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FareShare Gazette Recipes -- June 2012 - C's


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Recipes Included On This Page

Chicken-Cranberry Sandwiches

Chocolate Strawberry Shortcakes

Chocolate Truffle Cheesecake

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* Exported from MasterCook *

Chicken-Cranberry Sandwiches

Recipe By : Weekend Magazine, 1967
Serving Size : 4 Preparation Time :0:00
Categories : Volume 15-06 Jun 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of chicken soup -- (10 ounces)
2/3 cup milk
1/4 teaspoon poultry seasoning
1 dash nutmeg
8 slices white bread
4 slices canned cranberry jelly -- (thin slices)
4 slices cooked chicken breast
Salt and pepper
2 eggs
1/4 cup milk
1/4 teaspoon salt
1 dash pepper
1/4 cup butter

Combine soup, 2/3 cup milk, poultry seasoning and nutmeg in a small
saucepan. Heat, stirring often.

Butter the bread. Put a slice of cranberry jelly and a generous slice of
chicken on 4 of the bread slices. Sprinkle the chicken with salt and
pepper. Cover with the remaining slices of bread.

With a fork beat the eggs, 1/4 cup milk, 1/4 teaspoon salt and a dash of
pepper together in a flat dish.

Heat the 1/4 cup butter in a large heavy skillet.

Dip both sides of the sandwiches quickly into the egg mixture and put into
the skillet. Cook over moderate heat until golden on both sides.

Put on serving plates immediately and top with some hot sauce.

Serves 4.

Hallie's notes: I never have 'poultry seasoning' around but figure
seasoning is mainly a personal taste thing anyway. This might also work in
a sandwich toaster or one of those panini presses (gotta get me one of

From Weekend Magazine; 1967.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 8 June 2012.

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Per Serving (excluding unknown items): 337 Calories; 20g Fat (52.3% calories from 
fat); 10g Protein; 30g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 828mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

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* Exported from MasterCook *

Chocolate Strawberry Shortcakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 15-06 Jun 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Shortcakes:
6 ounces bittersweet or semisweet chocolate -- chopped
1/3 cup plus 2 teaspoons sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled unsalted butter -- (1 stick) cut into pieces
1 large egg
1/4 cup whole milk

For the Strawberries:
2 pounds strawberries -- hulled, sliced
1/4 cup sugar

1 1/2 cups chilled whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
Chocolate Sauce

Rich chocolate shortcakes with sweetened strawberries, chocolate sauce and
whipped cream. Shortcakes are fragile so be extra careful when splitting
them for dessert.

For The Shortcakes:
Preheat oven to 375 degrees F.

Line heavy large baking sheet with silicone baking pad or parchment paper.
Combine chocolate and 1/3 cup sugar in food processor and process until
chocolate is finely ground. Add flour, cocoa powder, baking powder and
salt; process until combined. Add butter and process until mixture
resembles fine meal. Mix egg with milk in small bowl to blend; pour over
flour mixture in processor and pulse just until combined. Spoon dough into
six 3-inch mounds on prepared baking sheet, spacing evenly. Sprinkle with
remaining 2 teaspoons sugar. Bake until cooked through, about 18 minutes.
Carefully transfer shortcakes to rack. Cool completely.

Do-Ahead Tip:
Shortcakes can be made 1 day ahead. Wrap individually in plastic and store
at room temperature.

For The Strawberries:
Toss strawberries and 1/4 cup sugar in large bowl. Let stand until juices
form, stirring occasionally, about 1 hour.

Combine cream, sugar and vanilla in cream whipper.

Using serrated knife, carefully split shortcakes horizontally in half.
Place bottom halves on each of 6 plates. Top shortcakes with strawberries,
chocolate sauce, then whipped cream. Top with shortcake tops and serve.

Active Time: 25 Minutes
Total Time: 1 Hour 25 Minutes

6 servings

Recipe created for by Jeanne Thiel Kelley.

Contributed to the FareShare Gazette by Art; 7 June 2012.

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Per Serving (excluding unknown items): 224 Calories; 2g Fat (9.2% calories from 
fat); 6g Protein; 48g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 441mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 
0 Fat; 1 Other Carbohydrates.

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* Exported from MasterCook *

Chocolate Truffle Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 15-06 Jun 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sleeves chocolate graham crackers -- 19 crackers
1 tablespoon sugar
1 pinch table salt
1 stick unsalted butter -- melted (8 tablespoons)

12 ounces bittersweet bar chocolate -- chopped
2 tablespoons unsalted butter
2 teaspoons instant espresso powder

1 pound cream cheese -- softened
1 cup sugar
3 eggs
1 cup heavy cream -- whipped
2 teaspoons vanilla extract

1/2 cup heavy cream
4 ounces semisweet chocolate chips -- (3/4 cup)
1 cup red raspberries -- optional
2 tablespoons white chocolate curls -- optional

Preheat oven to 325F.

For the crust, process graham crackers, sugar and salt in a food processor
until fine. (I used salted butter and skipped the added salt.) Drizzle in
melted butter and process until combined. Press crumbs into the bottom and
up sides of a 9-inch springform pan using the back of a tablespoon. Bake
crust 10 minutes; remove and set aside.

For the cheesecake, melt chocolate with 2 tablespoons butter and espresso
powder (I used instant coffee) in a double boiler; set aside to cool

Beat cream cheese and sugar in a stand mixer or in a large bowl with a hand
mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a
time, mixing well after each addition. Add melted chocolate mixture to
batter and beat until combined.

Gently fold whipped cream and vanilla into batter with a spatula just until
there are no streaks. Pour into crust; bake until edges are set but center
is still jiggly, 40 - 45 minutes. Turn oven off; leave cheesecake in oven
with door closed for an additional 30 minutes. Remove cheesecake from oven.
Cool completely; cover and chill at least 4 hours or overnight.

For the ganache, heat 1/2 cup cream in a microwave in a heat-proof bowl on
high until boiling, 1 - 2 minutes. Add chocolate chips and let sit 2
minutes, then stir until smooth. Cool ganache, 5 minutes. Drizzle
cheesecake with ganache, then top with fresh raspberries and chocolate
curls, if desired.

To cut cheesecake, remove sides from pan, then slice with a sharp knife
dipped in hot water and whipped dry before each slice.

A photo of my results is at:

Description: "This cheesecake with its filling like a fine chocolate
truffle will bring people to their knees. Every bite is creamy, chocolaty
and worth the calories."

Source: "Cuisine Magazine, February 2012"

NOTES : Use a good-quality chocolate for this recipe. For the best flavor
and texture, remove the cheesecake from the refrigerator 30 minutes before
you plan to serve it.

Made by Art Guyer for Doris' birthday, June 5, 2012. Even with only a pound
of cream cheese, this recipe is velvety smooth and dense. Everyone has had

Contributed to the FareShare Gazette by Art; 11 June 2012.

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

Per Serving (excluding unknown items): 340 Calories; 28g Fat (73.1% calories from 
fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 116mg 
Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

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