We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
"Easter Sunday is one of my favorite holidays. The entire Vogelzang clan is home for the weekend, and we have to get ourselves off to church for early choir rehearsal and what will be a packed sanctuary for Easter services, complete with glorious music. But first food! The kids, spouses and little ones arrive downstairs in the kitchen, smelling the fresh bread baking in the oven, looking for a taste of their mom's special cream cheese braids. This recipe comes from our years in Bowling Green, Kentucky; a recipe my wife Rhonda found in a 1982 issue of Southern Living magazine. She still uses the torn-out page. It's scrumptious any time of the year, but has the most impact on a holiday morning!" -Mark
1 (8-oz) carton commercial sour cream, scalded
½ cup sugar
½ cup butter or margarine, melted
1 teaspoon salt
2 packages dry yeast
½ cup warm water
2 eggs, beaten
4 cups all-purpose flour
Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)
Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105° to 115°. Combine yeast and warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours. Divide dough into quarters. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.
Roll each portion into a 12- x 8-inch rectangle, and spread each rectangle with one-fourth of cream cheese filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets. Cut 6 equally-spaced Xs across top of each loaf; cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Bake at 375° for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze. Makes 4 12-inch loaves.
Note: Braids may be frozen after baking. Thaw in refrigerator, and glaze before serving.
Filling:
2 (8-ounce) packages cream cheese, softened
¾ cup sugar
1 large egg
2 teaspoons vanilla extract
Beat all ingredients at medium speed with an electric mixer until smooth. Makes about 2 ½ cups.
Powdered Sugar Glaze:
2 ½ cups sifted powdered sugar
¼ cup milk
2 teaspoons vanilla extract
Stir together all ingredients. Makes about 1 cup.