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FareShare Gazette -- June 2006 Recipes

FareShare Gazette -- June 2006 Recipes is built on Boiling Water, All Purpose Flour, Baking Powder, Salt, and Ground Cinnamon. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 1/2 cup
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1/2 cup
• 3 tbsp
• 1/2 cup
• 3 tbsp
• 3 cup
• 3/4 cup
• 1/2 tsp
• 1/4 cup
• 2 cup
• 1/4 cup
• 1 cup
• 2 cup
• 7 tbsp
• 1 cup
• 6 oz
• 1/2 cup
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

   Preheat oven to 350 F. Grease a 9-inch (23 cm) square cake pan.

2. 2

   Pour boiling water over oats in small bowl. Mix to moisten oats. Let stand 5 minutes.

3. 3

   Combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

4. 4

   Cream butter, sugar and eggs, beating until light and creamy.

5. 5

   Stir in flour mixture and oats.

6. 6

   Mix well.

7. 7

   Stir in raisins.

8. 8

   Spread batter in prepared pan.

9. 9

   Bake in preheated oven for 45-50 minutes or until toothpick inserted in centre comes out clean. Do not remove from pan.

10. 10

    Melt butter in small saucepan.

11. 11

    Stir in remaining ingredients.

12. 12

    Spread evenly over hot cake.

13. 13

    Broil 6 inches (15 cm) below element for 1 to 2 minutes or until golden.

14. 14

    Toss the ingredients together. Put in a casserole dish; cover.

15. 15

    Bake about 40 minutes.

16. 16

    In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-inch baking pan.

17. 17

    Bake at 350 degrees F. for 10 minutes.

18. 18

    Meanwhile, for filling: Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust.

19. 19

    Bake for 40-45 minutes or until custard is set. Cool.

20. 20

    For topping: Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill.