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FareShare Gazette Recipes -- October 2001 - P's
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* Exported from MasterCook * Pan-Fried Crab Cakes at The Point Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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2 eggs
1 tablespoon mayonnaise
3 tablespoons onions -- finely minced
1/4 teaspoon curry powder
6 drops hot pepper sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons Old Bay Seafood seasoning
1 pound fresh lump crabmeat
1 cup bread crumbs
5 tablespoon peanut oil
6 pieces lettuce
6 slices tomatoes
6 rollsCombine egg, mayonnaise, onions, and seasoning. Add crabmeat and enough breadcrumbs to absorb excess moisture (it is important not to add too much). Stir carefully to blend. Mixture should be firm (not juicy) to hold together. Form 6 patties and place on wax-paper, uncovered, for 15 or 20 minutes to dry slightly. Heat oil in large skillet and saute over medium heat until golden brown. Turn and brown on second side. Place on paper towels and serve immediately. Makes great sandwiches with lettuce and tomatoes on sesame seed rolls. Serving Ideas : Serve with mayonnaise and horseradish or catsup and horseradish. NOTES : I fixed these this week. We ate two for dinner one night, two for lunch the next day, and froze two for a quick lunch some time soon. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 399 Calories; 19g Fat (42.5% calories from fat); 22g Protein; 36g Carbohydrate; 4g Dietary Fiber; 122mg Cholesterol; 649mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Passion fruit and Lemon Marshmallow Slice Recipe By :Cakes & Slices Cookbook; Australian Women's Weekly Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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**Base**
1 cup sweet biscuit crumbs -- (125 g)
[graham cracker or vanilla wafer crumbs]
1/2 cup finely chopped pecans -- (125 mL/60 g)
3 ounces unsalted butter -- melted (90 g)
**Filling**
8 ounces cream cheese -- (250 g)
1/2 cup sweetened condensed milk -- (125 mL)
2 teaspoons grated lemon rind -- (10 mL)
1/4 cup lemon juice -- (50 mL)
**Topping**
1 tablespoon gelatin powder, unsweetened -- (15 mL)
3/4 cup water -- (175 mL)
1 cup castor sugar -- (250 g/250 mL)
[very fine granulated sugar]
1/4 cup passion fruit pulp -- (50 mL)
Yellow food coloringGrease a 19cm x 29cm (7 1/2- x 11 1/2-inch) lamington pan (a sheet cake pan or jelly roll pan). **Base** Combine the biscuit crumbs, pecans and butter in a bowl; mix well. Press evenly into the prepared pan and refrigerate for 30 minutes. **Filling** Beat cream cheese in a small bowl with an electric mixer until smooth. Beat in the sweetened condensed milk, lemon rind and juice. Pour the filling over the base and refrigerate until firm. **Topping** Combine gelatin, water and sugar in saucepan, stir constantly over low heat without boiling until gelatin and sugar are dissolved. Bring to the boil, reduce heat and simmer gently uncovered for 5 minutes without stirring. Place mixture into large bowl, cool to room temperature. Beat with electric mixer on high speed until thick. Stir in passion fruit and a little colouring. Keeping time: 2 days. From the Cakes & Slices Cookbook; Australian Women's Weekly; ISBN 0 94912810 4. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 13g Fat (73.4% calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Filled Fudge Cupcakes Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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**BATTER**
1 cup flour -- unbleached
1 cup brown sugar -- packed
1/3 cup cocoa powder -- sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine -- softened
1/3 cup skim milk
2 egg whites -- whipped
**FILLING**
4 ounces fat-free cream cheese -- softened
1/4 cup peanut butter
1 tablespoon honey
1 tablespoon skim milk
2 teaspoons vanilla extractPreheat oven to 375F. Prepare 12 muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt. In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites. Mix dry ingredients with wet ingredients just until moistened; set aside. In a smaller mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract. Place 2 tablespoons batter into prepared cups. Spoon rounded teaspoon of cream cheese mixture into center of each. Fill cups half full with remaining batter, 1 tablespoon each. Bake for 20 minutes. THE CHOCOLATE RECIPES ARCHIVE - September 1996 - Part 5 This archive was compiled by Monee Kidd. Untried. Contributed to the FareShare Gazette by Hallie; 29 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 7g Fat (34.8% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pork In A Creamy Cider Sauce Recipe By :In The Kitchen with Bob Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 1/4 pounds pork loin -- cut into
bite-sized pieces
12 baby onions -- peeled
2 tablespoons grated lemon rind
1 1/4 cups hard cider
[or regular if you prefer]
2/3 cup ham stock
or veal stock
2 Granny Smith apples -- cored and
sliced into 1/2-inch wedges - unpeeled
3 tablespoons coarsely-chopped fresh parsley
1/2 cup heavy whipping cream
salt and freshly ground black pepper
