Recipes Included On This Page Heartland Grain Salad Honey Citrus Olives Hot Milk Cake Hot Milk Cake In A Bundt Pan Hot Milk Cake with Topping Hot Milk Cinnamon Cake Hot Milk Fluffy Sponge Cake Hot Milk Sponge Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Heartland Grain Salad Recipe By :Lou Jane Temple, Death by Rhubarb Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups wheatberries 2 cups wild rice 2 cups barley 2 cups basmati rice 2 cups toasted seeds and nuts -- assortment 2 cups dried fruits --assortment 1 bunch parsley -- finely chopped Kosher salt and pepper -- to taste 1 cup virgin olive oil 1/2 cup balsamic vinegar or raspberry vinegar Cook and chill the grains. Toast the seeds and nuts: some assortment of pumpkins seeds, sesame seeds, sunflower seeds, chopped peanuts, hazelnuts or cashews. Chop dried fruits: some assortment of apricots, dates, figs, raisins, or prunes. Combine all the ingredients and let set overnight. Adjust the seasonings and dressing before serving; you may need more of both. Recipe By : Lou Jane Temple, Death by Rhubarb Source : Contributed to the FareShare Gazette by Fatima; 12 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 7g Fat (37.1% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Honey Citrus Olives Recipe By :"Deli Food to make at home", Murdoch Books Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Zest of 1 lemon Zest of 1 lime Zest of 1 orange 2 tablespoons lime juice 4 tablespoons lemon juice 1 tablespoon orange juice 1 tablespoon honey 2 teaspoons wholegrain mustard 1/2 cup extra virgin olive oil 2 garlic cloves -- thinly sliced 1/4 teaspoon dried oregano or 1 tablespoon chopped fresh oregano leaves 6 thin slices lemon and lime 1 1/2 cups drained unpitted black olives 1 1/2 cups drained unpitted green olives 2 tablespoons chopped fresh parsley Salt and pepper Mix together the zest of 1 lemon, lime and orange, 2 tablespoons lime juice, 4 tablespoons lemon juice, 1 tablespoon orange juice, 1 tablespoon honey, 2 teaspoons wholegrain mustard, 1/2 cup (125 ml/4 fl oz) extra virgin olive oil, 2 thinly sliced cloves garlic, 1/4 teaspoon dried oregano or 1 tablespoon chopped fresh oregano leaves and 6 thin slices of lemon and lime. Add 1 1/2 cups (265 g/8 1/2 oz) drained unpitted black olives, 1 1/2 cups (265 g/8 1/2 oz) drained unpitted green olives, 2 tablespoons chopped fresh parsley, salt and pepper. Place in a wide-neck, 750 ml (24 fl oz) sterilized jar and seal. Shake, then marinate in the refrigerator for 1 to 2 weeks. Store in the refrigerator. Serve at room temperature. Marinated olives are delicious on their own or as part of an antipasto platter, and will generally keep refrigerated for up to 6 months. To successfully store the olives, it is important to sterilize the storage jar first by rinsing with boiling water and placing the jar in a warm oven until it is completely dry. Contributed to the FareShare Gazette by Natalia; 1 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Milk Cake Recipe By :Alva Jo Carver Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 cups granulated sugar 2 cups plain flour 2 teaspoons baking powder 1 cup margarine -- (2 sticks) 1 cup milk 2 teaspoons vanilla OR 1 teaspoon vanilla and 1 teaspoon lemon flavoring OR 1 teaspoon vanilla and 1 teaspoon almond flavoring Beat eggs and add sugar; beat well until creamy. Add flour and baking powder; beat until well mixed. Bring margarine and milk to a boil. Add to batter and mix well. Add flavoring. Bake in greased and floured tube pan at 350 degrees for 45 minutes. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 24 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 13g Fat (50.8% calories from fat); 2g Protein; 26g Carbohydrate; 0g Dietary Fiber; 49mg Cholesterol; 216mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Hot Milk Cake In A Bundt Pan Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/4 cups whole milk 10 tablespoons unsalted butter 5 eggs 2 1/2 cups granulated sugar 1 1/2 teaspoons vanilla extract Confectioners' sugar -- for sprinkling 1. Set oven at 350F. Butter a 10-inch bundt pan very thoroughly. Dust it with flour. 2. Sift together the flour, baking powder, and salt. 3. In a medium saucepan, heat the milk and butter over medium heat just until the butter melts and the mixture is hot (150F on a food thermometer). 4. In an electric mixer, beat the eggs and sugar on medium speed until the mixture is thick and light colored. Mix in the vanilla. On low speed, blend in the flour. Slowly add the hot milk mixture, mixing just until smooth. 5. Pour the batter into the prepared pan and transfer to the hot oven. Bake the cake 45-55 minutes or until a skewer inserted into the cake's center comes out clean. 6. Let the cake cool slightly in the pan, then turn it out onto a wire rack to cool completely. Sprinkle the cake with confectioners' sugar. Cut into thick slices for serving. Makes 1 large cake. