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FareShare Gazette Recipes -- July 2003 - L's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Lemon Bread
Lemon Sauce (Amish)

Lemon-Tahini Sauce

Light Gingerbread - GF

Light Lemon Cheesecake - GF

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                     * Exported from MasterCook *

                               Lemon Bread

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  margarine
  2               cups  sugar
  3                     eggs
  3 1/2           cups  flour
  1         tablespoon  baking powder -- plus
     1/2      teaspoon  baking powder
  1 1/2      teaspoons  salt
  2               cups  lemon pudding -- or
                        lemon sauce*
  3        tablespoons  milk

Preheat oven to 350*F. Grease two loaf pans.

In a large bowl, cream the margarine and sugar together thoroughly.
Add the eggs, one at a time, mixing well after each.

Sift the dry ingredients together (or just cut a knife through it for
awhile; the trick is to put air into the dry ingredients) and add them to
the eggs.

Add the lemon pudding and milk and mix until very well blended.

Pour the batter into the prepared loaf pans.

Bake at 350*F for 40 to 50
minutes, or until a toothpick inserted in the center comes out clean.

Yields 2 loaves.

*  You can use 2 packages of dry pudding, canned pudding or the 
following lemon
sauce:
Lemon Sauce (Amish)
  1         tablespoon  butter
     1/2           cup  sugar
  4          teaspoons  all-purpose flour
     1/4      teaspoon  nutmeg
  1                cup  water
  1           teaspoon  grated lemon peel
  2        tablespoons  lemon juice

In a small saucepan melt butter.
Stir in sugar, flour and nutmeg to blend.
Add water, lemon peel and juice.
Cook and stir over medium heat until thickened and bubbly.
Cook for 1 minute longer.

(You can also do this one in the microwave!)

Makes 1 1/3 cups sauce.

Contributed to the FareShare Gazette by Valerie; 9 July 2003.
www.fareshare.net

          - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 165 Calories; 5g Fat (29.2% calories 
from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; 20mg 
Cholesterol; 259mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                           Lemon Sauce (Amish)

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
     1/2           cup  sugar
  4          teaspoons  all-purpose flour
     1/4      teaspoon  nutmeg
  1                cup  water
  1           teaspoon  grated lemon peel
  2        tablespoons  lemon juice

In a small saucepan melt butter.
Stir in sugar, flour and nutmeg to blend.
Add water, lemon peel and juice.
Cook and stir over medium heat until thickened and bubbly.
Cook for 1 minute longer.

(You can also do this one in the microwave!)

Makes 1 1/3 cups sauce.

Contributed to the FareShare Gazette by Valerie; 9 July 2003.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 539 Calories; 12g Fat (19.1% calories 
from fat); 1g Protein; 111g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 
126mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat; 6 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                            Lemon-Tahini Sauce

Recipe By     :Lorna Sass, Short-Cut Vegetarian, page 23
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  flat-leaf parsley -- (small bunch)
                        [about 30 sprigs]
     1/2           cup  sesame tahini
  2              large  garlic cloves -- (2 to 4)
  4        tablespoons  freshly squeezed lemon juice -- (4 to 5)
  2        tablespoons  water -- (2 to 6)
     3/4      teaspoon  salt -- or to taste
     1/8      teaspoon  cayenne -- (optional)

Holding the parsley in a bunch, trim off and discard an inch or so from the
bottom of the stems. Cut the bunch crosswise into thirds. Place in a
colander, rinse and drain. Bounce the colander up and down to shake off
excess water.

Place the tahini, parsley, garlic, 4 tablespoons lemon juice and 2
tablespoons water into the bowl of a food processor. Blend well, scraping
down the sides of the bowl as needed and adding enough additional water
and/or lemon juice to create a sauce with a smooth, pourable consistency
and a nice puckery taste. (The amount of liquid you'll need to add will
depend upon the thickness of the tahini and how much water adhered to the
parsley). Add the salt and cayenne (if using).

Refrigerate until needed, for up to 1 week.

Thin as needed with additional fresh lemon juice - or water, if you're out
of lemons.

Cuisine : "No Cook"

Yield : "1 cup"

NOTES : Whip up a batch and toss it with grains and chopped carrots for a
colorful salad, blend it with cooked chickpeas for a quick sandwich
filling, or spoon it over microwaved kale or steamed broccoli florets set
on a bed of brown rice for an entree.

