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FareShare Gazette Recipes -- December 2003 - C's  (Page 2)

Page 1  |  Page 2

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Crabmeat, Carrot and Grape Salad
Cranberry Mayonnaise Cake

Cranberry Orange Oatmeal Cookies

Cream of Celery Soup by Art

Crescent Cranberry Wreaths

Crock Pot Triple Chocolate Mess

Crockpot Baking Mix Upside Down Chocolate Puddin' Cake

Crockpot Chicken & Sausage Gumbo

Crockpot Chicken and Sausage Cassoulet

Crockpot Chocolate Apple Cake

Crockpot Chocolate Apple Sauce Cake

Crockpot Chocolate Pudding Cake

Crockpot Granny Bread

Crockpot Streusel Cake

Crockpot Turtle Cake

Curried Rice with Raisins

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 
 
                      * Exported from MasterCook *

                     Crabmeat, Carrot and Grape Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooked crab meat
  2                     scallions -- finely chopped
  1                     peeled carrot -- grated
  1                cup  seedless green grapes -- halved
  1                cup  diced celery
  1         tablespoon  parsley
     1/2           cup  mayonnaise
     1/4           cup  yogurt
  1           teaspoon  lemon juice
  1           teaspoon  orange juice
                        Salt and pepper to taste

Combine crabmeat, celery, grapes, carrot, scallions and parsley.

In separate bowl, mix remaining ingredients. Fold dressing into salad.

Fill pita.

Contributed to the FareShare Gazette by Dancer^; 27 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 215 Calories; 24g Fat (93.3% calories from 
fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 191mg Sodium.  
Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Cranberry Mayonnaise Cake

Recipe By     : Over 300 Delicious Ways to use Your Bundt Pans; 1973
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  sifted flour -- (750 mL)
  1                cup  sugar -- (250 mL)
  2          teaspoons  baking soda -- (10 mL)
  1           teaspoon  salt -- (5 mL)
  1              pound  whole cranberry sauce -- (454 g)
                        [1 can]
  1                cup  mayonnaise -- (250 mL)
                        [not salad dressing]
                        Grated peel of 1 orange
     1/2           cup  orange juice -- (125 mL)
  1           teaspoon  orange flavoring -- (5 mL)
  1                cup  chopped walnuts -- (250 mL)
                        **Glaze**
  3        tablespoons  butter or margarine -- (45 mL)
  1                cup  sifted confectioners' sugar -- (250 mL)
  3        tablespoons  cranberries -- (45 mL)

Grease and flour a 12-cup (approx. 3 L) Bundt pan.
Preheat oven to 350F (180C).

Sift dry ingredients into a large bowl.

Reserve 3 tablespoons (45 mL) of the cranberries for Glaze and add the
rest, the mayonnaise, orange peel, orange juice and orange flavouring to
the flour mixture.  Beat for 2 minutes.  Add walnuts.

Transfer batter to prepared pan and bake for 50 minutes or until cake
tests done.

Cool in pan for 10 to 15 minutes then turn out onto a wire rack to finish
cooling.

**Glaze**

Combine all the glaze ingredients and glaze the cake.

 From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy
Dalquist; Northland Aluminum Products, Inc.; 1973.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 4 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 296 Calories; 18g Fat (54.2% calories from 
fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 391mg 
Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Cranberry Orange Oatmeal Cookies

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  all-purpose flour -- plus
  2        tablespoons  all-purpose flour
     3/4      teaspoon  baking soda
     3/4      teaspoon  salt
  10       tablespoons  unsalted butter -- at room temperature
     1/2           cup  sugar -- plus
  1         tablespoon  sugar
  5        tablespoons  lightly packed light brown sugar
  1           teaspoon  fresh lemon juice
     1/2      teaspoon  vanilla extract
  2        tablespoons  grated orange peel
  1         tablespoon  grated lemon peel
  2              large  eggs
  1 1/4           cups  rolled oats
     3/4           cup  chopped walnuts
  1                cup  whole cranberries

Preheat oven to 375F. Line baking sheet with parchment paper, or lightly
grease with vegetable oil.

Sift the flour, baking soda and salt together into a small bowl and set
aside.

