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FareShare Gazette Recipes -- June 2008 - B's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Balsamic Cake with Cream Cheese Frosting

Barbecue Chicken

BBQ Chicken with Alabama White Sauce

Bea's White Cake for Wedding Cakes

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* Exported from MasterCook *

Balsamic Cake with Cream Cheese Frosting

Recipe By : Safeway
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*Balsamic Cake*
1/4 cup butter -- softened (1 stick)
1/4 cup cold water
1/4 cup Safeway SELECT Verdi Balsamic Vinegar
1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 large eggs
*Balsamic Cream Cheese Frosting*
4 ounces light cream cheese
2 tablespoons butter -- softened
1 cup powdered sugar -- sifted
2 teaspoons Safeway SELECT Verdi Balsamic Vinegar
Milk, if needed to make spreading consistency

Sliced peaches for serving

Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

In a mixing bowl with electric mixer, cream butter and sugar on high speed
until light and fluffy. Add water and vinegar and mix until incorporated.
Add flour, salt and baking powder and mix on low speed until incorporated.
Add eggs one at a time, mixing after each. After the last egg has been
incorporated, mix on high for 30 seconds. Do not overbeat.

Pour into prepared pan and bake for 25 minutes or until the cake begins to
pull away from the sides of pan. Cool 10 minutes. Invert onto platter and
cool to room temperature. (Cake may be refrigerated up to 2 days.)

Before serving, spread with frosting and top with peach slices.

Balsamic Cream Cheese Frosting

Combine cream cheese, butter, powdered sugar and vinegar in a mixing bowl
with mixer or food processor with metal blade. If too thick to spread, add
milk a few drops at a time, mixing well.

Makes 8 servings.
Prep Time: 15/5 minutes. Cook Time: 25 minutes.

Author : Safeway
Source: posted by Pepper to 50 Plus Friends Club Cookbook
Formatted by Chupa Babi: 06.03.08

"A splash of balsamic vinegar turns an old-fashioned white cake a rich
cinnamon-spice color and imparts a pleasing sweet and pungent tang. I like
to top the cake with a balsamic cream cheese frosting and fresh peaches or
strawberries."

Contributed to the FareShare Gazette by Chupa; 6 June 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 378 Calories; 13g Fat (29.5% calories from 
fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 344mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat; 3 Other Carbohydrates.


 

* Exported from MasterCook *

Barbecue Chicken

Recipe By : Tony Neely of Neely's Bar-B-Que (Tennessee)
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chickens -- halved lengthwise
or 4 whole bone-in chicken breasts

Neely's Italian dressing:
2 tablespoons ground mustard
2 garlic cloves -- smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neely's barbecue seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and freshly ground black pepper

Neely's barbecue seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Neely's barbecue sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

For dressing:
Mix dressing ingredients together in a bowl, except the oil and salt and 
pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

For seasoning:
Combine paprika, sugar and onion powder in a bowl and stir well. Keep in 
an airtight container for up to six months.

For sauce:
In a large saucepan, combine sauce ingredients. Bring mixture to a boil, 
reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 
15 minutes.

For chicken:
Rinse chicken halves in cold water and pat dry with paper towels. Place 
chicken in a large bowl or baking dish, coat with Italian dressing and 
evenly season with Neely's seasoning. For best results, allow the 
chicken to marinate in the refrigerator overnight.

If cooking inside, take the chicken out of the refrigerator and brush 
chicken with Neely's barbeque sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If grilling outside, thirty minutes before you're ready to cook, take 
the chicken out of the refrigerator and allow it to come to room 
temperature.

Preheat the grill to a medium temperature, about 275F, preferably over 
hickory and charcoal.

Place the chicken halves on the grill, meat side down. Cover grill and 
cook for about 50 minutes. Flip chicken over and let it brown until the 
chicken becomes golden, about 15 to 20 minutes. The wing and the 
drumstick should become very tender and will easily pull away at the 
joints. Brush the chicken with Neely's barbecue sauce during the last 5 
minutes of cooking.

