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FareShare Gazette Recipes-- October 2000 - A's
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* Exported from MasterCook * Acadian Bread Pudding Recipe By :Acadian Festival; October 21, 1995 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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8 eggs -- separated
1/2 gallon milk
3 cups sugar
1/4 cup vanilla extract
1 day-old French bread loaf
1/2 stick butter
***MERINGUE***
8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
or almond extract1. Set aside egg whites for meringue. 2. Combine egg yolks, milk, sugar and vanilla extract. Beat ingredients with egg beater until well blended. 3. Select a 9 X 18-inch baking dish, preferably clear glass. Break the day-old bread in small, bite-sized pieces. 4. Pour milk mixture over broken bread. Press bread down into the liquid thoroughly, allow to stand for 1/2 hour. 5. Cut the butter into small slivers and push them into the liquid to the bottom of the dish. 6. Preheat oven to 350°. Bake for 45 minutes, or until the bottom of the baking dish becomes light brown. 7. Beat egg whites and add the cream of tartar. Beat with an electric mixer at highest speed until they are stiff, about 3 minutes. 8. Gradually add the cup of sugar, and continue beating until the meringue is stiff and smooth. Add vanilla or almond extract. 9. Remove bread pudding from oven and crown with the meringue. Don't let the meringue stand too long before putting on pudding and browning in the oven. 10. Return the dish to the oven and brown meringue, approximately 5 to 8 minutes. Formatted and Busted by RecipeLu Contributed to the FareShare Gazette by sandy; 11 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread Pudding (Whole Grain Bread) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 cups apples -- grated
2 tablespoons lemon juice
4 cups Whole grain bread, cubed -- small
1/3 cup Raisins
1 teaspoon Cinnamon
1 1/2 cups Skim Milk
1/2 cup Maple syrup
1/2 teaspoon vanilla
2 egg whitesMix lemon juice with grated apple. Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together. Put one third of the bread in the bottom of a greased 8" by 8" baking dish and cover with 1 cup of the apples and half the raisins. Pour one cup of the liquid mixture over these ingredients. Repeat the layers of bread, apple and raisins, ending with a top layer of bread. Pour the rest of the liquid ingredients over it. Sprinkle with cinnamon. Let pudding sit for a few minutes (original recipes called for 20 minutes, I let it sit for 5). Bake, covered, at 350 degrees F (325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20 minutes at room temperature before serving. Was great for breakfast. Contributed to the FareShare Gazette by sandy; 11 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cinnamon Coffeecake Recipe By :Splendid Desserts by Jennifer Eloff Serving Size : 24 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 2/3 cups all-purpose flour -- (650 mL)
1 1/2 cups Splenda(r) Granular -- (375 mL)
2 tablespoons baking powder -- (30 mL)
3/4 teaspoon salt -- (3 mL)
1/2 cup butter or margarine -- (125 mL)
2 eggs
1 1/2 cups skim milk -- (375 mL)
2 teaspoons vanilla -- (10 mL)
4 cooking apples -- peeled & sliced
**Topping**
1/3 cup Splenda(r) Granular -- (75 mL)
1/2 teaspoon cinnamon -- (2 mL)Preheat oven to 350F (180C). Grease a 9- x 13-inch (23cm) baking pan. Sift the dry ingredients together. Rub in the butter until the mixture resembles fine breadcrumbs. Beat the eggs well. Stir in the milk and vanilla. Add the liquid ingredients to the dry ingredients and stir just until moistened. Transfer the batter into the prepared pan. Push the apple slices well into the batter. **Topping** Combine the topping ingredients and sprinkle over the cake batter. Bake for about 25 minutes or until a knife inserted in the middle comes out clean. Cut into 24 squares. From Splendid Desserts by Jennifer Eloff; (c)1993. ISBN 1-895292-30-1. Eureka Publishing, P.O. Box 2305 Station "M", Calgary, Alberta, Canada T2P 2M6. Note - Splenda(r) has been available in Canada for several years and is now available in the United States. Splenda(r) (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar, in other words, 1 teaspoon of Splenda(r) tastes like 1 teaspoon of sugar. 