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FareShare Gazette -- November 2011 Recipes

This FareShare Gazette -- November 2011 Recipes recipe uses Vanilla Wafers, Unsalted Butter Melted, Water, Sugar, and Warm Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Fit work bowl with the steel knife.

2. 2

   Add almonds and process on/off, on/off until coarsely chopped.

3. 3

   Add vanilla wafers and process until fine.

4. 4

   Blend in butter until crumbs are moistened.

5. 5

   Press mixture into the bottom and partly up the sides of a 10-inch (3.

6. 6

   Refrigerate.

7. 7

   Place 1/4 cup (50 mL) water in a medium-sized heavy saucepan. Sprinkle with the gelatin and let stand for 5 minutes.

8. 8

   Rinse and dry the work bowl and steel knife.

9. 9

   Add egg yolks and 1 cup (250 mL) sugar.

10. 10

    Process (immediately) until light in colour.

11. 11

    Add milk through the feed tube; blend.

12. 12

    Dissolve the gelatin over low heat and stir in the milk mixture.

13. 13

    Cook over low heat until the mixture begins to thicken.

14. 14

    Cool for about 5 minutes.

15. 15

    Cut the cream cheese into cubes and add to the work bowl.

16. 16

    Add almond extract and liqueur; blend.

17. 17

    Slowly add the custard, blend and scrape down the sides of the bowl.

18. 18

    Pour the mixture into a mixing bowl set into a larger bowl filled with ice cubes. (Where I live if you do this sort of thing in the winter you can just fill the larger bowl with snow.

19. 19

    H.) Stir occasionally to prevent setting around the outside edges.

20. 20

    Cool until the mixture is thick and syrupy.

21. 21

    Beat the egg whites with 1/4 cup (50 mL) sugar until stiff.

22. 22

    Whip the cream until light and fluffy.

23. 23

    To lighten the gelatin mixture, stir 1/3 of the beaten egg whites into it first, then fold in the remaining egg whites and 2/3 of the whipped cream.

24. 24

    Turn the mixture into the prepared crust and refrigerate.

25. 25

    Garnish

26. 26

    To the remaining cream add the icing sugar and the 3 tablespoons (45 mL) liqueur.

27. 27

    Whip until stiff.

28. 28

    Pipe or spoon the cream attractively over the cake.

29. 29

    Sprinkle the top with sliced toasted almonds and refrigerate the cake for 2 to 3 hours before serving.

30. 30

    Preheat an oven to 350F. Butter a 9-by-12-inch oval baking dish.

31. 31

    Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven and let cool.

32. 32

    In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt.

33. 33

    Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter.

34. 34

    Set aside.

35. 35

    Peel, halve and core the apples, then cut lengthwise into slices 1/2-inch thick.

36. 36

    Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice.

37. 37

    Pour the filling into the prepared dish, leveling the surface.

38. 38

    Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4 inch space between the topping and the pan sides.

39. 39

    Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown.

40. 40

    Melt the butter in an 8- x 8-inch baking pan.

41. 41

    Add the apple slices and turn gently to coat with the butter.

42. 42

    Sprinkle with the first amount of brown sugar and the orange peel.

43. 43

    Mix the 1/2 teaspoon of ginger with the orange juice and pour over all.

44. 44

    Simmer in the baking pan over low heat for 6 to 8 minutes.

45. 45

    Make the cake by sifting together the flour, soda, salt, ginger, cinnamon and cloves.

46. 46

    Beat the brown sugar, molasses and melted shortening into the well-beaten eggs.

47. 47

    When well mixed, add the sifted dry ingredients and beat until smooth.

48. 48

    Place the vinegar in a measuring cup and fill to the 1-cup measure with boiling water.

49. 49

    Add to the batter; beat well and pour over the apples.