Author: Joanna LeRoy

Jo is an crafter, singer-songwriter, foodie, photographer, artist and reformed blogger.

Noni’s Cranberry Nut Salad

2 pk jello (raspberry or cherry) – 3 oz 2 c hot water 1 c pineapple juice 1 c crushed pineapple 2 oranges cut up (or mandarin) 2 can whole cranberry sauce ⅔ c chopped celery ½–1 c chopped nuts

Nana’s 1971 Agro-dolce

2½ c chicken livers, cook in pan with 2 T of oil, and salt to taste. Cook slow for ½ hr then add vinegar to cover livers and add a little over a cup of raisins, 2 c sugar. Cook until thick, put on toasted bread and cut as you wish. Let cool a little.

LF’s Soft Chocolate Cookies (aka Sour Cream Chocolate Cookies)

2 eggs 1 c sugar 2 sq unsweetened chocolate, melted and cooled 2 c sifted cake flour ½ t salt ½ t baking powder ½ t baking soda 1 c sour cream 2 t pure vanilla Beat eggs til thick and lemon colored. Gradually add sugar. Add melted chocolate. Add sifted dry ingredients alternately with…

Read More

Muffet’s Mocha Buttercream Frosting

6 T butter, soft 4 ½ c confectioners sugar 2 ¼ T coffee powder ½ c + 1 T cocoa, unsweetened ½ c milk 2 ¼ t vanilla ⅜ t salt Cream butter, vanilla & salt. Add other ingredients. Note: There are a couple different versions of this recipe floating around the family; taste as…

Read More

Stromboli

(yield 2, supposedly 6 slices each, but you can get more) pizza dough for 2 crusts ½ c pizza sauce (I use canned pasta sauce) 1 c shredded mozzarella 2 oz prosciutto 24 large basil leaves 12 slices (¼ lb.) genoa salami 1 c (4 oz) shredded provolone (slices work just fine too) Make pizza…

Read More