← All recipes

FareShare Gazette -- November 2005 Recipes

FareShare Gazette -- November 2005 Recipes comes together with All Purpose Flour, Baking Powder, Salt, Unsalted Butter Softened, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/4 cup
• 2 1/2 tsp
• 1/4 tsp
• 1 1/2 stick
• 1 1/2 cup
• 1 tsp
• 1 1/4 cup
• 8 oz
• 2 cup
• 2 tbsp
• 5 tbsp
• 6 tbsp
• 2 1/2 cup
• 9 oz
• 1 1/2 lb
• 1 cup
• 1 cup
• 11 oz
• 1 tbsp
• 1/3 cup
• 3 tbsp
• 2 tsp
• 1 cup
• 1 cup
• 2 cup
• 2 tsp
• 1 lb

Method (preview)

1. 1

   Preheat oven to 350F. Butter and flour two 9-inch round cake pans.

2. 2

   Sift flour with baking powder and salt.

3. 3

   In a large bowl, cream butter at low speed.

4. 4

   Add sugar and beat until fluffy.

5. 5

   Add eggs, one at a time, beating well between additions.

6. 6

   Add vanilla.

7. 7

   At low speed, beat in dry ingredients in 3 additions, alternating with milk.

8. 8

   Beat in melted chocolate at low speed until incorporated.

9. 9

   Divide batter between 2 prepared pans and smooth the surfaces.

10. 10

    Bake cakes in center of oven for 40 minutes or until golden and springy and a toothpick inserted in the centers comes out clean.

11. 11

    Let cakes cool in pans for 10 minutes, then invert them onto wire racks to cool completely.

12. 12

    Wrap cakes in plastic and refrigerate for at least 2 hours or overnight.

13. 13

    Unwrap cakes and place a layer on a cake plate.

14. 14

    Cover with cooled Key lime filling.

15. 15

    Top with second cake layer.

16. 16

    Spread Key lime frosting over top and sides of cake.

17. 17

    To make crust: Combine ground cookies and sugar in processor.

18. 18

    Add melted butter.

19. 19

    Process, using on/off turns, until moist clumps form.

20. 20

    Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.

21. 21

    To make filling: Place lime juice in bowl.

22. 22

    Sprinkle gelatin over to soften.

23. 23

    In heavy medium saucepan, bring 1/2 cup cream to simmer.

24. 24

    Remove from heat.

25. 25

    Add white chocolate.

26. 26

    Stir until melted and smooth.

27. 27

    Stir in gelatin mixture.

28. 28

    Cool slightly.

29. 29

    Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend.

30. 30

    Slowly beat white chocolate mixture into cream cheese mixture.

31. 31

    In another large bowl, use clean dry beaters to beat remaining 2 cups whipping cream into peaks.

32. 32

    Fold into white chocolate mixture.

33. 33

    Pour filling into prepared crust.

34. 34

    NOTES: To serve: Release pan sides from cake. Transfer cake to platter.

35. 35

    Serve. Makes 12 servings. By Allison Campbell. Recipe from caterer

36. 36

    Staci Motherwell, a Woodbury caterer and personal chef

37. 37

    Combine cream and white chocolate morsels in a medium saucepan over low heat.

38. 38

    Cook 5 minutes or until morsels melt, stirring constantly.

39. 39

    Remove from heat.

40. 40

    Add sour cream, lime rind, and juice; stir well.

41. 41

    Pour into crust.

42. 42

    Cover and chill at least 8 hours.

43. 43

    Garnish, if desired.

44. 44

    Heat the butter in a Dutch oven or soup pot over medium-high heat.

45. 45

    Add the onion and cook, stirring, until lightly browned, about 3 minutes.

46. 46

    Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute.

47. 47

    Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes.

48. 48

    Continue to cook, stirring, for about 1 minute more.

49. 49

    Add the water, salt and vegetables; bring to a boil.

50. 50

    Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes.

51. 51

    Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more.

52. 52

    Season the curry with salt and pepper to taste and freshly squeezed lemon juice.

53. 53

    Transfer to a serving bowl and serve with basmati rice and chutney.

54. 54

    Cook's Note: You may add or substitute any number of vegetables as you like in this recipe.

55. 55

    Cauliflower and green beans are also good, (but add later, after the root vegetables have simmered for 10 minutes.)