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FareShare Gazette Recipes -- February 1999 - C's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Chocolate (All Chocolate) Boston Cream Pie
Chocolate Raspberry Truffles
Coconut Gelato with Ginger Sauce
Cookies 'N' Cream Brownies
Crab Cakes and Baby Greens With Lemon Vinaigrette
Cranberry-Dried Fruit Sauce
Curried Vegetable Stew with Onion Pita

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                     *  Exported from  MasterCook  *
                Chocolate (All Chocolate) Boston Cream Pie
Recipe By     : chefmad
Serving Size  : 12   Preparation Time :0:00
Categories    : Pies                             Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE
   2      cups          all-purpose flour
   2      cups          sugar
   1      cup           butter
   1      cup           water
     1/4  cup           cocoa
   2      large         eggs, -- lightly beaten
     1/2  cup           buttermilk
   1      teaspoon      baking soda
   1      teaspoon      pure vanilla extract
                        FILLING
   1      package       instant chocolate pudding mix -- (3 7/8 oz)
   1 1/4  cups          milk
   1      container     frozen whipped topping (cool whip), -- thawed (8 oz)
                        GLAZE
     1/2  cup           butter
     1/4  cup           cocoa
   6      tablespoons   half and half
   1      cup           confectioner's sugar
   1      teaspoon      pure vanilla extract
   Preparation time: 45 minutes
   Chilling time: 2-4 hours
   Cooking time: 20-25 minutes
   Yield: 12 servings
1. Heat oven to 350 degrees. For cake, combine flour and sugar in large 
bowl; set aside. Combine butter, water and cocoa in medium saucepan. 
Heat to a boil over medium heat, stirring frequently. Pour butter mixture 
over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and 
vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake 
until wooden pick inserted in center comes out clean, 20 to 25 minutes. 
Cool in pans 10 minutes; turn out onto cooling rack. Cool completely.
2. For filling, combine pudding mix and milk in bowl of electric mixer. 
Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; 
beat 2 minutes. Refrigerate until set, about 5 minutes.
3. For glaze, heat butter, cocoa and half-and-half to a boil in medium 
saucepan over medium-high heat. Remove from heat; slowly stir in 
confectioners' sugar (if added too fast, glaze will be lumpy). Stir in 
vanilla. Note: Glaze must be warm when ready to pour over cake.
4. Place 1 cake round upside down onto cake platter. Top with pudding 
mixture; it will be a thick layer. Place second cake layer on filling.  
Slowly pour warm glaze over the top; allow it to run down sides. 
Chill 2 to 4 hours before serving.
Contributed to FareShare, February 14, 1999, Y2V2-12 
ChefMad at chefmad@macconnect.com
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at http://fareshare.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Chocolate Raspberry Truffles
Recipe By     : Williams Sonoma Chocolate
Serving Size  : 24   Preparation Time :0:00
Categories    : Candy                            Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   unsalted butter
   8      ounces        bittersweet chocolate
     1/2  cup           raspberry jam -- seedless
   3      tablespoons   creme de cassis
     1/3  cup           sugar
Place the butter and chocolate in the top of a double boiler. Set over a 
pan of boiling water and stir until melted. Remove from heat and add melted
jelly and creme de cassis or Chambord. Pour mixture into a shallow bowl, 
cover with plastic wrap and chill until very firm, about three hours. Place
the sugar in a shallow bowl. To form each truffle, using a teaspoon scoop 
up a 1-inch piece of the mixture, drop into the sugar and form into an 
irregular ball. Transfer to a plate. 
Store for 2 weeks in a covered container in the refrigerator or 
up to four months in the freezer.
Contributed to FareShare, February 2, 1999, Y2V2-2 Jennie at BarFav@aol.com
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at http://fareshare.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Coconut Gelato with Ginger Sauce
Recipe By     : La Cucina Italiana, Aug. 98
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ice Cream
     1/2  cup           milk
   1 1/2  cups          coconut milk
     2/3  cup           sugar
   1 1/4  cups          heavy cream
                        For the Cups
   3      tablespoons   unsalted butter
     1/3  cup           flour
     1/4  cup           confectioner's sugar
   2                    egg whites
     1/4  cup           desiccated coconut
   1                    coconut, -- sliced
                        For the ginger sauce
   2                    egg yolks
     1/3  cup           sugar
   1      teaspoon      cornstarch
     1/2  teaspoon      freshly grated ginger
   1      cup           milk
Prepare the ice cream:  Combine the milk, coconut milk, sugar and heavy 
cream in a bowl.  Pour into an ice cream machine, and freeze according to 
manufacturer's instructions.  When the ice cream is ready, transfer it to a 
bowl in the freezer.
Prepare the cups.  Preheat the oven to 400F.  Combine the softened butter, 
flour, sugar, egg whites, and desiccated coconut in a bowl with a wire 
whisk.  Line a baking sheet with parchment paper.  Take a spoonful of the 
batter,  and spread it on the baking sheet with the back of the spoon, 
forming a thin circle 6" in diameter.  Make a second circle the same way, 
and bake for 3 to 4 minutes, or until the circles become dark around the 
edges but are still light in the center.  Remove the circles from the 
oven and, while they are still soft, lift them one at a time with a knife; 
place each in a dessert cup, and set aside to cool. The circles will harden 
and take the shape of the cup.  Repeat the procedure until you finish all
the batter; you should have 6 circles.
