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FareShare Gazette Recipes -- April 2004 - F's

 

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Recipes Included On This Page

Fast and Fancy Macaroons
Fat-reduced Custard Sauce

Fresh Fruit with Strawberry-Ginger Dressing

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                       * Exported from MasterCook *

                         Fast and Fancy Macaroons

Recipe By     :
Serving Size  : 30    Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        (14oz.) bag  Flaked Coconut
  1                can  Sweetened Condensed Milk
  2               tsp.  Vanilla
  15                    Maraschino Cherries, cut in half and
                        drained very well

Heat Oven to 350 degrees.  Put coconut in food processor with blade.  Pulse
very quickly about 3 times.  Do not make mush.

Combine all ingredients except cherry halves.  Mix well.  Roll into 1" balls
and place 2" apart on well-greased cookie sheets.  Decorate by pressing half
a cherry gently into top of cookie ball.  Bake 8-10 minutes or until edges
are a very pale brown.  Remove at once from cookie sheet onto cooling racks
using a moistened spatula.  Re-moisten when you have any trouble getting
them up off the cookie sheet.

This is a very fancy little cookie that's usually served in paper candy cups.

Yield: 2-1/2 Dozen Cookies

Footnote:  Alternatives

Chocolate-a-roons:  Fold in 4 squares of melted chocolate before baking.

Nut-a-roons:        Add 1 cup chopped Pecans or Almonds before baking.

Fun-a-roons:        Add 8-10 drops of red or green food coloring before
                     baking, for the holiday season.

BonApetite'          PattyG from Missouri

Contributed to the FareShare Gazette by PattyG, 25 April 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 34 Calories; 1g Fat (23.7% calories from 
fat); 1g Protein; 6g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 13mg 
Sodium.  Exchanges: 0 Fat; 1/2 Other Carbohydrates.


 
                       * Exported from MasterCook *

                        Fat-reduced Custard Sauce

Recipe By     : Cook's Magazine June 1990
Serving Size  : 8     Preparation Time :0:45
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  lowfat milk
  1                     vanilla bean -- split lengthwise
                        Orange zest -- 2 strips
  2 1/2                 by 1-inch
  2                     eggs
     1/3           cup  granulated sugar

Bring milk, vanilla bean and orange zest to simmer in a medium non-reactive
saucepan; simmer to blend flavors, about 5 minutes. Beat eggs and sugar in
a medium non-reactive bowl until pale yellow. Strain hot milk mixture;
discard vanilla bean and orange zest. Gradually beat hot milk into the egg
mixture; return this sauce mixture to saucepan. Cook over low heat,
stirring constantly until sauce coats the back of a spoon, about 10
minutes.

Strain sauce through a fine sieve into a non-reactive bowl. Put a sheet of
plastic wrap directly on the surface of the sauce to prevent a skin from
forming; cool sauce to room temperature. (Can be covered and refrigerated
overnight.)

For excellent use of this custard, see Southern Strawberry Nonsense recipe.

NOTES : Dessert sauce enlivened by orange zest.

Contributed to the FareShare Gazette by Margie; 13 April 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 49 Calories; 1g Fat (20.1% calories from 
fat); 1g Protein; 8g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 14mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.


 
                      * Exported from MasterCook *

               Fresh Fruit with Strawberry-Ginger Dressing

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              Tbsp.  crystallized ginger -- chopped
  1              Tbsp.  packed brown sugar
  1             medium  banana -- peeled
  1              Tbsp.  rum or more to taste
  2 1/2           cups  strawberries -- sliced
  1                cup  sour cream
  1               pint  fresh blueberries or other berries
  2               cups  bananas -- sliced
  1                cup  fresh peaches -- peeled and chopped
                        --or--
  1                cup  fresh mangoes -- peeled and chopped
                        --or--
  1                cup  fresh papayas -- peeled and chopped

Process ginger and brown sugar with a food processor until ginger is finely
chopped.  Add banana, rum and 1/2 cup of the strawberries and process until
smooth.  Add sour cream and mix well.  Place remaining fruit in a bowl and
toss with dressing.  Chill.

Source:  "The Best 50 Berries Recipes by Joanna White ISBN 1-55867160-9"
S(MCFormatted by Dee)
Copyright:  " 1996 Bristol Publishing Enterprises, Inc."

Serving Ideas : Garnish this delicious salad with fresh mint.

Contributed to the FareShare Gazette by Dee; 26 April 2004
www.fareshare.net

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

Per Serving (excluding unknown items): 222 Calories; 9g Fat (33.0% calories from 
fat); 3g Protein; 37g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 25mg 
Sodium.  Exchanges: 2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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