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Enjoy Everyone Gets a Gift Bag! Thursday, October 13th • Gwinnett Center Doors open at 4 p.m. for the Vendor Show Cooking Show begins at 7 p.m.
TASTEOFHOME.COM/COOKING-SCHOOLS
entertaining cooking demos by our top culinary specialists
Sunday, October 9, 2011 An Advertising Supplement for the
Gwinnett Daily Post gwinnettdailypost.com
Culinary Specialist Michelle Roberts Blends Passion and Skill to Share the Season’s Best Recipes, Tips, and Techniques
Meet Taste of Home Culinary Specialist, Michelle “Red” Roberts. Michelle conducts Cooking School shows across the country. Her love of traveling to experience the flavors of different cities combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you! When did her love for the kitchen start? Michelle grew up helping her grandmother in the kitchen and knew at an early age that she wanted a
career in food. And as an accomplished singer, she can combine her two “loves” of being on stage and cooking. The passion continued from there. Michelle earned an Associate of Applied Science degree from Copiah-Lincoln Community College in Wesson, Mississippi and a Bachelor of Science degree in Culinary Arts from Mississippi University for Women in Columbus, Mississippi. When asked what her favorite part of the Cooking
School experience is, Michelle replied, “I love being on stage, entertaining, and sharing my love of cooking!” Michelle resides in Calera, Alabama, with her two cats; Simon and Madeline. One of her favorite activities includes spending time at home watching good movies. Michelle is looking forward to coming to Gwinnett. “We’re going to have a lot of fun at this event! Trust me, you don’t want to miss it!” says “Red.”
Page 2 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Ingredients for carefree senior living... • Restaurant-style fine dining or casual bistro dining • Wellness center, salon and spa • Heated, indoor saltwater pool and Jacuzzi • Putting green • Weekly housekeeping • Billiards room • Full calendar of social, educational and recreational programs and cultural events • Convenient monthly leasing with no buy-in
Visit our booth at the Taste of Home event on October 13th and get a “taste” of what you’ve been missing!
Live the lifestyle you deserve
Caring is what we do best
770.236.8333
230 Collins Industrial Way • Lawrenceville, GA 30043 www.lawrencevilleretirement.com gwinnettdailypost.com •
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 3
Cookies get healthier with whole grains Whole grains are an important part of a healthy diet, but sometimes they’re a challenge to incorporate into your daily menu. Once you’ve made the decision to include more whole grains in your diet, the easiest place to start might be – perhaps surprisingly – with cookies. After all, who doesn’t indulge in cookies? According to King Arthur Flour Whole Grain Baking, “Studies show that when American bakers turn on the oven, they’re more likely to bake cookies than anything else.” Cookies are sweet and flavorful, full of chips and nuts, candy and dried fruit. And that’s why they’re so easy to
convert to whole grain. Exchange whole wheat flour for some of the all-purpose flour in a cookie laden with dark brown sugar, butter, toasted pecans, and chocolate chips, and no one will be the wiser. “Our best hint: Let the baked cookies rest for 24 hours, at room temperature, before serving,” says Susan Reid, editor of The Baking Sheet at King Arthur Flour. “This rest gives the bran a chance to soften, lessening the ‘gritty’ mouth-feel some folks get from whole wheat.” These cookies are a great way to convince yourself (and your family) that baking with whole grains can be a tasty
experience. Once you give them a try, you’ll look for reasons to bake with whole grains. More delicious whole grain recipes are available at kingarthurflour.com. Basic Whole Grain Cookies Ingredients: 1/2 cup butter 1/3 cup + 1 tablespoon sugar 1/3 cup brown sugar, packed 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1 large egg 3/4 cup King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour 3/4 cup quick rolled oats 2 tablespoons orange juice
2 cups chips, nuts, and/or dried fruit Directions: Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla until well combined. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again until smooth. Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight. When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto Continued on Page 5
w No on ew Vi
DARWIN Plan your visit at fernbankmuseum.org/darwin.