Using an electric mixer on medium speed, cream the butter, both sugars,
lemon juice, vanilla, orange peel and lemon peel together in a medium-size
bowl until light and fluffy, about 1 1/2 minutes.

Add eggs and mix on medium-low speed to incorporate, about 20 seconds.
Add flour mixture and mix on medium-low speed for 10-15 seconds.
Add the oats and mix for several seconds on low speed to blend them in.

Fold in the nuts then the cranberries by hand.

Drop dough by heaping tablespoons about 2-inches apart onto the prepared pans.

Bake until edges are golden and centers are still light and puffy, about 11
minutes. Allow them to cool on the sheets.

Makes 36 cookies.

Contributed to the FareShare Gazette by Dancer^; 18 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 82 Calories; 5g Fat (54.7% calories from 
fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 74mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Cream of Celery Soup by Art

Recipe By     : Art Guyer
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  water
  5               cups  celery and leaves -- chopped fine
  1                cup  chicken stock
  1                cup  beef stock
  2            packets  SPLENDA®
  2        tablespoons  butter
     1/2                sweet onion -- chopped
  3        tablespoons  flour
  2               cups  milk, 2 percent
     1/4      teaspoon  garlic pepper -- (with salt)

Bring water to a boil in a saucepan. When it starts to boil, turn heat back
and add celery. As the heat comes back up, add the broth and return the
mixture to a simmer. When simmering, add SPLENDA® and continue to cook
until celery is tender.

In a medium to large stock pot, melt butter and saute onions until they
begin to sweat and turn translucent. Blend in flour and stir until a roue
forms. Stir in milk; cook, stirring until the mixture begins to thicken
nicely.

Add celery mixture and season to taste. Continue to cook and stir for
several minutes until well blended.

Process in an electric blended until smooth. Reheat to serve.

Contributed to the FareShare Gazette by Art; 17 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 44 Calories; 3g Fat (64.5% calories from 
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 565mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.


 
                       * Exported from MasterCook *

                        Crescent Cranberry Wreaths

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  finely chopped sweetened dried cranberries
  2        tablespoons  cherry or strawberry preserves
  1        (8-oz.) can  Pillsbury® Refrigerated Crescent Dinner
                        Rolls
  1              ounce  white chocolate baking bar, chopped
     1/2      teaspoon  oil

1. Heat oven to 375°F. Lightly spray cookie sheet with nonstick cooking spray.
In small bowl, combine cranberries and preserves; mix well.

2. Unroll dough into 2 rectangles. Press each to form 8x6-inch rectangle,
pressing perforations to seal. Spread cranberry mixture over 1 rectangle
to edges. Place second rectangle on top; press lightly. With sharp knife
or pizza cutter, cut lengthwise into six 8-inch-long strips. Twist each strip
3 times and shape into ring on sprayed cookie sheet; pinch ends to seal.

3. Bake at 375°F. for 9 to 12 minutes or until golden brown. Cool on cookie
sheet for 2 minutes. Meanwhile, in small microwave-safe bowl, combine
baking bar and oil. Microwave on HIGH for 30 seconds; stir until melted
and smooth. If necessary, microwave an additional 10 to 20 seconds.
Drizzle over warm wreaths.

Serve warm.

These cranberry and white chocolate pastries offer an elegant
touch to any celebration

Contributed to the FareShare Gazette by Polly 11 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 3 Calories; trace Fat (100.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  
Exchanges: 0 Fat.


 
                      * Exported from MasterCook *

                     Crock Pot Triple Chocolate Mess

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  chocolate cake mix
  1               pint  sour cream
  1            package  instant chocolate pudding -- (small package)
  1            package  chocolate chips -- (small bag)
     3/4           cup  oil
  4                     eggs
  1                cup  water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into
crockpot.

Cook on low for 4-5 hours.

Serve in a bowl with ice cream.

