Recipes Included On This Page Peaches 'N' Cream Dessert Peaches - N - Cream Bars Peaches and Cream Bars Peanut Butter Sheet Cake Pear Upside Down Cake Pecan Crusted Salmon Pizza or Calzone Dough Potato Calzone Praline Pumpkin Dessert Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peaches 'N' Cream Dessert Recipe By :Margery Bryan, Royal City, WA Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 1 egg 3 tablespoons cold water Filling: 1 cup sugar 1/3 cup all-purpose flour 5 medium fresh peaches -- peeled and sliced 1 cup whipping cream 1/2 teaspoon ground cinnamon In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball:; roll out on a lightly floured surface to a 13x9" rectangle. Place in an ungreased 13x9x2" baking pan. For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 F. for 20 minutes. Reduce heat to 350 F.; bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers. Source: "Taste of Home - August-September '97, p. 67" S(mastercook formatting by): "bobbie" Contributed to the FareShare Gazette by Bobbie 16 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 358 Calories; 21g Fat (51.5% calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 191mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Peaches - N - Cream Bars Recipe By :Marianne Page Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 graham cracker squares (15 rectangles) 1/3 cup sugar, plus 1/2 cup sugar 1/2 cup sliced almonds 6 tablespoons unsalted butter, melted 12 ounces cream cheese, at room temperature 2 eggs 1 teaspoon vanilla Topping: 2 tablespoon butter, cold and cut into pieces 1/4 cup light brown sugar, packed 1/2 cup almonds, sliced 2 tablespoons four 1 jar (13 oz) peach preserves Heat oven to 350F degrees. Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray. Combine crackers, 1/3 cup sugar and almonds in blender. Process until well blended. Pour in melted butter. Process until crumbs hold together. Press into bottom of pan. Bake at 350F degrees for 10 minutes or lightly colored. Meanwhile, beat together cream cheese and the 1/2 cup sugar in a large bowl with electric mixer until smooth. Beat in eggs one at a time then beat in vanilla. Remove crust from oven. Pour in cream cheese mixture, spread evenly in pan. Return to oven and bake 15 minutes or until slightly puffed. Prepare topping; crumble together cold butter, brown sugar, sliced almonds, and flour in bowl. Remove pan from oven. Stir peach preserves to break up clumps. Gently spread peach preserves over top of bars. Sprinkle with topping. Bake another 15 minutes or until hot and bubbly. Cool completely in pan on wire rack for firmer bars, chill in refrigerator. Cut into bars and serve. Makes about 2 dozen. Contributed to the FareShare Gazette by Art 13 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; 2g Fat (42.7% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Peaches and Cream Bars Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix 2 eggs 1/2 cup butter, melted 1 package coconut pecan frosting mix, dry 1 can sliced peaches, drained (1 lb. 13 oz.) 2 cups sour cream 1 egg Combine dry cake mix, 2 eggs and butter, and dry frosting mix. By hand, stir until cake mix is moistened. Press in ungreased 9x13 inch baking pan. Bake at 350F degrees for 10-15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Top with peach slices. In small bowl, combine sour cream and 1 egg. Pour evenly over peaches. Return to oven and bake 10-15 minutes longer. Store leftover dessert in the refrigerator. Makes about 2 dozen. Contributed to the FareShare Gazette by Art 14 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 7g Fat (44.3% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 159mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Sheet Cake Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup peanut butter 1 cup water 2 sticks margarine -- (1 cup) 2 eggs 1/2 cup milk or buttermilk 2 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt Frosting: 1 stick margarine -- (1/2 cup) 1/2 cup peanut butter 6 tablespoons sour milk or buttermilk 1 teaspoon vanilla 1 pound confectioner's sugar Bring to boil: peanut butter, water and margarine. Add dry ingredients and stir. Add eggs and milk and stir. Bake in greased 15x10x1" sheet pan at 350 F. for 20-25 minutes. Frosting: Bring margarine, peanut butter and sour cream or butter milk to a boil. Add vanilla and confectioner's sugar. Stir until smooth. Pour onto warm cake. Source: "Waverly High School Reflections Choir-Cookbook, '97, p.150" S(mastercook formatting by): "Bobbie" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 17g Fat (43.8% calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 330mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 2 1/2 Other Carbohydrates. NOTES : Waverly High School is located just west of Lansing, Michigan, in Delta township. Bobbie's Note: This is delicious and easy. I made only half since there are only two of us. I used a 9x9" square baking pan. I used the buttermilk for both the cake and the frosting. Contributed to the FareShare Gazette by Bobbie 10 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - Art's Note: I have to tell you Bobbie, I don't get peanut butter cake often enough. And my problem is, I eat all the cake before it dries out! * Exported from MasterCook * Pear Upside Down Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Sugar 1/2 cup Unsalted butter 1 cup All purpose flour 1/2 teaspoon Salt 1 teaspoon Baking Powder 2 Eggs, extra large 1 teaspoon Vanilla extract 1 teaspoon Lemon zest 4 Pears, peeled, cored, and sliced lengthwise into 8 segments 1 tablespoon Unsalted butter 2 tablespoons Sugar 1 tablespoon Cinnamon, ground In an electric mixing bowl, using the paddle attachment, cream together butter and 3/4 cup sugar. Once creamed, add eggs one at a time and mix until fully incorporated. Combine and sift flour, salt and baking powder, add to creamed mixture and mix slowly until combined. In a small sauce pot, melt 1 T butter, 2 T sugar and cinnamon and pour into a buttered and floured 9" cake pan. Arrange the pears on the bottom of the pan and then pour the cake batter over the top. Bake at 350 degrees F for 25 minutes or until golden. Let cool for 20 minutes. Over the flame, heat the bottom of the pan to loosen sugar mixture, then invert the pan, removing the cake. Serve warm with vanilla ice cream or vanilla sauce. Contributed to the FareShare Gazette by Laurie 10-01-2003 http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1608 Calories; 103g Fat (56.6% calories from fat); 1g Protein; 178g Carbohydrate; trace Dietary Fiber; 279mg Cholesterol; 1569mg Sodium. Exchanges: 0 Fruit; 20 1/2 Fat; 12 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Laurie 10-01-2003 http://www.fareshare.net * Exported from MasterCook * Pecan Crusted Salmon Recipe By :Chef David Fipipetti, Turner Fishery's (Boston) Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Wild Rice : 1 small onion, diced 1 teaspoon chopped garlic 1 tablespoon Olive Oil 1 1/2 cup Wild Rice 3 1/2 cups Merlot 1/4 stick butter Salt and White Pepper to taste For the Salmon: 1 cup pecans 4 fillets Salmon (8 ounces each) Salt and Pepper to taste 1/4 cup Melted Butter For the Cabbage: 1/2 Head Savoy Cabbage, thinly sliced 1 teaspoon Salt 1 teaspoon White Pepper 1/2 teaspoon Cayenne Pepper 1 tablespoon Sugar 2 tablespoons Olive Oil Cooking Instructions: Sauté the onion and garlic in olive oil until soft. Add the rice and sauté another minute. Add the wine. Bring to a boil. Boil for 2 minutes, then reduce the heat and simmer for 30 minutes. Remove from heat and add the butter, salt and white pepper. Keep warm. Toast the pecans on a cookie sheet in a 330 degree oven for 8 to 10 minutes, then chop finely. Season each filet with salt and pepper. Brush with the melted butter, then roll in the toasted pecans. Bake on an oiled baking sheet at 350 degrees for 20 minutes. Season the cabbage with salt, white pepper, cayenne pepper and sugar. Heat the olive oil in a sauté pan until very hot. Add cabbage and cook very quickly, stirring often, until tender. The cabbage will blacken slightly. To assemble, place the rice on a plate, surround with the cabbage and place the salmon on top. Contributed to the FareShare Gazette by Art 09 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 652 Calories; 46g Fat (61.6% calories from fat); 11g Protein; 54g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 713mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 9 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pizza