Prepare the ginger sauce:  Whisk together the egg yolks, sugar, cornstarch, 
and ginger in a bowl.  Heat the milk in a pot without letting it boil, and 
pour it over the egg mixture.  Pour back into the pot.  Cook the sauce over
medium hear, whisking until it thickens, without letter it boil.  Remove 
from the heat; set aside to cool.
Just before serving, arrange the cups on a pool of ginger sauce, fill them
with scoops of ice cream and decorate them with fresh coconut slices, if
desired.
Contributed to FareShare, February 4, 1999, Y2V2-4 
JoAnn Pellegrino at gigimfg@ix.netcom.com
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at http://fareshare.net
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Cookies 'N' Cream Brownies
Recipe By     : Taste of Home - October/November 1998
Serving Size  : 24   Preparation Time :0:00
Categories    : Brownies                         Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CREAM CHEESE LAYER
   1      pkg           cream cheese (8 oz), softened
     1/4  c             sugar
   1                    egg
     1/2  tsp           vanilla
                        BROWNIE LAYER
     1/2  c             butter or margarine, melted
     1/2  c             sugar
     1/2  c             packed brown sugar
     1/2  c             baking cocoa
   2                    eggs
     1/2  c             all-purpose flour
   1      tsp           baking powder
   1      tsp           vanilla
  12                    cream-filled chocolate sandwich cookies -- crushed
In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla 
until smooth; set aside.  For brownie layer, combine butter, sugars and 
cocoa in  a large mixing bowl; blend well.  Add eggs, one at a time, 
beating well after each addition.  Combine flour and baking powder; stir 
into the cocoa mixture.  Stir in vanilla and cookie crumbs.  Pour into a 
greased 11x7x2-inch baking pan.  Spoon cream cheese mixture over batter; 
cut through batter with a knife to swirl.  Bake at 350=83 for 25-30 minutes 
or until a toothpick inserted near the center comes out with moist crumbs.  
Cool completely.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
            Crab Cakes and Baby Greens With Lemon Vinaigrette
Recipe By     : Bon Appetit
Serving Size  : 10   Preparation Time :0:00
Categories    : Appetizers                       Salads
                Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           plain bread crumbs
   1      pound         fresh crab meat, drained -- picked over
     1/4  cup           mayonnaise
   3      tablespoons   chopped chives
   1      tablespoon    Worcestershire sauce
   1      tablespoon    Dijon mustard
     1/4  teaspoon      hot pepper sauce
   1      large         egg, beaten to blend
     1/4  cup           vegetable oil
  12      cups          assorted baby greens
                        LEMON VINAIGRETTE
     1/2  cup           olive oil
   3      tablespoons   fresh lemon juice
   1      tablespoon    minced shallots
   1 1/2  teaspoons     Dijon mustard
     1/2  teaspoon      grated lemon rind
     1/2  teaspoon      sugar
Line a baking sheet with waxed paper.  Place 1/2 cup bread crumbs 
in shallow dish.
Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire 
sauce, mustard, hot pepper sauce, and remaining 1/4 cup breadcrumbs 
in medium bowl to blend. Season with salt and pepper. Mix in egg.
Using 2 tablespoons for each, form crab mixture into twenty 
1-1/2 inch diameter cakes. Coat crab cakes with breadcrumbs 
in dish, pressing breadcrumbs to adhere. Transfer crab cakes to 
baking sheet. Cover and refrigerate for at least 1 hour and up 
to 6 hours.
Heat oil in heavy skillet over medium heat. Working in batches, 
add crab cakes to skillet and cook until golden brown and heated 
through, about 2 minutes per side.  Transfer crab cakes to paper 
towel lined plate.
Whisk all ingredients for Vinaigrette in bowl to blend. 
Season with salt and pepper
Place mixed greens in a large bowl. Toss with enough lemon vinaigrette to 
coat.  Divide greens among ten plates. Place 2 crab cakes alongside greens
on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake.  
Sprinkle with additional chives and serve.
Cook's Notes:  Last night we had this salad for dinner, it was so good 
I wished I had made it the entree. Jennie
Contributed to FareShare, February 10, 1999, Y2V2-9 
Jennie at BarFav@aol.com
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at http://fareshare.net
                   - - - - - - - - - - - - - - - - - - 
NOTES : The dressing may be made a day ahead. Chill, bring to room 
temperature before serving.
                     *  Exported from  MasterCook  *
                       Cranberry-Dried Fruit Sauce
Recipe By     :  Cairn Rodrigues
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           whole cranberries -- uncooked and
                        roughly chopped
     1/2  cup           chopped dried fruit (I used apples and
                        apricots)
   8      strips        candied lemon peel -- chopped, or less
     1/2  cup           orange juice concentrate
     3/4  cup           sugar -- approximately
In a medium saucepan combine all ingredients except the sugar. Stir it up 
and add water to cover by about 1/2 inch. Add about half the sugar.  Bring 
to simmer over medium-low heat, stirring occasionally.  Taste and add sugar 
if necessary. You don't want this sauce to be too sweet. 
