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FareShare Gazette -- October 2009 Recipes

FareShare Gazette -- October 2009 Recipes comes together with Saffron Powder, Basmati Rice, Roasted Unsalted Peanuts, Butter Softened, and Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 pinch
• 2 cup
• 1/4 cup
• 1/4 cup
• 1/3 cup
• 1 tsp
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 tbsp
• 4 tsp
• 2 tsp
• 1 dash
• 8 oz
• 1 cup
• 1 tbsp
• 2 cup
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Combine the stock, cardamom, cumin, cinnamon, chilies and saffron in a medium saucepan.

2. 2

   Bring to a boil then add the rice; reduce the heat to low, cover and simmer for about 12 minutes or until the liquid is absorbed.

3. 3

   Discard the cardamom pods and the cinnamon stick.

4. 4

   Serve the pilaf hot, sprinkled with the peanuts and toasted sunflower seeds.

5. 5

   Combine the butter and first amount of sugar (or Splenda granular) in the bowl of an electric mixer; beat until light and fluffy.

6. 6

   Add the egg and lemon juice; continue to beat until well mixed; it might separate but that's OK.

7. 7

   Add the flour and ground hazelnuts; beat until well incorporated.

8. 8

   Spread it close to the edges.

9. 9

   Put the pastry back into the refrigerator while you work with the pears.

10. 10

    Peel the pears.

11. 11

    Remove the cores by cutting a thin slice from the base of the pear and scooping the core out with a small spoon or narrow-bladed sharp knife leaving the pear intact.

12. 12

    Slice each pear into thin wedges lengthwise and fan the slices evenly over the filling using one pear for each piece of pastry.

13. 13

    Mix the melted butter, Frangelico and vanilla in a small bowl; brush over the pears.

14. 14

    Sprinkle with the 1 tablespoon (15 mL) of sugar; refrigerate for 20 minutes.

15. 15

    Bake the pastries approximately 15 minutes or until puffed and lightly browned.

16. 16

    Combine all the ingredients in a blender jar and blend for about 15 seconds.

17. 17

    Preheat oven to 350F.

18. 18

    Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

19. 19

    Stir together flour and next 3 ingredients.

20. 20

    Add to sour cream mixture, beating just until blended.

21. 21

    Stir in apples and 1/2 cup toasted pecans.

22. 22

    Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

23. 23

    Bake at 350F for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.

24. 24

    Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

25. 25

    Bring butter and brown sugar to a boil in a 1-quart heavy saucepan over medium heat, stirring constantly; boil 1 minute.

26. 26

    Remove from heat and spoon over top of bread; let cool completely (about 1 hour).