Recipes Included On This Page Cherry Berry Tart Cherry Spice Cake 5 Cherry Tomato and Herb Stir-Fry Cherry Tomatoes in Garlic Chocolate Chocolate Rum Cake by Doris Chocolate-Almond Zucchini Bread Continental Rice Cake Corn Cob Salad Crab Apple Butter Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cherry Berry Tart Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Pillsbury All Ready Pie Crusts -- (15 oz pkg.) or your homemade crust Filling: 21 ounces cherry fruit pie filling -- (1 can) 1 pint hulled halved ripe strawberries -- (or 1 cup) [hold out a few for garnish] 1 pint blueberries 1 teaspoon ground cinnamon and/or cloves -- (optional) Whipped cream -- if desired Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one- crust pie using 9-inch tart pan with removable bottom (or 9-inch pie pan). Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450 F for 9 to 11 minutes or until light golden brown. Cool completely. In a large bowl, gently combine all filling ingredients except whipped cream. Spoon into cooled, baked crust. Refrigerate at least 1 hour. Remove sides of pan. Garnish with whipped cream. Contributed to the FareShare Gazette by Robin; 1 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 1g Fat (5.6% calories from fat); 2g Protein; 43g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fruit; 0 Fat. * Exported from MasterCook * Cherry Spice Cake 5 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces water packed cherries sour 1/2 cup sweet milk -- (recipe below) 1/2 cup packed dates 1/4 cup light oil 2 large eggs -- separated 3/4 cup unsweetened applesauce 1 3/4 cups whole wheat flour 2 tablespoons lowfat soy flour 2 tablespoons nonfat dry milk powder 1 tablespoon cinnamon 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/4 teaspoon salt Prepare an 8 inch square cake pan. Oil & flour. Preheat oven to 350 F. Drain water packed cherries. After cherries have drained well, measure 1 cup of them and set aside. In blender puree together 1/2 cup sweet milk with 1/2 cup packed dates. Blend oil, egg yolks and applesauce. Set aside next to cherries. In a small bowl beat 2 egg whites until stiff and set aside. In a large bowl combine flours, dry milk, baking powder, baking soda, salt and spices. Stir well. Gradually mix blended liquid ingredients into dry ingredients until well moistened. Gently stir in cherries. Then fold in the egg whites just until combined. Pour batter into the prepared cake pan and bake at 350 F for 50 minutes. Cool cake to room temperature. Refrigerate covered. <could be used served as cupcakes> Yield Variation: Substitute 1 cup fresh sliced strawberries for cherries. Shared by Dick Miale and son! Contributed to the FareShare Gazette by Sandy; 9 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 1g Fat (11.9% calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cherry Tomato and Herb Stir-Fry Recipe By :"More Recipes From a Kitchen Garden" Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 tablespoon olive oil 1 large clove garlic -- minced 1 shallot or 2 green onions -- minced 1 pint cherry tomatoes -- stemmed -- patted dry (about 3 -- dozen) 1/3 cup chopped fresh basil 1 tablespoon chopped fresh oregano salt and freshly ground pepper to taste 1. In a large skillet, heat butter and oil. Add garlic and shallot or green onions and saute 2-3 minutes, until fragrant. Add tomatoes and herbs, shaking pan continuously 2-3 minutes, until heated through. Do not overcook. Season with salt and pepper to taste; serve immediately. This recipe is from "More Recipes From a Kitchen Garden" by Renee Shepherd & Fran Raboff (Ten Speed Press, $11.95) Source : April 14, 1999, The Orange County Register, #1 newspaper in Orange County, California http://www.ocregister.com/living/food/garrec3.shtml Source : "The Orange County Register" S(Busted by): "Pam Erickson <berick@jps.net>" NOTES : Bobbie's Note: This was a great flavorful side dish. I did this once with cherry tomatoes that had very tough skins. The second time I used grape tomatoes and that worked very well. Contributed to the FareShare Gazette by Bobbie; 19 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 6g Fat (75.