Recipes Included On This Page Breadcrumb Gingerbread Butter Crumb Gingerbread Buttermilk & Herb Cole Slaw Butternut Squash Gratin with Onion and Sage Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Breadcrumb Gingerbread Recipe By : Mme Jehane Benoit Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/2 cup sugar 1 egg 1/2 cup milk 1/2 cup molasses Grated peel of 1 lemon 3/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons ginger 1/2 teaspoon cinnamon 1 cup fine breadcrumbs Preheat oven to 375F. Grease and flour an 8-inch tube pan. Beat the butter, sugar and egg together until creamy. Mix the milk with the molasses and the lemon peel. Sift together the flour, salt, soda, ginger and cinnamon. Add them to the creamed mixture, alternately with the milk/molasses mixture. Stir in the breadcrumbs until well mixed then pour into a greased and lightly floured 8-inch tube pan. Bake at 375F for 30 to 35 minutes. Unmould onto a cake rack; cool and sprinkle with icing (powdered) sugar. Mme Benoit's notes "Our mothers had so many interesting ways of using fine breadcrumbs, made from their leftover bread, that I wonder where the recipes have gone over the years. This gingerbread is very good served with applesauce." From an old magazine (probably the late 1960's). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Butter Crumb Gingerbread Recipe By : Mme Jehane Benoit Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cake flour OR 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1 cup sugar 1 teaspoon cinnamon 2 teaspoons ginger 1/4 teaspoon salt 1/2 cup shortening or soft chicken fat 2 tablespoons molasses 1 egg 1 cup buttermilk *Topping* 2 tablespoons very soft butter 1 tablespoon flour 4 tablespoons sugar 1/2 teaspoon cinnamon or ginger Preheat the oven to 350F (180C). Grease an 8 x 8 x 2-inch pan. Sift together, three times, the flour, soda, sugar, cinnamon, ginger and salt. Cut in the shortening or chicken fat until a fine crumb mixture is obtained. Beat the molasses and egg together well and add to the crumb mixture. Add the buttermilk; mix well and pour into the prepared pan. For the topping, spread the very soft butter lightly over the top. Mix together the flour, sugar and cinnamon or ginger; sprinkle on top of the buttered batter. Bake at 350F for 45 minutes. Mme Benoit wrote, "This is a delicious, crunchy, butter-topped gingerbread with a golden colour and very good keeping quality. I found this recipe in a 1935 English magazine and to this day I have baked it with the same excellent results." From an old magazine (probably the late 1960's). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Buttermilk & Herb Cole Slaw Recipe By : Allison Ehri Kreitler Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Savoy cabbage -- (about 1-1/4 lb.), bruised outer leaves removed, cored, and cut into eight wedges 1 large carrot -- peeled and cut into 3" lengths 1 small celery root -- peeled and quartered 1 small sweet onion -- very thinly sliced Kosher salt 1 small clove garlic 1/3 cup buttermilk 1/4 cup extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice -- more to taste 2 tablespoons chives, thinly sliced 2 tablespoons fresh flat-leaf parsley, chopped 1/4 teaspoon celery seeds Freshly ground black pepper Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it into very thin (julienne) strips by hand; you should have about 2-1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 Tbs. kosher salt and toss. Pack the slaw into a colander. Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate. Drain the slaw in the sink or over a bowl for 2 hours. Coarsely chop the garlic. Sprinkle the garlic with a large pinch of kosher salt and mash it into a paste on a cutting board with the side of a chef's knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 tsp. pepper. Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with kosher salt, pepper, and lemon juice if needed. Serves six. Yields 5 to 6 cups This version of coleslaw is versatile-it can be served as a salad, a side, or a condiment. It's especially good with grilled meats. Source: "Fine Cooking 80, pp. 48, September 1, 2006" S(Formatted by Chupa Babi): "Oct 2011" Yield: "5 1/2 cups" Contributed to the FareShare Gazette by Chupa Babi; November 19, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 9g Fat (75.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non- Fat Milk; 2 Fat. Back to Recipe List * Exported from MasterCook * Butternut Squash Gratin with Onion and Sage Recipe By : Fine Cooking - Issue No. 17 Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter; more for the gratin dish 1 tablespoon olive oil 2 large onions, chopped into 1-inch squares (about 4 cups) 3 tablespoons chopped fresh sage or 1 tablespoon dried 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups) 2 cloves garlic, minced Salt and freshly ground black pepper to taste 1/2 cup plus 2 tablespoons heavy cream, heated until warm 1 cup fresh bread crumbs 1 1/2 tablespoons melted butter To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting. Or not! Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash. Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine. Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes. Active Time: 20 Minutes Total Time: 1 Hour 25 Minutes Serves four to six as a side dish. Contributed to the FareShare Gazette by Art; November 19, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 6g Fat (73.6% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat.

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