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FareShare Gazette Recipes -- April 2010 - C's
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* Exported from MasterCook * Caramel Apple Pie (MidwestLiving) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Piecrust (recipe follows) 1 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 6 cups peeled and coarsely chopped Jonathan apples 1/2 cup caramel-apple dip 2 tablespoons milk 1 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup butter "Apple trees by the thousands cover the hills that rise along the Missouri River in Nebraska's southeast corner. For more than 25 years, the historic town of Nebraska City has hosted the Applejack Festival. The pie-baking contest draws dozens of entries. This recipe took first place two years in a row. It's easier to eat than a caramel apple, but tastes just as good." 1. Prepare Piecrust. On a lightly floured surface, roll dough from center to edge into a 12-inch circle. Wrap pastry around a rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate. Trim to 1/2 inch beyond edge of plate. Fold under pastry; crimp. Don't prick pastry. 2. For filling, in a large bowl, combine granulated sugar, the 1/4 cup flour and the cinnamon. Add the apples and toss to coat. Transfer to pastry-lined pie plate. Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over apples. 3. In a mixing bowl, combine the 1 cup flour and the brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet. 4. Bake in a 350 degree F. oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack. Makes 10 servings. Piecrust: In a medium bowl, cut 1/3 cup butter into 1 1/4 cups all-purpose flour with a pastry blender until pieces are the size of peas. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Repeat moistening the dough, using 3 tablespoons more milk (1 tablespoon at a time), until all the dough is moistened. Shape into a ball. Source: "http://www.midwestliving.com" S(Formatted for Mastercook): "by Deirdre Dee (zosha) 4-2010" Contributed to the FareShare Gazette by Deirdre; 11 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 9g Fat (32.2% calories from fat); 2g Protein; 43g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Carrot Loaf Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups unsweetened applesauce 1 1/4 cups sugar [Marie used half sugar and half Splenda] 4 large eggs 1 teaspoon vanilla -- (Mexican if available) 2 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 cups grated carrot 1/2 cup chopped pecans 1/2 cup raisins 1/2 cup dried cranberries 1/2 cup currants Pre-heat oven to 350 F. Grease two non stick 4 1/2 X 8 1/2-inch loaf pans. Combine eggs, applesauce, sugar (Splenda) and vanilla in bowl. Put flour, baking soda, baking powder, salt in another bowl; mix to combine. Mix the wet ingredients with the dry ingredients until combined. Spoon batter into prepared loaf pans. Bake 55 minutes until toothpick comes out clean. Great carrot cake with NO oil! Contributed to the FareShare Gazette by Doug; 4 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Carrot Salad - Hofer Recipe By : Samuel Hofer Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots 1 teaspoon sugar -- (more if desired) 1/2 teaspoon lemon juice 1/2 cup orange juice 1/2 cups raisins -- (optional) Peel carrots; cut off ends. Grate or grind. Dissolve sugar in juices. Combine with grated carrots and raisins. Mix well. Yields 2 to 2 1/2 cups. Source: "The Hutterite Community Cookbook" S(scanned & formatted by): "by Deirdre Dee (zosha)" Copyright: "Hofer Publishing * 1992 * Saskatoon, Sask." Yield: "2 1/2 cups" Contributed to the FareShare Gazette by Deirdre; 4 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; trace Fat (2.3% calories from fat); 2g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 2 Vegetable; 1 Fruit; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Tulip Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh sour cherries 2 cups water -- divided 4 cups superfine sugar 28 ounces soda water -- chilled (1 bottle) Wash the cherries and put them into a saucepan with one cup of the water. Bring to a boil, reduce heat and simmer for 20 minutes. Filter the liquid through a cheesecloth, pressing the cherries gently until all the juice is removed; reserve the juice. At the same time, simmer 4 cups of sugar with the one remaining cup of water for 5 minutes. Add the cherry juice and simmer for 15 minutes more. Remove from the heat, cool and pour into a clean jar to be stored in the refrigerator. When ready to serve put 3 to 4 tablespoons of this fruit syrup into an iced glass; add soda water and 2 to 3 ice cubes. Stir well and serve. Serves 8 to 10. Author's comment: "So refreshing and worth the extra work to make!" From The Non-alcoholic Drink Book by Dolores M. DuNah and H. Jean Groudle; 1971. ISBN 8007-0453-3. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; trace Fat (2.3% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Fruit. Back to Recipe List * Exported from MasterCook * Chewy Pineapple Pecan Squares Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached flour 1 cup whole wheat flour 1 cup brown sugar 1/2 cup ImperialŠ, 30% less fat margarine or any lower fat margarine suitable for baking 1/2 cup toasted, chopped pecans 1 tsp ground cinnamon 1 tsp baking soda 1/4 tsp salt 1 egg 1 tsp pure vanilla extract (use a good quality for better flavor) 8 oz crushed pineapple in juice, drained 1/2 cup nonfat vanilla yogurt 1/4 cup light sour cream Preheat oven to 350F. Spray a 13- x 9-inch baking pan with nonstick vegetable cooking spray. Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts. Press 2 cups of flour mixture onto bottom of prepared 13- x 9-inch pan. Stir cinnamon, baking soda & salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake in preheated oven for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting. Makes 24 Squares. The perfect sweet treat for your picnic basket! Recipe from Cinnamon Hearts. Contributed to the FareShare Gazette by Marilyn; 13 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (4.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Coffee Toffee Brownies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine 16 ounces dark brown sugar (yes, 1 box for 48 brownies) 2 tablespoons instant coffee 1 tablespoon hot water 2 eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 1/8 teaspoon salt 1/2 cup semisweet chocolate chips Preheat oven to 350F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray. In a small saucepan (or in a microwave oven for 1 minute in a suitable container), melt the margarine and brown sugar over low heat. Combine the instant coffee with the hot water to dissolve and combine with the brown sugar mixture in a mixing bowl. Stir and cool. In a small bowl, whisk together the eggs and vanilla; mix into the brown sugar mixture. Combine the flour, baking soda and salt; stir into the brown sugar mixture. Stir in the chocolate chips. Pour the batter into the prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Do not overcook! Cool in the pan and cut into squares. Makes 48 Brownies. The rich caramel flavor with a hint of coffee and chocolate makes this a wonderful specialty brownie. Recipe from The Holly Clegg Trim & Terrific(tm) Cookbook, (c)2002 by Holly Clegg. www.hollyclegg.com Contributed to the FareShare Gazette by Marilyn; 16 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 3g Fat (49.7% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Coffee-Pecan Marshmallows Recipe By : Deirdre Dee Cox Serving Size : Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter 2 envelopes unflavored gelatin 1/2 cup cold water -- plus 3/4 cup divided 2 cups sugar 3/4 cup light corn syrup 2 tablespoons instant coffee 1 cup pecans -- ground Line an 8-inch square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large metal bowl; sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, coffee granules and remaining water. Bring to a boil; stirring occasionally. Cook, without stirring until a candy thermometer reads 250 degrees F (hard ball stage). Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume doubles, about 10 minutes. Spread into prepared pan. Cover and store at room temperature for 6 hours or overnight. Sprinkle cutting board lightly with pecans. Using the foil, lift candy out of pan, invert onto the cutting board. Cut into 1-inch squares, roll in pecans. Store in an airtight container in a cool dry place. Before making candy, test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test. Description: "Homemade marshmallows are extraordinary & bear no resemblance to the store-bought variety. These will soon become your signature Christmas candy!" Source: "Taste of Home Christmas 2009 page 122" Yield: "1 1/2 pounds" NOTES : I did not win a contest with this recipe but they did publish it in one of their books. Contributed to the FareShare Gazette by Deirdre; 22 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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