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FareShare Gazette Recipes-- June 2000 - R's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Red Velvet Cake
Rhubarb Batter Pie
Rhubarb Bread
Rhubarb Bread Pudding
Rhubarb Cottage Pudding
Rhubarb Cream
Rhubarb Crumb Cake
Rhubarb or Pie-plant Pudding
Rhubarb Spice Cake
Rosemary Lamb Kabobs

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* Exported from MasterCook *
                             Red Velvet Cake
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Cakes                           Chocolate
                Desserts                        Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  shortening
  1 1/2           cups  sugar
  2                     eggs
  2               tsp.  cocoa
     1/4           cup  red food coloring
  1               tsp.  salt
  1                cup  buttermilk
  2 1/2           cups  sifted flour
  1               tsp.  baking soda
  1               Tbs.  vinegar
  2               tsp.  Ronald Reginald's Pure Vanilla Extract
Cream shortening and sugar with electric mixer until fluffy.  
Add eggs, one at a time, and beat for one minute.
Mix cocoa and food coloring to paste-like consistency; add with 
salt to sugar mixture.  Combine vanilla and buttermilk, add slowly 
to sugar mixture, alternately with flour.  Combine soda and 
vinegar and stir into batter (do not beat).  Pour into 2 greased 
and floured 9-inch cake pans. Bake in 350 oven for 25 to 30 
minutes.
Frosting:
3 Tbs. flour
1 cup milk
1 cup (2 sticks) butter
1 cup confectioners sugar
2 tsp. Ronald Reginald's Pure Vanilla Extract
Mix flour and milk to smooth paste. Cook over low heat until 
thick, stirring constantly.  Cool.  Cream butter, sugar, and 
vanilla with electric mixer. Add flour mixture gradually, beating 
constantly until it reaches spreading consistency.  Spread between 
layers of cake and over top and sides.
From Estelle Leruth's Cookbook
From http://www.ronaldreginalds.com/
Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com>
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* Exported from MasterCook *
                            Rhubarb Batter Pie
Recipe By     :The Malone Cookbook
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts                        Gelatin
                Rhubarb                         Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  diced rhubarb
     1/4         pound  margarine
  1 1/2           cups  sugar
  3             ounces  strawberry gelatin powder
     2/3           cup  sugar -- (additional)
     2/3           cup  flour
     2/3           cup  milk
  1           teaspoon  baking powder
     1/2      teaspoon  salt
Preheat the oven to 375F.
Melt the margarine in an 8- or 9-inch square pan and spread the 
diced rhubarb evenly over it.  Sprinkle with the 1 1/2 cups of 
sugar; then with the strawberry gelatin powder.  Combine the 2/3 
cup sugar, flour, baking powder and salt in a mixing bowl. Add 
sufficient milk to make a smooth batter.
Carefully pour the batter over the rhubarb, covering it as evenly 
as possible.  Bake for 30 to 40 minutes.
Serve with cream, whipped cream, ice cream or a whipped topping of 
your choice.
From Dorothy S. Hale in The Malone Cookbook, centennial edition - 
1982; published by The Women's Fellowship of First Congregational 
Church, Malone, New York.
Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                              Rhubarb Bread
Recipe By     :Kathy Molloy in Bite of Bauer
Serving Size  : 1     Preparation Time :0:00
Categories    : Breads - Quick                  Desserts
                Nuts                            Rhubarb
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  diced rhubarb
     1/2           cup  sugar
     1/2           cup  oil
  1           teaspoon  salt
  1                     egg
  2 1/2           cups  flour
  1           teaspoon  baking soda
  1                cup  sour milk -- or buttermilk
  1           teaspoon  vanilla
     1/2           cup  chopped nuts -- optional
                        **Topping**
     1/2           cup  sugar
  1         tablespoon  butter
Combine the diced rhubarb and 1/2 cup sugar; set aside for a 
little while.
Preheat oven to 350F. Grease and flour 2 loaf pans.
Cream the oil, salt and egg together. Beat in the sour milk or 
buttermilk and the vanilla. Mix the flour, baking soda and optional 
nuts together. Fold the rhubarb and dry ingredients into the 
creamed mixture. Divide the batter evenly between the two prepared 
pans.
Mix the topping ingredients together and sprinkle over the 
batter. Bake for 1 hour at 350F.
From Kathy Molloy in Bite of Bauer Recipe Collection; a cookbook
created by the Bauer Activities Recreational Committee as a
fundraiser to help feed families needing assistance through
Northwest Harvest, Seattle, Washington. (no date given)
Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                          Rhubarb Bread Pudding
Recipe By     :Ruth Williamson in The Malone Cookbook
Serving Size  : 1     Preparation Time :0:00
Categories    : Bread Pudding                   Desserts
                Nuts                            Rhubarb
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  fresh rhubarb
                        or 2 packages frozen rhubarb
  3               cups  cubed bread
     3/4           cup  sugar
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4           cup  chopped nuts
     1/4           cup  melted butter
Preheat oven to 375F.  