I got this from: thatsmyhome.com

Contributed to the FareShare Gazette by Helen; 6 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 331 Calories; 25g Fat (64.6% calories from 
fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 216mg Sodium.  
Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

          Crockpot Baking Mix Upside Down Chocolate Puddin' Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Bisquick® baking mix
  1                cup  sugar
     1/3           cup  unsweetened cocoa powder plus
  3        tablespoons  unsweetened cocoa powder
     1/2           cup  milk
  1           teaspoon  vanilla
  1 2/3           cups  hot water

Mix the Bisquick, 1/2 cup of the sugar, 3 tablespoons of the cocoa, milk
and vanilla.  Spoon batter evenly into a greased crockpot.  Mix remaining
ingredients. Pour over batter in crockpot.  Cook on high 2 to 2 1/2 hours,
or until batter is set. Be careful not to overcook.

Serve hot with ice cream.

Recipe By: Sandy

http://www.crockerykitchen.com/recipes/ds/cakes/ds-cake001.shtml

Contributed to the FareShare Gazette by Chupa 10 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 86 Calories; 1g Fat (14.0% calories from 
fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 92mg Sodium.  
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                     Crockpot Chicken & Sausage Gumbo

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  all-purpose flour
     1/3           cup  cooking oil
  3               cups  water
  12            ounces  fully cooked smoked sausage links -- sliced and
  2               cups  chopped cooked chicken
  2               cups  sliced okra -- 1/2-inch thick
                        or one 10-oz package frozen whole
  1                cup  chopped onion
     1/2           cup  chopped green pepper
     1/2           cup  chopped celery
  4                     garlic cloves -- minced
  1           teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  ground red pepper
                        Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till
smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce
heat to medium.

Cook and stir constantly about 15 minutes more or till a dark, reddish
brown roux forms. Cool.

In a 3-1/2 to 6-quart crockpot place water. Stir in roux. Add sausage, 
chicken, okra, onion, green pepper, celery, garlic, salt, pepper and red pepper.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for
4-1/2 to 5 hours. Skim off fat.

Serve over rice.

Contributed to the FareShare Gazette by Dancer^; 28 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 164 Calories; 12g Fat (66.3% calories from 
fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 372mg Sodium.  
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Fat.


 
                      * Exported from MasterCook *

                  Crockpot Chicken and Sausage Cassoulet

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  navy beans
  1                cup  tomato juice
  2             medium  carrots -- in 1/2-inch pieces
  1              stalk  celery -- in 1/2-inch pieces
     1/2           cup  onion -- chopped
  1                     garlic clove -- minced
  1                     bay leaf
  1           teaspoon  chicken bouillon -- granules, low salt
     1/2      teaspoon  dried basil
     1/2      teaspoon  dried oregano
  1                     boneless skinless chicken breasts -- frozen
  4             ounces  smoked turkey sausage link

In crockpot, combine undrained beans, tomato juice, carrots, celery, onion,
garlic, bay leaf, bouillon granules, basil and oregano.

Place frozen chicken on top of bean mixture.

Cut sausage in 1-inch pieces and placed on top of chicken.

Cover and cook on low heat setting 10-12 hours or high heat setting for 5
to 6 hours.

Remove bay leaf.  Serve in rimmed soup bowls.

Contributed to the FareShare Gazette by Dancer^; 17 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 458 Calories; 2g Fat (4.4% calories from 
fat); 39g Protein; 73g Carbohydrate; 28g Dietary Fiber; 34mg Cholesterol; 303mg 
Sodium.  Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.


 
                      * Exported from MasterCook *

                      Crockpot Chocolate Apple Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter
     1/2           cup  sugar
     1/2           cup  brown sugar
  1                cup  Unsweetened applesauce
  1           teaspoon  cinnamon
  1           teaspoon  pure vanilla extract
  3                     eggs
  4             ounces  unsweetened chocolate -- melted
  1 1/2           cups  flour
  2          teaspoons  baking soda
  1           teaspoon  baking powder
  1              pinch  salt
     1/3           cup  buttermilk
     3/4           cup  semisweet chocolate chips
     1/2           cup  chopped pecans
                        Confectioner's sugar

In a large bowl, beat together butter and sugars with a mixer on HIGH speed
1-2 minutes or until fluffy. Beat in applesauce, cinnamon, vanilla and eggs
until well mixed. Beat in melted chocolate until blended. Add flour, baking
soda, baking powder and salt.

