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FareShare Gazette -- September 2009 Recipes

A home-style FareShare Gazette -- September 2009 Recipes made with All Purpose Flour, Granulated Sugar, Baking Powder, Salt, and Cold Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1 1/2 cup
• 3 tsp
• 1 tsp
• 3/4 cup
• 1/2 cup
• 2 tsp
• 1 cup
• 1/2 tsp
• 1/3 cup
• 2 cup
• 2 tbsp
• 1 1/2 cup
• 2 tbsp
• 1 1/2 tsp
• 1 tsp
• 1/4 tsp
• 1 dash
• 1 dash
• 1 dash
• 2 tbsp
• 1 cup
• 1 1/2 cup
• 4 cup
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 3 tbsp

Method (preview)

1. 1

   Move oven rack to lowest position.

2. 2

   Heat oven to 325F.

3. 3

   In large bowl, mix flour, sugar, baking powder and salt.

4. 4

   Beat in cold water, oil, vanilla, lemon zest and egg yolks until smooth.

5. 5

   Wash and dry beaters.

6. 6

   In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.

7. 7

   Gradually pour flour mixture over beaten egg whites, folding with rubber spatula just until blended.

8. 8

   Pour into ungreased 10-inch angel food (tube) cake pan.

9. 9

   Bake about 1 hour 15 minutes or until top springs back when touched lightly.

10. 10

    Immediately turn pan upside down onto heatproof funnel or bottle.

11. 11

    Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.

12. 12

    4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat.

13. 13

    Stir in powdered sugar and lemon zest until smooth.

14. 14

    Stir in lemon juice, 1 tablespoon at a time, until smooth and the consistency of thick syrup.

15. 15

    Add yellow food coloring if desired.

16. 16

    Spread glaze over top of cake, allowing some to drizzle down side.

17. 17

    5. Garnish with jell slices and mint, if desired. Serve at room temperature.

18. 18

    If using self-rising flour, there is no need to add baking powder and salt.

19. 19

    Combine oil, vinegar, red pepper, sugar, salt and black pepper. Cover and let stand at room temperature.

20. 20

    Melt butter in a 6-quart pressure cooker over medium heat.

21. 21

    Add onion; cook 2 minutes, stirring frequently.

22. 22

    Add rice and garlic; cook 2 minutes, stirring constantly.

23. 23

    Add wine; cook 1 minute or until liquid is absorbed, stirring frequently.

24. 24

    Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper and nutmeg.

25. 25

    Close lid securely, and bring to high pressure over high heat.

26. 26

    Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes.

27. 27

    Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice and basil. Top with tomato topping.

28. 28

    Rating: 5

29. 29

    Publication Date: 5

30. 30

    Exported from A Cook's Books - Recipe Management for Macintosh.