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FareShare Gazette Recipes -- September 2002 - F's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Flour Frosting
Food Colorings

Fried Egg Sandwich Ala Art

Fruit Crumb Bars
(Contest Winner)

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                                            * Exported from MasterCook *

                              Flour Frosting

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  flour
  1                cup  milk
     1/2           cup  shortening
     1/2           cup  butter
  1                cup  sugar

In a small saucepan, mix flour and milk slowly, to avoid lumping.
Stirring constantly bring to a boil, boil until thick (just 30-60
seconds).
Remove from heat and cool very well (I usually cool it in
the refrigerator.)
In mixer, combine shortening, butter and sugar until well mixed.
Add flour mixture and 1 teaspoon vanilla.
Beat very well. This takes some time.
It should be fluffy and not sugary.
If it is not beaten enough it will be grainy and sloppy instead of
fluffy.

Contributed to the FareShare Gazette by Connie; 30 September 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                              Food Colorings

Recipe By     :S.N.A.C.K.S. by Jan Brink & Melinda Ramm; 1984
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Blue**
     1/2           cup  water
     1/2           cup  blueberries
                        **Brown**
                        Carob powder or syrup
                        **Green**
                        Spinach leaves -- or alfalfa tea
     1/2           cup  water
                        **Orange**
  1                     carrot
     1/4           cup  water
                        **Pink**
                        Cranberry juice
                        **Red**
  2                     fresh beets -- washed
     3/4           cup  water
                        **Yellow**
  1           teaspoon  saffron
  1                cup  water
                        **Peach**
  1                     Red coloring
  1                     Yellow coloring

"...the following recipes are quite simple and they will keep in the
refrigerator for days. You will need only a drop or two at a time.
Colorings can be frozen for even longer storage."

BLUE

Boil water and berries together for about 5 minutes. Strain and
discard everything but the liquid. Store in a clean jar. 
Makes 1 1/2 cups.

BROWN

Carob powder or syrup can be used to color and flavor frosting.

GREEN

Boil spinach or tea and water for about 5 minutes. Strain and discard
everything but liquid. Refrigerate in a clean jar. 
Makes 1 cup.

ORANGE

Place carrot in a blender or food processor and process until it is
ground into small pieces. Add water and continue to blend until
mixture is smooth. Strain and store liquid in a clean jar. 
Makes 1/4 cup.

PINK

In place of the liquid called for in a frosting recipe, use cranberry
juice. It adds a delicious flavor as it tints.

RED

Place ingredients into a saucepan. Bring mixture to a boil and
continue boiling for 5 minutes. Strain and discard everything but
the liquid. Store in a clean jar. Use sparingly, as icing will
pick up a little of the beet flavor. 
Makes 1 cup.

YELLOW

Add saffron to boiling water and continue boiling 5 minutes. Allow
mixture to cool; strain and pour liquid into a clean jar to store.
Makes 1 cup.

PEACH

Mix 1 part Red Coloring to 1 part Yellow Coloring.

 From S.N.A.C.K.S. by Jan Brink & Melinda Ramm; 1984; New American
Library.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 4 September 2002.
www.fareshare.net

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                      * Exported from MasterCook *

                        Fried Egg Sandwich Ala Art

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
  2             slices  wheat bread
  2              large  eggs
     1/4      teaspoon  Seasoned Salt
     1/2      teaspoon  hot sauce

Melt butter in a medium sized, non-stick pan.

Swish bread slices quickly on both sides in the heated butter.
Brown both sides of the bread lightly.
Crack an egg on each slice of bread.
Season liberally with seasoned salt.
[I used "Mild to Wild Pepper and Herb"  Chipotle Grill Seasoning
from http://wildpepper.com.]

In about a minute, flip the bread and eggs over carefully.
Allow the egg to cook another minute or two, depending on how you
like them.
If you want the egg yolk broken, press down on the bread with a
spatula.

Flip one of the slices over and remove from the pan to a plate.
Remove the other slice without flipping and place on top of the
first.
Sprinkle with hot sauce and eat with a fork.

It made a great tasting, quick lunch for me today.

Description : "A variation of a standard sandwich."

NOTES : Created by Art Guyer, September 14, 2002
Formatted in MasterCook
Contributed to the FareShare Gazette by Art; 16 September 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 364 Calories; 22g Fat (55.4% 
calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 
405mg Cholesterol; 897mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 
1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                             Fruit Crumb Bars

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour
  1           teaspoon  baking soda
     3/4      teaspoon  salt
  1 1/4      teaspoons  ground cinnamon
  4               cups  quick-cooking oats
  1 1/2           cups  packed light-brown sugar
  1 1/2           cups  unsalted butter -- (3 sticks)
                        cut into 1/2-inch pieces
                        Apple or Cranberry Filling -- see below
                        **Apple Filling**
  4        tablespoons  unsalted butter
  6        tablespoons  packed light-brown sugar
  10                    Granny Smith apples -- cored
                        peeled, cut into 1/2-inch pieces
  1         tablespoon  ground cinnamon
                        Juice of half a lemon

1.  Heat oven to 375F. In a large bowl, whisk together flour, baking
soda, salt, and cinnamon. Stir in oats and brown sugar. Using your
fingers, work butter into mixture until combined; mixture should be
crumbly but hold together.

2.  Line an 11-by-17-inch baking pan with parchment paper. Press 5
cups oat mixture into bottom of pan. Spread desired filling over oat
mixture. Sprinkle remaining oat mixture over filling. Bake until
golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut
into about 60 1 1/4-by-2 1/2-inch pieces. Serve.

**Cranberry Filling**

Makes 3 3/4 cups

If fresh cranberries are not available, frozen will work just as well.

6 cups cranberries
1 cup sugar
1 cup golden raisins

1.  Place cranberries, sugar, and 1/4 cup water in a medium saucepan
over medium heat. Bring to a simmer, and cook until cranberries burst
and the liquid they have released has become slightly thickened, 12 to
15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool
completely before using for cookies.

**Apple Filling**

Makes 5 cups

4 tablespoons unsalted butter
6 tablespoons packed light-brown sugar
10 Granny Smith apples - cored, peeled, cut into 1/2-inch pieces
1 tablespoon ground cinnamon
Juice of half a lemon

1.  Heat 2 tablespoons butter and 3 tablespoons brown sugar in a
large skillet over high heat. When butter is melted and bubbling, add
half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook,
stirring occasionally, until apples are soft and slightly golden,
about 12 to 15 minutes. Transfer to a large bowl.

2. Heat remaining 2 tablespoons butter and 3 tablespoons sugar in
skillet. Add remaining apples and cinnamon. Cook according to step 1.
Transfer cooked apples to same large bowl. Stir in lemon juice. Cool
completely before using for cookies.

Source : "http://www.marthastewart.com"

Yield : "5 dozen"

NOTES : It takes much less time to make the cranberry version of
these, as there is no peeling or slicing involved.

Contributed to the FareShare Gazette by Dee; 30 September 2002.
www.fareshare.net

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