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FareShare Gazette Recipes -- November 2007 - C's
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* Exported from MasterCook * Chili with Lamb and Black Beans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups black beans -- sorted, rinsed 2 quarts water -- or more as needed 2 pounds lamb bones 4 thyme sprigs 4 parsley sprigs 1 Bay leaf 3 garlic cloves -- crushed 6 tablespoons olive oil 2 large yellow onions -- chopped 1 1/2 pounds lamb shoulder -- ground 2 tablespoons chili powder salt -- as needed 2 tablespoons fresh minced ginger 2 tablespoons fresh minced thyme or 2 teaspoons crumbled dried thyme 1 tablespoon jalapeno -- seeded, deveined 1 1/4 teaspoons crumbled dried marjoram 3/4 teaspoon fresh ground white pepper 3/4 teaspoon fresh ground black pepper 3/4 teaspoon cayenne pepper 3/4 teaspoon allspice 2 pounds Italian tomatoes -- chopped 1 1/4 cups light Zinfandel wine For Beans: Soak Beans overnight in 2 quarts of water. In a large saucepan, bring beans to a boil. Add lamb bones, bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till beans are tender but not mushy. Skim occasionally and add more water if necessary to keep beans submerged. 2 hours. For Chili: Heat 3 tablespoons oil in large heavy saucepan over moderate heat. Add onions and cook until soft, about 10 minutes. Add 2 cloves of minced garlic; stir about 3 minutes. Transfer onion and garlic mixture to a plate, using a slotted spoon. Add remaining oil to pan. Increase heat to medium-high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 minutes. Return onion mixture to pan; add chili powder, ginger, thyme, red chili, marjoram, peppers and allspice. Stir 5 minutes. Add tomatoes (and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 cup of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain beans and reserve the cooking liquid. Discard the bones and garni. Add beans and remaining Zinfandel to chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it). This chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. Yields 8 servings. Contributed to the FareShare Gazette by Joan; 28 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 26g Fat (50.2% calories from fat); 22g Protein; 36g Carbohydrate; 9g Dietary Fiber; 48mg Cholesterol; 80mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Chipotle Mashed Sweet Potatoes Recipe By : Cooking Light, October 2002 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds cubed peeled sweet potato 1/2 cup half-and-half cream 3 tablespoons butter -- softened 2 tablespoons fresh lime juice 1 can chipotle chiles in adobo sauce -- (7-ounce) 1/2 cup packed brown sugar 3/4 teaspoon salt 3/4 teaspoon ground cinnamon -- divided Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add half-and-half, butter and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon. Description : "These potatoes are a great accompaniment to spice-rubbed pork tenderloin." Source : "Cooking Light, OCTOBER 2002" S(Formatted in MC By): "Art Guyer" Notes : Made by Doris Guyer for Thanksgiving 2007. Those of us who are chileheads loved it! Contributed to the FareShare Gazette by Art; 26 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 4g Fat (41.0% calories from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chocolate Biscuits Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/3 cup sugar 1/4 cup cocoa 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup shortening 1 cup milk Combine dry ingredients, cut in shortening until mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two greased 8-inch layer cake pans. Bake in 400F. oven for 15 minutes or until wooden pick inserted in center comes out clean. Cool and remove from pans. NOTES If making individual shortcakes - pat dough and cut with round cutter. Place on lightly greased cookie sheet and bake at 400F. 12 to 15 minutes, or until wooden pick tests clean. If making scones, pat into circle, cut into wedges and bake as above. Contributed to the FareShare Gazette by Jennie in response to a request; 19 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 15g Fat (44.8% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Biscuits 2 Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ounces all-purpose flour 2 ounces cocoa powder 1 teaspoon baking soda 1 teaspoon salt 8 ounces chocolate -- broken into 16 pieces 4 ounces unsweetened chocolate -- broken 1 into 8 pieces 12 ounces light brown sugar 6 ounces unsalted butter 3 eggs 1 teaspoon vanilla 1 1/2 pound chocolate chips Preheat the oven to 325F/170C/Gas 3. Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed. Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, salt and the chocolate chips; beat on low until thoroughly combined, about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula. Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets. Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time. Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat this procedure until all the biscuits have been baked. Makes 3 to 3 1/2 dozen biscuits. Contributed to the FareShare Gazette by Jim in response to a request; 23 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 14g Fat (48.1% calories from fat); 3g Protein; 31g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Biscuits of Doom Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 125 grams butter -- (1/2 cup) 1/4 cup castor sugar 1 cup self-raising flour [or plain flour with 1/2 teaspoon baking soda and baking powder] 1 pinch salt 1/4 cup chocolate powder Cream butter and sugar. Blend in dry ingredients. Roll into balls and place on greased cooking sheet with room to spread. Flatten each ball with a fork dipped in cold water. Don't crisscross. Bake at 190C (375F) for 7 to 8 minutes. These are rich and chocolaty to the extreme. Contributed to the FareShare Gazette by Joan; 22 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bubble Biscuits Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar -- divided 4 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter -- divided 6 ounces Nestle Toll House semi-sweet chocolate morsels 2/3 cup milk 1 teaspoon cinnamon In large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Using pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in Nestle Toll House semi-sweet chocolate morsels. Add milk; stir until dough holds a shape. On floured board, knead dough lightly. Roll dough into 16 balls. Preheat oven to 375 degrees F. In small saucepan, melt remaining 1/2 cup butter. Pour 1/2 of melted butter in 8-inch square baking pan. In cup, combine remaining 1/2 cup sugar and cinnamon. Sprinkle 1/2 cinnamon/sugar mixture over butter in baking pan. Place dough balls in single layer in pan. Brush with remaining melted butter. Sprinkle with remaining cinnamon/sugar mixture. Bake at 375 degrees F. for 30 minutes. Cool 10 minutes; remove from pan. Serve warm. Makes 16 biscuits. From ~ Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM Recipe Archive. Contributed to the FareShare Gazette by Jim; 24 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 8g Fat (43.1% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Peanut Butter Chocolate Chip Biscuits Recipe By : Death by Chocolate by Marcel Desaulniers Serving Size : 36 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces unsalted shelled Virginia peanuts 6 ounces plain chocolate -- broken into 1/2-ounce pieces 8 ounces creamy peanut butter 6 ounces soft light brown sugar 4 ounces unsalted butter 1 egg 1 teaspoon pure vanilla essence 1 pound chocolate chips 7 1/2 ounces plain flour 3/4 teaspoon bicarbonate of soda Preheat the oven to 300F. Toast the peanuts on a baking sheet with sides in the preheated oven until golden brown, about 8 minutes. Remove from the oven and allow to cool to room temperature. In the bowl of a food processor fitted with a metal blade, chop the peanuts into pieces 1/8-inch in size. Set aside till needed. Heat 1 inch of water in the bottom half of double boiler over medium heat. Place the plain chocolate in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 6 to 7 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed. Place the peanut butter, brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes, then on high for 2 1/2 minutes. Scrape down the bowl and beat on high for an additional 2 minutes. Add the egg and beat on high for 1 minute. Scrape down the bowl. Continuing to beat on high, add the vanilla essence and beat for 30 seconds. Add the melted chocolate and beat for 30 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the chocolate chips, flour, bicarbonate of soda and chopped peanuts; combine on low for 45 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula. Portion by rounding 2 tablespoons of dough into 1 dough ball, approximately 1 1/4 inches in diameter. Place 12 balls on each baking sheet. Using the back of a dinner fork, gently press each ball to slightly flatten the dough. Place the biscuits in the preheated oven and bake for 20 to 22 minutes. Allow the biscuits to cool for 3 to 4 minutes on the baking sheets. Transfer the