Recipes Included On This Page Baked Winter Pear and Apple Crisp Basil-Tomato Corn Muffins Black Licorice Candy Blueberry Fruit Leather Broccoli Tomato Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Winter Pear and Apple Crisp Recipe By :Edmonton Journal TV Times 1994 Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apples -- peeled (750 mL) 3 cups pears -- peeled (750 mL) 1 tablespoon lemon juice -- (15 mL) 1 teaspoon lemon rind -- grated (5 mL) 1/3 cup all-purpose flour -- (75 mL) 1 cup rolled oats -- (250 mL) 1/2 cup chopped nuts -- (125 mL) 1 cup brown sugar -- (250 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/2 teaspoon nutmeg -- (2 mL) 1/3 cup melted butter -- or margarine (75 mL) Toss fruit with lemon juice. Spread in lightly buttered 9-inch baking pan or deep pie plate. In a mixing bowl, combine lemon rind, flour, oats, nuts, sugar and spices. Blend in butter with a fork and spread over fruit. Bake in preheated 350F (180C) oven for 30 - 40 minutes or until tender and golden. Serve with milk, cream or ice cream. Makes 6 - 8 servings. Notes : Any combination of winter pears and apples will work. You might even toss in a handful of cranberries. From The Edmonton Journal TV Times; 1994. MC format by Hallie. Untried. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 18g Fat (38.1% calories from fat); 5g Protein; 62g Carbohydrate; 6g Dietary Fiber; 28mg Cholesterol; 116mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Basil-Tomato Corn Muffins Recipe By :Cooking Pleasures, Aug/Sept 1999 Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup milk 2 eggs 1/4 cup butter -- melted 2 cups corn 1/2 cup chopped sun-dried tomatoes -- oil-packed, drained 2 tablespoons finely chopped fresh basil The combination of fresh corn and sun-dried tomatoes gives a wonderful natural sweetness to these muffins. Heat oven to 400F. Grease 12 muffin cups. In large bowl, combine cornmeal, flour, sugar, baking powder and salt; mix well. In small bowl, combine milk and eggs; beat well. Add milk mixture and butter to flour mixture; stir just until moistened. Fold in corn, tomatoes and basil. Spoon batter evenly into muffin cups. Bake 20 - 25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 12 muffins MC format by Reggie. Untried. Contributed to the FareShare Gazette by Reggie; 14 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 6g Fat (29.8% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 406mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Black Licorice Candy Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cane sugar 1 1/2 cups Karo syrup -- (corn syrup) 1 cup Eagle Brand condensed milk 1 cup butter 1 tablespoon black food colouring (15 ml) 1 dash salt 1 tablespoon anise oil or 2 to 3 tablespoons anise extract Cook at 232 degrees F. Stir constantly. Do not wash sides of pan down. Pour into greased 9 x 13-inch pan. Cool in refrigerator. Cut into bite size pieces and wrap in waxed paper. Art's Thought: During the cooling process, experiment with cutting long, thin strips of the licorice and twist a few together and return to refrigerator. 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; 29 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Fruit Leather Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh blueberries 1 cup fresh strawberries 1/4 cup honey 1 tablespoon almond extract Place blueberries and strawberries in blender or food processor and process until smooth. Pour mixture through a strainer to remove skin and seeds. Stir in honey and almond extract. Place mixture in a large skillet (10-inch is best). While stirring frequently, cook over very low heat for 1 hour until thickened. Prepare a cookie sheet by lining with parchment paper (paper is best but foil can be substituted). Preheat oven to 150°F. Pour thickened mixture onto parchment paper and spread to form an 8 x 12-inch rectangle. Bake* for 5 1/2 to 6 hours until the fruit sheet is dry enough not to stick to your fingers but moist enough to roll. Remove from oven and cool. Once cool, leather should be stored in an airtight container or rolled in plastic wrap to keep. Yield : six 3 x 4-inch squares Source : "http://www.blueberries.com/Recipes" S(MCFormatted/Posted by Dee): "" Copyright : "© 2001 MBG Marketing" NOTES : *Placing a potholder in the oven door to keep it ajar will help dry the leather by allowing moisture to escape. Contributed to the FareShare Gazette by Dee; 10 September 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; trace Fat (3.7% calories from fat); 1g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Broccoli Tomato Salad Recipe By :Taste of Home Cookbook Serving Size : 6 Preparation Time :0:20 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch broccoli -- (large bunch) separated into florets 2 large tomatoes -- cut into wedges 3/4 cup fresh mushrooms -- sliced 2 green onions -- sliced Dressing: -- (recipe follows) 3/4 cup olive oil or 3/4 cup vegetable oil 1/3 cup tarragon vinegar or 1/3 cup cider vinegar 2 tablespoons water 1 teaspoon lemon juice 1 teaspoon sugar 1 teaspoon salt -- optional 3/4 teaspoon dried thyme 1 garlic clove -- minced 1/2 teaspoon celery seed 1/4 teaspoon Italian seasoning 1/4 teaspoon lemon-pepper seasoning 1/4 teaspoon paprika 1/4 teaspoon ground mustard Cook broccoli in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon. Serves 6-8. Prep Time 20 minutes Source : "Family Time Online" S(MC formatting by): "bobbi744@attbi.com" Copyright : "Copyright © 1999 - 2002 FamilyTime.com, Inc." Yield : "6 to 8 servings" Start to Finish Time: "1:20" T(Chilling Time): "1:00" Contributed to the FareShare Gazette by Bobbie; 8 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 28g Fat (81.9% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 388mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.