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FareShare Gazette -- November 2004 Recipes

FareShare Gazette -- November 2004 Recipes is built on Light Butter, All Purpose Flour Divided, Ground Cinnamon Divided, Lemon Juice, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 4 tbsp
• 2 tsp
• 1 tbsp
• 3 tbsp
• 3/4 cup
• 1/2 cup
• 1 tsp
• 1 1/2 cup
• 1/4 cup
• 1 cup
• 1 tsp
• 1 1/2 tbsp
• 1 1/2 tsp
• 1/4 cup
• 1/2 tsp
• 1 pinch
• 3/4 lb
• 2 tbsp
• 2 tbsp
• 1 1/2 cup
• 3/4 cup

Method (preview)

1. 1

   HEAT oven to 350F. Spray 8x8-inch baking dish with nonstick cooking spray.

2. 2

   PLACE 1/4 cup SPLENDA� Granular, graham crackers, light butter, 2 tablespoons flour and 1 teaspoon cinnamon in bowl of food processor.

3. 3

   Blend until crumbly.

4. 4

   TOSS remaining SPLENDA� Granular, cinnamon, flour, pears, lemon juice and water until fruit is evenly coated.

5. 5

   Place in prepared baking pan.

6. 6

   Cover with crumb topping.

7. 7

   BAKE 40 to 45 minutes or until bubbling around edges. Serve warm.

8. 8

   In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

9. 9

   Add sugar and nutmeg.

10. 10

    Beat until combined, scraping sides of bowl occasionally.

11. 11

    Beat in egg yolks and vanilla until combined.

12. 12

    Beat in as much flour as you can with the mixer.

13. 13

    Using a wooden spoon, stir in any remaining flour.

14. 14

    If necessary, cover and chill in refrigerator about 1 hour or until dough is easy to handle.

15. 15

    Place the egg whites and chopped walnuts in separate small bowls.

16. 16

    Shape dough into 1-inch balls.

17. 17

    Roll balls in egg whites, then in walnuts to coat.

18. 18

    Place balls about 1 inch apart on prepared cookie sheet.

19. 19

    Make an indent with your thumb in the center of each ball.

20. 20

    Bake in a 375F oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

21. 21

    In a small bowl beat butter until softened.

22. 22

    Add confectioner's sugar and beat until fluffy.

23. 23

    Beat in rum extract.

24. 24

    Beat in enough milk to make spreading consistency.

25. 25

    Prick the eggplant once with a knife.

26. 26

    Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes.

27. 27

    While the eggplant bakes, chop and prepare the other ingredients.

28. 28

    Remove the eggplant from oven and set it aside until it's cool enough to handle.

29. 29

    Add the onion, garlic and tomato to the eggplant, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt and pepper.

30. 30

    Stir to blend.

31. 31

    Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.

32. 32

    Place pepperoni on a hot grill, cut-side down. Grill for 3 minutes per side. Remove from the grill and slice into 1/4-inch thick slices.

33. 33

    In a large saute pan, heat the oil.

34. 34

    When the oil is hot, add the onions and saute for 6 minutes.

35. 35

    Add the mushrooms and saute until soft, about 5 minutes.

36. 36

    Season with salt and pepper.

37. 37

    Add the grilled pepperoni, garlic, basil and spinach.

38. 38

    Saute for 3 minutes or until spinach has begun to wilt.

39. 39

    Add the veal demi-glace and bring to a boil.

40. 40

    Reduce heat to a simmer.

41. 41

    Add the heavy cream and bring back up to a boil.

42. 42

    Reduce heat and simmer for 5 minutes.

43. 43

    Add the Parmesan cheese and mix well.

44. 44

    Add the pasta and toss well.

45. 45

    Season with salt and pepper.