Toss the ingredients together. Put in a casserole dish; cover.
Bake about 40 minutes. Serve with whipped cream or ice cream.
From Ruth Williamson in The Malone Cookbook; Centennial edition - 
1982; published by The Women's Fellowship of First Congregational 
Church, Malone, New York.
Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                         Rhubarb Cottage Pudding
Recipe By     :Virginia Byfield in Treasured Recipes Cookbook
Serving Size  : 6     Preparation Time :0:00
Categories    : Citrus                          Desserts
                Rhubarb                         Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  brown sugar -- (250 ml)
  2        tablespoons  cornstarch -- (30 ml)
     1/4           cup  water -- (60 ml)
  1           teaspoon  orange rind -- (5 ml)
                        or lemon rind
  5               cups  rhubarb -- (1.25L)
                        cut in 1/2-inch [12mm] pieces
     1/2           cup  butter or margarine -- (125 ml)
  1 1/3           cups  sugar -- (325 ml)
  1           teaspoon  vanilla -- (5 ml)
  1                     egg
  2               cups  flour -- (500 ml)
  3          teaspoons  baking powder -- (15 ml)
     1/2      teaspoon  salt -- (2 ml)
  1                cup  milk -- (250 ml)
Preheat oven to 400F. (200C.).
In a medium bowl mix the brown sugar, cornstarch, water and lemon 
or orange rind. Add the rhubarb and stir until well mixed. 
Transfer to a 9-inch (23cm) cake pan or 1 1/2-quart (1.5L) 
casserole dish. Dot with butter.
Bake for 30 to 35 minutes or until the rhubarb is almost cooked.
While the rhubarb is cooking make the topping. In a large bowl 
cream the butter and sugar together until light and fluffy. Beat 
in the egg and vanilla.
Stir the flour, baking powder and salt together in a medium bowl.
Add the flour mixture and milk alternately to the batter, beating 
between each addition.
Remove the rhubarb from the oven.
Reduce the oven temperature to 375F. (190C.).
Brush the exposed sides of the pan with melted butter or vegetable-
oil spray. Pour the batter over the top of the fruit to a depth of 
1 inch (2.5cm).  Return to the oven and bake for 30 minutes or 
until a tester inserted into the center comes out clean.  There 
will be extra cake batter left over. Pour this into greased muffin
tins and refrigerate until the oven is free. Bake at 375F. (190C.) 
for 15 minutes.
From Virginia Byfield in Treasured Recipes Cookbook "Millennium 
Edition", St. Herman of Alaska Orthodox Church, Edmonton, Alberta.
MC formatting & contributed to FareShare 6-2000 
by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                              Rhubarb Cream
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Desserts                        Rhubarb
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh rhubarb -- chopped
  1                cup  water
  1                cup  sugar -- (1 to 1 1/2 cups)
  1         tablespoon  cornstarch -- (1 to 2)
     1/2                lemon -- juice
                        and finely grated peel
  1                cup  whipping cream
     1/2      teaspoon  vanilla
Place the rhubarb in a saucepan and add 1/2 cup of the water. 
Bring to a boil and cook until soft. Remove from heat and add 
the sugar. Blend the cornstarch with the remaining 1/2 cup of 
water and stir into the rhubarb. Return to the heat, bring to a 
boil and cook until the liquid is clear and thickened. Add the 
lemon juice and grated peel; cool.
Whip the cream with some sugar and vanilla until stiff. Fold into 
the rhubarb making sure it is evenly mixed throughout.  Transfer 
to a serving bowl; cover and chill at least 3 hours or overnight
before serving.
From First Fruits Cookbook to which it was contributed by Maureen 
Korzan.  I have no other information about this cookbook as I 
bought it used and the frontispiece is missing.
MC formatted and posted on FareShare 6-2000 
by Hallie <buddy@connect.ab.ca>
Source:   "From First Fruits Cookbook to which it was contributed 
by Maureen Korzan"
S(MC formatting by):  "MC formatted and posted on FareShare 6-2000 
by Hallie   <buddy@connect.ab.ca>"
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* Exported from MasterCook *
                            Rhubarb Crumb Cake
Recipe By     :Westlock 50th Anniversary Cookbook
Serving Size  : 1     Preparation Time :0:00
Categories    : Cakes                           Desserts
                Rhubarb                         Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Cake**
  3               cups  finely chopped rhubarb
     1/4           cup  cinnamon hearts candy -- or 1/4 cup
  1                     peppermint candy canes -- crushed
  2               cups  flour
     1/2      teaspoon  salt
  1           teaspoon  baking soda
     1/2           cup  margarine
  1 1/2           cups  sugar
  1                     egg
  1                cup  buttermilk -- or sour milk
                        **Topping**
     1/3           cup  brown sugar
     1/3           cup  chopped walnuts
  1         tablespoon  cinnamon
Preheat oven to 350F. Grease a 9- x 13-inch cake pan.
