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FareShare Gazette -- November 2004 Recipes

This FareShare Gazette -- November 2004 Recipes recipe uses Sugar Divided, Sugar, Boiling Water, Applesauce, and Butter Softened. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 3/4 cup
• 1 1/2 cup
• 1 cup
• 2/3 cup
• 2/3 cup
• 1 tsp
• 1 1/4 cup
• 1/4 tsp
• 1 1/2 tsp
• 3 tbsp
• 1 tsp
• 1/4 cup
• 1 tbsp
• 1 cup
• 1 tsp
• 2 1/2 cup
• 1/4 tsp
• 3/4 cup
• 9 oz
• 2 tbsp
• 1 1/4 tsp
• 1 tbsp
• 3 oz
• 1 oz
• 2 3/4 cup
• 2 tsp

Method (preview)

1. 1

   Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.

2. 2

   Add the egg whites and almond extract to the almond mixture and process until well blended.

3. 3

   Add the remaining 1 cup sugar and process again until a thick paste forms.

4. 4

   Preheat the oven to 300 degrees F. Coat two or three baking sheets with oil or butter.

5. 5

   Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between.

6. 6

   Place an almond slice on top of each one. Bake for 20 minutes.

7. 7

   Remove the baking sheets from the oven and loosen the macaroons.

8. 8

   Set them aside to cool completely on the sheets.

9. 9

   Serve right away, or store in an airtight container at room temperature for up to 5 days.

10. 10

    Combine cranberries, sugar and water; bring to a boil.

11. 11

    Boil rapidly 5 minutes or until cranberries pop.

12. 12

    Pour hot cranberry mixture over Jello in 2-quart bowl; stir to dissolve Jello.

13. 13

    Blend in applesauce.

14. 14

    Cover and refrigerate overnight.

15. 15

    Combine butter and powdered sugar in large bowl.

16. 16

    Beat at medium speed, scraping bowl often, until creamy.

17. 17

    Stir in vanilla.

18. 18

    Reduce speed to low; add flour and salt.

19. 19

    Beat until well mixed.

20. 20

    Roll out dough on lightly floured surface, one-half at a time, keeping remaining dough refrigerated until needed.

21. 21

    Roll out to 1/8-inch thick.

22. 22

    Cut dough with 1 1/2-inch round cutter.

23. 23

    Place 1 inch apart onto ungreased cookie sheets.

24. 24

    Whisk egg white with water in small bowl; brush over surface of cookies.

25. 25

    Sprinkle with granulated sugar. Bake for 10 to 12 minutes or until set.

26. 26

    Cool completely on cooling racks.

27. 27

    Meanwhile, heat apricot preserves in small saucepan over medium-low heat until mixture just begins to bubble, 1 to 2 minutes.

28. 28

    Continue cooking 1 minute.

29. 29

    Strain to remove large pieces, if necessary.

30. 30

    Cool completely.

31. 31

    Spread thin layer of preserves onto un-sugared side of cookie; top with second cookie, sugar side down. Repeat with remaining cookies.

32. 32

    Combine salt and milk in a saucepan, scald and let cool to lukewarm; add to dissolved yeast.

33. 33

    Add one cup flour, mustard, baking soda and the cheese; mix until smooth.

34. 34

    Stir in remaining flour.

35. 35

    Place dough in pan, sprinkle more cornmeal on top, cover and let rise in a warm place for about 45 minutes or until center of loaf is about 1 1/2 inches above edge of pan.

36. 36

    Bake in 400F (200C) oven for about 25 minutes, or until loaf sounds hollow when tapped.

37. 37

    Remove from pan and immediately place on a bread rack to cool.