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FareShare Gazette -- April 2010 Recipes

This FareShare Gazette -- April 2010 Recipes recipe uses Granulated Sugar, All Purpose Flour, Ground Cinnamon, Milk, and Brown Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   "Apple trees by the thousands cover the hills that rise along the Missouri

2. 2

   River in Nebraska's southeast corner.

3. 3

   The pie-baking contest draws dozens of entries.

4. 4

   This recipe took first place two years in a row.

5. 5

   Prepare Piecrust.

6. 6

   On a lightly floured surface, roll dough from center to edge into a 12-inch circle.

7. 7

   Wrap pastry around a rolling pin.

8. 8

   Unroll into a 9-inch pie plate.

9. 9

   Ease pastry into pie plate.

10. 10

    Trim to 1/2 inch beyond edge of plate.

11. 11

    Fold under pastry; crimp.

12. 12

    Don't prick pastry.

13. 13

    For filling, in a large bowl, combine granulated sugar, the 1/4 cup flour and the cinnamon.

14. 14

    Add the apples and toss to coat.

15. 15

    Transfer to pastry-lined pie plate.

16. 16

    Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over apples.

17. 17

    In a mixing bowl, combine the 1 cup flour and the brown sugar.

18. 18

    Cut in butter until mixture resembles coarse crumbs.

19. 19

    Sprinkle over filling.

20. 20

    Cover edge of pie with foil to prevent overbrowning.

21. 21

    Place on a baking sheet.

22. 22

    Bake in a 350 degree F. oven for 30 minutes.

23. 23

    Remove foil.

24. 24

    Bake for 25 to 30 minutes more or until golden.

25. 25

    Cool 10 minutes.

26. 26

    Drizzle remaining caramel dip over top.

27. 27

    Cool pie on a wire rack.

28. 28

    Pre-heat oven to 350 F. Grease two non stick 4 1/2 X 8 1/2-inch loaf pans.

29. 29

    Combine eggs, applesauce, sugar (Splenda) and vanilla in bowl.

30. 30

    Put flour, baking soda, baking powder, salt in another bowl; mix to combine.

31. 31

    Mix the wet ingredients with the dry ingredients until combined.

32. 32

    Spoon batter into prepared loaf pans. Bake 55 minutes until toothpick comes out clean.

33. 33

    Peel carrots; cut off ends. Grate or grind. Dissolve sugar in juices.

34. 34

    Combine with grated carrots and raisins. Mix well.

35. 35

    Bring to a boil, reduce heat and simmer for 20 minutes.

36. 36

    Filter the liquid through a cheesecloth, pressing the cherries gently until all the juice is removed; reserve the juice.

37. 37

    At the same time, simmer 4 cups of sugar with the one remaining cup of water for 5 minutes.

38. 38

    Add the cherry juice and simmer for 15 minutes more.

39. 39

    Remove from the heat, cool and pour into a clean jar to be stored in the refrigerator.

40. 40

    When ready to serve put 3 to 4 tablespoons of this fruit syrup into an iced glass; add soda water and 2 to 3 ice cubes.

41. 41

    Stir well and serve.

42. 42

    Preheat oven to 350F. Spray a 13- x 9-inch baking pan with nonstick vegetable cooking spray.

43. 43

    Stir flours, sugar and margarine together until mixture is finely crumbled.

44. 44

    Stir in nuts.