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FareShare Gazette -- June 2006 Recipes

FareShare Gazette -- June 2006 Recipes is built on Corn Oil, Sugar, All Purpose Flour, Baking Soda, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 3/4 cup
• 2 cup
• 2 tsp
• 1/2 tsp
• 3 tsp
• 16 oz
• 1 cup
• 1 tsp
• 1 stick
• 3/4 cup
• 1 tbsp
• 1 3/4 cup
• 1/2 tsp
• 1 tbsp
• 1 cup
• 1 cup
• 1 cup
• 1 1/4 cup
• 1/2 tsp
• 3 tbsp
• 1 cup
• 1 tbsp
• 1 tbsp
• 60 g
• 350 g
• 1 pinch
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/8 tsp
• 1 cup
• 2 cup
• 1/2 cup
• 5 oz
• 1/2 tsp
• 1 dash
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Beat together corn oil, sugar and eggs until well combined.

2. 2

   Add to egg-sugar mixture, mixing well.

3. 3

   Drain the pineapple and carrots, nuts and pineapple to bowl.

4. 4

   Blend to mix well.

5. 5

   Pour batter into greased and floured 10-inch cake pans (or one 9x13).

6. 6

   Bake at 350F. for 50-60 minutes or until a pick inserted in center comes out clean. Let cool on rack and prepare frosting.

7. 7

   Grease a 9- x 5-inch loaf pan. Preheat oven to 350F.

8. 8

   Cream butter with sugar in large bowl. Mix eggs and vanilla.

9. 9

   Separately, sift together flour, coriander, salt and baking powder. Combine wet and dry ingredients. Add cherries. Mix well.

10. 10

    Pour batter into loaf pan, and bake for 45-55 minutes.

11. 11

    Cool for 10 minutes in pan. Remove to wire rack to fully cool.

12. 12

    Drain tart cherries and add water to liquid to make 1 cup.

13. 13

    Heat liquid to boiling.

14. 14

    Add marshmallows.

15. 15

    Cover and remove from heat.

16. 16

    Let stand for 5 minutes until marshmallows are melted.

17. 17

    Place pan over ice water and beat until thickened.

18. 18

    Fold in cherries and whipped cream.

19. 19

    Sprinkle half of vanilla wafer crumbs in 11 x 7 x 1 1/2-inch pan.

20. 20

    Top with cherry mixture and rest of crumbs. chill overnight.

21. 21

    Cut into squares.

22. 22

    Sift flour and measure.

23. 23

    Sift flour and salt together.

24. 24

    Beat eggs and add milk.

25. 25

    Combine with flour mixture.

26. 26

    Beat until a smooth batter.

27. 27

    Add drained pitted cherries and blend into mixture.

28. 28

    Drop by spoonfuls onto a well greased, hot skillet.

29. 29

    Fry until the edges curl and cakes are brown on both sides.

30. 30

    Sprinkle each cake generously with sugar and stack in layers on a plate.

31. 31

    For the dough: Sieve flour with salt in large bowl.

32. 32

    Make a well in the middle; add egg in the middle of the well, add 8 cl (80 mL/2 1/2 fluid ounces) lukewarm water.

33. 33

    Mix then knead until dough is soft and does not stick to fingers or bowl.

34. 34

    Divide dough into 4 equal parts.

35. 35

    Roll them until they are 1/4-inch thick.

36. 36

    Keep them on a plate, covered with a wet towel, to keep them from drying up.

37. 37

    Using a cup or a glass, cut out circles about 5 cm (2 inches) wide.

38. 38

    Mix fruit with bread and sugar.

39. 39

    Spoon 1 to 2 teaspoons of this mixture in center of each circle.

40. 40

    Brush edges of pastry with egg wash and fold pastry over, creating a turnover-style pastry.

41. 41

    Brush tops with egg wash.

42. 42

    Bake for about 18 minutes, until a light golden brown.

43. 43

    Chop cherries in food processor or manually. Combine all ingredients. Mix well. Refrigerate at least 1 hour.