or Calzone Dough Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups all-purpose flour 1 teaspoon sugar 1 1/2 salt 1 envelope yeast or 2 1/2 teaspoons yeast 1 1/4 cups warm water (defined as 105-115F) Olive oil Place dry ingredients in a food processor with the dough blade and let it go while running your tap water to get warm. Dump the tap water into the food processor and time the processing for 45 seconds. It should form a pretty smooth lump, but a little sticky. Turn the dough out into a glass or metal bowl that has been coated with some olive oil. Coat the dough with oil by turning it. Cover it with plastic wrap. Let this rise for about 45 minutes. Now, place the dough on a floured surface (divide it with a sharp knife if you're going to) and punch it down, let it rest for 5-10 minutes. Divide into half, quarters, or eighths and form them circlish and let them rest. If you divide this dough into 4 equal pieces, these crusts will stretch roughly into dinner plate-size. This dough also freezes reasonably well after the 45 minute rising. Cook crusts on a pizza stones in an oven that's been preheated at 500-550F until they are lightly browned. Add toppings and cook the pizzas for 6-8 minutes. They get crispy and a tiny bit charred like in Europe from the wood-burning ovens. Contributed to the FareShare Gazette by Art 12 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 1g Fat (2.4% calories from fat); 11g Protein; 81g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 801mg Sodium. Exchanges: 5 Grain(Starch); 0 Other Carbohydrates. * Exported from MasterCook * Potato Calzone Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough-You need (for 1 large or 2 small: 100 grams flour (slightly less than a cup) 2 tablespoons olive oil water 1 pinch salt For the filling-You need: Anything you like really, your favorite vegetables, yesterday's dinner, cheese and cold meat, the choices are endless. Here is one: left over mashed potato chopped ham or bacon (smoked) 50 grams parmesan grated (about a half cup) a few spring onions chopped salt and pepper 1 egg beaten Mix the flour and oil in a bowl. Gradually stir in the water until you form a non-sticky dough. Turn out onto a floured surface, and roll out to about 1 cm (4/10") thick. Cut into circles about 15 cms (6") in diameter (a bit bigger or smaller depending on how big you want the finished product). Mix all the filling ingredients (except the egg) in a bowl. Divide the mixture evenly among the dough circles and spoon into the centre of each, brush a little water around the edge of the dough to help seal it, then fold over, encasing the filling. Push the edges together with the end of a fork, which seals it and leaves a pretty cool pattern, brush with the beaten egg and bake in a hot oven, 220°c (425F) for 12 minutes or until golden. Contributed to the FareShare Gazette by Art 11 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 27g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 5 1/2 Fat. * Exported from MasterCook * Praline Pumpkin Dessert Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 ounce can pumpkin 1 12 ounce can evaporated milk 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 package Betty Crocker SuperMoist white cake mix 1 1/2 cups chopped pecans -- or walnuts 3/4 cup butter or margarine -- melted Heat oven to 350 F. Grease rectangular pan, 13x9x2". Mix pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan. Sprinkle cake mix (dry) over pumpkin mixture. Sprinkle with pecans. Pour melted margarine over top. Bake uncovered 50-60 minutes or until knife inserted in center of dessert comes out clean. Makes 12 servings. Serving Ideas : This fabulous pumpkin dessert is delicious with a scoop of cinnamon ice cream or a dollop of whipped cream. NOTES : Success Hint: Be sure to use canned pumpkin, not pumpkin pie mix, for this yummy dessert. Bobbie's Note: This was very easy and delicious. One I will make when I want a pumpkin dessert for a large group. It served about 16. We had at with whipped cream. Contributed to the FareShare Gazette by Bobbie 07 October 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 25g Fat (65.1% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.

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