Recipes Included On This Page Cappuccino Crinkles Caribbean Style Sweet Potatoes Carrot Wedding Cake Chocolate Glazes Cornish Hens with Rice Stuffing Cranberry Bread Pudding Cream of Asparagus Soup Ala Art Creamed Parsnips 1905 Creamed Parsnips Delia Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cappuccino Crinkles Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter 1 cup packed brown sugar 2/3 cup cocoa 1 tablespoon instant coffee crystals 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 egg whites 1/3 cup vanilla yogurt 1 1/2 cups flour 1/4 cup sugar In a large bowl, beat butter on medium to high for 30 seconds. Add brown sugar, cocoa, coffee crystals, soda and cinnamon. Beat until combined, scraping the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Place sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake at 350 degrees F. for 8-10 minutes or until edges are firm. Transfer to a wire rack to cool. Source: "Better Homes and Gardens Favorite Bars & Cookies" Copyright: "Meredith Corporation, 2002" NOTES. A double rolling in sugar makes these crackled cookies extra sparkly. Bobbie's Note These are very good. I got 39 cookies. It required more sugar for rolling than the 1/4 cup suggested. Contributed to the FareShare Gazette by Bobbie; 25 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 2g Fat (25.5% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Caribbean Style Sweet Potatoes Recipe By : Don Calkins Serving Size : 9 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans sweet potatoes, canned (14-oz cans) 3 tablespoons lime juice 3 tablespoons molasses 1/2 teaspoon cinnamon 1/2 teaspoon chili powder -- to taste Mix the last 4 ingredients with the liquid from the sweet potatoes. Bring to boil and simmer 5 minutes. Put everything in a crock pot and cook on high for 2+ hours, until it comes to boil. A double batch just fits in a 2 1/2-quart crockpot and takes about 3 hours, depending on crock. Notes: Chili powder varies considerably in how hot it is. What I'm using is mild to moderate. The result here is you hardly know the chili powder is there, which is what I wanted. My general spicing philosophy is that spices and herbs should complement the major ingredients, not cover them up. You should hardly know they are there; but you should be very aware when they're not. Contributed to the FareShare Gazette by Don; 1 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; trace Fat (1.6% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Carrot Wedding Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup brown sugar 3 cups carrots -- grated 1 1/2 cups vegetable oil 2 teaspoons baking soda 1 teaspoon salt 2 cups flour 4 eggs 2 teaspoons cinnamon 2 teaspoons vanilla Prepare pan by greasing and lining 2 9-inch cake tins. Mix dry ingredients together. Blend in oil, add eggs and carrots, then vanilla. Blend well and bake in prepared baking pan at 350F for 1 1/4 hours or until done. You can see a photo of this cake at the following link: http://www.fareshare.net/carrot_wedding_cake.html Notes: I had to bake a cake today for a Christmas Party, so thought I would share the recipe. It is for carrot cake which normally would be frosted with a cream cheese type frosting. Generally I have to do some creative decorating with carrot cake as a base for a cake, I do not use cream cheese frosting because it is too difficult for an amateur such as me to handle, so I use a different one for the outside coating, and use the cream cheese frosting for the filling. See my Almond Frosting recipe. The poinsettias are made of white chocolate and dusted with colored sugar. When using white chocolate for this purpose, I am more successful when I use chips instead of the blocks. I mix the chips with a bit of Crisco to get the right consistency. Bea French is my sister. The cake I baked is a 12-inch layered cake and requires 3 times the recipe as I have given it for two layers. It will feed about 40 people. Contributed to the FareShare Gazette by Jennie; 7 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 562 Calories; 35g Fat (55.4% calories from fat); 6g Protein; 58g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 513mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Glazes Recipe By : Cake Mix Magic 2 by Jill Snider Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Basic Chocolate Glaze* 1 ounce unsweetened chocolate -- chopped 1 tablespoon butter 1/4 cup water -- (approximately) 2 cups confectioner's sugar -- sifted [powdered icing sugar] *Basic Chocolate Chip Glaze* 1 cup granulated sugar 1/3 cup butter 1/3 cup light cream -- (10%) 1 cup semisweet chocolate chips 1/2 teaspoon vanilla *Chocolate Peanut Butter Glaze* 4 ounces semi-sweet chocolate -- chopped 2/3 cup creamy peanut butter *Chocolate-Brandy Glaze* 4 ounces semi-sweet chocolate -- chopped 1/4 cup butter 2 tablespoons whipping cream -- (35% fat) 1 tablespoon brandy -- or almond liqueur *Basic Chocolate Glaze* In a saucepan, melt chocolate, butter and water over low heat, stirring constantly until smooth. Remove from heat. Gradually add confectioner's sugar, stirring until smooth. Add a little more water if necessary to reach a pourable consistency. Pour warm glaze over top of cake, letting it drip down the sides. *Basic Chocolate Chip Glaze* In a saucepan, combine sugar, butter and cream. Cook over medium heat, stirring constantly until mixture comes to a boil, then boil for 1 minute. Remove from heat. Add chocolate chips and vanilla, stirring until melted and smooth. Pour