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Posted By: Sherry
Date: Sunday, January 2, 2005 at 1:30 p.m.

(Like Bakery)


1 c. water
10 c. powdered sugar
1 tsp. agar
1/2 tsp. salt
3 c. Crisco (must be Crisco)
1/2 c. plus 1 tsp. (white)
fudge base (at cake store)
1 tsp. butter flavoring
1 1/2 tsp. clear vanilla

Combine water, powdered sugar, agar and salt at high
speed, 20 minutes. Add Crisco, fudge base, butter flavoring
and vanilla. Mix 12 minutes at medium speed. Frost four 9 x
9-inch cakes. Store 1 to 2 months in fridge in tight contain-



2 c. ground oatmeal
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 c. brown sugar
1 c. granulated sugar
2 eggs, beaten
1 c. shortening
1 tsp. soda in 1 Tbsp. hot
2 c. raisins (ground)
nuts (if desired)

Mix ingredients in order given: oatmeal, flour, cinna-
mon, salt, brown sugar, granulated sugar, eggs, shortening,
soda, raisins and nuts. (Nuts are better if ground.) Roll into
balls (your choice of size). Flatten and dust with flour.
Bake in 350 degrees oven for 15 to 20 minutes.
Note: I think my great-aunt got this recipe from a
bakery and that's the reason everything is ground. But that
does seem to make them good!



4 sq. unsweetened chocolate*
1/2 c. butter or margarine*
1/2 tsp. salt, if desired
4 eggs
2 c. sugar
1 c. sifted flour
1 tsp. vanilla
1 c. coarsely chopped nuts

*Or use:
1 1/2 sticks butter
3 1/2 oz. bakery chocolate

Melt chocolate and butter together over hot water. Cool
slightly. Beat eggs until foamy; gradually add sugar, beating
thoroughly after each addition. Add chocolate mixture and
blend. Stir in flour. Then add vanilla and nuts. Spread in
greased 9 x 9 x 2-inch pan. Bake at 325 degrees for 40 to 50 minutes.
Cool in pan, then cut into squares or bars. Will have crunchy
top and bottom crust with a center almost like chocolate cream.
Delicious served straight from the freezer. Makes 2 dozen.


Part I:


1 lemon cake mix
1 stick Blue Bonnet margarine
1 egg

Part II:
1 (8 oz.) cream cheese, at
room temperature
2 eggs
1 box 4x sugar

Part I: Grease 10 x 15-inch pan with at least 1-inch
sides. Mix ingredients and press it on bottom of pan. (Always
use Blue Bonnet margarine because it is the only one that
Part II: Mix and pour over cake. Bake at 350 degrees for 40
to 45 minutes.
Given by a bakery on Blue Ridge Parkway close to Laurel



1 (No 2.) can crushed
pineapple, undrained
1 c. raisins
1 c. chopped pecans
1 c. sugar
1 stick butter
1 large container Cool Whip
1 large can Angel Flake
1 1/2 boxes butter or
Streitman cookies

Melt butter, and combine pineapple, raisins and pecans
in saucepan. Bring to boil and let cool. Spoon cooled filling
between a stack of 2 cookies. Place on cookie sheet in refrig-
erator overnight. Ice with Cool Whip and roll in coconut.
Garnish with drained maraschino cherries, candied fruit or
ornamental bakery pieces.

Bakery Cafe Pecan Bar Cookies
Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.

1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour

Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.

Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.

1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted

In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.

Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.

Makes about 60 squares.


Messages In This Thread

Sherry -- Sunday, January 2, 2005 at 1:30 p.m.
Re: Bakery
Mimi -- Wednesday, October 19, 2005 at 2:22 p.m.

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