Recipes Included On This Page Goat Cheese ­ Stuffed Jalapenos with Ranchero Sauce Gran's Fudge Cake with Mocha Frosting Green Tea Shortbread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Goat Cheese ­ Stuffed Jalapenos with Ranchero Sauce Recipe By : Cooking Light Magazine Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 1 teaspoon canola oil 2 cups vertically sliced onion 3 garlic cloves -- minced 1/2 cup water 1 teaspoon cumin seeds 1/2 teaspoon salt 1/2 teaspoon Mexican oregano 1 can fire-roasted diced tomatoes -- (15-ounce) 1 can no-salt-added tomato sauce -- (8-ounce) Jalapenos: Cooking spray 10 large jalapeno peppers (about 4 inches long) 1/4 cup block-style fat-free cream cheese -- softened [2 ounces] 1/4 teaspoon salt 4 ounces goat cheese -- softened 1 garlic clove -- minced 10 corn tortillas -- warmed according to package directions Prepare the sauce up to two days ahead; chill. Grill the jalapenos a day in advance and refrigerate. Stuff and bake them just before serving. 1. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup water and next 5 ingredients (through tomato sauce). Cover and simmer 20 minutes. Uncover and simmer 5 minutes. 2. Preheat oven to 400F. 3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add jalapenos to pan; cook 9 minutes or until tender and blackened, turning occasionally. Cut a lengthwise slit in each jalapeno; discard stems, seeds, and membranes. 4. Combine cream cheese and next 3 ingredients (through 1 garlic clove). Fill each jalapeno with about 1 tablespoon cheese mixture. Place jalapenos on a baking sheet coated with cooking spray. Bake at 400F. for 7 minutes or until warm. Serve with tortillas and sauce. Yields 10 servings (serving size: 1 stuffed jalapeno, 1/3 cup sauce and 1 tortilla) Cooking Light, December 2008 Contributed to the FareShare Gazette by Art; 11 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 5g Fat (40.0% calories from fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Gran's Fudge Cake with Mocha Frosting Recipe By : Jo Anna Carl Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sugar 2 sticks margarine 5 eggs -- separated 1 teaspoon vanilla 1/4 cup cocoa 3 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk Mocha Frosting: 1 stick margarine 4 tablespoons coffee 2 tablespoons cocoa 1 egg yolk 1 pound powdered sugar Cream sugar and margarine. Beat in egg yolks. Add vanilla. Add cocoa. Sift flour with baking soda and salt. Add to first mixture alternately with buttermilk. Beat egg whites stiff and fold in. This makes four layers or one large sheet cake. Bake layers 20 to 25 minutes at 375 F. or a sheet cake 35 to 45 minutes at 350 F. Mocha Frosting: Soften margarine, then mix all ingredients. Beat until smooth. Source: "The Chocolate Bridal Bash" S(Mc Formatting by): "Cookie, augmented by Bobbie" Yield: "4 layer cake or large sheet" NOTES. "My grandmother Nettie Bohreen made this 1930s cake. She saw her family through the Great Depression by managing a bakery in Ardmore, OK. Here's one of her chocolate cake recipes." Contributed to the FareShare Gazette by Bobbie; 22 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Green Tea Shortbread Recipe By : adapted by Hallie Serving Size : Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 454 grams all-purpose flour -- (1 pound) 225 grams butter -- (1/2 pound) 112 grams finely granulated sugar -- (1/4 pound) 3 Japanese green tea bags -- (3 to 4) Mix the flour, sugar and green tea together; cut in the butter. Knead gently on a floured surface until you have a nice dough then pat it out in the shape you want, either into a large round which you will score into wedges, into a square which you will score into fingers or cut cookie shapes. (I generally do it into roughly 6-inch/15-cm diameter rounds about 1/2 inch/1.25 cm thick.) Lightly prick the surface with the tines of a fork. Place on a cookie sheet, preferably one that has been lined with baking parchment. Bake at 350F/180C (moderate oven) for about 30 minutes or until the top is just a very light golden colour. If you make smaller shapes (like cookies) it will take less time so you will have to watch carefully. In my opinion there is very little that is worse than over-browned shortbread. I haven't given a quantity because that depends on the shapes you make. Hallie's notes. I have made this basic recipe, without the addition of the green tea, for many years and it is a good, dense, old-fashioned shortbread, not the light fluffy kind you find in many cookies. In the past I have often added finely chopped candied ginger but this year I am going to add green tea. (This idea probably comes from reading too many of Laura Childs' Tea Shop mysteries. <G>) I particularly like Costco's Kirkland brand Japanese Green tea that comes in individually sealed packets with a mix of green tea leaves and the finely powdered sencha contained in nylon tea bags. If you have the coarser leaves you will have to give them a whirl in a blender or food processor to make them fine enough to blend easily into the dough mixture. The other thing to pay attention to in the making of shortbread is that the butter must be very cold and it is a good idea to initially cut it into the flour with either your mixer, food processor or a pastry blender then finish it off with a little kneading by hand so that you don't handle it so much that the fat starts to melt. Some of the experts say that the little you handle the dough the better if you want to avoid a tough end product. Also, if your granulated sugar is on the coarse side, you may want to either use berry or fruit sugar and if that is not available just give your regular sugar a little whirl in the food processor or blender to make it a little finer but don't overdo that because you don't need to end up with powder (but if you do have a LITTLE powder just use it anyway since your measurement is by weight and not by volume for this recipe). Adapted by Hallie from an old tried and true recipe. Contributed to the FareShare Gazette by Hallie; 14 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.