Recipes Included On This Page Adams Apple Cake (The Forbidden Fruit) After Dinner Pecan Pralines Almond Mousse Pie Almond Praline Cakes Almond Streusel Bunt Cake & Coffee Glaze Angela's Granola Armenian Bean and Walnut Paté Asian Radish and Roasted Nut Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Adams Apple Cake (The Forbidden Fruit) Recipe By : The Flavors of Jerusalem by Nathan and Goldman Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Cake----- 5 large eggs 1 1/2 cups sugar 1 cup vegetable oil 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 6 apples, tart cooking 1/4 cup sugar -----Cinnamon Topping----- 1 cup heavy cream 1 teaspoon rum 1/4 cup sugar 1/2 teaspoon cinnamon -----Alternative Topping----- 1/4 cup melted butter 1/4 cup walnuts 1 teaspoon cinnamon 1/2 cup sugar Cake Beat the eggs together until they are light and frothy; blend them well with the sugar. Beat in the oil. Sift together the flour, baking powder, and salt; add this to the egg mixture. Add the vanilla; beat well. Peel the apples and slice them thin. Mix them with the sugar and cinnamon. Preheat oven to 350 F. Grease a 9-inch by 13-inch pan. Pour in enough batter to cover the bottom well, a little less than half the batter. Arrange the apples evenly over the batter and cover them with the remaining batter. Bake for 1 hour. Toppings To serve this as a dessert, spread the cake with whipped cream sweetened with the 1/4 cup of sugar and flavored with the cinnamon and rum extract. To serve it as a coffee cake, brush the top with the melted butter. Sprinkle a mixture of walnuts, cinnamon and sugar on top. Then place the cake under the broiler for about 2 minutes. Serve it warm. Recipe from: "The Flavors of Jerusalem" by Nathan and Goldman Contributed to the FareShare Gazette by Jim; 14 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 824 Calories; 50g Fat (53.4% calories from fat); 9g Protein; 89g Carbohydrate; 1g Dietary Fiber; 189mg Cholesterol; 503mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat; 4 Other Carbohydrates. * Exported from MasterCook * After Dinner Pecan Pralines Recipe By : Domino® Sugar Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Domino® Granulated Sugar 1/4 cup firmly packed Domino® Dark Brown Sugar 3/4 cup heavy cream 1 cup pecans -- coarsely chopped 2 tablespoons butter or margarine 1/8 teaspoon salt Line 2 large cookie sheets with waxed paper. Set aside. In large saucepan, combine sugars and cream. Cook over medium heat until boiling, stirring constantly. Stir in pecans and cook until mixture reaches soft-ball stage 235F - 240F. Remove from heat; add butter and salt. Stir vigorously until mixture starts to thicken and becomes cloudy. Immediately drop rounded tablespoonfuls onto lined cookie sheets. Let pralines stand until set, about 2 hours. Peel pralines off paper. Store in an airtight container with waxed paper between layers. Source : "http://www.dominosugar. com/recipes/index.asp" S(MC Formatted by Dee): "" Copyright : "© 2003 Domino Foods, Inc." Yield : "2 dozen" Contributed to the FareShare Gazette by Donna; 30 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 7g Fat (90.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Almond Mousse Pie Recipe By : Treasury of Desserts Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 6 tablespoons shortening -- butter flavored 3 tablespoons milk 1 tablespoon vinegar 1 ounce unsweetened baking chocolate 14 ounces condensed milk, sweetened 1 teaspoon almond extract 8 ounces cream cheese 1 cup cold water 1 package vanilla pudding mix -- (instant) 1 cup whipping cream -- whipped 1/2 cup chopped almonds -- toasted 1/3 can cherry pie filling Mix together flour and shortening with pastry blender until coarse crumbs, mix together milk and vinegar and pour over flour mixture. Mix together until mixture forms a ball. Roll on floured board to make a 9-inch pie crust. Bake in 425F. oven until golden brown. Remove and cool completely. In a heavy saucepan, over low heat melt chocolate with 1/2 cup sweetened condensed milk until thickened. Stir in 1/4 teaspoon almond extract. Spread on bottom of prepared pie shell. