Recipes Included On This Page Flour Frosting Food Colorings Fried Egg Sandwich Ala Art Fruit Crumb Bars (Contest Winner) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Flour Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flour 1 cup milk 1/2 cup shortening 1/2 cup butter 1 cup sugar In a small saucepan, mix flour and milk slowly, to avoid lumping. Stirring constantly bring to a boil, boil until thick (just 30-60 seconds). Remove from heat and cool very well (I usually cool it in the refrigerator.) In mixer, combine shortening, butter and sugar until well mixed. Add flour mixture and 1 teaspoon vanilla. Beat very well. This takes some time. It should be fluffy and not sugary. If it is not beaten enough it will be grainy and sloppy instead of fluffy. Contributed to the FareShare Gazette by Connie; 30 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Food Colorings Recipe By :S.N.A.C.K.S. by Jan Brink & Melinda Ramm; 1984 Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Blue** 1/2 cup water 1/2 cup blueberries **Brown** Carob powder or syrup **Green** Spinach leaves -- or alfalfa tea 1/2 cup water **Orange** 1 carrot 1/4 cup water **Pink** Cranberry juice **Red** 2 fresh beets -- washed 3/4 cup water **Yellow** 1 teaspoon saffron 1 cup water **Peach** 1 Red coloring 1 Yellow coloring "...the following recipes are quite simple and they will keep in the refrigerator for days. You will need only a drop or two at a time. Colorings can be frozen for even longer storage." BLUE Boil water and berries together for about 5 minutes. Strain and discard everything but the liquid. Store in a clean jar. Makes 1 1/2 cups. BROWN Carob powder or syrup can be used to color and flavor frosting. GREEN Boil spinach or tea and water for about 5 minutes. Strain and discard everything but liquid. Refrigerate in a clean jar. Makes 1 cup. ORANGE Place carrot in a blender or food processor and process until it is ground into small pieces. Add water and continue to blend until mixture is smooth. Strain and store liquid in a clean jar. Makes 1/4 cup. PINK In place of the liquid called for in a frosting recipe, use cranberry juice. It adds a delicious flavor as it tints. RED Place ingredients into a saucepan. Bring mixture to a boil and continue boiling for 5 minutes. Strain and discard everything but the liquid. Store in a clean jar. Use sparingly, as icing will pick up a little of the beet flavor. Makes 1 cup. YELLOW Add saffron to boiling water and continue boiling 5 minutes. Allow mixture to cool; strain and pour liquid into a clean jar to store. Makes 1 cup. PEACH Mix 1 part Red Coloring to 1 part Yellow Coloring. From S.N.A.C.K.S. by Jan Brink & Melinda Ramm; 1984; New American Library. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Egg Sandwich Ala Art Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 slices wheat bread 2 large eggs 1/4 teaspoon Seasoned Salt 1/2 teaspoon hot sauce Melt butter in a medium sized, non-stick pan. Swish bread slices quickly on both sides in the heated butter. Brown both sides of the bread lightly. Crack an egg on each slice of bread. Season liberally with seasoned salt. [I used "Mild to Wild Pepper and Herb" Chipotle Grill Seasoning from http://wildpepper.com.] In about a minute, flip the bread and eggs over carefully. Allow the egg to cook another minute or two, depending on how you like them. If you want the egg yolk broken, press down on the bread with a spatula. Flip one of the slices over and remove from the pan to a plate. Remove the other slice without flipping and place on top of the first. Sprinkle with hot sauce and eat with a fork. It made a great tasting, quick lunch for me today. Description : "A variation of a standard sandwich." NOTES : Created by Art Guyer, September 14, 2002 Formatted in MasterCook Contributed to the FareShare Gazette by Art; 16 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 364 Calories; 22g Fat (55.4% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 405mg Cholesterol; 897mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fruit Crumb Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-09 Sep. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 1/4 teaspoons ground cinnamon 4 cups quick-cooking oats 1 1/2 cups packed light-brown sugar 1 1/2 cups unsalted butter -- (3 sticks) cut into 1/2-inch pieces Apple or Cranberry Filling -- see below **Apple Filling** 4 tablespoons unsalted butter 6 tablespoons packed light-brown sugar 10 Granny Smith apples -- cored peeled, cut into 1/2-inch pieces 1 tablespoon ground cinnamon Juice of half a lemon 1. Heat oven to 375°F. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in oats and brown sugar. Using your fingers, work butter into mixture until combined; mixture should be crumbly but hold together. 2. Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat mixture into bottom of pan. Spread desired filling over oat mixture. Sprinkle remaining oat mixture over filling. Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into about 60 1 1/4-by-2 1/2-inch pieces. Serve. **Cranberry Filling** Makes 3 3/4 cups If fresh cranberries are not available, frozen will work just as well. 6 cups cranberries 1 cup sugar 1 cup golden raisins 1. Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies. **Apple Filling** Makes 5 cups 4 tablespoons unsalted butter 6 tablespoons packed light-brown sugar 10 Granny Smith apples - cored, peeled, cut into 1/2-inch pieces 1 tablespoon ground cinnamon Juice of half a lemon 1. Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl. 2. Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies. Source : "http://www.marthastewart.com" Yield : "5 dozen" NOTES : It takes much less time to make the cranberry version of these, as there is no peeling or slicing involved. Contributed to the FareShare Gazette by Dee; 30 September 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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.