Recipes Included On This Page Amaretto Cake Apple Accent Salad with Triple Citrus Dressing Asparagus in Phyllo Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amaretto Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (18.25 ounce) 4 eggs 1 package instant vanilla pudding mix -- (5.1 ounce) 2 tablespoons amaretto liqueur 1/2 cup water 1/2 cup vegetable oil 1/4 teaspoon almond extract 1/2 cup amaretto liqueur 1 cup sifted confectioners' sugar 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan. 2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan. 3. Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. 4. To make Amaretto Glaze: Sift the confectioners' sugar and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed. Gonzo's notes: A group of my neighbors and I have a party once a month, just to get together. I am the designated cake maker. This is the most requested cake I am asked to bring. Its easy to make (hardest part is making sure it doesn't stick to the pan) and it really tastes great. One other little thing. I live in Mexico and we can't buy instant pudding. Mexicans don't do puddings, they do Flans. So I just leave it out, I use Dunkin Hines Yellow Cake Mix. Contributed to the FareShare Gazette by Gonzo; 22 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Accent Salad with Triple Citrus Dressing Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 head romaine lettuce -- (1/2 to 3/4 head) 1 bunch arugula -- chopped 1 large apple -- Fuji or Gala, chopped 1 cup shredded red cabbage 3 green onions -- chopped 1/2 bell pepper -- red or yellow, chopped 2 carrots -- shredded 3 teaspoons chopped toasted pecans Alfalfa sprouts *Triple Citrus Dressing* 1 3/4 teaspoons salt -- or to taste 1/4 teaspoon ground black pepper 3/4 teaspoon dry mustard 2 garlic cloves -- crushed 2 tablespoons minced green onion tops 1 cup favorite oil 1/4 cup lime juice -- (2 to 3 limes) 1/4 cup lemon juice -- (1 to 2 lemons) 3/4 cup fresh orange juice -- plus 2 tablespoons fresh orange juice 1/4 cup water 2 tablespoons apple cider vinegar Wash lettuce and pat dry with a kitchen towel or use a salad spinner. Put into a large salad bowl. Add remaining ingredients and toss. Top with alfalfa sprouts and serve with Triple Citrus Dressing (see below). Triple Citrus Dressing Combine all Dressing ingredients in a 1-quart (1 litre) jar and shake well. For best flavor prepare one day ahead. Refrigerate leftovers. Keeps for 1 week. Makes approximately 2 3/4 cups (657 ml). Source : vegparadise.com Formatted by Chupa Babi in MC: 092506 Contributed to the FareShare Gazette by Chupa; 26 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus in Phyllo Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 stalks asparagus -- pencil slim 4 sheets phyllo dough 1/2 cup shredded Fontina cheese Clarified butter -- melted Using one sheet of phyllo dough, paint half with melted butter, fold in half, then in a triangle, then fold over the small piece in excess of the triangle, brushing phyllo with butter before each fold. Place four small stalks of asparagus with the bottom of the stalks toward the point of the triangle. Place two tablespoons Fontina on top of asparagus - fold up bottom point, then fold over each side, encasing the cheese. Brush the entire pocket and asparagus with melted butter - repeat with the remaining phyllo and asparagus. Place on a sheet of parchment paper and refrigerate until ready to serve. Heat an oven to 375F. place asparagus pockets in oven and bake until golden and the cheese begins to melt. Remove from oven, let sit for two or three minutes and serve. Contributed to the FareShare Gazette by Jennie; 30 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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