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FareShare Gazette Recipes -- December 2004 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Algerian Eggplant Jam
Almond Praline Cookies

Almond Refrigerator Cookies

Almond Snowball Cookies

Amor Polenta Florentine Corn Meal Cake

Apple Dumpling Cake

Apple-Lemon Squares

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                       * Exported from MasterCook *

                          Algerian Eggplant Jam

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  eggplants -- (3 pounds total)
                        Salt to taste
  7        tablespoons  olive oil
  3                     garlic cloves -- minced
  2          teaspoons  paprika -- sweet
  1 1/2      teaspoons  cayenne pepper
                        or 1/8 teaspoon harissa pepper, freshly
                        ground
  3        tablespoons  fresh lemon juice -- (3 to 4)
  1         tablespoon  parsley -- chopped
  3                     lemon wedges
                        or 3 tomato wedges

Preheat the oven to 375 degrees F.

Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife,
peel the skin in 1/2-inch-wide strips vertically down each eggplant so you
get a striped effect. Slice each eggplant horizontally into 1/2-inch
slices.

Place in a colander and salt each slice. Let stand 30 minutes, then rinse
well and pat dry with paper towels.

Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the
eggplant slices with 2 tablespoons oil and place in a single layer on the
baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the
slices are light golden brown on both sides.

Transfer the eggplant to a bowl and, using a fork or potato masher, mash
with the garlic, paprika, cumin, water and cayenne. Season to taste with
salt and pepper. Heat the remaining 2 tablespoons of oil in a large
skillet. Add the mashed eggplant and fry very slowly, turned occasionally,
for about 20 minutes, or until the moisture evaporates. Stir in the lemon
juice and cook 1 minute longer. Taste, and season with salt and pepper, if
needed.

Place the eggplant on a platter and garnish with parsley and lemon or
tomato wedges. Serve warm or at room temperature. This eggplant spread has
a jamlike consistency. It is made all over North Africa, but this version,
with garlic, cumin and lemon juice is one of the most flavorful. Serve it
with warm country-style bread or pita.

Source : "Gourmed.com"
S(Formatted by Chupa): "11.02.04"

Contributed to the FareShare Gazette by Chupababi; 30 December 2004.
www.fareshare.net

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                      * Exported from MasterCook *

                          Almond Praline Cookies

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4         ounces  sliced almonds -- (1/2 cup)
     1/4           cup  butter
     1/4           cup  sugar
  2          teaspoons  flour
  1         tablespoon  milk

Grind almonds in food processor until fine.

In a medium skillet melt butter over low heat. Stir in sugar and flour. Add
almonds and milk. Cook and stir over low heat until bubbly. Remove from
heat.

Drop batter by slightly rounded teaspoons 4 inches apart onto ungreased
baking sheet.

Bake in 350-degree F. oven 6 to 7 minutes or until golden brown around the
edges. Remove from oven.

Let stand on cookie sheet 1 minute. Carefully loosen and remove cookies
with wide spatula. Cool completely on wire racks. Store in an air tight
container.

Contributed to the FareShare Gazette by Patty; 25 December 2004.
www.fareshare.net

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                       * Exported from MasterCook *

                       Almond Refrigerator Cookies

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  butter
  2               cups  sugar
     1/3           cup  sour cream
  4               cups  flour
     1/2      teaspoon  salt
     1/2      teaspoon  baking soda
     1/2      teaspoon  ground cloves
     1/2      teaspoon  nutmeg
  1                cup  sliced almonds

Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift
flour, salt, cloves and nutmeg together.

Add dry ingredients gradually to sour cream, mixing after each addition.
Add almonds.

Form rolls of dough about 2 inches in diameter. Wrap rolls in waxed paper
and chill overnight.

When ready to bake, cut into 1/4-inch slices and bake in preheated oven at
400 degrees F. for 12 minutes or until golden brown around the edges.
Remove from oven, let stand 1 minute, remove to wire racks to cool
completely before storing.

This dough may be kept refrigerated about 2 weeks or frozen for later use.

I like to omit the spices listed and add 1 teaspoon Apple Pie Spice
instead.

Contributed to the FareShare Gazette by Patty; 21 December 2004.
www.fareshare.net

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                       * Exported from MasterCook *

                         Almond Snowball Cookies

Recipe By     :
Serving Size  : 60    Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  flour
     1/2      teaspoon  salt
  1                cup  butter or margarine -- softened
     1/2           cup  sugar
  1              large  egg
  2          teaspoons  vanilla
  2               cups  corn flakes -- crushed to 1/2 cup
  2               cups  finely chopped almonds
  1 1/2           cups  powdered sugar

Stir together flour and salt; set aside.

In large mixing bowl, combine butter and sugar until light and fluffy. Add
egg and vanilla; beat well.

With pastry blender cut flour mixture into butter. If you don't have a
pastry blender, use two table knives in a scissor fashion until you have a
crumbly mixture. Stir in crushed corn flakes and almonds.

