Recipes Included On This Page Baked Bay Scallops Banana Nut Cheesecake Bananas Foster (Cook's) Black Forest Chocolate Cheesecake Blueberry French Toast Cobbler Blueberry Fungi Blueberry Swirl Cheesecake Brandied Rabbit In Mustard Sauce Butter Pecan Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Bay Scallops Recipe By : CooksRecipes.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 1 cup fresh bread crumbs 6 garlic cloves -- crushed [or as desired] 2 tablespoons finely minced onion 1/2 cup chopped fresh parsley 1/4 cup white wine -- or sherry 2 tablespoons fresh lemon juice Salt and freshly ground pepper 2 tablespoons vegetable oil 2 tablespoons diced onion 1 1/2 pounds fresh bay scallops 1/2 pound mushrooms -- sliced Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour. Preheat oven to 450*F (230*C). Grease shallow baking dish or au gratin pan; set aside. Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid. Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops. Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3 inches from heat and broil until bubbly, about 3 to 5 minutes.) Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 23 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 534 Calories; 53g Fat (89.3% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 537mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 10 1/2 Fat. * Exported from MasterCook * Banana Nut Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chocolate wafer crumbs 2 large eggs 1/4 cup margarine -- melted 1/4 cup chopped walnuts 16 ounces cream cheese -- softened 1/3 cup milk chocolate chips 1/2 cup sugar 1 tablespoon margarine 1/2 cup mashed ripe bananas 2 tablespoons water You use the margarines in the order listed. Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim; cool before removing rim from pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. Yield : 10 servings Contributed to the FareShare Gazette by Cora; 14 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 26g Fat (73.7% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 217mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Bananas Foster (Cook's) Recipe By :Cook's Illustrated Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 1/2 cup packed dark brown sugar -- (3 1/2 ounces) 1 cinnamon stick 1 strip lemon zest -- 1 to 2 inches 1 long by about 1 1/2 inch wide 2 large firm ripe bananas -- peeled and halved lengthwise and then crosswise 4 tablespoons dark rum 1 pint vanilla ice cream -- divided among four bowls 1. Melt the butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.) 2. Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes. 3. Remove the skillet from the heat. Add the rum and wait until the rum has warmed slightly, about 5 seconds. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside (this will take 15 to 30 seconds), divide the bananas and sauce among the four bowls of ice cream and serve. IMPORTANT NOTES: While the bananas cook, scoop the ice cream into individual bowls so they are ready to go once the sauce has been flambéed. Before flambéing, make sure to roll up long shirt sleeves, tie back long hair, turn off the exhaust fan (otherwise the fan may pull the flames up), and turn off any lit burners (this is critical if you have a gas stove). Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 19g Fat (47.0% calories from fat); 3g Protein; 45g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 4 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Black Forest Chocolate Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chocolate Cookie Crumbs 3 tablespoons Margarine or butter -- melted 16 ounces Cream cheese -- (2 8-oz packages) Softened 14 ounces Creamy Chocolate Sweetened Condensed Milk -- Eagle Brand 3 Eggs 3 tablespoons Cornstarch 1 teaspoon Almond extract 21 ounces Cherry pie filling [1 can] -- chilled Preheat oven to 300F. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan. Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers. Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Busterv2.0n. Exported from Home Cookin 4.7 (http://www.mountain-software.com) Contributed to the FareShare Gazette by Robert; 15 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 11g Fat (81.7% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Blueberry French Toast Cobbler Recipe By :Deacon Timothy, Pratt House, Old Saybrook, CT Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/2 cup half and half 1 teaspoon vanilla 10 slices French bread -- 1 inch thick 4 cups blueberries 1/2 cup sugar 2 tablespoons butter 1 teaspoon cinnamon Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish. Add bread slices, turning once to coat both sides. Cover and chill overnight. Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish. Replace soaked bread on top of berries. Mix sugar, butter and cinnamon until crumbly, spread on top of bread. Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden. Contributed to the FareShare Gazette by Art; 19 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2297 Calories; 32g Fat (12.7% calories from fat); 71g Protein; 424g Carbohydrate; 25g Dietary Fiber; 142mg Cholesterol; 4694mg Sodium. Exchanges: 25 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Blueberry Fungi Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices firm-textured white bread 4 tablespoons soft butter -- or margarine 1 quart fresh blueberries -- washed and stemmed 1 cup sugar 1. Spread each slice of bread well with butter-one side only - then arrange four slices, butter side up, in a well buttered 9 x 9 x 2-inch baking dish. Spoon half the blueberries on top and sprinkle with 1/2 cup of the sugar. 2. Arrange remaining slices of bread, buttered sides up, on top of blueberries, cover with remaining berries and sprinkle with remaining 1/2 cup sugar. With a potato masher, press blueberries on top firmly, crushing slightly. 3. Bake, uncovered, at 350F (180C), for about 40 minutes. Remove from oven and again press surface with potato masher, crushing berries. Return to oven and bake 10 to 20 minutes longer, until blueberries have a syrupy consistency and are bubbly. 4. Remove from oven and cool 20 to 30 minutes before serving. Spoon into dessert dishes and top, if you like, with cream, ice cream or sour cream. Note : I HAVE made this with frozen berries. Just adjust the sugar accordingly. From my kitchen to yours, Genevieve Contributed to the FareShare Gazette by Genevieve; 28 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 8g Fat (20.5% calories from fat); 1g Protein; 70g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 87mg Sodium. Exchanges: 1 1/2 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Blueberry Swirl Cheesecake Recipe By :Cheesecake Madness Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces cream cheese -- softened [four 8-oz. pkgs.] 1 1/4 cups heavy cream 6 large eggs 1 1/2 cups granulated sugar 3 tablespoons cornstarch 3 tablespoons white flour 2 tablespoons vanilla extract 2 tablespoons lemon juice 1 cup sour cream 1 stick sweet butter -- melted [1/4 pound of unsalted butter] 1 3/4 cups blueberries -- fresh or frozen In large bowl beat cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla and lemon juice. Blend in sour cream, butter and blueberries. Pour mixture into springform pan and bake in water bath in 350F. preheated oven for one hour, then open door and let cool for one in oven. Refrigerate overnight. Deb's notes: Be sure to use a water bath; 350 deg. F. is fine - does not dry out, nor has it ever cracked for me. This is a wonderful cheesecake, and is delightfully different using the blueberries as a swirl, rather than a topping. Contributed to the FareShare Gazette by Deb; 25 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 31g Fat (67.3% calories from fat); 7g Protein; 27g Carbohydrate; trace Dietary Fiber; 164mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Brandied Rabbit In Mustard Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Rabbit -- cut up, frying 1 tablespoon Olive oil 1 tablespoon Butter or margarine 1 medium Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy 4 tablespoons Whipping cream 1 1/2 tablespoons Grainy coarse Dijon Mustard * See Bouquet garni recipe for ingredients. Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and sauté on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 18 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 15g Fat (73.4% calories from fat); 12g Protein; trace Carbohydrate; 0g Dietary Fiber; 60mg Cholesterol; 58mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Butter Pecan Cheesecake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/3 cup butter or margarine -- melted 1/2 cup pecans -- finely chopped 24 ounces cream cheese -- softened 1 1/2 cups sugar 3 eggs 16 ounces sour cream 1 teaspoon vanilla extract 1/2 teaspoon butter flavoring 1 cup pecans -- finely chopped toasted Combine cracker crumbs 1/3 cup sugar butter and half cup pecans mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar mixing well. Add eggs one at a time beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees F. for 10 minutes; reduce temperature to 300 degrees F. and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yield : about 10 servings. I think maybe I got this from Dessert Du Jour. Contributed to the FareShare Gazette by Cora; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 713 Calories; 53g Fat (65.1% calories from fat); 10g Protein; 53g Carbohydrate; 2g Dietary Fiber; 167mg Cholesterol; 381mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 Fat; 2 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.