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FareShare Gazette Recipes -- January 2005 - B's

 

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Recipes Included On This Page

Blackberry Buckle
Brown Sugar Refrigerator Cookies

Brownie Snack Cake CL - 4 pts

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                      * Exported from MasterCook *

                            Blackberry Buckle

Recipe By     : Jo Anne Merrill
Serving Size  : 6     Preparation Time :0:55
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  margarine
     1/2           cup  sugar
  1                     egg -- beaten
  1                cup  all-purpose flour
  1 1/2      teaspoons  baking powder
     1/8      teaspoon  salt
     1/3           cup  milk
  1           teaspoon  vanilla extract
  2               cups  blackberries -- sweetened
                        Crumb Topping:
     1/2           cup  sugar
     1/4           cup  margarine
     1/3           cup  flour
     1/2      teaspoon  cinnamon

* Frozen blackberries can be used as long as they are drained partially.

1. Cream margarine and sugar together. Add well-beaten egg and mix together
thoroughly.

2. Sift flour, baking powder and salt together; add to creamed mixture
alternately with milk and vanilla.

3. Pour batter into greased and floured 8 x 8-inch pan. Cover with
blackberries. Sprinkle crumb topping over blackberries.

4. Bake at 375 degrees F. for 45 minutes or until done. May be served with
whipped cream.

* For topping: Cream margarine and sugar, stir in flour and cinnamon until
mixture is crumbly.

NOTES : Bobbie's Note: This was very good. I served it with whipped cream.

Contributed to the FareShare Gazette by Bobbie; 3 January 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 413 Calories; 17g Fat (36.1% calories 
from fat); 5g Protein; 62g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 
361mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-
Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Brown Sugar Refrigerator Cookies

Recipe By     :
Serving Size  : 54    Preparation Time :0:00
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter or margarine -- softened
  1                cup  firmly packed brown sugar
  1              large  egg -- unbeaten
  1           teaspoon  vanilla
  2          teaspoons  grated orange rind -- orange color only
  1 3/4           cups  sifted flour
     1/4      teaspoon  salt
  1           teaspoon  baking powder

Beat together butter, sugar, egg, vanilla and orange rind. Combine flour,
salt, and baking powder; sift into first mixture and mix well.

Chill dough, then shape into roll about 2 1/2 inches in diameter. Wrap in
waxed paper or foil. Store in refrigerator or freezer, only if wrapped in
foil.

To bake, unwrap and cut 1/8-inch slices; lay on greased cookie sheets, then
use floured cookie cutters to cut slices into fancy shapes. (Gather up
scraps of dough, press together and chill again.)

Bake cookies at 400 degrees F. for 6 to 8 minutes or until cookies are just
brown around the edges.

These cookies are crisp with a butterscotchy taste.

Yield :  4 1/2 to 5 dozen cookies.

Contributed to the FareShare Gazette by Patty; 14 January 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 46 Calories; 2g Fat (35.7% calories 
from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 
39mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                      Brownie Snack Cake CL - 4 pts

Recipe By     : Cooking Light, OCTOBER 1996
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar
     1/4           cup  vegetable oil
     1/4           cup  plain fat-free yogurt
  1           teaspoon  vanilla extract
  3              large  egg whites
     1/2           cup  all-purpose flour
     1/3           cup  unsweetened cocoa
     1/4      teaspoon  salt
     1/4      teaspoon  baking powder
                        Cooking spray
  1 1/2           cups  powdered sugar
  2 1/2    tablespoons  skim milk
  1           teaspoon  unsweetened cocoa

Preheat oven to 375F.

Combine first 5 ingredients in a medium bowl; beat at medium speed of a
mixer until well-blended. Combine flour, 1/3 cup cocoa, salt and baking
powder; stir well. Add flour mixture to sugar mixture, beating just until
blended.

Pour batter into a 9-inch round cake pan coated with cooking spray.

Bake at 375F. for 25 minutes or until wooden pick inserted in center comes
out clean. Cool in pan 10 minutes; remove from pan, and let cool completely
on a wire rack.

Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2
cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to
remaining sugar mixture, stirring with a whisk until blended. Spoon into a
small zip-top plastic bag. Snip off 1 corner of bag, making a small hole.
Starting in center of cake, pipe frosting in 4 concentric circles. Starting
at center circle, pull a wooden pick or tip of a knife through circles at
regular intervals to edge of cake to form a "web" design.

Yield : 12 servings (serving size: 1 wedge)
S(Formatted by Chupa): "11.02.04"

Contributed to the FareShare Gazette by Chupababi; 4 January 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 182 Calories; 5g Fat (23.7% calories 
from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 
72mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 
Fat; 2 Other Carbohydrates.

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