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 -- July 2011 - C's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Chocolate Mint Ice Cream Cake ala Doris

Coconut Cake (Helen)

Creamy Gazpacho Andaluz

Curried Pumpkin Soup

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 *

Chocolate Mint Ice Cream Cake ala Doris

Recipe By : Doris Guyer
Serving Size : 25 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Vanilla Betty Crocker Super Moist Cake Mix
[18.25 ounces each]
10 drops green food coloring
12 ounces mini chocolate chips
3 teaspoons mint flavoring

Ice Cream:
4 cans sweetened condensed milk
3 pints heavy whipping cream
[not non-dairy whipped topping]
22 ounces Nesquik chocolate syrup

24 ounces frozen whipped topping, thawed
1 container Smucker's Chocolate Sundae Syrup Ice Cream Topping
[20 ounces]


Before attempting this ice cream cake, make certain you have a cake board
large enough and strong enough to hold the cake when finished AND that you
have a freezer available that will hold the board, cake and ice cream when
assembled. We used a Wilton's 14 x 14-inch cake pan to make this dessert
and a 1/2-inch piece of plywood covered in newspapers (for padding) and
heavy duty aluminum foil. I made certain the board and cake pan fit in the
freezer we wanted to use for this effort.

Obviously, if you down-size this recipe it will be easier to handle and
freeze. We use this size pan when we make cakes for parties and other
special occasion. This one happened to be for our grandson's 16th birthday.
Photos of the cake and this recipe can be found at:



Prepare a cake board that will hold the finished product. See WARNING

Spray your cake pan. Cut a piece of parchment paper to fit the bottom of
the pan. Place it in the pan and lightly spray it also. This is extremely
important to do to get the cake cleanly out of the pan, especially large

Prepare and bake cake mix according to package directions. As you are
mixing the cake, add the food coloring, mint flavoring and chocolate chips.
When baked, cool slightly. Turn out on the prepared cake board. Cool
thoroughly and set aside.

Ice Cream:

Line the same pan (or a pan of the same size) with heavy duty aluminum
Stir together the sweetened condensed milk the Nesquik chocolate syrup in a
large bowl. Whip the whipping cream until it forms peaks. Fold the whipped
cream into the milk and syrup mixture. Pour into the prepared pan. Freeze
for 6 - 10 hours or until firm.

Note: After 6 hours, we decided to turn our freezer temperature to maximum
and then let it there over night. The time will depend on how thick the ice
cream layer is. I mention this so you allow enough time.

Assembly and Frosting:

When solid, remove ice cream from pan using the foil. Peel off the foil and
place on top of the cake layer. If necessary trim off ice cream edges to
even it up with the cake.

Working quickly, frost the top and sides with whipped topping. Drizzle with
Smucker's Chocolate Sauce just enough for decorative purposes. Return to
freezer at least 2 hours before serving.

Baked by Doris in July 2011.

Contributed to the FareShare Gazette by Art; 25 July 2011.

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

Per Serving (excluding unknown items): 354 Calories; 25g Fat (63.2% calories from 
fat); 5g Protein; 28g Carbohydrate; 0g Dietary Fiber; 95mg Cholesterol; 84mg 
Sodium. Exchanges: 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.

Back to Recipe List
* Exported from MasterCook *

Coconut Cake (Helen)

Recipe By : Phyllis Richman
Serving Size : 12 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole milk
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract
6 tablespoons butter -- (3/4 stick)
1 cup shredded coconut -- (preferable to flaked) *
see note -- (4 ounce can)
1 tablespoon vanilla extract

Preheat oven to 350 F. Butter and flour a 13 x 9-inch baking pan.

In a small saucepan or microwave oven, heat milk and butter to scalding.
Set aside. Thoroughly combine flour, baking powder and salt; set aside.

Beat eggs in an electric mixer Add sugar and continue beating until thick
and foamy. With mixer turned on, gradually add hot milk, then vanilla. Beat
in flour with mixer at slow speed. Pour butter into prepared pan.

Bake at 350 F. for about 30 minutes, testing after 25 minutes with a
toothpick. Cake is done when toothpick comes out clean. Cool cake in the
pan on wire rack.

Prepare the topping. Melt butter in a medium saucepan or in a microwave
oven. Stir in brown sugar, then add coconut and vanilla. Spread topping
over he cake as evenly as possible, making sure to read to the corners.

Turn oven to broil and place cake 4-6 inches below the heat. Broil until
bubbling and dark brown, turning if necessary to assure oven browning. The
topping should be beyond golden, a definite brown but be careful because it
can burn in an instant.

Let cake cook to room temperature. Cut into squares at serving time..
Serves 12.

