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FareShare Gazette Recipes -- December 2002 - K's

 

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Kahlua Crystallized Nuts
Khoubz Markouk or Lavash Mountain Bread

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                      * Exported from MasterCook *

                         Kahlua Crystallized Nuts

Recipe By     :Kahlua recipe booklet
Serving Size  : 5     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                cup  whole shelled nuts -- blanched almonds,
                        pecans -- macadamias* etc.
     3/4           cup  granulated sugar
     1/2           cup  Kahlua
  1         tablespoon  light corn syrup
  1         tablespoon  butter

Place nuts in shallow pan and toast in 300 degrees F. oven for 20
minutes, stirring once.  Turn into lightly buttered hot metal bowl or 
large saucepan.

In 1-quart saucepan, combine remaining ingredients and bring to a
boil, stirring until sugar dissolves. Insert candy thermometer; bring to 
hard crack stage (300 degrees F.).

Pour over toasted nuts; stir with buttered metal spoon to coat evenly.
Spread, in single layer, on buttered jelly roll pan.

Cool; separate in small chunks.

Store in air-tight container.

Makes about 5 cups.

*For macadamias, rub off excess salt. Toast 10 minutes only.
Add nuts toward end of syrup cooking time. Heat but do not cook
further.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine & Spirits Inc. Los Angeles, CA.

Yield : 5 servings

Contributed to the FareShare Gazette by Taylor; 3 December 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 242 Calories; 2g Fat (10.4% calories 
from fat); trace Protein; 46g Carbohydrate; 0g Dietary Fiber; 6mg 
Cholesterol; 31mg Sodium.  Exchanges: 1/2 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                 Khoubz Markouk or Lavash Mountain Bread

Recipe By     :"Serving the Guest: A Sufi Cookbook"  by Kathleen
Serving Size  : 16    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  warm water
  2          teaspoons  yeast
  1           teaspoon  sugar
  3        tablespoons  olive oil
  3               cups  all purpose flour -- plus
                        a little more
  2           teaspoon  salt
     1/4           cup  sesame seeds
     1/4           cup  poppy seeds

In a small bowl, dissolve the sugar in warm water, sprinkle in the
yeast and set it aside until it bubbles. Combine the flour and salt
in a large mixing bowl, make a well in the center, and pour in the
yeast mixture and olive oil. Stir vigorously in one direction, until
the ingredients are well-blended and the dough pulls away from the
sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead for
at least 10 minutes, adding more flour a tablespoon at a time, until
the dough is smooth. Clean out the bowl, oil it lightly, then put the
ball of dough into the bowl and cover it with plastic wrap or a damp
dish towel. Set in a warm spot to rise until the dough is twice its
original size, from 1 to 2 hours.

Preheat the oven to 450F and position two racks in the center. Since
lavash is thin, the racks can be close together.

Knead the dough briefly and divide it into 12-16 pieces. Sprinkle the
work surface and a rolling pin with flour, then roll each piece into a
thin 8x3" square. Peel the dough off the surface and transfer it to a
lightly floured baking sheet. Prick holes in the dough with a fork,
brush or spray it lightly with water, then sprinkle with sesame or
poppy seeds, or a combination of the two. Three pieces of dough should
fit comfortably on a large baking sheet. Once the first sheet is full,
put it in the oven to bake for 3-5 minutes, until it is golden brown;
continue to roll and bake until all are finished.

Let the breads cool completely before serving with soup, cheese or spreads.

Total rising and baking time 2 1/2 hours. Cooling 1+ hour

Cuisine : "Turkish"

Source : "http://www.superluminal.co m/cookbook."

Copyright : "Copyright  1999, 2000 Kathleen Seidel All Rights Reserved"

NOTES : Popular throughout the Eastern Mediterranean, Iran and the
Caucasus, this bread is traditionally made in a tannur, a pottery oven
set in the ground.

Contributed to the FareShare Gazette by Fatima; 24 December 2002
www.fareshare.net

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

Per Serving (excluding unknown items): 49 Calories; 5g Fat (80.8% calories 
from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
268mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other 
Carbohydrates.
 

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