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

FareShare Gazette Recipes -- October 2000 - C's (Page 1)

Page C1 | Page C2

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Candied Apple Gelatin Squares
Candied Apples with Peanuts
Candied Apples with Red Hots
Caramel Cinnamon Apples
Caramel Marshmallow Apples
Carrot & Parsnip Latkes
Carrot and Sweet Potato Tzimmes
Carrot Drink
Carrot Kugel
Choco Lanterns
Chewy Coconut Bars (Diabetic)
Chocolate Chip Pumpkin Cookies
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 *
                      Candied Apple Gelatin Squares
Recipe By     :Mott's
Serving Size  : 32     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  MOTT's Regular Apple Sauce
                        or Cinnamon Apple Sauce
  1            package  unflavored gelatin
  2        tablespoons  cinnamon red hot candies
  1                cup  cold water
  1            package  lemon flavor sugar-free gelatin
                        [4-serving size]
  1           teaspoon  lemon juice
Spray 9-inch pan with non-stick cooking spray.
In medium saucepan, heat apple sauce and candies over low heat until 
candies dissolve. Stir in gelatins. Add cold water and lemon juice.
Pour into prepared pan. Refrigerate until firm.
Cut into 32 squares.
Always a favorite with kids, these cinnamon-flavored gelatin squares
make great snackin' anytime.
Source : Motts
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 23 October, 2000.
<http://fareshare.net>
                        - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                       Candied Apples with Peanuts
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Red Delicious apples
  12                    wooden skewers
  4 1/2           cups  sugar
     3/4           cup  light corn syrup
  1           teaspoon  red food coloring
  1 1/2           cups  water
  1                cup  chopped peanuts
Grease a large cookie sheet and set aside. Wash and dry apples. Insert 
a stick through stem, leaving about two inches sticking out. In saucepan 
over medium heat, combine sugar, corn syrup, food coloring and water. 
Cook, stirring constantly, until ingredients are dissolved and liquid 
boils.  Set a candy thermometer in mixture and continue cooking, without 
stirring until temperature reaches 290 degrees, about 20 minutes. 
Meanwhile place chopped peanuts in a bowl. Remove syrup from heat and 
dip the apples, one by one, to coat evenly. Work quickly. As you dip each
apple roll in peanuts to coat then place on prepared cookie sheet. Let 
apples cool for at least an hour.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                       Candied Apples with Red Hots
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     apples
  3               cups  white sugar
     1/2           cup  white corn syrup
     1/2           cup  water
  8                     cinnamon red hot candies
  1           teaspoon  red food coloring
Insert a wooden craft stick into the bottom of each apple. 
Butter a  baking sheet and set aside.
Combine sugar, corn syrup and water in  a heavy saucepan over medium 
heat.  Heat, without stirring, to 270 to 290 degrees F (132 to 143 
degrees C), or until a small amount of  syrup dropped into cold water 
forms hard but pliable threads.
Remove from heat and stir in candies and food coloring until just mixed.
Holding each apple by its stick, quickly twirl in syrup, tilting  pan to
cover apple.  Lift out of syrup, turning to allow drips to adhere  to 
apple. Place apples on prepared baking sheet to cool completely.
Makes 8 apples.
From <http://www.recipeshack.com>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 24 October, 2000.
<http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                         Caramel Cinnamon Apples
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  unsalted butter
  4                     Jonathan apples
                        or Macintosh apples -- peeled
                        cored and thinly sliced
  3        tablespoons  sugar
     1/4      teaspoon  cinnamon
  2        tablespoons  chopped pecans
     1/2           cup  caramel topping
Melt butter in a heavy nonstick skillet over medium high heat. Saute
apples, sugar and cinnamon 12-15 minutes, stirring frequently, or until
apples begin to turn golden.
When apples begin to caramelize, remove from heat.  Stir in pecans. 
Serve with caramel topping.
Melanie
