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FareShare Gazette Recipes -- July 2001 - R's

 

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Recipes Included On This Page

Raspberry Angel Food Cake
Raspberry Apple Butter
Rhubarb Cream Pie with Meringue

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                      * Exported from MasterCook *
                        Raspberry Angel Food Cake
Recipe By     :Christine Wallet of Greenfield, WI
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    egg whites
  1 1/4      teaspoons  cream of tartar
  1           teaspoon  vanilla extract
     1/2      teaspoon  almond extract
     1/2           cup  sugar
  1                cup  cake flour
  2               cups  fresh raspberries
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar 
until soft peaks form. Add the extracts. Gradually beat in sugar until 
stiff, scraping bowl occasionally. Sift flour over beaten whites; 
sprinkle with berries. Gently fold flour and raspberries into batter 
until well mixed.
Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 
minutes or until lightly browned and entire top appears dry. Immediately 
invert cake pan; cool completely, about 1 hour.
Yield :  16 servings.
Source :   "Taste of Home, June/July, 1997, p. 8"
S(MC formatting by):   "bobbi744@acd.net"
NOTES : Christine says that this is a light dessert dotted with fresh 
raspberries.
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>;
5 July 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 69 Calories; trace Fat (1.9% 
calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 35mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 
Fruit; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                          Raspberry Apple Butter
Recipe By     :Submitted by Karla Hall, Prairie City, Iowa
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7 1/2         pounds  apples -- large, unpeeled and cored
  1                cup  water
  4               cups  sugar
  3               cups  fresh raspberries
  1           teaspoon  ground cinnamon
     1/4      teaspoon  ground cloves
In a large covered kettle, simmer the apples and water until tender. 
Press through a sieve or food mill. Measure 2 quarts of pulp; place in a 
large roaster (discard the rest or save for another use - such as apple 
sauce.) Add remaining ingredients; mix well. Bake, uncovered at 300 F. 
for 2-2 1/2 hours, stirring occasionally, or until mixture reaches 
desired consistency. Pour hot into hot jars, leaving 1/4' headspace. 
Adjust caps. Process for 10 minutes in a boiling-water bath.
Yield : 10 half-pints.
Source :   "Taste of Home - Canned Goods & Condiments - insert,
August-September, 2000"
S(MC formatting by):   "bobbi744@acd.net"
Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 
5 July 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 514 Calories; 1g Fat (2.2% 
calories from fat); 1g Protein; 132g Carbohydrate; 11g Dietary Fiber; 0mg 
Cholesterol; 2mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Fruit; 0 Fat; 
5 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                     Rhubarb Cream Pie with Meringue
Recipe By     :JB
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-7 July 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  rhubarb -- cut-up
  2               cups  sugar
  6        tablespoons  flour
  1               dash  salt
  3              large  egg yolks
  3        tablespoons  heavy cream
  1 1/2    tablespoons  butter
                        Italian Meringue
  3              large  egg whites
  6        tablespoons  sugar
  1         tablespoon  cornstarch
     1/2           cup  water
  1               dash  salt
In a large casserole dish, place the four cups cut up rhubarb and 
microwave until the rhubarb is soft and releases its juice. Mix together 
the sugar, flour and salt and stir into the rhubarb. Return to microwave 
and cook until thickened, stirring two or three times (about 7 or 8 
minutes, depending on the power of your microwave.)
Beat egg yolks slightly, stir in heavy cream, add a small amount of 
thickened rhubarb to the egg mixture, then mix all together. Return to 
microwave for about two minutes, or until the egg has cooked. Stir in the 
butter and pour into a prebaked 9" pie shell.
Meanwhile : Combine the sugar, water and cornstarch in a small saucepan, 
stirring well; cook over medium heat until transparent and thick. Mix 
together the egg whites and salt and beat until foamy. Continue to beat 
while pouring the cooked mixture into the egg whites. Continue to beat 
until stiff by not dry. Spread meringue over filling, sealing to the edge 
of the pie crust.
Bake at 425 for 10 minutes, or until lightly browned. Cool pie before 
serving.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
5 July 2001.
<http://www.fareshare.net>
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 335 Calories; 6g Fat (16.6% 
calories from fat); 4g Protein; 68g Carbohydrate; 1g Dietary Fiber; 93mg 
Cholesterol; 118mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 
0 Fruit; 0 Non-Fat Milk; 1 Fat; 4 Other Carbohydrates.

 

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