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FareShare Gazette -- April 2008 Recipes

A home-style FareShare Gazette -- April 2008 Recipes made with Cold Water, Oil, Cream Cheese Softened, Sugar, and Vanilla. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 1/4 cup
• 8 oz
• 1/4 cup
• 1 tsp
• 2 oz
• 1 cup
• 1 tbsp
• 1/3 cup
• 1 cup
• 1 cup
• 4 cup
• 1/3 cup
• 1/3 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 1/4 cup
• 1 tbsp
• 4 cup
• 1 cup
• 1 lb
• 4 tbsp
• 8 oz
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 16 oz
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   15 ounces brownie mix -- (1 package)

3. 3

   [two 1-ounce squares]

4. 4

   Mix together the brownie mix, water, oil and egg in a large bowl until well blended.

5. 5

   Pour into a greased and floured 12-inch pizza pan.

6. 6

   Beat the cream cheese, sugar, egg and vanilla in a small mixing bowl at medium speed with an electric mixer until well blended.

7. 7

   Pour over the crust.

8. 8

   In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

9. 9

   Spread chicken mixture evenly over pizza crust; top with cheese and onions.

10. 10

    Amount Measure Ingredient -- Preparation Method

11. 11

    [canned stuff will do]

12. 12

    First place beans in pot, cover with boiling water, bring to boil for about 5 minutes; turn stove off and let beans sit while you get everything else going.

13. 13

    Place stock in large soup pot, get it boiling and add barley and the soup mix.

14. 14

    Let this go on a quick simmer for about 10 minutes, then add the drained navy beans.

15. 15

    Get it back to high simmer again.

16. 16

    Let cook for another 45 minutes or until the barley begins to soften.

17. 17

    Add the rest of the veggies and let this continue cooking.

18. 18

    After another 20 minutes, add the sliced fresh mushrooms and the frozen green peas.

19. 19

    Sprinkle the yeast over the warm water in a mixer bowl and let sit for 7-10 minutes, until creamy.

20. 20

    Using the paddle attachment with the mixer on low speed, add the remaining water and the Biga.

21. 21

    Add the first 1/2 cup flour and the salt and when well blended, add the basil.

22. 22

    Then add the remaining flour, 1/2 cup at a time until well blended.

23. 23

    When the dough has pulled away from the bowl, scrape the dough off the paddle, sprinkle with a little flour and switch to the dough hook.

24. 24

    Allow the dough to climb up onto the hook and add the sun- dried tomatoes.

25. 25

    Continue to knead until the dough begins to slap the bowl.

26. 26

    Turn onto a well floured board, sprinkle with flour and knead and fold with your fingertips until the dough is smooth and springs back when poked.

27. 27

    Place in a lightly greased bowl, cover and set in a warm place until doubled, about 1 1/2 hours.

28. 28

    With the brick on a rack positioned in the lower third of the oven, preheat the oven to 450F.

29. 29

    Sprinkle a large piece of parchment paper with cornmeal.

30. 30

    When the dough has doubled, turn out onto a heavily floured board (do not punch down) and divide in half.

31. 31

    With each half, stretch the dough into a log, then beginning at one end, fold the dough over onto itself until you have a ball.

32. 32

    Holding the dough in both hands, with your thumbs on top and your fingers beneath, pull the dough outward the downward, turning round and round and using your fingertips to tuck the edges up inside the bottom of the ball.

33. 33

    When the ball is smooth, pinch the bottom together, wet the top and roll the top of the loaf in flour.

34. 34

    Repeat and place loaves on parchment paper.

35. 35

    When the bread has risen, about 45 minutes to an hour, place the loaves, still on the parchment paper, directly on the brick and saturate the oven sides with a squirt bottle.

36. 36

    Continue to squirt the oven sides thoroughly every two minutes for the first ten minutes.

37. 37

    Bake and additional 20 to 25 minutes or until well browned on top and dark brown on the bottom.

38. 38

    Cool on a rack.

39. 39

    Combine the cream cheese and butter, add the pesto and mix well.

40. 40

    Line the bottom and the sides of the pan with a thin layer of provolone.

41. 41

    Spread about one third of the pesto cheese mixture over the provolone and top with a third of the sun-dried tomatoes, a third of the roasted peppers and a third of the toasted pignoli nuts.

42. 42

    Top with a thin layer of provolone and press down firmly.

43. 43

    Wrap with plastic wrap and chill overnight or for several days.

44. 44

    To Serve: Unwrap the torta while still cold and invert onto a serving platter line with red leaf lettuce or other garnish.

45. 45

    If a loaf pan was used, use a sharp knife to cut into thin slices.

46. 46

    If a pie plate or bowl was used, cut the torta into wedge shaped pieces and serve with crackers or thinly sliced French bread.

47. 47

    Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13-inch circle; lay dough on a baking sheet or stone.

48. 48

    Build up edges of dough to make a crust then prick dough generously with tines of a fork; bake until light brown, about 15 minutes.