Kidgits upcoming events at gwinnett place Moms & Tots Weekly Program ®
Stories, games, songs, crafts and more for the 4 and under crowd! Wednesdays from 11 a.m. - 12:30 p.m. through October 26
Follow @darwinposse for a chance to win tickets. ®
Really Really BIG Halloween Party
Saturday, October 29 from 6:00 p.m. to 8:00 p.m. Costume Parade hosted by Radio Disney, Trick-or-Treating, Spooktacular Photo Booth and a Kidgits® Club area for members!
Santa's Arrival on November 19 at Noon Locally sponsored in part by The Isdell Family. Darwin is organized by the American Museum of Natural History in collaboration with the Museum of Science, Boston; The Field Museum, Chicago; the Royal Ontario Museum, Toronto, Canada; and the Natural History Museum, London, England.
Page 4 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Visit Facebook.com/GwinnettPlace for more details 2100 Pleasant Hill Road • Duluth, GA Shopping Line® 678-847-5000.
the prepared baking sheets, spacing them about 2" apart. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For nonrefrigerated dough, bake for about 11 minutes. Remove them from the oven, and cool right on the baking sheets. Yield: about 5 dozen small cookies. Whole-Grain Cookie Tips • In plain-textured and/or light-colored cookies, exchanging the all-purpose flour for whole wheat flour produces a noticeable but pleasant change. To temper the sometimes “tannic” flavor of
the whole wheat, add 2 tablespoons orange juice per cup of flour if the recipe calls for liquid (milk or water). • In “craggier” cookies, substituting up to 50 percent whole wheat for the all-purpose flour is almost unnoticeable. Substituting 100 percent w h o l e wheat, with no all-purpose flour, often works well, though we can’t guarantee it for every recipe. • If your cookie reci-
e pkin Bread Recip Chocolate Pum Ingredients urpose flour 3-1/3 cups all-p 3 cups sugar mpkin pie spice 4 teaspoons pu king soda 2 teaspoons ba 1 teaspoon salt king powder 1/2 teaspoon ba kin 4 eggs ) solid-pack pump 1 can (15 ounces 2/3 cup water oil 2/3 cup canola es) semisweet chocolate chips 2 cups (12 ounc onds, toasted 1 cup sliced alm ts. Directions wl, combine the first six ingredien ter In a large bo , combine the eggs, pumpkin, wa ed. In another bowlo dry ingredients just until moisten and oil; stir int chips and almonds. Stir in chocolate
s Recipe Pumpkin Muffin Cream Cheese Ingredients nces) cream cheese, softened 1 package (8 ou 1 egg r 1 tablespoon suga MUFFIN: urpose flour 2-1/4 cups all-pmp kin pie spice pu ns oo 3 teasp soda g kin ba n oo sp 1 tea lt sa n oo sp tea 1/2 aten 2 eggs, lightly be 2 cups sugar mpkin 1 cup canned puoil 1/2 cup canola s, optional 24 pecan halve Directions , in a small bowl, beat the cream In a For the fillingd sugar until smooth; set aside.ice , cheese, egg an ine the flour, pumpkin pie sp large bowl, comb
gwinnettdailypost.com •
pe directs you to chill the dough, do it! Chilling will create a more tender, lighter-textured cookie that won’t spread too much when baking.
loaf pans. Bake ased 9-in. x 5-in. a toothpick til Pour into two gre un or 5 minutes at 350° for 70-7 center comes out clean. Cool for pans to wire ractoks inserted near the e removing from freeze for up d an 10 minutes befor l foi in rap W . to cool completely tempera3 months. ad: Thaw at roo).m To use frozen bre s each ce sli (16 s ve loa ture. Yield: 2
ste of Home.
Recipe courtesy Ta
, sugar, pumpkin. salt. Beat the eggs ened baking soda anoddry ingredients just until moistor and oil; stir int the batter among 24 greased nfuls Divide half offfin cups. Drop filling by teaspoopecan paper-lined mu with remaining batter. Place a over batter. Top if desired. thon each muffin for 20-22 minutes or until a tooe Bake at 350° clean. Cool for 5 minutes beforzen. pick comes out pans to wire racks. Yield: 2 do removing from
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Recipe courtesy Ta
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 5
Chex® Party Mix Introduces Chex Party Mix-Change, a Fun Update on the Holiday Party Tradition Revamp a Standard Cookie Exchange and Create a New Holiday Classic
Chex® Party Mix puts a modern spin on the traditional holiday cookie exchange by creating a fun – and easy – way to get ready for the holidays while getting together with girlfriends: the Chex Party Mix-Change. Leave the stress and mess of baking behind and stir up some fun at the party by making delicious homemade Chex Party Mix recipes that wow crowds and take just 15 minutes to make in the microwave.
