Recipes Included On This Page Caramel Chocolate Chip Bars Carrot Apricot Muffins Cherry Chewbilees (Bars) Chocolate Macaroon Cookies Chocolate Pinto Brownies Christmas Chocolate Coconut Macaroons Cinnamon Chip Apple Cookies Citrus Peanut Dressing Coconut and Pepper Seared Tuna Cookie Cups Corn Syrup Information Cranberry Black Walnut Biscotti Creamy Italian Chicken Fettuccine Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Caramel Chocolate Chip Bars Recipe By :Duncan Hines Caramel Cake Mix Box Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. Caramel Flavored Cake Mix 2 eggs 1/4 cup water 1/4 cup firmly packed light brown sugar 1/4 cup shortening -- softened butter OR softened margarine 1 cup semisweet chocolate chips Preheat oven to 375 F. Grease 9x13x2" pan Combine cake mix, eggs, water, brown sugar and shortening in large bowl. Stir until well blended. Mixture will be thick. Stir in chocolate chips. Spread in greased pan. Bake at 375 F. for 24-27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Cut into bars. Toppings (optional) Bars are especially good when frosted with Caramel Flavor or Chocolate Frosting. Sprinkle with brickle chips or chopped nuts, if desired. Source : "Duncan Hines Caramel Cake Mix Box" S(MC formatting by): "bobbi744@attbi.com" NOTES : These were incredibly good. The best of the Christmas '99 goodies. Contributed to the FareShare Gazette by Bobbie; 13 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 5g Fat (58.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Carrot Apricot Muffins Recipe By :Elizabeth Baird's Favourites Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- (375 mL) 3/4 cup firmly packed brown sugar -- (175 mL) 1 teaspoon baking powder -- (5 mL) 1 teaspoon baking soda -- (5 mL) 1/2 teaspoon salt -- (2 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/4 teaspoon freshly grated nutmeg -- (1 mL) 1 pinch ground cloves 1 egg 1 cup plain yogurt -- (250 mL) 1/3 cup melted butter -- (75 mL) 1/2 teaspoon vanilla -- (2 mL) 1 1/2 cups finely grated carrots -- (375 mL) 1/2 cup dried currants -- (125 mL) 1/2 cup slivered dried apricots -- (125 mL) 1/2 cup chopped pecans -- (125 mL) or freshly shelled walnuts Preheat oven to 400F (200C). Grease or line 12 large muffin cups and set aside. Combine flour, sugar, baking powder, soda, salt, cinnamon, nutmeg and cloves in a large bowl. Stir to blend all ingredients. In a smaller bowl, whisk together egg, yogurt, butter and vanilla; pour over dry ingredients. Sprinkle the carrots, currants, apricots and nuts over the batter; stir just until blended. Transfer batter to prepared muffin cups. Bake at 400F (200C) for 20 minutes or until well risen, fragrant and springy-firm to the touch. Serve warm with butter and honey or at room temperature with cream cheese. Makes 12 big muffins that can be stored for up to 4 days in a covered container or frozen. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 10g Fat (38.1% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 307mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Cherry Chewbilees (Bars) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 cup walnut pieces -- divided 1 1/4 cups flour 1/2 cup packed brown sugar 1/2 cup butter flavor Crisco 1/2 cup coconut Filling 16 ounces cream cheese -- softened [2 packages 8 ounces each] 2/3 cup sugar 2 eggs 2 teaspoons vanilla 21 ounces cherry pie filling -- (1 can)* * - note we use 2 cans at our house Heat oven to 350 F. Grease 13 x 9 x 2" pan with butter flavor Crisco. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup nuts finely. For crust, combine flour and brown sugar. Cut in butter flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup and set aside. Press remaining crumbs in bottom of pan. Bake for 12 to 15 minutes, until edges are lightly browned. For filling, beat cream cheese, sugar, eggs & vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cream cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2 x 1 1/2 inches. Total bake time 45 minutes. Makes 36 bars. Contributed to the FareShare Gazette by Judy; 26 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 5g Fat (39.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Chocolate Macaroon Cookies Recipe By :Marianne R. Serving Size : 36 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- separated 1/8 teaspoon salt 3/4 cup sugar 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 2 1/4 cups shredded coconut 1/2 cup finely chopped walnuts Preheat oven to 325F(160C). Grease cookie sheets. Melt chocolate in double boiler over simmering water. Cool. Separate eggs and beat whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Beat in vanilla. Fold in chocolate, coconut and nuts until just blended. Drop by teaspoonfuls about 2-inches apart on cookie sheets. Bake 10 to 12 minutes. Cookies should be soft in the center. Transfer to wire racks to cool. Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 18 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 2g Fat (37.0% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 13mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Chocolate Pinto Brownies Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chocolate chips 1/4 cup margarine 2 cups Bisquick[r] 14 ounces Eagle Brand sweetened condensed milk -- (1 can) 1 egg -- beaten 1 teaspoon vanilla 1 cup chopped nuts -- (1 - 1 1/2 cups) 1/2 cup mashed pinto beans Heat oven to 350 Degrees. Melt 1 cup chocolate chips and margarine. Remove from heat. Add beans, Bisquick[r], milk, egg, vanilla, nuts and rest of chocolate chips. Place in greased pan (13 x 9 inches). Bake for 20 to 25 minutes or until edges pull away from pan. Cool and ice with chocolate frosting. Sprinkle with more chopped nuts. Contributed to the FareShare Gazette by Judy; 26 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 13g Fat (64.0% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
	* Exported from MasterCook * Christmas Chocolate Coconut Macaroons Recipe By :Just Chocolate Recipes Serving Size : 20 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Semisweet chocolate chips 2 large egg whites 1/4 teaspoon Cream of tartar 1 teaspoon Vanilla 1 teaspoon Chocolate flavoring -- (optional) 1/8 teaspoon Salt 2 1/2 cups Flaked coconut Melt chocolate chips in the top of a double boiler or in a microwave oven. Set aside and cool to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed. Add sugar gradually while continuing to beat at high speed. Add flavorings and salt to meringue, beating at low speed. Add melted chocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the meringue with a spoon. Drop by heaping tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes, or until mararoons are not quite firm. Remove. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. Do not cover tightly if storing at room temperature. Yield : 20 servings From : Just Chocolate Recipes; http://www.justchocolaterecipes.com/ index.htm Contributed to the FareShare Gazette by Gary; 25 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12 Calories; 1g Fat (42.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cinnamon Chip Apple Cookies Recipe By :Hershey's Kitchens Serving Size : 48 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- softened 1 cup packed light brown sugar 1 egg 1 tablespoon apple juice 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups quick-cooking oats 10 ounces HERSHEY'S ® Cinnamon Chips -- (1 package) 1 cup apples - peeled cored and chopped 1/2 cup raisins 1 Heat oven to 350 degrees F. Lightly grease cookie sheet. 2 Beat butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy. Stir together flour, baking powder, baking soda and salt. Add to butter mixture; beat until blended. Stir in oats. Add cinnamon chips, apple and raisins; stir until blended. Drop by teaspoons onto prepared cookie sheet. 3 Bake 10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Allrecipes.com® Submitted by: Hershey's Kitchens Makes about 4 dozen Contributed to the FareShare Gazette by Gary; 8 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 3g Fat (38.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Citrus Peanut Dressing Recipe By :Blue Flame Kitchen; c1993 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 milliliters orange juice -- (5 teaspoons) 50 milliliters peanut butter -- (1/4 cup) 1 milliliter prepared mustard -- (1/4 teaspoon) 1 milliliter salt -- (1/4 teaspoon) 125 milliliters commercial sour cream -- (1/2 cup 1 milliliter grated orange peel -- (1/4 teaspoon) Blend all ingredients. Serve over fresh fruit salad. Makes approximately 200 mL (3/4 cup). From a recipe sheet put out by the home economists at the Blue Flame Kitchen, Northwestern Utilities (now Atco Gas), Edmonton, Alberta; c1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 5g Fat (69.6% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Coconut and Pepper Seared Tuna Recipe By :Art Guyer Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1/2 cup white wine 1 tablespoon olive oil 2 garlic cloves -- minced 2 fresh tuna steaks -- 1-inch thick black pepper -- to taste [freshly ground or restaurant grind] salt -- to taste flaked coconut About 1 hour before serving, combine first 4 ingredients and marinate the tuna steaks in a flat dish or a plastic bag. Turn occasionally to make certain all of fish is marinated. Remove tuna steaks from marinade and pat dry with paper towels. Lightly press black pepper into both sides of each tuna steak. Sprinkle lightly with salt. Firmly press coconut into both sides of tuna steak. Place the fish, pepper side down, in a large non-stick skillet. Cook on both sides over medium-high heat until the fish is seared on the outside but still pink in the center, 3 to 4 minutes per side. Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 17 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 7g Fat (57.1% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4118mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.