With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you
beat. Beat just until evenly mixed.

By hand stir in chocolate chips and pecans.

Scrape the batter into a WELL BUTTERED 3 1/2-quart crockpot and smooth top.
Cover and cook on the HIGH setting 2 1/4 to 2 1/2 hours or until a cake
tester (toothpick) inserted in the center comes out clean. (Do not cook on
the low heat setting for a longer time.) Remove lid and let cake stand in
crockpot until just barely warm.

To Unmold: Run a sharp knife around the inside edges of the crockpot and
with a large spatula, carefully lift out the cake in one piece.

Sprinkle with confectioner's sugar over top and cut into wedges to serve.

Contributed to the FareShare Gazette by Pat; 6 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 243 Calories; 14g Fat (48.8% calories from 
fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 260mg Sodium. 
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other 
Carbohydrates.



 
                      * Exported from MasterCook *

                   Crockpot Chocolate Apple Sauce Cake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter
  1                cup  sugar
  1                cup  unsweetened applesauce
  1           teaspoon  cinnamon
  1           teaspoon  vanilla
  3                     eggs
  4            squares  unsweetened chocolate -- (1 oz) melted
  1 1/2           cups  flour
  2          teaspoons  baking soda
  1           teaspoon  baking powder
  1              pinch  salt
     1/3           cup  buttermilk
     3/4           cup  semisweet chocolate chips
     1/2           cup  chopped walnuts
                        powdered sugar

1. In a large bowl, beat together the butter and sugar with a mixer on high
speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon,
vanilla and eggs until well mixed. Beat in the melted chocolate until
blended. Add the flour, baking soda and powder, and salt. With the mixer on
low speed, beat in the dry ingredients, adding the buttermilk as you beat.
Beat just until evenly mixed. By hand, stir in chocolate chips and nuts.
Scrape the batter into a WELL BUTTERED 3-1/2 quart slow cooker (crock pot)
and smooth the top.

2. Cover and cook on the high setting 2-1/4 to 2-1/2 hours, or until a cake
tester inserted in the center comes out clean. (Do not cook on the low heat
setting for a longer time).

3. Remove the lid and let the cake stand in the slow cooker until just
barely warm. To unmold, run a sharp knife around the inside edges of the
crock and with a/a large spatula, carefully lift out the cake in one piece.

Sprinkle with powdered sugar over the top and cut into wedges to serve.

http://food-2.hairmillion.com/food-recipes.1767.html

Contributed to the FareShare Gazette by Chupa 11 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 333 Calories; 18g Fat (46.5% calories from 
fat); 6g Protein; 42g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 344mg Sodium.  
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 
Other Carbohydrates.


 
                      * Exported from MasterCook *

                     Crockpot Chocolate Pudding Cake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flour
     1/2           cup  sugar
  2        tablespoons  unsweetened cocoa powder
  1 1/2       teaspoon  baking powder
     1/2           cup  milk
  2        tablespoons  cooking oil
  1           teaspoon  vanilla
     3/4           cup  peanut-butter flavored chips
     3/4           cup  sugar
     1/4           cup  unsweetened cocoa powder
  2               cups  boiling water
     1/2           cup  chunky peanut butter
  2        tablespoons  unsalted dry-roasted peanuts -- chopped

In a mixing bowl, stir together the 1/2 cup sugar, the 2 tablespoon cocoa
powder, and baking powder. Add the milk, oil and vanilla, stir until batter
is smooth. Stir in the peanut butter pieces. Spread batter in the bottom of
a greased crockpot.

In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa powder.
Stir together boiling water and peanut butter, stir into the cocoa mixture.
Pour evenly over batter in crockpot.

Cover and cook on High for 2 to 2-1/2 hours or until a toothpick inserted
1" from center comes out clean. Let stand, uncovered, for 30-40 minutes to
cool slightly.

To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If
desired, serve with ice cream.

