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FareShare Gazette Recipes --March 2000 - R's



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Raspberry Crumb Coffee Cake by Emeril
Roasted Moroccan Spiced Chicken

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* Exported from MasterCook *
Raspberry Crumb Coffee Cake by Emeril
Recipe By     :Chef Emeril Lagasse
Serving Size  : 1     Preparation Time :0:00
Categories    : Cakes                           Volume 3-3 Mar. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           Teaspoon  plus 3/4 cup unsalted butter, at room
  2              pints  fresh raspberries, picked over
  1 1/2           cups  granulated sugar
  3        tablespoons  fresh lemon juice
  2        tablespoons  cornstarch
     1/4           cup  water
  3              large  eggs
  4               cups  bleached all-purpose flour
  1           teaspoon  baking powder
  1           teaspoon  baking soda
     3/4      teaspoon  ground cinnamon
     1/4      teaspoon  salt
  1 1/2           cups  buttermilk
  1           teaspoon  vanilla extract
     1/2           cup  firmly packed light brown sugar
  1                cup  confectioners' sugar
  2        tablespoons  Steen's 100% Pure Cane Syrup or 
                          other cane syrup
  2        tablespoons  milk
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- 
inch round cake pan with 1 teaspoon of the butter.
2. In a medium-size nonreactive saucepan, combine the  
raspberries, 1/2 cup of the granulated sugar, and the lemon juice. 
Bring the mixture to a boil and cook at a boil for 3 minutes. In a 
small bowl, dissolve the cornstarch in the water. Add to the 
raspberry mixture and cook, stirring, until it thickens, about for 2 
minutes. Remove from the heat and let cool completely.
3. In a large mixing bowl, cream 1/4 pound of the butter with the 
remaining 1 cup granulated sugar with an electric mixer. Add the 
eggs one at a time, beating well after each addition. Into a medium 
mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking 
soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour 
mixture, buttermilk, and vanilla to the butter mixture and beat with 
an electric mixer until everything is incorporated.
4. In another medium-size mixing bowl, combine the remaining 1/4 
cup butter, the remaining 1/2 cup flour, the brown sugar, and the 
remaining 1/4 teaspoon cinnamon. Using your hands, combine the 
mixture until it resembles fine crumbs.
5. Spread half of the batter in the prepared pan. Spread the 
raspberry mixture over the batter. Drop heaping spoonful of the 
remaining batter over the mixture, about 1 inch apart. Sprinkle the 
crumb mixture evenly over the surface. Put the cake pan on a 
baking sheet and bake until golden brown about 40 minutes. 
Remove from the oven and let cool slightly. In a medium-size 
mixing bowl, whisk together the confectioners' sugar, cane syrup, 
and milk until smooth. Drizzle the frosting over the top of the coffee 
cake. Cut into slices and serve.
From Chef and Author Emeril Lagasse
Recipe copyright Emeril Lagasse 1999; from Every Day's A Party 1999 by
William Morrow & Company
Shared by Tonia Anderson on CFF
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 2030 Calories (kcal); 18g Total Fat; (7% calories from fat); 
30g Protein; 450g Carbohydrate; 578mg Cholesterol; 2896mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;
2 Fat; 27 1/2 Other Carbohydrates
NOTES : MC formatted by Art Guyer 
Art Guyer**Raspberry Crumb Coffee Cake by Emeril**
March 20, 2000 
FareShare Gazette 
Year 3 Volume 03 Number 05
* Exported from MasterCook *
Roasted Moroccan Spiced Chicken
Recipe By     :Roberta Banghart
Serving Size  : 4     Preparation Time :1:30
Categories    : Poultry                         Volume 3-3 Mar. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2             lb  Whole Chicken
     1/2      teaspoon  Pepper
  4                     Garlic cloves
     1/4      teaspoon  Cinnamon
  1                     Lemon -- halved
     1/4      teaspoon  Cayenne pepper
     1/2      teaspoon  Cumin -- ground
     1/2      teaspoon  Salt
     1/2      teaspoon  Coriander -- ground
  3        Tablespoons  Olive oil
     1/2      teaspoon  Paprika
Preheat oven to 400F. 
Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. 
Squeeze lemon juice into small bowl; place lemon in cavity. Brush chicken 
with half of juice. Mix spices and salt and rub over and inside chicken. 
Tie legs together. Heat oil in large ovenproof skillet. 
Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
chicken with pan juices. Transfer to oven and bake until juices run clear,
about 1 hour, basting occasionally.
                     - - - - - - - - - - - - - - - - - - - 
Per serving: 684 Calories (kcal); 51g Total Fat; (67% calories from fat); 
51g Protein; 4g Carbohydrate; 247mg Cholesterol; 460mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 
0 Other Carbohydrates
NOTES : This was very flavorful and juicy. I had a larger chicken than the
one called for here and had to allow and extra 20 minutes to cook completely.
Roberta Banghart**Roasted Moroccan Spiced Chicken**
March 23, 2000 
FareShare Gazette 
Year 3 Volume 03 Number 06


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