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FareShare Gazette Recipes -- May 2011 - B's
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* Exported from MasterCook * Baked Peach French Toast Recipe By : Strawberry Creek Inn Bed & Breakfast Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices whole-grain bread, 1-inch thick 8 ounces cream cheese 6 sliced medium (or 8 small) fresh peaches 1/2 cup pecans, chopped 1/2 cup whole milk 1/2 cup buttermilk 1/3 cup maple syrup 3 large eggs 2 tablespoons unsalted butter, melted 1 tablespoon sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 tablespoon Kahlua coffee liqueur (optional) Pre-heat oven to 400F. Lay bread slices in a casserole dish or other baking dish. Prick bread 3 to 4 times each with a paring knife and spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread. Sprinkle nuts over peaches. Combine remaining ingredients well. Pour over bread, trying not to dislodge nuts too much from top of peaches. Bake 20 to 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges. NOTE: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices. Recipe by Strawberry Creek Inn Bed & Breakfast, CA. Contributed to the FareShare Gazette by Art; May 3, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 17g Fat (60.0% calories from fat); 7g Protein; 17g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Baked Spaghetti Recipe By : Taste of Home, Modified by Art Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces spaghetti, uncooked 3/4 pound ground beef 3/4 pound spicy sausage 1 medium onion, diced 4 cloves garlic, peeled and diced 2 jars meatless spaghetti sauce, 26 ounces each 1/2 teaspoon seasoned salt 2 eggs 1/3 cup grated Parmesan cheese 3 tablespoons butter, melted 2 cups low fat ricotta cheese 4 cups part-skim shredded mozzarella cheese 1/2 cup fresh basil leaves, shredded Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook meats, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. Use a good quality sauce because this is where most of the flavor and seasoning is coming from. Put a cupful of the sauce in the bottom of a 13x9 inch baking dish; spread around to cover bottom. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti well; add to egg mixture and toss to coat. Place half of the spaghetti mixture in the baking dish. Top with half of the ricotta, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Add basil just before serving. Yield: 10 servings. Prep: 25 minutes Bake: 1 hour Contributed to the FareShare Gazette by Art; May 5, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 11g Fat (74.8% calories from fat); 8g Protein; trace Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 155mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Banana Cake with Caramel Cream Cheese Frosting Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking soda 1 pinch salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup mashed, ripe banana (about 3 bananas) 1/4 cup sour cream 1 teaspoon pure vanilla extract 1/2 cup chopped pecans Caramel Glaze: 1/4 cup each: packed brown sugar, sweetened condensed milk 2 tablespoons unsalted butter 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Frosting: 1 small package (3 ounces) cream cheese, softened 6 tablespoons unsalted butter, softened 1 tablespoon each: sour cream, pure maple syrup 1 teaspoon pure vanilla extract 3 cups confectioners' sugar -- (3 to 3 1/2) Heat oven to 350F. Grease a 13-by-9-inch baking pan. Sift together the flour, baking soda and salt, set aside. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack. For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter, cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake. For frosting, beat cream cheese and butter until smooth. Stir in sour cream, maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel glaze. Contributed to the FareShare Gazette by Jo; 10 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 4g Fat (30.5% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Banana Raisin Bran Muffins Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Bran 1/2 cup skim milk 2 cups mashed ripe banana 2 eggs 1/4 cup corn oil, or butter 1/4 cup apple sauce 2 cups sifted all-purpose flour 2 tablespoons baking powder, level 1 teaspoon salt 1/4 cup soft brown sugar 1/4 cup Splenda (R) 1 cup seedless raisins 1 tablespoon flour Topping: 1 1/2 cups