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FareShare Gazette -- December 2007 Recipes

This FareShare Gazette -- December 2007 Recipes recipe uses Butter Softened, Lightly Packed Light Brown Sugar, Vanilla, All Purpose Flour, and Baking Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 1 tsp
• 1 3/4 cup
• 1/2 tsp
• 12 oz
• 1 tbsp
• 2 can
• 2 cup
• 1/2 tsp
• 1 pkg
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 2 tsp
• 1/4 cup
• 1/4 cup
• 1/3 cup
• 2 cup
• 1 cup
• 1 tsp
• 16 oz
• 2 cup
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1 tsp
• 1 cup
• 1/4 cup
• 3 oz
• 2 cup
• 1/4 cup
• 7 1/2 cup
• 6 tsp
• 2 tsp
• 1 cup
• 3 1/2 cup
• 1 cup
• 1/4 tsp
• 5 lb
• 2/3 cup
• 3/4 cup
• 1/4 cup
• 4 1/2 cup
• 3/4 cup
• 1 tsp
• 1 tsp
• 1 tbsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 2 cup
• 2 tbsp
• 6 tbsp
• 1/3 cup
• 14 oz
• 1 lb
• 28 oz
• 1/2 cup

Method (preview)

1. 1

   1. Heat oven to 325 degrees F. Have ungreased baking sheets ready.

2. 2

   Stir in flour and baking powder. (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.) Shape scant teaspoonsful of dough into balls about the size of a marble.

3. 3

   Place on baking sheet, leaving about 2 inches between cookies.

4. 4

   Flatten slightly.

5. 5

   3. Bake until golden, about 15 minutes. Transfer to wire racks to cool.

6. 6

   4. Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat.

7. 7

   Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.) Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover.

8. 8

   Press chopped pecans onto tops of cookies.

9. 9

   Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes.

10. 10

    Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.

11. 11

    The first-place winner of the Tribune's 1991 Holiday Cookie Contest is

12. 12

    December 5, 1991.

13. 13

    Heat oil in a Dutch oven over medium-high heat.

14. 14

    Add onion and kale and cook stirring often, until the onion starts to soften, 5 to 7 minutes.

15. 15

    Stir in broth, tomatoes, potatoes, rosemary and pepper.

16. 16

    Cover, increase heat to high and bring to a boil, stirring occasionally.

17. 17

    Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes.

18. 18

    Stir in sausage and vinegar and continue to cook, stirring often, until heated through, about 2 minutes more.

19. 19

    In a saucepan, combine butter, brown sugar and cinnamon; cook and stir over low heat until sugar is dissolved. Cool.

20. 20

    Cut dough into 1-inch pieces.

21. 21

    Spread a fourth of the syrup mixture over the bottom of a greased 10-inch tube pan.

22. 22

    Sprinkle with half of the pecans and cherries and a third of the dough.

23. 23

    Repeat layers once.

24. 24

    Top with half of the remaining syrup and remaining dough; drizzle with remaining syrup.

25. 25

    Cover with greased plastic wrap.

26. 26

    Refrigerate overnight.

27. 27

    Remove from the refrigerator 30 minutes before baking. Remove plastic wrap.

28. 28

    Bake at 375F. For 3-540 minutes.

29. 29

    In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well.

30. 30

    In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes.

31. 31

    Add flour; gradually stir in milk.

32. 32

    Bring to a boil; boil for 2 minutes, stirring constantly.

33. 33

    Remove from the heat; stir in cheese until melted. Add pimientos and salt.

34. 34

    Place half of the cauliflower in a greased 2-quart baking dish; top with half of the sauce.

35. 35

    Repeat layers.

36. 36

    Bake, uncovered, at 325F. for 25 minutes or until bubbly.

37. 37

    Sprinkle with paprika if desired.

38. 38

    In a mixing bowl, combine the first seven ingredients; mix well.

39. 39

    Shape into two balls; roll in pecans.

40. 40

    Cover and chill.

41. 41

    Remove from the refrigerator 15 minutes before serving.

42. 42

    Serve with crackers.