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FareShare Gazette -- May 2009 Recipes

A home-style FareShare Gazette -- May 2009 Recipes made with Caramel Ice Cream Topping, Chocolate Syrup, Cream To, Vegetable Oil, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tsp
• 1 tsp
• 1 tbsp
• 1 1/3 cup
• 2 1/4 cup
• 2 1/4 cup
• 2 tsp
• 2 tsp
• 1/2 tsp
• 2 tsp
• 20 oz
• 1 1/2 lb
• 2 cup
• 3/4 cup
• 1 lb
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 1/2 tsp
• 1 dash
• 1/3 cup
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   To prepare cake, preheat oven to 350F.

2. 2

   Line bottom of three 8-inch round cake pans with parchment paper.

3. 3

   Leave sides of pan dry � no cooking spray needed.

4. 4

   Combine eggs and oil in a large mixing bowl.

5. 5

   Beat 2 minutes with a mixer on medium speed.

6. 6

   Add 1 cup sugar and continue mixing 2 minutes.

7. 7

   Add remaining sugar and mix 3 to 4 minutes.

8. 8

   Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute.

9. 9

   Add carrots, walnuts and pineapple; mix until well combined.

10. 10

    5. Bake 60 minutes or until a wooden pick inserted in the center comes out clean.

11. 11

    Cool to room temperature on a wire rack.

12. 12

    Run knife around edge of cakes and remove from pans.

13. 13

    Wrap in plastic wrap and refrigerate overnight.

14. 14

    To prepare icing, place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth.

15. 15

    Add melted chocolate a little at a time, continuing to beat at medium speed.

16. 16

    Add butter a little at a time.

17. 17

    Scrape down sides of bowl; add lemon rind and beat until combined.

18. 18

    Remove cakes from refrigerator.

19. 19

    Ice top of one layer.

20. 20

    Place second layer on top; ice top.

21. 21

    Place third layer on top; ice top and sides of cake.

22. 22

    Press chopped walnuts into sides of cake.

23. 23

    Amount Measure Ingredient -- Preparation Method

24. 24

    [the recipe actually called for 1 handful]

25. 25

    Rice or toast to serve Place the chicken livers in the bottom of a pan; sprinkle them with the salt and pepper.

26. 26

    Cover tightly and cook over very low heat for 20 minutes.

27. 27

    Warm a handful of seedless grapes with a small amount of water in another pan over low heat.

28. 28

    Sprinkle the rye or bourbon over the livers; add the grapes and reheat the mixture over low heat for 1 minute.

29. 29

    Separate the eggs and beat the yolks until light.

30. 30

    Sift together the salt, cinnamon and flour; add to the yolks.

31. 31

    Add sieved cottage cheese, milk and butter; mix.

32. 32

    Beat the egg whites until stiff then fold into the batter.

33. 33

    Cook on a hot griddle, using about 1 tablespoon of batter for each cake.

34. 34

    When browned on both sides, remove to a hot serving platter and dust lightly with powdered sugar.