Recipes Included On This Page 5 Minute Chocolate Mug Cake (For 1) Apple Cake (Aunt Rose's) Apple Crisp for Two Apple Rhubarb Dump Cake Apple Upside-Down Cake Apricot Orange Cake Atole Austrian Guglhupf Avocado Ranch Salad Dressing Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * 5 Minute Chocolate Mug Cake (For 1) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips -- optional 1 splash of vanilla 1 large coffee mug Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil; mix well again. Add the chocolate chips (if using) and vanilla extract, and mix again. Place the mug in the microwave for 3 minutes at 1000 watts. The cake will rise over the tip of the mug but do not be alarmed. Allow to cool a little and tip out onto a plate if desired. Eat. The will serve 2 only if you want to feel virtuous. And why is this the most dangerous recipe in the world? Because now we are merely 5 minutes away from chocolate cake at any time of the day or night. ---> Jennie, I hope you realize this could cause world-wide power brown- outs. <VBG> Contributed to the FareShare Gazette by Jennie; 3 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 996 Calories; 62g Fat (52.9% calories from fat); 15g Protein; 109g Carbohydrate; 7g Dietary Fiber; 218mg Cholesterol; 100mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 11 1/2 Fat; 5 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Apple Cake (Aunt Rose's) Recipe By : Gail Hall Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium baking apples -- washed, peeled and sliced thinly (1/8-inch thick) 1/2 cup sugar [to mix into sliced apples] 4 eggs 1 1/2 cups sugar 1/2 cup vegetable oil 2 cups all-purpose flour 2 teaspoon baking powder 1/2 cup orange juice 1 cup washed raisins 1/4 cup sugar -- (for top of cake) 2 tablespoons cinnamon -- (for top of cake) 2 tablespoons vegetable oil -- (to grease baking pan) In a bowl, mix sliced apples with 1/2 cup sugar and set aside. Preheat oven to 350F. In a mixing bowl, put eggs, 1 1/2 cups sugar and oil. Beat well. Sift flour and baking powder. Add alternately with orange juice to the egg/sugar/oil mixture. Grease a baking pan with 2 tablespoons of the vegetable oil. Pour in 1/3 of the batter. Place apples evenly over the batter and sprinkle with raisins. Pour over remaining batter. Sprinkle top with 1/2 cup sugar and 2 tablespoons cinnamon. Bake for 1 hour or until top and bottom are golden brown. If using a Pyrex baking pan, turn oven down 25 degrees and note that baking time may be a bit less than an hour. Serve warm or cold with whipped cream or your favourite ice cream. Yields one x 9- x 13-inch pan or one 10-inch round pan. Gail's comments. "This recipe brings back great memories of growing up in a Jewish family in Toronto. When we were little we would visit aunts and uncles. One of my favourite aunts was my Aunt Rose and this was a great cake that she made. When I moved out on my own, this was a dessert that I would in turn make for friends and family. My catering business used this dessert successfully. It should last several days, unless it gets eaten! The apple cake is a family recipe that I will never tire of." Gurvinder Bhatia's Wine Pairing for this recipe: Domaine Pinnacle Ice Apple Cider, Quebec ($33/375ml) - made with apples instead of grapes, the cider will mirror the apple flavours in the dessert, yet the cider is clean and fresh and not as cloying sweet as some ice wines. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Apple Crisp for Two Recipe By : Emma Crowder, Anaheim, CA Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium tart apples -- peeled and sliced 3 tablespoons water 3 tablespoons graham cracker crumbs 3 tablespoons sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter or margarine -- cold Whipped topping -- optional Additional cinnamon -- optional Place apples in a greased 1-quart baking dish. Pour water over apples. In a bowl, combine the graham cracker crumbs, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over apples. Bake uncovered at 350F for 25-30 minutes or until apples are tender. Garnish with whipped topping and cinnamon if desired. Source: "Best of Country Cooking, 2002" Copyright: "Reiman Publications, 2002" NOTES. I like to make this dessert in fall when the apple crop is fresh and delicious. It's perfect for the two of us and a wonderful ending to any meal. Bobbie's Note. This was a very good Apple dessert, but it was NOT crisp. It was quite soft. The flavor of graham cracker crumbs was a little different than that with