Recipes Included On This Page Raspberry Chocolate Coffee Cake Reuben Quiche in Pastry Crust Rhubarb Squares Roast Beef Sandwiches Rosemary Focaccia Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Chocolate Coffee Cake Recipe By :France Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusel 1/3 cup all purpose flour 1/4 cup sugar 1/4 cup butter 1/3 cup slivered almonds Cake 2 cups all-purpose flour 3/4 cup sugar 1/4 cup butter 1 cup milk 1 teaspoon vanilla 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 6 ounces chocolate chips 1 cup unsweetened raspberries -- fresh or frozen -- drained Heat oven to 350F. Grease square 9 x 9 x 2-inch pan. Prepare streusel; mix flour, sugar in small bowl, cut in butter until crumbly, stir in almonds, set aside. Beat remaining ingredients except chocolate chips and raspberries on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread half the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and streusel. Repeat with remaining batter, chocolate chips, raspberries and streusel. Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. NOTES : Raspberry Marzipan Coffee Cake: Substitute 1/2 package (about 8 ounce size) almond paste, finely chopped for the chocolate morsels. Contributed to the FareShare Gazette by Jennie; 5 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 15g Fat (41.5% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Reuben Quiche in Pastry Crust Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie crust 8 ounces corned beef -- shredded 3/4 cup sauerkraut -- drained and squeezed 2 cups Swiss cheese -- grated 2 eggs -- beaten 1 cup light cream 1 teaspoon onion -- grated 1/2 teaspoon dry mustard Preheat oven to 375F. Prick crust and bake for 7 minutes. Fill pie shell with corned beef, sauerkraut and cheese. Mix remaining ingredients and pour into pie shell. Bake 40 minutes. Allow to stand for 5 minutes before cutting. Contributed to the FareShare Gazette by Jennie; 16 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 28g Fat (65.1% calories from fat); 16g Protein; 18g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 522mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Rhubarb Squares Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- (250 mL) 1/3 cup powdered sugar -- (75 mL) 1/3 cup butter -- (75 mL) **Filling** 1 cup sugar -- (250 mL) 1/4 cup flour -- (60 mL) 2 lightly beaten eggs 1 teaspoon vanilla -- (5 mL) 4 cups thinly sliced fresh rhubarb -- (1 L) or frozen rhubarb Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350F for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. Yields 16 servings. Originally from Kevin <folklore@home.com; posted to rec.food.recipes; 18 Oct 1999 03:19:50 -0600 Hallie's note: the original recipe called for 3 cups of finely chopped rhubarb which I found to be a bit skimpy so I now use 4 generous cups sliced about 1/4-inch (5 mm) thick. I also made some of the mixture up and put it into 3-inch sweetened tart shells that I pre-baked for about 10 minutes at 350F. Really heap the rhubarb filling into the tart shells as it will shrink a lot when the rhubarb cooks. The next time I make this I think I will try substituting Splenda for at least half the sugar. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 23 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 4g Fat (27.3% calories from fat); 1g Protein; 23g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Roast Beef Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 kilograms beef -- (3 pounds) 1 can onion soup 2 cans beef bullion 2 teaspoons beef bullion -- (powder) It's best to make this the day before as you need to let it cool and then shred the beef. store with sauce and just warm up in a sauce pan as needed. Get some Chuck Roast cut about 1 1/2 inches thick. 1 1/2 kilograms is around 3 pounds. Put everything in a slow cooker and cook on low for 6 to 8 hours until tender. Remove meat and shred with 2 forks. Serve on Fresh bolios (hard rolls); skim the fat off the juices and serve the juice as a dip or, (my favorite), put some BBQ Sauce on the bottom of the bun, some beef over that and then pour a bit of the juice over the top part of the sandwich to make a delicious (although a bit sloppy) Sandwich. It's also good with some pizza cheese on top. Contributed to the FareShare Gazette by Gonzo; 26 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 637 Calories; 48g Fat (69.6% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 316mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat. * Exported from MasterCook * Rosemary Focaccia Recipe By :Cook's Illustrated Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potato -- (9 oz) peeled and quartered [I used instant potatoes with no particular difference noticed] 1 1/2 teaspoons rapid rise yeast 3 1/2 cups unbleached flour 1 cup warm water -- 105F to 115F 2 tablespoons extra virgin olive oil 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons fresh rosemary leaves 3/4 teaspoon sea salt -- or kosher salt Boil 1 quart water in saucepan, add potato and simmer until tender. Drain, cool and put through fine disk on ricer or grate through large holes on box grater. Reserve 1 1/3 cups lightly packed potato. In large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using mixer, fit with paddle attachment and mix on low speed (#2 on Kitchen Aid) until dough comes together. Switch to dough hook attachment and increase speed to medium (#4 on KA); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds. Transfer dough to lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap. Let rise in warm, draft free area until dough is puffy and doubled in volume, about an hour. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 jelly roll pan, or halve and flatten each piece of dough into 8" round on large, generously oiled baking sheet. Cover dough with lightly greased or oil sprayed plastic wrap; let rise in warm, draft free area until dough is puffy and doubled in volume, 45 minutes to an hour. Adjust oven rack to lower middle position and heat oven to 425F. With two wet fingers, dimple risen dough at regular intervals. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil. Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares or wedges; serve warm. Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough ingredients and substitute 24 whole sage leaves for rosemary. Parmesan Focaccia: Substitute 2/3 cup grated Parmesan cheese for rosemary and sea salt. Focaccia with Black Olives and Thyme: Substitute 1 teaspoon fresh thyme leaves and 24 pitted large black olives for rosemary NOTES : If using an equal amount of regular active dry yeast instead of rapid rise yeast, let the sponge develop for thirty minutes instead of twenty minutes, and increase the first and second rises to one and one half hours each. Contributed to the FareShare Gazette by Jennie; 27 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 9g Fat (24.0% calories from fat); 8g Protein; 57g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 682mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Fat.

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