Recipes Included On This Page Christmas Ginger Cookies Christmas Ham Braised In White Wine With Vegetables Cinnamon Apples with Dumplings Cold Sesame Noodles Starter - LF Vegan 6 pts Corn and Kale Skillet Cakes Country Apple Coffee Cake Cranberry And Banana Flambé Crazy Cherry Pie - 3 pts Cream of Brie and Leek Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Christmas Ginger Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter or margarine -- softened 1 1/4 cups sugar 1 egg 2 tablespoons dark corn syrup 1 1/2 tablespoons grated orange rind 1 tablespoon water 3 1/4 cups all-purpose flour 2 teaspoons baking soda 2 tablespoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt **Icing** 1 egg white 1 teaspoon almond extract Confectioners' sugar -- as needed [about 2-4 cups] Cream butter and sugar in large mixer bowl with electric mixer. Beat in egg until light. Stir in corn syrup, orange rind and water. Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough. Divide dough in half. Wrap in wax paper and refrigerate overnight. Heat oven to 325 degrees F. Have lightly greased baking sheets ready. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool. For icing: Mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered. Makes about 48 cookies. Contributed to the FareShare Gazette by Dancer^; 22 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; trace Fat (3.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Christmas Ham Braised In White Wine With Vegetables Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 3/4 cup thinly sliced carrots 3/4 cup chopped onions 1 boneless cooked ham - (5 pounds) or slightly larger cooked ham with bone in -- (5 to 6 lbs) 4 cups dry white wine -- divided 6 sprigs parsley 2 bay leaves -- broken in half 6 peppercorns -- crushed 1/2 teaspoon dried thyme 1 dash powdered cloves 1/4 cup apple jelly 3 tablespoons sweet-hot mustard or Dijon-style mustard 2 cups low-sodium chicken stock 10 1/2 tablespoons cornstarch 10 1/2 tablespoons cold water 1 bunch fresh watercress -- for garnish Preheat oven to 350 degrees F. Heat butter in large, heavy roasting pan over medium heat. When hot, add carrots and onions and saute, stirring, until softened, about 3 minutes. Place ham, fat-side up, on top of vegetables. Add 3 cups wine, parsley, bay leaves, peppercorns, thyme and cloves to pan. Bring to a simmer. Remove from stovetop. Cover pan; transfer to oven. Bake until quite tender when pierced with knife, about 1 1/2 hours or longer, basting every 20 minutes with pan juices. Remove pan from oven; raise temperature to 450 degrees F. Combine jelly and mustard in small saucepan; cook over low heat, stirring, until jelly is dissolved. Brush ham with mustard mixture and return to oven; bake uncovered for 15 minutes. Remove pan from oven. Remove ham from pan; tent loosely with aluminum foil. Let cool for 20 minutes while making sauce. Discard bay leaves and parsley. Puree remaining vegetables and any juices in pan in food processor, blender or food mill. Return to roasting pan; place pan on stovetop over high heat. Add remaining 1 cup wine and stock; cook until mixture is reduced slightly, by a fourth. Stir together cornstarch and water; stir into roasting pan and cook, whisking constantly, until sauce thickens lightly. To serve, cut ham into thin slices and arrange, overlapping, on serving platter. Garnish with watercress; top with a little sauce. Pass remaining sauce separately. Makes 10 to 12 servings. Contributed to the FareShare Gazette by Dancer^; 29 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 1g Fat (14.6% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cinnamon Apples with Dumplings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all purpose flour 6 tablespoons sugar -- divided 1/4 teaspoon salt 1 teaspoon baking powder 2 tablespoons margarine 1 tablespoon flour 1 cup apple juice -- or cider 1 tablespoon red hots candies 2 1/2 cups sliced peeled apples 1/4 cup skim milk Combine the 1/2 cup flour, 4 tablespoons sugar, salt and baking powder. With pastry blender, cut in margarine until mixture resembles coarse crumbs; set aside. In 2-quart saucepan, combine the remaining 2 tablespoons sugar and the 1 tablespoon flour. Add apple juice, stirring until smooth. Mix in cinnamon candies and apples. Cook over medium heat, stirring frequently, until mixture starts to boil. Stir milk into flour margarine mixture, mixing until smooth. Drop dough 1/4 at a time over boiling apples. Cover pan and cook over low heat about 10 minutes or until dumplings are cooked. Cool slightly before serving with whipped topping or cream, if desired. Contributed to the FareShare Gazette by Dancer^; 10 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 6g Fat (30.8% calories from fat); 1g Protein; 29g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 332mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cold Sesame Noodles Starter - LF Vegan 6 pts Recipe By :Vegetarian Times JAN 2004 p. 35 Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces spaghetti -- cooked, rinsed and drained 3 tablespoons tamari soy sauce 1/2 cup chopped fresh cilantro -- separated 3/4 cup thinly sliced scallions -- separated 2 garlic cloves -- minced 1/3 cup creamy soy nut butter [I used peanut butter] 1/2 cup hot vegetable stock -- preferably 1 " chicken" flavored 1 1/2 teaspoons rice vinegar 1 1/2 teaspoons ground ginger 1/2 teaspoon hot sesame oil 2 tablespoons sesame seeds 1. Cook pasta according to package directions. When al dente, remove from heat, drain in a colander and rinse occasionally to keep it from sticking. 