*Note: Shredded coconut (sometimes called Southern style) gives the cake a
crunchier texture, but flaked coconut can be used if necessary. Look for
canned coconut, which is more moist than coconut packaged in a bag; it's
fine if it comes sweetened.

Source: "Murder on the Gravy Train"
S(MC formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 1 July 2011.

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

Per Serving (excluding unknown items): 315 Calories; 10g Fat (29.1% calories from 
fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 238mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other 
Back to Recipe List


* Exported from MasterCook *

Creamy Gazpacho Andaluz

Recipe By : Cook's Illustrated
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small Serrano chile, stemmed and halved lengthwise
Kosher salt
1 slice high-quality white sandwich bread, crust removed, torn into 1-inch
1/2 cup extra virgin olive oil, plus extra for serving
2 tablespoons sherry vinegar, plus extra for serving (see note)
2 tablespoons finely minced parsley, chives, or basil leaves
Ground black pepper


The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was
salting the tomatoes and letting them sit to release more flavor. We then
followed the same process with the other vegetables — cucumber, bell pepper
and onion — and soaked the bread, which we used to thicken the soup, in the
exuded vegetable juices. A final dash of olive oil and sherry vinegar
further brightened the flavor of our gazpacho and a diced-vegetable garnish
made our creamy gazpacho recipe look as fresh as it tasted.

For ideal flavor, allow the gazpacho to sit in the refrigerator overnight
before serving. Red wine vinegar can be substituted for the sherry vinegar.
Although we prefer to use kosher salt in this soup, half the amount of
table salt can be used. Serve the soup with additional extra-virgin olive
oil, sherry vinegar, ground black pepper, and diced vegetables for diners
to season and garnish their own bowls as desired.


1. Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell
pepper and half of onion, place in large bowl. Add garlic, chile and 1 1/2
teaspoons salt; toss until well combined. Set aside.

2. Cut remaining tomatoes, cucumber and pepper into 1/4-inch dice;
place vegetables in medium bowl. Mince remaining onion and add to diced
vegetables. Toss with 1/2 teaspoon salt and transfer to fine-mesh strainer
set over medium bowl. Set aside 1 hour.

3. Transfer drained diced vegetables to medium bowl and set aside. Add
bread pieces to exuded liquid (there should be about 1/4 cup) and soak 1
minute. Add soaked bread and any remaining liquid to roughly chopped
vegetables and toss thoroughly to combine.

4. Transfer half of vegetable-bread mixture to blender and process 30
seconds. With blender running, slowly drizzle in 1/4 cup oil and continue
to blend until completely smooth, about 2 minutes. Strain soup through
fine-mesh strainer into large bowl, using back of ladle or rubber spatula
to press soup through strainer. Repeat with remaining vegetable-bread
mixture and 1/4 cup olive oil.

5. Stir vinegar, minced herb and half of diced vegetables into soup,
season to taste with salt and black pepper. Cover and refrigerate overnight
or for at least 2 hours to chill completely and develop flavors. Serve,
passing remaining diced vegetables, olive oil, sherry vinegar and black
pepper separately.


Achieving the Best Creamy Consistency: The trick to smooth, fully blended
texture is all in how you add the olive oil. Slowly drizzling in the oil
helps the mixture emulsify, for a soup that is silky and rich—but not the
least bit greasy.

Contributed to the FareShare Gazette by Art; 15 July 2011.

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

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg 
 Back to Recipe List

* Exported from MasterCook *

Curried Pumpkin Soup

Recipe By : Sarah Perry, Camarillo, CA
Serving Size : 3 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 green onions -- sliced
3/4 teaspoon curry powder
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
3/4 cup canned pumpkin
1 cup buttermilk
1/2 cup cubed cooked ham

In a small saucepan, sauté onions with curry powder in butter until tender.
Stir in flour. Gradually add broth and pumpkin. Bring to a boil over medium
heat, stirring constantly; cook for 1-2 minutes or until thickened.
Reduce heat. Stir in buttermilk and ham; heat through.

Yield: 3 cups

Source: "Cooking for 2, Fall 2007, p. 19"
S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie"
Yield: "3 cups"
Start to Finish Time: "0:20"

NOTES : "This rich, creamy soup is really quick and easy to make and always
gets rave reviews," writes Sarah. "I serve it with banana bread or muffins
and often double the recipe just to have leftovers!"

Bobbie's Note: Very easy and delicious. I had a small cup of pumpkin in the
freezer and this was perfect to use up that and buttermilk.

Contributed to the FareShare Gazette by Bobbie; 20 July 2011.

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

Per Serving (excluding unknown items): 158 Calories; 9g Fat (50.7% calories from 
fat); 6g Protein; 14g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 423mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat 
Milk; 1 1/2 Fat.

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!