Shape level tablespoons into balls and place on ungreased baking sheet.

Bake at 350 degrees F. about 20 minutes or until lightly browned. Cool
slightly on baking sheet, then roll in powdered sugar. Cool completely on
wire rack and roll in powdered sugar, shaking off excess. Store in
container with tight fitting lid.

Yields 5 dozen cookies.

Contributed to the FareShare Gazette by Patty; 28 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 63 Calories; 3g Fat (44.7% calories 
from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 
60mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 
Carbohydrates.


 
                       * Exported from MasterCook *

                 Amor Polenta  Florentine Corn Meal Cake

Recipe By     :Cornbread Alley
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  soft butter
  2 2/3           cups  sifted powdered sugar
  1           teaspoon  vanilla
  2              whole  eggs -- plus
  1                     egg yolk
  1 1/4           cups  cake flour
     1/3           cup  yellow cornmeal
  2        tablespoons  powdered sugar

In large bowl of electric mixer, beat butter until creamy. Gradually add
the powdered sugar, beating until fluffy. Beat in vanilla. Add eggs and egg
yolk, one at a time, beating well after each addition. Add flour and corn
meal, beat until well mixed.

Generously grease and lightly flour either a 10-inch deerback loaf pan, an
8 1/2 by 4 1/2-inch loaf pan or a 3 1/2 to 4 cup mold or tube pan.

Bake in a 325-degree F. oven for about 1 hour and 15 minutes or until a
toothpick stuck in the center comes out clean, and when the center of the
cake springs back when lightly touched. Cool cake in pan for 3 minutes and
then turn it out on a rack.

Sift the 2 tablespoons powdered sugar over the warm cake.

Cool for serving.

Makes about 15 servings.

S(Formatted by Chupa): "11.02.04"
Copyright : "NationalCornbread.com"

Contributed to the FareShare Gazette by Chupababi; 31 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 179 Calories; 6g Fat (32.5% calories 
from fat); 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 54mg 
Cholesterol; 64mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 
1 Other Carbohydrates.


 
                      * Exported from MasterCook *

                           Apple Dumpling Cake

Recipe By     : Junior League Of Jackson, Mississippi
Serving Size  : 15    Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
     1/2           cup  butter or margarine -- softened
  2               cups  brown sugar -- packed
  1                cup  nuts -- chopped
  1           teaspoon  ground cinnamon -- (1 to 2)
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  sour cream
  1           teaspoon  vanilla
  1                     egg -- beaten
  2               cups  apples -- finely chopped &
                        peeled
                        whipping cream -- whipped

Preheat oven to 350F.

In a large bowl combine first 3 ingredients. Blend with mixer at low speed
until crumbly (may use food processor). Stir in nuts. Press 2 3/4 cups
crumb mixture into an ungreased 13 x 9-inch pan.

To remaining mixture add cinnamon, soda, salt, sour cream, vanilla and egg.
Blend well. Stir in apples. Spoon evenly over crumb layer.

Bake 25 to 30 minutes or until toothpick inserted in center comes out
clean.

Cut into squares and serve with whipped cream. Can be served warm or cold.

Serves 12 - 15.

Source : "Southern Sideboards"
S(Internet Address): "http://southernfood.about.com"

Contributed to the FareShare Gazette by Suzie in response to a request;
8 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 293 Calories; 15g Fat (45.5% calories 
from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 
238mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 3 Fat; 1 Other Carbohydrates.


 
                       * Exported from MasterCook *

                           Apple-Lemon Squares

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Volume 7-12 Dec 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cornstarch
  1                cup  sugar
  1           teaspoon  lemon rind -- grated
  3        tablespoons  lemon juice
  2                     eggs
  1                cup  hot water
     3/4           cup  all purpose flour -- sifted
  1           teaspoon  baking powder
     1/4      teaspoon  salt
     3/4           cup  packed brown sugar
     2/3           cup  dry bread crumbs
     1/2           cup  flaked coconut
     1/2           cup  butter -- softened
  2                     apples

Preheat oven to 350 degrees F.

Butter 9-inch square pan.

Combine cornstarch and sugar in top of double boiler. Add lemon rind and
juice. Add eggs and beat well. Add hot water gradually, stirring. Set over
simmering water and cook until thick and smooth, stirring constantly. Cool.

In food processor bowl, mix all remaining ingredients, except apples. Pack
down a bit more than half in bottom of baking pan. Pack down firmly.

Peel, core and slice the apples thinly, spreading over the crumb mixture.
Spread lemon mixture over. Sprinkle crumbs over top. Bake 35-40 minutes.

Serve warm with ice cream or cold with whipped cream.

Posted by: verushka

Contributed to the FareShare Gazette by Dee in response to a request;
11 December 2004.
www.fareshare.net

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Per Serving (excluding unknown items): 318 Calories; 12g Fat (32.3% calories 
from fat); 2g Protein; 53g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 
307mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 
2 1/2 Other Carbohydrates.

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