Recipes Included On This Page Dakos (Greek Bread Salad) Double Chocolate Fudge (1) Double Chocolate Fudge (2) Double Chocolate Fudge (3) Double Chocolate Fudge (4) Double Fudge Balls Dried Cherry and Almond Scones Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dakos (Greek Bread Salad) Recipe By : Bobby Flay Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf country bread -- sliced into 1/2-inch-thick slices 1 cup Greek olive oil -- plus more for brushing on bread salt and freshly ground pepper 1/4 cup fresh lemon juice 1 tablespoon chopped fresh dill -- plus more for garnish 2 English cucumbers -- quartered cut into 1/2-inch dice 2 ripe beefsteak tomatoes -- cut into 1/2-inch dice 1 red onion -- peeled, halved and thinly sliced 12 ounces feta cheese -- crumbled Chili oil -- for drizzling (optional) Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard. Meanwhile, whisk together 1 cup olive oil, lemon juice and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately. Copyright : "2002 Television food network G.P." Contributed to the FareShare Gazette by Suzie in response to a request; 5 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 6g Fat (66.2% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Double Chocolate Fudge (1) Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound milk chocolate chips -- (900 g) 1 pound semi-sweet chocolate chips -- (900 g) 2 1/2 tablespoons butter -- (60 mL) 1 pint marshmallow cream -- (0.5 L) 2 cups walnuts -- chopped 12 ounces canned evaporated milk -- (385 mL) 4 cups sugar -- (1 L) Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9x13-inch baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve. Approximate metric conversion by Hallie. Contributed to the FareShare Gazette by Suzie in response to a request; 28 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 4g Fat (33.6% calories from fat); 1g Protein; 18g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Double Chocolate Fudge (2) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups granulated sugar 2 tablespoons corn syrup 6 tablespoons butter 1 teaspoon vanilla 3 tablespoons cocoa 2 cups whipping cream 3 ounces semi-sweet chocolate -- chopped 1 cup nuts -- chopped and crisp Begin by lining an 8-inch square pan with foil and lightly butter the foil. Chop the chocolate and crisp the nuts. Combine sugar and cocoa in a heavy four-quart saucepan and mix thoroughly. Add corn syrup and cream and place pan on medium heat, stirring constantly until all the sugar crystals are dissolved, then wash down sides of pan with a pastry brush dipped in hot water. Clip on thermometer. Continue cooking, stirring occasionally and washing down sides of pan twice more. When thermometer reaches 240F., remove from heat. Take off thermometer. Allow candy to cool, undisturbed, for 10 minutes. As it cools, cut butter in thin slices and lay on surface of candy, do not stir. After 10 minutes, add chopped chocolate. Stir until chocolate is melted and butter is thoroughly incorporated. Mixture will thicken quickly. Fold in vanilla and nuts and turn into prepared pan, using a rubber scraper. Cool at room temperature for 10 minutes then place in refrigerator for about 40 minutes or to firm. Cut into pieces that are easily handled and keep wrapped in foil or plastic wrap and refrigerate for up to one month. To crisp nuts preheat oven to 300F; spread nuts on a cookie sheet, place in oven and turn off heat. Remove after 10 minutes. Contributed to the FareShare Gazette by Suzie in response to a request; 28 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 9g Fat (50.5% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Double Chocolate Fudge (3) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages semi-sweet chocolate squares 2 cups sweetened condensed milk -- divided (500 ml) 2 teaspoons vanilla -- (10 ml) 1 cup chopped nuts -- (250 ml) 1 package white chocolate squares 1. Microwave semi-sweet chocolate and 1 1/2 cups (375 ml) condensed milk in 2 quart (2 L) microwavable bowl in HIGH 1 minute, stir well. Microwave 1 minute longer. Stir until chocolate is completely melted and smooth. 2. Stir in vanilla and nuts. Spread into greased 9 inch (23 cm) square pan. 3. Microwave white chocolate and remaining 1/2 cup (125 ml) condensed milk in microwavable bowl on high 1 minute; stir well. Microwave 30-60 seconds longer. Stir until chocolate is completely melted and smooth. Spread over dark chocolate layer in pan. 4. Refrigerate until firm, cut into squares. Store in refrigerator. Tip : For extra nutty taste, toast the nuts by placing on baking sheet. Bake at 350 degrees F. (180 degrees C.) 3-5 minutes or until lightly browned and fragrant. Serving size: Makes 3 dozen pieces Source : Best Foods Recipes Plus 1999 Calendar Contributed to the FareShare Gazette by Dee in response to a request; 28 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 4g Fat (40.6% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Double Chocolate Fudge (4) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces sweetened condensed milk -- (1 can) 2 cups semisweet chocolate chips 1 ounce unsweetened chocolate 1 teaspoon vanilla 1 1/2 cups chopped nuts 1. Butter baking pan, 8 x 8 x 2 inches. Stir milk and chocolate chips in 2-quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. 2. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares. From Betty Crocker's Microwave Cookbook Shared By: Pat Stockett Source : recipesource.com Contributed to the FareShare Gazette by Dee in response to a request; 28 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (51.8% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Double Fudge Balls Recipe By : kyoung Serving Size : 60 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine -- soft; (90 mL) 3 tablespoons evaporated skimmed milk -- (45 mL) 1 dash salt 1 teaspoon vanilla extract -- (5 mL) 1/4 cup cocoa -- (60 mL) 1 cup Powdered Sugar Replacement -- (250 mL) Semisweet Dipping Chocolate Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth, and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Chocolate Lovers' Digest March 1996 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; 1g Fat (83.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Dried Cherry and Almond Scones Recipe By : Sweet Indulgences - Splenda Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 egg white 1/3 cup canola oil 2/3 cup SPLENDAŽ Granular 1/2 cup buttermilk 1/2 teaspoon almond extract 1/3 cup nonfat instant dry milk 1 teaspoon baking powder 1/2 teaspoon baking soda 2 cups all-purpose flour 1 cup dried cherries -- chopped 2 tablespoons sugar -- (optional) PREHEAT oven to 350F. Spray cookie sheet or jellyroll pan with nonstick cooking spray. BLEND egg and egg white in large mixing bowl. Add canola oil, SPLENDAŽ Granular, buttermilk, almond extract and nonfat dry milk; stir. Mix baking powder, baking soda and flour. Blend into buttermilk mixture. Add dried cherries and stir. Mound 12 spoonfuls of batter on prepared baking sheet. Lightly sprinkle scones with sugar, if desired. BAKE 10 to 15 minutes. Serve warm. Scones may be frozen and reheated. Copyright : "Sweet Indulgences - Splenda Best Recipes - Vol. 3, No. 22, December 23, 2003 copyright 2003 Publications International Ltd." NOTES : Prep time: 15 minutes Bake time: 10 to 15 minutes Contributed to the FareShare Gazette by Bobbie; 16 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 7g Fat (32.5% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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