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FareShare Gazette -- November 2011 Recipes

Make FareShare Gazette -- November 2011 Recipes at home with Creamy Peanut Butter, Powdered Sugar, All Purpose Flour, Sugar, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 3/4 cup
• 1/3 cup
• 1/2 cup
• 1 dash
• 2 cup
• 2 tsp
• 1 tsp
• 1/2 cup
• 2 lb
• 1 1/2 cup
• 1 cup
• 1 tbsp
• 2 tsp
• 1 tsp
• 3 tbsp
• 1 cup
• 1/2 cup
• 3/4 cup
• 2/3 cup
• 1 tsp
• 8 clove
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 2 clove
• 1 1/2 lb
• 3 cup
• 3 cup
• 1 3/4 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/4 lb
• 1/2 cup
• 1/4 lb
• 1/2 cup
• 1/4 lb
• 12 cup
• 1 pinch
• 1 cup
• 1/2 cup
• 1 pinch
• 1 tbsp
• 1/2 cup
• 1 pinch
• 2 tbsp

Method (preview)

1. 1

   Mix peanut butter and powdered sugar until crumbly. Reserve 2 tablespoons of mixture; spread remainder in bottom of pie shell.

2. 2

   Mix flour, sugar, salt, milk and egg yolks in a saucepan (or in a microwavable bowl); cook, stirring until it comes to a rolling boil.

3. 3

   Remove filling from heat, add butter and vanilla.

4. 4

   Arrange banana slices over peanut butter mixture. Pour filling over bananas and let cool. Chill several hours.

5. 5

   Whip cream and spread over filling. Sprinkle reserved peanut butter crumbs on top.

6. 6

   Prepare peanut butter cookie crust - crush cookies, add sugar and butter.

7. 7

   Press into a springform pan.

8. 8

   Combine cream cheese and peanut butter in a large bowl.

9. 9

   Beat the mixture in an electric mixer (using a wire whip) until smooth.

10. 10

    Gradually add sugar and flour.

11. 11

    Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.

12. 12

    Scrape ingredients from side of bowl before adding eggs.

13. 13

    Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.

14. 14

    Mix in the vanilla extract.

15. 15

    Be careful not to over-mix.

16. 16

    Remove bowl from mixer.

17. 17

    Pour mixture into prepared peanut butter cookie crust.

18. 18

    Place cheesecake in oven on center rack.

19. 19

    Bake cheesecake in a water bath for approximately 2 hours in 350-degree-F. oven or until tip of a knife comes out clean when inserted in center of cake.

20. 20

    Cool completely.

21. 21

    Dust with powdered sugar or sprinkle with chopped mint.

22. 22

    Amount Measure Ingredient -- Preparation Method

23. 23

    [Bake for 5 to 7 minutes -- cool 10 minutes]

24. 24

    1/3 cup Nutella -- (hazelnut spread)

25. 25

    Garnishes -- if desired 1/4 cup Nutella

26. 26

    Spread hazelnut spread evenly on bottom only of crust; sprinkle chocolate chips and peanuts over hazelnut spread.

27. 27

    In large bowl, beat egg yolks and brown sugar on medium speed until mixture is light in color and thickens.

28. 28

    Add peanut butter and corn syrup; beat until blended.

29. 29

    Beat in milk and vanilla gradually on low speed.

30. 30

    Gently stir egg whites into peanut butter mixture until blended; spread over chocolate chips and peanuts.

31. 31

    Bake 32 to 38 minutes or until filling is set (center may be slightly soft).

32. 32

    Serve pie warm or at room temperature drizzled with warmed hazelnut spread and sweetened whipped cream.

33. 33

    Roast eggplants over a grill until brown.

34. 34

    Or roast them in a 400F oven until brown on the outside and soft on the inside (test with a fork).

35. 35

    Cool and peel.

36. 36

    Mash the pulp.

37. 37

    Stir in the turmeric.

38. 38

    Add the eggplant pulp and saute briefly, stirring well.

39. 39

    Add the salt and pepper.

40. 40

    Stir tomato into the eggplant.

41. 41

    Cook over a low heat for 5 minutes.

42. 42

    Pour eggs over the eggplant.

43. 43

    When the eggs start to solidify, stir briefly, and serve.

44. 44

    In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

45. 45

    Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper.

46. 46

    Bring to a boil.

47. 47

    Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

48. 48

    Return the soup to the pot and bring to a simmer.

49. 49

    Add the broccoli florets and simmer until they are tender, about 5 minutes.

50. 50

    Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

51. 51

    If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more.

52. 52

    Puree the soup until smooth.

53. 53

    This would also make a great first course for six people.