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FareShare Gazette Recipes -- October 2004 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Baked Chocolate-Cinnamon Custards
Baked Soy Flatbread

Basic Cream Puff Pastry

Best Pie Pastry

Brie with Rustic Fruit

Broiled Tomato Fish Fillets

Buttermilk Pie with Grapefruit

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FareShare Gazette Recipes.

 
                      * Exported from MasterCook *

                    Baked Chocolate-Cinnamon Custards

Recipe By     :
Serving Size  : 4     Preparation Time :0:15
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  water
  1              ounce  unsweetened chocolate -- chopped
     1/2      teaspoon  ground cinnamon
  1                cup  whipping cream
  5                     beaten egg yolks
     1/4           cup  no-calorie heat-stable granular sugar
                        substitute [such as Splenda]
  1           teaspoon  vanilla

1. In a small saucepan combine water, chocolate and cinnamon; cook and stir
over medium heat until chocolate is melted and mixture is smooth. Gradually
stir in whipping cream. Continue to cook and stir until smooth. Remove from
heat. Gradually stir chocolate mixture into egg yolks. Add sugar substitute
and vanilla; beat with a wire whisk or rotary beater until combined.

2. Place four 6-ounce custard cups in a 2- or 3-quart rectangular baking
dish. Divide mixture among custard cups. Place baking dish on oven rack.
Pour boiling water into the baking dish around custard cups to a depth of 1
inch.

3. Bake in a 325 degree F oven for 30 to 45 minutes or until a knife
inserted near the center of each cup comes out clean. Remove custard cups
from water. Cool slightly on a wire rack before serving.

Makes 4 servings.

Nutritional facts per serving: calories - 328, total fat - 33g, saturated
fat - 18g, monounsaturated fat -10g, polyunsaturated fat - 2g, cholesterol
- 348mg, sodium - 35mg, carbohydrate - 6g, total sugar - 2g, fiber - 1g,
protein - 5g, vitamin C -4%, calcium - 11%, iron - 10%

Prep : 15 minutes, Bake: 30 minutes
Source : "Better Homes and Gardens  http://www.bhg.com"
Copyright : " Copyright 2004 Meredith Corp."
T(Baking Time): "0:30"
S(Mc Formatting by): "Bobbie"

Contributed to the FareShare Gazette by Bobbie; 12 October 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 246 Calories; 26g Fat (90.5% calories 
from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 
24mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat.


 
                      * Exported from MasterCook *

                           Baked Soy Flatbread

Recipe By     : LJ Maas at the Atkins Lowcarb List
Serving Size  :        Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  eggs
  2        tablespoons  oil -- (I use olive oil)
  2        tablespoons  water
     1/2           cup  soy powder
     1/2      teaspoon  salt
  1           teaspoon  baking powder

Beat eggs with oil and water. Stir dry ingredients together and beat into
egg mixture till blended. Bake in greased 7 x 11-inch pan at 350F. for 10
minutes. Don't let it brown - it will get too dry. This toasts pretty well
too.

Variations :

Add *Splenda, cinnamon and nuts.

Add *Splenda, lemon extract and poppy seeds.

Add *Splenda, nuts and almond extract

*Since it only bakes for 10 minutes you could probably use an artificial
sweetener and it would hold it's sweetness, but I prefer the taste of
Splenda.

S(Formatted by Chupa): "10.04.04"

Contributed to the FareShare Gazette by Chupababi; 16 October 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                         Basic Cream Puff Pastry

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  milk
  2        tablespoons  butter
  1         tablespoon  sugar
     1/8      teaspoon  salt
     3/4           cup  sifted all purpose flour
  3                     eggs

Combine milk, butter, sugar and salt in heavy pan; cook over medium
heat until butter is melted and sugar dissolved, stirring constantly.
Add all the flour and stir vigorously with a wooden spoon until it is
smooth and leaves the sides of the pan forming a ball. Turn off heat;
add one egg and beat until well mixed in. Add the other two eggs, one
at a time and beat well after each one. A hand held mixer can be used,
Marie has a Kitchen Aid hand held. Beat until smooth; cover lightly and
let stand until cool. Spoon this into a pastry bag with the 1-inch plain
tube, pipe out as required and bake in pre-heated 450F oven for 8
minutes; reduce to 350F and continue baking for between 20 to 30 minutes
depending on size of puffs or whatever. Cool on wire rack!

Have fun, cheers, Doug & Marie in BC

Contributed to the FareShare Gazette by Doug in response to a request;
24 October 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                             Best Pie Pastry

Recipe By     : Cook's Magazine November 1987
Serving Size  : 12    Preparation Time :1:30
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter -- chilled
  2               cups  all-purpose flour
  1           teaspoon  salt
  4        tablespoons  vegetable shortening
     1/4           cup  cold water -- or more if needed

Cut the chilled butter into small pieces.

If making the dough by hand, combine flour and salt in bowl. Cut butter
and shortening into dry ingredients with a pastry blender or work quickly
with fingertips until mixture resembles a coarse meal with some pea-sized
pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed,
add more water, a tablespoon at a time, until dough just holds together.

If using a food processor, put flour, salt, butter and shortening into
the bowl; process with the steel blade until mixture resembles a coarse
meal. Continue processing, gradually adding water, until dough forms a
ball. Divide the dough in half if making 2 single-crust pies or so that
one piece is slightly larger than the other for a double-crust pie. Form 2
discs. Wrap in plastic and chill for at least 20 minutes.

Pie pastry dough can be made a day ahead but should be softened at room
temperature until workable before rolling.

Yield : 2 9-inch pies

NOTES : Cook's tested as the flakiest pastry with flavor.

