 Tbsp melted butter 1 whole lemon, cut in half kosher salt, as needed 3 garlic cloves black pepper, as needed 3 sprigs of rosemary 2 feet butchers twine Directions: 1. Check the chicken to make sure the cavity is clean and rinsed out. 2. Brush the melted butter on the bird and season the whole bird, inside and out with salt and pepper. 3. Stuff the cavity with the lemon, garlic cloves and rosemary. 4. Next tie or “truss” the chicken with butchers twine. 5. Place the chicken on a pan with a wire rack and roast for 1-½ hours at 425° or until the internal temperature in the thickest part of the chicken reaches 165°. 6. Once finished, remove the chicken from the oven and let stand for 10 minutes before slicing. Serve.
Sour Cream Noodle Bake Makes 8 servings
Ingredients: 2 lbs ground beef, browned and drained 1 lb egg noodles, cooked and drained ½ lb cottage cheese ½ lb sour cream 2 cups tomato sauce ½ tsp garlic powder ½ tsp chili powder
½ tsp basil, dried ¼ tsp crushed red pepper 2 Tbsp brown sugar 1 tsp Worcestershire sauce salt and pepper, as needed 2 cups cheddar cheese, shredded
Directions: 1. Mix the sour cream and cottage cheese together. Fold in the noodles and place the mixture in a greased oven proof dish. 2. Make the sauce by combining the tomato sauce, Worcestershire sauce, and all of the dry ingredients. Add the hamburger to the sauce and mix together. 3. Add the hamburger and sauce mixture to the top of the noodles and mix lightly. Top with the shredded cheddar. 4. Bake in a 350° oven until heated through. Serve.
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Spinach and Artichoke Chicken Makes 6 servings
Ingredients: 6 chicken breasts, 4-6 ounces each 2 Tbsp lemon juice, fresh 1 cup seasoned flour kosher salt, as needed 2 ounces vegetable oil pepper, as needed 1-½ cups spinach artichoke dip, per recipe Directions: 1. Heat a skillet over medium heat. Season the chicken breast with salt and pepper. Dredge the chicken in the flour and shake off any excess. 2. Sauté the chicken breast in hot oil until golden brown on both sides and approximately ¾ cooked. Place the chicken on a baking sheet. 3. Spread ¼ cup of spinach artichoke dip over each chicken breast. Bake the chicken in a 350° oven until the spinach artichoke dip is hot and the chicken breast has reached an internal temperature of 165°. 4. Just before serving, drizzle each chicken breast with a little lemon juice. Serve.
Spinach Artichoke Dip (CAN ALSO BE SERVED ALONE) Makes 1 quart
Ingredients: 1 cup Parmesan cheese, shredded ¼ cup green onion, 1/8” sliced 1 cup Swiss cheese, shredded ¼ tsp nutmeg, ground 1 cup artichoke hearts, quartered ¼ tsp salt 1-½ cups mayonnaise ½ tsp black pepper 1 Tbsp garlic, minced 2 Tbsp lemon juice, fresh ½ lb fresh spinach, blanched, excess liquid squeezed out Directions: 1. In a large bowl, mix the cheeses and artichokes together. 2. Blend the mayonnaise together with the spinach, onion, garlic and seasonings. 3. Gently fold the cheeses and artichokes into the mayonnaise mixture. 4. Heat in small batches in the microwave or bake in a 350° oven until just warmed through. Gently stir the dip to ensure even heat distribution and to reincorporate some of the oil that will come out of the mayonnaise. Do not over heat as the dip will become very oily. 5. Just before serving, drizzle the lemon juice over the top of the dip. Serve with bread, tortilla chips or pita bread.
