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FareShare Gazette Recipes -- October 2001 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pan-Fried Crab Cakes at The Point
Passion fruit and Lemon Marshmallow Slice
Peanut Butter Filled Fudge Cupcakes
Pork In A Creamy Cider Sauce
Pork, Beer and ChickPea Stew
Prickly Pear Punch
Pumpkin Cheesecake Bars
Pumpkin Cookies
Pumpkin Crunch Cake
Pumpkin Fudge
Pumpkin Muffins
Pumpkin Pecan Pie
Pumpkin Pie Pudding for Crock
Pumpkin Pudding
Pumpkin-Amaretto Cheesecake
Pumpkin-Carrot Muffins

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FareShare Gazette Recipes.

                      * Exported from MasterCook *
                    Pan-Fried Crab Cakes at The Point
Recipe By     : Art Guyer
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  1         tablespoon  mayonnaise
  3        tablespoons  onions -- finely minced
     1/4      teaspoon  curry powder
  6              drops  hot pepper sauce
  1           teaspoon  Worcestershire sauce
  1         tablespoon  lemon juice
  2        tablespoons  Old Bay Seafood seasoning
  1              pound  fresh lump crabmeat
  1                cup  bread crumbs
  5         tablespoon  peanut oil
  6             pieces  lettuce
  6             slices  tomatoes
  6                     rolls
Combine egg, mayonnaise, onions, and seasoning.  Add crabmeat and 
enough breadcrumbs to absorb excess moisture (it is important not to 
add too much). Stir carefully to blend. Mixture should be firm (not 
juicy) to hold together.
Form 6 patties and place on wax-paper, uncovered, for 15 or 20 
minutes to dry slightly.  Heat oil in large skillet and saute over 
medium heat until golden brown. Turn and brown on second side.  
Place on paper towels and serve immediately.
Makes great sandwiches with lettuce and tomatoes on sesame seed 
rolls.
Serving Ideas : Serve with mayonnaise and horseradish or catsup and
horseradish.
NOTES : I fixed these this week.  We ate two for dinner one night, 
two for lunch the next day, and froze two for a quick lunch some 
time soon.
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by Art; 17 October, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 399 Calories; 19g Fat (42.5% 
calories from fat); 22g Protein; 36g Carbohydrate; 4g Dietary Fiber; 
122mg Cholesterol; 649mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean 
Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
 
