Recipes Included On This Page Almond Crème Caramel CL - 5 pts Andes Mint Cookies Aretha Franklin's Queen of Soul Ham Aunt Norma's Fiadone Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Crème Caramel CL - 5 pts Recipe By :Cooking Light, OCTOBER 1996 Serving Size : 9 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 14 ounces fat-free sweetened condensed milk -- (1 can) 12 ounces evaporated skim milk -- (1 can) 1/4 cup coarsely chopped almonds Chopped almonds -- (optional) Preheat oven to 350F. Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside. Place eggs in a medium bowl; stir with a whisk until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds. Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350F. for 55 minutes or until a knife inserted in center comes out clean. Remove cake pan from water; place on a wire rack. Remove foil. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired. S(Formatted by Chupa): "11.02.04" Contributed to the FareShare Gazette by Chupababi; 3 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 2g Fat (8.1% calories from fat); 9g Protein; 43g Carbohydrate; 0g Dietary Fiber; 84mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Andes Mint Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup firmly packed brown sugar 3/4 cup butter or margarine -- (1 1/2 sticks) 2 large eggs 1 teaspoon vanilla extract 2 tablespoons water 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces Andes Candy Mints Pecan halves In a large bowl, cream sugars and butter. Add eggs and water. Beat well. Mix flour, baking soda and salt together. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2 inches apart on lightly greased baking sheets and put a nut half on top of each cookie. Bake at 375 degrees F. for 7 to 9 minutes or until edges of cookies are golden brown. Contributed to the FareShare Gazette by Patty; 26 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aretha Franklin's Queen of Soul Ham Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pounds fully-cooked bone-in ham -- (12 to 14 pounds) Whole Cloves 16 ounces Light Brown Sugar 3 tablespoons French's mustard 8 ounces Maraschino cherries -- drained well 12 ounces ginger ale -- preferably Vernor's 20 ounces pineapple rings Baker's coconut for garnish -- optional Heat oven to 350 degrees F. Using a paring knife, score ham, creating a diamond pattern. Insert a whole clove into each corner of each diamond. Place ham on a rack set in a 12x15- inch roasting pan. Cover loosely with foil and bake until ham appears juicy, about 30 minutes. Place brown sugar and mustard in a medium bowl; stir to combine. Gradually add ginger ale to brown sugar mixture until pourable consistency is achieved; you may not need the whole can. Remove ham from oven and remove foil. Pour brown sugar mixture over ham and, using pastry brush, coat the sides. Cover ham with foil; return to oven and cook for 1 hour, basting every 20 minutes. Remove foil for the last 20 minutes. Serves 12 Aretha Franklin once said to an interviewer that soul "could be many things to many people, because it is feeling. Painters and artists have soul. Even a chef has soul." This recipe for glazed ham is a longtime favorite of the Franklin family, prepared for the holidays, celebrations, or whenever the urge to cook strikes. Aretha makes her ham the centerpiece of almost all her family gatherings, which are usually served as a buffet with each relative and friend contributing a dish. Contributed to the FareShare Gazette by Patty; 25 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; trace Fat (0.2% calories from fat); trace Protein; 45g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 3 Other Carbohydrates. * Exported from MasterCook * Aunt Norma's Fiadone Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/2 cups flour 1/3 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon anise seed 2 eggs 1/2 cup butter -- melted and cooled Filling: 2 pounds fresh whole milk ricotta 1/4 pound citron 1/4 cup raisins 1/4 cup sugar 1/4 teaspoon cinnamon 2 eggs -- lightly beaten Glaze 1 egg yolk 1 tablespoon water Preheat oven to 350F. Grease and flour the pan. Sift together the flour, sugar and baking powder. Add the anise seed. Beat the eggs lightly, add butter, then add this mixture to the flour and work into a soft dough, keeping an additional 1/4 cup flour ready to add as necessary. The consistency will be that of a soft cookie dough. Add only enough additional flour to keep from sticking. Chill until ready to bake the pie. Filling: Mix filling ingredients in the order given. Roll out dough 1/8- inch thick. Place in pie pan and cut off excess. Flute edges. Reroll the trimmings to make the lattice top. Pour in the filling, cut six lattice strips about 3/4-inch wide and place three in each directions over the top. Brush with the egg wash and bake at 350F. for one hour until set. Cool completely before cutting. Glaze: Egg wash made with the yolk of an egg yolk and a tablespoon water Makes one 10-inch pie. Altitude Adjustment: At 8000 feet I had to increase the baking time to 1 hour and 10 minutes. Altitude adjustment should begin at 2,500 feet at one- third the amount shown here, two-thirds at 5,000 feet, and the full amount at 7,500 feet. Scale similarly every additional 2,500 feet. Source : "http://www.parshift.com/ovens/Secrets/secrets004.htm" S(MC Formatted by Dee): "" Copyright : "(c)1998-2004 CDove" Contributed to the FareShare Gazette by Dee in response to a request; 18 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 15g Fat (43.7% calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 151mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

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