Recipes Included On This Page Algerian Eggplant Jam Almond Praline Cookies Almond Refrigerator Cookies Almond Snowball Cookies Amor Polenta ­ Florentine Corn Meal Cake Apple Dumpling Cake Apple-Lemon Squares Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Algerian Eggplant Jam Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium eggplants -- (3 pounds total) Salt to taste 7 tablespoons olive oil 3 garlic cloves -- minced 2 teaspoons paprika -- sweet 1 1/2 teaspoons cayenne pepper or 1/8 teaspoon harissa pepper, freshly ground 3 tablespoons fresh lemon juice -- (3 to 4) 1 tablespoon parsley -- chopped 3 lemon wedges or 3 tomato wedges Preheat the oven to 375 degrees F. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2-inch-wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2-inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels. Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides. Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper. Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed. Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jamlike consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita. Source : "Gourmed.com" S(Formatted by Chupa): "11.02.04" Contributed to the FareShare Gazette by Chupababi; 30 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Praline Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 ounces sliced almonds -- (1/2 cup) 1/4 cup butter 1/4 cup sugar 2 teaspoons flour 1 tablespoon milk Grind almonds in food processor until fine. In a medium skillet melt butter over low heat. Stir in sugar and flour. Add almonds and milk. Cook and stir over low heat until bubbly. Remove from heat. Drop batter by slightly rounded teaspoons 4 inches apart onto ungreased baking sheet. Bake in 350-degree F. oven 6 to 7 minutes or until golden brown around the edges. Remove from oven. Let stand on cookie sheet 1 minute. Carefully loosen and remove cookies with wide spatula. Cool completely on wire racks. Store in an air tight container. Contributed to the FareShare Gazette by Patty; 25 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Refrigerator Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups butter 2 cups sugar 1/3 cup sour cream 4 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1 cup sliced almonds Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift flour, salt, cloves and nutmeg together. Add dry ingredients gradually to sour cream, mixing after each addition. Add almonds. Form rolls of dough about 2 inches in diameter. Wrap rolls in waxed paper and chill overnight. When ready to bake, cut into 1/4-inch slices and bake in preheated oven at 400 degrees F. for 12 minutes or until golden brown around the edges. Remove from oven, let stand 1 minute, remove to wire racks to cool completely before storing. This dough may be kept refrigerated about 2 weeks or frozen for later use. I like to omit the spices listed and add 1 teaspoon Apple Pie Spice instead. Contributed to the FareShare Gazette by Patty; 21 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Snowball Cookies Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1/2 teaspoon salt 1 cup butter or margarine -- softened 1/2 cup sugar 1 large egg 2 teaspoons vanilla 2 cups corn flakes -- crushed to 1/2 cup 2 cups finely chopped almonds 1 1/2 cups powdered sugar Stir together flour and salt; set aside. In large mixing bowl, combine butter and sugar until light and fluffy. Add egg and vanilla; beat well. With pastry blender cut flour mixture into butter. If you don't have a pastry blender, use two table knives in a scissor fashion until you have a crumbly mixture. Stir in crushed corn flakes and almonds. Shape level tablespoons into balls and place on ungreased baking sheet. Bake at 350 degrees F. about 20 minutes or until lightly browned. Cool slightly on baking sheet, then roll in powdered sugar. Cool completely on wire rack and roll in powdered sugar, shaking off excess. Store in container with tight fitting lid. Yields 5 dozen cookies. Contributed to the FareShare Gazette by Patty; 28 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 3g Fat (44.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Amor Polenta ­ Florentine Corn Meal Cake Recipe By :Cornbread Alley Serving Size : 15 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup soft butter 2 2/3 cups sifted powdered sugar 1 teaspoon vanilla 2 whole eggs -- plus 1 egg yolk 1 1/4 cups cake flour 1/3 cup yellow cornmeal 2 tablespoons powdered sugar In large bowl of electric mixer, beat butter until creamy. Gradually add the powdered sugar, beating until fluffy. Beat in vanilla. Add eggs and egg yolk, one at a time, beating well after each addition. Add flour and corn meal, beat until well mixed. Generously grease and lightly flour either a 10-inch deerback loaf pan, an 8 1/2 by 4 1/2-inch loaf pan or a 3 1/2 to 4 cup mold or tube pan. Bake in a 325-degree F. oven for about 1 hour and 15 minutes or until a toothpick stuck in the center comes out clean, and when the center of the cake springs back when lightly touched. Cool cake in pan for 3 minutes and then turn it out on a rack. Sift the 2 tablespoons powdered sugar over the warm cake. Cool for serving. Makes about 15 servings. S(Formatted by Chupa): "11.02.04" Copyright : "NationalCornbread.com" Contributed to the FareShare Gazette by Chupababi; 31 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 6g Fat (32.5% calories from fat); 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Apple Dumpling Cake Recipe By : Junior League Of Jackson, Mississippi Serving Size : 15 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup butter or margarine -- softened 2 cups brown sugar -- packed 1 cup nuts -- chopped 1 teaspoon ground cinnamon -- (1 to 2) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla 1 egg -- beaten 2 cups apples -- finely chopped & peeled whipping cream -- whipped Preheat oven to 350F. In a large bowl combine first 3 ingredients. Blend with mixer at low speed until crumbly (may use food processor). Stir in nuts. Press 2 3/4 cups crumb mixture into an ungreased 13 x 9-inch pan. To remaining mixture add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon evenly over crumb layer. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve with whipped cream. Can be served warm or cold. Serves 12 - 15. Source : "Southern Sideboards" S(Internet Address): "http://southernfood.about.com" Contributed to the FareShare Gazette by Suzie in response to a request; 8 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 15g Fat (45.5% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Apple-Lemon Squares Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cornstarch 1 cup sugar 1 teaspoon lemon rind -- grated 3 tablespoons lemon juice 2 eggs 1 cup hot water 3/4 cup all purpose flour -- sifted 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup packed brown sugar 2/3 cup dry bread crumbs 1/2 cup flaked coconut 1/2 cup butter -- softened 2 apples Preheat oven to 350 degrees F. Butter 9-inch square pan. Combine cornstarch and sugar in top of double boiler. Add lemon rind and juice. Add eggs and beat well. Add hot water gradually, stirring. Set over simmering water and cook until thick and smooth, stirring constantly. Cool. In food processor bowl, mix all remaining ingredients, except apples. Pack down a bit more than half in bottom of baking pan. Pack down firmly. Peel, core and slice the apples thinly, spreading over the crumb mixture. Spread lemon mixture over. Sprinkle crumbs over top. Bake 35-40 minutes. Serve warm with ice cream or cold with whipped cream. Posted by: verushka Contributed to the FareShare Gazette by Dee in response to a request; 11 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 12g Fat (32.3% calories from fat); 2g Protein; 53g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 307mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 2 1/2 Other Carbohydrates.

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