biscuits to a cooling rack to cool thoroughly. Makes 3 dozen biscuits. From the book "Death by Chocolate" by Marcel Desaulniers AR/94. Contributed to the FareShare Gazette by Jim; 26 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 6g Fat (62.4% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 4mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Raspberry Biscuits Recipe By : Serving Size : 46 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ounces refrigerator biscuits -- (1 package) 5 teaspoons seedless red raspberry jam 10 teaspoons mini semisweet chocolate chips 1 tablespoon sugar Preheat oven to 425F. Line baking sheet with foil. Remove biscuits from package and separate them. Pat each into a 4-inch circle. Spread 1/2 teaspoon jam on half of each biscuit round. Toss in a few chocolate chips. Fold biscuit in half to form a half circle. Use a fork to press edges together. Sprinkle with sugar and bake on the middle rack of the oven for 8 to 9 minutes. Watch carefully so they don't burn. Makes 46 cookies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Maggie G. on December 30, 1997 Contributed to the FareShare Gazette by Jim; 25 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Other Carbohydrates. * Exported from MasterCook * Chocolate Scones Recipe By : Joy of Baking Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup heavy whipping cream -- (160 ml) 1 large egg -- lightly beaten 1 teaspoon pure vanilla extract 1 3/4 cups all purpose flour -- (245 grams) 1/4 cup Dutch-processed unsweetened cocoa powder [25 grams] 1/3 cup granulated white sugar -- (66 grams) 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup cold unsalted butter -- (75 grams) cut into small pieces 1/3 cup semisweet chocolate chunks or chips -- (50 grams) 1/3 cup white chocolate chunks or chips -- (50 grams) For Tops of Scones: 1 large egg 1 tablespoon heavy cream Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. In a small bowl whisk together the whipping cream, egg and vanilla extract. Set aside. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream if necessary). Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch (18 cm) circle. With a sharp knife, cut the dough into 8 triangles. Brush any excess flour from the bottom of the scones and place them on the baking sheet. Make an egg wash of one well- beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Bake for 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Serve with clotted cream or softly whipped cream. Makes eight scones. From Joy of Baking. Contributed to the FareShare Gazette by Sylvia in response to a request; 21 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 17g Fat (92.4% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 103mg Cholesterol; 246mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Christmas Ginger Cookies (1991 3rd Place) Recipe By : Janis C. Peterson Serving Size : 96 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter or margarine -- softened 1 1/4 cup granulated sugar 1 egg 2 tablespoons dark corn syrup 1 1/2 tablespoons grated orange rind 1 tablespoon water 3 1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt -----ICING----- 1 egg white 1 teaspoon almond extract Confectioners' sugar -- as needed [about 2-4 cups] Preparation time: 30 minutes. Chilling time: Overnight. Cooking time: 10 minutes. 1. Cream butter and sugar in large mixer bowl with electric mixer. Beat in egg until light. Stir in corn syrup, orange rind and water. Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough. Divide dough in half. Wrap in wax paper and refrigerate overnight. 2. Heat oven to 325 degrees F. Have lightly greased baking sheets ready. 3. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool. 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered. Note : This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois. The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients. from the Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991 Yields 96 servings. Contributed to the FareShare Gazette by Jim; 29 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; trace Fat (3.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Christmas Tree Cookies Recipe By : Pat Egan Serving Size : 72 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 cup sugar 1 cup butter or margarine -- softened 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon almond extract 1 egg 1/4 cup green sugar crystals -- (about) 1/4 cup confetti or nonpareil candy decorations -- optional Preparation time: 20 minutes. Chilling time: 4 hours. Baking time: 10 minutes 1. Put flour, sugar, butter, baking powder, salt, almond extract and egg into large bowl of an electric mixer. Mix together, using low speed. Dough will be crumbly. Then knead dough with hands until mixture holds together. 2. Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining dough in thirds. Using hands, roll each into a 6-inch log. 3. Put sugar crystals on a sheet of wax paper. Roll each log in the sugar crystals to coat well; use the wax paper as a guide to press in crystals. Shape each log into a triangle, pressing gently on wax paper to give three sharp corners. Make sure to make 2 sides longer than the third side. Wrap each log well and refrigerate at least 4 hours or until dough is firm enough to slice. To this point, cookies can be made up to a week in advance. 4. Heat oven to 350 degrees F. To bake, slice logs crosswise into 1/4-inch slices. Put slices about 1 inch apart on ungreased cookie sheets. For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk. Attach to bottom underside of each tree. Sprinkle each cookie lightly with candy decorations, if desired. Bake until lightly browned, about 10 minutes. Carefully remove to wire racks. Cool completely. Note : The logs can be divided and shaped into 3 sizes and sliced to form a 3-tiered tree. These second-place winning cookies are easily shaped into trees that are edged with glittery green sugar. Of her simple cookies, Pat Egan of Dolton, Illinois writes, "They're not a fancy or gourmet cookie, but a simple symbol of the Christmas season that is so close to my heart." Pat Egan's Christmas Tree Cookies; 1988 2nd Place From The Chicago Tribune annual Food Guide Holiday Cookie Contest December 8, 1988 Yields 72 servings. Contributed to the FareShare Gazette by Jim; 28 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 3g Fat (47.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cinnamon Toffee Bars (1989 3rd Place) Recipe By : Mary Pat Knopp Serving Size : 48 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- softened 1 cup packed brown sugar 1 egg 1 teaspoon vanilla 2 tablespoons ground cinnamon 1/2 teaspoon salt 2 cups all-purpose flour 1 egg white -- beaten -----STREUSEL----- 6 tablespoons butter -- cold 3/4 cup all-purpose flour 3/4 cup sugar 1 Colored sugar for garnish Preparation time: 15 minutes Baking time: 20 to 25 minutes 1. Heat oven to 375 degrees F. Grease 15- by 10-inch jelly-roll pan. Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon and salt. Add flour, a little at a time. Blend well. Press into pan to 1/4-inch thickness with wax paper. 2. Brush beaten egg white over dough. Combine streusel ingredients in food processor. Process until butter is evenly blended. Sprinkle streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes. Cut into 2- by 1 1/2- inch bars while still warm. Note : The test kitchen found that a mixture of ground spices such as cinnamon, allspice, ginger, cardamom and cloves also works nicely in place of the cinnamon and, for the holiday season, a sprinkling of colored sugar before baking brightens up these cookies. This recipe from Mary Pat Knopp of Chicago placed third in the 1989 cookie contest. From the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989. Yields 48 servings. Contributed to the FareShare Gazette by Jim; 30 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 5g Fat (46.1% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Clam Sauce - 6 pts (CL) Recipe By : Cooking Light, OCTOBER 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 19 1/2 ounces minced clams -- undrained [three 6 1/2-ounce cans] 1 tablespoon olive oil 2 garlic cloves -- minced 1 1/3 cups chopped tomato 2 tablespoons minced fresh parsley 1 teaspoon crushed red pepper 1/2 cup dry white wine 4 cups hot cooked fettuccine [about 8 ounces uncooked pasta] 2 tablespoons chopped fresh basil Drain clams in a colander over a bowl, reserving liquid. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add tomato, parsley and pepper; cook 1 minute. Add wine; cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately. Yield : 4 servings (serving size: 1 cup) Source : Cooking Light, OCTOBER 2001 Formatted by Chupa Babi in MC: 10.14.07 Chupa Note: Use whole wheat pasta, double the garlic (roasted minced - prepared is fine) and add 1 minced large onion. Double the crushed red pepper. Double the parsley. If you prefer alcohol-free, we used Spicy V8. Great kick. Contributed to the FareShare Gazette by Chupa; 2 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (64.