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FareShare Gazette -- April 2010 Recipes

FareShare Gazette -- April 2010 Recipes is built on Flour, Baking Soda, Butter At Room Temperature, Brown Sugar, and Granulated Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 tsp
• 1 cup
• 1 cup
• 1/2 cup
• 1 tsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Using electric mixer with a paddle attachment, beat together the butter and sugars until light and fluffy.

2. 2

   Add eggs and vanilla and mix just until combined.

3. 3

   Stir in flour mixture, then add oats, nuts and dried cherries.

4. 4

   Drop 1 1/2-inch balls of dough onto ungreased cookie sheets.

5. 5

   Bake in preheated oven 10 to 12 minutes or until edges are golden.

6. 6

   The centers will look unset at this point.

7. 7

   Cool on pans 1 minute, then transfer to racks to cool completely. (1) Rub the cavity of the duck with the salt and pepper; stuff and truss the fowl.

8. 8

   Prick its breast, legs and thighs several times with a fork.

9. 9

   Arrange the duck on a rack in a roasting pan and bake it at 325 degrees F for 1 hour. (2) Meanwhile, in a saucepan, simmer the apricots in the nectar until they are tender, stirring often. (3) In the container of an electric blender, combine the apricots and garlic and whirl them on medium speed until the mixture is smooth.

10. 10

    Drain off and discard the duck fat. (4) Arrange the duck in a casserole, pour the apricot sauce over it, and continue to cook it, uncovered, at 325 degrees F for about 45 minutes or until it is tender.

11. 11

    Preparation: 45 minutes

12. 12

    Cooking: 1 hour, 45 minutes

13. 13

    Preheat oven: 325 degrees F

14. 14

    In private life the wife of Eugene Cook the photographer,