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FareShare Gazette Recipes -- June 2010 - C's
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* Exported from MasterCook * Caramel Pecan Dream Bars Recipe By : Cookie Exchange Serving Size : 24 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow cake mix 1/3 cup margarine -- softened 1 egg 14 ounces sweetened condensed milk -- (1 can) 1 teaspoon vanilla 1 cup pecans -- chopped 1 cup chocolate-covered brickle candy pieces Combine cake mix, margarine and egg. Pat into a 13x9-inch pan. Stir together remaining ingredients and spread over mixture in pan. Bake at 350F for 25-35 minutes. Center will appear loose but sets up with cooling. Cut into 24 bars. Source: "Formatted By Glendasrecipes" Copyright: "Copyright © 1999 BY Georgie Ann Patrick and Cynthia Ann Duncan ISBN 0-9626335-8-5 C&G Publishing, Inc., P.O. Box 5199 Greeley, CO 80634-0103, 1-800-925-3172. www.cgpub.com" Bobbie's Note: There were great! I took them to a big party and had many requests for the recipe. Contributed to the FareShare Gazette by Bobbie; 1 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 10g Fat (42.4% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Angel Delight Recipe By : Ida Wing, Cape Cod, MA Serving Size : 9 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 prepared angel food cake -- (large size) 21 ounces cherry pie filling -- (1 can) 3 3/8 ounces instant vanilla pudding mix -- (1 package) 1 1/2 cups cold milk 1 cup sour cream -- (8 ounces) Cut or tear cake into 1/2-inch pieces to measure 8 cups. Place half the cake cubes in a 9x9-inch baking pan. Reserve 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries. Yield: 9 servings. Source: "Country Woman Magazine, March-April '92, p. 35" S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 10 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 5g Fat (36.4% calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 20mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Cinnamon Dessert Ring Recipe By : Catherine Aitken, Countenay, British Columbus, Canada Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups pitted dark sweet cherries -- fresh or frozen 3 1/4 cups water -- divided 1 cup sugar 2 cinnamon sticks 1 teaspoon almond extract 2 envelopes unflavored gelatin Sweetened whipped cream In a saucepan, combine cherries with 3 cups of water, sugar and cinnamon. Bring to a boil; reduce heat, cover and simmer 15 minutes. Remove from the heat. Stir in extract. Set aside. Place remaining water in a saucepan. Sprinkle gelatin over water; let stand 1 minute. Heat until dissolved. Stir into cherry mixture and mix well. Refrigerate until mixture begins to thicken, stirring occasionally to distribute cherries evenly. Spoon into a 5 1/2-cup ring mold. Refrigerate until set, about 34 hours. Turn onto a serving platter. Serve with whipped cream. Yields 20 servings. Source: "Country Woman Magazine, March-April '92, p. 31" NOTES : "When I received a 20 pound box of cherries as a gift I decided to experiment with them and this turned out to be the successful outcome!" relates Catherine. S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 11 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; trace Fat (0.5% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cherry Cream Scones Recipe By : Carrie Sherrill, Forestville, WI Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried cherries 1 cup boiling water 3 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup butter -- at room temperature 1 egg -- separated 1/2 cup sour cream 3/4 cup half and half 1 1/2 teaspoons almond extract Additional sugar Soak cherries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the cutter. Set aside. In a small bowl, combine egg yolk, sour cream, cream and extract. Add the flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls. Roll each ball into a 6 inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 F. for 15-20 minutes. Serve warm. Yields 12 scones. Source: "Country Woman Magazine, March-April '92, p. 29" Yield: "12 scones" NOTES : Serves these for breakfast or brunch. They're also great after- school snacks. They freeze well besides, simply thaw, warm and serve when you need them. 2nd Prize Winner in Cherry Recipe Contest from Carrie