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FareShare Gazette Recipes -- December 2001 - P's

 

FareShare Chat Recipes.
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Recipes Included On This Page

Peanut Butter Cookies 3 - GF
Peanut Butter-Fudge Cups
Pecan Sandies
Pecan Slice and Bake Cookies
Portobello Mushrooms Stuffed with Country Ham
Prawn Omelet Rolls (Shrimp)

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                      * Exported from MasterCook *
                       Peanut Butter Cookies 3 - GF
Recipe By     : Adapted from Breaking the Vicious Cycle
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- (125 mL)
  1                cup  peanut butter -- (250 mL)
                        [no additives]
     1/2           cup  honey -- (125 mL)
  1                cup  ground almonds -- (250 mL)
  2                     eggs
     1/4      teaspoon  baking powder -- (1 mL)
  1           teaspoon  vanilla -- (5 mL)
  1           teaspoon  grated candied ginger -- (5 mL)
  48                    chocolate chips -- optional
Cream butter until soft. Add peanut butter and mix thoroughly. Add remaining 
ingredients.
Drop by small teaspoonfuls on greased cookie sheet and bake in 325F (160C) oven for 
10 minutes.
Adapted from Breaking the Vicious Cycle by Elaine Gottschall; 1994;
ISBN 0-9692768-1-8
Hallie's notes: I felt that these needed a little more zing so added the candied 
ginger. You could probably used freshly grated dried gingerroot or some other 
spices to your taste. I decorated each cookie with a chocolate chip before baking - 
you could use candied cherries or an almond slice.
These cookies don't spread much but they do spread a little so allow at least an 
inch (2.4 cm) of space between them. I also found that they needed to bake for 
about 5 minutes longer in my oven than the 10 minutes suggested in the recipe. They 
do stay quite soft. I made a batch of these to take to a small gathering where one 
of the people is gluten-intolerant and everybody who tried them liked them.
MC format by Hallie.
Contributed to the FareShare Gazette by Hallie; 15 December, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 2294 Calories; 146g Fat (50.8% calories from 
fat); 24g Protein; 293g Carbohydrate; 27g Dietary Fiber; 26mg Cholesterol; 149mg 
Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 29 Fat; 19 Other Carbohydrates.
 
                      * Exported from MasterCook *
                         Peanut Butter-Fudge Cups
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
     1/4           cup  chunky peanut butter
  3        tablespoons  brown sugar
  2        tablespoons  chilled butter -- cut into
          small pieces  
  1 1/2    tablespoons  corn syrup
  1                cup  all-purpose flour
     1/8      teaspoon  salt
  3        tablespoons  cold water
                        cooking spray
                        FILLING:
     2/3           cup  packed brown sugar
  2        tablespoons  unsweetened cocoa
  2        tablespoons  semisweet chocolate chips
  1         tablespoon  butter
  3        tablespoons  1% low-fat milk
  2        tablespoons  all-purpose flour
  1              large  egg
  2          teaspoons  powdered sugar
Preheat oven to 350F (180C).
To prepare crust, place first 4 ingredients in a large bowl, beat with a mixer at 
medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, 
level with a knife. Add flour and salt to peanut butter mixture; cut in flour with 
a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle surface 
with cold water, 1 tablespoon at a time; toss with a fork until combined.
Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups 
coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup 
brown sugar through milk) in a small saucepan over medium-low heat.  Cook 3 to 4 
minutes or until smooth, stirring frequently.  Remove from heat; stir in 2 
tablespoons flour and egg until well blended.
Divide chocolate mixture evenly among muffin cups.
Bake at 350F (180C) for 10 minutes or until the pastry is lightly browned; cool in 
pan on a wire rack 5 minutes.  Run a knife around outside edges of cups.  Remove 
cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Description :  "With their peanut butter cookie crusts and their chocolaty cake 
centers, these diminutive desserts offer a festive twist on the traditional peanut 
butter cup."
Source :  "Cooking Light, November 2001"
NOTES : Formatted in MasterCook by Art
Join our Free FareShare Recipe Gazette at
http://FareShare.net
Contributed to the FareShare Gazette by Art; 12 December, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 83 Calories; 2g Fat (25.3% calories from 
fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 37mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other 
Carbohydrates.
 
