← All recipes

FareShare Gazette -- November 2004 Recipes

This FareShare Gazette -- November 2004 Recipes recipe uses All Purpose Flour, Salt, Baking Powder, Cottage Cheese, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 tsp
• 1 1/2 tsp
• 3/4 cup
• 3/4 tsp
• 1 tbsp
• 1 1/2 cup
• 1/3 cup
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1 1/4 cup
• 1/4 tsp
• 1/4 tsp
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tsp
• 4 oz
• 1 tsp
• 1 tsp
• 8 oz
• 2/3 cup
• 2 tbsp
• 1/2 tsp
• 1 cup
• 8 oz
• 1/3 cup
• 1 tbsp
• 1/2 tsp
• 16 oz
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Stir together the flour, salt, baking powder, anise seeds and cumin in a bowl until combined.

2. 2

   In another bowl, whisk together the cottage cheese, oil, eggs and honey until combined.

3. 3

   In a bowl, cream together cream cheese and sugar.

4. 4

   Beat in flour, sour cream, vanilla and butter.

5. 5

   Beat in egg yolk.

6. 6

   Fold in raisins.

7. 7

   Chill until using.

8. 8

   Heat oven to 350 degrees F. Line 3 baking sheets with parchment paper.

9. 9

   In medium bowl, stir together flour, baking soda and salt.

10. 10

    In a large bowl, beat butter, sugar and brown sugar at medium speed 1 minute or until smoothly blended.

11. 11

    Beat in egg, lemon juice, vanilla and almond extract 1 minute or until blended.

12. 12

    Mixture may look curdled.

13. 13

    Reduce speed of mixer to low; beat in flour mixture just until blended.

14. 14

    Stir in cashews, white baking chips and dried cherries by hand.

15. 15

    Drop by tablespoons 2 inches apart on baking sheets.

16. 16

    Bake, one sheet at a time, 12 to 14 minutes or until edges are light brown and centers are light golden brown.

17. 17

    Cool 1 minute before removing to wire rack to cool completely.

18. 18

    To make glaze, place chopped white chocolate, white baking chips are commonly referred to as white chips.

19. 19

    For best flavor, look for a brand that contains cocoa butter.

20. 20

    Do not use white chocolate chips for the glaze.

21. 21

    Chips do not melt well or flow easily for drizzling.

22. 22

    Amount Measure Ingredient -- Preparation Method

23. 23

    1 teaspoon freshly ground white pepper 2 whole chickens -- (about 3 pounds each) rinsed, patted dry -- cut into pieces and partially skinned -- (see Cook's Note)

24. 24

    1 large red onion -- quartered and cut into 1/4-inch-thick slices 6 large grape leaves -- or 10 small cut into 1-inch-wide shreds

25. 25

    In a small bowl, whisk together the yogurt, mint, bay leaf, cumin, coriander, turmeric, salt and white pepper.

26. 26

    Place the chicken pieces in one or two non-reactive baking dishes so they are tightly packed in a single layer.

27. 27

    Scatter the onion and grape leaves on top and pour the yogurt mixture over the chicken.

28. 28

    Turn the chicken pieces to evenly coat them.

29. 29

    Cover the dish with foil and bake until the liquid is bubbling and the chicken is almost tender, about 40 minutes.

30. 30

    Remove the foil, stir gently and continue baking, uncovered, until the chicken is very tender and cooked through, about 20 minutes.

31. 31

    Sprinkle the lemon zest all over the chicken and serve right away.

32. 32

    COOK'S NOTE: To skin a chicken partially, use your fingers to pull away whatever skin comes off easily; leave the rest.

33. 33

    In a mixer whip cream cheese and sugar. Add in lemon juice and vanilla.

34. 34

    Fold in whipped cream.