Recipes Included On This Page Peach Shortcake with Cream Biscuits Peanut Butter Banana Muffins Potato Kibbee - Veggie Pull-Apart Cheese Buns Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peach Shortcake with Cream Biscuits Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuits 1 1/2 cups unbleached flour 1 pinch salt 4 teaspoons sugar 2 teaspoons baking powder 3/4 cup chilled butter 11 tablespoons heavy cream Peaches 8 large peaches 1/2 cup granulated sugar 1/4 cup peach schnapps 1/4 cup amaretto Topping 1 cup heavy cream -- whipped 1/4 cup confectioner's sugar Vanilla ice cream Preheat the oven to 400 degrees Fahrenheit. In a medium-size mixing bowl, combine the flour, salt, sugar and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary. To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden Peeling the peaches is optional (I usually choose not to), slice. Sugar with 1/4 to 1/2 cup sugar, add peach schnapps and amaretto; let stand at least an hour. Whip the cream, add confectioner's sugar, set aside. To assemble: Place one half biscuit in bottom of dish, cover with peaches, one scoop of vanilla ice cream, the remaining biscuit half, more peaches and a dollop of whipped cream. Garnish with a spring of mint or lemon balm. Contributed to the FareShare Gazette by Jennie; 3 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1020 Calories; 50g Fat (43.9% calories from fat); 11g Protein; 132g Carbohydrate; 5g Dietary Fiber; 184mg Cholesterol; 420mg Sodium. Exchanges: 3 Grain(Starch); 2 Fruit; 1/2 Non-Fat Milk; 10 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Banana Muffins Recipe By : eggsite.com Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bran cereal -- (All-Bran or 100% Bran) 1 1/2 cups milk 2 cups all-purpose flour 1 pinch salt 3/4 cup peanut butter -- (smooth or crunchy) 1/4 cup butter 1/2 cup packed brown sugar 1 cup mashed ripe banana 1 egg 12 thin banana slices Preheat oven to 400 F (200 C). Lightly butter non stick muffin pans or line with paper baking cups. In large bowl, combine cereal with milk. Let stand for 5 minutes. In separate bowl, combine flour, baking powder and salt. In a microwave-safe bowl or saucepan, combine peanut butter and butter. Heat in microwave on Medium (50%) for 30 to 60 seconds or on stove-top over medium-low heat for 1 to 2 minutes, stirring often or until melted and smooth. Whisk into cereal mixture with brown sugar, banana and egg. Pour over dry ingredients and stir until moistened. Spoon into prepared muffin pan and place a banana slice on top of each muffin. Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely. N.B.: For best flavour and texture use bananas that are golden yellow with deep-brown freckles. (eggsite.com) Prep. time: 10 minutes. Baking Time: 20 to 25 minutes. Yield : 12 muffins Contributed to the FareShare Gazette by Claudia; 3 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 14g Fat (45.3% calories from fat); 8g Protein; 29g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Potato Kibbee - Veggie Recipe By :Chupa's Aunties Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes -- boiled and mashed 1 tablespoon sea salt 1/2 teaspoon white pepper 1/2 teaspoon cumin -- dried & ground fine 1/2 teaspoon coriander -- dried & ground fine 1/2 teaspoon cinnamon 1/2 cup chopped fresh parsley 1/2 cup chopped fresh mint 1 large onion -- grated fine 1 1/2 cups unflavored bread crumbs or 1 can drained & mashed garbanzo beans Paprika 1/2 cup oil 1/2 cup pine nuts Put potatoes and seasoning in large bowl and mix. Knead in bread crumbs (or garbanzo beans). Add mint, parsley and onion. Knead well. Place in oiled basking dish. Press down well. Cut into squares or diamonds. Sprinkle top with pine nuts, paprika and 1/2 cup oil. Bake at 375 degrees F. for 30 minutes or until brown. Source : Chupa's Aunties Contributed to the FareShare Gazette by Chupa; 25 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pull-Apart Cheese Buns Recipe By : Crisco and Robin Hood Serving Size : 40 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Best for Bread flour -- (Homestyle, white) 1 envelope Fleischman's instant quick-rise yeast 1 tablespoon granulated sugar 2 teaspoons salt 1 1/2 cups shredded old Cheddar cheese 1 cup warm milk 1 cup warm water 3 tablespoons canola oil 1/3 cup unsalted butter -- melted 1 cup grated Parmesan cheese Combine 3 cups flour, yeast, sugar and salt in large mixer bowl. Mix well; toss in cheddar cheese. Add warm milk, water and oil. Beat on medium speed 3 minutes. Gradually stir in remaining flour using enough flour to make a soft dough. Turn out onto lightly floured board. Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes). Place in greased bowl; turn dough over to grease top. Cover with plastic wrap. Let rise in warm place (75 degrees F ­ 85 degrees F. / 24 to 29 degrees C) for 30 minutes. Punch down, cover and let rest for 10 minutes. Cut dough into 40 pieces. Shape each into a ball. Dip balls in melted butter, then roll in parmesan cheese to coat. Arrange balls in two layers in well greased 10-inch (4 litres) tube pan. Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1 to 1 1/4 hours). Bake on lower rack of preheated 375 degrees F (190 degrees C) oven for 35 to 45 minutes or until firm and golden. Cool 5 minutes, then remove from pan. Enjoy warm or at room temperature. (Crisco and Robin Hood) Contributed to the FareShare Gazette by Claudia; 5 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 3g Fat (81.5% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 7mg Cholesterol; 147mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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