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Coconut Rice with Pineapple Recipe By : Cookshelf series: Thai Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long-grain rice 2 1/4 cups coconut milk 2 lemon grass stalks 1 cup water -- (scant) 2 slices fresh pineapple -- peeled and diced 2 tablespoons shredded coconut -- toasted Chili sauce -- to serve Wash the rice in several changes of cold water until the water runs clear. Place in a large pan with the coconut milk. Place the lemon grass on a firm work surface and bruise it by hitting firmly with a meat mallet or rolling pin. Add to the pan with the rice and the coconut milk. Add the water and bring to a boil. Lower the heat, cover the pan tightly and simmer gently for 15 minutes. Remove the pan from the heat and fluff up the rice with a fork. Remove the lemon grass and stir in the pineapple. Scatter with fresh coconut and serve with chili sauce. Variation ~ a sweet version of this dish can be made by omitting the lemon grass and stirring in palm sugar or caster sugar to taste during cooking. Serve as a dessert, with extra pineapple slices. Serves 4. From the Thai book in the Cookshelf series, by Christine France; Paragon Publishing; 1999. MC format by Hallie. Untried. Hallie's note: As usual, I spotted this recipe while I was rooting around looking for something else. It looks somewhat similar to other rice dishes I have made using canned coconut milk but I have never added lemon grass or pineapple. It is now on my 'to be tried' list. I will probably use canned pineapple instead of fresh and I might use lime leaves instead of lemon grass. For the sweeter variation I think I would still use the lemon grass or lime leaves and add a little minced candied ginger as well as some sugar or Splenda. In fact, this recipe looks like it will lend itself to many variations. Contributed to the FareShare Gazette by Hallie; 24 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 595 Calories; 33g Fat (48.2% calories from fat); 7g Protein; 74g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Fruit; 6 1/2 Fat. * Exported from MasterCook * Corn Fritters Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 1 teaspoon salt 1 egg -- slightly beaten Powdered sugar 1 1/2 teaspoons baking powder 16 ounces cream style corn - (1 can) 1 cup corn oil Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Contributed to the FareShare Gazette by Joan; 14 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 14g Fat (76.2% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Corn Lightbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk -- or sour milk 3 tablespoons oil -- or bacon drippings Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9- X 5-inch loaf pan. Let stand 10 minutes. Bake at 375 degrees F. for 35-40 minutes; let cool 5 minutes before removing from pan. Yields 1 bread. Contributed to the FareShare Gazette by Joan; 19 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 4g Fat (19.1% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Corn Rye Bread in the Bread Machine Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 2 teaspoons molasses 2 teaspoons olive oil 1/2 teaspoon salt 1/4 cup cornmeal 1 1/2 cups bread flour 3/4 cup rye flour 1/2 cup whole wheat flour 1 tablespoon caraway seed 2 teaspoons fennel 1 tablespoon gluten 1 tablespoon lecithin 2 teaspoons yeast Put all ingredients in Breadmaker and press start. Use normal white bread setting. You can switch the amounts of rye and wheat flours. Yields 1 loaf. Contributed to the FareShare Gazette by Joan; 20 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous and Feta Cakes Recipe By : Cooking Light, JANUARY 1996 Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 cup uncooked couscous 4 teaspoons olive oil -- divided 1 cup minced red onion 1 cup minced red bell pepper 1/2 cup minced green bell pepper 2 garlic cloves -- minced 1 cup crumbled feta cheese -- (4 ounces) 1/2 cup all-purpose flour 1/2 cup egg substitute 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/4 teaspoon white pepper Bring water to a boil in a small saucepan; stir in couscous. Remove from heat; cover and let stand 10 minutes. Fluff with a fork. Place 1 teaspoon oil in an electric skillet; heat to 375F. Add onion, bell peppers and garlic; sauté 5 minutes. Combine couscous, onion mixture, cheese and remaining ingredients in a large bowl; stir well. Place 1/2 teaspoon oil in skillet; heat to 375F. Place 1/3 cup couscous mixture for each of 4 portions into skillet, shaping each portion into a 3- inch cake in