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FareShare Gazette Recipes -- November 2001 - R's

 

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Raisin Orange Sauce
Rich Chocolate Pumpkin Truffles

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                      * Exported from MasterCook *
                           Raisin Orange Sauce
Recipe By     :Christmas a Magical Time; Blue Flame Kitchen; 1993
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  375      milliliters  raisins -- divided [1 1/2 cups]
  3             medium  apples -- peeled & cored
  250      milliliters  corn syrup -- (1 cup)
  125      milliliters  vinegar -- (1/2  cup)
  15       milliliters  dry mustard -- (1 tablespoon)
  7        milliliters  coarse salt -- (1 1/2 teaspoons)
  2        milliliters  allspice -- (1/2 teaspoon)
  1              liter  orange juice -- (4 cups)
  25       milliliters  lemon juice -- (5 teaspoons)
In a food processor or blender, puree 125 mL/1/2 cup raisins and 2 
apples with next 5 ingredients until smooth.
Combine puree and orange juice in a non-reactive saucepan. Bring 
mixture to a boil, reduce heat and simmer for 10 minutes. Chop 
remaining apple and add to sauce along with 250 mL/1 cup raisins.
Simmer until thickened and apples remain in suspension. Stir in lemon 
juice.
Keep sauce refrigerated for up to 2 weeks or freeze for up to 1 month.
Yields 750 mL (3 cups).
A delicious sauce for ham or game birds!
From a cookbook put out annually in December by the staff of the Blue 
Flame Kitchen; Northwestern Utilities Limited (now Atco Gas), Edmonton, 
Alberta, Canada T5J 2V6; 1993 edition: Christmas a Magical Time.
MC format by Hallie. Untried but all these recipes are supposed to 
have been tested by the staff at the Blue Flame Kitchen.
Hallie's Notes:
I haven't tried this but it looks like it might be interesting for this 
time of the year. There is obviously a lot of sugar in it so a person 
may want to experiment with less syrup, less fruit and/or fewer 
raisins. A little Worcestershire sauce could add a lot to the flavour 
and possibly a bit of hot pepper sauce or ground cayenne. I think a 
person could use the basic idea here and come up with an almost 
infinite number of variations on the theme. I used to make a very 
simple basting sauce from a bit of honey, some lemon juice and zest, 
about a tablespoon of butter or margarine, some dry mustard, some 
garlic and a dash of cayenne. It was a sort of spur of the moment thing 
and varied each time I made it but it did add a nice flavour and 
appearance to a roast chicken or goose.
Contributed to the FareShare Gazette by Hallie; 30 November, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 202 Calories; trace Fat (2.0% 
calories from fat); 1g Protein; 53g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 261mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 
Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                     Rich Chocolate Pumpkin Truffles
Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  crushed vanilla wafers -- (about 62)
  1                cup  ground almonds -- toasted
     3/4           cup  sifted confectioners' sugar -- divided
  2              tsps.  ground cinnamon
  1                cup  NESTLE Toll House Semi-Sweet 
                         Chocolate Morsels --  melted
     1/2           cup  canned pumpkin
     1/3           cup  coffee liqueur -- or apple juice
In a medium bowl, combine crushed wafers, ground almonds, 1/2 cup 
confectioners' sugar and cinnamon.  Blend in melted chocolate, pumpkin 
and coffee liqueur.  Shape into 1-inch balls.  Refrigerate.  Dust with 
remaining confectioners' sugar just before serving.
Source :  "TOH Cooking School Recipe Collection-Fall 2001"
S(MC Formatted/Posted by Dee):  "Lively50@aol.com"
Copyright :  "© 2001 Homemaker Schools, LLC"
Yield :  "4 dozen"
NOTES : *Editor's Note: Follow melting directions on Nestlè package.
Contributed to the FareShare Gazette by Dee; 4 November, 2001.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 23 Calories; 1g Fat (58.6% 
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 
0 Vegetable; 0 Fat.

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