Recipes Included On This Page 1917 War Cake 411 West Black Satin Fudge Cake After-Dinner Mint Brownies Anj's Awesome Cheddar Cheese Hash Browns Anj's Cinnamon Rolls Anj's Thai Fried Noodles Avocado Sherbet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * 1917 War Cake Recipe By :Unknown source Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn syrup -- (250 mL) 1 cup cold water -- (250 mL) 1 teaspoon salt -- (5 mL) 1/2 teaspoon cloves -- (2 mL) 1 teaspoon cinnamon -- (5 mL) 1/2 teaspoon nutmeg -- (2 mL) 1 tablespoon shortening -- (5 mL) 1 teaspoon baking soda -- (5 mL) 2 cups flour -- (500 mL) 1/2 teaspoon baking powder -- (2 mL) Put first six ingredients in saucepan; cook 3 minutes after reaching boiling point. Add shortening. When cool, add soda dissolved in a little hot water; add flour and baking powder. Stir; pour into greased tube pan. Bake for one hour at 325F. NOTES : Very popular in 1917 when sugar and butter were scarce and eggs too costly for luxuries such as cake. Unknown source. Untried. Contributed to the FareShare Gazette by Hallie; 29 April, 2001. Year 4 Volume 04 Number 29 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 411 West Black Satin Fudge Cake Recipe By :Family Cookbook List Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup raspberry preserves 12 ounces semisweet chocolate 1/2 pound butter 1 1/3 cups sugar 4 eggs 1 tablespoon flour 1 teaspoon flour powdered sugar Raspberry Sauce: 1 pint fresh raspberries 1 tablespoon sugar 1 teaspoon frozen orange juice concentrate Grease a 9-inch springform pan and line bottom with a parchment paper circle. Wrap outside of pan with aluminum foil to seal out water. Preheat oven to 325 degrees. Strain seeds from preserves by pressing through a wire-mesh sieve. Place preserves, chocolate and butter in a double boiler over simmering boiled water. Heat over medium heat, stirring until melted. Remove from heat. In a large bowl, mix sugar, eggs and flour. Add chocolate mixture. Mix gently. Pour into springform pan. Place springform pan in a larger baking pan. Add about 1 inch of water to outside pan, forming a water bath. Bake at 325 degrees until top is dry and a toothpick or clean knife comes out clean, about 45 minutes. If water evaporates, replenish. Let cool, unmold and turn upside down. Remove parchment paper. Place on serving plate and dust with powdered sugar. Serve individual slices with Raspberry Sauce. Raspberry Sauce Puree all ingredients in food processor. Strain seeds from sauce by pressing through a wire-mesh sieve. Notes: this recipe requires some extra mandatory steps. Make sure your springpan is water tight, if it is not, you will have a soupy mess. I bake mine around 300 until done and that might be about an hour. Test the cake for doneness. This is an incredibly rich cake. Its wonderful if you love chocolate. You have got to take that extra step, to make sure the pan is watertight. You could use a cake pan, but you will have a difficult time moving the delicate cake out of the pan. Contributed to the FareShare Gazette by Jenn <blacklab@www.xprs.net>; 19 April, 2001. Year 4 Volume 04 Number 19 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 596 Calories (kcal); 38g Total Fat; (54% calories from fat); 5g Protein; 67g Carbohydrate; 156mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 4 Other Carbohydrates * Exported from MasterCook * After-Dinner Mint Brownies Recipe By :Unknown- family Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 squares unsweetened chocolate 2 3/4 cups sugar 1 cup dark corn syrup 1 teaspoon vanilla butter softened 2 cups all-purpose flour 1/4 teaspoon salt 6 eggs 1 1/2 cups walnuts -- coarsely chopped 2 cups confectioner's sugar 2 tablespoons milk 1/4 teaspoon peppermint extract green food coloring Chocolate Glaze 1. Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. 2. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack. 3. When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectionners' sugar, milk, peppermint extract, and 6 tablespoons butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. 