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FareShare Gazette -- January 2006 Recipes

FareShare Gazette -- January 2006 Recipes comes together with Flour, Skim Milk, Baking Powder, Salt, and Baking Soda. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1 1/4 cup
• 1/2 cup
• 1 tsp
• 1 tbsp
• 1/2 tsp
• 1 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1 pinch
• 1/2 cup
• 1 1/4 cup
• 1 1/2 cup
• 1 pinch
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 375F. and spray a 6 cup muffin tin with cooking spray.

2. 2

   Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown.

3. 3

   Combine cereal and milk in a large bowl and set aside for 5 minutes to soften.

4. 4

   Meanwhile, combine flour, cinnamon, sugar, baking powder and salt in a medium bowl. Add raisins and set aside.

5. 5

   Combine applesauce and egg substitute and stir into the cereal mixture.

6. 6

   Divide into 12 muffin cups which have been sprayed with nonstick spray.

7. 7

   Bake at 400F. about 25 minutes, till lightly browned.

8. 8

   In bowl, whisk together flour, sugar and salt.

9. 9

   Using pastry blender or two knives, cut in butter until mixture resembles fine crumbs with a few larger pieces.

10. 10

    Drizzle with cream, tossing with fork until dough clamps together.

11. 11

    Turn out onto floured work surface. Press into smooth ball; flatten into disk. Wrap in plastic wrap and refrigerate until firm (about 30 minutes).

12. 12

    On lightly floured surface, roll out dough to 3 mm thickness.

13. 13

    Fit into 23 cm round fluted tart pan with removable bottom.

14. 14

    Trim edge to 1 cm overhang; fold inside and press to adhere and form smooth edge.

15. 15

    Refrigerate for 30 minutes.

16. 16

    With fork, prick pastry all over.

17. 17

    Line with foil and fill with pie weights or dried beans.

18. 18

    Bake in bottom third of a 400 F (200 C) oven until firm and edge is light golden, about 15 minutes.

19. 19

    Remove weights and foil.

20. 20

    Bake until bottom is golden, about 10 minutes.

21. 21

    Let cool in pan on rack.

22. 22

    Meanwhile, in bowl, pour 1 cup boiling water over raisins and apricots. Let soak until plump, about 15 minutes. Drain.

23. 23

    In separate bowl, whisk together sour cream, egg, sugar, flour, orange rind, vanilla and salt.

24. 24

    Stir in raisins and apricots.

25. 25

    Pour into baked pastry shell.

26. 26

    Cut 2 strips of foil, each 30 cm long.

27. 27

    Press lightly over exposed pastry on rim.

28. 28

    Bake in bottom third of 400 F oven until filling is puffed and light golden (about 25 minutes). Let cool in pan on rack.