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FareShare Gazette Recipes -- April 2004 - O's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Oatmeal Chocolate Chip Cookies
Oatmeal Molasses Cookies

One Step No-machine Fresh Strawberry Ice Cream

Original NestlÚ Toll House Chocolate Chip Cookies

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                       * Exported from MasterCook *

                      Oatmeal Chocolate Chip Cookies

Recipe By     : Jennie Bartlett
Serving Size  : 36    Preparation Time :0:20
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  shortening
     1/2           cup  sugar
     1/2           cup  brown sugar
     1/2      teaspoon  vanilla
  1                     egg
  1         tablespoon  water
  1                cup  flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  oatmeal
  1            package  chocolate chips, or more*
     1/2           cup  walnuts (I substitute 1 cup raisins for
                        the walnuts)

*For a really decadent cookie, double the amount of chocolate chips.

Cream shortening and sugars, add vanilla, mix egg with water and add to
creamed mixture.  Stir in flour, soda and salt.  Add oats, chocolate chips
and walnuts.

Drop by teaspoon on greased cookie sheet, bake in 350║ oven for 10 minutes.

Contributed to the FareShare Gazette by Jennie, 27 April 2004
www.fareshare.net

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Per Serving (excluding unknown items): 67 Calories; 3g Fat (41.9% calories from 
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 50mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

                         Oatmeal Molasses Cookies

Recipe By     :
Serving Size  : 72    Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Brown Sugar
  1                cup  Vegetable Oil
     1/3           cup  Molasses
  2              large  Eggs
  2               cups  Flour
  1               tsp.  Baking Powder
  1               tsp.  Baking Soda
  1               tsp.  Salt
  1               tsp.  ground Cinnamon
  2               cups  Quick Cooking Oats, uncooked
  1                cup  Raisins
  1                cup  flaked Coconut

Preheat Oven to 350 degrees.  Grease Cookie Sheets.

Combine first 4 ingredients in large mixing bowl.  Beat at medium speed of
mixer until smooth.

By hand combine flour and next 4 ingredients, stir until well blended.  Add
to sugar mixture, mixing  well.  Stir in oats and raisins by hand.

Roll dough into balls the size of walnuts.  Place 2" apart on greased cookie
sheets.  Bake 10 minutes, or just until cookies start to brown around edges.
Let sit on cookie sheets 1 minute before removing to cooling racks.
Cool completely before storing.

Yield:  6 dozen

Footnote:  I like to bring 1 cup of water to a boil and dump the raisins in
it.  Give a stir and remove from heat.  Do this at least 1 hour before you
make the cookies.  Then drain raisins when you start the cookie making.  Let
sit in colander at least ten minutes.  Squeeze all excess moisture from
raisins you possibly can.  This makes for nice soft, plump raisins in your
cookies.  It also makes a cookie very tender, so you must handle with care.
After cookies have cooled, store with waxed paper between the layers so they
will not stick together.  It's well worth the effort with any cookie that
calls for raisins.

BonApetite'           PattyG from Missouri

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

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Per Serving (excluding unknown items): 67 Calories; 3g Fat (42.2% calories from 
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 58mg 
Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

              One Step No-machine Fresh Strawberry Ice Cream

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sugar
     1/2           cup  light corn syrup
  1                cup  heavy cream -- well chilled
  2               cups  fresh strawberries
  4                     egg whites

Combine sugar and corn syrup in small bowl. Set aside.

Chill a medium bowl and pour in heavy cream. using an electric mixer at Low
speed, beat cream until it holds a soft shape. Cover cream and refrigerate.

Wash and hull berries. Put a handful into blender. Blend, adding more
through the top to make 1 1/2 cups puree. Beat sugar syrup vigorously with
spoon.

In large mixer bowl, beat egg whites until soft peaks form. At medium
speed, add sugar syrup, a little at a time. Beat on high until a shiny
meringue holds stiff peaks. THE STIFFER, THE BETTER. With rubber spatula,
gently, but firmly fold in strawberry puree. Next fold in beaten cream.

Pour into 1/2 gallon lidded plastic container and freeze overnight. Keeps
for 6-8 months in freezer.

Variation 1: Peach Ice Cream: Replace strawberries with 2 cups fresh,
peeled peaches in small chunks. Use 1 tablespoon less sugar. Can also use
nectarines.

Variation 2: Black Cherry Ice Cream: Replace strawberries with 2 cups
fresh, pitted ripe black cherries.

Variation 3: Blueberry Ice Cream: Use 2 cups well-washed fresh blueberries
for strawberries. Blackberries, or raspberries can also be used.

Variation 4: Honey Apricot Ice Cream: Replace strawberries with 2 cups
fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to 1/4 cup
each. Add 2 tablespoons honey.

IN ANY RECIPE YOU CAN REPLACE 1/2 OF THE SUGAR WITH HONEY.

 From magazine article, many years ago.

Variation included: Peach or Nectarine, Black Cherry, Blueberry, Raspberry,
Blackberry or Honey-Apricot Ice Creams.

Source : "Unknown"
S(MC formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 15 April 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 183 Calories; 9g Fat (42.2% calories from 
fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 51mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other 
Carbohydrates.


 
                      * Exported from MasterCook *

            Original NestlÚ Toll House Chocolate Chip Cookies

Recipe By     : NestlÚ Toll House Package
Serving Size  : 60    Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour
  1           teaspoon  baking soda
  1           teaspoon  salt
  1                cup  butter, softened
     3/4           cup  granulated sugar
     3/4           cup  packed brown sugar
  1           teaspoon  vanilla extract
  2                     eggs
  2               cups  NestlÚ Toll House Semi-Sweet Chocolate
                        Chip Morsels
  1                cup  chopped nuts

Combine flour, baking soda and salt in a small bowl.  Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl until
creamy.  Add eggs, 1 at a time, beating well after each addition; gradually
beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded
tablespoons onto ungreased baking sheets.

Bake in preheated 375║F. oven for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.

Makes about 5 dozen cookies.

Pan Cookie Variation:  Prepare dough as above.  Spread into greased 15 x
10-inch jelly-roll pan.  Bake in preheated 375║F oven for 20-25 minutes or
until golden brown.  Cool in pan on wire rack.

Makes about 4 dozen bars

Note:  I add a little honey to the batter to keep the cookies chewy.

High Altitude Baking (5,200 feet):  Increase flour to 2 1/2 cups.  Add 2
teaspoons water with flour and reduce both granulated sugar and brown sugar
to 2/3 cup each.  Bake at 375║F. drop cookies for 8-10 minutes and pan
cookie for 17-19 minutes.

Source: NestlÚ Toll House Package

Contributed to the FareShare Gazette by Dee, 24 April 2004
www.fareshare.net

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Per Serving (excluding unknown items): 54 Calories; 2g Fat (24.9% calories from 
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 60mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 
Carbohydrates.

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