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) Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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