Submitted by Dianna

http://members.amaonline.com/nrogers/Kitchen/crockpot_recipes/
crockpot_chocolate_pudding_cake.htm

Contributed to the FareShare Gazette by Chupa 11 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 216 Calories; 8g Fat (33.5% calories from 
fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 120mg Sodium.  
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                          Crockpot Granny Bread

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  dry yeast
  3               cups  warm water
     2/3           cup  oil
  1           teaspoon  salt
     3/4           cup  sugar
  1                cup  All-Bran
  7               cups  flour -- (7 to 8)

Dissolve yeast in warm water. (Set aside).

Mix all ingredients together. Butter a large bowl or crockpot; turn oven
light on to warm. Knead dough thoroughly. Put in warm place. Let rise 1
hour or until doubled in size. Punch and knead gently and shape into 3
loaves.  Place in bread pans and let rise again until doubled.

Bake at 350 degrees for 25 minutes. Butter tops and bake 15 minutes more.

Makes 3 loaves.

members.amaonline.com/nrogers/Kitchen/crockpot_recipes/
crockpot_granny_bread_recipe.htm

Contributed to the FareShare Gazette by Chupa 12 December 2003
www.fareshare.net

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

Per Serving (excluding unknown items): 1697 Calories; 52g Fat (27.5% calories from 
fat); 32g Protein; 274g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 726mg Sodium.  
Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Fat; 3 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

                          Crockpot Streusel Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  pound cake mix -- (1 package)
     1/4           cup  brown sugar
  1         tablespoon  flour
     1/4           cup  finely chopped nuts
  1           teaspoon  cinnamon

Mix cake mix according to directions on package. Liberally grease and flour
a 2-pound coffee tin. Pour cake mix into coffee tin. Mix brown sugar,
flour, nuts and cinnamon together. Sprinkle over top of cake mix.

Place coffee tin in your slow cooker. Cover with several layers of paper towels.

Cover slow cooker and cook on high for 3 to 4 hours.

Contributed to the FareShare Gazette by Pat; 6 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 11 Calories; trace Fat (0.7% calories from 
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Crockpot Turtle Cake

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  21 1/2        ounces  brownie mix -- (1 package)
     1/2           cup  water
     1/4           cup  vegetable oil
  1                     egg
  1                cup  semisweet chocolate chips
  1                cup  chopped pecans
  13                    unwrapped caramels

Place a vegetable steamer or other low rack on the bottom of a 5-quart
electric slow cooker. Pour in 4 cups hot tap water and turn to high heat.

In a large bowl, combine the brownie mix, 1/2 cup water, oil and egg; beat
with a wooden spoon to mix well. Stir in the chocolate chips and nuts.

Butter a 2 1/2-quart soufflé dish that fits in the 5-quart slow cooker and
dust with sugar. Pour brownie mixture into the dish. Push the caramels
partially into the batter but do not push all the way into the brownie
mixture. Wrap the dish in a double thickness of foil. Tie with kitchen
string, making a handle to make the dish easier to remove. Place on the
rack in the slow cooker.

Cover and cook on the high heat setting 4 1/2 hours. Remove the dish from
the slow cooker, remove string and foil and let cool 30 minutes. Serve warm
with whipped cream.

Source : Slowcooker@yahoogroups.com

Contributed to the FareShare Gazette by Pat; 6 December 2003.
http://www.fareshare.net

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

Per Serving (excluding unknown items): 599 Calories; 35g Fat (49.6% calories from 
fat); 6g Protein; 74g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 241mg Sodium.  
Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Fat; 5 Other Carbohydrates.


 
                      * Exported from MasterCook *

                        Curried Rice with Raisins

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-12 Dec 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  white rice
  1                cup  raisins
  2        tablespoons  butter
  1         tablespoon  curry powder
  1         tablespoon  honey
  1           teaspoon  prepared mustard

Cook rice with raisins, according to rice package directions.

Meanwhile, in small non-stick skillet, melt butter.  Add curry, blend well.
Add honey and mustard and mix well; remove from heat. 

Add butter mixture to rice/raisin mixture and mix thoroughly; serve.

Contributed to the FareShare Gazette by Dancer^; 27 December 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 351 Calories; 6g Fat (16.2% calories from 
fat); 5g Protein; 71g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 82mg Sodium.  
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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