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FareShare Gazette Recipes -- April 2011 - R's

 

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Raisin Pumpkin Cake

Raspberry Almond Bars (Nigella)

Red Cabbage with Spices

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* Exported from MasterCook *

Raisin Pumpkin Cake

Recipe By : Kellogg's
Serving Size : 16 Preparation Time :0:00
Categories : Volume 14-04 Apr 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 cups sugar
4 eggs
1 can pumpkin -- (1 pound, 2 cups)
3/4 cup vegetable oil
2 cups Kellogg's® All-Bran® Original cereal
1 cup raisins
To serve: -- Powdered sugar (optional)

Stir together flour, sugar, baking powder, soda, salt and
spice. Set aside.

In large mixing bowl, beat eggs until foamy. Add pumpkin, oil
and KELLOGG'S ALL-BRAN cereal. Mix well. Stir in raisins. Add
flour mixture, stirring only until combined. Spread evenly in
10 x 4-inch tube pan coated with cooking spray.

Bake at 350F about 1 hour and 5 minutes or until wooden pick
inserted near center comes out clean. Cool completely before
removing from pan. Dust with powdered sugar, if desired.

Servings: 16
Prep Time: 20 minutes
Total Time: 2 hours 25 minutes

Old-fashioned, spicy pumpkin cake deserves a place in your
recipe box. This version sports a sprinkling of powdered
sugar on top.

Source: "Kellog Company"
S(Formatted by Chupa Babi): "Nov 2010"
Yield: "1 cake"

Contributed to the FareShare Gazette by Jennie; April 24, 2011
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 293 Calories; 12g Fat (35.2% calories from 
fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 226mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other 
Carbohydrates.


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* Exported from MasterCook *

Raspberry Almond Bars (Nigella)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 14-04 Apr 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the base:
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1 pinch salt
1 cup soft unsalted butter -- 2 sticks, more for greasing

For the filling:
10 tablespoons soft unsalted butter -- 1 1/2 sticks, more for greasing
4 eggs
3/4 cup superfine sugar
1 1/2 cups almond meal -- or almond flour
1 cup seedless raspberry jam
1 1/2 cups fresh raspberries -- about 8 ounces
1/2 cup sliced almonds

Preheat your oven to 350F. Line the 13x9 metal cake pan with aluminum foil and 
grease it, or grease your metal pan.

Mix the flour, confectioner's sugar, salt and 2 sticks butter in a food 
processor until you have a cohesive dough. Press into the bottom of your pan. 
Be patient - I promise you have enough to fill the bottom - just work the dough 
with the back of a spoon or your hands (preferably your knuckles), to get an 
evenish surface.

Bake the base for 20 minutes, then let cool in the pan for about 5 minutes.

While the base is in the oven, melt the 1 1/4 sticks butter for the filling in 
a small saucepan, then take off the heat to cool a little, say the 5 minutes 
while the base is cooling.

Put the eggs, superfine sugar, and almond meal into a food processor and then 
blitz to a paste. With the motor running, pour the slightly cooled melted butter 
down the funnel and stop when all is combined, though you may want to scrape 
down the contents then pulse to finish.

Whisk the jam in a bowl to make it a little more spreadable, and duly spread 
it over the base, then tumble the raspberries over the jam. Scrape the almond 
filling out of the processor, and spread over the raspberry layer.

Sprinkle with the sliced almonds, and bake for about 45 minutes, testing after 
35; it is ready when it's risen with gentle puffiness and has become tinted 
gold from the heat.

Cool, or not if you can't wait (but be wary of the hot jam layer), before 
slicing.

Crust and filling can be made a day ahead of baking. Press the crust into pan, 
wrap with plastic wrap, and refrigerate. Put filling in a bowl and cover with 
plastic wrap, then refrigerate. Remove from the refrigerator 1-2 hours before 
use to allow to come to room temperature and beat briefly before spreading 
over the base.

Leftovers can be kept in the refrigerator, covered with plastic wrap, for 1-2 
days. If possible, bring to room temperature before serving.

Makes 16 bars

AuthorNote: Strictly speaking, this doesn't really fit into the "cut and come 
again" category as the fresh fruit, those raspberries seeping tartly into the 
soft Frangipane that blankets them, makes this something you can't have 
hanging around for long. But here's the thing: it goes fast. And it's true to 
say that anyone who cuts themselves a piece most certainly does come to cut 
again, the second slice following swiftly on the first.

Only the rare few consider pastry-baking a casually undertaken activity; and 
yet this pie in a pan is the work of moments. An aluminum foil pan helps (and 
helps the dough cook to a crisp buttery finish fast, too) but the real life
saver is this press-in, no-roll dough - my everyday answer to the pastry 
problem, real or imagined.

Source: Nigella Kitchen: Recipes from the Heart of the Home 
S(Formatted by Chupa Babi): "Jan 2011"
Yield: "16 bars"

Contributed to the FareShare Gazette by Chupa Babi; April 30, 2011
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 161 Calories; 6g Fat (33.4% calories from 
fat); 9g Protein; 19g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 27mg 
Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other 
Carbohydrates.


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* Exported from MasterCook *

Red Cabbage with Spices

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 14-04 Apr 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram red cabbage, shredded
2 onions, chopped
2 tablespoons butter
2 tablespoons sugar
Salt and pepper
50 milliliters Cassis
150 milliliters red Port
1 1/2 cups vegetable stock
3 tablespoons red wine vinegar
50 grams red currant jelly (preferably homemade)
1 cinnamon stick
1 star anise
1 bay leaf
4 juniper berries

Fry the onions in the butter until they begin to soften. Add the sugar and
stir for a few minutes. Add the cabbage, salt and cook for 5 minutes. Add
Cassis and Port and simmer until the liquid has almost completely
evaporated (about 20 minutes). Add the vegetable stock, vinegar and jelly,
cook at low temperature for about 30 minutes. Season to taste with salt
and pepper. After 20 minutes add spices (cinnamon stick, star anise, bay
leaf and juniper berries). Cabbage should still be crunchy, deep purple and
sweet-sour.

Goes very well with roasted duck or ­ even better ­ goose.

Contributed to the FareShare Gazette by Natalia; 6 April 2011.
www.fareshare.net

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 94 Calories; 4g Fat (36.9% calories from 
fat); 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 335mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

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