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FareShare Gazette Recipes -- April 2010 - R's

 

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Raisin-Cinnamon Rolls

Rhubarb Bars II

Rice Cakes with Artichokes and Manchego Cheese

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* Exported from MasterCook *

Raisin-Cinnamon Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (16-ounce) loaf frozen bread dough, thawed
4 tablespoons margarine or butter, divided and melted
1/2 cup sugar
2 teaspoons ground cinnamon
1/3 cup raisins
2 tablespoons chopped almonds, toasted
2 teaspoons grated lemon rind
1/2 cup sifted powdered sugar
2 1/2 teaspoons lemon juice

Roll dough into a 14- x 8-inch rectangle on a lightly floured surface.
Brush surface with two tablespoons melted margarine.

Combine sugar, cinnamon, raisins, almonds and lemon rind. Sprinkle over
dough, leaving a 1/2-inch border on all sides. Starting with the long side,
roll up jellyroll fashion. Pinch seam to seal, but do not seal the ends.

Cut the roll into 12 slices. Place in a lightly greased 9-inch square pan.
Brush with the remaining margarine. Cover and refrigerate for 8 hours.

Remove the dough from the refrigerator and let rise in a warm place (85
degrees F) free from drafts, for 50 minutes or until doubled in bulk. Bake
at 350F degrees for 20 to 25 minutes.

Combine the powdered sugar and lemon juice. Drizzle the icing over warm
rolls.

Yield 12 Rolls.

You'll save lots of prep time with the thawed frozen bread dough. Recipe
from Granny's Drawers, Four Generations of Family Favorites, 1996 by Karen
Harris.

Contributed to the FareShare Gazette by Marilyn; 18 April 2010.
www.fareshare.net



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Per Serving (excluding unknown items): 62 Calories; trace Fat (0.5% calories from 
fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.


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* Exported from MasterCook *

Rhubarb Bars II

Recipe By : Don Calkins
Serving Size : 16 Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rhubarb sauce

Crust:
1 cup rolled oats
1 cup flour
2/3 cup brown sugar
1/2 tablespoon cinnamon
2/3 teaspoon baking soda
1/3 cup butter -- softened
1/3 cup shortening
1/3 cup chopped walnuts

Mix the crust ingredients together until crumbly. Divide crust crumbs into 
thirds and press two-thirds of crust mixture into an 8-inch pan.

Spread rhubarb on top. Sprinkle with remaining 1/3 of crumb mixture.

Bake at 350 degrees F for 35-40 minutes.

Don's notes: This began as a recipe that Dee posted 5 years ago and I have
modified to my situation. I also scaled it to work in an 8-inch pan and
added cinnamon. I cut rhubarb into 3/8-inch pieces, throw it in the
crockpot with some sugar, about 1/2 cup per cup of rhubarb, then cook it
down till thickened. I then can it in pint jars and use it for making ice
cream topping, in yogurt, in muffins and quick breads and the last couple
years in these bars. Using the pre-made sauce means eliminating her
directions for a pie type filling, and I can throw this together in
minutes, which I just did with the last jar of last year's crop.

Contributed to the FareShare Gazette by Don; 29 April 2010.
www.fareshare.net



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Per Serving (excluding unknown items): 159 Calories; 10g Fat (55.5% calories from 
fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 94mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.


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* Exported from MasterCook *

Rice Cakes with Artichokes and Manchego Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 artichoke hearts --(canned in brine or oil),
drained and finely chopped
1 small onion -- finely chopped
1 garlic clove -- finely chopped
100 grams risotto rice
[just over 3 ounces]
5 decilitres chicken stock
[1/2 liter or a little over 2 cups]
50 grams parmesan cheese, grated
[almost 3 ounces]
150 grams Manchego cheese -- finely diced
[a little more than 5 ounces]
4 tablespoons polenta -- (or more)
Olive oil for frying

1. Melt butter in a heavy skillet, add artichokes, onion and garlic and fry
gently for 5 minutes. Add risotto rice and fry, stirring, 2 minutes.

2. Add hot stock and cook, stirring, until all liquid is absorbed and rice
is al dente. Season with salt and pepper, add parmesan cheese and stir it
in. Leave to cool, cover and put in fridge for minimum 2 hours.

3. Roll risotto into 12 equal-sized balls, squeezing Manchego cheese
inside. Flatten each ball slightly with your palm. Roll each cake in
polenta.

4. Fry rice cakes golden brown in hot olive oil. Serve hot or warm.

Contributed to the FareShare Gazette by Natalia; 29 April 2010.
www.fareshare.net



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

Per Serving (excluding unknown items): 142 Calories; 4g Fat (25.4% calories from 
fat); 2g Protein; 24g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 43mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

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