                      * Exported from MasterCook *
                Passion fruit and Lemon Marshmallow Slice
Recipe By     :Cakes & Slices Cookbook; Australian Women's Weekly
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Base**
  1                cup  sweet biscuit crumbs -- (125 g)
                        [graham cracker  or vanilla wafer crumbs]
     1/2           cup  finely chopped pecans -- (125 mL/60 g)
  3             ounces  unsalted butter -- melted (90 g)
                        **Filling**
  8             ounces  cream cheese -- (250 g)
     1/2           cup  sweetened condensed milk -- (125 mL)
  2          teaspoons  grated lemon rind -- (10 mL)
     1/4           cup  lemon juice -- (50 mL)
                        **Topping**
  1         tablespoon  gelatin powder, unsweetened -- (15 mL)
     3/4           cup  water -- (175 mL)
  1                cup  castor sugar -- (250 g/250 mL)
                        [very fine granulated sugar]
     1/4           cup  passion fruit pulp -- (50 mL)
                        Yellow food coloring
Grease a 19cm x 29cm (7 1/2- x 11 1/2-inch) lamington pan (a sheet 
cake pan or jelly roll pan).
**Base**
Combine the biscuit crumbs, pecans and butter in a bowl; mix well.
Press evenly into the prepared pan and refrigerate for 30 minutes.
**Filling**
Beat cream cheese in a small bowl with an electric mixer until 
smooth.  Beat in the sweetened condensed milk, lemon rind and juice.
Pour the filling over the base and refrigerate until firm.
**Topping**
Combine gelatin, water and sugar in saucepan, stir constantly over 
low heat without boiling until gelatin and sugar are dissolved. 
Bring to the boil, reduce heat and simmer gently uncovered for 5 
minutes without stirring.
Place mixture into large bowl, cool to room temperature. 
Beat with electric mixer on high speed until thick.  Stir in passion 
fruit and a little colouring.
Keeping time: 2 days.
From the Cakes & Slices Cookbook; Australian Women's Weekly;
ISBN 0 94912810 4.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 October, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 161 Calories; 13g Fat (73.4% 
calories from fat); 3g Protein; 8g Carbohydrate; trace Dietary 
Fiber; 41mg Cholesterol; 74mg Sodium.  Exchanges: 1/2 Lean Meat; 0 
Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                   Peanut Butter Filled Fudge Cupcakes
Recipe By     :
Serving Size  : 12    Preparation Time :0:10
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **BATTER**
  1                cup  flour -- unbleached
  1                cup  brown sugar -- packed
     1/3           cup  cocoa powder -- sifted
     3/4      teaspoon  baking soda
     1/4      teaspoon  salt
     1/4           cup  margarine -- softened
     1/3           cup  skim milk
  2                     egg whites -- whipped
                        **FILLING**
  4             ounces  fat-free cream cheese -- softened
     1/4           cup  peanut butter
  1         tablespoon  honey
  1         tablespoon  skim milk
  2          teaspoons  vanilla extract
Preheat oven to 375F. Prepare 12 muffin cups with cooking spray and 
flour; set aside.
In a mixing bowl, combine flour, brown sugar, cocoa powder, baking 
soda, and salt.
In another mixing bowl, combine margarine, 1/3 cup milk, and egg 
whites.
Mix dry ingredients with wet ingredients just until moistened; set 
aside.
In a smaller mixing bowl, combine cream cheese, peanut butter, 
honey, remaining milk, and vanilla extract. Place 2 tablespoons 
batter into prepared cups. Spoon rounded teaspoon of cream cheese 
mixture into center of each. Fill cups half full with remaining 
batter, 1 tablespoon each.
Bake for 20 minutes.
THE CHOCOLATE RECIPES ARCHIVE - September 1996 - Part 5
This archive was compiled by Monee Kidd.
Untried.
Contributed to the FareShare Gazette by Hallie; 29 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 177 Calories; 7g Fat (34.8% 
calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 
1mg Cholesterol; 263mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
 
                      * Exported from MasterCook *
                       Pork In A Creamy Cider Sauce
Recipe By     :In The Kitchen with Bob
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
  1 1/4         pounds  pork loin -- cut into
                        bite-sized pieces
  12                    baby onions -- peeled
  2        tablespoons  grated lemon rind
  1 1/4           cups  hard cider
                        [or regular if you prefer]
     2/3           cup  ham stock
                        or veal stock
  2                     Granny Smith apples -- cored and
                        sliced into 1/2-inch wedges - unpeeled
  3        tablespoons  coarsely-chopped fresh parsley
     1/2           cup  heavy whipping cream
                        salt and freshly ground black pepper
                         -- to taste
1. Heat the butter in a large saute or frying pan, and saute the 
pork bites in batches until lightly browned. Remove pork bites from 
pan and drain on paper towels in a bowl.
2. Add the onions to the pan, and brown them lightly. Then, stir in 
the lemon rind, cider, and stock, and bring to a boil for about 3 
minutes. Return the pork to the pan, and reduce heat to a gentle 
simmer for about 25 minutes, or until the pork is tender.
3. Add the apples to the pan, and continue to cook for another 5 
minutes. Using a slotted spoon, transfer the pork, onions, and 
apples to a warmed serving dish. Cover and keep warm.
4. Stir the parsley and cream into the cooking pan and allow it to 
come to a gentle simmer and thicken slightly.  Season with the salt 
and pepper to taste. Pour over the pork and serve hot.
MC format by Hallie.
Contributed to the FareShare Gazette by Robin; 7 October, 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 307 Calories; 22g Fat (63.5% 
calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 
101mg Cholesterol; 108mg Sodium.  Exchanges: 2 1/2 Lean Meat; 1/2 
Fruit; 0 Non-Fat Milk; 3 1/2 Fat.
 

