Recipes Included On This Page Date and Nut Bread Death by Chocolate Bread Pudding Deep Dark Chocolate Cake Deep Dark Secret Dill Pickles in a Crock Dilled Eggs with Salmon Doug's Corn Bread Dump Cake With Pineapple and Cherries Dutch Oven Jalapeno Corn Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Date and Nut Bread Recipe By :Rob Soutter Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 teaspoon baking soda -- (approx) 1/2 teaspoon salt -- (approx) 1 cup boiling water 1 cup nuts 8 ounces pitted dates cut into fourths or thirds -- with scissors 4 ounces applesauce 1 teaspoon vanilla extract 2 cups all-purpose flour Lightly grease an 8" x 8" baking dish. In a large mixing bowl add the sugar, baking soda, salt and boiling water. Stir to dissolve. Add nuts (I use big pieces of either pecans, walnuts or almonds), pitted dates cut into fourths or thirds with scissors, applesauce and vanilla extract. Mix and add 2 cups all-purpose flour. Mix and transfer to baking dish. Bake approx 60 minutes at 325 degrees F. I have been experimenting with it and today made the best batch to date by leaving out the egg. Contributed to the FareShare Gazette by Rob <bobsou1@home.com>; 3 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Death by Chocolate Bread Pudding Recipe By :Edmonton Journal 1995 Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chocolate milk 3 eggs 1 cup sugar 1 1/2 teaspoons vanilla extract 3/4 cup semisweet chocolate chips -- (miniature) 3/4 cup pecans -- chopped 6 cups bread cubes -- 3/4-inch whipped cream or ice cream -- optional Preheat oven to 350F. Scald milk over medium heat or in a microwave. In a large bowl, whisk eggs, sugar, vanilla and salt until blended. Whisk in hot chocolate milk. Stir in chocolate chips, pecans and bread until well mixed. Turn batter into a buttered 11 x 9-inch (1 1/2 L) baking dish. Bake uncovered for 35 to 40 minutes or until set. Serve warm or cold. Pass cream on the side. Note : If you can't find mini-chips, chopped or coarsely grated semi-sweet chocolate will work just as well. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 12 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 18g Total Fat; (35% calories from fat); 9g Protein; 63g Carbohydrate; 82mg Cholesterol; 273mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates * Exported from MasterCook * Deep Dark Chocolate Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 2 cups sugar 3/4 cup cocoa 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup oil 2 teaspoons vanilla 1 cup boiling water Flour Frosting: 1/4 cup flour 1 cup milk 1/2 cup butter 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla Combine dry ingredients. Add rest of ingredients except boiling water and vanilla. Beat 2 minutes. Remove from mixer and add boiling water and oil. Pour into greased 9x13 inch pan (can also use 2 9" round, or 3 8" round pans). Batter will be very thin. Bake 30-35 minutes for layers, 35-40 for 13x9, or until cake tests done. Frost as desired, but we always use "flour" frosting Flour frosting: Blend carefully together, so there are no lumps. Stir and heat until thickened and boils. Set aside to cool. Be sure it cools well. Mix 1/2 c. butter and 1/2 c. shortening with 1 c. granulated sugar. Beat well and add flour mixture. Add 1 t. vanilla and beat VERY well. It takes considerable beating. Even in my Kitchen Aid I have to beat it about 5 minutes. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 20 February, 2001. <http://www.fareshare.net> MC Formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 817 Calories (kcal); 42g Total Fat; (45% calories from fat); 8g Protein; 107g Carbohydrate; 86mg Cholesterol; 759mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 5 Other Carbohydrates * Exported from MasterCook * Deep Dark Secret Recipe By :Mary Morris Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1/4 teaspoon salt 1 cup sugar 4 eggs -- separated 4 bananas -- sliced 1 teaspoon baking powder 1 lb dates -- chopped 1 cup nuts -- chopped 2 teaspoons vanilla 2 oranges -- sliced thin 20 oz crushed pineapple -- (1 lb can) 1 cup whipping cream Beat egg whites and set aside. Sift flour, baking powder, and salt. Beat egg yolks. Stir in dates, sugar and nuts. Add vanilla, and stir in flour mixture. Turn into greased jelly roll pan and bake 25-30 minutes at 350F. Cool. Break half of cake into small bite size pieces and arrange on platter. (It will be sticky. Top with bananas and oranges. Break rest of cake and pile on top; shape into a mound. Top with drained pineapple. Spread entire cake with whipped cream. Decorate with cherries and nuts, if desired. Chill. This is a little messy to work with, but well worth the effort. Per serving: 1850 Calories (kcal); 89g Total Fat; (42% calories from fat); 11g Protein; 258g Carbohydrate; 326mg Cholesterol; 1113mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 13 1/2 Other Carbohydrates Contributed to the FareShare Gazette by Mary <marynsd@home.com>; 28 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Dill Pickles in a Crock Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 pounds cucumbers -- medium or large 3/4 cup mixed pickling spices fresh dill 1 1/4 pounds pickling salt 2 gallons water Wash and drain the vegetables. Place half the pickling spices and a good layer of dill in a 5 gallon crock or stone jar. (Personally I think you are asking for trouble if you do this - at least use a glass container. H.) Fill the crock with cucumbers to within 4 inches of top. Dissolve the salt in the water and pour over. Add the remaining pickling spices and put a layer of dill on top. Cover with a large plate or wooden lid that just