-- to taste1. Heat the butter in a large saute or frying pan, and saute the pork bites in batches until lightly browned. Remove pork bites from pan and drain on paper towels in a bowl. 2. Add the onions to the pan, and brown them lightly. Then, stir in the lemon rind, cider, and stock, and bring to a boil for about 3 minutes. Return the pork to the pan, and reduce heat to a gentle simmer for about 25 minutes, or until the pork is tender. 3. Add the apples to the pan, and continue to cook for another 5 minutes. Using a slotted spoon, transfer the pork, onions, and apples to a warmed serving dish. Cover and keep warm. 4. Stir the parsley and cream into the cooking pan and allow it to come to a gentle simmer and thicken slightly. Season with the salt and pepper to taste. Pour over the pork and serve hot. MC format by Hallie. Contributed to the FareShare Gazette by Robin; 7 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 22g Fat (63.5% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat. |
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* Exported from MasterCook * Pork, Beer and ChickPea Stew Recipe By : Family Circle Tasty Low Fat Recipe Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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2 teaspoons ground cumin
1 teaspoon ground coriander seed
1/2 teaspoon chile powder
1/4 teaspoon ground cinnamon
400 grams lean diced pork -- trimmed (13 oz)
1 tablespoon plain flour
1 tablespoon olive oil
1 large onion -- finely chopped
3 garlic cloves -- finely chopped
2 large carrots -- chopped
2 celery sticks -- sliced
1/2 cup chicken stock -- (125 ml)
1/2 cup beer -- (125 ml)
[of choice]
2 ripe tomatoes -- chopped
310 grams chickpeas -- rinsed
[one 10-oz can]
2 tablespoons chopped fresh parsley1. Cook the spices in a dry frying pan over low heat, shaking the pan, for 1 minute, or until aromatic. 2. Combine the pork, trimmed of all fat, with spices and flour in plastic bag and toss well. Remove pork and shake off excess flour. Heat oil in large heavy based pan over high heat and cook the pork, tossing regularly, for 8 minutes, or until lightly browned. 3. Add the onion, garlic, carrot, celery and half the stock to the pan and toss well. Cover and cook for 10 minutes. Add remaining stock, beer and tomato and season with salt and pepper to taste. Bring to boil, reduce the heat, cover with a tight fitting lid, then simmer over low heat for 1 hour. Gently shake the pan occasionally, but do not remove the lid during cooking. Stir in the chickpeas and fresh parsley, simmer uncovered for 5 minutes and serve. Prep. Time: 35 minutes Cooking time total: 1 hour 30 minutes Source : Family Circle Tasty Low Fat Recipe Book Contributed by: L. Wright MC format by Hallie. Contributed to the FareShare Gazette by Leanne; 3 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 374 Calories; 9g Fat (20.5% calories from fat); 17g Protein; 59g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat. * Exported from MasterCook * Prickly Pear Punch Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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6 prickly pears
1 cup sugar -- (250 mL)
1 cup water -- (250 mL)
3 cups rum -- (750 mL)
1 teaspoon vanilla extract -- (5 mL)
red food coloringThe prickly pear is also known as the cactus pear, Indian fig and Barbary fig. Prickly pears have sharp spines that should be removed by singing. Then pare, quarter and core pears. Remove seeds and reserve. Add fruit, seeds and sugar to water and simmer until a thick syrup forms. Remove from heat and strain through a double thickness of cheesecloth to make certain no seeds find their way into the punch. Add rum, vanilla extract and enough food coloring for desired effect. Chill until ready to serve. Yields about 1 quart. From Ma Chances's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; G. P. Putnam's Sons; 1985; ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 1g Fat (2.6% calories from fat); 1g Protein; 43g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Fruit; 2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cheesecake Bars Recipe By :High Plains Journal Cookbook Serving Size : 15 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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16 ounces pound cake mix
3 eggs
2 tablespoons butter
4 teaspoons pumpkin pie spice
8 ounces cream cheese -- softened
14 ounces sweetened condensed milk -- Eagle brand
16 ounces canned pumpkin -- (2 cups)
1/2 teaspoon salt
1 cup chopped nutsPreheat oven to 350 F. Combine cake mix, 1 egg, butter and 2 teaspoons of pumpkin pie spice, mix until crumbly. Press onto bottom of 15 x 10" pan. Mix cream cheese until fluffy, gradually beat in sweetened condensed milk, add 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle with nuts. Bake 30 to 35 minutes or until set. Chill and cut into bars. Store in refrigerator. Recipe from High Plains Journal Cookbook and contributed by Lois Kay Kemp of Walden, Colo. Contributed to the FareShare Gazette by Judy; 16 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 15g Fat (57.2% calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cookies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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3/4 cup shortening
1 1/2 cups brown sugar
1 1/2 cup pumpkin
1 teaspoon vanilla
