Recipes Included On This Page Carrot Soufflé Chocolate Chip Cream Cheese Cookies Chocolate-Chip Banana Bread Creamy Coleslaw Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Carrot Soufflé Recipe By :Unknown Source Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- (450 g) 2 ounces butter -- (60 g) Salt and pepper *Sauce Base* 2 ounces butter -- (60 g) 2 ounces all-purpose flour -- (60 g) 1 pint milk -- (560 mL) Salt and pepper 3 eggs -- separated Grease a 3-pint (1.7 L) souffle dish. Peel and thinly slice the carrots, then cook in boiling water for 15 minutes. Drain and immediately plunge into cold water; drain again. Melt 2 ounces (60 g) of butter; add the cooled and drained carrots and cook for 5 minutes. Season with salt and pepper. Preheat oven to 375F (190C; Gas 5). For the Sauce Base, melt 2 ounces (60 g) butter in a saucepan; stir in the flour. Gradually add the milk; bring to a boil and cook, stirring, until thickened. Season with salt and pepper; cool. Mix the egg yolks and carrots into the sauce. Whisk the egg whites in a bowl until very stiff, then fold into the carrot mixture. Pour into the greased souffle dish and bake for about 30 minutes until the souffle is golden and well risen. Serve immediately. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 16g Fat (64.5% calories from fat); 6g Protein; 14g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat. Back to Recipe List * Exported from MasterCook * Chocolate Chip Cream Cheese Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 6 ounces cream cheese -- softened. 1 cup sugar 2 large eggs 2 teaspoons vanilla extract 1 teaspoon salt 2 cups all-purpose flour 12 ounces semi-sweet chocolate chips Heat oven to 375F. Lightly grease a baking sheet; set aside. Cream together butter, cream cheese and sugar. Add eggs and vanilla. Mix and add salt and flour. Stir in chocolate chips. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake for 9 to 10 minutes. Description: "This recipe appeared in GRIT Dec. 1,2005." Source: "Good Things To Eat * Fall 2007" T(Bake): "0:10" Contributed to the FareShare Gazette by Bobbie; 23 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate-Chip Banana Bread Recipe By : Cuisine Recipes Dot Com Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread — 2 cups all-purpose flour 1 teaspoon table salt 1/2 teaspoon baking soda 1/2 cup granulated sugar 1/2 cup vegetable oil 2 eggs 1 cup mashed ripe banana 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/2 cup semisweet chocolate chips 1/2 cup chopped walnuts For the glaze — 1/2 cup sifted powdered sugar 1 tablespoon cream cheese -- softened 1 tablespoon water 1/2 teaspoon instant espresso powder 1 pinch salt Notes: Darkly freckled bananas might be past their prime for eating out of hand, but they're just right for banana bread. Freeze them until ready to use in this recipe. Don't have instant espresso powder for the glaze? Just use 1 tablespoon of strong brewed coffee in place of the water and espresso powder. Directions: Preheat oven to 325F; coat a glass loaf dish with nonstick spray. Whisk together flour, salt and baking soda in a large bowl; make a well in the center. Set dry ingredients aside. Combine sugar, oil and eggs in a separate bowl; vigorously whisk until color lightens. Add bananas, buttermilk and vanilla to the egg mixture, stirring to combine. Pour banana-buttermilk mixture into well of dry ingredients; stir until dry ingredients are moistened, then fold in chocolate chips and walnuts. Immediately pour batter into prepared loaf dish. Bake until a skewer inserted in the center of the loaf comes out clean, about 1 hour. Cool bread in the loaf dish on a rack for 10 minutes, then turn out bread. Whisk together powdered sugar, cream cheese, water, espresso powder and salt for the glaze. Cool bread completely on a rack, about 3 hours, then drizzle with glaze. Steps to Success: 1. Mash the bananas with a fork or pastry blender, then combine with egg mixture. 2. Gently fold wet ingredients into dry ingredients until just combined to avoid over mixing. 3. Allow the bread to cool in the pan about 3 hours before glazing and slicing. Makes 1 loaf (16 slices). Total time: 1 hour. Contributed to the FareShare Gazette by Art; 27 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 12g Fat (47.5% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Creamy Coleslaw Recipe By : Adapted by Art Guyer from Cook's Illustrated Serving Size : 18 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cabbage head -- shredded 1 cup red cabbage -- shredded 1 large carrot -- grated 2 tablespoons kosher salt or 1 tablespoon table salt 1 small green pepper -- shredded 1 small red or yellow pepper -- shredded 1 small sweet onion -- minced DRESSING: 2 cups nonfat mayonnaise 1/2 cup rice vinegar 3 tablespoons lemon juice 1/8 cup olive oil 1 cup sugar -- (adjust to taste) 1 tablespoon crushed garlic -- optional 1/2 teaspoon celery seed OR 1/2 cup celery -- finely chopped 3 tablespoons fresh tarragon or cilantro -- finely chopped 1/2 teaspoon black pepper 1/2 teaspoon Cajun-type seasoning or seasonings of your choice Despite its simplicity, two things are bothersome about coleslaw: the pool of watery dressing at the bottom of the bowl after a few hours and the salad's sharpness, regardless of the kind or quality of vinegar used. It always seems to taste better when tried again the next day but by then the dressing is the consistency of milk. If you like caraway or celery seed in your coleslaw, you can add one teaspoon of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry a day ahead BUT DRESS IT CLOSE TO SERVING TIME. See instructional notes below. 1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. 2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.) 3. Pour cabbage and carrots back again into bowl. Add peppers and onions and toss to combine. Cover and refrigerate until ready to serve. 4. In a separate bowl, combine dressing ingredients and whisk until blended. Cover and refrigerate until ready to serve. 5. Close to serving time, drizzle the dressing over the vegetables and toss to coat. Use only enough of the dressing to coat vegetables well. Reserve the remainder for later. Notes: To avoid watery slaw, salt and drain the cabbage before mixing. Salting cabbage causes it to lose most of its liquid, leaving the cabbage pickle-crisp. Also, salted cabbage takes on more of the dressing's flavors. The salting process does leave the cabbage a bit too salty, but a quick rinse washes away the excess salt. After rinsing, it can be patted dry with paper towels and refrigerated until ready to dress. The low-acidity rice vinegar's mild acidity is perfect for the coleslaw, keeping the sharpness down substantially. Contributed to the FareShare Gazette by Art; 12 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 2g Fat (14.5% calories from fat); 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 976mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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