The amount of garlic you'll need depends upon your taste. I like to start
with two cloves and blend in more if needed - keeping in mind that the
sauce's flavor will be somewhat diluted when mixed with other ingredients.

Contributed to the FareShare Gazette by Chupa; 21 July 2003.
www.fareshare.net

                  - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 10 Calories; trace Fat (4.9% calories 
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 1601mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 
0 Fat.


                      * Exported from MasterCook *

                          Light Gingerbread - GF

Recipe By     :The Gluten-free Gourmet Cooks Fast and Healthy
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  light or dark bean flour
     1/2           cup  cornstarch
     1/4           cup  tapioca flour
  1           teaspoon  baking soda
  1           teaspoon  pumpkin pie spice
     1/4      teaspoon  xanthan gum
     1/2           cup  sugar
     1/4           cup  honey
  4        tablespoons  margarine
     1/2           cup  boiling water
  1                     egg -- plus
  1                     egg white
                        or 1/2 cup liquid egg substitute

Preheat oven to 350F.
Spray an 8-inch square cake pan with vegetable oil spray.

In a medium bowl, blend together the bean flour, cornstarch, tapioca
flour, baking soda, pumpkin pie spice and xanthan gum.

In a large mixing bowl, put the sugar, honey, margarine, water and egg.
Beat slightly.
Add the flour mixture and beat well.

Pour batter into the prepared pan and bake for about 30 to 40 minutes or
until a tester comes out clean.

Serve plain, with sweetened whipped cream or a simple lemon sauce.

This recipe is for a small 8-inch square cake. Double the recipe for a 9-
x 13-inch cake and add 10 to 15 minutes to the baking time.
This is a rice-free cake.

Xanthan Gum: This is a powder milled from the dried cell coat of a
microorganism called Xanthomonas campestris grown under laboratory
conditions. It works as a substitute for the gluten in yeast breads and
other baking with gluten-free flours. It is now available in some health
food stores.

Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette
Hagman;1996; ISBN 0-8050-3980-5.

MC formatted by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie in response to a 
request; 15 July 2003.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 154 Calories; 6g Fat (31.9% calories 
from fat); 1g Protein; 26g Carbohydrate; trace Dietary Fiber; 21mg 
Cholesterol; 213mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 
1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                       Light Lemon Cheesecake - GF

Recipe By     :The Gluten-free Gourmet Cooks Fast and Healthy
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-07 July 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Crust**
  1 1/2           cups  GF dried cookie crumbs
                        or graham cracker or sweet bread crumbs
  2        tablespoons  margarine -- melted
                        **Filling**
  6             ounces  lemon gelatin powder
  8             ounces  light cream cheese
  1                cup  sour cream substitute
                        or fat-free sour cream
     1/2           cup  sugar
  1           teaspoon  vanilla
     1/2           cup  orange marmalade -- for topping
                        or kiwi marmalade -- optional

Egg free, no bake.

Author's note: A very light cheesecake for the calorie conscious, egg free
for the cholesterol counters. This can be made for the diabetic using the
sugar-free gelatin. If you have Mock Sour Cream use this in place of the
sour cream substitute. Top this with the marmalade or make Raspberry
Sauce.

**Crust**

Preheat oven to 350F.
Mix the crumbs and margarine. Pat into a 9-inch springform pan, reserving
2 tablespoons for topping if neither marmalade nor Raspberry Sauce is
used.
Bake for 7 to 10 minutes. Let cool.

**Filling**

In a large mixing bowl, dissolve the gelatin in 2 cups boiling water. Add
1 cup ice water. Refrigerate until almost set, about 1 hour.

Meanwhile beat together the cream cheese, sour cream, sugar and vanilla.

When the gelatin is almost set, with mixer at high speed beat the cream
cheese blend into the gelatin for 5 minutes.

Pour into the prepared pan. Sprinkle the reserved crumbs over top if
using.  Refrigerate until set - about 4 hours.

To serve with topping rather than crumbs, thin the marmalade slightly with
orange juice and spread on top of the cheesecake.

Xanthan Gum: This is a powder milled from the dried cell coat of a
microorganism called Xanthomonas campestris grown under laboratory
conditions. It works as a substitute for the gluten in yeast breads and
other baking with gluten-free flours. It is now available in some health
food stores.

Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette
Hagman;1996; ISBN 0-8050-3980-5.

MC formatted by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 13 July 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 136 Calories; 4g Fat (25.3% calories 
from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 
129mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat; 1 1/2 Other Carbohydrates.

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