The combination of butter and vegetable shortening produces the flakiest
crust without sacrificing flavor.

Contributed to the FareShare Gazette by Robin; 18 October 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 165 Calories; 10g Fat (55.9% calories 
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 
237mg Sodium.  Exchanges: 1 Grain(Starch); 2 Fat.


 
                       * Exported from MasterCook *

                          Brie with Rustic Fruit

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter
  2                     shallots -- minced
  1              small  tart green apple -- sliced with peel
  6                     dried figs -- sliced
  1                     orange -- skin zested
     1/2                orange -- juiced
     1/3           cup  walnuts -- chopped
     1/3           cup  dried cherries
     1/3           cup  apple jelly
                        or guava jelly
  2             medium  Brie rounds -- (6-inch)
                        or 1 large

Melt butter in a saute pan and saute the minced shallots until soft. Add
the apples, figs, orange zest, orange juice, walnuts and cherries; simmer
on low until the apples are just tender. Prepare the Brie round(s) by
removing white rind from the top. Spoon topping over. Heat jelly in the
microwave or in a small pan set over low until just melted. Brush jelly
over fruit to add shine.

Serve at room temperature with plain flavored crackers.

Click here to see a photo of this wonderful appetizer.
www.fareshare.net/brie-fruit.html

Photographed by Art 
www.digitalphotosbyartguyer.com

As pictured, prepared and served by Curtis
www.curtiscooks.com

Formatted in MasterCook by Art

Contributed to the FareShare Gazette by Art; 26 October 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 53 Calories; 2g Fat (32.0% calories 
from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 
4mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 
1/2 Fat; 0 Other Carbohydrates.


 
                      * Exported from MasterCook *

                       Broiled Tomato Fish Fillets

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fish fillets -- *
  2        tablespoons  lemon juice
  1              clove  garlic -- minced
  3        tablespoons  light margarine
  2          teaspoons  dried oregano
  2          teaspoons  dried basil
  2              large  tomatoes -- sliced
                        Salt and pepper -- to taste
     1/4           cup  grated Parmesan cheese

* use haddock, cod, perch, sole, orange roughy or snapper

Pat fish dry with paper towel.

Using a 1/2 tablespoon of margarine, lightly grease a baking dish, just
large enough to hold fillets snugly in a single layer. Sprinkle with lemon
juice; let stand 5 minutes.

Saute garlic in remaining margarine over medium heat for 2 minutes. Stir in
herbs. Sprinkle evenly over fish. Top with tomato slices. Season to taste.
Sprinkle cheese on top.

Broil about 5 inches from the heat for 5-10 minutes or until fish easily
flakes. Cooking time will vary with the kind of fish and thickness of fish.

Serves 4.

Source : "Becel Margarine Booklet"
S(From): "Carol Floyd--c.floyd@arnprior.com"

NOTES : Bobbie's Note: This was amazingly good. We both loved this dish.
Great flavor and very attractive to serve. I would say it make more like 3
servings than 4.

Contributed to the FareShare Gazette by Bobbie; 16 October 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 173 Calories; 7g Fat (35.1% calories 
from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 
264mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 
0 Fruit; 1 Fat.


 
                      * Exported from MasterCook *

                      Buttermilk Pie with Grapefruit

Recipe By     : Cook's Magazine November 1987
Serving Size  : 12    Preparation Time :2:00
Categories    : Volume 7-10 Oct 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Best Pie Pastry -- (see recipe)
  5               cups  granulated sugar
  6        tablespoons  white flour
  10       tablespoons  butter
  6                     eggs
  3               cups  buttermilk
  2          teaspoons  vanilla
  2          teaspoons  red wine vinegar
  6                     grapefruits
  1                cup  apricot preserves -- or apricot jam

Make the Best Pie Pastry recipe.

On a lightly floured work surface, roll out half the dough to measure
slightly larger than a 9-inch pie pan and line pan with dough. Flute or
crimp edges. Repeat with the second half. Chill prepared pie shells at
least 20 minutes or even overnight.

Heat oven to 450F. Press a double thickness of aluminum foil against the
dough to hold it in place. Bake in preheated oven for 10 minutes. Reduce
heat to 375F, remove foil, and bake until beginning to brown, about 10
minutes more.

Combine sugar and flour. Melt the butter, in a bowl, whisk together butter,
eggs, buttermilk, vanilla, and red wine vinegar. Mix into flour mixture.

Reduce oven heat to 350F. Pour filling into the pie shells and bake in
preheated oven until a toothpick inserted into the middle comes out clean,
about 45 minutes. Cool.

With a sharp paring knife, peel the grapefruits, cutting right down to the
flesh to remove all the white pith. Cut sections away from grapefruit
membrane.

Heat the apricot jam with 1 tablespoon of water in a small saucepan over
low heat until dissolved; strain if using preserves.

Arrange grapefruit sections on top of pie and brush with apricot glaze.

Pie can be prepared several hours ahead.

Cut into wedges and serve.

Yields 2 9-inch pies.

NOTES : Sweet, rich buttermilk pie is even better with the contrast of
tangy grapefruit.  Remember though, folks, grapefruit has
been shown to have a tendency to enhance the effects of some medications so
govern yourselves accordingly (in other words, don't eat the whole pie by
yourself).

Contributed to the FareShare Gazette by Robin; 18 October 2004.
www.fareshare.net

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

Per Serving (excluding unknown items): 583 Calories; 13g Fat (18.7% calories 
from fat); 6g Protein; 116g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 
201mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat 
Milk; 2 Fat; 6 1/2 Other Carbohydrates.

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