the skillet. Cook 6 minutes or until golden brown, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and couscous mixture. Yields 12 servings (serving size: 2 cakes) Source : Cooking Light, JANUARY 1996 Formatted by Chupa Babi in MC: 05.21.06 An electric skillet or griddle works well for this recipe because there's more room for the cakes. Otherwise, use a nonstick skillet and cook in batches. They're delicious plain or served with marinara sauce. Chupa Note: replaced parsley with 1 tablespoon dried mint flakes, replaced garlic cloves with 1 tablespoon roasted minced garlic (prepared) and used a full teaspoon white pepper. Served with tahini sauce, baba ghanoush and Lebanese garlic sauces. Tabouli on the side. Contributed to the FareShare Gazette by Chupa; 7 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 5g Fat (52.9% calories from fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Cranberry Apple Chicken Breasts Recipe By : Ocean Spray "Fresh Cranberry Recipes" Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups chopped cranberries 1/3 cup diced apple -- plus 2 tablespoons diced apple 1/4 cup chopped walnuts -- plus 2 teaspoons chopped walnuts 4 skinless boneless chicken breasts pounded 1/2-inch thick 1 cup shredded Monterey Jack cheese Preheat oven to 350F. Combine cranberries, apples and walnuts in a medium glass bowl. Place breasts in a 13x9-inch baking pan. Top each breast with 1/3 cup filling. Bake for 30 minutes or until chicken is no longer pink inside. Top each breast with 1/4 cup cheese. Bake for an additional 5 minutes or until cheese has melted. Yields 4 servings. Source : Ocean Spray "Fresh Cranberry Recipes". Contributed to the FareShare Gazette by Joan; 10 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 437 Calories; 17g Fat (35.1% calories from fat); 64g Protein; 6g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Fruit; 2 Fat. * Exported from MasterCook * Cranberry Carrots Recipe By : River Road Recipes III Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound baby carrots 1/2 cup water 1/4 cup jellied cranberry sauce 2 tablespoons light margarine or 1 tablespoon tub margarine 1/4 teaspoon cinnamon 1/2 teaspoon orange peel Place carrots and water in a microwave container. Cover and cook on high until just tender; drain and set aside. In the same container, melt the cranberry sauce and margarine on 80% power. Add the seasonings. Pour sauce over carrots and mix well. Serve warm. Yields 6 servings From River Road Recipes III - A Healthy Collection by the Junior League of Baton Rouge, Inc. Contributed to the FareShare Gazette by Joan; 11 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 2g Fat (42.2% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Cranberry Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces jellied cranberry sauce 1/2 cup dry sherry 1 1/2 cups chicken broth 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground pepper 2 whole star anise 1/2 teaspoon dry mustard 2 teaspoons prepared mustard 2 tablespoons dark brown sugar 2 pounds boneless chicken breasts Seasoned flour [flour with salt and pepper] [use enough to cover a dinner plate] 1/4 cup butter Preheat oven to 350 degrees F. Combine the cranberry sauce, sherry, chicken broth, spices and sugar. Simmer for 10 minutes, then discard the star anise. Heat the butter in a skillet until it is foamy. Dredge the chicken breasts in the seasoned flour and sauté in the butter for 1 minute on each side. Transfer the chicken to an ovenproof dish. Pour the cranberry mixture into the skillet and reduce by half over high heat. Pour the sauce over the chicken and bake at 350 degrees F. for 15 minutes. Yield : 4 servings Contributed to the FareShare Gazette by Joan; 1 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 13g Fat (69.8% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry Chicken Loaf Recipe By : Mr. Food Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup firmly packed brown sugar 1/2 cup whole berry cranberry sauce 2 pounds chicken -- ground or turkey -- ground 3/4 cup evaporated milk 2 tablespoons bottled steak sauce 2 tablespoons Ketchup 1 teaspoon prepared mustard 3/4 cup cracker crumbs 2 eggs Salt and pepper to taste 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder -- (or to taste) 2 tablespoons diced onion Preheat oven to 350 degrees F. Grease a 9-inch loaf pan. Sprinkle the brown sugar over the bottom of the pan. Spread the cranberry sauce evenly over the sugar; set aside. In a large bowl, combine all the remaining ingredients; mix thoroughly. Shape