Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- October 2009 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Peanut and Sunflower Seed Pilaf

Pear and Hazelnut Frangipane Flans

Pineapple Pepper Punch

Praline-Apple Bread

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

      
 
 
 
 
 
* Exported from MasterCook *

Peanut and Sunflower Seed Pilaf

Recipe By : The Australian Women's Weekly Rice Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 liter chicken stock -- (4 cups)
4 cardamom pods
1 teaspoon cumin seeds
1 cinnamon stick
1/4 teaspoon crushed dried chilies
1 pinch saffron powder
2 cups basmati rice -- (400 grams)
[roughly about 14 ounces]
1/4 cup roasted unsalted peanuts -- (35 grams)
[a little over an ounce]
1 tablespoon toasted sunflower seed kernels

Combine the stock, cardamom, cumin, cinnamon, chilies and saffron in a
medium saucepan. Bring to a boil then add the rice; reduce the heat to low,
cover and simmer for about 12 minutes or until the liquid is absorbed.
Discard the cardamom pods and the cinnamon stick.

Serve the pilaf hot, sprinkled with the peanuts and toasted sunflower
seeds.

Serves 4.

From The Australian Women's Weekly Rice Cookbook; 1999.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 28 October 2009.
www.fareshare.net



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

Per Serving (excluding unknown items): 343 Calories; 2g Fat (6.6% calories from 
fat); 9g Protein; 68g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2331mg 
Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Pear and Hazelnut Frangipane Flans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds frozen puff pastry -- thawed (900 g)
1/4 cup butter -- softened (60 mL)
1/3 cup sugar -- (75 mL)
[or Splenda granular]
1 egg
1 teaspoon lemon juice -- (5 mL)
1/4 cup flour -- (60 mL)
1/2 cup very finely ground roasted hazelnuts -- (125 mL)
8 ripe pears -- (Bartlett or d'Anjou)
[the pears should be fairly ripe]
1/4 cup butter -- melted (60 mL)
1 tablespoon Frangelico -- (hazelnut liqueur) (15 mL)
or brandy
1/2 teaspoon vanilla -- (2 mL)
1 tablespoon sugar -- (15 mL)
Fresh mint sprigs for garnish

On a lightly floured surface roll the pastry out to a thickness of 1/4 inch
(6 mm). Cut the pastry into eight 5-inch (about 12.5 cm) circles or
squares. Transfer these to a baking sheet and keep them chilled while you
make the filling.

Combine the butter and first amount of sugar (or Splenda granular) in the
bowl of an electric mixer; beat until light and fluffy. Add the egg and
lemon juice; continue to beat until well mixed; it might separate but
that's OK. Add the flour and ground hazelnuts; beat until well
incorporated.

Take the chilled pastry out of the refrigerator and divide the filling
among the eight rounds or squares. Spread it close to the edges. Put the
pastry back into the refrigerator while you work with the pears.

Peel the pears. Remove the cores by cutting a thin slice from the base of
the pear and scooping the core out with a small spoon or narrow-bladed
sharp knife leaving the pear intact. This is why the pears should be fairly
ripe as it is much more difficult to do if the pears are hard. Slice each
pear into thin wedges lengthwise and fan the slices evenly over the filling
using one pear for each piece of pastry.

Mix the melted butter, Frangelico and vanilla in a small bowl; brush over
the pears. Sprinkle with the 1 tablespoon (15 mL) of sugar; refrigerate for
20 minutes.

Preheat oven to 400F (200C).

Bake the pastries approximately 15 minutes or until puffed and lightly
browned.

Serve at room temperature garnished with a fresh mint leaf.

Makes 8 pastries.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 18 October 2009.
www.fareshare.net



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

Per Serving (excluding unknown items): 164 Calories; 12g Fat (65.6% calories from 
fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 126mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other 
Carbohydrates.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Pineapple Pepper Punch

Recipe By : The Hawaiian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces crushed pineapple -- (1 can)
1 cup light rum
4 teaspoons lime juice
2 teaspoons sugar
1 dash cayenne pepper -- (generous dash)
or other ground hot pepper of your choice
2 drops Angostura bitters -- (a few drops)
2 cups crushed ice

Combine all the ingredients in a blender jar and blend for about 15
seconds.

Serve in glasses or in hollowed-out green pepper shells.

Makes 4 servings.

From The Hawaiian Cookbook; compiled by Buck Buchwach and Patricia Hunter
of The Honolulu Advertiser; Culinary Arts Press, Inc., 1974.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 3 October 2009.
www.fareshare.net



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

Per Serving (excluding unknown items): 174 Calories; trace Fat (1.1% calories from 
fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.


Back to Recipe List
 
 
 
 

* Exported from MasterCook *

Praline-Apple Bread

Recipe By : Southern Living, September 2009
Serving Size :   Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped pecans -- divided
8 ounces sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples
[about 3/4 pound]
1/2 cup butter
1/2 cup firmly packed light brown sugar

1. Preheat oven to 350F. Bake 1/2 cup pecans in a single layer in a shallow
pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric
mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture,
beating just until blended. Stir in apples and 1/2 cup toasted pecans.
Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with
remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350F for 1 hour to 1 hour and 5 minutes or until a wooden pick
inserted into center comes out clean, shielding with aluminum foil after 50
minutes to prevent excessive browning. Cool in pan on a wire rack 10
minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-quart heavy saucepan over
medium heat, stirring constantly; boil 1 minute. Remove from heat and
spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in
aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Makes 1 loaf.

Recipe from Debbie Grusska, Hobart, Indiana

Notes:

Sour cream is the secret to the rich, moist texture of this bread. There's
no butter or oil in the batter - only in the glaze.

Contributed to the FareShare Gazette by Art; 1 October 2009.
www.fareshare.net



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

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!