Recipes Included On This Page Raisin Pumpkin Cake Raspberry Almond Bars (Nigella) Red Cabbage with Spices Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* 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. Back to Recipe List * 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. Back to Recipe List * 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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