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 24 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 289 Calories; 9g Fat (28.9% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 174mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Hot Milk Cake with Topping Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 tablespoon butter 1/2 cup milk 2 eggs 1 cup sugar 1 teaspoon vanilla 1 cup flour 1/2 teaspoon salt 1 teaspoon baking powder Topping: 5 tablespoons butter 5 tablespoons brown sugar -- or white sugar 3 tablespoons milk -- or cream 3/4 cup coconut Cake : Preheat oven to 350F. Heat milk and butter together until milk is hot but not boiling, and butter is melted. In mixer bowl, beat eggs and sugar together until very light. Stir in vanilla. Mix flour, salt and baking powder together. Remove beaters and add flour mixture to egg mixture alternately with milk-butter mixture. Fold until smooth. Spread batter in a greased 9 inch square pan. Bake for 20 minutes, until top of cake springs back when touched lightly. Topping : Melt butter. Add sugar, milk and coconut. While cake is hot, carefully spread topping over. Place under hot broiler and watch until bubbly and golden. This is good when it is still warm (and when it is cooled too). The cake is a light cake that you can also use without the topping. It makes a nice base for strawberry shortcake (top slices with sweetened strawberries and whipped cream) or with other fruit and ice cream, etc. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 24 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 13g Fat (37.5% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 310mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Hot Milk Cinnamon Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cake** 2 cups sugar 2 cups flour 4 eggs 1 stick butter -- (1/4 pound) 2 teaspoons baking powder 1 teaspoon vanilla 1 cup milk **Topping** 1 cup sugar 1/4 cup cinnamon 1 stick butter -- (1/4 pound) Over low heat, melt butter in the milk. Meanwhile beat eggs in mixer bowl, add sugar, baking powder, vanilla. Add 1cup of the flour, then half the melted butter mixture, then the other cup of flour and the remaining melted butter mixture. Pour into greased 10X13-inch baking dish. Very gently add topping. Topping: Mix together the cinnamon and sugar; very gently sprinkle half the mixture over the top of unbaked cake. Gently lay thin slices of HALF the stick of butter over the cinnamon/sugar mixture. Bake for 30 minutes at 375F; remove cake from oven, sprinkle the remaining sugar and cinnamon and lay thin slices of the remaining stick of butter over that. Return cake to oven and bake for an additional 10 minutes or until "cake is done". Contributed to the FareShare Gazette by Robin; 27 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 13g Fat (35.1% calories from fat); 4g Protein; 52g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Hot Milk Fluffy Sponge Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 extra large eggs 2 cups caster sugar -- (500ml) 2 cups self raising flour -- (500ml) 1 cup milk -- (250ml) 4 tablespoons cooking oil -- (60ml) 2 teaspoons baking powder -- (10ml) 1 teaspoon vanilla essence -- (5ml) Place eggs in a mixing bowl and using an electric beater, break up the eggs. Gradually add caster sugar and beat on high speed for 7 minutes (a very important step). Fold in the sifted self raising flour. Sprinkle the sifted baking powder over the mixture. Boil together the milk and cooking oil and pour the hot liquid over the baking powder. Mix well. Lastly, add the vanilla essence and mix well. Pour into two deep greased and lined baking tins (I usually use the springform tins) and bake at 180 Celsius (350F) for 25 minutes or until a skewer inserted comes out clean. Let stand for 5 minutes before turning out onto a wire rack to cool. Decorate with your favourite icing. Chocolate Cake variation: Replace half a cup of self raising flour with 3/4 cup cocoa. Contributed to the FareShare Gazette by Robin; 27 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 6g Fat (77.1% calories from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 80mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Hot Milk Sponge Cake Recipe By :Michelle Chen Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 tablespoon unsalted butter 1 cup sifted cake flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 3/4 cup super fine sugar 1 teaspoon vanilla extract Position rack in the lower third of oven and preheat to 350F (175 degrees C). Butter 9-inch round layer pan and line with a parchment circle. In a small saucepan, heat milk and butter to almost boiling. Set aside. Sift together the flour, baking powder, and salt in a triple sifter. Set aside. Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape sides of the bowl occasionally. The mixture will thicken and turn light yellow in color. Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add dry ingredients all at once, and beat just until blended, scraping sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan. Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch. Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze. Notes : This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie. Makes 1 9-inch-round pan Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 24 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 3g Fat (32.5% calories from fat); 3g Protein; 12g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 216mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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