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FareShare Gazette Recipes -- January 2001 - W's


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Warm Berry Pudding
Whole Bean Flour (INFORMATION)

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                      * Exported from MasterCook *
                            Warm Berry Pudding
Recipe By     : Edmonton Journal; 26 July 2000
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  saskatoons or blueberries -- (750mL)
  1              small  apple -- peeled
                        and chopped
  1                cup  rhubarb -- chopped (250 mL)
  3        tablespoons  water -- (50 ml)
  1         tablespoon  lemon juice -- (15 ml)
  1 1/4           cups  granulated sugar -- (300 mL)
     1/4      teaspoon  cinnamon -- (1 ml)
  1         tablespoon  cornstarch -- (15 ml)
     1/4           cup  soft butter -- (50 ml)
  1                     egg
                        Grated orange peel -- see note
  1                cup  sifted cake flour -- (250 ml)
  1           teaspoon  baking powder -- (5 ml)
     1/4      teaspoon  salt -- (1 ml)
     1/3           cup  milk -- (75 ml)
In saucepan, simmer berries, rhubarb, 2 tablespoons (25 mL) of the water 
and lemon juice over medium heat, stirring occasionally, for 15 minutes. Do 
not boil. Stir in 3/4 cup (175 mL) of the sugar and the cinnamon; simmer 
for 5 minutes, stirring often or until fruit is tender.
Dissolve cornstarch in remaining water. Stir into fruit mixture and bring 
to boil; reduce heat and simmer, stirring, for 2 to 3 minutes or until 
thickened. Spoon into greased 8-inch (2-L) cake pan.
In large bowl, cream butter with remaining sugar until fluffy; beat in egg 
and orange rind (see note).
Stir together flour, baking powder and salt; stir about half into batter. 
Blend in milk; stir in remaining flour mixture. Spread evenly over berry 
mixture. Bake in 375F (190C) oven for about 45 minutes or until tester 
inserted in center comes out clean.
Served warm, with vanilla ice cream, this is a beaudacious dessert.
Makes 6 to 8 servings.
"This is a farm kitchen dessert that is best served slightly warm, with a 
scoop of terrific vanilla ice cream - any brand with speckles of vanilla 
seed in them."
From the Edmonton Journal; 26 July 2000.
Note - There was no orange rind in the list of ingredients that appeared 
but I would imagine 1 to 2 teaspoons of freshly grated orange rind would 
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 
21 January, 2001.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 315 Calories (kcal); 7g Total Fat; (18% calories from fat); 3g 
Protein; 63g Carbohydrate; 47mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 
Fat; 3 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                      Whole Bean Flour (INFORMATION)
Recipe By     : Violet Currie and Kay Spicer
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See text below
All of the recipes for gluten-free baked goods in this cookbook call for 
whole bean flour. It is made from natural whole dried Romany (cranberry) 
beans. First, they are precook (micronized) in their dry state and then, 
they are stone-ground to a uniform fine flour in the milling process. 
Nothing is wasted.
Nutritionally, whole bean flour is impressive.  It provides more calcium, 
iron, potassium, thiamin riboflavin, folate and far more dietary fiber than 
all-purpose flour and other gluten-free flours except for soybean flour. 
There is not a trace of gluten in this flour, making it wonderful for 
individuals who are gluten and wheat sensitive or have celiac disease. It 
is a top-not alternative to use in place of other gluten-free flours 
available today.
Because gluten is missing, whole bean flour lacks the holding power or 
strength found in flours made from grains where gluten is present such as 
wheat, rye, triticale, barley and oats. This means the cell structure in 
breads, muffins and cakes made from whole bean flour is more dense than it 
would be if the same produce were made using wheat flour. However, the 
leavening agents (gluten free baking powder, baking soda, yeast and stiffly 
beaten egg whites) used in our recipes, in the quantities or combinations 
suggested, do lighten the gluten-free doughs.
Yeast bread for example, calls for yeast and also baking powder. Both work 
to produce a good palatable, robust bread. If you choose to use whole bean 
flour as a substitute for all-purpose flour in recipes from other 
cookbooks, expect to do some experimenting. You may find a little less 
whole bean flour will give the best results. Measure for measure the whole 
bean flour seems to absorb more moisture than wheat flour.
Before measuring whole bean flour from its container or bag, stir it 
lightly with a fork or spoon to aerate and lighten it. Lightly spoon it 
into the appropriate dry measure and smooth off the top wit ha straight 
If you are unable to find whole bean flour at your local health food store 
or grocery it may be obtained in 2, 5 or 10 kilogram bags at:
Grain Process Enterprise Ltd.
39 Golden Gate Court, Scarborough, Ontario M1P3A4
Telephone: (416) 291-3226  Fax (416) 291-2159
Toll Free: 1-800-387-5292
The above is also the address to have your grocer or health food store 
contact if they wish to be supplied with whole bean flour.
You may also obtain whole bean flour through mail order from:
Ontario Coloured Bean Growers Association
Association Office
R.R. 5, Mitchell, Ontario N0K 1N0
Telephone: (519) 348-4141  Fax (519) 348-8165
Source :   "Full of Beans, 1993, p. 177"
S(MC formatting by):  "bobbi"
Contributed to the FareShare Gazette by Bobbie; 30 January, 2001.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g 
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates 

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