Recipes Included On This Page Alice Duhon's Pralines Amaretto Peach Cheesecake Apple & Raisin Oven Pancake Apple Praline Cheesecake Asparagus with Sun-Dried Tomatoes and Feta Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Alice Duhon's Pralines Recipe By : In the Kitchen with Bob Serving Size : 50 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 4 tablespoons light corn syrup 1 cup condensed milk 1 cup water -- use condensed milk can so you can get all remnants 1 tablespoon unsalted butter 1/2 tablespoon vanilla extract 4 cups pecans -- (4-6 cups) [whole and broken pieces] In a large saucepan, over medium-high to high heat, mix and melt the sugar, corn syrup, milk, and water. Make sure you have a large pan, because the mixture will boil up and take up a lot more space than you think. Drop the heat to medium, and begin to stir constantly until the candy is firm, but not rolling into a hard ball. Remove from the heat and immediately add the butter, vanilla extract, and pecans. Beat this by hand until the candy holds its shape when some is dropped onto waxed paper. Drop a teaspoon at a time onto the waxed paper, but work fast ... it stiffens up very quickly. Let it cool before breaking up and eating. NOTE : If you find that the candy is setting up before you can get it onto the waxed paper, just reheat in the saucepan, add a little more milk, and try again. Makes 50 candies. Contributed to the FareShare Gazette by Robin; 6 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 6g Fat (54.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Amaretto Peach Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons margarine 1/3 cup sugar 1 large egg 3/4 cup unbleached all-purpose flour 24 ounces cream cheese, softened 3/4 cup sugar 3 tablespoons unbleached all-purpose flour 3 large eggs 16 ounces canned peach halves -- * 1/4 cup almond flavored liqueur * Peach halves should be drained, and then pureed. Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. Source : http://www.sierrahome.com/library Contributed to the FareShare Gazette by Dee; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 5g Fat (32.5% calories from fat); 2g Protein; 22g Carbohydrate; 0g Dietary Fiber; 75mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Apple & Raisin Oven Pancake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large baking apple -- cored & thinly sliced 1/3 cup golden raisins 2 tablespoons brown sugar -- packed 1/2 teaspoon ground cinnamon 4 eggs 2/3 cup milk 2/3 cup all-purpose flour 2 tablespoons butter or margarine -- melted Powdered sugar -- optional Preheat oven to 350F. Spray a 9-inch pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar and cinnamon in a medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10-15 minutes or until apple begins to soften. Remove from oven. Increase oven temperature to 450F. Meanwhile, whisk eggs, milk, flour and butter in a medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Invert onto a serving dish. Sprinkle with powdered sugar, if desired. Source : "FBNR All-Time Favorite Casseroles" S(MCFormatted/Posted by Dee): "" Copyright : "© 2001 Publications International, Ltd." Contributed to the FareShare Gazette by Dee; 7 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 8g Fat (37.9% calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 139mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Apple Praline Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 2 tablespoons butter 1 cup graham cracker crumbs 2 tablespoons sugar APPLE MIX: 1/4 cup unsalted butter 1/2 cup light brown sugar 2 pounds apples -- peeled, cored, and diced into 1/2-inch pieces 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground allspice TOPPING: 1 1/2 cups dark brown sugar 1/2 cup butter -- softened 1 cup pecan pieces CHEESECAKE: 1/2 cup sugar 16 ounces cream cheese -- softened 3 large eggs 1 cup heavy cream 1. For crust: Melt 2 tablespoons butter. Stir in the crumbs and 2 tablespoons sugar until thoroughly blended. Press into the bottom of a 9-inch springform pan. Set aside. 2. For apple mix: In a Dutch oven, melt 1/4 cup butter over low heat, add light brown sugar, apples, cinnamon, nutmeg, and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. 3. For topping: In a small bowl, mix dark brown sugar, 1/2 cup softened butter, and pecan pieces with a fork until well incorporated. Reserve. 4. For cheesecake: In a large bowl with an electric mixer cream together 1/2 cup sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared springform pan. Spread praline topping over the top. Bake at 350F. for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream. Contributed to the FareShare Gazette by Cora; 11 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 27g Fat (55.0% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Asparagus with Sun-Dried Tomatoes and Feta Cheese Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pound fresh asparagus -- top halves only 1/2 cup sun-dried tomato half 1/2 cup feta cheese -- crumbled fresh lemon juice -- to taste 1/4 teaspoon coarse sea salt 1/4 teaspoon freshly ground black pepper Pour olive oil into a medium skillet and set heat on Medium. After 2-3 minutes, add the asparagus and saute', stirring often, for 5-6 minutes. Add the tomatoes and toss. Top with a squeeze of fresh lemon, salt and pepper taste. Put in serving dish or dinner plates and top with feta cheese. Makes 4-6 servings. Source : "Quick & Light Healthy Cooking Magazine, April 2002" S(MC formatting by): "bobbi744@attbi.com" Yield : "4 to 6 servings" NOTES : This was a delicious side dish. We served it with salmon and hard rolls. It made a light and tasty dinner. Contributed to the FareShare Gazette by Bobbie; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 8g Fat (45.5% calories from fat); 6g Protein; 15g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 554mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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