The concept is simple: host a party, asking friends to make enough of their favorite Chex Party Mix recipe to exchange so that everyone can share. Once the recipes are completed, place the treats in fun, festive DIY packaging to send everyone home happy with an assortment of goodies. More than 70 tasty Chex Party Mix recipes can be made in the microwave in 15 minutes or less, so hosting a Chex Party MixChange involves minimal planning and preparation. And, ChexPartyMixChange.com will have just about everything hostesses need to save time and add fun into the party-planning process including, invitations, packaging ideas and shopping lists. “A Chex Party Mix-Change is
a sassy way to streamline entertaining season with less work, more fun, and, of course, tons of irresistible snacks to share,” said Liz Mascolo, Chex cereal marketing manager. “And since all recipes can be made in the microwave in just 15 minutes, gal pals have less to do and more time to catch up and celebrate with each other.” Most Chex Party Mix recipes, including the Original recipe, can be made in the microwave with results just as crunchy and flavorful as treats made in the oven. And, to accommodate those who follow gluten-free diets, there are also 20 gluten-free Chex Party Mix recipes available at ChexPartyMix.com. If you’re looking for a fun twist on favorite holiday flavors at your Chex Party Mix-Change,
stir up a batch of Hot Buttered Yum Chex® Mix: Hot Buttered Yum Chex® Mix Prep Time: 15 Minutes Start to Finish: 15 Minutes Ingredients 2 cups Cinnamon Chex® cereal 4 cups Honey Nut Chex® cereal 1/4 cup butter or margarine 1/4 cup packed brown sugar 2 tablespoons honey 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon rum flavoring 2 cups miniature marshmallows Directions 1. In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stir-
Page 6 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
ring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated. 2. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. 3. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container.
16 servings (1/2 cup each) Other party pleasing recipes that work well for a Chex Party MixChange include: The Original Chex® Party Mix; Chex® Caramel-Chocolate Drizzles; Chex® PB and Chocolate Blast; and Chex® Pumpkin Pie Crunch. For additional information and great-tasting recipes, visit www. ChexPartyMix.com, or www.ChexPartyMixChange.com.
Truth or Pure Fiction? A Useful and Amusing Home Quiz From Holtkamp Heating & Air, Your Local Heating & Air Experts
Q: Higher humidity in the winter is more comfortable. A: True. Humidity is a friend in the winter, a menace in the summer. Proper indoor humidity (between 35-45%) not only helps you feel more comfortable, but helps save on your power bill. Signs of low winter humidity may include static electricity, shrinking wood molding and floors, nosebleeds and upper respiratory problems. Q: Dust in my home means I need to have the ducts cleaned. A: False! Dust in your home is a symptom that you have either leaky ducts or outside air infiltration. Either way, cleaning your ducts will only take care of the symptom, not the cause. A properly sized and maintained hvac/ duct system that is serviced regularly, should constantly remove dust from your home. Just make sure you keep your filter changed. If you have excessive dust, save your money from duct cleaning and call Holtkamp Heating & Air. Let’s find the source of your problem! Q: George Washington invented a fan chair that could have been considered the first personal AC. A: True. At least from our perspective! This fan chair is still gwinnettdailypost.com •
on display at Mount Vernon. Quite an engineering feat and pretty darn cool too! (Yes, that was a bad pun.) Q: Central heating & air systems are designed to last about 25 years. A: False. Most come closer to 7-10 years. Of course, it depends upon the manufacturer, the quality of installation, and regular maintenance. We can’t tell you which manufacturer we think blows this average out of the water but let’s just say, “It’s Hard to Stop a …” Q: Planting a tree beside your outdoor hvac unit helps increase its efficiency. A: False. It may actually reduce it. All landscaping should be kept a minimum of 18-22 inches from your outdoor unit in order to allow for adequate air circulation. Planting near your outdoor unit is always a bad idea! And don’t even think about screening it in! How would like it if someone shoved a towel in your mouth when you’re running a marathon? Q: Electrical static shocks when you touch your honey means your relationship is still alive. A: Well, we just can’t make that call. But refer back to 1) above!