 

                      * Exported from MasterCook *
                       Pork, Beer and ChickPea Stew
Recipe By     : Family Circle Tasty Low Fat Recipe Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  ground cumin
  1           teaspoon  ground coriander seed
     1/2      teaspoon  chile powder
     1/4      teaspoon  ground cinnamon
  400            grams  lean diced pork -- trimmed (13 oz)
  1         tablespoon  plain flour
  1         tablespoon  olive oil
  1              large  onion -- finely chopped
  3                     garlic cloves -- finely chopped
  2              large  carrots -- chopped
  2                     celery sticks -- sliced
     1/2           cup  chicken stock -- (125 ml)
     1/2           cup  beer -- (125 ml)
                        [of choice]
  2                     ripe tomatoes -- chopped
  310            grams  chickpeas -- rinsed
                        [one 10-oz can]
  2        tablespoons  chopped fresh parsley
1. Cook the spices in a dry frying pan over low heat, shaking the 
pan, for 1 minute, or until aromatic.
2. Combine the pork, trimmed of all fat, with spices and flour in 
plastic bag and toss well. Remove pork and shake off excess flour. 
Heat oil in large heavy based pan over high heat and cook the pork, 
tossing regularly, for 8 minutes, or until lightly browned.
3. Add the onion, garlic, carrot, celery and half the stock to the 
pan and toss well. Cover and cook for 10 minutes. Add remaining 
stock, beer and tomato and season with salt and pepper to taste. 
Bring to boil, reduce the heat, cover with a tight fitting lid, then 
simmer over low heat for 1 hour. Gently shake the pan occasionally, 
but do not remove the lid during cooking. Stir in the chickpeas and 
fresh parsley, simmer uncovered for 5 minutes and serve.
Prep. Time: 35 minutes
Cooking time total: 1 hour 30 minutes
Source : Family Circle Tasty Low Fat Recipe Book
Contributed by: L. Wright
MC format by Hallie.
Contributed to the FareShare Gazette by Leanne; 3 October, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 374 Calories; 9g Fat (20.5% 
calories from fat); 17g Protein; 59g Carbohydrate; 16g Dietary 
Fiber; 0mg Cholesterol; 311mg Sodium.  Exchanges: 3 Grain(Starch); 1 
Lean Meat; 2 Vegetable; 1 Fat.
 
                      * Exported from MasterCook *
                            Prickly Pear Punch
Recipe By     :Ma Chance's French Caribbean Creole Cooking
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     prickly pears
  1                cup  sugar -- (250 mL)
  1                cup  water -- (250 mL)
  3               cups  rum -- (750 mL)
  1           teaspoon  vanilla extract -- (5 mL)
                        red food coloring
The prickly pear is also known as the cactus pear, Indian fig and 
Barbary fig.
Prickly pears have sharp spines that should be removed by singing. 
Then pare, quarter and core pears. Remove seeds and reserve.
Add fruit, seeds and sugar to water and simmer until a thick syrup 
forms.  Remove from heat and strain through a double thickness of 
cheesecloth to make certain no seeds find their way into the punch.
Add rum, vanilla extract and enough food coloring for desired 
effect.
Chill until ready to serve.
Yields about 1 quart.
From Ma Chances's French Caribbean Creole Cooking by Jeanne Louise 
Duzant Chance; G. P. Putnam's Sons; 1985; ISBN 0-399-13035-7.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 15 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 430 Calories; 1g Fat (2.6% 
calories from fat); 1g Protein; 43g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 8mg Sodium.  Exchanges: 1/2 Fruit; 2 Other 
Carbohydrates.
 
                      * Exported from MasterCook *
                         Pumpkin Cheesecake Bars
Recipe By     :High Plains Journal Cookbook
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  pound cake mix
  3                     eggs
  2        tablespoons  butter
  4          teaspoons  pumpkin pie spice
  8             ounces  cream cheese -- softened
  14            ounces  sweetened condensed milk -- Eagle brand
  16            ounces  canned pumpkin -- (2 cups)
     1/2      teaspoon  salt
  1                cup  chopped nuts
Preheat oven to 350 F.
Combine cake mix, 1 egg, butter and 2 teaspoons of pumpkin pie 
spice, mix until crumbly. Press onto bottom of 15 x 10" pan.
Mix cream cheese until fluffy, gradually beat in sweetened condensed 
milk, add 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice 
and salt.  Mix well.
Pour over crust and sprinkle with nuts. Bake 30 to 35 minutes or 
until set.
Chill and cut into bars. Store in refrigerator.
Recipe from High Plains Journal Cookbook and contributed by Lois Kay 
Kemp of Walden, Colo.
Contributed to the FareShare Gazette by Judy; 16 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 235 Calories; 15g Fat (57.2% 
calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 
67mg Cholesterol; 179mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 
Lean Meat; 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates.
 
