Recipes Included On This Page Pepperidge Farm(r) French Toast Casserole Pink Grapefruit Cheesecake Praline Cheesecake II Pulled Pork Barbecue with Hot Pepper Vinegar Sauce Pumpkin Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pepperidge Farm(r) French Toast Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Pepperidge Farm(r) Cinnamon Swirl Bread -- cubed [any variety] 6 eggs 3 cups milk 2 teaspoons vanilla extract Confectioners' sugar In a greased 3-quart shallow baking dish, arrange bread cubes. Mix eggs, milk and vanilla. Pour over bread. Cover and refrigerate 1 hour or overnight. Uncover. Bake at 350F. for 50 minutes or until golden. Sprinkle with confectioners' sugar. Serve with maple syrup, if desired Source : "FBNR All-Time Favorite Casseroles" S(MCFormatted/Posted by Dee) Copyright : "© 2001 Publications International, Ltd." Start to Finish Time: "2:05" Contributed to the FareShare Gazette by Dee; 7 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 6g Fat (54.2% calories from fat); 7g Protein; 5g Carbohydrate; 0g Dietary Fiber; 153mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Pink Grapefruit Cheesecake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces graham crackers 8 tablespoons butter -- melted 2 pink grapefruit 1 tablespoon unflavored gelatin 8 ounces cream cheese -- (250 g) softened 2/3 cup half-and-half 2 tablespoons superfine sugar Grated rind of 1 lemon 1 lemon -- juice of 4 egg whites Crush crackers to crumbs and mix with melted butter. Press 2/3 of crumb mixture over bottom of a 9-inch loose-bottom or springform pan and chill. Cut off rind and pith from grapefruits, holding over a bowl to catch juice. Cut out sections from between membranes and set aside. Squeeze membranes into bowl to extract juice. Sprinkle gelatin over juice and let stand 2 to 3 minutes, until softened. Set bowl of gelatin in a pan of hot water and stir until dissolved. In a bowl, beat cream cheese, half-and-half and sugar. Stir in gelatin and lemon rind and juice. In a large bowl, whisk egg whites until stiff. Fold into creamy mixture. Pour over crust and refrigerate until set. To serve, remove cheesecake from pan and decorate with reserved grapefruit sections. Press remaining crumbs evenly into sides of cheesecake. Contributed to the FareShare Gazette by Cora; 12 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 477 Calories; 32g Fat (59.7% calories from fat); 9g Protein; 40g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 540mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Praline Cheesecake II Recipe By :AOL Message Board - Cooking Book Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vanilla wafer crumbs 4 tablespoons butter -- melted 2 lb cream cheese -- softened 1 cup firmly packed brown sugar 1/2 cup white sugar 5 large eggs 1/2 cup cream -- (heavy) 1/4 cup butter -- melted 2 tablespoons flour 2 teaspoons vanilla extract ----TOPPING---- 1/2 cup firmly packed brown sugar 1/2 stick butter 12 pecan halves -- (12 to 16) Combine vanilla wafer crumbs and butter and press into a springform pan. Preheat oven to 350F. Blend cream cheese and sugars till smooth. Add eggs one at a time and mix well after each one. Add melted butter and heavy cream. Stir in flour and vanilla and mix thoroughly. Place into springform pan and spread evenly. Bake till set, 50 to 60 minutes. Let cheesecake cool and then cover and refrigerate. Topping : Place pecan halves decoratively around the rim of the cake. Combine butter and brown sugar in a small saucepan. Place over low heat and cook, stirring occasionally till smooth and thick, about 5 minutes. Pour over chilled cake and spread evenly. Serve chilled or room temp. If you choose to omit the topping you can substitute caramel topping. (Like the kind you purchase to put on ice cream). Contributed to the FareShare Gazette by Deb; 25 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 436 Calories; 34g Fat (68.0% calories from fat); 7g Protein; 29g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pulled Pork Barbecue with Hot Pepper Vinegar Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the rub: 2 tablespoons paprika 1 tablespoon packed brown sugar 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon sugar 1 1/2 teaspoons coarsely ground black pepper 2 teaspoons salt 1 teaspoon ground red pepper 1 boneless pork shoulder roast -- (Boston butt) [4 to 5 pounds] For the sauce: 3/4 cup apple cider vinegar 3/4 cup white vinegar 2 tablespoons sugar 1/2 teaspoon red pepper flakes 1 teaspoon hot pepper sauce Salt and pepper Hamburger Buns Coleslaw -- (optional) To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface. Place pork in centre of cooking grate. Grill 2 1/2 to 3 1/2 hours for well-done (170°F/77°C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes. Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm. Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired. Makes 12 to 16 servings. Tender shreds of spiced pork are all the more delectable when drenched in this hot pepper vinegar sauce. 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; 20 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (7.6% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1/2 cup butter or margarine 1 1/2 cups Bisquick (r) 2 tablespoons sugar One 9x9 or 9x13-inch pan FILLING 8 ounces cream cheese 3/4 cup sugar 2 tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon vanilla 3 eggs 2 cups pumpkin TOPPING 1 1/2 cups sour cream 3 tablespoons sugar 1/2 teaspoon vanilla CRUST : Mix all crust ingredients in a bowl; crumble and pat into the bottom of the pan. Bake 10 minutes at 350 degrees F. FILLING : Combine all of the filling ingredients in a bowl. Pour into crust and bake for 55 minutes or until toothpick comes out clean at 350 degrees F. Put topping on while the filling is still hot TOPPING : Combine topping ingredients. Contributed to the FareShare Gazette by Cora; 21 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 16g Fat (64.8% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

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