1 teaspoon (5 mL or 0.5 grams) of Splenda(r) contains 2 calories (8 kJ); 0.5 grams carbohydrate; 6 mg sucralose; 0 g fat; 0 g protein. Makes 24 servings. Per single serving: 115 calories; 16.3g carb; 2.4g pro; 4.4g fat; 0.3g fiber; 157.2mg sodium; (according to the cookbook). MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 15 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cinnamon Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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2 Rome baking apples
1/4 cup cinnamon
1/4 cup sugar
1/2 cup raisins
1/4 cup walnuts -- (or any nuts)
2 cups Bisquick mix
1/2 cup milk
1 1/2 sticks margarine -- (1 1/2 to 2)
Powdered sugarPeel and slice apples. Melt 1/2 stick margarine. Add cinnamon, raisins, sugar and apples. Mix and cook until apples are done. Mix sugar, cinnamon, milk and Bisquick. Roll out to 1/8- to 1/4-inch thickness. Brush some melted margarine on rolled-out mixture; add the cooked apple mixture and spread evenly. Roll carefully into cylinder shape and wrap in aluminum foil; refrigerate overnight. Slice in the morning and cook in 375-degree F. oven 25-50 minutes. Cool and frost. Make frosting with approximately 1/2 stick of melted margarine, 1 1/2 to 2 cups powdered sugar and enough milk to make it icing consistency for spreading. From : Jamie Rahm <craftncook@earthlink.net> on Clipping-Cooking Source : "DECATUR DAILY Staff Writer / September 27, 2000" Per serving: 1775 Calories (kcal); 142g Total Fat; (68% calories from fat); 9g Protein; 136g Carbohydrate; 17mg Cholesterol; 1675mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 28 Fat; 3 1/2 Other Carbohydrates Contributed to the FareShare Gazette by Sandy West; 3 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cranberry Streusel Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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**Pie**
Pastry for single pie crust
1 tablespoon cornstarch
7 1/4 teaspoons Equal(r) for Recipes
or 24 packets Equal(r) sweetener
or 1 cup Equal(r) Spoonful(tm)
1 cup apple cider
or unsweetened apple juice
1 1/2 cups fresh cranberries -- cut into halves
or frozen cranberries -- thawed
1 3/4 teaspoons Equal(r) for Recipes
or 6 packets Equal(r) sweetener
or 1/4 cup Equal(r) Spoonful(tm)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups sliced cored peeled Granny Smith apples
or other baking apples -- (about 5 medium)
**Streusel**
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 1/2 teaspoons Equal(r) for Recipes
or 12 packets Equal(r) sweetener
or 1/2 cup Equal(r) Spoonful(tm)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cold margarine -- cut into piecesTo prepare streusel, combine oats, flour, Equal(r), cinnamon, and nutmeg in small bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. To prepare pie, roll pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan, trim and flute edge. Combine cornstarch and 7 1/4 teaspoons Equal(r) for Recipes or 24 packets Equal(r) sweetener or 1 cup Equal(r) Spoonful(tm) in small saucepan; stir in apple cider and cranberries. Heat to boiling; reduce heat and simmer, stirring constantly, until thickened, about 1 minute. Combine remaining 1 3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4 cup Equal(r) Spoonful(tm), cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Pour cranberry mixture over apples and mix gently. Arrange fruit in pastry; sprinkle Streusel Topping over apples. Bake pie in preheated 400 degree F. oven until pastry is golden and apples are tender, 50 to 60 minutes, covering pie loosely with aluminum foil during last 20 to 30 minutes of baking time to prevent over browning. Cool on wire rack; serve warm. 8 Servings/Serving size: 1 slice Exchanges : Fat Exchange - 2; Fruit Exchange - 1; Starch Exchange - 1 Calories - 238; Total Fat - 11g; Cholesterol - 5mg; Sodium - 201mg; Carbohydrate - 35g; Protein - 2g MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - | ||