2 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 teaspoons baking powderCream together shortening and sugar. Add pumpkin and vanilla blend well. In another bowl combine the dry ingredients. Combine the dry ingredients with the pumpkin mixture. For a change of taste add chocolate chips, nuts or raisins. Drop by rounded teaspoonfuls on a cookie sheet. Bake at 400F for 15 minutes. Cookies will not turn brown on top. Be careful not to over cook. NOTES : I use 1 1/2 teaspoon of cinnamon and nutmeg. Great with chocolate chips. Contributed to the FareShare Gazette by Suzie; 25 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 7g Fat (42.6% calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 1/2 Other Carbohydrates. | |||
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* Exported from MasterCook * Pumpkin Crunch Cake Recipe By :Favorite Brand Name Recipes "Cake Mix Magic" Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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18 1/4 ounces yellow cake mix -- divided
2 eggs
1 2/3 cups pumpkin pie mix
[Libby's is one brand]
2 teaspoons pumpkin pie spice
1/3 cup flaked coconut
1/4 cup chopped nuts
3 tablespoons butter or margarine -- softenedCombine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixing bowl. Beat at low speed until moistened. Beat on medium speed for two minutes. Pour into greased 9 x 13" baking pan. Combine remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter. Bake in preheated 350 F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Makes 20 servings. This recipe comes from -Favorite Brand Name Recipes "Cake Mix Magic". Contributed to the FareShare Gazette by Judy; 16 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 6g Fat (37.9% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Fudge Recipe By : High Plains Journal Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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3 cups white sugar
3/4 cup margarine
5 ounces evaporated milk -- (1 can)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 ounces butterscotch chips
7 ounces marshmallow cream
1 cup walnuts
1 teaspoon vanilla extractButter a 9 x 13 x 2" baking pan. In a heavy 2 quart saucepan, combine sugar, margarine, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 F. (soft-ball stage) on a candy thermometer, stirring constantly. Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts and vanilla. Mix until well combined. Pour mixture into prepared pan. Cool at room temperature. Cut into squares. Store in airtight container. Makes approximately 3 1/2 pounds. Recipe from a subscriber compiled cookbook from the High Plains Journal and contributed by Nanette Conger of Fairfield, IA Contributed to the FareShare Gazette by Judy; 16 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 8g Fat (47.7% calories from fat); 1g Protein; 18g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pumpkin Muffins Recipe By : In The Kitchen with Bob Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground mace
3/4 cup uncooked instant oatmeal
1 egg
1 egg white
1 cup canned pumpkin puree
1/2 cup nonfat plain yogurt
2 tablespoons corn oil
1/4 cup maple syrup1. Preheat the oven to 400-degrees F. Coat a muffin tin (with 2-1/2- inch cups) with vegetable spray. 2. In a large bowl, sift together the first five ingredients. Stir in the oatmeal. In another bowl, beat the wet ingredients. Combine the wet and dry ingredients, and pour into the prepared muffin tins. 3. Bake for 20 to 25 minutes. Allow to cool for five minutes in the tins. Then, remove to a cooling rack. Makes 12 muffins. MC format by Hallie. Contributed to the FareShare Gazette by Robin; 7 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 3g Fat (28.6% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 228mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Pecan Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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3 eggs -- slightly beaten
1 15 ounces can pumpkin
3/4 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch pie shell
1 cup chopped pecans
whipped cream -- optionalIn a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans. Bake in 350 deg. oven for 50 to 55 minutes or until knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Contributed to the FareShare Gazette by Jennie; 25 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 16g Fat (37.1% calories from fat); 5g Protein; 55g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 3 Other Carbohydrates. | ||
* Exported from MasterCook * Pumpkin Pie Pudding for Crock aka Pumpkin Job Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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16 ounces pumpkin -- (1 can)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
12 ounces evaporated milk -- (1 can)
3/4 cup sugar
1/2 cup Bisquick
2 tablespoons butter or margarine -- melted
2 eggsSpray crock pot with non-stick vegetable spray. Beat ingredients together until smooth. Pour into crock pot. Cover and cook on low or 6 - 7 hours. Serve in bowls with whipped cream or even a little ice cream, if desired. Contributed to the FareShare Gazette by Judy; 16 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 15g Fat (33.7% calories from fat); 10g Protein; 55g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Pudding Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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3 cans Libby's pumpkin pie mix -- (large cans)
2 packages instant vanilla pudding -- (large pkgs.)
