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FareShare Gazette Recipes -- January 2005 - J's

 

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Joys of Jell-o Pound Cake
Jumbo Candy & Nut Cookies

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                      * Exported from MasterCook *

                        Joys of Jell-o Pound Cake

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                box  white cake mix
                        or yellow cake mix
  1              small  Jell-o gelatin -- (small box)
                        [any fruit flavor]
     3/4           cup  water
     1/2           cup  canola oil
  4              large  eggs -- unbeaten

Empty cake mix into large bowl. Add remaining ingredients. Beat 3 minutes,
or until smooth and creamy.

Pour batter into 10-inch tube pan that is lined on bottom with parchment or
waxed paper.

Bake in moderate oven at 350 degrees F. 55 to 60 minutes or until toothpick
inserted in center comes out clean.

Cool in pan 15 minutes. Remove from pan and cool on cooling rack.

Sprinkle with confectioner's sugar, if desired.

Note :  This cake may also be baked in the following paper-lined pans: 2
9x5x3-inch loaf pans 40 to 45 minutes, one 13x9x2-inch baking pan or baking
dish 40 to 45 minutes, 2 9-inch cake pans 30 to 35 minutes, two 8-inch
layer pans 35 to 40 minutes; or one 9-inch tube pan 60 to 65 minutes. Be
sure to line bottoms of all pans with parchment or waxed paper before
filling.

This is an old favorite that is easy to make for gifts.  It takes on the
color of the jell-o you use to make it.  So it can be festive to serve at
the holidays.  To serve, pour or spoon some fruit over a slice of the pound
cake and top with a dollop of whipped cream or Cool Whip.

Contributed to the FareShare Gazette by Patty; 13 January 2005.
www.fareshare.net

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                      * Exported from MasterCook *

                        Jumbo Candy & Nut Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 8-01 Jan 2005

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  1                cup  firmly packed brown sugar
  1                cup  butter or margarine -- softened
  2              large  eggs
  1         tablespoon  vanilla extract
  2               cups  flour
  1 1/2           cups  rolled oats, uncooked
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  14            ounces  multi-colored M&M's
  1                cup  coarsely chopped salted peanuts -- skinless

Heat oven to 350 degrees F.

Combine sugar and brown sugar with eggs, butter and vanilla in a large
bowl. Beat at medium speed of mixer, scraping bowl often, until creamy.
Reduce speed to low on mixer; add remaining ingredients except candies and
peanuts. Beat, scraping often, until well mixed. Stir in candies and
peanuts by hand.

Drop by scant one quarter cupfuls, 2 inches apart on greased baking sheets.

Bake for 12 to 16 minutes or until light golden brown. Let sit 1 minute
before removing to wire racks to cool completely.

Yield :  2 dozen cookies

Contributed to the FareShare Gazette by Patty; 12 January 2005.
www.fareshare.net

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

Per Serving (excluding unknown items): 179 Calories; 8g Fat (40.4% calories 
from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 
183mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other 
Carbohydrates.

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