Recipes Included On This Page Caramel Chocolate Coffee (For 1) Carrot Cake (Kory's) Chicken Livers and Grapes Cottage-Cheese Griddle Cakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* 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 - - - - - - - - - - - - - - - - - - - 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. Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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. Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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. Back to Recipe List * 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 - - - - - - - - - - - - - - - - - - - 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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