Q: Your furnace filter only needs to be changed two times per year. A: Okay, let’s just make this short and sweet. A big FALSE! Your hvac filter should be changed on average, every 60 days unless you have a high efficiency filtration system. In that case, the filter should be changed once per year. Now that you’ve gotten the hang of this quiz, “Like” Holtkamp HVAC on Facebook and answer the following question to be entered into our drawing for a $300 Visa Gift Card for one lucky Facebook Fan! Q: Question – What 1959 Marilyn Monroe movie starred Tony Curtis and Jack Lemmon about two men hiding from the mafia? (hint – you know the title has to do with heating and cooling!) Holtkamp Heating & Air is owned by Matthew and Suzanne Holtkamp and located in Suwanee, serving both residential and commercial customers. A Trane Comfort Specialist Dealer™ and recipient of the “Best of Gwinnett 200910”, Holtkamp HVAC specializes in energy-efficient, whole-house solutions helping customers be more comfortable while saving money. Visit us at www.HoltkampHVAC.com or call 770.271.7511
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 7
Shake the Salt Habit and take control of your favorite recipes. Before you reach for the salt shaker, consider this: according to the Mayo Clinic, the number-one health threat for both men and women is heart disease. And a big part of preventing heart disease is reducing the amount of sodium, or salt, in your diet. So, how can you eat better without sacrificing flavor? Think fresh. The less processed the food you eat, the better; processed foods (canned soup, frozen entrees and other prepared items) tend to be high in sodium. Instead, load your grocery cart with fruits and vegetables; lean meat, fish and skinless poultry; low fat or fat free dairy products; and whole
grains and pastas. Taste as you cook. When a recipe calls for salt “to taste,” don’t just automatically dump it in. Use salt sparingly as you taste your food at various cooking stages. If you’re used to that salty taste, give it some time; your palate will soon adjust to foods that contain less or no salts. Use herbs. Either fresh or dried, herbs enhance foods’ flavor without sodium. Try basil, oregano, parsley, dill, onion or garlic powder, freshly ground or cayenne pepper. Citrus is another flavorbooster. Try grating lemon zest, or add citrus juice to finished dishes. Cook with stock. A great
way to add flavor to pasta, rice, potatoes, and meat dishes is to cook them in or with a lower sodium stock (chicken, beef/meat, seafood, or vegetable), a healthier choice than high-sodium bouillon cubes or canned broth. If you make your own stock, keep extra in the freezer to always have some on hand. Load your pantry with prepared stock, being sure to choose a brand that’s lower in sodium and as close to homemade as possible. Kitchen Basics stocks contain even less sodium than the leading reduced-sodium broth. Kitchen Basics Real Cooking Stocks are slowly simmered from meat,
bones, vegetables & herbs... and just like homemade these stocks are ALL NATURAL without added MSG, chemicals, fillers or excess salts. A great pantry addition for soups and meals or to flavor your favorite fall vegetables. Whether you are controlling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true to your culinary basics... Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning. Try this fantastic recipe for Continued on Page 9
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mcphailphotography.com Page 8 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Asparagus Risotto and see how using wonderful ingredients can add flavor without having to pile on the salt! Asparagus Risotto Submitted By: Chef Edward Marlier Ingredients 1 pound asparagus 4 Tbsp butter 1/2 cup chopped onion (or shallots) 1 cup arborio rice 1/2 cup dry white wine 32 oz. carton Kitchen Basics Unsalted Chicken Stock 1/2 cup freshly grated Parmesan cheese ¼ cup freshly shaved Parmesan cheese ¼ cup cooked bacon, cut into small strips (pancetta) Directions Prepare the asparagus by breaking off and dis-
carding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain and set aside. In a 3 or 4 quart saucepan, heat 3 tbsp.