Sherrill, Forestville, WI S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 12 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 12g Fat (40.4% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Bread Pudding Recipe By : Canadian Living's Best Chocolate Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup brandy -- (75 mL) or cherry nectar 2/3 cup dried cherries -- (150 mL) or raisins 12 slices egg bread 3 ounces semisweet chocolate, chopped -- (90 g) 3 cups milk -- (750 mL) 6 eggs 1 cup whipping cream -- (250 mL) 2/3 cup granulated sugar -- (150 mL) 1/4 cup sifted unsweetened cocoa powder -- (50 mL) 1 tablespoon instant coffee granules -- (15 mL) 1 1/2 teaspoons vanilla -- (7 mL) Heat the brandy in a saucepan until just steaming. Stir in the cherries. Remove from heat, cover and let stand for 10 minutes. Cut each slice of bread into 4 triangles and arrange on baking sheets. Bake in the center of a 300F (150C) oven for 10 minutes or until dried out. Line the bottom of a greased 10-cup (2.5 L) oval baking dish with a single layer of bread triangles. Arrange the remaining bread in an overlapping layer on top. Drain the cherries but save the brandy. Sprinkle 1/2 cup (125 mL) of the cherries over the bread. Place the chocolate in a bowl. Heat the milk in a saucepan until steaming then pour it over the chocolate and stir until the chocolate is melted. In a large bowl, whisk together the eggs, cream, sugar, cocoa and the coffee granules. Whisk in the milk mixture, the reserved brandy and the vanilla. Pour over the bread and let stand for 15 minutes. Press the bread down with a spatula to soak thoroughly. Sprinkle with the remaining cherries. Place the dish in a large roasting pan and pour enough hot water into the pan to come halfway up the side of the baking dish. Bake in the center of a 325F (160C) oven for about 40 minutes or until a cake tester inserted in the center of the pudding comes out clean. Makes 10 to 12 servings. Approximate nutritional values For each of 12 servings: 370 calories, 16 g fat, 10 g protein, 47 g carbohydrate, good source of iron Author's note: "On a comfort scale, both bread pudding and chocolate are tops. Together, they're bliss on a spoon, especially when served with creme anglaise with a few drops of raspberry coulis." Author's tip: You can use a 13- x 9-inch (3 L) glass baking dish instead of the oval dish, if desired. From Canadian Living's Best Chocolate edited by Elizabeth Baird; 1997. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 25 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 414 Calories; 17g Fat (39.1% calories from fat); 12g Protein; 49g Carbohydrate; 1g Dietary Fiber; 194mg Cholesterol; 325mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Chocolate Mousse (Gail Hall) Recipe By : Gail Hall Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chocolate chips -- or chocolate pastels or finely chopped chocolate 3 tablespoons boiling water 3 egg yolks 1 tablespoon brandy or your favourite liqueur [Framboise, Kahlua, Cointreau, Creme de Menthe] 2 tablespoons soft unsalted butter 3 egg whites -- stiffly beaten 3/4 cup whipping cream -- whipped Using a food processor, process chocolate chips until finely chopped. Slowly add boiling water and continue to process. Add egg yolks, one at a time, then brandy or liqueur and butter. Process until blended and smooth. Fold in egg whites gradually and then fold in whipped cream. Serve in individual serving dishes and chill for several hours. Yields 8 servings. 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; 6 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 18g Fat (64.8% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Chocolate Strawberry Cake (Talia's) Recipe By : Talia Valencia Serving Size : Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box strawberry cake mix 1 can strawberry icing 1 can vanilla icing with multi-colored chips 1/3 cup strawberry preserves 1 wooden skewer 3/4 cup chocolate chips, divided 1 pound fresh strawberries, whole Line the bottom of two 8-inch cake pans with parchment paper. Spray the bottom and sides of lined pans and dust with cocoa. Bake the strawberry cake according to the box directions, using the prepared pans. When done, cool slightly on cooling racks then turn over to remove cake layers. When cakes have completely cooled, remove the parchment paper and place the bottom layer on a serving plate. Place strips of waxed paper under the edges of cake to keep the serving plate clean. Combine the two cans of icings and mix thoroughly. Put a generous layer of icing on the bottom layer. Spread the strawberry preserves over the iced layer, keeping about an inch from the edge of the cake. Sprinkle about 1/4 cup of the chocolate chips over the icing. Put the top layer of the cake in place. Break or cut the wooden skewer into two pieces long enough to insert into the cake, but not stick out of the top. This will keep the layers from sliding. Cover the entire cake with the rest of the icing. You may have some left. Refrigerate the cake while you clean and slice the berries, if needed. Cap and core the strawberries and cut in half, top to bottom. Save one nice whole berry for the center of the cake. Place a few of the strawberry halves around the center berry, flower-like. Put the rest of the berries around the bottom edge of the cake, cut side in, slightly pressing them into the icing. Sprinkle the remaining chocolate chips over the top of the cake and slightly press them into the icing. Refrigerate until ready to serve. Baked by Talia Valencia for her grandmother June 2010. Photos of this cake can be seen at: Chocolate Strawberry Cake (Talia's) Contributed to the FareShare Gazette by Art; 10 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chopped Salad Italiano Recipe By : From Mangia Italian Grill Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Romaine lettuce, washed and chopped 4 plum tomatoes, seeded and chopped 1/2 cup cucumber, peeled and chopped 1/2 cup ham, chopped 1/2 cup bacon, fried and crumbled 1/2 cup blue cheese crumbles 1/2 cup multi-grain rotini pasta, cooked 1 teaspoon olive oil 1 teaspoon mixed dried herbs, e.g. basil, oregano, parsley Black pepper and salt, to taste 1 cup creamy Italian dressing Basically you combine the above ingredients, but here are some further instructions: 1. Romaine: wash and spin dry the lettuce, then chop into 1/2-inch pieces. 2. Tomatoes: wash and dry the plum tomatoes; cut in half and remove the seeds and liquidy pulp. Dice into 1/2-inch pieces. 3. Cucumber: Wash, dry and peel cucumber; dice into 1/2-inch pieces. 4. Ham: Use a good Italian deli ham; dice into 1/2-inch pieces. 5. Bacon: Fry bacon ahead of time. Let cool on paper towels, then crumble. 6. Blue Cheese: Buy a block of good cheese and crumble it yourself. 7. Pasta: Cook pasta ahead of time. Drain thoroughly and let it cool. Toss with a small amount of olive oil. Add herbs and toss again. Salt and pepper to taste. 8. To plate: Place a cup of lettuce in each of 4 deep bowls. Divide the remaining ingredients among the 4 bowls, in the above order; serve at once. We order homemade potato chips with this salad. Contributed to the FareShare Gazette by Art; 15 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; 1g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fat. Back to Recipe List * Exported from MasterCook * Curried Tilapia Rice Pilaf Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil -- divided 1/2 teaspoon kosher salt 1/4 teaspoon pepper 4 tilapia fillets -- (6-ounce) 1 small onion -- chopped 1 red bell pepper -- finely chopped 1 green bell pepper -- finely chopped 2 tablespoons minced fresh ginger 1 tablespoon curry powder 14 1/2 ounces diced tomatoes -- (1 can) Cooked white rice Coat grill rack with nonstick cooking spray. Preheat grill. Combine 2 tablespoons olive oil, salt and pepper in small bowl. Drizzle over fish. Cover and chill 30 minutes. Grill fish for 5 to 7 minutes or until fish flakes with fork. Heat remaining 2 tablespoons oil in large sauté pan over Medium heat. Add onion and sauté; add pepper and cook 5 minutes or until vegetables are tender. Stir in ginger, curry powder and diced tomatoes; simmer 15 minutes. Add fish and cook 5 minutes more. Serve over hot cooked rice. Makes 4 servings. Source: "Meije Ssupermarket recipe card" S(Mc Formatting by): "Bobbie" Start to Finish Time: "1:15" T(Cooking Time): "0:15" Contributed to the FareShare Gazette by Bobbie; 17 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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