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FareShare Gazette Recipes -- November 2011 - A's


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Recipes Included On This Page

Amaretto "Love" Cheesecake

Apple Crisp with Dried Cranberries

Apple Upside-Down Gingerbread

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* Exported from MasterCook *

Amaretto "Love" Cheesecake

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup almonds -- (250 mL)
1 cup vanilla wafers -- (250 mL)
1/3 cup unsalted butter -- melted -- (75 mL)
1 1/2 tablespoons unflavoured gelatin -- (1 1/2 envelopes/25 mL)
1/4 cup water -- (50 mL)
3 eggs -- separated
1 1/4 cups sugar -- (300 mL)
1 cup warm milk -- (250 mL)
1 pound chilled cream cheese -- (450 g)
1/4 teaspoon almond extract -- (1 mL)
1/3 cup Amaretto liqueur -- (75 mL)
2 cups heavy (whipping) cream -- (500 mL)
Whipped cream (reserved from filling above)
3 tablespoons Amaretto liqueur -- (45 mL)
2 tablespoons sifted icing sugar -- (30 mL)
[powdered confectioner's sugar]
1/4 cup sliced almonds -- toasted -- (50 mL)

Fit work bowl with the steel knife. Add almonds and process on/off, on/off
until coarsely chopped. Add vanilla wafers and process until fine. Blend in
butter until crumbs are moistened. Press mixture into the bottom and partly
up the sides of a 10-inch (3.5 L) springform pan. Refrigerate.

Place 1/4 cup (50 mL) water in a medium-sized heavy saucepan. Sprinkle with
the gelatin and let stand for 5 minutes.

Rinse and dry the work bowl and steel knife. Add egg yolks and 1 cup (250
mL) sugar. Process (immediately) until light in colour. Add milk through
the feed tube; blend.

Dissolve the gelatin over low heat and stir in the milk mixture. Cook over
low heat until the mixture begins to thicken. Cool for about 5 minutes.

Cut the cream cheese into cubes and add to the work bowl. Add almond
extract and liqueur; blend. Slowly add the custard, blend and scrape down
the sides of the bowl.

Pour the mixture into a mixing bowl set into a larger bowl filled with ice
cubes. (Where I live if you do this sort of thing in the winter you can
just fill the larger bowl with snow. H.) Stir occasionally to prevent
setting around the outside edges. Cool until the mixture is thick and

Beat the egg whites with 1/4 cup (50 mL) sugar until stiff. Whip the cream
until light and fluffy. To lighten the gelatin mixture, stir 1/3 of the
beaten egg whites into it first, then fold in the remaining egg whites and
2/3 of the whipped cream. Turn the mixture into the prepared crust and

To the remaining cream add the icing sugar and the 3 tablespoons (45 mL)
liqueur. Whip until stiff. Pipe or spoon the cream attractively over the
cake. Sprinkle the top with sliced toasted almonds and refrigerate the cake
for 2 to 3 hours before serving.

Makes one 10-inch (3.5 L) springform pan.

Note: This cake can be prepared a day ahead of serving time. It can also be

Author's comment: "Amaretto is said to be the liqueur of love. My father,
who is a nothing-too-fancy-type eater, loved this cake so much that he
suggested I send some to my bank manager so that he too could enjoy it."

From Food Processor Cuisine by Bonnie Stern; 1978.
MC format by Hallie. Untried.
Source: "Food Processor Cuisine by Bonnie Stern"
Contributed to the FareShare Gazette by Hallie; 2 November 2011.

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* Exported from MasterCook *

Apple Crisp with Dried Cranberries

Recipe By :Casual Cuisines of the World
Serving Size : 12 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Topping:
1 cup coarsely chopped pecans
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 Pinch salt
3/4 cup quick-cooking rolled oats
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
3/4 cup unsalted butter, chilled, cut into small pieces

For Filling:
8 Golden Delicious apples, about 2 1/2 pounds total weight
3 tablespoons fresh lemon juice
1/2 cup dried cranberries

Preheat an oven to 350F. Butter a 9-by-12-inch oval baking dish.

Spread the pecans on a baking sheet and bake until lightly toasted, 5-7
minutes. Remove from the oven and let cool.

In a large bowl, stir together the flour, cinnamon, nutmeg, allspice,
cloves and salt. Add the toasted pecans, rolled oats, granulated sugar,
brown sugar and butter. Using your fingertips, rub the mixture together
until it resembles coarse crumbs. Set aside.

Peel, halve and core the apples, then cut lengthwise into slices 1/2-inch
thick. Place in a bowl, immediately add the lemon juice and dried
cranberries and toss to coat with the juice. Pour the filling into the
prepared dish, leveling the surface. Sprinkle the topping evenly over the
fruit, pressing down on it lightly and leaving about 1/4 inch space between
the topping and the pan sides.

Bake until the topping is golden brown and bubbling, 40-45 minutes,
covering the top with aluminum foil if the crust begins to overbrown.

Transfer to a rack and let cool for 15 minutes before serving.

Active Time: 20 Minutes
Total Time: 1 Hour 15 Minutes

Serves 12

Contributed to the FareShare Gazette by Art; 27 November 2011.

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Per Serving (excluding unknown items): 97 Calories; trace Fat (1.0% calories from 
fat); 1g Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 15mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.

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* Exported from MasterCook *

Apple Upside-Down Gingerbread

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
4 cups peeled apples -- thinly sliced
1 cup light brown sugar
2 tablespoons grated orange peel
1/2 teaspoon ginger
2 tablespoons orange juice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup brown sugar
3/4 cup molasses
1/2 cup shortening -- melted
2 eggs -- well beaten
2 tablespoons cider vinegar
Boiling water

Melt the butter in an 8- x 8-inch baking pan. Add the apple slices and turn
gently to coat with the butter. Sprinkle with the first amount of brown
sugar and the orange peel. Mix the 1/2 teaspoon of ginger with the orange
juice and pour over all. Simmer in the baking pan over low heat for 6 to 8

Make the cake by sifting together the flour, soda, salt, ginger, cinnamon
and cloves. Beat the brown sugar, molasses and melted shortening into the
well-beaten eggs. When well mixed, add the sifted dry ingredients and beat
until smooth.

Place the vinegar in a measuring cup and fill to the 1-cup measure with
boiling water. Add to the batter; beat well and pour over the apples.

Bake at 350F for 45 to 55 minutes.

MMe Benoit's comment
"I have about seven versions of this long-time favorite but the following
is the one I prefer. If you're in a hurry, replace the batter with a
package of ready-mix gingerbread."

From an old magazine.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 26 November 2011.

Source:  "Mme Jehane Benoit"
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