Recipes Included On This Page Warm Peach Wine West Indian Pepper Sauce Whole-Wheat Orange Juice Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Warm Peach Wine Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peach juice -- not nectar 1/3 cup sugar 750 milliliters Merlot 1 whole oranges -- sliced 1/4" thick 1/8 teaspoon gfood-grade rose water -- available in health food stores Ground nutmeg -- for garnish Stir peach juice and sugar in large nonreactive saucepan over medium-low heat until sugar dissolves. Add wine and 3 orange slices. Bring to simmer. Remove from heat and let steep 15 minutes or up to 1 hour. When ready to serve, rewarm wine mixture (do not boil). Remove from heat, stir in rosewater. Taste, adding another drop or two of rosewater, if desired. The rose flavor should be verys oft and delicate. Divide the warm wine between brandy snifters or glass mugs. Top each with tiny pinch of nutmeg and one-half orange slice. Recipe created exclusively for Cooking.com by Ken Haedrich. Shared with FareShare by Keri Cathey. Contributed to the FareShare Gazette by Keri, 29 November 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" Source: "Cooking.com" - - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 117g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 4 1/2 Other Carbohydrates NOTES : Peach juice, a touch of rosewater and a dash of nutmeg turn a bottle of Merlot into a delicate-tasting hot drink with floral overtones that ladies will love. Best of all, it's festive enough to taste like the holidays, yet sufficiently suggestive of summer to put one in a lightened, warm-weather mood. Even if you mix this ahead, don't add the rosewater until shortly before serving since the fragrance and flavor will dissipate when reheated. Cooking.com Tip: Use only freshly ground nutmeg to garnish this delicately flavored drink. Place the nutmeg grinder over each glass and dispense just a pinch of this sweet spice. The grinder mechanism will never wear out making it the ideal tool for adding nutmeg to holiday drinks, baked goods and any recipe that calls for it. * Exported from MasterCook * West Indian Pepper Sauce Recipe By :Hot Licks by Jennifer Trainer Thompson Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 mango or papaya 1 medium yellow onion -- coarsely chopped 1 medium garlic clove 5 Scotch Bonnets -- or habs stemmed -- not seeded 1 piece ginger root -- (1 inch) 1/2 teaspoon turmeric 1 tablespoon dry mustard 1 pinch cumin 1 pinch coriander 1/2 tablespoon honey 1/2 cup cider vinegar 1/2 cup water 1 teaspoon salt Puree first 10 ingredients in blender. Transfer mixture to bowl. In non- reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx 6 weeks. From Hot Licks by Jennifer Trainer Thompson MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 3g Total Fat; (7% calories from fat); 6g Protein; 78g Carbohydrate; 0mg Cholesterol; 2158mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 2 1/2 Fruit; 0 Fat; 1 Other Carbohydrates * Exported from MasterCook * Whole-Wheat Orange Juice Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 cup sugar 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup orange juice 1/4 cup vegetable oil 1 1/2 teaspoons lemon rind -- grated 1 large egg -- lightly beaten Cooking Spray 1 tablespoon sugar Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 tablespoon sygar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack. Contributed to the FareShare Gazette by Keri; 25 November, 2000. <http://fareshare.net> Description: "FareShare Gazette Nov2000" Source: "Cooking Light, November 2000, Page 142" Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g Protein; 27g Carbohydrate; 16mg Cholesterol; 220mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates 0

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