Simmer and stir about 1 1/2 hours, until the cranberries still have some 
shape but are soft.
Cook's Notes:  I didn't use exact amounts, so what's here is a guesstimate. 
This is a forgiving recipe so play around with it a bit.
Contributed to FareShare, February 2, 1999, Y2V2-2 
Cairn Rodrigues at cairnann@yahoo.com
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at http://fareshare.net
                  - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
             Curried Vegetable Stew with Onion Pita (Gugino)*
Recipe By     : *Pat Hanneman, Riverside CA (1999 Jan)
Serving Size  : 4    Preparation Time :0:20
Categories    : Lowfat                           Beans
                Stews                            Vegetables
                Yams                             Zucchini
                Volume 2-2, Feb.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   extra virgin olive oil
  12      ounces        red sweet potato: one-large
   8      ounces        sweet onions: one-large
   8      ounces        zucchini: two-large -- washed
   3      tablespoons   curry powder -- or less to taste
                        and/or masala
   6      ounces        red bell pepper
   3      cups          vegetable stock -- or hearty broth
   5      ounces        frozen baby lima beans -- thawed
   1      6 ounces thi  green beans -- preferably
                        haricots verts -- trimmed
     1/4  teaspoon      saffron threads
     1/2  teaspoon      Butter Buds=AE -- or to taste
                        salt and black pepper
   4      tablespoons   cornstarch -- mixed with water
                        -- ONION PITAS --
   4                    whole wheat pita bread
   4      ounces        plain low-fat yogurt
                        garlic salt
                        pepper
     1/2  cup           thinly sliced sweet onion -- chopped
Ideally this curry would be served with an onion kuluha (naan stuffed 
with freshly diced onion). The onion pitas are a tasty substitute. An 
onion dinner roll would also work. This recipe was adapted from 
"Curried Vegetable Stew with Bruschetta," in Sam Gugino's Cooking to 
Beat the Clock (1998). Our version changes the proportions of 
vegetables and spice and makes more sauce.  
1.  Fit a food processor with the slicing attachment (1/4-inch; 2mm). 
2.  Put 2 tablespoon of oil in a large, deep, heavy dutch oven or 
stock pot.  Apply medium-low heat.
3. Prepare the vegetables so that they may be sliced through the 
smaller chute of the food processor. 
*SWEET POTATO -- Peel the potato and halve lengthwise; cut each half 
into pieces that fit the chute of the food processor. Slice and 
transfer to the skillet; stir to coat with oil. Increase heat to 
medium and stir occasionally while preparing the other vegetables.
*ONIONS -- Cut a thin slice from the top and bottom, halve lengthwise, 
and peel each half. Cut once crosswise. Slice. Leave in the bowl.
*ZUCCHINI -- trim the ends; cut to fit the chute and slice.
4. Add curry powder to the potatoes; stir to combine and cook until
aromatic (30 seconds). 
5. Add the onion and zucchini to the pot. Stir well and continue 
cooking.
6. BELL PEPPER -- Cut the top and bottom; core the pepper. Then 
cut the pepper into long thin strips.
7. Add the bell pepper and hearty vegetable stock to the pot: 
stir, cover, and bring to a boil over high heat. 
8. Meanwhile, thaw the lima beans under running water; trim the 
green beans. Add both beans to the pot.   Crush the saffron 
threads with your fingers over the stew and season with salt, 
pepper and butter buds,  to taste.  Cook (high simmer) covered 
for 7 minutes, stirring periodically, until the beans are just 
tender.  Make the slurry of cornstarch and as little water as 
possible.  Thicken the sauce. 
9. While the stew cooks, prepare bread. Cut bread in half to 
open pocket. Mix yogurt, pinch of salt and the sweet onion. 
Divide this mixture evenly into each pocket.  Put pitas on a 
cookie sheet and bake at 350 for about 5 to 7 minutes. 
MAKES 4 GENEROUS SERVINGS. EACH (with bread) 600 cals, 13g fat 
19%cff (high in vit A. C, and potassium)
Tested Recipe from Pat Hanneman's Kitchen
<http://home.earthlink.net/~kitpath/>
Contributed to FareShare, February 6, 1999, Y2V2-5 
PatHanneman at kitpath@earthlink.net
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at http://fareshare.net
                   - - - - - - - - - - - - - - - - - - 
NOTES : PANTRY:  We tested this recipe with 2 tablespoons of Sharwood's 
Hot (Madras) Curry Powder and 1 tablespoon spice blend recommended for 
vegetables, called paubhaji masala.  
The butter buds were added to compensate somewhat for the missing ghee.
Nutr. Assoc. : 0 32804 5454 5663 0 0 0 0 0 32832 0 0 0 0 0 0 0 0 0 0 20033

 

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