	* Exported from MasterCook * Cookie Cups Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons refrigerated chocolate chip dough like those in the refrigerator section the grocers 2 scoops vanilla ice cream -- (1/2 cup) 2 tablespoons hot fudge ice cream topping Heat oven to 350 degrees. Lightly spray 2 muffin cups with non stick cooking spray. Place 2 tablespoons cookie dough in each spray coated muffin cup, covering bottom and sides. Bake at 350 degrees for 10 to 15 minutes. Remove, let cool. To assemble, put cookie cup in serving dish, top with ice cream and hot fudge sauce. Contributed to the FareShare Gazette by Judy; 26 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 7g Fat (47.7% calories from fat); 2g Protein; 16g Carbohydrate; 0g Dietary Fiber; 29mg Cholesterol; 53mg Sodium. Exchanges: 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Corn Syrup Information Recipe By :Pulled Together my Art Guyer Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) CORN SYRUP Corn starch processed with acids or enzymes, produces a syrupy liquid. Light corn syrup is further treated to remove any color. Light corn syrup is very sweet, but does not have much flavor. Dark corn syrup has coloring and flavoring added to make it caramel-like. Corn syrup is a dense LIQUID SWEETENER that's popular in America, but hard to find in some other countries. The most common brand, by far, in the States is "Karo Syrup". "Lyle's Golden Syrup", a British product that may be more available in other countries, is made from sugar cane but is otherwise a direct substitute for corn syrup in virtually any recipe. Unlike other sweeteners, corn syrup doesn't crystallize and turn grainy when it's cold, so it's a good choice for frostings, jams, jellies, fudge sauces, and candies. Baked goods made with corn syrup are more moist and stay fresher longer than those made with sugar. Dark corn syrup is dark brown and has a slight molasses flavor; it's a common ingredient in barbecue sauce and pecan pie. Light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. Baked products made with dark corn syrup will have a slightly stronger flavor and darker color than those made with light corn syrup. You can substitute "Golden Syrup" [SEE NOTE BELOW] OR honey (Honey is sweeter than corn syrup, but substitute it measure for measure.) OR molasses for light corn syrup. You can substitute simple syrup (make with 2 parts sugar and 1 part water) OR combine 3 parts light corn syrup plus 1 part molasses OR golden syrup for dark corn syrup. STORE corn syrup at room temperature. Corn syrup is one of the few sweeteners that has a limited shelf live. Do not use if there are any signs of mold or bubbles caused by fermentation. TIP : When measuring heavy sticky fluids like corn syrup, rubbing the inside of your measuring cup with a little corn oil first will cause the fluid to pour out easily. The measuring cup will clean up a lot easier too. Notes : Golden syrup is a sweetener used primarily in England and Australia. (In England it's also known as light treacle). This liquid sweetener has a clear golden color and is the consistency of corn syrup. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweetener. The most readily available brand is Lyle's, and you can find it in some supermarkets and many gourmet markets. Use golden syrup as a substitute for corn syrup in cooking and baking, and for everything from pancake syrup to ice cream topping. You can also order it at www.kingarthurflour.com. --> The only thing that you really can't make well with anything except corn syrup is peanut brittle. My experience with substituting Golden Syrup has always resulted in a softer candy. Hallie --> It definitely is available in supermarkets in Australia. I buy one and the brand is Karo, and I buy it at my smaller supermarket nearby in the more exotic food section. Cheers, Leanne Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 13 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Cranberry Black Walnut Biscotti Recipe By :Audrey Thibodeau Serving Size : 36 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup oil 3/4 cup sugar 1 teaspoon vanilla 3/4 teaspoon almond extract 2 eggs 1 3/4 cups flour 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups black walnuts -- finely chopped Preheat oven to 350F. In large mixing bowl, beat oil and sugar. Add vanilla, almond extract and eggs. Beat until completely blended. Combine flour and baking powder. On low speed, gradually add to wet ingredients. Stir in cranberries and black walnuts. Divide dough in half. On lightly sprayed baking sheet, form each half into a log about 12 inches long and 2 inches wide. Arrange 4 inches apart. Bake for 35 minutes, or until lightly browned. Remove from oven. Reduce oven temperature to 275F. Let logs cool on baking sheet for 10 minutes. Remove logs to cutting board. Using a long, sharp knife, cut on the diagonal into 3/4-inch slices. Stand slices upright on sides on cookie sheet. Bake for 8-9 minutes, or until lightly browned and firm. Cool on a wire rack. Source : "Home Cooking Magazine-Nov. 2001" S(MC Formatted/Posted by Dee): "Lively50@aol.com" Copyright : "(c) 2001 House of White Birches" Yield : "3 dozen" Contributed to the FareShare Gazette by Dee; 8 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 5g Fat (47.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Creamy Italian Chicken Fettuccine Recipe By : Serving Size : 4 Preparation Time :0:05 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fettuccine -- uncooked 3 cups cut-up assorted fresh vegetables 2 tablespoons olive oil 1/2 pound boneless skinless chicken breasts -- cut into strips 1 cup milk 4 ounces Philadelphia Cream Cheese -- cubed 1 cup KRAFT 100% Shredded Parmesan Cheese Cook pasta as directed on package, adding vegetables during last 3 minutes of pasta cooking time; drain. Heat oil in skillet on medium heat. Add chicken; cook and stir 8 minutes or until cooked through. Remove chicken; set aside. Heat milk, cream cheese and 3/4 cup of the Parmesan cheese in skillet on low heat, stirring constantly until mixture is smooth. Top with pasta mixture and chicken. Sprinkle with remaining 1/4 cup Parmesan cheese. Prep time : 5 mins Ready in : 20 mins Source : "Kraft foods.com" S(MC formatting by): "bobbi744@acd.net" NOTES : This was very good. We enjoyed it a lot. Contributed to the FareShare Gazette by Bobbie; 23 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 9g Fat (54.3% calories from fat); 15g Protein; 3g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 67mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.

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