warm glaze over top of cake, letting it drip down to sides. * Variation: Replace vanilla with 1/4 teaspoon almond extract and garnish cake with sliced almonds. *Chocolate Peanut Butter Glaze* In a small saucepan, over low heat, heat chocolate and peanut butter, stirring constantly, until melted and smooth. Spread evenly over cake. * Tip. This glaze works well garnished with a sprinkling of chopped peanuts or crushed peanut brittle. *Chocolate Brandy Glaze* In a small saucepan, heat chocolate and butter, over low heat, stirring constantly until melted and smooth. Remove from heat. Add cream and brandy. Mix well. Pour over top of cake, letting it drip down the sides. * Variation: Replace liqueur with 1 teaspoon brandy or almond extract. Source: "Cake Mix Magic 2 by Jill Snider" Copyright: "2002 Jill Snider (Photographs copyright 2002 Robert Rose Inc." NOTES. "There are many recipes for chocolate glaze. Each is a little different but all are simple to make. They are warm to spread or drizzle and firm up on cooling. Here are a few of my favorites." Bobbie's Note. I tried the Basic Chocolate Glaze spooned over the Double Chocolate Delight cake. It was easy and delicious. Contributed to the FareShare Gazette by Bobbie; 16 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Cornish Hens with Rice Stuffing Recipe By : Kathy Meyer, Kenosha, WI Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 ounces long grain and wild rice mix -- (1 package) 2 tablespoons butter or margarine -- divided 1/2 cup chopped pecans 1 1/3 cups orange juice 1 cup water 1/4 cup raisins 2 Cornish game hens -- (1 to 1 1/2 pounds each) 1/2 teaspoon salt 1/4 teaspoon pepper Set the seasoning packet form rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over Low heat for 10 minutes or until rice is golden brown. Stir in orange juice, water, raisins and contents of seasoning packet; bring to a boil over Medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper. Bake at 350 F. for 1 to 1 1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165 F. baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens. Yields 2 servings. Source: "Taste of Home Magazine, October-November, '98, p. 10" S(Mc Formatting by): "Bobbie" NOTES. "A holiday meal doesn't have to be produced in great quantities to be special," assures Kathy. "I came across the recipe for Cornish Hens with Rice Stuffing a few years ago around Thanksgiving. The golden juicy hens and festive rice stuffing are a memorable feast for two." Bobbie's Note: The hens took a bit longer than the time suggested. The rice was delicious and the hens very juicy. Contributed to the FareShare Gazette by Bobbie; 28 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1102 Calories; 79g Fat (64.3% calories from fat); 62g Protein; 37g Carbohydrate; 3g Dietary Fiber; 370mg Cholesterol; 863mg Sodium. Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 2 1/2 Fruit; 11 Fat. Back to Recipe List * Exported from MasterCook * Cranberry Bread Pudding Recipe By : Adapted from The Cranberry Connection Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups scalded milk -- (425 mL) 1/2 teaspoon lemon extract -- (2 mL) 2 cups soft stale bread cubes -- (500 mL) 1/2 teaspoon salt -- (2 mL) 1/4 cup honey -- (50 mL) 2 eggs -- beaten 1/2 teaspoon vanilla -- (2 mL) 1 cup cranberries -- (250 mL) To serve: Vanilla custard sauce or cream or ice cream Mix the milk, lemon flavouring, bread cubes, salt, honey, beaten eggs, vanilla and cranberries in a bowl; pour into a greased shallow 1 1/2-quart (1 1/2 or 2 liter) baking dish. Bake at 350F (180C) for 25 minutes or until firm. Serve warm with a vanilla custard sauce, cream or ice cream. Makes about 6 servings. Hallie's note. When I made this, some years ago, I decided the lemon extract didn't really add anything so I would leave it out if I make it these days; also I would probably use Splenda rather than honey and add a little extra liquid of some sort. When substituting the Splenda I would probably use about 1/8 cup as I would prefer to be able to add sweetener to the finished product if necessary rather than end up with something that was too sweet. Adapted from The Cranberry Connection by Bea Buszek; 1980 ed. MC format and metric conversions by Hallie. Contributed to the FareShare Gazette by Hallie; 31 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 2g Fat (19.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cream of Asparagus Soup Ala Art Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds asparagus 1 large sweet onion -- chopped 1 pound bacon -- chopped 6 ounces butter -- (1 1/2 sticks/3/8 pound) 8 celery stalks -- cleaned and sliced 6 garlic cloves -- minced 1 sweet bell pepper -- cleaned and chopped 3 quarts chicken stock 1/2 teaspoon salt -- or to taste 1 quart half and half cream Salt -- to taste Black pepper -- to taste 3 tablespoons lemon juice Shredded Cheddar cheese These ingredients are approximations and should be adjusted depending on the amount of vegetables you use and of course, your own taste. I also added about 1 cup ham roux I had in the refrigerator after pureeing the vegetables. Remove the tips from the asparagus and set aside. Snap off the tough bottoms from the stalks and discard. Cut the stalks into 1-inch lengths and set aside. Actually, I save the bottoms of the stalks and freeze them over time and use them when I make this soup, along with a large bunch of fresh asparagus. Add 2 tablespoons olive oil to a large soup pot. When hot, add chopped bacon and fry until