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FareShare Gazette -- January 2005 Recipes

Make FareShare Gazette -- January 2005 Recipes at home with Flour, Baking Powder, Lukewarm Water, Butter Or Margarine Softened, and Firmly Packed Brown Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 12 cup
• 9 tbsp
• 7 cup
• 1 cup
• 1 1/2 cup
• 2 tsp
• 1 cup
• 2 cup
• 2 tsp
• 2 cup
• 2/3 cup
• 1/2 cup
• 2/3 cup
• 16 oz
• 2 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Indian Taco fry bread mix for large group

3. 3

   Mix and flip ingredients a "few" times only, do need to be moist only so it sticks together.

4. 4

   Cut in hand-size 1/2 pieces, cook in hot oil at least 1 - 1 1/2 inches deep until golden brown.

5. 5

   Put taco bread on plate, then lettuce, tomatoes and cheese topping and add hot sauce if desired. Now enjoy!!!

6. 6

   Combine butter, brown sugar, eggs and vanilla; beat well. Thoroughly stir in melted chocolate.

7. 7

   Combine flour and baking soda. Add to butter mixture; mix well. Stir in oats and raisins. Drop by tablespoons onto greased cookie sheets.

8. 8

   Bake in upper third of oven at 350 degrees F. for 10 to 12 minutes or just until cookies are browned around the edges.

9. 9

   Remove cookies from cookie sheets to wire racks to cool completely. Store in container with tight fitting lid.

10. 10

    Drain pineapple.

11. 11

    Combine flour, butter, 1/2 cup sliced almonds and 1/2 cup sugar until crumbly.

12. 12

    Press into 9 x 13-inch glass pan.

13. 13

    Bake at 350F. for 12 minutes.

14. 14

    Beat cream cheese, eggs, 2/3 cup sugar, vanilla and pineapple.

15. 15

    Pour over crust.

16. 16

    Top with coconut and 2/3 cup almonds.

17. 17

    Continue baking 35 to 40 minutes till golden brown.