                      * Exported from MasterCook *
                              Pecan Sandies
Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling
  1 1/2           cups  brown sugar
  2        tablespoons  melted butter
  1           teaspoon  vanilla
  2                     eggs
  1 1/2           cups  nuts
                        Dough
  16            ounces  cream cheese (2 8-ounce packages)
  1                cup  butter -- (2 sticks)
  2               cups  flour
Filling:  Add all ingredients together and mix.
Dough:  In a large bowl, cream butter & cream cheese, add flour. Wrap dough in 
waxed paper & refrigerate for 30 minutes. Pinch off a small amount of dough, roll 
into ball and press into a small tartlet pan (miniature muffin pan works great), 
repeat using remaining dough.
Fill with 1 1/2 teaspoons filling.
Bake at 350 degrees for 20 to 25 minutes.
Makes 4 dozen.
Contributed to the FareShare Gazette by Judy; 26 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 104 Calories; 7g Fat (59.2% calories from 
fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 49mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                       Pecan Slice and Bake Cookies
Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter
  1                cup  sugar
  2                     eggs
  1           teaspoon  vanilla
  3               cups  sifted flour
     1/2      teaspoon  salt
     1/2           cup  finely chopped pecans
Cream butter, sugar, eggs and vanilla together. Stir in flour, salt and nuts. Cover 
and chill about 1 1/2 hours. Divide into 3 equal parts. Shape in roll, wrap in wax 
paper and freeze.
Slice 1/4 inch thick. Bake 5 to 8 minutes in 350 Degree oven.
Contributed to the FareShare Gazette by Judy; 26 December, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 79 Calories; 4g Fat (46.2% calories from 
fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 64mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
              Portobello Mushrooms Stuffed with Country Ham
Recipe By     :Art Guyer
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  portobello mushrooms -- cleaned
     1/2           cup  minced country ham
     1/4           cup  finely diced sweet onion
     1/4           cup  feta cheese -- crumbled
  3             slices  wheat bread -- toasted
                        hard and crumbled fine
  1         tablespoon  finely diced carrot
  2                     eggs -- hard boiled *
     1/2         small  red bell pepper -- parboiled
                        and finely chopped
  1           teaspoon  minced garlic
  2        tablespoons  mayonnaise
  2        tablespoons  Dijon mustard
     1/4      teaspoon  hot sauce -- or to taste
     1/4      teaspoon  black pepper -- or to taste
  2        tablespoons  olive oil
     1/2      teaspoon  Canadian steak seasoning -- or to taste
  2                     black olives -- sliced
                        for garnish
* One egg is finely chopped for the stuffing; the other is sliced for garnish.
Carefully cut out stem and gills from mushrooms; chop finely and put into a mixing 
bowl. Add the next 5 ingredients and mix thoroughly. Fold in 1 crumbled egg and red 
bell pepper.
In a separate bowl, combine garlic, mayonnaise, mustard, hot sauce and black 
pepper.  Mix thoroughly. Add to mushroom mixture and fold until both are combined. 
These ingredients are approximate and can be adjusted to your taste. You want to 
end up with a mixture that can be "molded" into the caps.
On a large plate, drizzle olive oil and sprinkle with Canadian steak seasoning. Sit 
mushroom caps on the plate. Stuff the mushrooms to over-flowing, flattening filling 
on top. Place in refrigerator for at least an hour to allow flavors to combine.
Preheat oven broiler. Line a cookie sheet or baking pan with slightly crumpled 
aluminum foil. Remove mushrooms from refrigerator and place on foil. Put the 
mushrooms under the broiler and cook. They should not be too close to the broiler 
so they heat thoroughly before beginning to brown.
Alternately, you could bake for a short time and then brown under the broiler.
When done to your liking, remove and place a slice of egg and a slice of olive on 
each mushroom; serve immediately.
Notes :
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 9 December, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 268 Calories; 19g Fat (59.9% calories from 
fat); 10g Protein; 19g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 398mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 
1/2 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                       Prawn Omelet Rolls (Shrimp)
Recipe By     : Aust. Woman's Day Mag.
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     dried Chinese mushrooms
  12                    eggs
     1/2      teaspoon  five spice powder
  1           teaspoon  sesame oil
  4                     spring onions -- finely chopped
  2        tablespoons  peanut oil
  6             sheets  banana leaves
  500            grams  medium cooked prawns -- (shrimp)
                        peeled and roughly chopped
                        [about 2 pounds]
  1                cup  bean sprouts
     1/4           cup  fresh coriander leaves
                        coriander sprigs and lime wedges -- to garnish
                        steamed baby bok choy -- to serve
                        SAUCE:
  2        tablespoons  Hoisin sauce
  1         tablespoon  soy sauce
  1           teaspoon  cornflour
     1/2           cup  water
Place mushrooms in a small heat-proof bowl, cover with boiling water. Stand 15 
mins, drain, discard mushrooms stems, finely chop caps.
Whisk eggs, five spice powder and sesame oil in a large jug, stir in mushrooms and 
spring onions.
Brush a heated medium size, non stick pan with a little of the peanut oil. Pour 1/2 
cup of mixture into pan, swirl pan to cover base. Cook until set underneath.
Turn, cook other side. Remove omelet from pan, cover to keep warm. Repeat with 
remaining oil and omelet mixture. (You will need 6 omelets)
SAUCE : Combine blended ingredients in a small pan, stir over heat until mixture 
boils and thickens. Place omelets onto six serving plates covered with trimmed 
sheets of banana leaves, divide prawns, bean sprouts and coriander leaves over 
omelets.
Drizzle with hot sauce, fold sides over filling. Garnish omelets with lime 
wedges, serve with steamed baby bok choy.
Contributed by: L. Wright.
Source : Aust. Womans Day Mag.
Contributed to the FareShare Gazette by Leanne; 3 December, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 199 Calories; 14g Fat (64.8% calories from 
fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 372mg 
Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
 

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