brown. Remove bacon pieces, drain back into the pot, and set aside. Add 1/2 stick butter to the bacon grease and olive oil and bring to temperature. Add the onion, celery, garlic, bell pepper and sauté over moderately low heat until tender. Add the reserved asparagus bottoms and enough chicken broth to cover. Cook at a simmer until all the vegetables are very tender, about 30 minutes. While the vegetables are cooking, add the asparagus tips to a glass bowl with about 3 tablespoons water, microwave for a few minutes until just tender. Drain liquid into pot and set aside spear tips on paper towels. When the vegetables in the stock are tender, purée the mixture in a food processor or food mill. Return the purée to the saucepan. Add the remaining stock, bring to a simmer; remove from the heat. In a bowl, add the cream and whisk in 1 ladle full of the hot soup. Whisk this mixture into the hot soup and cook over low heat; add one stick butter, stirring constantly, until the soup thickens. Do not allow the soup to boil. Add salt and pepper to taste. When the soup has thickened, stir in the bacon pieces, lemon juice and the asparagus tips. Serve in heated bowls or bread bowls. Garnish with shredded cheddar cheese. Note: I prepared this soup two days ahead of serving and took the recipe to the part where I would have added the cream, bacon pieces, lemon juice and asparagus tips. I completed the soup just before serving on Christmas eve. We used bread bowls I got at Panera's Bread Bakery and Cafe. Yield: serves 16. Contributed to the FareShare Gazette by Art; 27 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 23g Fat (76.9% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 2236mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Creamed Parsnips 1905 Recipe By : The New Cook Book; 1905 Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Parsnips 1 tablespoon butter 1 teaspoon flour 3 tablespoons hot cream -- (3 or 4) This recipe is written in a style typical of the period. No quantity was given for the parsnips but this is the type of recipe where you can pretty much do your own thing in that regard. Boil, scrape and slice the parsnips crosswise. Heat a tablespoonful of butter in a saucepan; put in the parsnips, shake and turn until all are coated with the butter and very hot. Turn them into a deep dish and pour over them a sauce made by adding to the butter left in the saucepan a teaspoonful of flour and thinning it with three or four tablespoonfuls of hot cream. Boil up once and when you have covered the parsnips with it, serve. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited, Toronto. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. MC format by Hallie. Notes: The parsnip is a great vegetable but unfortunately one that is all too often overlooked in favour of its more colourful cousin the carrot. Since it, like the carrot, develops its best flavour under cool storage conditions and is best left until after a good ground-chilling frost to harvest this is probably one of the best times of the year to find these really nice plump sweet roots in the produce market. If you buy them in bulk store them at temperatures just above freezing. They do tend to discolour easily so if this is an issue in any dish you are making you should first blanch them in an acidic bath (boiling water to which you have added some lemon juice) or cook them unpeeled but I must admit I have never really concerned myself too much about the slight yellowing. I am giving 3 recipes here so you can see that parsnips can be used in ways other than as tasty additions to soups and stews. If you are looking for something a little different to serve at New Year or for an after-ski buffet try thinking of parsnips. To add a little extra colour to the creamed dishes you could strew some chopped parsley or chives over the top if you wish. Contributed to the FareShare Gazette by Hallie; 30 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Creamed Parsnips Delia Recipe By : Delia Smith's Complete Cookery Course; 1982 Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound parsnips -- (450g) 3/4 pint hot water -- (425 mL) 1/4 pint single cream -- (150 mL) [half and half] Freshly grated nutmeg Salt and freshly-milled black pepper Peel the parsnips and cut out any woody center bits; cut the parsnips into small cubes. Bring the hot water to boiling in a small saucepan; add the diced parsnips and simmer, covered, for about 10 minutes or until tender when tested with a skewer or fork. When done, place a colander over a bowl and drain the parsnips, reserving the liquid. Now, either puree them with the cream in a blender or food processor or press them through a sieve and using a fork, beat in the cream a little at a time. Taste and season with freshly-grated nutmeg, salt and pepper. If you think the mixture is too dry mix in 1 or 2 tablespoons of the reserved cooking liquid. Serves 4. Delia says, "Even people who think they don't like parsnips usually have to admit that they like this." Hallie's comment. In her book the recipe was just called Creamed Parsnips but since there are a number of recipes for this I decided to add her name to the one from her book. From Delia Smith's Complete Cookery Course by Delia Smith; 1982 edition published by Book Club Associates and the BBC. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; trace Fat (3.4% calories from fat); 1g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 Grain(Starch).

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