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Turkey Tetrazzini
Makes 8 servings Ingredients: 1 lb spaghetti, uncooked 1 cup yellow onion, diced ¾ cup celery, diced 2 cups mushrooms, sliced ¾ cup green peppers, diced 2 Tbsp garlic, chopped 1/3 cup pimentos, diced, canned 1-½ cups cheddar cheese, shredded
2 lbs turkey, cooked, diced ¼ cup chicken base 6 cups milk, warm 1 cup flour ½ cup butter melted salt and pepper, as needed 2 ounces olive oil
Directions: 1. Cook the spaghetti until al dente. Rinse and drain well. 2. In a hot skillet sauté mushrooms, onions, peppers, celery, and garlic in olive oil until tender. 3. Combine flour and melted butter and cook for 5 minutes to make roux. Add chicken base to the warm milk. Stir in the roux and check seasonings. Cook sauce until thickened. 4. Combine sautéed vegetables, spaghetti, turkey, and pimentos with sauce and gently mix together until incorporated. 5. Place mixture in an oven proof dish and top with grated cheese. Bake at 400° for 30 minutes. Serve.
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Yankee Pot Roast Makes 10 servings
Ingredients: 4 lbs beef chuck roast, trimmed of excess fat 2 ounces vegetable oil 3 ounces carrots 1 cup dry red wine 3 ounces celery 1-½ qts water, use stock if available 6 ounces onions 2 sprigs thyme, fresh 6 ounces tomato puree, 2 ounces flour measured by volume not weight Directions: 1. Season the meat with salt and pepper. Sear the beef in hot oil until browned on all sides. Set aside. 2. Sauté the vegetable until lightly browned. Add the flour and cook for 3-4 minutes 3. Add the tomato puree and cook for 2 minutes. Return the beef to the pan. Add the red wine, water, and thyme. Bring to a simmer and cover. Cook over the stove top or place in a 350° oven and cook until the beef is fork tender, about 2 hours. Add more liquid to the pot as it cooks if needed. Do not let the pan go dry. 4. Remove the beef and keep warm. Strain the braising liquid and transfer to a clean pan. Simmer the sauce until reduced to desired consistency. 5. Slice the beef and serve with the sauce.
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APPETIZERS AND SIDES
Loaded Mac and Cheese Makes 10 servings
Ingredients: 6 cups macaroni, cooked in salt water, drained but not rinsed 2 cups sour cream sauce, per recipe below ½ cup fontina cheese, shredded ½ cup parmesan cheese, shredded ½ cup swiss cheese, shredded 1 cup mozzarella cheese, shredded
¼ cup ham, small dice ¼ cup bacon, chopped 4 Tbsp red onion, small dice 1 Tbsp garlic, minced 1 cup bread crumbs ¼ cup butter, melted
Directions: 1. Mix all ingredients except bread crumbs and butter together. Toss bread crumbs with melted butter. 2. Place the Loaded Mac in an oven proof dish and bake covered at 350° until heated through. Remove the cover and top with the buttered bread crumbs. Bake for another 5-10 minutes or until the bread crumbs are golden brown. Let stand 5 minutes before serving.
Sour Cream Sauce Makes 1 quart
Ingredients: 1-¼ cups sour cream 1 cup half and half, can substitute milk 2 bay leaves 1 ounce chicken base
2 cups water ½ cup flour ½ cup salad oil
Directions: 1. Combine the flour and oil together in a small pan and cook over low heat for about 5 minutes. This will become roux to thicken the sauce. 2. Combine the water, chicken base, and bay leaves in a small pot and bring to a boil. Simmer for 5 minutes. Add the half and half and simmer. 3. Whisk in the roux and cook for three minutes. Turn off the flame and stir in the sour cream. 4. Strain the sauce through a fine mesh sieve. Use the sauce for the loaded mac and cheese. Additionally this sauce can be used as a base for other sauces and goes well with chicken.
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Roasted Baby Red Potatoes Makes 6 servings
Ingredients: 1-½ lbs red potatoes, quartered 1 tsp thyme, dried 1/3 cup olive oil 1 Tbsp garlic, minced 1 tsp basil, dried Kosher salt, as needed 1 tsp oregano, dried pepper, as needed Directions: 1. Combine oil, garlic and dry herbs in a bowl and mix. Add the red potatoes and toss until evenly coated. Season with salt and pepper and toss again. 2. Transfer potatoes to a baking sheet and spread out evenly. Pour the oil that is left in the bowl over the potatoes. 3. Roast in a 400° oven for 45-60 minutes or until the potatoes are golden brown and cooked all the way through. Serve.
