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FareShare Gazette Recipes -- December 2007 - L's


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Lafayette Gingerbread

Layered Salmon Crepes with Spinach Mayonnaise


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* Exported from MasterCook *

Lafayette Gingerbread  

Recipe By : The New Cook Book; 1905
Serving Size :   Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
1/2 pound brown sugar
1 pint molasses
1/2 pint warm milk
4 tablespoons ground ginger
1 tablespoon ground mixed spices: cinnamon, mace and
nutmeg -- (heaped)
1 glass brandy
1 1/2 pounds flour
6 eggs
2 large oranges -- juice
and finely grated zest
1 teaspoon Magic Soda
[very small level teaspoon]
1 pinch tartaric acid -- (cream of tartar)
[small level saltspoonful]

Cut up in a deep pan half a pound of the best fresh butter with a half a
pound of excellent brown sugar; stir it to cream with a spaddle. Add a
pint of West Indian molasses mixed with half a pint of warm milk, four
tablespoonfuls of ginger, a heaped tablespoonful of mixed powdered
cinnamon and powdered mace and nutmeg; and a glass of brandy. Sift in a
pound and a half of fine flour. Beat six eggs till very light, then mix
them alternately with the flour into the pan of butter, sugar, molasses,
etc. At the last mix in the yellow rind (grated fine) of two large oranges
and the juice. Stir the whole very hard. Melt in one cup a very small
level teaspoonful of Magic Soda and in another a small level saltspoonful
of tartaric acid. Dissolve them both in lukewarm water and see that both
are quite melted. First stir the Magic Soda into the mixture then put in
the tartaric acid. On no account exceed the quantity of the two alkalies,
as if too much is used they will destroy entirely the flavoring and
communicate a very disagreeable taste instead. Few cakes are the better
for any of the alkaline powders and many sorts are entirely spoilt by
them. Even in gingerbread they should be used very sparingly, rather less
than more of the prescribed quantity. Having buttered (with best butter) a
large round or oblong pan, put in the mixture and bake it in a moderate
oven till thoroughly done, keeping up a steady heat but watching that it
does not burn. There is no gingerbread superior to this, if well made.
Instead of lemon or orange you may cut in half a pound of seedless
raisins, dredge them well with flour and stir them gradually into the

From The New Cook Book; a volume of tried, tested and proven recipes by
The Ladies of Toronto and other cities and towns. Edited by Grace E.
Denison (Lady Gay of Saturday Night). The Musson Book Co., Limited,

Entered according to Act of the Parliament of Canada, in the year one
thousand nine hundred and five, by Dan A. Rose, at the Department of

MC format by Hallie. Untried.

Hallie's notes: This cookbook belonged to my Great-Grandmother. None of the
recipes have anything so formal as an ingredients list; everything is just
written out in paragraph format. The Magic Soda is just baking soda. Some
of the measures, e.g. a glass of brandy, a teacupful of this or that I tend
to just take a guess at and hope for the best. I treasure this book and
although I never had the opportunity to know my ancestor I can imagine her
sitting at the kitchen table in her pioneer kitchen deciding which one to
make with the ingredients she had available at the time because the book
has obviously been well used. By the way, the 'Saturday Night' referred to
was a magazine.

I am sharing some of these recipes because, not only do I think the format
should be of interest to some newer cooks but also because occasionally
some very good older recipes tend to get overlooked in the quest for the
'new and different'.

Contributed to the FareShare Gazette by Hallie; 27 December 2007.

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* Exported from MasterCook *

Layered Salmon Crepes with Spinach Mayonnaise

Recipe By : Starters and Soups; Australian Women's Weekly
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
2 eggs -- lightly beaten
1/2 cup milk
2 teaspoons oil
**Salmon Filling**
250 grams cream cheese -- (1/2 pound)
2 tablespoons lemon juice
1 tablespoon mayonnaise
440 grams canned red salmon, drained -- (1 can)
2 tablespoons chopped fresh parsley
1 small onion -- finely chopped
**Spinach Mayonnaise**
20 spinach leaves
2 egg yolks
2 tablespoons lemon juice
1 cup oil
1 teaspoon French mustard
2 tablespoons hot water

Sift the flour into a medium bowl; make a well in the center.
Combine the eggs, milk and oil; gradually stir into the flour and mix to a
smooth batter (or blend or process all the ingredients until smooth). Cover
and let stand for 30 minutes.

Heat and grease a 24cm (10-inch) heavy-based pan.
Pour 2 to 3 tablespoons of batter into the pan and cook until the crepe is
lightly browned underneath; turn and brown the other side. Repeat with the
remaining batter. You will need 4 crepes for this recipe.

Salmon Filling
In a small bowl, beat the cream cheese with an electric mixer until smooth.
Add the lemon juice, mayonnaise and salmon; beat until smooth. Stir in the
parsley and onion.

Spinach Mayonnaise
Boil, steam or microwave the spinach until tender; drain, rinse under cold
water and drain on absorbent paper. Blend or process the egg yolks and
lemon juice; gradually add the oil in a thin stream while the motor is
running. Add the spinach, mustard and water; blend until smooth.

Grease a 20cm (about 8 inches) round cake or sandwich pan then line it with
greaseproof paper. Cut the crepes to fit inside the pan. Place 1 crepe in
the pan; spread one-third of the salmon filling over the crepe then top
with another crepe. Continue layering crepes and salmon filling, finishing
with a crepe. Cover and refrigerate overnight. Serve with spinach

Serves 6 to 8.

This can be made up to 2 days ahead and kept, covered, in the refrigerator.
The unfilled crepes can be made up to 2 days ahead and kept, layered with
greaseproof paper, in the refrigerator or frozen for up to 2 months.

Recipe from Starters and Soups; Australian Women's Weekly; 1989.
MC format by Hallie. Untried.

I spotted this recipe while looking for something else (as usual) and it
looks like it should be fairly easy to do and quite a suitable dish for the
holiday season. I think one could substitute thawed and drained frozen
spinach if fresh is not available but you would have to guess the quantity.

Contributed to the FareShare Gazette by Hallie; 7 December 2007.

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

Per Serving (excluding unknown items): 456 Calories; 44g Fat (85.1% calories from 
fat); 7g Protein; 10g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 150mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
0 Non-Fat Milk; 8 Fat.


* Exported from MasterCook *


Recipe By : National Honey Board
Serving Size : 40 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg
1 1/2 cups honey -- dark
1/2 cup packed brown sugar
1 cup chopped walnuts
1/2 cup finely chopped citron
2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
2 cups powdered sugar
4 tablespoons brandy -- (4 to 5)

Beat eggs until frothy; beat in honey and sugar until well blended. Add
walnuts and citron; mix well. Combine flour, spices and baking powder; mix
well. Add flour mixture to honey mixture; mix until blended. Spoon batter
into generously greased 17x11x1-inch pan; spread evenly in pan. Bake at 350
degrees F. 15 to 20 minutes or until wooden pick inserted near center comes
out clean. Spread with icing while still warm. Cut into 2-inch squares.

To 2 cups powdered sugar, gradually add 4 to 5 tablespoons brandy until
mixture reaches spreadable consistency.

Contributed to the FareShare Gazette by Jim; 31 December 2007.

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Per Serving (excluding unknown items): 125 Calories; 2g Fat (16.6% calories from 
fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 15mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 1/2 Other 

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