4. Prepare Chocolate Glaze; spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each strip crosswise into 15 bars. Makes 45. About 245 calories each. CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly. Contributed to the FareShare Gazette by Candy <dcvalencia@earthlink.net>; 12 April, 2001. Year 4 Volume 04 Number 12 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anj's Awesome Cheddar Cheese Hash Browns Recipe By :AndreaThompson Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces Ore - Ida Hash Browns -- Shredded 16 ounces half and half 1 stick butter 3/4 teaspoon salt 2 tablespoons dried onion flakes 2 cups shredded cheddar cheese 2 tablespoons parmesan cheese (dried) Scald half and half in large pot. Add butter and salt. Remove from heat. Stir in potatoes, onion flakes and cheese. Spoon mixture into rectangle casserole dish. Sprinkle with parmesan cheese. Bake in 350 degree oven for 40-45 minutes or until nicely browned on top. Contributed to the FareShare Gazette by Candy <dcvalencia@earthlink.net>; 12 April, 2001. Year 4 Volume 04 Number 12 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 37g Total Fat; (84% calories from fat); 12g Protein; 4g Carbohydrate; 109mg Cholesterol; 687mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Anj's Cinnamon Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. Rich's Bread Dough Rolls 1 pkg. COOK AND SERVE Butterscotch pudding - 1 stick butter 1 cup brown sugar 1/2 cup pecans Melt butter in a sauce pan and add brown sugar. Stir well, and set aside. Chop pecans and cover the bottom of a ungreased bundt pan. Place frozen rolls on top of pecans. Sprinkle pudding on top of rolls. Drizzle brown sugar mixture over rolls. Cover with saran wrap, and let rise overnight in your oven (not heated!!!) The next morning remove saran wrap, and place oven rack in lowest position. Preheat oven to 350 degrees. Cook for 25-30 minutes. Allow to cool and set at least 10 minutes, then transfer to a plate. Source : "Andrea Thompson" Contributed to the FareShare Gazette by Candy <dcvalencia@earthlink.net>; 12 April, 2001. Year 4 Volume 04 Number 12 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Anj's Thai Fried Noodles Recipe By :Andrea Thompson Serving Size : 4 Preparation Time :0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried flat rice noodles 1/8" wide 3/4 cup fish sauce (nam pla) 4 tsp rice wine vinegar or distilled white 2 tbsp sugar 4 tsp paprika 1/2 cup veggie oil 8 oz chicken boneless or pork -- skinned, small pieces 2 tbsp minced garlic 2 tsp ground hot red chili pepper 4 eggs lightly beaten 8 oz shrimp -- shelled, deveined--yeah right 10 oz bean sprouts 3 green onions sliced thinly 1/2 cup unsalted dry-roasted peanuts 1/4 cup chopped cilantro lime or lemon for garnish and for diners to serve In a bowl, cover the noodles in lukewarm water and let stand to soften,about 30 minutes. Drain and cut into six inch lengths if desired. Set aside. In a small bowl, combine fish sauce, vinegar, sugar, and paprika. Set aside. Heat a wok or saute pan over high heat. Add oil and swirl to coat pan. Add the pork or chicken, garlic, chili and stir fry for 1 minute. Stir in the noodles and reserved fish sauce mixture and stir fry 30 seconds. Push the noodles to one side and add more oil, if necessary; add the eggs: cook just until slightly set, then break them up. Add shrimp, cook until pink. Add most of bean sprouts, green onions, and 1/4 cup of nuts. Stir-fry until sprouts are crisp-tender, 1-2 minutes. Remove from heat to platter. Serving Ideas : Top with fresh cilantro and peanuts. NOTES : This recipe is from my neighbor who turned me onto Thai food. She usually fixes chicken curry with this but I just fix the noodles and it is just the right amount for our family of four. Even my youngest devours this. Contributed to the FareShare Gazette by Candy dcvalencia@earthlink.net>; 12 April, 2001. Year 4 Volume 04 Number 12 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 1g Total Fat; (10% calories from fat); 14g Protein; 14g Carbohydrate; 86mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Avocado Sherbet Recipe By :The Hawaii District Women's Missionary Society Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mashed avocado -- (250 mL) 1 cup skim milk -- (250 mL) 1 1/4 cups sugar -- (300 mL) 1/2 cup lemon juice -- (125 mL) 1/2 cup orange juice -- (125 mL) 1/2 cup pineapple juice -- (125 mL) Mix all ingredients together and freeze. Whip in the mixer once during the freezing process when partially frozen. Return to the freezer tray. Contributed to The Hawaii District Women's Missionary Society Cookbook by F. Rohrs of Moanalua, Oahu. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 April, 2001. Year 4 Volume 04 Number 29 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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