* Exported from MasterCook * Apple Lattice Pie Recipe By :Splendid Desserts by Jennifer Eloff Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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**Cookie Crust**
2 cups all-purpose flour -- (500 mL)
1/2 cup SplendaŽ Granular -- (125 mL)
1/8 teaspoon salt -- (0.5 mL)
2/3 cup cold shortening -- (150 mL)
2 large egg yolks
1/2 cup ice cold water -- 125 mL)
1/2 teaspoon vanilla -- (2 mL)
**Filling**
2/3 cup SplendaŽ Granular -- (150 mL)
2 tablespoons all-purpose flour -- (30 mL)
1/2 teaspoon ground cinnamon -- (2 mL)
1/8 teaspoon ground nutmeg -- (0.5 mL)
7 cups thinly sliced peeled apples -- (1.75 to 2 L)
[7 to 8 cups]
1/4 cup orange juice -- (60 mL)
or lemon juice
1 tablespoon diet margarine -- (15 mL)Cookie Crust: Combine the flour, SplendaŽ Granular and salt in a large bowl. Cut in the shortening until the mixture is crumbly in texture. Beat the egg yolks, water and vanilla. Sprinkle onto the flour mixture a little at a time, stirring lightly with a fork until the pastry holds together. Knead lightly then shape the pastry into two balls, 1 a little larger than the other. Flatten the balls; wrap and refrigerate for 1 hour. Roll between 2 floured pieces of wax paper. Roll the larger ball into a 11- to 12-inch (28-30cm) circle and the other into a 9- to 10-inch (23-25cm) circle. Line a deep 9-inch (23cm) pie dish with the larger circle and trim the edges. Filling : Preheat oven to 375F (190C). Combine SplendaŽ Granular with flour, cinnamon and nutmeg. Toss the sliced apples with orange juice. Place half the apples in piecrust and sprinkle with half the cinnamon mixture. Repeat. Dot with margarine. Cut half-inch wide (1.3 cm) strips out of the remaining pastry circle. Weave the strips over the filling in a lattice pattern. A lattice pastry cutter could also be used for this. Bake at 375F (190C) for about 45 minutes or until the apples are soft. If the pie is already browning well but the apples are still not soft cover the top with foil that you have pierced with a fork. Splenda(r) Granular: Note - Splenda(r) has been available in Canada for several years and is now available in the United States. Splenda(r) (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar, in other words, 1 teaspoon of Splenda(r) tastes like 1 teaspoon of sugar. 1 teaspoon (5 mL or 0.5 grams) of Splenda(r) contains 2 calories (8 kJ); 0.5 grams carbohydrate; 6 mg sucralose; 0 g fat; 0 g protein. From Splendid Desserts by Jennifer Eloff; (c)1993. ISBN 1-895292-30-1. Eureka Publishing, P.O. Box 2305 Station "M", Calgary, Alberta, Canada T2P 2M6. MC formatted and contributed to the FareShare Gazette by Hallie; 18 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pie (Diabetic) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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Pastry for double-crust 9-inch pie
3 tablespoons cornstarch
7 1/4 teaspoons Equal(r) for Recipes
or 24 packets Equal(r) sweetener
or 1 cup Equal(r) Spoonful(tm)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced cored peeled Granny Smith apples
or other baking apples -- (about 8 medium)Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan. Combine cornstarch, Equal(r), cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Cut hearts in pastry with cookie cutters; place pastry on pie, seal edges, trim and flute. Press hearts on pastry. Bake in preheated 425 degree oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack. 8 servings. Serving size: 1 slice Exchanges : Fat Exchange - 2; Bread Exchange - 1 1/2; Fruit Exchange - 1 Calories - 246; Total Fat - 10g; Cholesterol - 10mg; Sodium - 193mg; Carbohydrate - 40g; Protein - 2g MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Turkey Sausage Patties (Low Fat) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 1/2 cups grated -- peeled apples
2/3 cup finely chopped onions
1 cup fresh bread crumbs
2 egg whites
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon coarse ground black pepper
2 teaspoons poultry seasoning
1 tablespoon dried parsley flakes
1 pound ground turkey breast
