FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- December 2004 - M's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook *
M & M Dream Bars
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups oatmeal
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 1/2 cups flour
1/2 cup coconut
1/2 teaspoon salt
1 cup melted butter
1 can sweetened condensed milk -- not evaporated milk
1/2 cup peanut butter
1 cup red and green Christmas M & M's
1 cup chocolate chips
Combine oatmeal, brown sugar, baking soda, flour, coconut and salt. Add
melted butter and stir until moist. Will be a crumbling mixture. Reserve 1
1/2 cups crumbs. Press remaining crumbs into greased 13x9x2-inch baking pan
or dish you have lightly sprayed with non-stick spray.
Bake 12 minutes at 375 degrees F.
Combine milk and peanut butter. Spread over baked crust. Sprinkle on M &
M's and chocolate chips. Sprinkle remaining crumbs over chocolate pieces.
Lightly press crumbs down.
Bake 20 minutes or until golden brown. Cool before cutting.
Contributed to the FareShare Gazette by Pat; 7 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 420 Calories; 23g Fat (47.4% calories
from fat); 7g Protein; 50g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol;
332mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 4 1/2 Fat;
2 Other Carbohydrates.
* Exported from MasterCook *
Macadamia Coconut Icebox Cookies
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
1 1/4 cups sugar
1 tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups oatmeal
2 cups chopped Macadamia nuts
1 cup sweetened flaked coconut
In a large bowl, cream butter and sugar together until fluffy. Beat in
vanilla.
Sift together flour, baking soda and salt; add to butter mixture. Beat
until smooth. Add oatmeal, macadamias and coconut; beat until well blended.
Divide dough into 3 portions. Place each portion on a piece of plastic wrap
and form into a log about 10 inches long. Wrap and freeze for at least 2
hours or up to 2 months.
Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
Remove frozen dough and let stand at room temperature for 5 minutes. Slice
each log crosswise into 24 rounds. Place on prepared baking sheets about 1
inch apart.
Bake for 12 to 15 minutes or until cookies are brown around the edges.
Remove to wire racks to cool completely before storing in container with
tight fitting lid.
Yields 72 cookies
Contributed to the FareShare Gazette by Patty; 23 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; 7g Fat (62.1% calories
from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol;
64mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Macadamia Toffee Chip Cookies
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unsalted butter -- softened (3 sticks)
1 cup sugar
2/3 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
2 cups cake flour -- not self-rising
2 teaspoons baking soda
1 teaspoon salt
3 cups toffee chips
2 1/2 cups coarsely chopped Macadamia nuts -- (11 ounces)
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper
or foil; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine
butter and sugars. Beat on medium speed of mixer until light and fluffy,
about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla
extract; beat to combine.
In a medium bowl, whisk flours, baking soda and salt until combined. Mix in
toffee chips and Macadamia nuts.
Scoop dough out onto prepared baking sheets using a 1/2-ounce ice cream
scoop, placing them about 2 inches apart. Flatten cookies slightly with the
palm of your hand. Bake until golden and just set, rotating the baking
sheets between the oven racks halfway through to ensure even browning,
about 15 minutes. Transfer the sheets to a wire rack, when cooled remove
cookies with spatula to cooling racks and cool completely before storing.
Note : Use a scoop the size of a melon baller. You can use the
ones that are the size of a meatball scoop but you'll have fewer cookies.
Contributed to the FareShare Gazette by Patty; 14 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Make-Ahead Mashed Potatoes
Recipe By : Submitted by Carol Evans
Serving Size : 12 Preparation Time :0:15
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Yukon Gold potatoes -- cubed
6 ounces cream cheese -- (two 3-ounce
packages)
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
Ground black pepper to taste
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Place potatoes in a large pot of lightly salted water. Bring to a boil,
and cook until tender, about 15 minutes. Drain and mash.
3. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk,
onion salt and pepper. Transfer to a large casserole dish.
4. Cover and bake for 50 minutes in the reheated oven.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour 5 Minutes.
Ready in: approx. 1 Hour 20 Minutes.