mixture into loaf and set in pan on top of cranberry sauce. Pat down top of loaf until smooth and firm. Bake for 55 to 60 minutes or until done. Set in pan for about 5 minutes, then invert loaf onto a serving platter. The brown sugar/cranberry sauce make a rich sweet-and-sour topping. Yields 4 servings. From The Mr. Food Cookbook OOH it's so GOOD!! Contributed to the FareShare Gazette by Joan; 4 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 569 Calories; 32g Fat (50.6% calories from fat); 35g Protein; 35g Carbohydrate; trace Dietary Fiber; 269mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cranberry Coffee Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter 1/2 cup sugar 1 egg -- well beaten 1/2 cup milk 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon lemon peel 2 1/2 cups chopped cranberries 1/2 cup brown sugar *Topping* 1/3 cup flour 1/2 cup brown sugar 1/4 cup butter Cream butter and sugar, add egg, beat then add remaining ingredients until just combined. Pour half of batter into a greased and floured 8-inch square baking pan. Mix together cranberries and brown sugar and spread 1/2 on top of this batter. Carefully spoon on remaining batter and sprinkle remaining cranberries on top. *Topping* Mix together 1/3 cup flour, 1/2 cup brown sugar and 1/4 cup butter until it resembles coarse crumbs. Sprinkle on top of cranberries. Bake in 375F. oven for 45 to 50 minutes. Contributed to the FareShare Gazette by Jennie; 14 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Coleslaw Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped cranberries 1/4 cup sugar 2 cups finely shredded cabbage 1/2 cup orange juice 2 tablespoons finely diced celery 2 tablespoons finely diced green pepper 1 cup halved green grapes 3 tablespoons mayonnaise -- blended with bit of whipped cream for smoothness Mix cranberries and sugar. Moisten cabbage with orange juice. Add other ingredients and toss all lightly with the mayonnaise and chill well. Yields 4 servings. Contributed to the FareShare Gazette by Joan; 5 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 9g Fat (50.4% calories from fat); trace Protein; 19g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cranberry Glazed Sweet Potatoes Recipe By : The Sweet Potato Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium sweet potatoes -- cooked, halved or canned sweet potatoes, drained 1 cup whole-berry cranberry sauce 1/2 cup water 1/4 cup firmly packed brown sugar 1/2 teaspoon grated orange peel 1 tablespoon butter or margarine Arrange sweet potatoes in a shallow, buttered baking dish. Combine cranberry sauce, water, brown sugar and orange peel in a saucepan; mix well, and bring to a boil. Cook gently 5 minutes. Add butter and pour mixture over sweet potatoes. Bake at 350 degrees F. for 30 minutes, basting frequently. Yields 4 servings. Recipe by: The Sweet Potato Cookbook! Contributed to the FareShare Gazette by Joan; 8 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 3g Fat (10.8% calories from fat); 3g Protein; 61g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 61mg Sodium. Exchanges: 3 Grain(Starch); 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cranberry Ham and Cheese Strata Recipe By : Ocean Spray test kitchens Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 6 eggs 4 teaspoons mustard 6 cups herb seasoned stuffing cubes 1/2 pound ham -- (cooked, diced) 1/2 cup chopped onion 16 ounces cranberry sauce -- (whole berry 3 cups shredded cheddar cheese Grease 13x9-inch baking pan. Combine milk, eggs, and mustard in a large mixing bowl. Beat until well blended using an electric mixer or wire whisk. Set aside. Spread 3 cups stuffing on bottom of prepared pan. Top with half the ham and onion. Break up the cranberry sauce with a fork; spoon over onion. Sprinkle with remaining stuffing, ham, onion and cheese. Pour milk mixture evenly over all ingredients in pan. Cover and refrigerate 4-24 hours. Preheat oven to 350 degrees F. Bake strata, covered, for 45 minutes. Uncover and bake about 30 minutes or until puffed and set. Cool 10 minutes before cutting. Yields 8 servings. Source : Ocean Spray test kitchens Contributed to the FareShare Gazette by Joan; 7 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 23g Fat (50.8% calories from fat); 23g Protein; 28g Carbohydrate; 1g Dietary Fiber; 228mg Cholesterol; 767mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry Pancakes Recipe By : From Joan's kitchen Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cranberries 3 tablespoons sugar 1 cup flour 1/2 