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FareShare Gazette Recipes -- November 2004 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Cheese and Anise Seed Quick Bread - Greek
Cheese Filling For Pastries

Cherry, Cashew and White Chocolate Cookies

Chicken Baked In Yogurt - Greek

Cream Cheese Filling for Pastry

Cream Cheese Filling For Tarts Or Danish Pastry

Cream Cheese Vanilla Filling for Pastry

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                       * Exported from MasterCook *

                Cheese and Anise Seed Quick Bread - Greek

Recipe By     : "The Philosopher's Kitchen" by Francine Segan
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
  1           teaspoon  salt
  1 1/2      teaspoons  baking powder
  1           teaspoon  anise seeds
     1/2      teaspoon  ground cumin
     3/4           cup  cottage cheese
     3/4      teaspoon  olive oil
  2              large  eggs
  1         tablespoon  honey

Preheat the oven to 375 degrees F.

Lightly grease an 8- by 8-inch square baking pan and set aside.

Stir together the flour, salt, baking powder, anise seeds and cumin in a
bowl until combined.

In another bowl, whisk together the cottage cheese, oil, eggs and honey
until combined.

Add the dry ingredients and stir until just blended.

Spread the dough evenly in the pan.

Bake until golden brown, 20 to 25 minutes.

Cut into squares and serve warm.

Serves 8.

 From "The Philosopher's Kitchen" by Francine Segan (Random House, $35).

Cuisine : "Greek"
Source : "Detroit Free Press"
S(Formatted by Chupa): "10.17.04"

Contributed to the FareShare Gazette by Chupababi; 12 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 133 Calories; 2g Fat (15.0% calories 
from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 
459mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                       Cheese Filling For Pastries

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  raisins
  1         tablespoon  brandy
  1 1/2           cups  cream cheese
     1/3           cup  white sugar
  1         tablespoon  all-purpose flour
  1         tablespoon  sour cream
  1           teaspoon  vanilla extract
  1         tablespoon  butter -- melted
  1                     egg yolk -- beaten

1.  Sprinkle raisins with brandy and set aside.

2.  In a bowl, cream together cream cheese and sugar. Beat in flour, sour
cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until
using.

Prep Time: approx. 15 Minutes. Ready in: approx. 15 Minutes.
Makes 2 cups (16 servings).
Source : "Allrecipes, Submitted by Sara"
S(Formatted by Chupa): "10.30.04"
Yield : "2 cups"

NOTES : This pastry filling combines cream cheese with sour cream, butter,
an egg yolk and brandy soaked raisins.

Contributed to the FareShare Gazette by Chupababi in response to a request;
3 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 99 Calories; 9g Fat (80.4% calories 
from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 
73mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 1 1/2 Fat.


 
                       * Exported from MasterCook *

                Cherry, Cashew and White Chocolate Cookies

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  flour
     1/4      teaspoon  baking soda
     1/4      teaspoon  salt
     3/4           cup  butter -- softened
     1/2           cup  sugar
     1/2           cup  packed light brown sugar
  1                     egg
  1         tablespoon  lemon juice
  1           teaspoon  vanilla extract
     3/4      teaspoon  almond extract
  1                cup  cashew halves
  1                cup  white baking chips
     3/4           cup  dried cherries
                        Glaze:
  4             ounces  chopped white chocolate

Heat oven to 350 degrees F.  Line 3 baking sheets with parchment paper.

In medium bowl, stir together flour, baking soda and salt. In a large bowl,
beat butter, sugar and brown sugar at medium speed 1 minute or until
smoothly blended. Beat in egg, lemon juice, vanilla and almond extract 1
minute or until blended. Mixture may look curdled. Reduce speed of mixer to
low; beat in flour mixture just until blended. Stir in cashews, white
baking chips and dried cherries by hand. Drop by tablespoons 2 inches apart
on baking sheets.

Bake, one sheet at a time, 12 to 14 minutes or until edges are light brown
and centers are light golden brown. Cool 1 minute before removing to wire
rack to cool completely.

To make glaze, place chopped white chocolate, white baking chips are
commonly referred to as white chips. For best flavor, look for a brand that
contains cocoa butter. Do not use white chocolate chips for the glaze.
Chips do not melt well or flow easily for drizzling.

Cookies can be stored several days in air tight container at room
temperature. Can be frozen for 3 months.

