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FareShare Gazette -- January 2005 Recipes

A home-style FareShare Gazette -- January 2005 Recipes made with All Purpose Flour, Baking Powder, Salted Butter, White Sugar, and Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 3/4 cup
• 1 tsp
• 1 cup
• 1 cup
• 2 cup
• 1 1/2 cup
• 1 tsp
• 1 tsp
• 12 tbsp
• 1 tsp
• 1/4 cup
• 3 cup
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 3/4 cup
• 1/4 cup
• 1/2 cup
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 2/3 cup
• 1 cup
• 2/3 cup
• 1/4 cup
• 1 tsp
• 1/4 tsp
• 1 3/4 cup
• 1/2 lb
• 1/2 cup
• 1/2 cup
• 1 1/2 tsp
• 1 tbsp
• 1 3/4 cup
• 1 tsp
• 1/2 tsp
• 1 1/2 cup

Method (preview)

1. 1

   Cream butter, sugar and egg. Add to flour mixture then fold in marmalade and orange segments. Do not over mix this.

2. 2

   Drop by tablespoons and bake for 24-25 minutes, until bottoms just begin to brown. Cool on a flat surface.

3. 3

   Heat oven to 350 degrees F. Lightly spray 13x9x2-inch baking pan or dish with non-stick spray.

4. 4

   For bars, combine oats, flour, sugar, coconut, baking soda and salt in large bowl; beat well.

5. 5

   In small bowl, combine butter, syrup, egg and vanilla; mix well.

6. 6

   Add to oat mixture; mix well. (Dough will be stiff.) Press dough evenly into bottom of baking pan or dish.

7. 7

   For topping, combine pecans and sugar in small bowl; mix well. Sprinkle evenly over the dough, pressing down lightly. Drizzle evenly with syrup.

8. 8

   Bake 35 to 38 minutes or until edges are set but center is soft. (Do not overbake.) Cool completely in pan on wire rack.

9. 9

   Cut into bars.

10. 10

    Store in container with tight fitting lid.

11. 11

    Combine remaining 1 1/4 cups marmalade, the beaten egg, orange juice and oil; add to flour mixture, stirring just until mixture is moistened.

12. 12

    Stir in chopped nuts.

13. 13

    Bake at 350F. for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

14. 14

    Transfer from loaf pan to a baking sheet.

15. 15

    Spread reserved marmalade over top of loaf and return to oven for a minute or two, until glazed.

16. 16

    Cool on cake rack.

17. 17

    Cream margarine and sugar; add marmalade, egg and grated orange peel; beat until light.

18. 18

    Sift together dry ingredients; add to creamed mixture, blending well.

19. 19

    Drop by teaspoonfuls onto greased baking sheets.

20. 20

    If desired, apricot or pineapple preserves can be used in place of the place of orange marmalade.

21. 21

    Cook Time: 8 min. Type of Prep: Bake. Cuisine: U.S. Regional

22. 22

    Heat oven to 375 degrees F. Line baking sheets with aluminum foil.

23. 23

    In medium saucepan, melt butter; remove from heat. Stir in oatmeal, sugar, flour, corn syrup, milk, vanilla and salt; mix well.

24. 24

    Drop by level teaspoons about 3 inches apart, onto baking sheets. Spread thinly with rubber spatula, but not touching other cookies.

25. 25

    Bake 6 to 8 minutes or until brown around the edges. Cool completely on baking sheets. Peel foil from cookies.

26. 26

    Stir and microwave another 30 seconds.

27. 27

    Stir until chips are melted and smooth.

28. 28

    Spread thin layer of melted chocolate onto flat side of cookies.

29. 29

    Top with remaining cookies.