Recipes Included On This Page Bake Shop Schnecken Baked Creamed Corn with Cream Cheese Beef Broth (Slow Cooker) Broiled Portobello Mushrooms Brown Rice and Greens Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bake Shop Schnecken Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 tablespoons active dry yeast -- (2 packages) 1/2 cup lukewarm water 1/2 cup sugar 1 cup unsalted butter -- at room temperature [2 sticks] 1 cup milk 3 eggs 6 cups unbleached flour -- (6 to 6 1/2 cups) 1 teaspoon salt FILLING AND BOTTOM OF PANS 1/2 cup unsalted butter -- (1 stick) 1 1/2 cups dark brown sugar 1/4 cup honey 1 cup blanched almonds 1 cup chopped walnuts 1 cup currants 1/2 teaspoon cinnamon 1. To make the dough, dissolve the yeast in the lukewarm water with teaspoon of the sugar. Let sit for 10 minutes. 2. Place the butter in a saucepan with the milk. Stir over low heat until butter is melted. Cool to lukewarm. Remove to the bowl of an electric mixer. Add the yeast, the remaining sugar and the eggs. Gradually add the flour and salt, stirring after each addition. The dough will be very sticky. Place in the refrigerator overnight. 3. The next morning, melt the remaining stick of butter and brush the bottom and sides of 36 muffin tins generously. From the filling ingredients, a half teaspoon of brown sugar then a teaspoon of honey to each tin and top with 3 blanched almonds in the shape of a triangle. 4. When the yeast dough is ready, divide into 3 portions and roll each into a rectangle, about 7 by 12 inches wide, on a floured board. 5. Brush the dough with melted butter. Sprinkle each rectangle with one third of the remaining brown sugar, walnuts, currants and cinnamon. Roll up tightly like a jelly roll. 6. Cut into 12 slices and place in the muffin tins, cut side down. Let rise, uncovered, for half an hour. Brush the tops with melted butter. 7. Bake in a preheated 350-degree F. oven for 15 minutes. Then reduce the oven to 325 degrees F. and continue cooking for another 20 minutes or so. Source : friend Yield : 36 Joan's Files Contributed to the FareShare Gazette by Joan; 26 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 12g Fat (42.4% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 74mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Baked Creamed Corn with Cream Cheese Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans creamed corn 1 can whole kernel corn 1 pound cream cheese -- cubed 1/2 cup butter or margarine -- cubed 2 cans canned chopped green chiles -- mild 4 garlic cloves -- minced 1/2 teaspoon salt 1 dash pepper 1/4 cup fried onions -- optional In a bowl, combine all the ingredients, except fried onions. Place in a greased baking dish. Bake, uncovered, at 375F for 30 minutes or until bubbly around the edges. Stir before serving. Sprinkle fried onions on top, if desired. Prep Time: 10 Minutes. Cook Time: 30 Minutes Prepared by Art Guyer; June 2007. Contributed to the FareShare Gazette by Art; 7 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 21g Fat (81.5% calories from fat); 4g Protein; 7g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 370mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fat. * Exported from MasterCook * Beef Broth (Slow Cooker) Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds raw meaty beef bones -- such as shanks sawed in a few places or 2 pounds bones and 2 pounds cubed stewing beef 2 medium yellow onions -- quartered 2 medium carrots -- cut into chunks 4 celery ribs with leaves -- cut into chunks 1/4 bunch fresh flat leaf parsley 1 bay leaf -- broken in half 4 whole cloves 10 black peppercorns 1/2 cup dry white wine 2 tablespoons tomato paste 10 cups water Preheat oven to 450F. Put the bones, meat, onions, and carrots in a roasting pan and roast for 30 minutes, turning once. Meanwhile, combine the celery, herbs and spices, wine, tomato, and 8 cups of the water in the slow cooker. Cover and cook on High until hot, about 1 hour. Add the bones, meat, onions and carrots to the slow cooker. Pour off the fat from the roasting pan, add the remaining 2 cups of water, and scrape up the brown bits from the bottom; add to the cooker. Cover, turn the cooker to Low, and cook for 10 to 16 hours. If the water cooks down below the level of the ingredients, add a bit of boiling water. Skim off any surface foam with a large spoon. Uncover and let cool to lukewarm. Set a large colander lined with a double layer of cheesecloth or a fine-mesh strainer over a large bowl and pour the broth through to strain. Press the vegetables to extract all the liquid. Discard the vegetables, bones, and meat. this is best left unsalted. Refrigerate. The broth will keep, tightly covered, for 2 to 3 days in the refrigerator. Or remove the congealed fat from the surface and pour into airtight plastic freezer storage containers, leaving 2 inches at the top to allow for expansion. The broth will keep, frozen, for 3 to 4 months. Whether refrigerated or frozen (and defrosted), make sure the broth is brought to a boil when using it. S(Formatted by Chupa Babi in MC): "01.15.07" Yield : "2 quarts" NOTES : High for 1 hour, then Low for 10 to 16 hours. Large round or oval cooker = 5- to 7-quart cooker The secret to getting deep beef flavor and right color in a broth is to roast the bones in the oven before popping them in the slow cooker. You can skip that step, but the flavor just won't be the same. Recipe from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Copyright 2005. Contributed to the FareShare Gazette by Chupa; 30 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (4.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. * Exported from MasterCook * Broiled Portobello Mushrooms Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large fresh Portabello mushrooms -- (2 or 3) stems removed and cleaned 2 tablespoons olive oil 5 garlic cloves -- finely chopped 1 pinch salt 1 pinch freshly ground black pepper 1 pinch oregano Chopped parsley for garnish Quarter the caps. Place them on a broiler pan pre-coated with a little olive oil, bottoms up. Cover the mushrooms with chopped garlic, salt and pepper. Drizzle half the olive oil over the mushrooms. Put under the broiler for about five minutes. Remove the mushrooms and probe with fork for softness. Sprinkle with oregano and parsley and return to oven, this time for another five minutes, checking every two minutes for the perfect tenderness. They should be soft on both tops and bottoms. Serve hot as a main course with a vegetable rice mixture. Joan's Files Yield : 2 to 4 servings Contributed to the FareShare Gazette by Joan; 16 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 14g Fat (90.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Brown Rice and Greens Recipe By : The EatingWell Diet Cookbook Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 cup brown rice 2 cups baby spinach -- or arugula Salt & freshly ground pepper to taste Bring water and rice to a boil in a medium saucepan. Cover, reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Stir spinach (or arugula) into the hot rice, cover and let stand for 5 minutes. Season with salt and pepper. Source : The EatingWell Diet Cookbook. Formatted by Chupa Babi in MC: 042707 Whole grains and greens in one easy side dish. ChupaNote : I also stirred in a palmful of red bell peppers, a palmful of shredded carrots and sprinkled with seasoned Japanese rice vinegar and a sprinkling of red pepper flakes. Contributed to the FareShare Gazette by Chupa; 28 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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