6 to 8 servings.

From Tony Neely of Neely's Bar-B-Que (Tennessee).

Originally contributed to the FareShare Gazette by Joan; 29 June 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 1756 Calories; 118g Fat (59.4% calories from 
fat); 92g Protein; 90g Carbohydrate; 7g Dietary Fiber; 453mg Cholesterol; 1338mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 
4 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

BBQ Chicken with Alabama White Sauce

Recipe By : Chris Lilly of Big Bob Gibson BBQ (Alabama)
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken
salt
coarse ground pepper
olive oil
For Alabama white sauce:
1 cup mayonnaise
1/2 cup vinegar
1/4 cup apple juice
1 teaspoon prepared horseradish
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper

Make a cut through the chicken parallel and beside the backbone. This will
enable you to butterfly the chicken. Once the chicken is opened, pop the
keel bone or breast bone (the dark bone separating the two breasts) out of
the chicken.

Lightly coat each side of chicken with olive oil. Sprinkle salt on both
sides and place skin side up on the cooker away from the hot coals. Cook
using indirect heat for 1 hour 30 minutes at 300 degrees F. Flip chicken
and season "meat side" with coarse ground black pepper. Cook for an
additional 1 hour 30 minutes at 300 degrees F.

Remove the chicken from the cooker and submerge in a pan of Alabama white
sauce. Cut and serve.

Alabama White Sauce: Sauce is not cooked - just mixed together for a thin 
type mayonnaise based sauce!

2-4 servings per chicken.

Contributed to the FareShare Gazette by Joan; 28 June 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 1212 Calories; 105g Fat (77.2% calories from 
fat); 65g Protein; 5g Carbohydrate; trace Dietary Fiber; 359mg Cholesterol; 844mg 
Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Fruit; 10 Fat; 0 Other 
Carbohydrates.


 

* Exported from MasterCook *

Bea's White Cake for Wedding Cakes

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup Crisco
1 cup milk
1 teaspoon vanilla
3 eggs

Sift together flour, sugar, baking powder and salt. Add Crisco, milk and
vanilla. Beat together for 2 minutes. Add 3 eggs, beat 2 minutes longer.
Pour into prepared pans (see notes below for sizes) and bake in 350F. until
the cake springs back and shrinks away from edge of pan.

My sister's note: I made a raspberry filling for a cake a short while ago
but I can't remember exactly how I made it but I remember buying two
packages of frozen raspberries at Wal-Mart. I just found the recipe I made
up. One bag raspberries, 1/3 cup sugar. Cook together for a while then put
through a sieve [they didn't want the seeds]. Measure to make 1 1/2 cups
[add water if you need it]. Then put 4 tablespoons sugar and 2 tablespoons
cornstarch in sauce pan and add the raspberries. Cook over low heat until
it boils and thickens. Add 1 tablespoon butter.

NOTES : Figure 25 servings per each batter. 14-inch - 2 layers, 4 batters.
[80-100 servings depending on big or small cake eaters. You can make a 10-
inch and a 6-inch cake, 2 layers each, with 2 batters. The 10-inch serving
30-40. 6-inch serving 15 if you use it. Make a small sheet cake for extra.

I always use Crisco in my cakes, you can use half and half. All butter
makes the cake dry, I can't get cream cheese icing to come out right either
so I just use buttercream on carrot cake and people don't seem to care. A
12-inch pan does only take one batter and a 14-inch maybe a little less
than 2. A 12, 10, 8, 6 would make 125 servings.

The carrot cake she refers to is my recipe - I sometimes use cream cheese
frosting for the wedding cake but it is temperamental and extremely
difficult to work with, so I have been using buttercream too.

Contributed to the FareShare Gazette by Jennie in response to a request;
20 June 2008.



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