                      * Exported from MasterCook *
                             Pumpkin Cookies
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  shortening
  1 1/2           cups  brown sugar
  1 1/2            cup  pumpkin
  1           teaspoon  vanilla
  2 1/4            cup  flour
     1/2      teaspoon  salt
     1/2      teaspoon  nutmeg
     1/2      teaspoon  cinnamon
  4          teaspoons  baking powder
Cream together shortening and sugar. Add pumpkin and vanilla blend 
well.
In another bowl combine the dry ingredients. Combine the dry 
ingredients with the pumpkin mixture. For a change of taste add 
chocolate chips, nuts or raisins. Drop by rounded teaspoonfuls on a 
cookie sheet. Bake at 400F for 15 minutes. Cookies will not turn 
brown on top. Be careful not to over cook.
NOTES : I use 1 1/2 teaspoon of cinnamon and nutmeg. Great with 
chocolate chips.
Contributed to the FareShare Gazette by Suzie; 25 October, 2001.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 137 Calories; 7g Fat (42.6% 
calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 130mg Sodium.  Exchanges: 1/2 Grain(Starch); 
1 1/2 Fat; 1/2 Other Carbohydrates.
 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                           Pumpkin Crunch Cake
Recipe By     :Favorite Brand Name Recipes "Cake Mix Magic"
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18 1/4        ounces  yellow cake mix -- divided
  2                     eggs
  1 2/3           cups  pumpkin pie mix
                        [Libby's is one brand]
  2          teaspoons  pumpkin pie spice
     1/3           cup  flaked coconut
     1/4           cup  chopped nuts
  3        tablespoons  butter or margarine -- softened
Combine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice 
in large mixing bowl. Beat at low speed until moistened. Beat on 
medium speed for two minutes. Pour into greased 9 x 13" baking pan.
Combine remaining cake mix, coconut and nuts in small bowl; cut in 
butter with pastry blender or two knives until mixture is crumbly. 
Sprinkle over batter.
Bake in preheated 350 F. oven for 30 to 35 minutes or until wooden 
pick inserted in center comes out clean. Cool in pan on wire rack.
Makes 20 servings.
This recipe comes from -Favorite Brand Name Recipes "Cake Mix 
Magic".
Contributed to the FareShare Gazette by Judy; 16 October, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 145 Calories; 6g Fat (37.9% 
calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary 
Fiber; 24mg Cholesterol; 193mg Sodium.  Exchanges: 0 Grain(Starch); 
0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                              Pumpkin Fudge
Recipe By     : High Plains Journal Cookbook
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  white sugar
     3/4           cup  margarine
  5             ounces  evaporated milk -- (1 can)
     1/2           cup  canned pumpkin
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  ground ginger
     1/4      teaspoon  ground nutmeg
  12            ounces  butterscotch chips
  7             ounces  marshmallow cream
  1                cup  walnuts
  1           teaspoon  vanilla extract
Butter a 9 x 13 x 2" baking pan.
In a heavy 2 quart saucepan, combine sugar, margarine, evaporated 
milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, 
stirring constantly. Reduce heat. Boil over medium-low heat until 
mixture registers 234 F. (soft-ball stage) on a candy thermometer, 
stirring constantly.
Remove from heat and stir in butterscotch pieces until melted. Add 
marshmallow creme, nuts and vanilla. Mix until well combined. Pour 
mixture into prepared pan.
Cool at room temperature. Cut into squares. Store in airtight 
container.
Makes approximately 3 1/2 pounds.
Recipe from a subscriber compiled cookbook from the High Plains 
Journal and contributed by Nanette Conger of Fairfield, IA
Contributed to the FareShare Gazette by Judy; 16 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 140 Calories; 8g Fat (47.7% 
calories from fat); 1g Protein; 18g Carbohydrate; trace Dietary 
Fiber; 2mg Cholesterol; 67mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other 
Carbohydrates.
 
