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FareShare Gazette Recipes -- April 2002 - A's

 

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Recipes Included On This Page

Alice Duhon's Pralines
Amaretto Peach Cheesecake

Apple & Raisin Oven Pancake

Apple Praline Cheesecake

Asparagus with Sun-Dried Tomatoes and Feta Cheese

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                       * Exported from MasterCook *

                          Alice Duhon's Pralines

Recipe By     : In the Kitchen with Bob
Serving Size  : 50    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
  4        tablespoons  light corn syrup
  1                cup  condensed milk
  1                cup  water -- use condensed
                        milk can so you can get all remnants
  1         tablespoon  unsalted butter
     1/2    tablespoon  vanilla extract
  4               cups  pecans -- (4-6 cups)
                        [whole and broken pieces]

In a large saucepan, over medium-high to high heat, mix and melt the sugar, corn 
syrup, milk, and water. Make sure you have a large pan, because the mixture will 
boil up and take up a lot more space than you think.

Drop the heat to medium, and begin to stir constantly until the candy is
firm, but not rolling into a hard ball. Remove from the heat and
immediately add the butter, vanilla extract, and pecans. Beat this by hand
until the candy holds its shape when some is dropped onto waxed paper.
Drop a teaspoon at a time onto the waxed paper, but work fast ... it
stiffens up very quickly. Let it cool before breaking up and eating.

NOTE : If you find that the candy is setting up before you can get it onto the
waxed paper, just reheat in the saucepan, add a little more milk, and try again.

Makes 50 candies.

Contributed to the FareShare Gazette by Robin; 6 April 2002.
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 96 Calories; 6g Fat (54.2% calories from 
fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 2mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


                      * Exported from MasterCook *
                        Amaretto Peach Cheesecake
Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  margarine
     1/3           cup  sugar
  1              large  egg
     3/4           cup  unbleached all-purpose flour
  24            ounces  cream cheese, softened
     3/4           cup  sugar
  3        tablespoons  unbleached all-purpose flour
  3              large  eggs
  16            ounces  canned peach halves -- *
     1/4           cup  almond flavored liqueur

*   Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy.  Blend in egg. Add flour; 
mix well. Spread dough onto bottom of 9-inch springform pan.
Bake at 450 degrees F., 10 minutes.
Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer 
until well blended. Add eggs, one at a time, mixing well after each addition.
Add peaches and liqueur; mix well.  Pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; 
continue baking 65 minutes.  Loosen cake from rim of pan; cool before removing 
rim of pan.  Chill.
Garnish with additional peach slices and sliced almonds, if desired.

Source : http://www.sierrahome.com/library

Contributed to the FareShare Gazette by Dee; 12 April 2002. www.fareshare.net
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 141 Calories; 5g Fat (32.5% calories 
from fat); 2g Protein; 22g Carbohydrate; 0g Dietary Fiber; 75mg Cholesterol; 
62mg Sodium.  Exchanges: 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.



                      * Exported from MasterCook *

                       Apple & Raisin Oven Pancake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  baking apple -- cored & thinly
                        sliced
     1/3           cup  golden raisins
  2        tablespoons  brown sugar -- packed
     1/2      teaspoon  ground cinnamon
  4                     eggs
     2/3           cup  milk
     2/3           cup  all-purpose flour
  2        tablespoons  butter or margarine -- melted
                        Powdered sugar -- optional

Preheat oven to 350F.
Spray a 9-inch pie plate with nonstick cooking spray.
Combine apple, raisins, brown sugar and cinnamon in a medium bowl. Transfer to 
prepared pie plate.

Bake, uncovered, 10-15 minutes or until apple begins to soften.  Remove from 
oven.  Increase oven temperature to 450F.

Meanwhile, whisk eggs, milk, flour and butter in a medium bowl until blended.
Pour batter over apple mixture.

Bake 15 minutes or until pancake is golden brown.  Invert onto a serving dish.
Sprinkle with powdered sugar, if desired.

Source :  "FBNR All-Time Favorite Casseroles"

S(MCFormatted/Posted by Dee):  ""

Copyright :  " 2001 Publications International, Ltd."

Contributed to the FareShare Gazette by Dee; 7 April 2002. www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 184 Calories; 8g Fat (37.9% calories 
from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 139mg Cholesterol; 
92mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat 
Milk; 1 Fat; 0 Other Carbohydrates.



                      * Exported from MasterCook *

                         Apple Praline Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
  2        tablespoons  butter
  1                cup  graham cracker crumbs
  2        tablespoons  sugar
                        APPLE MIX:
     1/4           cup  unsalted butter
     1/2           cup  light brown sugar
  2             pounds  apples -- peeled, cored, and
                        diced into 1/2-inch pieces
  1           teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/2      teaspoon  ground allspice
                        TOPPING:
  1 1/2           cups  dark brown sugar
     1/2           cup  butter -- softened
  1                cup  pecan pieces
                        CHEESECAKE:
     1/2           cup  sugar
  16            ounces  cream cheese -- softened
  3              large  eggs
  1                cup  heavy cream

1. For crust: Melt 2 tablespoons butter. Stir in the crumbs and 2 
tablespoons sugar until thoroughly blended.  Press into the bottom 
of a 9-inch springform pan.  Set aside.

2. For apple mix: In a Dutch oven, melt 1/4 cup butter over low heat, add
light brown sugar, apples, cinnamon, nutmeg, and allspice.  Simmer over 
low heat until apples are soft, but still hold their shape.  Cool mixture 
to room temperature and reserve.

3. For topping: In a small bowl, mix dark brown sugar, 1/2 cup softened
butter, and pecan pieces with a fork until well incorporated. Reserve.

4. For cheesecake: In a large bowl with an electric mixer cream together
1/2 cup sugar and cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.  Add the cream and continue 
beating until the mixture is thick and creamy. Gently stir in the cooled 
apple mix by hand. Pour into the prepared springform pan.  Spread praline 
topping over the top.

Bake at 350F. for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.

Refrigerate until ready to serve.

Garnish with whipped cream.

Contributed to the FareShare Gazette by Cora; 11 April 2002. www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 430 Calories; 27g Fat (55.0% calories 
from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 
215mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat 
Milk; 5 Fat; 2 Other Carbohydrates.



                      * Exported from MasterCook *

            Asparagus with Sun-Dried Tomatoes and Feta Cheese

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  1              pound  fresh asparagus -- top halves only
     1/2           cup  sun-dried tomato half
     1/2           cup  feta cheese -- crumbled
                        fresh lemon juice -- to taste
     1/4      teaspoon  coarse sea salt
     1/4      teaspoon  freshly ground black pepper

Pour olive oil into a medium skillet and set heat on Medium. After 2-3
minutes, add the asparagus and saute', stirring often, for 5-6 minutes.
Add the tomatoes and toss. Top with a squeeze of fresh lemon, salt and
pepper taste.
Put in serving dish or dinner plates and top with feta cheese.

Makes 4-6 servings.

Source :   "Quick & Light Healthy Cooking Magazine, April 2002"

S(MC formatting by):   "bobbi744@attbi.com"

Yield :   "4 to 6 servings"

NOTES : This was a delicious side dish. We served it with salmon and hard
        rolls. It made a light and tasty dinner.

Contributed to the FareShare Gazette by Bobbie; 12 April 2002. www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 141 Calories; 8g Fat (45.5% calories 
from fat); 6g Protein; 15g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 
554mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 
1 1/2 Fat.

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