butter on medium heat. Add the onions and cook until translucent. Add rice and cook for 2 minutes more, stirring until nicely coated. While the onions are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add stock to the rice 1/2 cup at a time until the liquid
is almost completely absorbed. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice until
the rice is tender, but still firm to the bite. Remove from heat. Gently stir in the grated Parmesan cheese, the remaining butter, and the
in Pie Recipe Apple & Pumpk Crumb-Topped Ingredients ted pie pastry apples 1 sheet refrigerace d peeled tart 2 cups thinly sli r ga su 1/4 cup urpose flour 2 teaspoons all-p juice on lem n oo sp 1 tea und cinnamon gro n oo sp tea 1/4 G: PUMPKIN FILLIN pumpkin 1-1/2 cups canned orated milk 1 cup fat-free evbsap titute 1/2 cup egg su 1/2 cup sugar und cinnamon 3/4 teaspoon grolt 1/4 teaspoon sa und nutmeg 1/8 teaspoon gro TOPPING: e flour 1/2 cup all-purpsuosgar 3 tablespoons cold butter 4-1/2 teaspoons opped walnuts 3 tablespoons ch
asparagus. Garnish with bacon and shaved parmesan and serve immediately. Serves 6. And for more recipes go to www.kitchenbasics.net.
Directions ured surface, unroll pastry. Transfer y to On a lightly flo deep-dish pie plate. Trim pastrlar ge pastry to a 9-in.edge of plate; flute edges. In a juice 1/2 in. beyond the apples, sugar, flour, lemon bowl, combine Spoon into crust. and cinnamon. mpkin filling 5° bowl, whisk the pu In another largeur over apple mixture. Bake at 37 ingredients. Po . for 30 minutes r. Cut in butter ine flour and suga kle over pie. rin For topping, comb Sp ts. lnu wa in r a knife inserted until crumbly; sti tes longer or until s Bake 20-25 minuer comes out clean (cover edge into pumpkin laythe last 15 minutes to prevent with foil duringif necessary). overbrowning ers. Yield: 10 k. Refrigerate leftov Cool on a wire rac servings ste of Home.
Recipe courtesy Ta
FOOD ASSISTANT NEEDED FOR OUR GWINNETT COUNTY PUBLIC SCHOOL CAFETERIAS
• We prepare and serve school lunches • We offer paid training• Starting pay $9.40 per hour • More with verified experience • Most jobs are 4 to 5 hour fast-paced positions • 4-Hour jobs qualify for benefits • Be home with your children before and after school, weekends and summer Visit our website at: www.gwinnett.k12.ga.us GCPS is an Equal Opportunity Employer
gwinnettdailypost.com •
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 9
Darrell Huckaby ... Show Emcee Darrell Huckaby was born and raised in the North Georgia mill village of Porterdale and is a double-graduate of the University of Georgia. He and his lovely wife, Lisa, have been married for 29 years and live in Conyers, GA where Darrell teaches AP US History at Heritage High School. He is currently in his 38th year as a classroom teacher. Darrell and Lisa have three children, Jamie, Jackson and Jenna—all of whom are either graduates of or students at UGA. He is an award-winning syndicated newspaper columnist whose by-line appears in a number of papers including the Gwinnett Daily Post. He also does a weekly humor spot titled What the Huck! on the Moby in the Morning country music network. He has also
received numerous awards as an educator, including Teacher of the Year Honors from the Daughters of the American Revolution, American Legion and Veterans of Foreign Wars. Darrell is the author of ten books, including Need Two, Grits is Groceries, A Southerner Looks at All Fifty States and What the Huck! His latest book, Second Helpings; The Southern Eatin’ Cookbook, is a collection of over 200 tried and tested down home recipes as well as funny stories about how and why the citizens of the American South eat the things they eat. Darrell believes that grits, barbecue and sweet ice tea comprise three of the four basic food groups.
Taste of Home Vendors
In addition to his teaching and writing, Huckaby is a much-indemand public speaker and his Southern humor and unique reflections on life in the South “the way it was, the way it used to be, and the way it ought to be” make him a favorite with his readers and on the banquet circuit.
Mall of Georgia BELK Miche Bags BrandsMart Princess House Charter Purple Rain Darrell Huckaby Randy's Nursery Food Lion Silver Box Genghis Grill Spotlight Photography Garden Plaza/The Bridge Tastefully Simple Holtkamp Heating & Air The School House Jackson EMC Townecraft Cookware
Page 10 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
GIVE A GIFTCARD. Introducing a New Way to do Sweet … Domino® Organic Agave Nectar from the makers of Domino® Sugar!