<http://aarielsworld.hypermart.net/dailyrecipe.htm>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 23 October, 2000.
<http://fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                        Caramel Marshmallow Apples
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14            ounces  caramels
  1                cup  miniature marshmallows
  1         tablespoon  water
  5              small  apples -- (5 or 6)
                        Wooden skewers
Line baking sheet with buttered waxed paper; set aside.  Combine 
caramels, marshmallows and water in medium saucepan. Cook over medium 
heat, stirring constantly, until caramels melt. Cool slightly while 
preparing apples. 
Rinse and dry apples. Insert skewers into apples. Dip each apple in 
caramel mixture, coating apples. Place on prepared sheet. Refrigerate 
until firm. 
For variety roll apples in crushed peanuts or drizzle with melted 
chocolate.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                         Carrot & Parsnip Latkes
Recipe By     :Joan Nathan
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  carrots -- peeled
  5              small  parsnips -- peeled [about 1 pound]
     1/4           cup  all-purpose flour
  2              large  eggs -- beaten
  1           teaspoon  minced chives -- or scallion
  1           teaspoon  chopped parsley
                        Salt and freshly ground pepper
                        Peanut oil for frying
Grate the carrots and parsnips coarsely. Toss with the flour. Add the
eggs, chives, parsley, salt and pepper to taste. Mix until evenly
moistened.
Heat 1/4 of peanut oil in a saute pan until it is barely smoking.
Drop in the batter by tablespoons and flatten. Fry over medium heat
until brown on both sides.
Yields 16 to 18 two-inch pancakes.
Joan Nathan, author of Jewish Cooking in America with Joan Nathan;
(Knopf, 1998)
<http://www.starchefs.com/HolidayQuickmeals/nathan.html>
MC formatted and contributed to the FareShare Gazette by Hallie; 
8 October, 2000. <http://fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                     Carrot and Sweet Potato Tzimmes
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  carrots -- scraped and
                        cut into 1-inch pieces
  6              large  sweet potatoes -- peeled
                        and quartered
     1/2           cup  pitted prunes
  1                cup  orange juice
     1/2           cup  honey
     1/2      teaspoon  salt
     1/4      teaspoon  cinnamon
     1/4           cup  parve margarine
1. Cook carrots and sweet potatoes in boiling salted water to cover 
until tender but still firm.
2. Line a shallow 2-quart casserole with heavy duty foil.
3. Drain carrots and sweet potatoes and place in casserole with prunes. 
Stir gently.
4. Mix orange juice, honey, salt and cinnamon.
5. Pour evenly over casserole. Dot top with margarine.
6. Bake, covered with foil, in a preheated 350-degree F oven for 30 
minutes.
7. Stir gently and bake uncovered for another 10 minutes.
Source : Dbenya@aol.com
High Holy Days Recipes
<http://www.holidays.net/highholydays/recipes/hhtzmms.htm>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 9 October, 2000. 
<http://fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                               Carrot Drink
Recipe By     :Marie-Helen Goyetche
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/4         ounces  firm silken tofu
                        [half of a 10.5-ounce package]
  1                cup  orange juice
  1                     banana
  1                     carrot -- shredded
Combine all ingredients in a blender. Blend on high speed until very 
smooth.  Pour into a tall glass and serve with a straw.
To make the shake more fun, serve with a cleaned, peeled carrot. The 
kids can use the carrot to stir their shake and then eat it!
Healthy and delicious!  
By Marie-Helen Goyetche
<http://www.recipestoday.com/recipes/drinks/carrotdrink.htm>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 9 October, 2000. 
<http://fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                               Carrot Kugel
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  margarine -- See Notes
     3/4           cup  brown sugar
                        [Use 1 cup if your carrots
                        aren't sweet]
  2                     eggs
                        or 4 egg whites
  2               cups  whole-wheat flour