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Quinoa Stuffed Tomatoes Makes 4 servings
Ingredients: 4 tomatoes, Roma 1 cup quinoa rinsed 1 cup tomato juice 1 cup vegetable stock, water can be substituted ½ lemon, zest only dash cayenne pepper ½ yellow squash, small dice ½ zucchini, small dice
½ yellow onion, small dice 1 clove garlic, minced ½ carrot, small diced 3 Tbsp butter ½ cup coarse panko bread crumbs 3 Tbsp grated Parmesan cheese salt and pepper, as needed
Directions: 1. Hollow out the tomatoes and set aside. 2. In a small pot bring the tomato juice and water to a simmer. Add the quinoa and cook per package instructions. Stir in the lemon zest and cayenne pepper. 3. Place 1 tablespoon of butter in a sauté pan and melt. Sauté the carrots for one minute, add the onions and cook for 2-3 minutes. Add the squash and garlic and cook until tender. Season the mixture with salt and pepper to taste 4. Blend the quinoa and vegetable mixture together. 5. Stuff the tomatoes with the quinoa mixture and place them in a 8x8 baking dish and set aside. 6. Melt the 2 remaining tablespoons of butter. Mix the bread crumbs and grated parmesan cheese together. Add the melted butter to the bread crumb and cheese mixture. Sprinkle the top of the tomatoes with the bread crumb mixture. 7. Place the baking dish in a preheated 350° oven and bake the tomatoes until they are tender but not mushy. Serve.
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SOUPS, SALADS AND BREADS
Broccoli Cheddar Soup Makes 2 quarts
Ingredients: 4 cups heavy cream 2 cups cheddar cheese sauce 1 pound cheddar cheese, shredded 1 yellow onion, medium, diced 2 stalks celery, medium, diced
1 carrot, medium, diced 1-½ lbs broccoli salt and pepper, to taste 2 ounces oil
Directions: 1. Sautee onions, celery and carrots in oil until tender. Add the garlic and sauté for 1 minute. 2. Blanch broccoli in boiling water until tender but not mushy. Cool the broccoli and chop in to bite sized pieces. Set aside. 3. Add heavy cream and cheese sauce to the vegetable mixture and bring to a simmer. 4. Remove soup from heat. Stir in shredded cheddar cheese until melted and completely incorporated. If the soup is too thin, adjust the consistency with a corn starch slurry. 5. Check the seasoning and add salt and pepper if needed. 6. Just before serving, add the broccoli and heat through. 7. Cool any unused soup and keep under refrigeration for up to 5 days.
Butterscotch Banana Bread Makes 2 loaves
Ingredients: 3-½ cups flour 4 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1 tsp salt 2 cups bananas
1-½ cups sugar 2 eggs ½ cup margarine, melted ½ cup milk 2-2/3 cups pecans, chopped 12 ounces butterscotch chips, (1 package)
Directions: 1. Preheat oven to 350°. In a small bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In a large bowl combine bananas, sugar, eggs, and margarine; beat until creamy. 2. Gradually add flour mixture alternately with milk; mix until well blended. Stir in 2 cups pecans and butterscotch chips. 3. Pour batter evenly into 2 greased 9 x 5 x 3 pans. Sprinkle tops with remaining pecans. Bake 60 – 70 minutes. Let sit and cool.
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Orange Poppy Seed Bread Makes 2 loaves
Ingredients: 6 cups flour 1 Tbsp salt 1 Tbsp baking powder 4-½ cups sugar 3 Tbsp poppy seeds 6 eggs
3 cups milk 2 ¼ cups oil 1 Tbsp vanilla extract 1 Tbsp butter flavoring 1 Tbsp almond flavoring Orange Glaze, per recipe below
Directions: 1. Preheat oven to 350°. In a small bowl combine flour, baking powder, baking soda, salt, and poppy seeds; set aside. In a large bowl combine eggs, sugar, milk, oil, vanilla and flavorings; whisk together until incorporated. 2. Stir dry ingredients into wet ingredients until blended. 3. Pour batter evenly into 2 greased 9 x 5 x 3 pans. Bake 60 – 70 minutes. Let stand 8 minutes. 4. Pour glaze over bread. Let sit and cool.
