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FareShare Gazette Recipes -- December 2001 - G's

 

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Ginger Lime Dressing
Ginger Shortbread Fingers

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                     * Exported from MasterCook *
                           Ginger Lime Dressing
Recipe By     :Blue Flame Kitchen; c1993
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50       milliliters  honey -- (1/4 cup)
  25       milliliters  rum -- (5 teaspoons)
  25       milliliters  lime juice -- (5 teaspoons)
  15       milliliters  chopped crystallized ginger -- (1 tablespoon)
  5        milliliters  grated lime rind -- (1 teaspoon)
Combine all ingredients well.
Makes 125 mL/1/2 cup.
Serve over green grapes, melon, pears, pineapple and blueberries.
From a recipe sheet by the Blue Flame Kitchen at the natural gas utility 
company in Edmonton, Alberta, Canada about 1993.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 2 December, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 70 Calories; trace Fat (0.1% 
calories from fat); trace Protein; 15g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Fruit; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                        Ginger Shortbread Fingers
Recipe By     :Elizabeth Baird's Favourites
Serving Size  : 32    Preparation Time :0:00
Categories    : Volume 4-12 Dec. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  butter -- (454 g)
  1                cup  caster sugar -- (250 mL)
                        [very fine granulated sugar]
  1                cup  rice flour -- (250 mL)
  3               cups  all-purpose flour -- (750 mL)
     3/4      teaspoon  ground ginger -- (4 mL)
  2        tablespoons  finely chopped preserved ginger -- (25 mL)
  2        tablespoons  granulated sugar -- (25 mL)
This is an adaptation of Anne Lindsay McColl's grandmother's recipe.
Set out a 15- x 10-inch (2 L) jelly roll pan (flat baking pan with 
shallow sides).
In a large bowl, cream together butter and caster sugar. Gradually add 
rice flour, all-purpose flour and ground ginger. As the mixture stiffens, 
work ingredients together by hand and knead for 5 minutes or until 
shortbread is very smooth. Mix in chopped ginger.
Pat dough into jelly roll pan and score into 32 fingers with a knife. 
Prick shortbread in symmetrical rows with a fork. Sprinkle with 
granulated sugar.
Bake at 350F (180C) for 10 minutes. Reduce heat to 300F (150C) and bake 
for 40 minutes longer or until golden. Cut along scored lines.
Let cool, remove from pan and store in airtight containers. Cookies will 
keep well for up to 2 weeks.
Makes 32 fingers.
From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;
ISBN 0-88862-759-9; James Lorimer & Company, Publishers.
Hallie's note: Personally, I don't care for sugar sprinkled over the top 
of shortbread so I would omit that. I would also probably use the dry 
candied ginger where the preserved ginger is called for - to me preserved 
ginger is the kind you find in jars that has been preserved in syrup.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 16 December, 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 166 Calories; 12g Fat (63.2% 
calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 
31mg Cholesterol; 117mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Fat; 0 
Other Carbohydrates.

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