Vegetable cooking spray1. Coat large non-stick fry pan with cooking spray. Over medium heat, cook Michigan Apples and onions until tender, about 4 minutes, stirring constantly. Remove from heat and place in mixing bowl. Cool completely. 2. Add remaining ingredients to Apple mixture, stirring until evenly combined. Using 3 tablespoons mixture, portion and shaped into 16 patties, 3/4-inch thick. Place on broiler pan or baking sheet coated with cooking spray. 3. Broil 3-inches from heat, turning once, about 3 minutes each side or until light brown and center is no longer pink. Serve hot. S(MC Format by Art) NOTES : Variation: Substitute 1 1/2 cups canned apple slices, drained and chopped for fresh apples. Do not cook with onions. Add with remaining ingredients. From the Desk of Art Guyer In Kitty Hawk, NC Contributed to the FareShare Gazette by Art; 8 October 2000. Join the FareShare Recipe Gazette <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Christmas Ring Recipe By :My Great Recipes (Recipe card set circa 1986) Serving Size : 18 Preparation Time :1:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1/2 cup warm milk
1 package active dry yeast
1/2 cup sugar
1/2 cup butter or margarine -- softened
3 large egg yolk
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
1 cup dried apricots -- chopped
2/3 cup golden raisins
1 large lemon peel -- grated
1/2 teaspoon salt
3 large egg white
Powdered sugar -- sifted
3 tablespoons dark rum -- optionalHeat milk; dissolve yeast in milk. Stir in 2 tablespoons of the sugar and set mixture aside for about 5 minutes. Meanwhile, in mixer bowl, cream butter on high speed of electric mixer, adding remaining sugar gradually, until light and fluffy. Stir in yeast mixture. Add the egg yolks and vanilla. Stir until well blended. Stir together the flour, apricots, raisins, lemon peel, and salt. Beat into butter mixture with a spoon until well mixed. Beat egg whites until stiff. Fold whites into batter until no traces of white remain. Turn batter into greased 9 or 10-inch tube pan. Cover and let rise for about 1 hour. Bake at 375 degrees for 30-35 minutes until golden. Cool 15 minutes and remove from pan. Sprinkle with powdered sugar and rum, if desires. Cool completely. Teamed with a jar of apricot preserves this makes a great hostess gift. I have made this many times since acquiring the recipe and always enjoy it as others have also. Shared by Jack Dickson, Granbury, Texas Contributed to the FareShare Gazette by Neris; 28 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot-Almond Coffee Ring Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-10, October 2000 Amount Measure Ingredient -- Preparation Method
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1 cup dried apricots -- sliced
1 cup water
3 1/2 teaspoons Equal(r) for Recipes
or 12 packets Equal(r) sweetener
or 1/2 cup Equal(r) Spoonful(tm)
1/8 teaspoon ground mace
1 loaf frozen Italian bread dough -- thawed (16 oz)
1/3 cup sliced or slivered almonds
Skim milk
1 teaspoon Equal(r) for Recipes
or 3 packets Equal(r) sweetener
or 2 Tbsp Equal(r) Spoonful(tm)Heat apricots, water, 3&1/2 teaspoon Equal(r) for Recipes or 12 packets Equal(r) sweetener or 1/2 cup Equal(r) Spoonful(tm) and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool. Roll dough on floured surface into 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1 inch of edges; sprinkle with 1/4 cup almonds. Roll dough up jellyroll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet, forming circle; pinch ends to seal. Using scissors, cut dough from outside edge almost to center, making cuts 1 inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour. Brush top of dough lightly with milk, sprinkle with remaining almonds and 1 teaspoon Equal(r) for Recipes or 3 packets Equal(r) sweetener or 2 tablespoons Equal(r) Spoonful(tm). Bake in preheated 375 degree oven until golden, 25 to 30 minutes. Cool on wire rack. 12 servings. Serving size: 1 slice Exchanges : Fruit Exchange - 1; Starch Exchange -1; Fat Exchange - 1/2 Calories - 154; Total Fat - 3g; Cholesterol - 0mg; Sodium - 180mg; Carbohydrate - 27g; Protein - 4g MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - |
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