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in remaining sweetened condensed milk, then water, pudding mix and remaining 3/4 teaspoon almond extract. Fold in whipped cream and chopped almonds. Pour into prepared pastry shell. Chill 4 hours or until set. Garnish each slice of pie with a tablespoon of cherry pie filling. Contributed to the FareShare Gazette by Jennie; 3 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 648 Calories; 42g Fat (56.8% calories from fat); 11g Protein; 61g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Almond Praline Cakes Recipe By : Kendra Doss, Smithville, MO Serving Size : 4 Preparation Time :0:20 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/3 cup packed brown sugar 2 tablespoons 2% low-fat milk 1/4 cup chopped almonds BATTER 2 tablespoons butter -- softened 1/2 cup sugar 1 egg 1/4 teaspoon vanilla extract 1/2 cup flour 2 tablespoons cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup 2% low-fat milk In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-ounce ramekins or custard cups coated with nonstick cooking spray. Sprinkle with almonds; set aside. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. Bake at 350 degrees F. for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature. Makes 4 cakes Source : "Cooking for 2, Winter, 2007, pg 31-32" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright : "Reiman Publications, 2007" T(Baking Time): "0:20" NOTES : These cute and chocolaty, mini-cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra relates. 2nd Prize Winner in Great Cake Makeover contest from Kendra Doss, Smithville, MO Contributed to the FareShare Gazette by Bobbie; 14 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 417 Calories; 19g Fat (38.7% calories from fat); 7g Protein; 60g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 297mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Almond Streusel Bunt Cake & Coffee Glaze Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----STREUSEL----- 1/2 cup brown sugar -- packed 1/2 cup almonds -- chop, toasted 3/4 teaspoon cinnamon 1/3 cup old fashioned oats 1 1/2 teaspoons instant coffee powder or espresso powder 1/4 cup butter -- chilled, cut pieces -----CAKE----- 3 cups cake flour -- sifted 1 tablespoon baking powder 1 cup whole almonds -- toasted 3/4 cup unsalted butter -- room temp 1/2 cup almond paste 1 2/3 cups sugar 1/2 teaspoon almond extract 1 cup milk 6 large egg whites -- room temp -----GLAZE----- 1 cup powdered sugar 1/4 cup whipping cream 1 teaspoon instant coffee powder 1/3 cup almonds -- sliced, toasted STREUSEL Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside. CAKE Preheat oven to 350F. Butter and flour a 12-cup Bundt pan. Mix flour and baking powder in a small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead; cover and let stand at room temperature.) GLAZE Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds. Contributed to the FareShare Gazette by Jim; 13 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 990 Calories; 54g Fat (47.9% calories from fat); 18g Protein; 115g Carbohydrate; 5g Dietary Fiber; 76mg Cholesterol; 314mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 10 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Angela's Granola Recipe By : Phoebe Peterson Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup oil 1/2 cup honey -- or maple syrup 3/4 cup sunflower seeds 1/4 cup sesame seeds 1/4 cup wheat flakes 1/4 cup wheat germ 1/4 cup bran 1 cup nuts -- coarsely chopped 1/8 cup soy flour -- for protein 1/2 cup raisins 3 cups old-fashioned rolled oats Preheat oven to 350F. Heat oil in roasting pan on stove top at low heat. Add honey and vanilla. Stir and let bubble slightly. Add sunflower and sesame seeds and stir and cook until light brown. Add wheat flakes, wheat germ, bran and soy flour. Continue heating and stirring for a few minutes. Add oatmeal and coat everything evenly. Put pan in oven and let toast for 15 minutes. Stir thoroughly and let bake for another 10 minutes. Repeat the process until light brown, watching the sesame seeds - they burn easily. Cool. Stir in raisins and store in airtight jar. A healthy snack as well as a super breakfast. Also great as a gift item. Source : "Clifton Gatherings a Clifton Community Cookbook, Clifton Virginia" Copyright : "1992" Contributed to the FareShare Gazette by Jim; 23 