Recipes Included On This Page Peach Custard Strudel Peach Power Bars Pesto Tuna Wrap Praline Pumpkin Torte Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peach Custard Strudel Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 425gram-cans pie peaches -- drained 1 teaspoon finely grated orange rind 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon 1/2 cup chopped pecan nuts 1/3 cup ground hazelnuts 6 sheets filo pastry 50 grams butter -- melted icing sugar mixture for dusting custard to serve 1. Combine peaches, rind, cinnamon, sugar, pecan nuts and two tablespoons of the ground hazelnuts in a large bowl, mix well. 2. Layer pastry sheets together, brushing each sheet with a little melted butter and sprinkling with remaining ground nuts. Spread peach mixture over pastry, leaving a 2cm border on long sides and 5cm on each end. Fold in ends, roll up Swiss-roll style from long side to enclose filling. Place on a greased oven tray, brush with remaining butter. 3. Cook in a moderately hot oven, 190 degrees Celsius, for about 25 minutes, or until pastry is lightly browned and crisp. 4. Dust strudel with sifted icing sugar mixture, serve with custard. CONTRIBUTED BY; L. Wright <lulu1964zulu@hotmail.com> SOURCE: Woman's Day Magazine (Aust.) June 12, 2000. Submitted to FareShare September 9, 2000, Saturday - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art * Exported from MasterCook * Peach Power Bars Recipe By :Canadian Press; Edmonton Journal; 26 July 2000 Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Base** 250 milliliters whole wheat flour -- (1 cup) 125 milliliters quick-cooking oats -- (1/2 cup) 75 milliliters granulated sugar -- (1/3 cup) 50 milliliters sliced almonds -- (1/4 cup) 75 milliliters butter or margarine -- (1/3 cup) **Topping** 750 milliliters thinly sliced peaches -- (3 cups) pitted and drained 15 milliliters lemon juice -- (1 tbsp.) 25 milliliters granulated sugar -- (2 tbsps.) 1 milliliter ground cinnamon -- (1/4 tsp.) 1 egg -- lightly beaten 125 milliliters flaked coconut -- (1/2 cup) 50 milliliters sliced almonds -- (1/4 cup) 5 milliliters almond extract -- (1 tsp.) To make the base: Combine flour, oats, sugar and almonds in a food processor and process until well combined. Add margarine and process until crumbly. Press mixture firmly into a 28- x 18-cm (11- x 7-inch) pan. Bake at 190C. (375F.) for 15 minutes. To make the topping: Combine the peaches and lemon juice in a large bowl. Pour the mixture over the base. Stir the sugar and cinnamon together; sprinkle over the peaches. In another bowl mix the egg, coconut, almonds and almond extract together. Drop by spoonfuls over the peaches. Return to the oven and bake for 30 to 35 minutes. "Whole grains, nuts and fresh peaches pack a powerful punch in this healthier bar. Thinly sliced plums can also be used." From The Canadian Press via The Edmonton Journal, 26 July 2000. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 22 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 8g Total Fat; (46% calories from fat); 4g Protein; 18g Carbohydrate; 29mg Cholesterol; 55mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Pesto Tuna Wrap Recipe By :Meals.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plain yogurt 1 teaspoon pesto sauce 6 ounces Solid Yellowfin Tuna in Olive Oil, drained 2 teaspoons Parmesan cheese, grated 2 teaspoons fresh basil leaves, julienned 1 tablespoon pine nuts, toasted 4 spinach-flavored flour tortillas Mix yogurt with pesto; add drained tuna. Toss with Parmesan cheese, basil and toasted pine nuts. Serve wrapped in 6-inch spinach-flavored flour tortillas. Suggested garnish: Arugula leaves, sliced black olives or sliced yellow tomatoes. This tangy tuna wrap is easy to assemble. Fresh basil and Parmesan cheese add spice and richness. - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (61% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Submitted by Art Guyer at The FareShare Gazette September 10, 2000 * Exported from MasterCook * Praline Pumpkin Torte Recipe By :Esther Sinn of Princeton, Illinois Serving Size : 14 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup packed brown sugar 1/3 cup butter (no substitutes) 3 tablespoons whipping cream 3/4 cup chopped pecans CAKE: 4 eggs 1 2/3 cups sugar 1 cup vegetable oil 2 cups cooked or canned pumpkin 1/4 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt TOPPING: 1 3/4 cups whipping cream 1/4 cup confectionery' sugar 1/4 teaspoon vanilla extract Additional chopped pecans In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-inch round baking pans. Sprinkle with pecans; cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Place one cake layer, praline side up, on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread two-thirds over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Click here to see a photo of this recipe: Praline Pumpkin Torte Description : "This harvest cake stays moist to the last bite. It's perfect for Thanksgiving or Christmas gatherings." Per serving: 516 Calories (kcal); 34g Total Fat; (57% calories from fat); 5g Protein; 51g Carbohydrate; 99mg Cholesterol; 345mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette <http://www.fareshare.net> Contributed to the FareShare Gazette by Art; 24 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 516 Calories (kcal); 34g Total Fat; (57% calories from fat); 5g Protein; 51g Carbohydrate; 99mg Cholesterol; 345mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates

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