                      * Exported from MasterCook *
                             Pumpkin Muffins
Recipe By     : In The Kitchen with Bob
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  all-purpose flour
     1/4           cup  whole wheat flour
  1         tablespoon  baking powder
     1/2      teaspoon  salt
     1/4      teaspoon  ground mace
     3/4           cup  uncooked instant oatmeal
  1                     egg
  1                     egg white
  1                cup  canned pumpkin puree
     1/2           cup  nonfat plain yogurt
  2        tablespoons  corn oil
     1/4           cup  maple syrup
1. Preheat the oven to 400-degrees F. Coat a muffin tin (with 2-1/2-
inch cups) with vegetable spray.
2. In a large bowl, sift together the first five ingredients. Stir 
in the oatmeal. 
In another bowl, beat the wet ingredients. Combine the wet and dry 
ingredients, and pour into the prepared muffin tins.
3. Bake for 20 to 25 minutes.
Allow to cool for five minutes in the tins. Then, remove to a 
cooling rack.
Makes 12 muffins.
MC format by Hallie.
Contributed to the FareShare Gazette by Robin; 7 October, 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 87 Calories; 3g Fat (28.6% 
calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 
16mg Cholesterol; 228mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                            Pumpkin Pecan Pie
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- slightly beaten
  1       15 ounces can  pumpkin
     3/4           cup  sugar
     1/2           cup  dark corn syrup
  1           teaspoon  vanilla
     3/4      teaspoon  ground cinnamon
  1                     unbaked 9-inch pie shell
  1                cup  chopped pecans
                        whipped cream -- optional
In a medium mixing bowl combine the eggs, pumpkin, sugar, corn 
syrup, vanilla and cinnamon; mix well. Pour into the piecrust. 
Sprinkle with the pecans.
Bake in 350 deg. oven for 50 to 55 minutes or until knife inserted 
off center comes out clean. Cool on wire rack. Refrigerate within 2 
hours; cover for longer storage.
If desired, serve with whipped cream.
Contributed to the FareShare Gazette by Jennie; 25 October, 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 360 Calories; 16g Fat (37.1% 
calories from fat); 5g Protein; 55g Carbohydrate; 2g Dietary Fiber; 
94mg Cholesterol; 71mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 3 Fat; 3 Other Carbohydrates.
 
                      * Exported from MasterCook *
             Pumpkin Pie Pudding for Crock   aka Pumpkin Job
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  pumpkin -- (1 can)
  2 1/2      teaspoons  pumpkin pie spice
  2          teaspoons  vanilla
  12            ounces  evaporated milk -- (1 can)
     3/4           cup  sugar
     1/2           cup  Bisquick
  2        tablespoons  butter or margarine -- melted
  2                     eggs
Spray crock pot with non-stick vegetable spray. Beat ingredients 
together until smooth. Pour into crock pot.  Cover and cook on low 
or 6 - 7 hours.
Serve in bowls with whipped cream or even a little ice cream, if 
desired.
Contributed to the FareShare Gazette by Judy; 16 October, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 383 Calories; 15g Fat (33.7% 
calories from fat); 10g Protein; 55g Carbohydrate; 1g Dietary Fiber; 
134mg Cholesterol; 178mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
 
                      * Exported from MasterCook *
                             Pumpkin Pudding
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cans  Libby's pumpkin pie mix -- (large cans)
  2           packages  instant vanilla pudding -- (large pkgs.)
  1                can  evaporated milk -- (large can)
  1                cup  sugar
                        cinnamon -- (5 or 6 shakes)
Mix together. Pour over crushed graham crackers.
Garnish with cool whip.
MC format by Hallie.
Contributed to the FareShare Gazette by Elki; 10 October, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 93 Calories; 2g Fat (15.0% 
calories from fat); 1g Protein; 19g Carbohydrate; 0g Dietary Fiber; 
6mg Cholesterol; 22mg Sodium.  Exchanges: 0 Non-Fat Milk; 1/2 Fat; 1 
Other Carbohydrates.
 