Valid Thru (MM/YY)
GET A GIFT.
Purchase a $100 American Express® Vera Bradley Pink Giftcard and receive a Breast Cancer Awareness Fleece Blanket. Fleece Blanket available October 1-31 while supplies last.
Available at Mall of Georgia from October 1-31 while supplies last with the purchase of $100 American Express® Vera Bradley Pink Giftcard. Offer not valid on prior giftcard purchases or considerations. Not to be combined with any other offer. For every Vera Bradley Foundation for Breast Cancer giftcard purchased, Simon will pay $1 to the Vera Bradley Foundation. American Express® Simon Giftcards® Use only at US merchants that accept American Express® Cards except cruise lines and casinos. Not for use at ATMs or for recurring payments. Not redeemable for cash. No fees after purchase. For more information, customer service, or Cardholder Agreement visit simongiftcard.com or call 1-800-331-5479. Issued by AEPCMC by license from American Express Travel Related Services Co., Inc.
The makers of Domino® Sugar are proud to introduce Domino® Organic Agave Nectar — a delicious and natural liquid sweetener that is made from the nectar of a succulent plant called the Agave, native to Mexico. Since agave nectar is a naturally sweet product, and ranks as having a low glycemic index, it makes for a versatile and ideal sweetener that can be used for baking as well as everyday sweetening. Low glycemic index foods are an important part of healthy diets as they help to keep energy levels balanced. In addition, agave nectar is a gluten-free product and it contains no allergens. Domino® Organic Agave Nectar is available in two flavors: Light Agave Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a pure sweetness that will not alter the flavor when sweetening beverages or recipes. It can be used to sweeten hot beverages like coffee and teas, and dissolves easily in cold drinks such as lemonades and smoothies. Light Agave Nectar can be used for baking desserts that are light in color such as vanilla cake, muffins and cheesecake. Amber Agave Nectar has a slightly thicker consistency than Light Agave Nectar and adds a
gwinnettdailypost.com •
more caramel-like flavor to foods. It is ideal for sweetening breakfast foods like pancakes, oatmeal or cereal. The richer flavor of Amber Agave Nectar makes it delicious for baked goods that have a darker color like brownies, chocolate cake and cookies. It is also delicious for BBQ sauces and salad dressings. Both Domino® Organic Light and Amber Agave Nectar are sold in either 23.5 oz. or 11.75 oz. net weight bottles. (Agave nectar, like honey, is sold by weight, not by volume.) The sweetness of either Domino® Organic Light Agave Nectar or Amber lends itself perfectly for baking and cooking recipes. Since agave nectar is a liquid, it will incorporate easily into favorite desserts. When converting recipes that call for granulated sugar, follow this conversion: 2/3 cup Light Agave Nectar = 1 cup Granulated Sugar, reduce other liquids by 1/4 to 1/3 cup 2/3 cup Amber Agave Nectar = 1 cup Brown Sugar, reduce other liquids by 1/4 cup Discover baking tips plus delicious recipes using Agave Nectar, such as Agave Lime Marinade, Peanut Butter and Banana Agave Smoothie, Two Agave Cheesecake and Agave Sweet and Creamy Fruit Dip at: dominoagave.com Domino® Organic Agave Nectar Recipe Agave Carrot Muffins 1 cup Domino® Organic Amber Agave Nectar 4 large eggs 1 cup canola oil
3 cups shredded fresh carrots 2 1/4 cups whole-wheat flour 1 tsp. baking soda 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. salt Preheat oven to 350° F. Prepare three 12-cup muffin pans with liners. In a large bowl, combine agave, eggs and oil; beat well. Stir in carrots. In separate bowl, combine dry ingredients. Blend in batter. Pour into prepared pans. Fill cups only half-way to ensure proper baking. Bake 22-25 minutes until the center of the muffin springs back when lightly touched. Makes 30 muffins. Valid Thru (MM/YY) Domino® Sugar is a leading brand of all natural, pure cane sugar in America. It is part of the Domino Foods, Inc. family of products that include: Domino® Sugar and C&H® Sugar. Each brand has its own rich history that spans over 100 years–Domino® Sugar in the Northeast and C&H® Sugar in the Western part of the country. Domino Foods, Inc. is proud to offer bakers in America a variety of fine quality pure cane sugar products and the natural sweetener, Domino® Organic Agave Nectar–for all sweetening needs.