fits within the top of the crock and weight it down to bring the brine to the cover but not over it. Be sure all cukes are submerged. Keep at room temperature for 2 to 4 weeks, removing any scum that forms each day. The pickles are ready to use when they are well flavored with dill and are clear when cut, with no white spots. Pack the cured pickles in hot, sterilized jars. Strain the pickling brine, bring it to a rolling boil and pour it over the pickles to fill the jars. Seal and store in a cool, dark place. Sour Dills: Add 1/4 cup vinegar to each quart jar. Garlic Dills: Add 1/2 pound peeled garlic cloves to the curing crock. For a variety of flavors: Try adding 3 tablespoons whole peppercorns or cloves, a handful of bay leaves or fresh tarragon, sweet basil, 1/2 pound fresh sliced horseradish or 1/4 pound fresh sliced ginger to the curing crock. I know this is a traditional way of brining vegetables but the whole idea of leaving something sitting in what is essentially an open pot and trusting that no nasties get at it either from the air or from the crock doesn't appeal to me. :) H. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 12 February, 2001. <http://www.fareshare.net> Woodward's Food Floors - Bea Wright Recipes Recipe sheet No. 27 volume VI MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 916 Calories (kcal); 9g Total Fat; (7% calories from fat); 48g Protein; 194g Carbohydrate; 0mg Cholesterol; 368mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 42 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Dilled Eggs with Salmon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 2 Tablespoons cold water 6 drops hot sauce 4 ounces natural cream cheese 2 ounces smoked salmon 1 teaspoon fresh dill Beat eggs with water and hot sauce. Cut cream cheese into pieces. Dice salmon (1/2 by 1/2 inch). Snip dill. Melt butter and scramble eggs. When eggs are no longer liquid, add cream cheese and salmon. Add dill at end of cooking. Smoked Albacore is even better than salmon. Serve garnished with sprig of dill on quartered toast triangles. Source : "1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)" S(MC Format Art) Contributed to the FareShare Gazette by Art; 27 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 9g Total Fat; (59% calories from fat); 14g Protein; 1g Carbohydrate; 377mg Cholesterol; 226mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
	* Exported from MasterCook * Doug's Corn Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream corn 1 cup yellow cornmeal 1/2 cup flour 2 eggs 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup milk 1/2 cup melted lard -- or bacon fat, or margarine 2 jalapeno -- seeded and chopped 1/2 cup sharp cheddar cheese -- grated 2 tablespoons butter -- or margarine Heat the oven to 400F. Combine the whole mess, but only half the cheese. Beat this to death....got frustrations? Take it out on this mix! Put the marg or butter in a 1 1/2 qt casserole(I use a Corningware one)or a cast iron frying pan, and melt it in the oven. When this is hot, but not burning, add the mix, beaten to death, and return it to the oven. Bake for about half an hour, and then put remaining cheese on top, and return to oven for another ten minutes...great corn bread! Contributed to the FareShare Gazette by Doug <dougandmarie@home.com>; 17 February, 2001. <http://www.fareshare.net> MC Formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 7g Total Fat; (37% calories from fat); 6g Protein; 21g Carbohydrate; 64mg Cholesterol; 440mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Dump Cake With Pineapple and Cherries Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces crushed pineapple in juice 1 can cherry pie filling 1 box yellow cake mix 4 ounces butter Preheat the oven to 350 degrees. Grease a 9" x 13" baking pan. Spread pineapple on bottom. Spread pie filling evenly over pineapple. Sprinkle the dry cake mix evenly over the pie filling. Cut the butter into small pieces and place evenly over the cake mix (or melt it and drizzle it). Do not mix! Bake for about 45 - 55 minutes, until the top is browned. Cut into squares to serve. Contributed to the FareShare Gazette by Art; 21 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 8g Total Fat; (34% calories from fat); 1g Protein; 32g Carbohydrate; 13mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates * Exported from MasterCook * Dutch Oven Jalapeno Corn Bread Recipe By :THE LAST APPRENTICE: BAKING Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour, all purpose 2 Cups Yellow Corn Meal 8 Tablespoons Sugar 2 Tablespoons Baking Powder 1 Teaspoon Salt 4 Eggs 2 Cups Buttermilk 1/2 Cup Vegetable Oil 1 small can Canned Cream Corn 1/2 Cup Yellow Onion - fine diced 1/2 Cup Red Pepper - fine diced 2 Jalapeno Pepper- stems and seeds removed - minced (or to taste) Combine Creamed Corn, onion, pepper and Jalapeno in a small sauce pan and cook for 10 minutes. Combine remaining ingredients and mix completely. Stir in creamed corn mixture. Pour into a pre-heated, greased Dutch Oven (14" size) and bake for 30 minutes. I use 7 coals on the bottom and 14 coals on top. This is easy to make and a good recipe for beginners. Of course, like all Dutch Oven recipes you can make this in your own 350F oven using a 13-by-9-inch baking pan. W. Patrick Brown. Copyright © 1998 by chefpatrick.com. NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 February, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 7g Total Fat; (63% calories from fat); 2g Protein; 7g Carbohydrate; 43mg Cholesterol; 322mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

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