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FareShare Gazette Recipes -- May 2009 - C's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Caramel Chocolate Coffee (For 1)

Carrot Cake (Kory's)

Chicken Livers and Grapes

Cottage-Cheese Griddle Cakes

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* Exported from MasterCook *

Caramel Chocolate Coffee (For 1)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brewed coffee -- (250 mL)
2 teaspoons caramel ice cream topping -- (10 mL)
1 teaspoon chocolate syrup -- (5 mL)
1 tablespoon cream -- (15 mL) optional [1 to 2 tablespoons]

Mix all the ingredients together. Serve hot.

This recipe was in a Costco pamphlet and the ingredient amounts were all
mixed up (except for the coffee) so I took a guess at what it should be.
They had listed 2 tablespoons of caramel topping and put 15 mL for the
metric conversion; aside from the conversion being wrong I thought 2
tablespoons sounded like a lot and decided they meant teaspoons. They had 1
tablespoons of chocolate syrup with a conversion of 7 mL (wrong) so again,
I decided they meant teaspoons. The 1 to 2 tablespoons of cream sounded OK
but they had the conversion wrong for that as well. I think what it comes
down to is that you should use the ingredients but you will have to play
around the quantities until you like the taste.

From a Costco recipe pamphlet. MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 22 May 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 55 Calories; 4g Fat (59.3% calories from 
fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 14mg 
Sodium. Exchanges: 1/2 Fat; 0 Other Carbohydrates.


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* Exported from MasterCook *

Carrot Cake (Kory's)

Recipe By : Relish Magazine
Serving Size : 20 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Carrot Cake:
4 eggs
1 1/3 cups vegetable oil
2 1/4 cups sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
20 ounces carrots -- finely chopped
[about 3 1/4 cups]
1/2 cup chopped walnuts
1 cup crushed pineapple -- well-drained

White Chocolate Cream Cheese Icing:
1 1/2 pounds cream cheese -- room temperature
2 cups white chocolate chips -- melted
3/4 cup unsalted butter -- room temperature
[1 1/2 sticks]
2 teaspoons grated lemon rind
Chopped walnuts -- for garnish

"We made this cake in 3 (8-inch) cake pans, but you can use 2 (9-inch) cake
pans instead. For 9-inch pans, bake 75 minutes instead of 60. The food
processor makes quick work of chopping the carrots."

1. To prepare cake, preheat oven to 350F. Line bottom of three 8-inch round
cake pans with parchment paper. Leave sides of pan dry  no cooking spray
needed.

2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer
on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add
remaining sugar and mix 3 to 4 minutes.

3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg
mixture, beating on low speed until blended, about 1 minute. Add carrots,
walnuts and pineapple; mix until well combined.

4. Divide batter evenly among pans.

5. Bake 60 minutes or until a wooden pick inserted in the center comes out
clean.

6. Cool to room temperature on a wire rack. Run knife around edge of cakes
and remove from pans. Wrap in plastic wrap and refrigerate overnight.

7. To prepare icing, place cream cheese in mixing bowl; beat with a mixer
on medium speed until smooth. Add melted chocolate a little at a time,
continuing to beat at medium speed. Add butter a little at a time. Scrape
down sides of bowl; add lemon rind and beat until combined.

8. Remove cakes from refrigerator. Ice top of one layer. Place second layer
on top; ice top. Place third layer on top; ice top and sides of cake. Press
chopped walnuts into sides of cake.

Serves 20.

Recipe by Kory Rollison (Relish Magazine, "Hot Cake," May 2009).
Art's Note:  Doris made this cake for my birthday and it was wonderful.

Photo of Doris' Cake

Contributed to the FareShare Gazette by Art; 7 May 2009.
www.fareshare.net



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Per Serving (excluding unknown items): 628 Calories; 43g Fat (60.8% calories from 
fat); 8g Protein; 54g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 385mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 
2 1/2 Other Carbohydrates.

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* Exported from MasterCook *

Chicken Livers and Grapes

Recipe By : Immodest but Honest Good Eating Cookbook by James Barber
Serving Size : 3 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken livers -- (about 450 g)
1/2 teaspoon salt -- (2 mL)
1/2 teaspoon pepper -- (2 mL)
3/4 cup seedless grapes -- (approximately)
[the recipe actually called for 1 handful]
Water
2 tablespoons rye whiskey -- (30 mL)
[or bourbon]
Rice or toast to serve

Place the chicken livers in the bottom of a pan; sprinkle them with the
salt and pepper. Cover tightly and cook over very low heat for 20 minutes.

Warm a handful of seedless grapes with a small amount of water in another
pan over low heat.

Drain the liquid off the livers and keep for another purpose (such as
soup).

Sprinkle the rye or bourbon over the livers; add the grapes and reheat the
mixture over low heat for 1 minute.

Serve with rice or on toast.

From Immodest but Honest Good Eating Cookbook by James Barber; 1971. MC
format by Hallie. Untried.

Hallie's comment. I have seen a few recipes that combine grapes and chicken
livers but this one looked nice and simple so I think I might give it a
try.

Contributed to the FareShare Gazette by Hallie; 11 May 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 215 Calories; 6g Fat (25.3% calories from 
fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 664mg Cholesterol; 479mg 
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 0 Fat.


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* Exported from MasterCook *

Cottage-Cheese Griddle Cakes

Recipe By : Low-Carbohydrate Diet Cookbook by Roy Ald; 1967
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-05 May 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 cup cottage cheese -- sieved
1/2 teaspoon salt
1 dash cinnamon
1/3 cup sifted flour
1/4 cup milk
1 tablespoon melted butter
Powdered sugar

Separate the eggs and beat the yolks until light. Sift together the salt,
cinnamon and flour; add to the yolks. Add sieved cottage cheese, milk and
butter; mix.
Beat the egg whites until stiff then fold into the batter.

Cook on a hot griddle, using about 1 tablespoon of batter for each cake.

When browned on both sides, remove to a hot serving platter and dust
lightly with powdered sugar.

Serves 6.

From Low-Carbohydrate Diet Cookbook by Roy Ald; 1967.
MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 14 May 2009.
www.fareshare.net


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Per Serving (excluding unknown items): 130 Calories; 6g Fat (45.1% calories from 
fat); 10g Protein; 7g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 
402mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

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