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FareShare Gazette -- July 2009 Recipes

Make FareShare Gazette -- July 2009 Recipes at home with Sour Cream, Milk, Distilled White Vinegar, White Sugar, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 1/2 cup
• 3/4 cup
• 2 tsp
• 1 cup
• 4 oz
• 3/4 cup
• 3 tbsp
• 3 tbsp
• 1/4 tsp
• 1 pkg
• 1/3 cup
• 3/4 cup
• 2/3 cup
• 1 tbsp
• 16 oz
• 1 cup
• 2 tsp
• 1/2 cup
• 2 1/2 cup
• 3 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 1/4 cup
• 1/2 lb
• 1 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1. In a small bowl, mix ketchup, vinegar, sugar and salt. Gradually pour in oil, stirring constantly, until well blended.

3. 3

   In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts and red onion.

4. 4

   Pour dressing over salad and toss well to coat.

5. 5

   Amount Measure Ingredient -- Preparation Method

6. 6

   1 teaspoon Monterey seasoning -- taco or fajita seasoning mix Amount Measure Ingredient -- Preparation Method

7. 7

   [to line two 8-inch pans]

8. 8

   1 package French Vanilla cake mix -- (18.25 ounces)

9. 9

   1 package Swiss mocha cappuccino mix -- (1.16 ounces)

10. 10

    [such as SKOR or Heath Bars]

11. 11

    Garnish

12. 12

    Preheat oven to 350F.

13. 13

    Lightly grease two 8-inch round cake pans; line with wax paper.

14. 14

    Lightly grease wax paper.

15. 15

    Dust pans with flour; shake out excess, and set aside.

16. 16

    Beat cake mix, next 3 ingredients and 1 cup water in a large bowl at low speed with an electric mixer about 30 seconds; then beat at medium speed 2 minutes.

17. 17

    Pour batter into prepared pans.

18. 18

    Bake at 350F for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.

19. 19

    Let cool in pans on wire racks 10 minutes; remove from pans.

20. 20

    Discard wax paper; cool layers completely on wire racks (1 hour).

21. 21

    Wrap and chill cake layers 1 to 24 hours. (This step enables you split layers with ease.)

22. 22

    Place 1 layer, cut side up on a cake plate.

23. 23

    Brush with one-fourth of Cinnamon-Espresso Syrup (see below).

24. 24

    Spread with 1 1/2 cups Mascarpone Frosting (see below); sprinkle with one-fourth chopped chocolate-covered toffee pieces.

25. 25

    Repeat process with remaining 3 layers, syrup, frosting and chopped candy bar.

26. 26

    Frost sides of cake with remaining 1 1/2 cups frosting.

27. 27

    Garnish, if desired.

28. 28

    Cover and refrigerate overnight.

29. 29

    Store in refrigerator.

30. 30

    Bring 1 cup water, sugar and cinnamon stick to a boil in a small saucepan; boil 1 minute.

31. 31

    Remove from heat; let stand 15 minutes.

32. 32

    Remove and discard cinnamon stick.

33. 33

    Stir in espresso powder and liqueur.

34. 34

    Beat first 3 ingredients at low speed with an electric mixer until creamy.

35. 35

    Gradually add Cinnamon-Espresso Syrup, beating until smooth. Fold in whipped cream. Cover and chill until ready to use.

36. 36

    Using cake mix makes it easier."

37. 37

    1. Preheat oven to 375F. Place paper liners in 20 muffin cups.

38. 38

    Stir flour, baking powder, baking soda, salt and cinnamon together in a large bowl.

39. 39

    Make a well in the center of the flour mixture.

40. 40

    Add milk, eggs and butter to the well; stir quickly just to combine.

41. 41

    Add berries and sugar; stir quickly again just to combine.

42. 42

    3. Spoon batter into muffin cups, filling each nearly to the top. Bake until tops are golden brown and crusty, about 20 minutes.