1 can evaporated milk -- (large can)
1 cup sugar
cinnamon -- (5 or 6 shakes)Mix together. Pour over crushed graham crackers. Garnish with cool whip. MC format by Hallie. Contributed to the FareShare Gazette by Elki; 10 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 2g Fat (15.0% calories from fat); 1g Protein; 19g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Pumpkin-Amaretto Cheesecake Recipe By : University of Illinois site Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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11 whole graham crackers -- crushed (`1 1/2 cup)
1/4 cup sugar
1/3 cup unsalted butter -- or margarine
16 ounces reduced-fat cream cheese -- (two 8-oz.
packages) or fat-free -- at room temp.
1 cup packed light brown sugar
2 cups fresh pumpkin puree
OR 16-ounce can pumpkin -- solid-packed
2 egg yolks
4 egg whites
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons flour
2 tablespoons whipping cream
2 tablespoons Amaretto
whipped cream -- (optional)Preheat oven to 325 F. In a 9 inch springform pan, mix graham cracker crumbs, sugar and melted butter. Press the mixture evenly onto the bottom and sides of the pan. Bake 8 minutes. Remove from oven and cool. Using an electric mixer (or place directly in a food processor) whip cream cheese until smooth. Stir in brown sugar, blend until thoroughly mixed. Add pumpkin and egg yolks one at a time, blending after each addition until smooth. Add half the egg whites at a time, blending well after each addition. Add cinnamon, nutmeg, flour, Amaretto and whipping cream; stir to blend. Pour mixture into prepared crust. Set springform pan in a large roasting pan and fill with 1/2 inch tap water. Bake 1 hour or until knife inserted in center comes out clean. Remove from oven, chill 6- 8 hours or overnight in the refrigerator. Top with whipped cream when serving if desired. Makes one 9 inch cheesecake. Originally found on University of Illinois site - www.urbanext.uiuc.edu/pumpkins. recipes. html Source : "Kathleen Lavey - Lansing State Journal 10-16-2001" S(MC formatting by): "bobbi" Yield : "9 inch cheesecake" NOTES : Bake and refrigerate this cheesecake a day ahead for best results. Contributed to the FareShare Gazette by Bobbie; 20 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 11g Fat (45.6% calories from fat); 5g Protein; 24g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin-Carrot Muffins Recipe By : High Plains Journal Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-10 Oct. 2001 Amount Measure Ingredient -- Preparation Method
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2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3/4 cup vegetable oil
1 cup sugar
3 eggs
1 cup canned pumpkin
8 ounces crushed pineapple -- drained
2 1/2 cups carrots -- shredded
1/2 cup chopped walnutsHeat oven to 350 F. In a medium bowl, mix flour, baking soda, cinnamon, salt, allspice and nutmeg; set aside. In a large bowl mix together oil and sugar. Add eggs, beat well. Add pumpkin, mix well. Add flour mixture; stir just until moistened. Fold in pineapple, carrots and walnuts. Spoon in paper lined muffin pans, fill each 3/4 full. Or for jumbo muffins use the 1/3 size measuring cup generously filled. Bake for 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Makes 20 to 24 regular muffins or 12 jumbo muffins. Recipe from a cookbook from the High Plains Journal and contributed by Barb Kasel of Taopi, MN Contributed to the FareShare Gazette by Judy; 16 October, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 11g Fat (46.7% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. |
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