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FareShare Gazette -- July 2004 Recipes

FareShare Gazette -- July 2004 Recipes comes together with Sugar, Salt, Buttermilk, Cake Flour, and Vanilla. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Make a paste with the red food coloring and cocoa; add to sugar mixture.

2. 2

   Mix salt and buttermilk to sugar mixture; alternating with cake flour and vanilla. Add baking soda and vinegar.

3. 3

   Pour cake batter into 2 (8 or 9-inch) cake pans you've sprayed with non- stick coating.

4. 4

   Bake in 350 degree F. oven about 35 minutes or until toothpick inserted near center comes out clean.

5. 5

   Cool cake 10 minutes before removing from pans to racks to cool completely.

6. 6

   In a saucepan, cook flour and milk until thick: cool. Whisk or stir flour and milk constantly while thickening.

7. 7

   In mixing bowl, cream sugar, butter and vanilla until fluffy.

8. 8

   Combine milk and flour mixture with sugar mixture and blend well.

9. 9

   In a large skillet, brown meat and onion; drain well.

10. 10

    Stir in tomato sauce, garlic powder, salt and pepper.

11. 11

    Spoon corn evenly over meat mixture.

12. 12

    Mix potatoes and green chiles together, "add a little onion powder to this," and the chopped tomato. Spread over the corn layer.

13. 13

    Bake at 350 degrees F. for 35 to 40 minutes or until bubbly. Let stand 5 minutes before serving.

14. 14

    Fry the bacon until crisp.

15. 15

    Remove from pan and add potato slices.

16. 16

    Cook until tender.

17. 17

    Place bacon and potatoes in casserole.

18. 18

    Brown the hamburger with one chopped onion in 2 tablespoons butter in the same frying pan.

19. 19

    Add this to the potatoes.

20. 20

    Top with spaghetti sauce and bake uncovered in 350F. oven for 20 minutes.

21. 21

    Stir mixture a little after 20 minutes and cover.

22. 22

    Bake for an additional 25 minutes or until potatoes are tender and casserole is bubbling.

23. 23

    Melt chocolate with whipping cream in small heavy saucepan over low heat.

24. 24

    Stir until smooth. Cool mixture to room temperature.

25. 25

    In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside.

26. 26

    Pour Grand Marnier into a shallow bowl.

27. 27

    Pour first measure of sugar onto a small plate.

28. 28

    Trim a ladyfinger to height of the rim of a springform pan.

29. 29

    Quickly dip the cookie into the liqueur, turning to coat lightly.

30. 30

    Dip one side into sugar.

31. 31

    Place cookie rounded side up with the sugared side against the side of the pan.

32. 32

    Repeat with as many ladyfingers as needed to cover sides of pan.

33. 33

    Trim to fit.

34. 34

    Spoon half of the cheese and chocolate mixture into pan, smooth the top.

35. 35

    Sprinkle with half of the mixed berries.

36. 36

    Top with more dipped ladyfingers, covering berries completely and trimming to fit.

37. 37

    Follow with remaining cheese mixture.

38. 38

    Top dessert with remaining berries.

39. 39

    Cover; chill at least 6 hours, or overnight.

40. 40

    Release pan sides and transfer cake to a serving platter.

41. 41

    Garnish with white chocolate curls, if desired.