Orange Glaze Ingredients: ½ cup orange juice 1-½ cups sugar 1 tsp almond flavoring 1 tsp butter flavoring 1 tsp vanilla extract Directions: 1. In a small bowl mix all ingredients together.
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Pasta Fagioli Soup Makes 3 quarts
Ingredients: 1 lb ground beef, browned and drained, 2 ounces of fat reserved 1 cup yellow onion, diced 1 cup celery, diced 1 cup carrot, diced 2 Tbsp garlic, minced 2 cups diced tomatoes, canned 2 cups tomato sauce 12 ounces V8 (tomato juice can be substituted)
2 Tbsp red wine vinegar (white vinegar can be substituted) Kosher salt, as needed 1 tsp oregano, dried 1 tsp basil, dried 1 tsp black pepper, ground 1 tsp thyme, dried ½ lb elbow macaroni, cooked and drained
Directions: 1. Sauté the onions, carrots, and celery in 2 ounces of fat for 8 minutes. Add the garlic and sauté for another 2 minutes. 2. Add the ground beef and other remaining ingredients except the pasta. Bring to a simmer and cook for 1 hour. Adjust seasoning with salt if needed. 3. Add the pasta and simmer for another 5-10 minutes. Serve.
Snickers Apple Salad Makes 8 servings
Ingredients: 2 cups milk 6 Granny Smith apples, cut into large dice 12 ounces Cool Whip 6 Snickers bars, chopped 2 small packages of instant vanilla pudding Directions: 1. Mix the pudding according to the package directions using the milk specified in the recipe. 2. Blend the pudding and the Cool Whip together. Fold in all of the other ingredients. Serve or refrigerate.
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Spinach and Strawberry Salad with Poppy Seed Dressing Makes 6 servings
Ingredients: 1 pint fresh strawberries, quartered 1 lb spinach, rinsed and dried ½ cup red onion, julienned, optional ½ cup walnuts, toasted, optional 4 ounces poppy seed dressing, per recipe below salt and pepper, as needed Directions: 1. Toss spinach with dressing and place in a large bowl or individual bowls. 2. Garnish with the strawberries, onions, and walnuts. Serve immediately.
Poppy Seed Dressing Makes 2 cups
Ingredients: 1 cup sugar 3 Tbsp sesame seeds 1-½ Tbsp poppy seeds 1 Tbsp yellow onion , minced
1 tsp Worcestershire sauce ¾ cup salad oil 6 Tbsp white vinegar 1 tsp paprika
Directions: 1. Combine all ingredients except oil in a mixing bowl and whisk together. 2. Slowly add the oil while whisking. Refrigerate.
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Whole Wheat Caramel Braid Makes 1 braid loaf
Ingredients: 1 package active dry yeast ¼ cup warm water 1 cup lukewarm milk, scalded to 180°, and cooled ¼ cup sugar ¼ cup butter, softened 1-½ tsp salt
2 eggs 1 cup whole wheat flour 3 cups all purpose flour Caramel Filling, per recipe to right Brown Butter Glaze, per recipe to right ¼ cup chopped walnuts, optional
Directions: 1. In a large bowl, dissolve yeast in warm water. Mix in milk, sugar, butter, salt, eggs, and whole wheat flour. Mix in all purpose flour. Continue mixing, scraping dough from the sides of the bowl until a sticky dough forms. Cover; let rise in a warm place until doubled in volume, about 1 hour. 2. Lightly grease a cookie sheet. Knead dough down. Turn dough onto a well floured surface; roll or pat into an 18 x 12” rectangle. Spread caramel filling evenly over dough. Cut dough into 3 strips, each about 18 x 4”. Roll out each strip into a rope, enclosing filling; pinch edges and end to seal. Place ropes diagonally and close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends to fasten and tuck under securely. Cover and let rise until 1 ½ times original size, about 30 minutes. 3. Bake braid in a 350° oven for 25 – 30 minutes or until braid is golden brown and sound hollow when tapped with fingers. Cool slightly; spread with brown butter glaze. Sprinkle with chopped walnuts if desired.
