Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

Return to the FareShare Recipe  Master Index

FareShare Gazette Recipes --November 1999 - P's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pecan Pie by Cooking Light
Pumpkin Cake Roll

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.

                     *  Exported from  MasterCook  *
                        Pecan Pie by Cooking Light
Recipe By     : Cooking Light:  November 1999
Serving Size  : 1    Preparation Time :0:00
Categories    : Pie                              Volume 2-11, Nov. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        [Crust]
   1      cup           all-purpose flour
   2      tablespoons   granulated sugar
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
     1/4  cup           fat-free milk
   1      tablespoon    butter or margarine -- melted
                        cooking spray
                        [Filling]
   1      large         egg
   4      large         egg whites
   1      cup           light or dark corn syrup
     2/3  cup           dark brown sugar -- packed
     1/4  teaspoon      salt
   1      cup           pecan halves
   1      teaspoon      vanilla extract
1.  To prepare crust, lightly spoon flour into a dry measuring cup; 
level with a knife.  Combine flour, granulated sugar, baking powder, 
and 1/4 teaspoon salt in a bowl.  Add milk and butter; toss with a 
fork until moist.
2.  Press mixture gently into a 4-inch circle on heavy-duty plastic 
wrap; cover with additional plastic wrap.  Roll dough, still covered, 
to an 11-inch circle.  Freeze 10 minutes or until plastic wrap can be 
easily removed.
3.  Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate 
coated width cooking spray.  Remove top sheet of plastic wrap.  Fold 
edges under; flute.
4.  Preheat oven to 350F.
5.  To prepare the filling, beat the egg and the next 4 ingredients 
(egg through 1/4 teaspoon salt) at medium speed of a mixer until 
well-blended.  Stir in the pecan halves and the vanilla extract.  
Pour the mixture into the prepared crust.  Bake the pie at 350F for 
20 minutes, then cover with foil.  Bake the pie an additional 20 
minutes or until a knife inserted 1 inch from the edge comes out 
clean.  Do not over bake.  Cool pie on a wire rack.
Yield:  10 servings (serving size: 1 wedge).
                   - - - - - - - - - - - - - - - - - - 
NOTES : Baked by Doris for Thanksgiving, 1999.  
        Tasted and Approved by Art.
Formatted in MasterCook by Art Guyer at ThePoint.beachlink.com
Art**Cooking Light Pecan Pie**Art Guyer at ThePoint.beachlink.com
Year 2 Volume 11 Number 15
25 November, 1999  Thursday
                     *  Exported from  MasterCook  *
                            Pumpkin Cake Roll
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-11, Nov. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs
   1      cup           sugar
     2/3  cup           pumpkin
   1      teaspoon      lemon juice
     3/4  cup           flour
   1      teaspoon      baking powder
   2      teaspoons     cinnamon
   1      teaspoon      ginger
     1/2  teaspoon      nutmeg
     1/2  teaspoon      salt
   1      cup           chopped nuts
   1      cup           powdered sugar
   6      ounces        cream cheese
   4      tablespoons   butter
     1/2  teaspoon      vanilla
Beat eggs for five minutes, gradually add sugar, pumpkin, lemon juice.  
Sift together flour, cinnamon, ginger, nutmeg, salt, and fold into 
creamed mixture.  Spread in 15 x 10 x1" greased and floured jelly roll 
pan.  Top with nuts.  Bake in 375 oven for 15 minutes. 
Turn out onto a towel sprinkled with powdered sugar.  Cool.  Unroll.  Beat 
last four ingredients until smooth and spread over cake.  Roll up, chill 
overnight and slice.
Jennie**Pumpkin cake Roll**BarFav@aol.com
Posted to FareShare 11-99  Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com
Year 2 Volume 11 Number 13 
21 November, 1999  Sunday
                   - - - - - - - - - - - - - - - - - - 

 

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!