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 large egg 3 tablespoons butter, melted 2 tablespoons pancake syrup Chop cranberries and sugar in food processor. Remove from processor. Add dry ingredients to processor and mix well. Add milk, egg, butter and syrup and process a few times just to blend all. Don't overmix. Return cranberries to processor and pulse once or twice to mix. Heat griddle or pan and brush with butter. Cook pancakes about a minute on each side. Serve with additional butter and syrup. Yields 4 servings. From Joan's kitchen. Contributed to the FareShare Gazette by Joan; 6 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 5g Fat (13.5% calories from fat); 9g Protein; 62g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 521mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cranberry Punch Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart cranberry juice 1 cup orange juice 1/4 cup lime juice 2 quarts ginger ale 1 cup pineapple juice 1/4 cup lemon juice Sugar to taste Combine all five juices in a punch bowl and sweeten to taste. Chill for at least one hour. Add ginger ale just before serving. Yields 24 servings. Contributed to the FareShare Gazette by Joan; 21 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; trace Fat (1.0% calories from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Cranberry Roly-Poly Recipe By : From Joan's kitchen Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon sugar 3 tablespoons soft shortening 1/3 cup milk 2 cups whole berry cranberry sauce -- drained Whipped cream Sift the first 4 ingredients. Cut in the shortening. Stir in milk to make a soft dough. Turn out to floured surface and knead a few times. Roll to a rectangle about 1/4-inch thick. Spread sauce to 1/2 inch from edges. Roll up jelly roll style. Dampen edges and seal. Place seam side down onto a greased baking sheet. Bake in a 400F. oven for 20 minutes. Cool and cut into slices; serve with whipped cream. Note : filling may also be your own homemade cranberry sauce. Yields 1 roll. From Joan's kitchen. Contributed to the FareShare Gazette by Joan; 9 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Sour Cream Coffee Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping 3/4 cup oatmeal -- uncooked 1/3 cup sugar 1/3 cup flour 1/4 cup butter -- melted 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg Cake 2 cups flour 3/4 cup oatmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter -- softened 3/4 cup sugar 1 teaspoon vanilla 3 eggs 8 ounces light sour cream 1 1/4 cups cranberries -- coarsely chopped Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with non-stick cooking spray. Combine all topping ingredients in medium bowl. Mix well, set aside. Combine all the dry ingredients for cake, except sugar, in medium bowl. Mix well and set aside. In a large bowl, cream butter, sugar and vanilla with mixer until creamy. Add eggs, one at a time, beating well after each addition. Alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Gently stir in cranberries. Pour batter into pan. Sprinkle evenly with topping, patting gently. Bake 32 to 38 minutes or until topping is golden brown and wooden toothpick inserted in center comes out clean. Cool on wire rack, serve warm. Contributed to the FareShare Gazette by Jennie; 15 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Apricot Upside-Down Cake Recipe By : Home Cooking Magazine Nov '95 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine 1 cup brown sugar 1 cup whole-berry cranberry sauce 2 1/2 cups apricots -- fresh or canned 1/2 cup sugar 1/4 cup shortening 1/2 teaspoon vanilla extract 1 egg -- well-beaten 1 1/4 cups flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk Whipped cream -- optional Melt butter in old-fashioned iron skillet. Add brown sugar and cook slowly for 2-3 minutes. Add cranberry sauce and apricots. Preheat oven to 350 degrees F. To make batter, cream sugar and shortening. Add vanilla and egg. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk. Pour batter over fruit in skillet. Bake for about 25 minutes. Turn cake out onto large plate so that fruit is on top. Serve with whipped cream, if desired. Yields 6 servings. From Home Cooking Magazine Nov '95 issue. Contributed to the FareShare Gazette by Joan; 3 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 434 Calories; 16g Fat (33.1% calories from fat); 5g Protein; 69g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 431mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. |
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