  2          teaspoons  baking powder
  1           teaspoon  baking soda
     1/2      teaspoon  salt
     1/3           cup  hot water -- or juice
  4               cups  shredded carrots
1. Cream the margarine and sugar. Beat in eggs.
2. Mix the flour, baking powder and salt.
3. Dissolve the soda in the hot water.
4. Add flour mixture alternately with the soda mixture to the creamed 
mixture.
5. Mix in the carrots.
6. Spoon into a greased or Pammed baking dish (about 8 x 12 inches).
7. Bake at 350F for 30-40 minutes.
NOTES : Part or all of the margarine may be replaced by applesauce to 
lower the fat content.  The texture will be heavier, but it will still 
taste great. Freezes well.
Source : Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
High Holy Days Recipes
<http://www.holidays.net/highholydays/recipes/hhkugel4.htm>
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 9 October, 2000. 
<http://fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                       Chewy Coconut Bars (Diabetic)
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  7 1/4      teaspoons  Equal(r) for Recipes
                        or 24 packets Equal(r) sweetener
                        or 1 cup Equal(r) Spoonful(tm)
     1/4      teaspoon  maple flavoring
     1/2           cup  margarine -- melted
  1           teaspoon  vanilla
     1/2           cup  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt
  1                cup  unsweetened coconut -- finely chopped
     1/2           cup  chopped walnuts -- (optional)
     1/2           cup  raisins
* (Unsweetened coconut can be purchased in health food stores. Or,
substitute sweetened coconut and decrease amount of Equal(r) to 5 1/4
teaspoons Equal(r) for Recipes or 18 packets Equal(r) sweetener or
3/4 cup Equal(r) Spoonful(tm).)
Beat eggs, Equal(r) and maple flavoring in medium bowl; mix in
margarine and vanilla. Combine flour, baking powder and salt in small 
bowl; stir into egg mixture.  Mix in coconut, walnuts and raisins. 
Spread batter evenly in greased 8-inch square baking pan.
Bake in preheated 350 degree oven until browned and toothpick inserted 
in center comes out clean, about 20 minutes. Cool in pan on wire rack; 
cut into squares.
16 Servings. Serving size: 1 bar
Exchanges : Fat Exchange - 2; Bread Exchange - 1/2
Calories - 126; Total Fat - 9g; Cholesterol - 27mg; Sodium - 141mg;
Carbohydrate - 10g; Protein - 2g
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris;
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                              Choco Lanterns
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             carton  Cool Whip
  2              large  Jello chocolate pudding packages
  12                    mini pumpkins
                        Green food coloring
Prepare Jell-O pudding according to package directions. Chill until
firm.
Cut the tops off the pumpkins and remove most of the interior with 
a sharp knife. Then scoop to even out the inside.  Draw faces with 
permanent marker on pumpkins.
You may need another package of pudding if your pumpkins run big.
Scoop pudding into pumpkins until full.  Mix Cool Whip and green food 
coloring and top pumpkins with a spoonful.
Keep cool until ready to serve.
*Note from author ..I would also use stickers to decorate*
From Darcy's Honey Pot
MC formatted by Hallie.
Contributed to the FareShare Gazette by Sandy West; 24 October, 2000.
<http://fareshare.net>
                     - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                      Chocolate Chip Pumpkin Cookies
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 3-10, October 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  2               cups  sugar
  1                cup  shortening
  2               cups  pumpkin
  2          teaspoons  cinnamon
  2          teaspoons  baking powder
  1           teaspoon  salt
  4               cups  flour
  2          teaspoons  vanilla
  12            ounces  chocolate chips
Mix together eggs, sugar, shortening and pumpkin until creamy.  Mix
together dry ingredients and add to creamy mixture.  Stir in chocolate 
chips. 
Drop by large spoonfuls onto greased cookie sheet and bake at 350 
for 10 to 12 minutes.
Contributed to the FareShare Gazette by Jennie; 17 October, 2000.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
 

Page C1 | Page C2

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!