Recipes Included On This Page Parsnip Cakes Peanut Butter/Chipotle-Stuffed Cupcakes Pecan Plum Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Parsnip Cakes Recipe By : Company's Coming Light Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1 large egg white 1/3 cup all-purpose flour -- (75 mL) 1 cup grated parsnips -- (250 mL) 1/4 cup skim milk -- (60 mL) 1 teaspoon vegetable cooking oil In a bowl beat the egg, egg white and flour well with a spoon. Stir in the parsnips and milk. Shape into 8 patties. Heat the cooking oil in a frying pan. Brown the cakes on both sides. Do not have the pan too hot or the cakes will brown before the parsnips are cooked. Serves 4, allowing two cakes per serving. From Company's Coming Light Recipes by Jean Pare; 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 1g Fat (19.3% calories from fat); 4g Protein; 9g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat. Back to Recipe List * Exported from MasterCook * Peanut Butter/Chipotle-Stuffed Cupcakes Recipe By : Chile Pepper July 2010 Serving Size : 24 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *Cake* 1 package chocolate cake mix 1 package chocolate pudding mix -- (3-ounce) 4 eggs 1 1/4 cups water 1/2 cup vegetable oil 1 tablespoon roasted sesame oil 2 tablespoons dried chipotle powder *Frosting* 3 cups creamy peanut butter -- at room temperature 4 cups powdered sugar 2 tablespoons dried chipotle powder -- (2 to 3 tablespoons) 1 teaspoon vanilla extract 1 tablespoon milk -- if necessary (1 to 2) Preheat the oven to 350F. Prepare a cupcake pan with paper or silicone liners. Combine all the cake ingredients in a large bowl; mix with a hand blender or mixer for 2 to 3 minutes, until smooth and thoroughly combined. Pour the batter into the prepared cupcake pan until each liner is about 2/3 full. Bake for 15 to 20 minutes or until cooked through; remove from the pan and cool completely. Combine the frosting ingredients in a medium-size bowl adding milk as required to reach a spreadable consistency. Set aside. When the cupcakes are cool, cut a cone-shaped divot from the top of each cupcake; fill the space with a little bit of frosting. Slice the point off each divot, leaving a little cap to set back on top of the cupcake. Spoon about 2 teaspoons of frosting on top of the cupcakes and spread evenly. Yields 2 dozen cupcakes. Zest factor: mild. From Chile Pepper magazine; July 2010. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 8g Fat (32.4% calories from fat); 2g Protein; 35g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 151mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pecan Plum Cake Recipe By : Country Woman July/August 2005 Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 3/4 cup vegetable oil 1 cup sugar 1/2 cup packed brown sugar 1 teaspoon grated orange peel 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups chopped canned plums -- drained and patted dry *Topping* 1/4 cup chopped pecans 2 tablespoons sugar 1 teaspoon ground cinnamon Beat the egg, oil, sugars and orange peel in a large mixing bowl. Combine the flour, baking powder, baking soda and salt in another bowl; add to the sugar mixture (batter will be thick). Fold in the plums. Spread into a greased 11- x 7- x 2-inch baking dish. Combine the topping ingredients and sprinkle them over the batter. Bake at 350F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yields 1 cake/12 servings. Betty says, "Full of fruity flavor, this moist plum cake has a homey old- fashioned look and texture. The recipe is quite old and was given to me by one of the best cooks I know. It's a delicious dessert served warm with whipped topping." From Country Woman July/August 2005; contributed by Betty Doane. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 327 Calories; 16g Fat (43.2% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 77mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 2 Other Carbohydrates.

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