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 11
The next time you’re looking for a healthy and affordable ingredient, think Success ® Rice. It is a versatile and inexpensive anchor for any meal and provides numerous health advantages to go along with its more flavorful qualities. Success Rice boasts a variety that is convenient and tastes great. Whether your favorite dish calls for white rice or you’re craving the nutty flavor of brown rice or looking for something a little more exotic like jasmine or basmati rice – Success Rice has it all in a convenient to use boil-in-bag. Ready in just 10 minutes,
Success White Rice is the ultimate in convenience as no measuring is required. There is no mess, and the product can be prepared on the stove or the microwave. Success White Rice is available in a variety of sizes. And don’t forget Success White Rice is a complex carbohydrate making it as good for you as it is delicious. In addition to the numerous health benefits of Success Brown Rice, the chewy texture and nutlike flavor provide a tasty alternative from other rice products. When cooked, this 100 percent whole-grain brown rice can be used in a variety of recipes from salads, soups, main entrees to desserts just like
white rice. And best of all, it cooks 10 minutes, one-fourth the time of the long-cooking variety without giving up any of the nutritional value. Looking for extra flavor? Success Rice offers the only jasmine and basmati rice in a no-measure, no-mess boil-inbag. This premium imported rice is the perfect accompaniment for Asian, Middle Eastern and traditional dishes. It cooks in 10 minutes and is guaranteed perfect every time. For tasty and affordable recipes, check out SuccessRice.com Sweet and Spicy Apricot Chicken Makes 4 servings 2 bags Success® Rice (any variety)
West Bend® Launches New Platinum EditionTM Electric Kitchen Appliances This year West Bend® celebrates its 100th anniversary in the same city it is still headquartered: West Bend, Wisconsin. To help commemorate its century of quality, value and innovation in electric kitchen appliances, the brand is launching a new line sub-branded West Bend® Platinum EditionTM. • 74206 - West Bend® Platinum EditionTM Convection Countertop Oven -- Fits most popular frozen pizzas; bakes a pizza in the same amount of time a kitchen oven preheats -- Convection fan circulates air to help cook food evenly -- Perfect for baking roasting a 5lb+ chicken or for baking desserts. • 74106 - West Bend® Platinum EditionTM Standard Counter-
top Oven • 72400 - West Bend® Platinum EditionTM Non-Stick Electric Skillet -- Large capacity, preheats to maximum temperature in less than 5 minutes -- Remove plug and the skillet is dishwasher safe • 6125 - West Bend® Platinum EditionTM 2-in-1 Reversible Grill/Griddle -- Space-saving appliance quickly cooks meat on the grill side, or reverse and evenly cook pancakes on the griddle -- Removable parts are dishwasher safe The 2011 West Bend® Platinum EditionTM product line features impressive heat-up performance, brushed stainless steel accents, and easy clean
up; together the line meets the demands of busy cooks. Learn more about how to cook healthy meals at home using West Bend® products online at westbend.com. Cook up your family traditions while enjoying this family favorite recipe: Gary’s Citrus-Honey Glazed Pork Chops Serving Size: 6 Prep | Total Time: 30 to 45 minutes Ingredients: 6 center cut pork chops 4 tablespoons vegetable oil 4 tablespoons flour ½ teaspoon iodized salt ¼ teaspoon finely ground pepper 1/8 teaspoon paprika 1/8 teaspoon granulated garlic 1 - 15 oz. can mandarin oranges ¼ cup honey
2 Tbsp olive oil, divided 1 lb boneless, skinless chicken breasts, cut into small strips ¼ tsp salt ¼ tsp black pepper 1 pkg (16 oz.) broccoli slaw ½ cup carrots, cut in matchstick strips 2 Tbsp light soy sauce 1 tsp ground ginger 1 tsp cayenne pepper ½ tsp red pepper flakes, optional ¾ cup apricot preserves ¼ cup water Prepare rice according to package directions. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Lightly season chicken with salt and
pepper and add to skillet. Sauté for 5 minutes, stirring occasionally until cooked through. Remove and set aside; cover to keep warm. Heat remaining oil and add broccoli slaw and carrots;
sauté for 3 minutes. Push vegetables aside and add soy sauce, spices, preserves and water to skillet. Stir in chicken, bring to boil and simmer to heat through. Serve over hot rice.
