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FareShare Gazette Recipes -- November 2000 - A's

 

 

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Almond Candy Jewels
Antipasto Crescents
Apple Pandowdy

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                      * Exported from MasterCook *
                           Almond Candy Jewels
Recipe By     :Land O Lakes
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter
  2               cups  slivered almonds
     1/2           cup  sugar
  2        tablespoons  light corn syrup
     1/2           cup  semi-sweet chocolate chips
                        or butterscotch
                        or vanilla milk chips or toffee chips
                        or chopped red and green candied cherries
The following recipe appears courtesy of Land O Lakes.
1. Line large baking sheet with waxed paper, set aside.
2. For best results, assemble all ingredients before starting.
3. In 10 or 12 inch skillet melt butter until sizzling; add almonds, 
with wooden spoon (not rubber spatula), until sugar and nuts are 
golden brown (4 to 9 minutes). (Watch closely to prevent burning.) 
Immediately remove from heat; sprinkle with desired topping above. 
(Do not stir.)
4. Working quickly, using two spoons, drop level tablespoonfuls of 
almond mixture, forming mounds, onto prepared baking sheet. 
Refrigerate until firm (about 45 minutes). Place individual clusters 
in paper candy cups or on squares of colored foil; store in airtight 
container at room temperature. Candy cups and colored foil available 
at cake decorating stores.
Almond Toffee: Omit topping. Quickly spread candy mixture in very 
thin layer onto prepared baking sheet. Cool completely (at least 30 
minutes). Break into small pieces.
Store in airtight containers. Place in jars or cellophane bags for 
gift giving.
Serves 30.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 17 November, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 101 Calories (kcal); 8g Total Fat; (69% calories from 
fat); 2g Protein; 6g Carbohydrate; 8mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 1/2 Fat; 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                           Antipasto Crescents
Recipe By     :12/97
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  Pillsbury crescent rolls
     1/4            lb  sliced ham
     1/4            lb  sliced pepperoni
     1/4            lb  sliced Genoa salami
     1/4            lb  sliced provolone cheese
     1/4            lb  sliced Swiss cheese
  3                     eggs
     1/4           cup  parmesan cheese
  1          small jar  roasted red peppers (optional)
  2               tbls  water
BAKE : 400
Spray rectangle baking dish with nonstick spray and unroll 1 can of 
crescent rolls and lay on bottom of pan. Layer meat and cheeses 
ending with all of the roasted peppers on top. Beat eggs and water 
in small bowl -- then add parmesan cheese and pour over layers. 
Unroll second can of crescent rolls and lay over layers. Brush top 
layer with bit of egg mixture still remaining in bowl.
Bake for 45 minutes or until top is golden brown. Cool and cut into 
small squares. Serve warm.
Message From Grace Wagner <wgmm@citynet.net> to The TNT Recipes 
List.
I usually fix one-half of this recipe in a loaf pan.
NOTES : Derek and Candice" <DCValencia@worldnet.att.net> TNT Group 
11/97
Per serving: 1072 Calories (kcal); 81g Total Fat; (69% calories from 
fat); 52g Protein; 27g Carbohydrate; 666mg Cholesterol; 3308mg 
Sodium
Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 
Fruit; 12 Fat; 0 Other Carbohydrates
Contributed to the FareShare Gazette by Candice; 12 November, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                              Apple Pandowdy
Recipe By     :Cook's Magazine September/October 1984
Serving Size  : 8     Preparation Time :1:30
Categories    : Volume 3-11 Nov. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        APPLES:
  6                     apples -- tart, peeled, cored
                        and sliced thin
     1/2           cup  packed dark brown sugar
     1/4           cup  granulated sugar
     1/4      teaspoon  ground nutmeg
     1/2      teaspoon  ground cinnamon
     1/8      teaspoon  ground cloves
     1/4      teaspoon  salt
                        BISCUIT DOUGH:
  1 1/2           cups  white flour
  1 1/2    tablespoons  granulated sugar
  2 1/4      teaspoons  baking powder
     3/4      teaspoon  salt
     1/2           cup  butter -- chilled
                        and cut into 10 pieces
  6        tablespoons  milk -- or more if needed
  1                cup  heavy cream -- chilled, whipped
                        and lightly sweetened with sugar -- 
                        (optional)
1. Preheat oven to 350F.
2. In a large mixing bowl, toss apples, both sugars, nutmeg, 
cinnamon, cloves, and salt to combine. Put apple mixture into a 
buttered 9-inch baking dish.
3. For the dough, sift flour, sugar, baking powder, and salt into a 
large mixing bowl. Rub butter in with your fingers or cut in with a 
pastry blender until mixture resembles coarse meal. Sprinkle with 6 
tablespoons of the milk and toss with a fork. Add more milk if 
necessary to make a soft dough.
4. On a lightly floured surface, roll dough 1 inch larger than 
baking dish. Dough should be about 1-inch thick. Lay dough over 
baking dish with the apples. Flute or otherwise secure dough to edge 
of dish. Bake until crust is golden brown and apples are soft and 
bubbly, 40 to 45 minutes. Serve warm or at room temperature, 
garnished with whipped cream.
NOTES : Apples and spices baked under a biscuit-dough blanket.
Contributed to the FareShare Gazette by Robin; 6 November, 2000.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 444 Calories (kcal); 24g Total Fat; (46% calories from 
fat); 4g Protein; 57g Carbohydrate; 73mg Cholesterol; 544mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 
4 1/2 Fat; 1 1/2 Other Carbohydrates

 

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