ground pecans 1 teaspoon cinnamon 1 tablespoon brown sugar Combine bran, milk and bananas in mixing bowl. Add eggs, oil (or butter) and apple sauce. Beat well. Sift together flour, baking powder and salt. Add to batter. Add brown sugar and Splenda. Dust raisins with 1 tablespoon flour; add to mixture. Beat just enough to combine. I made a topping for the muffins, combining 1-1/2 cups ground pecans, 1 teaspoon cinnamon and 1 tablespoon brown sugar. I sprinkled about a teaspoon on each of the 24 muffins before putting in the oven. Spoon into paper-lined muffin cups filling to 2/3 full. Bake at 380F for 25 minutes. Keep an eye on them so they don't over bake; test with toothpick. Makes 24 muffins. Contributed to the FareShare Gazette by Art; 9 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 4g Fat (35.2% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Black Bottom Cupcakes 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1 1/3 cups sugar 1 cup chocolate chips 1/4 cup unsweetened cocoa 1/2 cup oil 1 teaspoon vanilla 1 teaspoon white vinegar 1 teaspoon baking soda 1 1/2 cups all purpose flour 3/4 teaspoon salt 1 large egg Heat oven to 350F. Line muffin tins with paper liners. Beat cream cheese, egg, 1/3 cup sugar and 1/4 teaspoon salt in a bowl until creamy, stir in chocolate chips. In a second bowl, whisk together flour, cocoa, baking soda, remaining sugar and 1/2 teaspoon salt. Add oil, vinegar, vanilla and 1 cup water; mix until incorporated. Spoon enough of the chocolate batter into each cup so that they are filled halfway. Top each with a rounded teaspoon of cream cheese mixture, spreading it over chocolate. Bake until cupcakes are puffed and barely golden, 20 minutes. Then SERVE... Contributed to the FareShare Gazette by Jo; 11 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 22g Fat (55.8% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 303mg Sodium. Exchanges: 1/2 Lean Meat; 4 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blueberry Muffins from Cook's Illustrated Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh blueberries -- divided 1 teaspoon sugar 1/3 cup sugar 1 1/2 teaspoons lemon zest 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 1/3 cups sugar 4 tablespoons butter -- melted and cooled 4 tablespoons vegetable oil 1 1/2 teaspoons vanilla 1 cup buttermilk Cook 1 cup blueberries with 1 teaspoon sugar over medium heat until reduced to 1/4 cup, about 6 minutes. Cool to room temperature. Mix together 1/3 cup sugar and 1 1/2 teaspoons lemon zest. Set aside. Blend 2/1/2 cups flour, 2 1/2 teaspoons baking powder and 1 teaspoon salt in mixing bowl and set aside. Whisk together sugar and eggs until thickened, add butter, oil and eggs along with vanilla. Add buttermilk and stir until incorporated. Fold wet mixture into dry mixture just until incorporated, do not over mix, stir in blueberries. Divide into greased muffin tins. Place 1 teaspoon of the cooled, cooked blueberry mixture into top of each muffin and swirl into figure 8 to mix. Top with sugar mixture. Bake in 425F oven for 18 minutes on top medium rack. Turn about half way. When top feels as though it is cooked through, remove and let cool in tin for about 5 minutes before removing. For this recipe I used cultivated blueberries this morning but when I make them again I will be using the smaller wild berries. Contributed to the FareShare Gazette by Jennie; 23 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 10g Fat (27.6% calories from fat); 5g Protein; 53g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 354mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Brown Sugar Pound Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks butter or margarine 1/2 cup Crisco 1 box light brown sugar 1 cup white sugar 5 eggs 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 cup milk 1 1/2 teaspoon lemon flavor 1 teaspoon vanilla flavoring Cream together Crisco, margarine, and sugars. Sift flour, salt and baking powder together. Separate eggs and beat yolks; add yolks to butter and sugar mixture and blend. Add flavorings. Add remaining ingredients, alternating flour and milk. Last, fold in the beaten egg whites. Bake in oiled tube pan for approximately 1 1/2 hours in a 325F oven. Contributed to the FareShare Gazette by Jo; May 5, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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