Recipes Included On This Page Rhubarbsicles Rosemary Polenta Pound Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Rhubarbsicles Recipe By : Recipes Only; 1985. Serving Size : 10 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces yogurt -- unflavored (200 g) 1/2 cup applesauce -- (125 mL) 1/2 teaspoon grated orange rind -- (2 mL) 1 cup stewed rhubarb -- (250 mL) Thoroughly combine the above ingredients and freeze in popsicle molds for several hours. If you wish you can strain the rhubarb to get rid of any strings. Makes 9 or 10. Approximate nutritional information Per serving (based on 10 servings): 60 calories Suggested variation: 7 ounces (200 g) strawberry yoghurt 1/2 cup (125 mL) applesauce 3/4 cup (200 mL) stewed rhubarb 1/4 cup (50 mL) finely chopped strawberries From Recipes Only; 1985. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 28 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; 1g Fat (26.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 10mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rosemary Polenta Pound Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups buttermilk 1 cup polenta 3 1/4 cups flour 1 tablespoon baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 tablespoons finely chopped fresh rosemary leaves 12 ounces unsalted butter -- at room temperature 1 1/2 cups sugar 3 eggs Mix together buttermilk and polenta; let soak for 45 minutes. Preheat oven to 350F. Butter and flour two 8-inch tube cake pans (Bundt pans work well). Sift together flour, baking powder, baking soda and salt. Stir in rosemary. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold polenta and dry ingredients alternately into creamed mixture, in 3 additions. Divide batter between prepared pans. Bake about 40 minutes or until a toothpick inserted into cake comes out clean. Let cakes cool 5 minutes before turning out on a wire rack to cool. Makes: 2 cakes, 8 servings each. Author : Mark Elkin. Source : San Francisco Chronicle Top Recipe 1991. Formatted by Chupa Babi: 07.10.08 "Right around this time in the Bay Area's culinary history, chefs were beginning to experiment with savory-sweet combinations, such as this polenta pound cake, which is delicately scented with fresh rosemary. Some combinations didn't work; this one did. Our staff loved its perfect savory- sweet balance and lovely texture. From Mark Elkin, formerly of Oliveto." Contributed to the FareShare Gazette by Chupa; 12 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 403 Calories; 19g Fat (41.6% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 350mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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