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 36mg Sodium. Exchanges: 1 Vegetable; 1 Fat. * Exported from MasterCook * Cherry Tomatoes in Garlic Recipe By :The Granville Island Market Cookbook Serving Size : 3 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cherry tomatoes -- (1 basket) 1 garlic clove -- peeled & crushed [or more to taste] 1/2 teaspoon salt -- (2 mL) Preparation time excluding 2 hours marinating time: 10 minutes. Rinse tomatoes and shake off excess water. Place in a plastic bag with the garlic and the salt. Let stand at room temperature for 2 hours or overnight in the refrigerator. Turn occasionally to blend flavours. Rinse tomatoes briefly before serving. Serves 3 - 4. Hallie's comment: The recipe calls for an arbitrary "basket" of cherry tomatoes however it is obviously very adjustable to taste and the quantity you have available. I think a little bruised fresh basil would be an interesting addition to the marinade and maybe some hot pepper powder. From The Granville Island Market Cookbook by Glick & McLeod; 1985; Talonbooks, 201 1019 East Cordova, Vancouver, B.C., Canada V6A 1M8; ISBN 0-88922-225-8. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; trace Fat (10.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 1 Vegetable. * Exported from MasterCook * Chocolate Chocolate Rum Cake by Doris Recipe By :Doris Guyer Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- <CAKE> 1 package dark chocolate cake mix 1 package instant chocolate pudding 1/2 package white chocolate chips 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup dark rum <GLAZE> 1/4 pound butter 1/4 cup water 1 cup granulated sugar 1/2 cup dark rum CAKE : Preheat oven to 325 F. Grease and flour 10-inch tube or square cake pan. Mix all ingredients for cake together, pour batter into pan. Bake 1 hour. Cool and invert on plate. Prick top and drizzle glaze evenly over top. GLAZE : Melt butter in saucepan, stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. Pour over cake, cool. Cake may be decorated with border of sugar frosting or whipped cream. NOTES : Created by Doris Guyer on August 26, 2001 Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 28 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 14g Fat (68.3% calories from fat); 1g Protein; 13g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 74mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
	* Exported from MasterCook * Chocolate-Almond Zucchini Bread Recipe By :Unknown Source Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 cups sugar -- (500mL) 1 cup vegetable oil -- (250mL) 2 ounces unsweetened chocolate -- (60g/2 squares) 1 teaspoon vanilla extract -- (5mL) 2 cups finely grated zucchini -- (500mL) 3 cups flour -- (750mL) 1 teaspoon salt -- (5mL) 1 teaspoon cinnamon -- (5mL) 1/4 teaspoon baking powder -- (1mL) 1 teaspoon baking soda -- (5mL) 1 cup coarsely chopped almonds -- (250mL) Preheat oven to 350F. In small bowl, beat eggs until lemon colored; beat in sugar and oil. Melt chocolate over hot water. In large bowl, add egg mixture, vanilla and zucchini to chocolate. Sift together flour, salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture. Mix in nuts. Pour batter into 2 well-greased 9x5x3-inch loaf pans. Bake 1 hour and 20 minutes or until done. Turn out onto rack. Cool thoroughly before serving. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2676 Calories; 133g Fat (43.8% calories from fat); 31g Protein; 353g Carbohydrate; 10g Dietary Fiber; 281mg Cholesterol; 1849mg Sodium. Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 25 1/2 Fat; 13 1/2 Other Carbohydrates. * Exported from MasterCook * Continental Rice Cake Recipe By :The Rice Cookbook; Australian Women's Weekly;1999 Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs -- separated 1/3 cup caster sugar -- (75 g) [very fine granulated sugar] 1 teaspoon grated orange rind -- (5 mL) 1/2 cup rice flour -- (75 g) 1/3 cup ground almonds -- (40 g) 1/4 cup orange juice -- (60 mL) 2 tablespoons Cointreau -- (30 mL) **Filling** 1 1/4 cups thickened cream -- (300 mL) [more than 35% butterfat/whipping cream] 1/2 teaspoon grated orange rind -- (2 mL) 2 teaspoons caster sugar -- (10 mL) [very fine granulated sugar] Caster sugar can also be found as berry sugar or fruit sugar. If you can't find it regular granulated sugar can be substituted but it is a good idea to give it a whirl in the blender to make it a little finer if possible so that it will dissolve more quickly and