Recipes Included On This Page Easy Cinnamon Fudge - Almost NO COOK Éclair Cake - NO COOK Eggplant Rollatini with Tomato-Mint Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Cinnamon Fudge - Almost NO COOK Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups confectioners' sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/2 cup butter 1/4 cup milk 1 1/2 teaspoons vanilla extract 1 cup chopped walnuts 1. Line an 8x8-inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil. 2. In a medium bowl combine confectioners' sugar, cocoa and cinnamon. 3. Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts. 4. Pour into prepared pan. Refrigerate for 1 hour or until firm. 5. Lift foil out of pan. Cut fudge into 2-inch squares then cut in half diagonally to make triangles. Submitted By: Hannah @ allrecipes.com Yields "1 pound" Start to Finish Time: "1:20" T(Cooking) : "0:10" NOTES : In this simple fudge recipe, melting the butter is the only cooking you'll do! Confectioners's sugar, cocoa, cinnamon, butter, milk and nuts are combined and refrigerated. Garnish each piece with a whole walnut, or nut of your choice, if desired. Contributed to the FareShare Gazette by Chupababi; 26 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 5g Fat (81.7% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Éclair Cake - NO COOK Recipe By :Rebecca Bowman Serving Size : 14 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces vanilla instant pudding mix -- (two 3.5-oz. pkgs.) 8 ounces frozen whipped topping -- thawed 3 cups milk 16 ounces graham cracker squares -- (1 package) 16 ounces prepared chocolate frosting -- (1 package) 1. In a medium bowl, thoroughly blend the pudding mix and milk. 2. Fold in cool whip. 3. Arrange a single layer of graham cracker squares in the bottom of a 13x9-inch baking pan. 4. Evenly spread half of the pudding mixture over the crackers. 5. Top with another layer of crackers and the remaining pudding mixture. 6. Top with a final layer of graham crackers. 7. Spread the frosting over the entire cake up to the edges of the pan. 8. Cover, and chill at least 4 hours before serving. Source : "Recipezaar" Start to Finish Time: "15:00" NOTES : This is a no bake dessert. It tastes just like Chocolate Éclairs. It is a staple at family gatherings in my family. It must be made a few hours in advance. Contributed to the FareShare Gazette by Chupababi; 26 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 2g Fat (48.6% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 7mg Cholesterol; 26mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Eggplant Rollatini with Tomato-Mint Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 European eggplants 1/3 cup extra virgin olive oil -- (approx.) 1/4 cup golden raisins 2 tablespoons balsamic vinegar 1 1/2 pounds fresh tender spinach leaves 1/2 teaspoon salt 1/4 cup pitted imported dry-cured black olives, roughly chopped 1/2 cup smoked mozzarella -- shredded 6 ripe plum tomatoes 1 large garlic clove -- minced 1/4 cup fresh mint leaves -- chopped 1/2 teaspoon salt 3 tablespoons extra virgin olive oil -- (3 to 4 tbsps.) This can be done the day before with the exception of the final step of filling and rolling the eggplant slices. Preheat your grill or broiler. Trim both ends of the eggplant. Slice lengthwise into 1/4 inch slices. You should have about sixteen slices total. Rub both sides with oil and lightly sprinkle with salt and pepper. Lay on grill, cooking for approximately 6 minutes. Turn over to finish the other side, an additional 3 to 4 minutes. The eggplant should be soft and pliable but not falling apart. If you are using your broiler, place eggplant on foil lined cookie sheet and set under broiler, watching carefully to prevent burning. Turn when the tops soften and begin to brown. Cook other side in the same method. Cool eggplant strips. Meanwhile, rehydrate raisins by soaking in Balsamic vinegar and 2 tbsps. hot water. Rinse spinach, leaving water on the leaves and place in a deep pot with 1/2 teaspoon of salt, covered over medium heat. Cook until spinach wilts, approximately 10 minutes, then drain. Heat heavy bottomed saute pan over medium heat for 20 to 30 seconds before adding remaining 1/3 cup oil. When oil begins to ripple, add the wilted spinach and quickly shake the pan for about 2 minutes tossing the spinach to mix. Add raisins and their liquid to saute pan and stir well to mix with the spinach. Remove from heat, adding olives and mozzarella after mixture cools. Salt and pepper to taste. Set aside. This mixture may exude water so it is best to place in a colander overnight in the refrigerator with a bowl underneath to catch any liquid. An hour before packing, fill the eggplant by placing a small amount of spinach mixture in the center of each strip and bringing both ends of the eggplant over the stuffing, place seam side down. Place in a container, drizzle with a little of your favorite fruity olive oil and secure with a tight fitting lid. To make sauce, chop tomatoes into 1/4 inch pieces. Add remaining ingredients and stir well to combine. This is best made overnight to allow flavors to blend. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 3 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 19g Fat (86.4% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 4 Fat.

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