Recipes Included On This Page Margaret's Apple Cake Marie's Boiled Frosting Menthes de Minuit - French Midnight Mints - English Mushrooms Braised with Herbs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Margaret's Apple Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large tart apples -- peeled and sliced 5 tablespoons sugar 2 teaspoons cinnamon **Cake Batter** 3 cups flour 2 1/2 cups sugar 1 cup vegetable oil 4 eggs 1/2 teaspoon salt 2 1/2 teaspoons vanilla 3 teaspoons baking powder 1/2 cup orange juice Mix the apples, sugar and cinnamon together and let stand while making the cake batter. (I never peel apples, but it is discretionary) Mix the batter in the order given. Place in a greased 10-inch tube pan in layers with apple slices. Bake in a 350F for 75 to 80 minutes, or until a toothpick comes out clean. Turn onto a cake plate and glaze with confectioner's sugar mixed with a little orange juice. Contributed to the FareShare Gazette by Jennie; 19 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 507 Calories; 20g Fat (35.1% calories from fat); 5g Protein; 78g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 231mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Marie's Boiled Frosting Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg whites 1/2 cup corn syrup 1/2 cup granulated sugar 1/8 teaspoon salt 1 teaspoon pure vanilla Combine egg whites, corn syrup, sugar & salt in the top of a double boiler over boiling water. Cook, beating constantly with an electric mixer for 7 minutes, or until frosting stands in firm peaks. Remove from heat, add vanilla and beat well. This is very sticky, but oh so good! Maple flavoring will turn it into a maple frosting, or peppermint, etc! Use your imagination! Contributed to the FareShare Gazette by Doug; 4 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 19g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Menthes de Minuit - French Recipe By :Company's Coming: 150 Delicieux Carrés Serving Size : 36 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Couche Inférieure** 1/2 tasse beurre ou margarine -- (125 mL) 5 c. à soupe cacao -- (75 mL) 1/4 tasse sucre granulé -- (50 mL) 1 oeuf -- battu 1 3/4 tasse chapelure de biscuits graham -- (400 mL) 1/2 tasse noix de Grenoble hachées -- (125 mL) 3/4 tasse noix de coco finement râpée -- (175 mL) **Seconde Couche** 1/3 tasse beurre ou margarine -- (75 mL) 3 c. à soupe lait -- (45 mL) 1 c. à thé essence de menthe -- (5 mL) 2 tasses sucre à glacer -- (450 mL Colorant alimentaire vert **Troisième Couche** 2/3 tasse Brisures de chocolate -- (150 mL) mi-sucré 2 c. à soupe beurre ou margarine -- (30 mL) **Couche Inférieure** Mélanger la première quantité de beurre, la première quantité de sucre et le cacao dans une casserole. Porter doucement à ébullition. Ajouter en tournant l'oeuf pour épaissir. Retirer du feu. Incorporer la chapelure, les noix et la noix de coco. Entasser très fermement dans un moule graissé de 9 x 9 pouces (22 x 22 cm). **Seconde Couche** Mélanger la seconde quantitéde beurre, le lait, l'essence de menthe et le sucre à glacer dans un bol. Bien battre ensemble. Donner une jolie teinte verte. Etaler sure la première couche. **Troisième Couche** Fondre les brisures et la troisième quantité de beurre dans une casserole sur feu doux ou sur de l'eau chaude. Etaler sur la seconde couche. Refroidir et conserver couvert au réfrigérateur. Ceci se gardera bien et se gèlera aussi bien. Couper en 36 carrés. Company's Coming: 150 Delicieux Carrés par Jean Paré; 1990. MC format par Hallie. Contributed to the FareShare Gazette by Hallie; 9 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Midnight Mints - English Recipe By :Company's Coming: 150 Delicious Squares Serving Size : 36 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Bottom Layer** 1/2 cup butter or margarine -- (125 mL) 5 tablespoons cocoa powder -- (75 mL) 1/4 cup granulated sugar -- (50 mL) 1 egg -- beaten 2 cups graham cracker crumbs -- (500 mL) 1/2 cup chopped walnuts -- (125 mL) 1 cup shredded coconut meat -- (250 mL) **Second Layer** 1/4 cup butter or margarine -- (50 mL) 3 tablespoons milk -- (45 mL) 1 teaspoon peppermint extract -- (5 mL) 2 cups icing sugar -- (500 mL) Green food coloring **Top Layer** 2/3 cup chocolate chips -- (150 mL) 2 tablespoons butter or margarine -- (30 mL) **Bottom Layer** Combine the butter, cocoa and sugar in a saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat and add crumbs, nuts and coconut. Pack firmly into greased 9- x 9-inch (22 x 22 cm) pan. **Second Layer** Combine all ingredients in a bowl. Mix well, adding a few more drops of liquid if needed for easy spreading. Tint a pretty green. Spread over the first layer. **Top Layer** Melt chips and butter in a saucepan over low heat or over hot water. Spread carefully over the second layer. Chill and store in the refrigerator. Cut into 36 squares. This will keep well and will also freeze well. From Company's Coming: 150 Delicious Squares by Jean Pare; 1981. Hallie's notes: I found it easier to spread the top layer over the second layer if I chilled the first two layers a bit first. Even then a light touch was necessary to keep from mixing the two layers and getting a marbled appearance. This has always been a popular dessert at potluck suppers. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 9 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 8g Fat (52.5% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Mushrooms Braised with Herbs Recipe By :Mark Hall; Reversing Heart Disease Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- sliced 1/4 cup red wine 1 teaspoon minced garlic 1/2 teaspoon dried thyme 1 teaspoon dried marjoram 1/8 teaspoon fresh ground black pepper Salt Braise the mushrooms in the red wine with the garlic, thyme and marjoram. Cover the pan for about 5 minutes, until the mushroom juices have been released, then remove the lid. Cook further until the liquid is completely reduced. Add the pepper and salt to taste. Yields 2 cups. From Reversing Heart Disease by Mark Hall. MC format by Hallie. Hallie's comment: This would go nicely with pasta that has been tossed in a little olive oil. Contributed to the FareShare Gazette by Hallie; 20 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (11.1% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

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