                      * Exported from MasterCook *
                       Pumpkin-Amaretto Cheesecake
Recipe By     : University of Illinois site
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11             whole  graham crackers -- crushed (`1 1/2 cup)
     1/4           cup  sugar
     1/3           cup  unsalted butter -- or margarine
  16            ounces  reduced-fat cream cheese -- (two 8-oz.
                        packages) or fat-free -- at room temp.
  1                cup  packed light brown sugar
  2               cups  fresh pumpkin puree
                        OR 16-ounce can  pumpkin -- solid-packed
  2                     egg yolks
  4                     egg whites
  1 1/2      teaspoons  cinnamon
     1/2      teaspoon  nutmeg
  2        tablespoons  flour
  2        tablespoons  whipping cream
  2        tablespoons  Amaretto
                        whipped cream -- (optional)
Preheat oven to 325 F.
In a 9 inch springform pan, mix graham cracker crumbs, sugar and 
melted butter. Press the mixture evenly onto the bottom and sides of 
the pan. Bake 8 minutes. Remove from oven and cool.
Using an electric mixer (or place directly in a food processor) whip  
cream cheese until smooth. Stir in brown sugar, blend until 
thoroughly mixed. Add pumpkin and egg yolks one at a time, blending 
after each addition until smooth. Add half the egg whites at a time, 
blending well after each addition. Add cinnamon, nutmeg, flour, 
Amaretto and whipping cream; stir to blend.
Pour mixture into prepared crust. Set springform pan in a large 
roasting pan and fill with 1/2 inch tap water. Bake 1 hour or until 
knife inserted in center comes out clean. Remove from oven, chill 6-
8 hours or overnight in the refrigerator.
Top with whipped cream when serving if desired.
Makes one 9 inch cheesecake.
Originally found on University of Illinois site -
www.urbanext.uiuc.edu/pumpkins. recipes. html
Source :   "Kathleen Lavey - Lansing State Journal 10-16-2001"
S(MC formatting by):   "bobbi"
Yield :   "9 inch cheesecake"
NOTES : Bake and refrigerate this cheesecake a day ahead for best  
results.
Contributed to the FareShare Gazette by Bobbie; 20 October, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 211 Calories; 11g Fat (45.6% 
calories from fat); 5g Protein; 24g Carbohydrate; trace Dietary 
Fiber; 55mg Cholesterol; 210mg Sodium.  Exchanges: 1/2 
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other 
Carbohydrates.
 
                      * Exported from MasterCook *
                          Pumpkin-Carrot Muffins
Recipe By     : High Plains Journal
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 4-10 Oct. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2          teaspoons  baking soda
  2          teaspoons  cinnamon
     1/2      teaspoon  salt
     1/8      teaspoon  ground allspice
     1/8      teaspoon  ground nutmeg
     3/4           cup  vegetable oil
  1                cup  sugar
  3                     eggs
  1                cup  canned pumpkin
  8             ounces  crushed pineapple -- drained
  2 1/2           cups  carrots -- shredded
     1/2           cup  chopped walnuts
Heat oven to 350 F.
In a medium bowl, mix flour, baking soda, cinnamon, salt, allspice 
and nutmeg; set aside.
In a large bowl mix together oil and sugar. Add eggs, beat well. Add 
pumpkin, mix well. Add flour mixture; stir just until moistened. 
Fold in pineapple, carrots and walnuts.
Spoon in paper lined muffin pans, fill each 3/4 full. Or for jumbo 
muffins use the 1/3 size measuring cup generously filled.
Bake for 20 to 25 minutes or until toothpick inserted in center of 
muffin comes out clean.
Makes 20 to 24 regular muffins or 12 jumbo muffins.
Recipe from a cookbook from the High Plains Journal and contributed 
by Barb Kasel of Taopi, MN
Contributed to the FareShare Gazette by Judy; 16 October, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 204 Calories; 11g Fat (46.7% 
calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 
28mg Cholesterol; 194mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
 

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