Prepare the topping: combine all the topping ingredients and 
mix well.  Set aside.  
Sift the flour, salt and baking soda together. Cream margarine 
and sugar together; beat in the egg. Add dry ingredients 
alternately with the buttermilk. If needed you can add 2 to 3 
tablespoons additional flour.  Stir in the rhubarb and the crushed 
candy.  Pour the batter into the prepared pan. Sprinkle the 
topping mixture evenly over the batter.
Bake for 45 to 55 minutes until the cake tests done.
From the Anniversary Cookbook commemorating fifty years since the
incorporation of the town of Westlock.
MC formatting & contributed to FareShare 6-2000 
by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                       Rhubarb or Pie-plant Pudding
Recipe By     :The New Cook Book - 1905
Serving Size  : 1     Preparation Time :0:00
Categories    : Desserts                        Rhubarb
                Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        finely chopped rhubarb
                        sugar
  1                cup  sour milk
  2                     eggs
     1/3           cup  butter
     1/2      teaspoon  baking soda
                        flour
This is a recipe from a very old cookbook that belonged to my 
great-grandmother. As you can see the measurements given for the 
ingredients are anything but exact. <G>
Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle 
sugar over it; make a batter of one cupful of sour milk, two eggs, 
a piece of butter the size of an egg, half a teaspoonful of Magic 
Soda and enough flour to make a batter about as thick as for cake. 
Spread it over the rhubarb, and bake till done.
Turn out on a platter upside down, so that the rhubarb will be on 
top. Serve with sugar and cream.
From The New Cook Book, a volume of tried, tested and proven 
recipes by The Ladies of Toronto and other cities and towns; 
revised edition; edited by Grace E. Denison (Lady Gay of Saturday
Night); Toronto; The Musson Book Co., Limited. Entered according 
to Act of the Parliament of Canada, in the year one thousand nine 
hundred and five, by Dan A. Rose, at the Department of Agriculture.
Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                            Rhubarb Spice Cake
Recipe By     :Have Your Cake...and Tofu Too!
Serving Size  : 9     Preparation Time :0:00
Categories    : Cakes                           Desserts
                Rhubarb                         Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  firm silken tofu -- drained
     1/4           cup  butter or margarine
     2/3           cup  sugar
  1                     egg
  2                     egg whites
  1           teaspoon  vanilla
  1 1/3           cups  flour
  1           teaspoon  baking soda
  1           teaspoon  cream of tartar
     1/2      teaspoon  salt
     1/2      teaspoon  cloves
  1           teaspoon  cinnamon
     3/4           cup  cooked rhubarb, lightly sweetened
                        **Topping**
     1/3           cup  packed brown sugar
  1           teaspoon  cinnamon
Preheat oven to 350F (180C). Lightly grease an 8-inch square pan.
In a small bowl mix the topping ingredients together.  Set aside.
Place the tofu, butter and sugar into a food processor and whirl 
until smooth. Add the egg, egg whites, and vanilla and process 
one more minute.  Pour into a mixing bowl.
Mix the flour, baking soda, cream of tartar, salt and spices 
together in another bowl. Add to the egg mixture alternately with 
the cooked rhubarb.  Beat after each addition just until smooth.
Spread in the prepared baking pan and sprinkle with the topping.
Bake in a 350F oven for 30 to 40 minutes or until a tester 
inserted in the center comes out clean. Cool in the pan.
Makes 9 servings. 1 serving = 250 calories; 6 grams fat.
From Have Your Cake and Tofu Too! by Shirley Sneddon and Shirley 
Stady; 1995; ISBN 1-55056-384-X.
MC formatting & contributed to FareShare 6-2000 
by Hallie <buddy@connect.ab.ca>
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* Exported from MasterCook *
                           Rosemary Lamb Kabobs
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling and Outdoor Cooking    Kebobs
                Lamb                            Main Dishes
                Tomatoes                        Volume 3-6, June 2000
                Zucchini and Summer Squash
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lamb cubes -- 1 1/2" trimmed
  12                    zucchini slices -- 1" thick
  12                    cherry tomatoes
  3        tablespoons  basil olive oil
  1         tablespoon  chopped fresh rosemary
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
In large bowl, mix all ingredients. Thread onto 4 skewers. Grill 
or broil for 8-10 minutes, turning for medium-rare.
Per serving: 195 calories, 24 g protein, 4 g carbohydrate, 9 g 
fat, 73 mg cholesterol, 134 mg sodium
McCall's Magazine, August '98
MC formatting by bobbi744@acd.net  ICQ# 12099532 and posted to 
FareShare 6-2000
Source:   "McCall's Magazine, August '98"
S(MC formatting by):  "bobbi744@acd.net  ICQ# 12099532 and 
posted to FareShare 6-2000 "
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