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FareShare Gazette --February 2011 Recipes

A home-style FareShare Gazette --February 2011 Recipes made with Buttermilk, Water, Salt, Bread Flour We Use Unbleached, and Extra Old Cheddar Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 1/4 cup
• 1 1/2 tsp
• 3 cup
• 3/4 cup
• 1/8 tsp
• 2 tbsp
• 2 tsp
• 1 3/4 cup
• 1 cup
• 2 tsp
• 1/2 tsp
• 2 cup
• 1 1/2 cup
• 1/2 cup
• 2 tsp
• 1/2 cup
• 1/2 cup
• 8 oz
• 1/4 cup
• 1 cup
• 1 tsp
• 2 tbsp
• 2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1 can
• 1 cup
• 1/4 cup
• 4 tbsp
• 3 tbsp
• 1 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Add buttermilk, water, salt, egg, half the flour, cheese, remaining flour, mustard, cayenne pepper, sugar and yeast to the bread machine pan in order recommended by manufacturer.

2. 2

   Select DOUGH cycle; when dough cycle complete remove to counter, cover and let rest for 5 - 10 minutes.

3. 3

   Give the dough a couple of stretch and folds, tuck seams under, place in greased 4 X 8-inch bread pan and let rise in warm place until doubled in size.

4. 4

   Place bread in preheated 375F oven for 35 - 40 minutes until bread sounds hollow when tapped.

5. 5

   Remove from oven, remove bread from pan and let cool on rack.

6. 6

   Preheat oven to 350 F. Place paper muffin liners in a 12-compartment muffin pan.

7. 7

   Sift flour, cocoa, soda and salt into the bowl of an electric mixer.

8. 8

   Add sugar.

9. 9

   Turn mixer onto low speed for 10 seconds to combine ingredients.

10. 10

    Increase speed to medium low.

11. 11

    Add buttermilk, coffee, melted butter, eggs and vanilla.

12. 12

    Increase speed to medium and beat about 2 minutes.

13. 13

    Divide batter equally among muffin cups, filling each about two-thirds full.

14. 14

    In a small mixing bowl, beat cream cheese and egg until mixture is light.

15. 15

    Fold in chocolate chips. Drop 1 tablespoon of the cream cheese mixture into the center of each cupcake.

16. 16

    Bake the cupcakes in the top half of the oven until the cake springs when touched, about 20 minutes.

17. 17

    Let cool in the tins before icing.

18. 18

    Put cream cheese and butter into the bowl of a mixer and beat until well combined, 1 to 2 minutes.

19. 19

    Add 1 cup of icing sugar and beat well.

20. 20

    Add vanilla extract and beat 1 minute longer.

21. 21

    For a stiffer icing, add remaining icing sugar.

22. 22

    In a large bowl, combine the rub ingredients. Rub the mixture evenly over pork chops.

23. 23

    Add the oil to a large cast iron skillet over medium-high heat.

24. 24

    Add the pork chops and cook for 3 minutes per side.

25. 25

    Put the skillet in oven and bake the pork chops until the thickest ones reach an internal temperature of 160F (for medium).

26. 26

    The time will depend on the thickness of your chops.

27. 27

    Remove the skillet from the oven, transfer the chops to a serving platter and serve.

28. 28

    Amount Measure Ingredient -- Preparation Method

29. 29

    1 package Jiffy Corn Muffin Mix -- (8 ounces)

30. 30

    4. Pour into the casserole dish and bake for about 35-40 minutes or until center is set and not jiggly and edges are brown.

31. 31

    If using a muffin pan, fill each one 3/4 full.

32. 32

    Bake for 18-22 minutes or until center is set.

33. 33

    Let the muffin pan cool for at least 5-7 minutes.

34. 34

    6. Use a knife to gently circle the edges, loosening the puddings. Lift out the corn puddings, flipping them upside-down to serve.