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Armenian Bean and Walnut Paté Recipe By : Spice: Flavors of the Eastern Mediterranean by Ana Sortun Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark red kidney beans -- soaked overnight and rinsed well 5 cups water 1/4 white onion -- roughly chopped 1 bay leaf 1 1/2 cups walnuts -- lightly toasted plus a few for garnish 4 tablespoons butter 1/2 teaspoon chopped garlic -- (about 1 small clove) Salt and pepper to taste 1 tablespoon chopped dill 1 tablespoon chopped mint or basil 1 tablespoon chopped flat-leaf parsley 1/4 cup pomegranate seeds -- (about 1/2 pomegranate) plus a few for garnish 1. In a medium saucepan over medium-high heat, bring the beans to a boil with 5 cups of water, the onion and the bay leaf. Reduce the heat to medium-low and simmer for about 40 to 50 minutes, until the beans are very tender. Skim off any white foam that forms at the top as the beans cook. 2. Drain the beans into a colander and discard the bay leaf. 3. While the beans are still warm, toss them with the walnuts, garlic and butter in a medium mixing bowl. Add salt and pepper to taste. You will need at least 1 1/2 teaspoons of salt. Stir until everything is combined and the butter has softened and is evenly distributed throughout. 4. Purée the mixture in a food processor fitted with a metal blade, until smooth and creamy, about 3 to 4 minutes. You should have a thick bean puree or paste. 5. In a small mixing bowl, mix the chopped herbs together and then blend half of them into the beans. 6. Spread the purée 1/4 to 1/2 inch thick onto a small baking sheet, lined with plastic wrap. Cool completely at room temperature, for at least 30 minutes. 7. Sprinkle the purée generously with the 1/4 cup pomegranate seeds and remaining fresh herbs, and then roll the purée into a log from one end to the other, using the plastic wrap to help roll. 8. Wrap the log tightly in plastic wrap and chill it again for 2 hours or overnight. 9. Cut the log into 1/2- to 1-inch thick slices and garnish with walnuts and pomegranate seeds. Serves 8 and makes one 16-inch log. From Spice: Flavors of the Eastern Mediterranean by Ana Sortun S(Formatted by Chupa Babi in MC): "12.19.06" Copyright : "2006" NOTES : This recipe was inspired by my friend Armen Mehrabyan, who lives in Armenia, where he grows and harvests wild herbs that he makes into teas and essential oils. Armen supplies many of Oleana’s teas as well as some of our wild cooking herbs. He also researches ancient Armenian recipes and he prepared this one - whipped beans and nuts in a bowl sprinkled with pomegranate seeds - during one of his visits to America. I altered the recipe a little, because I like to serve it in a log that can be sliced and presented as a vegetarian paté. At Oleana, we serve this dish with Homemade String Cheese as a bread condiment or hors d'oeuvres. Pomegranate season comes in the late fall and runs through the winter. When fresh pomegranates are not available, you can dot each piece of paté with a drop of pomegranate molasses to impart a lemony tartness. Contributed to the FareShare Gazette by Chupa; 11 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 19g Fat (82.6% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Asian Radish and Roasted Nut Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup roasted salted mixed nuts -- coarsely chopped 1/4 cup chopped cilantro 2 bunches small radishes -- trimmed and cut into thin wedges 1 tablespoon peanut oil 1/4 teaspoon ground cumin 1/4 teaspoon mustard seeds 1/4 teaspoon turmeric 1 pinch chili powder 1 teaspoon fresh grated ginger 1 tablespoon sugar 2 tablespoons lemon juice 4 cups shredded romaine leaves In bowl combine radishes, nuts and cilantro; set aside. Heat oil in small saucepan over medium heat, add spices and cook and stir 3 minutes. Add ginger and sugar and cook and stir another minute. Remove from pan and stir in lemon juice. Let cool. Divide lettuce onto 4 plates. Drizzle dressing over radishes and toss well. Divide radish salad over the lettuce. Serve at once. 4 servings Contributed to the FareShare Gazette by Joan; 11 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (64.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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