Recipes Included On This Page Cardinal Sauce Choco Scotch Bars Cranberry Upside-Down Cake Creamy Butternut Squash Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cardinal Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen raspberries -- thawed and partially drained * Zest of 1/2 lemon and 1/2 orange 2 tablespoons sugar -- (30 mL) 1/4 cup orange liqueur -- (50 mL) [or Kirsch or Cognac] 2 tablespoons red currant jelly -- (30 mL) or jam or marmalade * She doesn't give the size of the packages but since the whole recipe is supposed to make about 2 cups/500 mL of sauce a person should be able to guess; besides, it is sauce so you can use more or less to your taste. H. Drain the raspberries. Fit the work bowl with the steel knife. With the machine running, drop the zest through the feed tube, add sugar and process until the zest is finely chopped. Add raspberries and liqueur; process until smooth. Add jelly and blend in. Makes about 2 cups (500 mL). Author's Notes: "I always keep ingredients for this sauce on hand. It is so versatile that I want to be able to make it on the spur of the moment. You can serve it with peaches for Peach Cardinal, with strawberries for Strawberry Cardinal, as Peach Melba with peaches and vanilla ice cream or over ice cream or pound cake with unflavoured yogurt." "If you wish, you can strain the sauce before serving to get rid of the seeds. I like to leave them in the sauce." From Food Processor Cuisine by Bonnie Stern; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 November 2011. www.fareshare.net Source: "Food Processor Cuisine by Bonnie Stern" - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Choco Scotch Bars Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 4 cups miniature marshmallows 5 cups Rice Krispies® 1/4 cup peanut butter 1 package chocolate chips 1 package butterscotch chips Melt butter in saucepan, add marshmallows and cook over low heat. Add peanut butter, then stir in Rice Krispies. Press in 9- x 13-inch pan. Melt together chocolate and butterscotch chips, stirring until smooth. Spread over Rice Krispies. Cut into bars. Contributed to the FareShare Gazette by Jennie; 9 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Cranberry Upside-Down Cake Recipe By : EatingWell Magazine Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, softened, divided 2 tablespoons plus 1/4 cup fresh orange juice, divided 1 12 ounce bag fresh or frozen (thawed) cranberries (about 3 cups) 3/4 cup whole-wheat pastry flour (see Note) 3/4 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, at room temperature (see Tip) 1/3 cup canola oil 1 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup low-fat milk, at room temperature Whipped cream for garnish This rustic cake is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner. (Recipe adapted from The Art of Simple Food by Alice Waters.) Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Kitchen Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. Preheat oven to 350°F. Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray. Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium- high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries. Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired. Contributed to the FareShare Gazette by Art; 20 November 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 7g Fat (27.1% calories from fat); 1g Protein; 44g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Creamy Butternut Squash Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large butternut squash - peeled, seeded and chopped 1 large onion - chopped 1 large stalk celery - chopped 2 large apples - peeled, cored and chopped 4 cloves garlic - minced salt and pepper to taste 2 teaspoons cinnamon 1 teaspoon nutmeg 1 tablespoon dried ginger sour cream, as desired Place all ingredients (except seasonings and sour cream) in a stock pot and just cover with water. Bring to a boil then reduce heat and simmer till the veggies are just tender. Cool slightly then blend with an immersion blender till smooth. Seasoned with salt and pepper to taste, add cinnamon, nutmeg and ginger. Serve with a dollop of sour cream or make the whole pot full creamy by adding sour cream to the entire recipe after blending. Yummy! Contributed to the FareShare Gazette by Jackie; 14 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.