← All recipes

FareShare Gazette -- April 2010 Recipes

This FareShare Gazette -- April 2010 Recipes recipe uses Chicken Broth, Garbanzo Beans Drained, White Beans Cannellini, Italian Style Chopped Tomatoes, and Butter Up To. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 24 oz
• 14 1/2 oz
• 1 can
• 1 can
• 2 tbsp
• 1/2 tsp
• 2 cup
• 1 tbsp
• 2 1/4 tsp
• 1 1/2 tsp
• 3/4 tsp
• 1
• 3 tbsp
• 1/2 cup
• 3/4 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Put everything in a 3-quart or large pot on top of stove.

2. 2

   Simmer for 2 to 2 1/2 hours. Add the meatballs and simmer for about 1 1/4 hour more.

3. 3

   1. Preheat oven to 375 degrees F. Grease an 8-inch springform cake pan and line bottom with parchment paper.

4. 4

   In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt.

5. 5

   Set aside.

6. 6

   In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil.

7. 7

   Beat in egg.

8. 8

   Place beer, molasses and coffee in a deep pot, at least 3 quarts.

9. 9

   Bring to a boil.

10. 10

    Remove from heat and stir in baking soda.

11. 11

    Mixture will bubble up.

12. 12

    Allow to cool 5 minutes.

13. 13

    Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts.

14. 14

    Pour batter in pan and bake 40 minutes without opening oven.

15. 15

    Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean.

16. 16

    Cool on a rack.

17. 17

    When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.

18. 18

    Place confectioners� sugar in a bowl, whisk in remaining zest and salt, then lemon juice.

19. 19

    Spread over top of cake, allowing glaze to drip down the sides.