FareShare Gazette -- July 2007 Recipes
This FareShare Gazette -- July 2007 Recipes recipe uses Semisweet Chocolate Chopped Coarsely, Unsweetened Chocolate Chopped Coarsely, Sugar, Salt, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 2 oz
- 1 oz
- 1/3 cup
- 1/8 tsp
- 2/3 cup
- 1/4 cup
- 1/4 cup
- 1/2 cup
- 1/2 cup
- 1 tsp
- 1 tsp
- 1 cup
- 9 tbsp
- 6 tbsp
- 2 cup
- 1 cup
- 1/4 cup
- 1 1/2 tbsp
- 1/4 cup
- 1/2 tsp
- 1/2 cup
- 3/4 cup
- 3 cup
- 1/2 cup
- 1 cup
- 5 cup
- 1/4 cup
- 1 tbsp
- 1/2 cup
- 1 tbsp
- 1/2 tsp
- 1/8 tsp
Method (preview)
- 1
In small heavy saucepan over low heat, melt chocolates with the brandy.
- 2
Stir until smooth; set aside.
- 3
In a small bowl, beat eggs, sugar and salt until fluffy.
- 4
Add cream; beat until mixture mounds slightly.
- 5
Beat in chocolate mixture until well blended.
- 6
Spoon into serving bowl or glasses or dessert dishes. Chill. Garnish with whipped cream.
- 7
Add cream; blend 10 seconds.
- 8
Add chocolate mixture; blend until smooth.
- 9
Proceed as above.
- 10
Amount Measure Ingredient -- Preparation Method
- 11
Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
- 12
In a large bowl, combine oats, baking mix and Splenda.
- 13
Add margarine.
- 14
Using a pastry blender or two forks, mix gently until mixture is crumbly.
- 15
Reserve 1/2 cup crumb mixture.
- 16
Stir milk into remaining mixture.
- 17
Fold in walnuts and chocolate chips.
- 18
Using a plastic zip-lock bag, pat mixture into prepared baking dish.
- 19
Carefully spread fruit spread over crust.
- 20
Evenly sprinkle reserved crumb mixture over fruit spread.
- 21
Lightly spray top with butter-flavored cooking spray.
- 22
Bake for 25 to 30 minutes or until golden brown.
- 23
Place baking dish on a wire rack and let set for 10 minutes.
- 24
Cut into 16 bars.
- 25
Put lukewarm water in a bowl.
- 26
Add sugar and yeast.
- 27
Let stand for 10 minutes.
- 28
Add all-purpose flour and mix with a wooden spoon.
- 29
Cover with a towel and let rise in a warm place until double its bulk (about 40 minutes to 1 hour).
- 30
Add egg yolks, sugar, and butter to flour mixture.
- 31
Add to this the 2 cups of flour and need with lard.
- 32
Let rise again in warm place (about 3 hours) until double its bulk.
- 33
Divide into 6 to 12 portions.
- 34
Roll each portion to 1/4 inch thick on a greased board.
- 35
Spread generously with butter and sprinkle with grated cheese.
- 36
Roll up, starting from one end and twisting like a knot.
- 37
Place each roll into an ensaimada mould lined with wax paper and greased with lard.
- 38
Keep in a warm place until each roll doubles its bulk (about 4 hours).
- 39
Bake at 350F for 10 minutes or until light brown. Brush with butter and sprinkle with grated cheese and sugar.
- 40
Amount Measure Ingredient -- Preparation Method
- 41
Let rise for 10 minutes
- 42
Add
- 43
Set aside for 1 hour.
- 44
Beat
- 45
Add 3 cups all purpose flour to the above mixture and let rise for 1 hour.
- 46
Beat
- 47
Add to the above mixture
- 48
Add 5 c. all purpose flour. Add to the above mixture. Place on kneading board and knead while incorporating 1/4 c. melted butter.
- 49
Note from Therese: That means form into coils and let rise again before baking finally.
- 50
After baking, spread generously with European-style butter (has less water content), sprinkle with sugar and grated aged Edam cheese.
- 51
Heat the oil in a large nonstick skillet over medium-high heat.
- 52
Add the onion and cook for 1 minute.
- 53
Add the white mushrooms, shiitake mushrooms, oyster mushrooms and rosemary, mounding them in the skillet.
- 54
Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms give off their liquid and begin to brown.
- 55
Add the garlic, salt and pepper; cook for 2 to 3 minutes or until the liquid is evaporated.
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