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FareShare Gazette -- November 2011 Recipes

Make FareShare Gazette -- November 2011 Recipes at home with Sugar, Butter, Crispy Rice Cereal, Peanut Butter, and Chocolate Chips. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 cup
• 5 cup
• 1/4 cup
• 1 pkg
• 1 pkg
• 3/4 cup
• 4 tbsp
• 2 tbsp
• 3/4 cup
• 3/4 cup
• 2 tsp
• 1/4 tsp
• 1/3 cup
• 1 cup
• 1 tsp
• 1/2 cup
• 4 clove
• 2 tsp

Method (preview)

1. 1

   Fit the work bowl with the steel knife.

2. 2

   With the machine running, drop the zest through the feed tube, add sugar and process until the zest is finely chopped.

3. 3

   Add raspberries and liqueur; process until smooth. Add jelly and blend in.

4. 4

   Melt butter in saucepan, add marshmallows and cook over low heat.

5. 5

   Add peanut butter, then stir in Rice Krispies.

6. 6

   Press in 9- x 13-inch pan.

7. 7

   Melt together chocolate and butterscotch chips, stirring until smooth.

8. 8

   Spread over Rice Krispies. Cut into bars.

9. 9

   Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble.

10. 10

    Let cool.

11. 11

    Coat the sides of the skillet with cooking spray.

12. 12

    Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped.

13. 13

    Pour evenly over the cooled brown sugar mixture in the skillet.

14. 14

    Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

15. 15

    Separate egg whites and yolks.

16. 16

    Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla.

17. 17

    Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy.

18. 18

    Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour.

19. 19

    Stir just until the flour is incorporated.

20. 20

    Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium- high speed until they hold soft peaks.

21. 21

    Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain.

22. 22

    Spread the batter over the cranberries.

23. 23

    Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes.

24. 24

    Let cool in the pan on a wire rack for 15 minutes.

25. 25

    Let cool for at least 30 minutes more before serving.

26. 26

    Serve warm or room temperature.

27. 27

    Garnish with whipped cream, if desired.

28. 28

    Place all ingredients (except seasonings and sour cream) in a stock pot and just cover with water.

29. 29

    Bring to a boil then reduce heat and simmer till the veggies are just tender.

30. 30

    Cool slightly then blend with an immersion blender till smooth.

31. 31

    Seasoned with salt and pepper to taste, add cinnamon, nutmeg and ginger.

32. 32

    Serve with a dollop of sour cream or make the whole pot full creamy by adding sour cream to the entire recipe after blending.

33. 33

    Yummy!