flour or cereal. Contributed to the FareShare Gazette by Bobbie; 10 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 12g Fat (40.0% calories from fat); 1g Protein; 41g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Apple Rhubarb Dump Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rhubarb 2 cups apple pie filling 1 package strawberry Jello -- (small size) 1 cup sugar 1 stick butter -- (1/4 pound) 1 1/2 cups water 1 white cake mix Put rhubarb and pie filling in greased 13x9x2-inch pan. Mix sugar and Jello; sprinkle over rhubarb. Sprinkle cake mix over that and sprinkle water over all. Slice butter on top of cake mix. Bake at 350 degrees F. for 45 minutes. Serve warm with vanilla ice cream or whipped cream. Bobbie's Notes. This was very good and easy. Contributed to the FareShare Gazette Cake Mix Challenge by Bobbie; 4 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 11g Fat (31.3% calories from fat); 2g Protein; 53g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 298mg Sodium. Exchanges: 0 Fruit; 2 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Apple Upside-Down Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium cooking apples -- peeled, cored and sliced 1/2 cup brown sugar 1 cup white sugar 2 eggs 1/3 cup vegetable oil 2 cups cake mix 1/2 cup orange juice 2 tablespoons cinnamon 1 cup raisins Preheat oven to 350 degrees F. In a mixing bowl, put eggs, white sugar and oil. Beat well. Add cake mix and orange juice to bowl and stir until smooth. Spray baking pan with non-stick spray and sprinkle with cinnamon. Place single layer of apple slices on bottom of pan. sprinkle on raisins and brown sugar. Carefully pour in batter. Bake for 1 hour or until top is brown and test straw comes out clean. Allow to cool slightly then, using a plate, turn upside-down so apples are on top. Do not allow to cool completely before turning or it will stick. Contributed to the FareShare Gazette Recipe Challenge by David; 25 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Apricot Orange Cake Recipe By : Easy Baking with Instant Yeast! by Deborah Collingwood Serving Size : 10 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Apricot Glaze** 1 cup dried apricots -- (250 mL) 1 cup water -- (250 mL) 1/2 cup orange juice -- (125 mL) 1/2 cup sugar -- (125 mL) 1 teaspoon lemon peel -- (5 mL) 1 teaspoon orange peel -- (5 mL) **Cake** 1/2 cup water -- (125 mL) 1/2 cup milk -- (125 mL) 1 tablespoon instant yeast -- (15 mL) 1/2 cup margarine -- (125 mL) at room temperature 1/3 cup sugar -- (75 mL) Half a cup of the apricot glaze -- (125 mL) 2 medium eggs 2 3/4 cups white flour -- (680 mL) 1/4 teaspoon salt -- (1 mL) **Syrup** 1/3 cup sugar -- (75 mL) 1/2 cup water -- (125 mL) One cup of the apricot glaze -- (250 mL) 2 tablespoons orange liqueur -- (30 mL) **Topping** 1 cup whipping cream -- (250 mL) 3 tablespoons sugar -- (45 mL) Remaining apricot glaze **Apricot Glaze** Early in the day or the night before, make the glaze. Bring all the glaze ingredients to a boil in a saucepan. Turn down the heat and simmer for 25 to 30 minutes or until the apricots are soft and the liquid is syrupy. Cool slightly then transfer to a blender and blend until smooth. **Cake** Heat the water and milk to lukewarm. Add the yeast; stir and set aside. In a large bowl beat the margarine and sugar together with an electric mixer until light and fluffy. Add the eggs and 1/2 cup (125 mL) of the apricot glaze; beat again. Add 2 cups (500 mL) of flour, the salt and half the yeast mixture; beat until smooth. Add the rest of the yeast mixture and the last 3/4 cup (180 mL) of flour. Mix until incorporated. Let rest, covered, for 30 minutes. Beat down with a wooden spoon. Grease a Bundt pan or large mold. Pour the cake batter into the pan and let rise for 1 hour. Bake in a preheated 375F (190C) oven for 25 to 30 minutes. Loosen the bottom and edges, unmold onto a cake rack to cool. **Syrup** Put the sugar, water and orange peel in a small pot. Stir to dissolve the sugar; bring to a boil then reduce the heat and simmer for 5 minutes. Add the orange liqueur and 1 cup (250 mL) of the apricot glaze. Stir until smooth. Spread on the warm cake. **Topping** Whip the cream until soft peaks form. Add the sugar and beat until the firm peak stage. Fold in the remaining apricot glaze. Cut the warm cake into wedges then top with the whipped cream mixture. Author's comments. "This cake serves about 10 people. You can serve half and freeze the other half. This cake can be kept in the freezer up to four months. The topping can also be frozen. Make sure to freeze any leftover cake as it stales quickly." Hallie's note. The author uses bakipan instant yeast in her recipes. Other brands of instant yeast are Fleischmanns, Red Star and Fermipan. Instant yeast will keep about 3 months, refrigerated, after opening. From Easy Baking with Instant Yeast! by Deborah Collingwood; 1986. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 2 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 463 Calories; 20g Fat (38.3% calories from fat); 6g Protein; 65g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 193mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Atole Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 2 cups water 1/2 cup masa harina 3 tablespoons brown sugar Splenda 1/2 teaspoon cinnamon 1/2 teaspoon Mexican vanilla OR pure vanilla extract Mix milk and water in a saucepan and whisk in the masa. Bring this to a high simmer and cook for about 10 minutes. Stir in the brown sugar Splenda (prior to my becoming diabetic, I used pilloncillo, a Mexican cane sugar cone) and the cinnamon. Just before pouring into a mug, add the vanilla; mix well and serve. Contributed to the FareShare Gazette by Doug in response to a request; 18 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Austrian Guglhupf Recipe By : Breads by Sharon Tyler Herbst Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup golden raisins 1/3 cup light rum 3/4 cup finely chopped toasted almonds 1 tablespoon active dry yeast [one 1/4-ounce package] 1 teaspoon granulated sugar 1/4 cup warm water -- (110F/45C) 3/4 cup butter -- at room temperature 1/2 cup granulated sugar 4 eggs -- at room temperature 3/4 cup milk -- at room temperature 1 tablespoon freshly grated lemon peel 1 teaspoon salt 3 3/4 cups all-purpose flour -- (3 3/4 to 4 1/4 cups) Powdered sugar for garnish Combine the raisins and the rum in a small bowl. Cover and let stand overnight or 3 to 4 hours to soak. Butter a large guglhupf mold or 10-cup Bundt pan generously. Sprinkle the bottom and sides with 1/4 cup of the almonds; set aside. In another small bowl dissolve the yeast and 1 teaspoon of granulated sugar in the water. Let stand until foamy, 5 to 10 minutes. In the large bowl of an electric mixer, cream the butter and 1/2 cup of granulated sugar until light. Add the eggs, one at a time, beating well after each addition. Slowly beat in the yeast mixture and the milk. Add lemon peel, salt and 2 1/2 to 3 cups of the flour. Beat at medium speed with the electric mixer for 4 minutes or beat 400 vigorous strokes by hand. Stir in the raisin mixture, the remaining 1/2 cup of almonds and enough remaining flour to make a stiff batter. Spoon the batter into the prepared pan. Butter your fingers and a 12-inch square of waxed paper. Smooth the batter with your buttered fingers; cover with the buttered waxed paper. Let rise in a warm place, free from drafts, until the batter comes to within 1/2-inch of the top of the pan, about 2 hours. Preheat oven to 375F (190C), Bake 50 to 60 minutes or until a metal skewer inserted in the center comes out clean. Remove from the pan and cool, rounded-side up, on a rack for at least 30 minutes. Dust lightly with powdered sugar. Serve warm or at room temperature. Makes 1 large loaf. Author's note. "A marvelously rich bread studded with rum-soaked raisins and toasted almonds." From Breads by Sharon Tyler Herbst; HP Books; 1983. MC format by Hallie. Buddy made this batter bread several years ago; it was very good. Contributed to the FareShare Gazette by Hallie; 4 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Avocado Ranch Salad Dressing Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe avocados -- peeled and cubed 1 tablespoon olive oil 1 cup mayonnaise 1 cup sour cream 3 tablespoons milk 3 tablespoons distilled white vinegar 1/2 teaspoon garlic salt 1/2 teaspoon black pepper 1 teaspoon dried parsley 1 teaspoon onion powder Mash avocado in a bowl or puree in a food processor, along with the olive oil. Stir in mayonnaise, sour cream, milk and vinegar. Sprinkle with garlic salt, parsley and onion powder. Stir until well blended; chill until ready to serve. Also a great vegetable dip. You can substitute lemon juice for the vinegar. Contributed to the FareShare Gazette by Art; 1 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 21g Fat (95.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 202mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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