completely. This avoids a 'grainy' texture in the dessert. Grease a deep 20cm (8-inch) round cake pan; line base with baking parchment and grease the parchment. Beat egg yolks, sugar and rind in a small bowl with an electric mixer until pale and thick; transfer mixture to a large bowl. Fold in the rice flour, nuts and juice. Beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold into the cake mixture in 2 batches. Pour the batter into the prepared pan. Bake in a moderate (350F/180C) oven about 25 minutes. Let stand for 5 minutes before turning onto a wire rack to cool. Split cake in half; brush one half with the Cointreau. Combine the filling ingredients in a small bowl and beat with an electric mixer until firm peaks form. Spoon the mixture into a piping bag fitted with a star tube. Pipe filling onto half the cake; top with the remaining cake half and dust with sifted powdered sugar if desired. Decorate the cake with extra whipped cream, shredded orange rind and candied violets (if you wish). This cake is best made on the day you are going to serve it although the unfilled cake may be made ahead of time and frozen. May be made earlier in the day and stored, covered, in the refrigerator. From The Rice Cookbook; an Australian Women's Weekly publication; 1999; ISBN 1 86396 033 3. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 3g Fat (41.8% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Corn Cob Salad Recipe By :courtesy of Rocco DiSpirito (c) 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds heirloom tomatoes different sizes and colors -- such as Cherokee Purple -- Brandywine Sun Gold -- German Stripe and Yellow Pear 6 ears fresh corn -- shucked and cut into 1 1/2-inch pieces 2 red onions -- peeled halved and cut into 1-inch chunks 1/2 cup red wine vinegar 1/2 cup extra virgin olive oil 1 teaspoon sugar 1 bunch basil -- leaves removed Salt and freshly ground pepper -- to taste 1. Cut the tomatoes into chunky pieces and place in a large bowl. Cut cherry tomatoes in half. For larger tomatoes, cut in half, slice out the core, and then cut into chunky pieces. 2. Add the corn and the onions to the tomatoes and toss to combine. 3. In a small bowl, whisk together the vinegar, olive oil and sugar. Pour this vinaigrette over the corn salad and stir to coat. Add the basil and season well with salt and pepper. Let the salad sit at least 30 minutes to let the flavors develop before serving. To serve, stir well to coat ingredients with vinaigrette. Garnish with fresh basil if desired. Recipes courtesy of Rocco DiSpirito (c) 2001 Contributed to the FareShare Gazette by Robin; 7 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 29g Fat (60.9% calories from fat); 5g Protein; 36g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Crab Apple Butter Recipe By :Edmonton Journal 1994 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups crabapple pulp -- (1.5 L) 2 cups sugar -- (500 mL) 1 large orange -- rind and juice 1 1/2 teaspoons ground cinnamon -- (7 mL) 1/2 teaspoon ground cloves -- (2 mL) 1/2 teaspoon ground ginger -- (2 mL) Fill boiling water canner with water. Place 7 clean half-pint (250 mL) mason jars in canner over high heat. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars. Prepare lids according to manufacturer's directions. Combine crabapple pulp, grated orange rind and juice in a large, deep stainless steer or enamel saucepan; stirring continuously, bring to a boil. Combine sugar and spices; stir into fruit until mixture boils. Stirring frequently to avoid scorching, boil gently, uncovered, 10 to 20 minutes or until mixture thickens and is translucent. Remove from heat. Ladle butter into a hot sterilized jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and butter; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining butter. Cover canner; return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store. Wipe jars, label and store jars in a cool, dark place. From The Edmonton Journal; 1994. NOTES : Makes 6 to 7 half-pint (250 mL) jars. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 26 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; trace Fat (0.3% calories from fat); trace Protein; 70g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 4 1/2 Other Carbohydrates.

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