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FareShare Gazette Recipes -- June 2006 - P's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Peach Shortcake with Cream Biscuits

Peanut Butter Banana Muffins

Potato Kibbee - Veggie

Pull-Apart Cheese Buns

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* Exported from MasterCook *

Peach Shortcake with Cream Biscuits

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Biscuits
1 1/2 cups unbleached flour
1 pinch salt
4 teaspoons sugar
2 teaspoons baking powder
3/4 cup chilled butter
11 tablespoons heavy cream
Peaches
8 large peaches
1/2 cup granulated sugar
1/4 cup peach schnapps
1/4 cup amaretto
Topping
1 cup heavy cream -- whipped
1/4 cup confectioner's sugar
Vanilla ice cream

Preheat the oven to 400 degrees Fahrenheit.

In a medium-size mixing bowl, combine the flour, salt, sugar and baking
powder. Cut the cold butter into the flour mixture with a pastry blender
until most of the pieces of butter are pea size or smaller. Stir in 10
tablespoons cream until the mixture just comes together. Turn the dough
onto a counter top, roll and cut out the six 2-inch round or square
biscuits, re-rolling the dough scraps, if necessary.

To bake, place the biscuits on a baking sheet and brush the tops with the
remaining tablespoon of cream. Bake for 17 minutes, until golden

Peeling the peaches is optional (I usually choose not to), slice. Sugar
with 1/4 to 1/2 cup sugar, add peach schnapps and amaretto; let stand at
least an hour.

Whip the cream, add confectioner's sugar, set aside.

To assemble: Place one half biscuit in bottom of dish, cover with peaches,
one scoop of vanilla ice cream, the remaining biscuit half, more peaches
and a dollop of whipped cream. Garnish with a spring of mint or lemon
balm.

Contributed to the FareShare Gazette by Jennie; 3 June 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 1020 Calories; 50g Fat (43.9% calories from 
fat); 11g Protein; 132g Carbohydrate; 5g Dietary Fiber; 184mg Cholesterol; 420mg 
Sodium. Exchanges: 3 Grain(Starch); 2 Fruit; 1/2 Non-Fat Milk; 10 Fat; 3 1/2 Other 
Carbohydrates.


 

* Exported from MasterCook *

Peanut Butter Banana Muffins

Recipe By : eggsite.com
Serving Size : 12 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups bran cereal -- (All-Bran or 100% Bran)
1 1/2 cups milk
2 cups all-purpose flour
1 pinch salt
3/4 cup peanut butter -- (smooth or crunchy)
1/4 cup butter
1/2 cup packed brown sugar
1 cup mashed ripe banana
1 egg
12 thin banana slices

Preheat oven to 400 F (200 C). Lightly butter non stick muffin pans or line
with paper baking cups.

In large bowl, combine cereal with milk. Let stand for 5 minutes.

In separate bowl, combine flour, baking powder and salt.

In a microwave-safe bowl or saucepan, combine peanut butter and butter.
Heat in microwave on Medium (50%) for 30 to 60 seconds or on stove-top over
medium-low heat for 1 to 2 minutes, stirring often or until melted and
smooth. Whisk into cereal mixture with brown sugar, banana and egg. Pour
over dry ingredients and stir until moistened.

Spoon into prepared muffin pan and place a banana slice on top of each
muffin. Bake for 20 to 25 minutes or until tops are firm to the touch. Let
cool in pan for 10 minutes. Transfer to rack to cool completely.

N.B.: For best flavour and texture use bananas that are golden yellow with
deep-brown freckles.

(eggsite.com)

Prep. time: 10 minutes. Baking Time: 20 to 25 minutes.
Yield : 12 muffins

Contributed to the FareShare Gazette by Claudia; 3 June 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 265 Calories; 14g Fat (45.3% calories from 
fat); 8g Protein; 29g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 150mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 
1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Potato Kibbee - Veggie

Recipe By :Chupa's Aunties
Serving Size :   Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds potatoes -- boiled and mashed
1 tablespoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon cumin -- dried & ground fine
1/2 teaspoon coriander -- dried & ground fine
1/2 teaspoon cinnamon
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 large onion -- grated fine
1 1/2 cups unflavored bread crumbs
or 1 can drained & mashed garbanzo beans
Paprika
1/2 cup oil
1/2 cup pine nuts

Put potatoes and seasoning in large bowl and mix. Knead in bread crumbs (or
garbanzo beans). Add mint, parsley and onion. Knead well. Place in oiled
basking dish. Press down well. Cut into squares or diamonds. Sprinkle top
with pine nuts, paprika and 1/2 cup oil. Bake at 375 degrees F. for 30
minutes or until brown.

Source : Chupa's Aunties

Contributed to the FareShare Gazette by Chupa; 25 June 2006.
www.fareshare.net



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* Exported from MasterCook *

Pull-Apart Cheese Buns

Recipe By : Crisco and Robin Hood
Serving Size : 40 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Best for Bread flour -- (Homestyle, white)
1 envelope Fleischman's instant quick-rise yeast
1 tablespoon granulated sugar
2 teaspoons salt
1 1/2 cups shredded old Cheddar cheese
1 cup warm milk
1 cup warm water
3 tablespoons canola oil
1/3 cup unsalted butter -- melted
1 cup grated Parmesan cheese

Combine 3 cups flour, yeast, sugar and salt in large mixer bowl. Mix well;
toss in cheddar cheese. Add warm milk, water and oil. Beat on medium speed
3 minutes. Gradually stir in remaining flour using enough flour to make a
soft dough. Turn out onto lightly floured board. Knead dough adding more
flour as necessary, until dough is smooth, elastic and no longer sticky
(about 5 minutes). Place in greased bowl; turn dough over to grease top.
Cover with plastic wrap. Let rise in warm place (75 degrees F  85 degrees
F. / 24 to 29 degrees C) for 30 minutes. Punch down, cover and let rest for
10 minutes.

Cut dough into 40 pieces. Shape each into a ball. Dip balls in melted
butter, then roll in parmesan cheese to coat. Arrange balls in two layers
in well greased 10-inch (4 litres) tube pan. Cover with tea towel. Let rise
in warm place until balls are almost to top of pan (1 to 1 1/4 hours).

Bake on lower rack of preheated 375 degrees F (190 degrees C) oven for 35
to 45 minutes or until firm and golden. Cool 5 minutes, then remove from
pan.

Enjoy warm or at room temperature.

(Crisco and Robin Hood)

Contributed to the FareShare Gazette by Claudia; 5 June 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 37 Calories; 3g Fat (81.5% calories from 
fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 7mg Cholesterol; 147mg 
Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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