Yield :  About 3 dozen cookies

Contributed to the FareShare Gazette by Patty; 24 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 84 Calories; 4g Fat (42.3% calories 
from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 
66mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 
1/2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                     Chicken Baked In Yogurt - Greek

Recipe By     : The Olive and the Caper: Adventures in Greek Cooking
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Greek-style yogurt
                        or plain yogurt
     1/4           cup  chopped fresh mint leaves
                        or 1 tablespoon dried mint
  1                     fresh bay leaf -- finely chopped
  2          teaspoons  ground cumin
  1           teaspoon  ground coriander
     1/2      teaspoon  ground turmeric
  1           teaspoon  salt
  1           teaspoon  freshly ground white pepper
  2              whole  chickens -- (about 3 pounds
                        each)
                        rinsed, patted dry -- cut into pieces
                        and partially skinned -- (see Cook's Note)
  1              large  red onion -- quartered and
                        cut into 1/4-inch-thick slices
  6              large  grape leaves -- or 10 small
                        cut into 1-inch-wide shreds
  2          teaspoons  finely chopped lemon zest

Preheat the oven to 450 degrees F.

In a small bowl, whisk together the yogurt, mint, bay leaf, cumin,
coriander, turmeric, salt and white pepper.

Place the chicken pieces in one or two non-reactive baking dishes so they
are tightly packed in a single layer. Scatter the onion and grape leaves on
top and pour the yogurt mixture over the chicken. Turn the chicken pieces
to evenly coat them.

Cover the dish with foil and bake until the liquid is bubbling and the
chicken is almost tender, about 40 minutes.

Remove the foil, stir gently and continue baking, uncovered, until the
chicken is very tender and cooked through, about 20 minutes. Sprinkle the
lemon zest all over the chicken and serve right away.

Serves 8

Preparation time: 1 hour / Total time: 2 hours

COOK'S NOTE: To skin a chicken partially, use your fingers to pull away
whatever skin comes off easily; leave the rest.

 From "The Olive and the Caper: Adventures in Greek Cooking" by Susanna
Hoffman (Workman, $29.95).

Cuisine : "Greek"
Source : "Tested by Susan Selasky for the Free Press Test Kitchen."
S(Formatted by Chupa): "10.17.04"

Contributed to the FareShare Gazette by Chupababi; 14 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 818 Calories; 59g Fat (66.0% calories 
from fat); 65g Protein; 3g Carbohydrate; trace Dietary Fiber; 340mg Cholesterol; 
603mg Sodium.  Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 6 Fat.


 
                       * Exported from MasterCook *

                     Cream Cheese Filling for Pastry

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese
     2/3           cup  sugar
  2        tablespoons  lemon juice
     1/2      teaspoon  vanilla
  1                cup  whipped cream

In a mixer whip cream cheese and sugar. Add in lemon juice and vanilla.
Fold in whipped cream.

Source : "http://www.khnl.com/Global/story.asp?S=1895897"

S(Formatted by Chupa): "10.30.04"

Contributed to the FareShare Gazette by Chupababi in response to a request;
4 November 2004.
www.fareshare.net

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



 
                       * Exported from MasterCook *

             Cream Cheese Filling For Tarts Or Danish Pastry

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  cream cheese -- at room temperature
     1/3           cup  sugar
  1         tablespoon  flour
  1                     egg yolk
     1/2      teaspoon  vanilla
     1/2      teaspoon  lemon zest
     1/2      teaspoon  orange zest

Combine cream cheese, sugar and flour in a small bowl. Beat until light and
smooth. Beat in egg yolk, vanilla and zest. Mix well.

Refrigerate covered, until ready to use.

Contributed to the FareShare Gazette by Alice in response to a request;
1 November 2004.
www.fareshare.net

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




 
                       * Exported from MasterCook *

                 Cream Cheese Vanilla Filling for Pastry

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-11 Nov 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  cream cheese -- room temperature
  1                cup  white sugar
  1                     egg yolk
  1           teaspoon  vanilla extract

In a medium bowl, cream together cream cheese and sugar. Beat in egg and
vanilla. Refrigerate before using to fill pastries prior to baking them.

This is the cheese filling I use for several different sweet breads and it
tastes like cheesecake. Everyone loves it. Can be used to fill kolachkes,
braids or even dropped in the center of chocolate cupcakes --yummy but
loaded with calories.

Prep Time: approx. 10 Minutes. Ready in: approx. 10 Minutes.
Source : "Allrecipes, Submitted by Audrey"
S(Formatted by Chupa): "10.30.04"
Yield : "1 1/2 pounds"

Contributed to the FareShare Gazette by Chupababi in response to a request;
5 November 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 69 Calories; 7g Fat (87.9% calories 
from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 30mg Cholesterol; 
56mg Sodium.  Exchanges: 0 Lean Meat; 1 Fat.

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