Recipes Included On This Page Peach Melba Cobbler Peachy's Cherry Breakfast Bread Pudding Pear Bread Pudding Persian Herb Salad - Sabzi Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peach Melba Cobbler Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 teaspoon salt 1 cup butter-flavored shortening 1/2 cup ice-cold water -- (up to) 1 1/2 cups granulated sugar 1/4 cup cornstarch 1 teaspoon cinnamon 4 cups fresh peaches -- peeled and sliced 3 cups fresh raspberries 2 tablespoons butter 1 egg yolk 1 tablespoon whole milk Pre-heat the oven to 375 degrees F. and prepare an 8-inch square baking dish with light coating of non-stick cooking spray and a light dusting of flour. To prepare the cobbler crust, sift together the flour and salt in a large mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add a bit of the ice-cold water. Blend with a fork or whisk when you start and finish with your hands to make sure the ingredients are well combined. You may use as little as one-third cup or up to 1/2 cup water to form a consistent dough. Divide the dough into two unequal portions about 1/3 and 2/3 the total mixture. On a lightly floured surface or on waxed paper, pat or roll the large ball of dough into a 12-inch square. Fit the rolled crust into the prepared baking dish, trimming the pastry level with the top of the 2-inch- deep dish. In a large mixing bowl stir together the sugar, cornstarch and cinnamon. Stir in the peaches and raspberries. When thoroughly combined, pour the fruit mixture into the pastry-lined baking dish. Dot with small pieces of butter. Pat or roll the remaining small ball of dough into a 9x9-inch rectangle. Cut the rolled dough into strips for a lattice pattern. Crimp and trim the lattice ends even with the pastry base. In a small mixing bowl combine the milk and egg yolk. Brush the mixture over the top of the lattice and sprinkle with about 1 teaspoon of sugar, if desired. Place the baking dish on a cookie sheet. Bake for 60 minutes or until the crust in golden brown and the filling is bubbly. Let cool, scoop and serve. It is fantastic served with ice cream or whipped cream. Source : "http://www.recipe-a-day.com" S(mastercook formatting by): "bobbi744@comcast.net" Contributed to the FareShare Gazette by Bobbie; 20 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 567 Calories; 6g Fat (9.1% calories from fat); 8g Protein; 123g Carbohydrate; 8g Dietary Fiber; 46mg Cholesterol; 399mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Peachy's Cherry Breakfast Bread Pudding Recipe By :"Cherry Home Companion: A Cherry Cookbook" Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bread 1/2 cup butter -- melted 1/4 cup sugar 1 tablespoon cinnamon 1 cup dried cherries 3 cups half and half 1/4 cup brown sugar 6 eggs -- slightly beaten 1/4 teaspoon salt Cut the bread into cubes and toss with the melted butter in a large bowl. In a small bowl, stir the sugar and cinnamon together. Then toss them with the bread. Transfer the bread mixture to a buttered 9x13-inch baking pan. Sprinkle the dried cherries on top. In another bowl, stir together the half and half, brown sugar, eggs and salt. Pour the egg mixture over the bread. Bake for 35 to 40 minutes at 350 degrees F. or until the dish is set. Serve with syrup. Serve with syrup. The pudding can be assembled the night before and refrigerated. Take the pudding out of the refrigerator about an hour early to bring it back to room temperature before baking. Source : "Detroit Free Press: July 8, 2003" NOTES : Peachy Rentenbach is the owner of La Becasse, a restaurant in Burdickville, near Traverse City. Her delicious breakfast pudding tastes like fancy french toast studded with Michigan dried cherries. Chupa's Notes: Cut the fat by using fatfree half&half, margarine, and eggbeaters. I used Entemann's fatfree pound cake and turned it into dessert. Soak the cherries in Cointreau, or any other sweet liqueur for half an hour; drain before using. Recipe by: "Cherry Home Companion: A Cherry Cookbook" by Patty LaNoue Stearns, Arbutus Press. Contributed to the FareShare Gazette by Chupa; 27 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 524 Calories; 28g Fat (46.7% calories from fat); 12g Protein; 59g Carbohydrate; 3g Dietary Fiber; 205mg Cholesterol; 572mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pear Bread Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 1/4 cup rum or 1 teaspoon Rum extract & water 2 cups ripe pears -- peeled, sliced, 1/2 cup sugar 4 cups white bread -- coarsely torn with no crusts 3 cups milk 3 eggs 1 teaspoon vanilla Preheat oven to 350 degrees F. Heat rum mixture and pour over raisins; set aside. Melt 1 tablespoon of butter in frypan; add pears and cook 5 minutes. Add 1/4 cup sugar; stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish; bake at 350 degrees F. for 50 minutes. Contributed to the FareShare Gazette by Dancer^; 29 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 653 Calories; 12g Fat (17.2% calories from fat); 20g Protein; 110g Carbohydrate; 4g Dietary Fiber; 112mg Cholesterol; 938mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Persian Herb Salad - Sabzi Recipe By :Adapted from Vegetarian Cooking for Everyone Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fresh spinach 1 cup arugula 4 celery leaves -- (4 to 6) or lovage leaves 6 mint leaves 1/4 cup flat parsley leaves 1/4 cup cilantro leaves 1/4 cup dill 2 scallions -- thinly sliced 1 pinch salt 1 tablespoon olive oil 1 teaspoon lemon juice -- (1 to 2) Wash the greens and herbs and dry well with the kitchen towel. Tear or chop the spinach, arugula, celery and mint leaves into bite-sized pieces. Toss everything but the oil and lemon juice. Drizzle the olive oil and lemon juice over the salad, toss and serve. Source : "VeggieTable.com" NOTES : If you grow your own herbs, this healthy salad is a great way to enjoy them... or show them off. Adapted from Deborah Madison's Vegetarian Cooking for Everyone. Contributed to the FareShare Gazette by Chupa; 18 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 4g Fat (55.5% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

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