Makes 12 servings.
Source : "allrecipe.com"
S(mastercook formatting by): "Bobbie"
Copyright : "Copyright 2004 Allrecipes.com"
Start to Finish Time: "1:20"
T(): "1:05"
NOTES : You can make these ahead several days and store in the fridge. If
baking cold, let stand 30 minutes first.
Contributed to the FareShare Gazette by Bobbie; 9 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 96 Calories; 9g Fat (84.8% calories
from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 25mg
Cholesterol; 323mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 Fat;
0 Other Carbohydrates.
* Exported from MasterCook *
Marguerites
Recipe By : Woman's Home Companion Cook Book, 1942
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg white
Salt -- (few grains)
3 tablespoons sugars
2 tablespoons walnuts -- chopped
2 tablespoons coconut -- chopped
1 teaspoon vanilla
30 saltines
Add the salt to the egg white and beat until stiff, but not dry. Gradually
beat in the sugar. Fold in nuts, coconut and vanilla.
Mound a teaspoon of the mixture on each saltine.
Place on an ungreased baking sheet. Bake in 325 F. oven for 15 minutes or
until topping is a delicate brown.
Source : "Woman's Home Companion Cook Book, 1942, p. 810"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) P. F. Collier & Son Corporation"
Yield : "2 1/2 dozen"
Contributed to the FareShare Gazette by Bobbie in response to a request;
4 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4 Calories; trace Fat (64.8% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
* Exported from MasterCook *
Mock Apple Pie
Recipe By : Retro Food Fiascos - A Collection of Curious Concoctions
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for 2 crust 9-inch pie
36 Ritz crackers -- coarsely broken
[about 1 3/4 cups crumbs]
2 cups sugar
1 3/4 cups water
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated lemon peel -- (1 lemon)
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
Roll out half the pastry and line 9-inch pie plate.
Place cracker crumbs in prepared crust; set aside.
Heat sugar, water and cream of tartar to boil in saucepan on high heat;
simmer 15 minutes.
Add lemon juice and peel; cool. Pour syrup over cracker crumbs. Dot with
margarine; sprinkle with cinnamon. Roll out remaining pastry; place over
pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425 degrees F. for 30 to 35 minutes or until crust is crisp and
golden. Cool completely.
Serves 8.
30 minutes to make
35 minutes to bake
Cuisine : "Elvis"
Source : "The Detroit News, Apr. 22, 2004"
S(Formatted by Chupa): "10.24.04"
"Retro Food Fiascos - A Collection of Curious Concoctions"
by Kathy Casey (Collectors Press Inc., $16.95).
Contributed to the FareShare Gazette by Chupababi; 13 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 197 Calories; trace Fat (0.0% calories
from fat); trace Protein; 51g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 3 1/2
Other Carbohydrates.
* Exported from MasterCook *
Moroccan Rice Pudding
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked rice
3 cups water
1 1/2 teaspoons salt
1 can sweetened condensed milk -- (14-15 ounces)
1/2 cup chopped dates or raisins
2 eggs -- room temp and
blended
1 teaspoon vanilla
1/4 teaspoon nutmeg
Toasted almonds - enough to
sprinkle over top
Heat rice, water, and salt in covered pan until boiling. Reduce heat and
simmer until rice is tender (about 10-15 minutes).
Remove from heat and stir in the sweet milk and dates. Stirring briskly add
the eggs the rice mix and return to low heat. Keep stirring until the
mixture is very thick (5-10 minutes).
Remove from heat and continue stirring for another minute. Add vanilla and
spice.
Sprinkle with toasted almonds. Mint springs can be used to dress it up for
guests. Tastes good eaten warm or cold.
Source : "LUCYISBLUE @ middle_eastern_cuisine@yahoogroups"
S(Formatted by Chupa): "10.24.04"
NOTES : This is a yummy sweet rice dessert that my husband's mother made
for him growing up. If it is too sweet for you, you can add extra toasted
almonds. It is fast and easy to make, yet nice enough for guests.
Contributed to the FareShare Gazette by Chupababi; 21 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
|
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
