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FareShare Gazette Recipes -- November 2004 - A's
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* Exported from MasterCook *
Almond Macaroons - Greek
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced blanched almonds -- (8 ounces)
or slivered blanched almonds
1 1/2 cups sugar -- divided
2 egg whites -- beaten until
bubbly but not frothy
1 teaspoon almond extract
36 blanched almond slices -- for garnish
Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and
grind as fine as possible.
Add the egg whites and almond extract to the almond mixture and process
until well blended.
Add the remaining 1 cup sugar and process again until a thick paste forms.
Set the paste aside for 30 minutes (it will continue to thicken).
Preheat the oven to 300 degrees F. Coat two or three baking sheets with oil
or butter. Drop tablespoon amounts of the almond paste mixture onto the
prepared baking sheets, allowing 1 inch between.
Place an almond slice on top of each one. Bake for 20 minutes.
Raise the oven temperature to 375 degrees and continue baking until the
macaroons are lightly golden on the bottom, 5 minutes more.
Remove the baking sheets from the oven and loosen the macaroons.
Set them aside to cool completely on the sheets. Serve right away, or store
in an airtight container at room temperature for up to 5 days.
Makes 36 macaroons.
Note : You can also pipe the almond paste onto the baking sheets through a
pastry tube, as is traditionally done.
From "The Olive and the Caper." Detroit News, August 12, 2004
Contributed to the FareShare Gazette by Chupababi; 11 November 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 33 Calories; trace Fat (0.0% calories
from fat); trace Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 0 Lean Meat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Applesauce-Cranberry Relish
Recipe By : Hood River Valley Apple Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh cranberries
3/4 cup sugar
1 1/2 cups boiling water
3 ounces lemon Jello -- (1 package)
1 cup applesauce
Combine cranberries, sugar and water; bring to a boil. Boil rapidly 5
minutes or until cranberries pop. Pour hot cranberry mixture over Jello in
2-quart bowl; stir to dissolve Jello. Blend in applesauce. Cover and
refrigerate overnight.
Makes 8 servings.
NOTES : Hood River Valley Apple Recipes compiled and tested by Karen
Vanderpool, Hood River, Oregon
Bobbie's Note: This was a very nice change from the usual cranberry relish.
Even my grandchildren liked it. They don't usually eat cranberries.
I used 2/3 Splenda.
Contributed to the FareShare Gazette by Bobbie; 30 November 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 125 Calories; trace Fat (1.2% calories
from fat); trace Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 1 Fruit; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Apricot Sandwich Cookies
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup butter -- softened
2/3 cup powdered sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 egg white
1 1/2 teaspoons water
3 tablespoons granulated sugar
1/2 cup apricot preserves
Combine butter and powdered sugar in large bowl. Beat at medium speed,
scraping bowl often, until creamy. Stir in vanilla. Reduce speed to low;
add flour and salt. Beat until well mixed.
Divide dough in half; flatten each half into a disk shape. Wrap dough in
plastic food wrap. Refrigerate until firm, about 1 hour.
Heat oven to 300 degrees F.
Roll out dough on lightly floured surface, one-half at a time, keeping
remaining dough refrigerated until needed. Roll out to 1/8-inch thick. Cut
dough with 1 1/2-inch round cutter. Place 1 inch apart onto ungreased
cookie sheets.
Whisk egg white with water in small bowl; brush over surface of cookies.
Sprinkle with granulated sugar. Bake for 10 to 12 minutes or until set.
Cool completely on cooling racks.
Meanwhile, heat apricot preserves in small saucepan over medium-low heat
until mixture just begins to bubble, 1 to 2 minutes. Continue cooking 1
minute. Strain to remove large pieces, if necessary. Cool completely.
Spread thin layer of preserves onto un-sugared side of cookie; top with
second cookie, sugar side down. Repeat with remaining cookies.
Tip : You can use any flavor of preserves you want to make these cookies.
Contributed to the FareShare Gazette by Patty; 25 November 2004.
www.fareshare.net
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* Exported from MasterCook *
Asiago Cheese Bread
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon granulated sugar
1/4 cup lukewarm water
1 tablespoon active dry yeast
1 cup milk -- (Marie uses 1%)
1 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon dry mustard
1/4 teaspoon baking soda
3/4 cup grated Asiago cheese
[she mixed some parmesan in also]
2 tablespoons cornmeal
In large bowl, dissolve sugar in water, sprinkle yeast over and let sit for
about 10 minutes.
Combine salt and milk in a saucepan, scald and let cool to lukewarm; add to
dissolved yeast.
Add one cup flour, mustard, baking soda and the cheese; mix until smooth.
Stir in remaining flour.
Grease a 4 X 8-inch loaf pan, dust with some of the cornmeal.
Place dough in pan, sprinkle more cornmeal on top, cover and let rise in a
warm place for about 45 minutes or until center of loaf is about 1 1/2
inches above edge of pan.
Bake in 400F (200C) oven for about 25 minutes, or until loaf sounds hollow
when tapped. Remove from pan and immediately place on a bread rack to cool.
Great bread with a wonderful cheesy flavour...had to taste it right away as
soon as it cooled, chopped off the heel!
mmmmmgood! Cheers, Doug & Marie in BC
Contributed to the FareShare Gazette by Doug in response to a request;
8 November 2004.
www.fareshare.net
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* Exported from MasterCook *
Asiago Cheese Bread #2
Recipe By : Pullenj for Recipes-to-go.com
Serving Size : Preparation Time :0:00
Categories : Volume 7-11 Nov 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces water
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons salt
1 tablespoon sugar
3 ounces finely shredded Asiago cheese
[1 cup lightly packed]
1 ounce shredded Romano cheese -- (generous 1/3 cup)
or parmesan cheese
1/2 tablespoon caraway seeds -- (optional)
1/2 cup yellow cornmeal
2 3/4 cups bread flour
or unbleached flour
2 teaspoons active dry yeast
Place all ingredients in pan of bread machine in order listed, or in the
order recommended for your machine. (I usually toss the grated cheese with
the cornmeal before adding it to the pan, to decrease clumping.) Set
controls for Basic bread with medium crust and start machine.
Makes one 1.5-pound loaf.
S(Formatted by Chupa Babi): "11.01.04"
Yield : "1 loaf"
Contributed to the FareShare Gazette by Chupababi in response to a request;
2 November 2004.
www.fareshare.net
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