2. Combine tamari, 1/4 cup cilantro, 1/2 cup scallions, garlic and soy nut butter in a 2-cup liquid measuring cup. Mix well with a small wire whisk or fork. Add stock, rice vinegar, ginger and sesame oil. Mix thoroughly, toss sauce with pasta; top with remaining scallions and cilantro. Sprinkle with sesame seeds before serving. Start to Finish Time: "0:30" NOTES : This spicy starter is a favorite classic dish. A starter for 8 or an entree for 4. Contributed to the FareShare Gazette by ChupaBabi; 19 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 2g Fat (8.1% calories from fat); 8g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 382mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Corn and Kale Skillet Cakes - Veg Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup fine yellow cornmeal 1 teaspoon salt -- or to taste 2 cups fresh corn or thawed frozen corn 2 cups finely chopped firmly packed kale 2 large eggs 2 tablespoons melted butter -- or olive oil 2 cups milk 1 cup diced onion -- (optional) Butter or oil for frying 1. In a large bowl, mix the flour, cornmeal, salt, corn and kale. 2. In a medium bowl, lightly beat the eggs, melted butter or oil and milk to combine. Pour wet ingredients into dry and mix briefly. 3. Heat butter or oil in a large frying pan. Add the onion if using and saute until golden. 4. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm. Serves 4-6. Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001). Similar to the johnnycakes that sustained the early pioneers. Contributed to the FareShare Gazette by ChupaBabi; 29 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 13g Fat (32.9% calories from fat); 13g Protein; 48g Carbohydrate; 4g Dietary Fiber; 126mg Cholesterol; 692mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Country Apple Coffee Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Coffee Cake** 2 tablespoons margarine or butter -- softened 1 1/2 cups chopped peeled apples 10 ounces refrigerated flaky biscuits -- (1 can) 1/3 cup firmly packed brown sugar 1/4 teaspoon cinnamon 1/3 cup light corn syrup 1 egg 1/2 cup pecan halves -- or pieces **Glaze** 1/3 cup powdered sugar 1/4 teaspoon vanilla 1 teaspoon milk -- (1 to 2 teaspoons) Heat oven to 350 degrees F. Using 1 tablespoon of the margarine, generously grease 9-inch round cake pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces; point up, over apples. Top with remaining 1/2 cup apples. In small bowl, combine remaining 1 tablespoon margarine, brown sugar, cinnamon, corn syrup and egg; beat 2 - 3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples. Bake at 350 degrees F. for 35-45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend glaze ingredients, adding enough milk for desired consistency. Drizzle over warm cake. Serve warm or cold. Store in refrigerator. Makes 6 to 8 servings Contributed to the FareShare Gazette by Dancer^; 15 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 7g Fat (30.0% calories from fat); 2g Protein; 34g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Cranberry And Banana Flambé Recipe By : Wild & Wonderful Cranberries Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter 1/2 cup packed brown sugar 1 cup fresh cranberries 3 bananas -- cut into chunks 1/4 cup brandy Ice cream to taste In medium skillet over medium-high heat, melt butter. Add sugar and cranberries. Cook, stirring, until cranberries soften, about 5 minutes. Add bananas; stir to blend. Cook 2 minutes until bananas are heated. Pour brandy into skillet. Using long match or barbecue lighter, quickly ignite brandy to burn off alcohol. When flames die, spoon brandied fruit over ice cream. Dishes that flame never fail to impress. This recipe comes from Helen Webber and Marie Woolsey's Wild & Wonderful Cranberries. They run hunting and fishing lodges near Churchill, Manitoba. Contributed to the FareShare Gazette by Dancer^; 14 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 366 Calories; 16g Fat (40.8% calories from fat); 1g Protein; 51g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 14mg Sodium. Exchanges: 1 1/2 Fruit; 3 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Crazy Cherry Pie - 3 pts WW Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Bisquick Fat-free baking mix 2 1/2 tablespoons granular Splenda 1/4 cup reduced calorie margarine 1/4 cup fat-free sour cream 1/2 cup water 20 ounces lite cherry pie filling -- (20 oz.) Preheat oven to 425F. Spray 9-inch deep dish pie plate with butter flavored cooking spray. In Medium bowl, combine baking mix, Splenda, margarine, sour cream and water at low speed with electric mixer; beat for two minutes. Spread batter evenly into prepared pan. Carefully spoon pie filling into center of batter. DO NOT STIR. Bake for 20 - 25 minutes or till crust is golden brown. Place pie plate on wire rack, let set 15 minutes. Exchange; 1 starch, 1½ fat 1 fruit 3ww points per serving. Yield : "1 pie" Contributed to the FareShare Gazette by ChupaBabi; 16 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 0 Other Carbohydrates. * Exported from MasterCook * Cream of Brie and Leek Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- (1 stick) 8 large leeks -- (white parts only) 4 cups unsalted chicken stock -- or more 1/2 cup all-purpose flour 4 cups half-and-half 1 1/2 pounds brie -- well chilled, cut in small cubes without rinds 2 tablespoons snipped fresh chives Salt and freshly ground pepper Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 cup) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 cup at a time; whisk until smooth. Add 1/4 cup cheese and blend until smooth. Add remaining cheese, 1/4 cup at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives. Contributed to the FareShare Gazette by Dancer^; 9 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 625 Calories; 47g Fat (67.2% calories from fat); 27g Protein; 25g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 740mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 6 1/2 Fat.

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