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FareShare Gazette -- June 2011 Recipes

FareShare Gazette -- June 2011 Recipes is built on All Purpose Flour, Brown Sugar, Baking Powder, Cinnamon, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 1/4 cup
• 3 tbsp
• 1/2 cup
• 4 cup
• 1/2 tsp
• 1 lb
• 14 1/2 oz
• 2 tsp
• 1 tsp
• 1/4 tsp
• 1 cup
• 3/4 cup
• 1/2 cup
• 3 cup
• 3 oz
• 1 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 3/4 cup
• 1/2 cup
• 1 1/2 cup
• 1 1/2 cup
• 1/3 cup
• 1 tsp

Method (preview)

1. 1

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

2. 2

   In a large bowl combine milk, egg whites and oil...mix well. Then add bananas, cereal and raisins. Continue to mix until well blended.

3. 3

   Add flour mixture to cereal mixture and stir JUST UNTIL COMBINED - DO NOT

4. 4

   OVERMIX. Portion batter into greased muffin cups (12).

5. 5

   Bake at 400 degrees F. for 20-25 minutes or until golden brown.

6. 6

   Place in 6- to 8- quart kettle and mix well.

7. 7

   If short of fruit, fill last cup with water to equal exact amount.

8. 8

   Add the package of powdered pectin to fruit in kettle.

9. 9

   Stir well.

10. 10

    Place over high heat.

11. 11

    Bring to a full, rolling boil, stirring constantly.

12. 12

    Add pre-measured sugar.

13. 13

    Add the 1/4 teaspoon margarine or butter.

14. 14

    Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down).

15. 15

    Boil hard exactly 4 minutes.

16. 16

    Pour into jars. Seal according to manufacturers directions given on the recipe folder in pectin package.

17. 17

    Combine all ingredients except cornstarch and water in slow cooker.

18. 18

    Cover and cooked on Low for 8-10 hours until vegetables are tender.

19. 19

    Prepare and bake pastry shell as directed; set aside.

20. 20

    For filling, in a heavy medium saucepan stir together the sugar and flour.

21. 21

    Gradually stir in milk.

22. 22

    Add chocolate.

23. 23

    Cook and stir over medium heat till mixture is thickened and bubbly.

24. 24

    Reduce heat.

25. 25

    Cook and stir for 2 minutes more.

26. 26

    Remove from heat.

27. 27

    Gradually stir about 1 cup of the hot mixture into the beaten egg yolks.

28. 28

    Return all to saucepan.

29. 29

    Bring to a gentle boil.

30. 30

    Cook and stir for 2 minutes more.

31. 31

    Remove from heat.

32. 32

    Stir in margarine or butter, vanilla and, if desired, almond extract.

33. 33

    Arrange banana slices over bottom of baked pastry shell; pour hot filling over banana slices.

34. 34

    In a mixing bowl combine egg whites, vanilla and cream of tartar.

35. 35

    Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).

36. 36

    Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves.

37. 37

    Immediately spread meringue over hot pie filling, carefully spreading to edge of pastry to seal and prevent shrinkage.

38. 38

    Bake in a preheated 350F oven for 15 minutes. Cool on a rack for 1 hour.

39. 39

    Chill for 3-6 hours before serving. Store in refrigerator.

40. 40

    To make the caramel, put the sugar and water in a heavy saucepan over medium high heat, stirring, until the sugar dissolves.

41. 41

    Cook without stirring until the mixture turns a rich caramel color, 8-12 minutes.

42. 42

    Remove from the heat and immediately pour into eight 1/2-cup custard cups.

43. 43

    Tilt the dishes to coat the bottoms evenly.

44. 44

    Set aside.

45. 45

    To make the custard, in a saucepan, combine the milk, coconut milk and sugar.

46. 46

    Place over medium heat and heat only until hot.

47. 47

    Remove from the heat.

48. 48

    In a bowl, beat the eggs until blended.

49. 49

    Slowly stir in the hot mixture, then mix in the vanilla.

50. 50

    Pour the mixture through a fine mesh sieve into a bowl.

51. 51

    Gently fold in the dried coconut.

52. 52

    Place the caramel lined dishes in a roasting pan.

53. 53

    Pour enough hot water into the roasting pan to reach half-way up the sides of the dishes.

54. 54

    Ladle the egg mixture into the dishes, dividing evenly.

55. 55

    Bake until the custard is set and a knife inserted into the middle of a custard comes out clean, 30 to 35 minutes.

56. 56

    Remove the custards from the water bath and let cool.

57. 57

    Cover and refrigerate to chill well before serving.