Recipes Included On This Page Open-Faced Plum Tart Orange Oat Crispies Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Open-Faced Plum Tart Recipe By : Recipe courtesy Sunny Anderson, 2008 Serving Size : 7 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (9-inch) store-bought round pie crust 1/4 cup fig jam 1 pound plums cut into 1/4-inch wedges 1 egg plus 1 tablespoon water, whisked for egg wash 1/2 cup raw cane sugar Preheat oven to 425F. Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar. Bake until dough is cooked through and golden, about 45 minutes. Serve warm with ice cream. 6 to 8 servings Contributed to the FareShare Gazette by Art; 3 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Orange Oat Crispies Recipe By : Cookies & Squares from Robin Hood Serving Size : 48 Preparation Time :0:00 Categories : Volume 14-03 Mar 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Robin Hood All-Purpose Flour -- (250 mL) 1 cup Robin Hood or Old Mill Oats -- (250 mL) 1/2 teaspoon baking soda -- (2 mL) 1/4 teaspoon salt -- (1 mL) 1/2 cup shortening -- (125 mL) 1 cup lightly packed brown sugar -- (250 mL) 2 tablespoons orange juice -- (30 mL) 1 tablespoon grated orange rind -- (15 mL) 1 egg 1/2 cup chopped nuts -- (125 mL) 1/2 cup raisins -- (125 mL) 1/3 cup flaked coconut -- (75 mL) Combine flour, oats, baking soda and salt; stir well to blend. Cream the shortening, brown sugar, orange juice, rind and egg together. Add the flour mixture to the creamed mixture; mix well. Stir in the nuts, raisins and coconut. Drop the dough by teaspoonfuls 2 inches (5 cm) apart onto greased baking sheets. Bake at 350F (180C) for 10 to 12 minutes or until golden. Makes about 4 dozen cookies. From Cookies & Squares; Robin Hood Flour. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 March 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 3g Fat (77.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

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