Recipes Included On This Page Fabulous Rhubarb Cake Festive Shrimp and Saffron Rice Fresh Cherry Sour Cream Coffee Cake Fresh Sweet Cherry Cobbler Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fabulous Rhubarb Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups raw rhubarb -- cut fine 1 cup brown sugar 1/2 cup white sugar 1 egg 1/2 cup butter or margarine 1 cup applesauce 1/2 teaspoon salt 1 teaspoon soda 1 teaspoon vanilla 2 cups flour In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2- inch baking pan and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Bake at 375 degrees F. for 30 to 35 minutes. The cake is very moist and needs no frosting. Source : http://www.rhubarbinfo.com/recipe-cake.html#index_cake_1 The above web site offers many many more rhubarb cake recipes. Contributed to the FareShare Gazette by Claudia in response to a request; 2 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 8g Fat (35.0% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 178mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Festive Shrimp and Saffron Rice Recipe By :USA Rice Council Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup diced red pepper 1/4 cup sliced green onions -- including tops 1 garlic clove -- minced 1 teaspoon butter or margarine 1/2 pound medium shrimp -- peeled and deveined 1/2 teaspoon seafood seasoning blend 1 1/2 cups cooked rice -- cooked with 1/16 teaspoon ground saffron -- or turmeric 1 tablespoon grated Parmesan cheese Cook pepper, onions and garlic in butter in medium skillet over Medium heat for 1-2 minutes. Add shrimp and seasoning blend; cook stirring 3 to 4 minutes. Stir in rice and cheese; cook and stir until thoroughly heated (about 2 to 3 minutes). Makes 2 servings. Microwave Directions; Combine pepper, onion, garlic and butter in 1 quart microwave baking dish. Cover and cook on High for 2 minutes. Add shrimp and seasoning blend. Reduce setting to Medium-High; cover and cook for 3 to 4 minutes or until shrimp are opaque. Stir in rice and cheese ;cover and cook on Medium-High for 1-2 minutes or until thoroughly heated. Let stand for 2 minutes. Source : "FBNR - Cooking for 1 or 2, WPS 37501, June, 1992, Sp. Ed." S(Mc Formatting by): "bobbie" NOTES : This was delicious! I made this just as above, except I used 1 1/2 cup prepared packaged saffron rice from a small envelope. I will definitely make this again. Contributed to the FareShare Gazette by Bobbie; 22 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 5g Fat (13.9% calories from fat); 28g Protein; 41g Carbohydrate; 1g Dietary Fiber; 180mg Cholesterol; 239mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Fresh Cherry Sour Cream Coffee Cake Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 sticks margarine -- softened 1 1/4 cups sugar 1 teaspoon vanilla 1/2 teaspoon grated lemon rind 2 large eggs 8 ounces sour cream 1 cup sweet red cherries -- pitted and halved 2 tablespoons sugar 1/2 teaspoon cinnamon 1 tablespoon sugar 1/4 teaspoon cinnamon On wax paper or in a bowl, stir together flour, baking powder and baking soda. In large bowl of electric mixer at Medium speed, cream margarine, 1 1/4 cup sugar, vanilla and grated lemon rind. Beat in eggs, one at a time. Add sour cream, alternately with flour at Low speed. Blend just until smooth. Stir together cherries, chopped nuts, 2 tablespoons sugar and 1/2 teaspoon cinnamon. Place 1/3 of batter in greased and floured 9-inch tube pan or 2 loaf pans. Sprinkle with 1/2 of cherry mixture. Repeat. Spread with last of batter. Sprinkle with 1 tablespoon sugar, blended with cinnamon. Bake on rack below center at 350 F. until cake tests done, 60 minutes (45 minutes for 2 small pans). Cool on rack in pan for 5 minutes. Loosen edges and turn out on rack, top-side up. Serve warm or chilled. Serves 20. Source : "Old Family Recipes" S(mastercook formatting by): "bobbie" Contributed to the FareShare Gazette by Bobbie; 18 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 12g Fat (48.4% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Fresh Sweet Cherry Cobbler Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh sweet cherries reserving 6 cherries with stems for garnish, if desired 1 cup water 2 tablespoons cornstarch 1 teaspoon grated lemon peel -- or lemon juice 1/4 teaspoon cinnamon 1/4 cup sugar -- (1/4 to 1/3) 1/4 teaspoon salt 1/3 cup flour 1/2 teaspoon baking powder 1 tablespoon salad oil 1 egg 1/4 cup sugar 1/8 teaspoon salt Whipped cream or whipped topping Remove stems and pits from cherries except those being reserved for garnish. In a 2 quart saucepan, stir water and cornstarch until well blended. Add cherries, lemon peel or juice, cinnamon, sugar and 1/4 teaspoon salt. Cook until thick and cherries are soft. Stir after 5 minutes. Spoon into six 6- ounce custard cups or one 1 1/2-quart casserole. Preheat oven to 375 F. In small bowl mix with spoon: flour, baking powder, oil, egg, sugar and 1/8 teaspoon salt until blended. Spoon on top of cherry mixture. Bake for 15 minutes until golden. Serve with reserved cherries and whipped cream or topping. Serves 6. Source : "Source Unknown" S(MC formatting by): "bobbie" NOTES : Cake layer is like Sponge Cake. Contributed to the FareShare Gazette by Bobbie; 17 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 3g Fat (21.2% calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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