Recipes Included On This Page Favorite Apple Pie Fresh Fruit Pie (no sugar) Fresh Peach Pie Fresh Peach Pie #1 Fresh Raspberry Batter Cake With Crème Fraiche Sorbet Frittata with Zucchini and Beans Fruit and Black Bean Salsa Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Favorite Apple Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sliced peeled apples 1 cup water 1 cup sugar 2 tablespoons butter or margarine 2 tablespoons cornstarch 1 teaspoon cinnamon Combine all ingredients in a large saucepan; bring to a boil, boil for 3 minutes. Remove from heat and cool to lukewarm. Pour in a pie crust. Bake at 350 Degrees for 50 minutes. Contributed to the FareShare Gazette by Judy; 27 July, 2001. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 3g Fat (19.3% calories from fat); trace Protein; 27g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Fresh Fruit Pie (no sugar) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsweetened apple juice concentrate 3/4 cup water 1 tablespoon lemon juice 3 tablespoons cornstarch 4 cups diced fruit [apples, bananas, strawberries, etc.] 1 1/2 cups Grape Nuts cereal 3/4 cup unsweetened apple juice concentrate In a saucepan, mix apple juice concentrate, cornstarch, and water; cook over medium low heat until thickened. Remove from heat; stir in lemon juice and set aside to cool. Mix 3/4 cup apple juice concentrate with Grape Nuts, and let soak for 10 minutes. Press into a 9-inch pie plate. Bake at 350 Degrees for 12 minutes. Let cool. Gently fold cooled apple mixture over diced fruit until well blended. Pour into cooled shell and chill. Contributed to the FareShare Gazette by Judy; 27 July, 2001. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12 Calories; trace Fat (0.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit. * Exported from MasterCook * Fresh Peach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh mashed peaches 3/4 cup water 1 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon cinnamon 1 baked pie shell -- cooled 3 cups fresh sliced peaches In a saucepan, combine the mashed peaches with the water, sugar and cornstarch. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring constantly until thickened. Stir in cinnamon. Arrange the sliced peaches in the pie shell; pour the hot peach mixture over the sliced peaches. Chill in the refrigerator until set. Top with whipped cream if desired. Contributed to the FareShare Gazette by Judy; 27 July, 2001. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; trace Fat (0.1% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Fresh Peach Pie #1 Recipe By :Carolyn Gargaz Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium peaches 1 cup sugar 3 tablespoons cornstarch 1/4 teaspoon nutmeg 1 tablespoon fresh lemon juice 1 9 inch baked pastry shell whipped cream Peel peaches and remove and discard pits. Mash 2-1/2 peaches. Combine mashed peaches, sugar, cornstarch, and nutmeg in a large saucepan. Bring to a boil; reduce heat, and simmer, stirring constantly until thickened. Remove from heat, and stir in lemon juice. Cover and let cool to room temperature. Slice remaining peaches, and add to cooled peach mixture in pan, stirring gently. Spoon mixture into prepared pastry shell; cover and chill at least 3 hours. Serve with whipped cream, if desired. Yield : 1 9-inch pie. Contributed to the FareShare Gazette by Sandy; 24 July 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; trace Fat (0.5% calories from fat); 1g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
	* Exported from MasterCook * Fresh Raspberry Batter Cake With Crème Fraiche Sorbet Recipe By :Pastry Chef Ann-Marie Coniglio Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the sorbet: 4 cups crème fraiche 1 1/2 cups light corn syrup 1/2 cup fresh lemon juice 1/2 cup granulated sugar 1 pinch salt For the cake: 2 2/3 cups granulated sugar 3 3/4 cups bread flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon fresh orange zest 1/2 vanilla bean -- scraped 6 ounces unsalted butter -- cut into small pieces 2 cups whole milk 3 pints fresh raspberries 10 tablespoons water 10 tablespoons granulated sugar confectioners' sugar -- as needed For the sorbet: Combine and mix all sorbet ingredients in non-reactive bowl; transfer to ice cream maker; process according to manufacturer's instructions; transfer to airtight, non-reactive container; cover; freeze until needed. For the cake: Heat oven to 350F. Combine sugar, flour, baking powder, salt, orange zest and vanilla bean in mixing bowl; beat with paddle at medium speed for 1 minute. Add butter; beat until texture resembles cornmeal. Add milk; beat until smooth; reserve. Place a single layer of raspberries on bottom of 5 1/4" quiche dishes. Spoon 6 oz. batter over each; spread evenly. Sprinkle each with 1 tablespoon water and 1 tablespoon sugar. Place dishes on sheet pans; bake until golden brown (about 25 minutes); remove from oven. To serve, dust top of warm cakes with confectioners' sugar; place cake on plate; put quenelle (ball) of sorbet on cake; garnish with raspberries. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 7 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1073 Calories; 44g Fat (35.8% calories from fat); 11g Protein; 166g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 503mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat; 7 1/2 Other Carbohydrates. * Exported from MasterCook * Frittata with Zucchini and Beans Recipe By :Full of Beans by Currie & Spicer Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soft margarine -- (25 mL) or butter 4 small mushrooms -- quartered & sliced 1 medium onion -- halved and thinly sliced 1 medium zucchini -- halved and thinly sliced 1/4 teaspoon freshly ground black pepper -- (1 mL) 1 cup cooked kidney beans -- (250 mL) or Romano or Dutch brown beans 1/4 cup chopped red bell pepper -- (50 mL) 2 eggs 1 egg white 1 tablespoon grated Romano cheese -- (15 mL) or Parmesan cheese 1 tablespoon water -- (15 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon ground nutmeg -- (1 mL) In 10-inch (25-cm) nonstick skillet, melt margarine over medium-high heat; cook mushrooms, onion and zucchini, stirring occasionally, for 5 minutes or until onion is translucent. Season with pepper. Stir in beans and red pepper. Cook for 2 minutes or until heated through. In small bowl and using fork, beat together eggs, egg white, cheese, water, salt and nutmeg; pour over bean mixture. With spatula, lift vegetables to allow egg mixture to flow through to bottom of skillet. Reduce heat to low. Cover and cook for 10 minutes or until set. Invert onto serving plate. Makes 4 servings. Gluten-free. From Full of Beans by Violet Currie & Kay Spicer; sponsored by the Ontario Coloured Bean Growers Association; published in cooperation with the Canadian Celiac Association; 1993; ISBN 0-9695688-1-9; Mighton House, Box 399, Campbellville, Ontario, Canada L0P 1B0. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 9g Fat (44.0% calories from fat); 9g Protein; 16g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 410mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Fruit and Black Bean Salsa Recipe By :Art Guyer Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 mangos (or other firm summer fruit) 1 can black beans, drained and well rinsed 1 red/yellow bell pepper, finely diced 1 bunch scallions, chopped 1 cup cilantro leaves, chopped 2 tablespoon garlic, chopped 2 teaspoons rice vinegar (or white wine vinegar) 2 tablespoons fresh orange juice 1 lime, finely grated zest and juice 1 small jalapeno pepper, seeded and minced garlic pepper (with salt), to taste Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut hem into a small dice. Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice. If using both colors, use half of each pepper. Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend. The salsa may be made and refrigerated up to 2 days in advance. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 30 July, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 14 Calories; trace Fat (3.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.

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