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Caramel Filling 1 cup walnuts, chopped 2/3 cup brown sugar, firmly packed 1/3 cup margarine 1. In a small bowl, combine all ingredients and mix well. Use as instructed in wheat braid recipe.
Brown Butter Glaze Âź cup butter 2 cups powdered sugar
1 tsp vanilla extract 1-2 Tbsp milk
1. In a small sauce pan over medium heat, cook the butter until the milk solids start to brown and there is a slightly nutty aroma. 2. Remove from the heat and stir in powdered sugar and vanilla until smooth. Stir in milk 1 tsp at a time until smooth. If necessary, stir in a few drops of hot water until desired consistency is reached.
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DESSERTS
Larry’s Chocolate Chip Cookies Makes 7-½ dozen
Ingredients: 2 cups margarine 2 cups sugar 2-1/8 cups brown sugar 4 eggs 2 ¼ Tbsp vanilla extract
6 cups flour 2 ¼ tsp baking soda ½ tsp salt 3-¼ cups chocolate chips
Directions: 1. Cream together the wet ingredients. 2. Sift together the dry ingredients. 3. Combine the two mixtures. Scoop onto baking sheets. Bake at 350° for approximately 8 minutes. Allow to cool. Enjoy immediately or store in an airtight container.
Oreo Fluff Makes 10 servings
Ingredients: 1 lb Cool Whip 11 ounces instant chocolate pudding mix 1-½ cups Oreo cookie crumbs 5 cups chocolate milk (We use chocolate milk to give the fluff a more decadent flavor. White milk can be substituted.) Directions: 1. Make the pudding using the chocolate milk according to package directions. 2. Fold the pudding and Cool Whip together. Transfer the mixture to the serving vessel and allow time for setting. 3. Before serving sprinkle with the cookie crumbs.
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Pumpkin Bars Makes 11 x 16 pan
Ingredients: 1 cup pumpkin puree 4 eggs 1 cup vegetable oil 2 cups sugar 2 cups flour ½ tsp salt 1 tsp baking soda 1 tsp baking powder 2 tsp cinnamon 1 tsp pumpkin pie spice 1 cup chopped nuts, optional ½ cup raisins, optional Directions: 1. Beat eggs slightly. Add pumpkin; slowly add vegetable oil and sugar. 2. Mix the dry ingredients together and slowly fold into pumpkin mixture. 3. Pour into a greased and floured pan. Bake at 350° for 30-35 minutes.
Frosting for Pumpkin Bars Ingredients: 6 Tbsp butter, softened 1 tsp milk 1 lb powdered sugar 3 ounces cream cheese, softened 1 tsp vanilla extract Directions: 1. Mix the butter and the cream cheese. Add the powdered sugar in increments alternated with the vanilla and milk. 2. Mix to a smooth consistency. Frost bars.
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MISCELLANEOUS
Clarke’s House Salad Dressing Makes 1-¾ quarts
Ingredients: 1 cup raspberry vinaigrette dressing, your favorite brand 1 cup red wine vinegar 1-½ ounces Italian dressing mix, dry 1 cup sugar 1-½ cups water 1 cup salad oil Directions: 1. Combine all ingredients together except the oil and blend thoroughly. 2. Slowly whisk in the oil until incorporated. 3. Use or refrigerate up to 3 weeks.
Larry James’ Dill Dip for Vegetables Makes 1 pint
Ingredients: 1 cup sour cream 1 cup mayonnaise 1 tsp sugar 1 tsp onion flakes 1 tsp parsley 1 tsp dill weed 1 tsp Lawry’s Seasoned Salt Directions: 1. Combine ingredients into a bowl and mix together. 2. Transfer into a bowl or container and refrigerate for 1-2 hours to allow flavors to blend.
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Parmesan Croutons Makes 1 quart
Ingredients: 4 cups bread cubes ¼ cup Parmesan cheese ¼ cup butter, melted ¼ tsp garlic powder Directions: 1. Sprinkle bread crumbs with cheese, butter and garlic powder and toss together until evenly coated. 2. Bake croutons in a 350° oven for 25-30 minutes. Stir croutons every ten minutes to ensure even browning. 3. When croutons are cool, store in an airtight container for up to 2 weeks.
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