Easy Free Recipes

6 Heath bars; 6 3/8 oz; broken

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

Position rack in center of oven and preheat to 325~F. Grease and flour 9 inch square baking pan. STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside. Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl. Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly. Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container. These are dark, moist and crunchy with bits of toffee candy.

2 c Unbleached all purpose flour

2 ts Baking soda

2 ts Baking powder

2 ts Ground cinnamon

1/2 ts Salt

4 lg Eggs

3/4 c Vegetable oil

3/4 c Sugar

2/3 c Packed golden brown sugar

1/2 c Orange marmalade

1/2 c Orange juice

3 c (lightly packed) grated Peeled carrots

3/4 c Chopped toasted walnuts

FROSTING
4 8-oz packages cream cheese, Room temperature

2 c Powdered sugar

1 1/4 c (about) orange marmalade

6 tb (3/4 stick) unsalted butter, Room temperature

2 ts Grated orange peel

1 1/4 c Finely chopped toasted Walnuts (about 6 oz)

FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bols. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.

FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread. Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.) SOURCE: BON APPETIT, May ‘93

2 c Matzah farfel

Cold water

2 tb Margarine or oil

2 Eggs

1/2 ts Salt

1/3 c Sugar

1 Apple, pared, sliced/diced

1 Banana sliced

1/2 c Chopped nuts

Grease for the pan the Complete Passover Cookbook, by Frances AvRutick. In a small bowl, cover the farfel with cold water, drain immediately. The farfel should be moist but not soggy. In a large mixiing bowl, beat the eggs with the oil or margarine.Add the farfel. Stir well. Add the apple or banana and the nuts. Gently mix. Pour the into greased 8″ square pan. Bake in a 350 oven until brown, 30-40 minutes. Serves 6-8. This is the only recipe I have for this as it is not something I make. I do think that there were other farfel kugel recipes earlier. I would backdate and see if there are any still alive. Or post a note to Elaine Radis who has collected the Pesach recipes on her meal master.

3 sm Whole chicken breasts

1 lb Linguine; in 6″ lengths

1 sm Green pepper; julienned

1 sm Sweet red pepper julienned

4 Scallions; finely sliced

1 c Salted chopped peanuts roasted

VINAIGRETTE
1 Lemon; juice of

2 tb Dijon mustard

2 tb Brown sugar

2 Garlic cloves; minced

2 tb Chopped fresh ginger root (finely chopped)

1/4 c To 1/3 c. red wine vinegar

1/3 c Sesame oil

1/3 c Vegetable oil

1/3 c Olive oil

Salt and pepper; to taste

GARNISH
Cucumber Watercress Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes. (Or season the chicken with salt and pepper and bake it at 375 F. for 25 minutes). When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain. Cook linguine in salted water according to package instructions. Rinse with cold water to cool. Drain linguine. Place the chicken, linguine, peppers, scallions and peanuts in a large bowl. Prepare vinaigrette by whisking together all the ingredients. Gradually pour the dressing over the salad; mix well. Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs. Recipe from Eichelbaum & Company/San Francisco, CA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 228.

1 c Flour

2 tb Brown sugar

1/2 c Butter or margarine; soften

1 c Heath brickle bits

2 Eggs

3/4 c Brown sugar; firmly packed

1 c Pecans; chopped

1/2 c Flaked coconut

3 tb Flour

1/2 ts Baking powder

1/2 c Semi sweet chocolate chips

In mixing bowl, combine 1 cup flour with the 2 tb brown sugar and butter until the mix resembles coarse crumbs. Pat onto bottom of 10×7″ pan or a 9″ square pan. Bake at 350 for 10-12 minutes until golden. Sprinkle with brickle bits. In mixing bowl, beat the eggs with the 3/4 cup brown sugar, pecans, coconut, 3 tb flour and baking powder. Pour mix evenly over the brickle chips in pan. Reduce oven temperature to 325~. Bake for 25-30 minutes, just until topping is golden. Immediately after removing from oven, sprinkle chocolate chips over top. Allow chips to melt. Spread over bars. Chocolate will not cover bars completely. Cool. Cut into bars.

Ingredients
6 oz ground almonds
3 oz caster sugar 3 oz icing sugar 1 ts lemon juice
1 egg yolk
almond essence, few drops

Directions:

To make the almond paste: Sift the ground almonds and sugars together. Add the remaining ingredients, mix well and knead lightly on a board.

1/2 c Whole almonds

1 lb Cream cheese

3/4 c Sugar

3 Eggs

1 ts Vanilla extract

2 T Amaretto

3/4 c Sour cream

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

3/4 c Butter

2 c Brown sugar

4 Eggs

2 1/2 c All-purpose flour

1 c Walnuts; chopped

3 c Candied fruit

2 c Dates; chopped

1 tb Orange juice

1 ts Orange rind; grated

1/2 ts Orange extract

1 ts Baking powder

1 ts Baking soda

1 ts Salt

1/4 ts Ground nutmeg

1/4 ts Ground cloves

1 ts Ground cinnamon

1 1/2 c Mashed bananas

Recipe by: Rose Murray, The Christmas Cookbook Great Canadian Prepare two 2 Litre (9″ x 5″) loaf pans. Preheat oven to 300 F. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks. Yields about 5 pounds of cake.

Ingredients
1 pk yellow cake mix
1 cn sweetened condensed milk
10 oz frozen strawberry halves, in syrup, thawed
19 oz strawberry ice cream topping
8 oz whipped topping
3/4 cup cocktail salted peanuts

Directions:

Prepare cake mix according to package instructions. Bake in 9×13 inch pan and cool.

Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes.

Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes.

Spread whipped topping over the top. Chop peanuts and sprinkle on top of whipped topping.

Chill before serving.

BRING TO A BOIL IN A small saucepan
2/3 c Water

1/3 c Bulghur Wheat;

simmer, covered until liquid absorbed

BLEND TO A FINE POWDER IN A blender
2 tb Cashews;

ADD AND BLEND AGAIN
1/2 ts Vanilla

1/2 c Milk or yogurt (low-fat)

pour over bulghur wheat and Cook 5 minutes more.

ADD
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm; FAT: 3gm; CAR: 71gm; Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.