1 lemon 1 tablespoon Dijon mustard ½ cup green onions, sliced Directions: In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Pat the pork chops dry with a paper towel. Preheat the West Bend® Platinum EditionTM Non-Stick Electric Skillet to 375ºF and add the oil. While the oil is heating, dredge the pork in the seasoned flour. Place the pork chops in the skillet and sear until golden, about 3 minutes. Turn the chops over and sear for about 2 more minutes. Add the juice from the lemon and the mandarin oranges, honey, and Dijon. Reduce the heat to 200ºF and simmer the chops in the sauce for 15 minutes. Garnish with the mandarin orange and green onion and simmer the chops in the sauce for 15 minutes.
More details about the brand’s core product line, from slow cookers, skillets and breadmakers to coffeemakers, Stir Crazy® pop-
corn makers and ice shavers can be found online at westbend.com. ©/® West Bend - West Bend Housewares, LLC.
Page 12 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Bakers, start your ovens
The holidays are a key time for baking, whether you are hosting the family get together, bringing a hostess gift for a party, or plan on giving dessert treats as presents. Yet, holiday baking can leave some feeling intimidated at the thought of toiling away for hours in the kitchen. Make this year’s holiday baking enjoyable, by having a few quick and delicious recipes in your repertoire. Pies are always popular, and are easy to make ahead so they are ready when you need them. A perennial favorite that always impresses and can be prepared in no time, is the Eggland’s Best Amazing Pecan Pie. The recipe infuses the flavors of the holiday season and calls for less than 10 ingredients, including a pre-made pie shell, to save you time. “The Amazing Pecan Pie is one of my favorite go-to recipes to make during the holiday season,” said Barbara Seelig Brown, Chef and Cookbook Author of Stress Free Cooking. “It is so easy to whip up that I usually make a couple of pies at once and freeze them, so I have desserts on hand for company, or to give out as holiday gifts.” Another tip Barbara recommends for baking is to use high-quality ingredients that will help ensure your dishes come out perfectly every time. “Eggs are an essential ingredient in baking, which gwinnettdailypost.com •
is why I only use Eggland’s Best eggs. Not only are they consistently fresh so they tend to perform better in recipes, but also offer superior nutrition, with less saturated fat than ordinary eggs,” said Barbara Seelig Brown. For more information, cooking tips and recipes, visit www.egglandsbest.com. Amazing Pecan Pie Ingredients 3 Large Eggland’s Best eggs, lightly beaten 1 cup Dark Corn Syrup 2/3 cup Sugar 1/3 cup Butter, melted 1 teaspoon Vanilla Extract ¼ teaspoon Salt 1 cup Pecans, halved 1 9-inch Pie Shell, unbaked Preparation In medium bowl, whisk together eggs, corn syrup, sugar, butter (melted and cooled), vanilla and salt until well blended. Evenly arrange pecan halves over bottom of pie shell.
Carefully pour egg mixture over pecans. Bake in preheated 350° F oven until filling is set, and crust is brown, about 45 to 50 minutes. Cool on wire rack. Yield Makes 12 servings Nutritional Facts 1 Serving: Calories 311; Fat 16g (45.5% calories from fat); Protein 3g; Carbohydrate 41g; Dietary Fiber 1g; Cholesterol 58mg; Sodium 252mg. About Eggland’s Best Eggland’s Best is the No. 1 branded egg in the U.S. and contains less saturated fat, double the Vitamin D and omega-3 fatty acids, as well as 10 times more vitamin D as ordinary eggs. The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, high-quality, all-natural, allvegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, extra large, jumbo, cage free and organic varieties, and are certified as Kosher.
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 13
Pork’s versatility brings exciting flavors to the forefront
Next time you’re searching for flavor inspiration in the kitchen, take a closer look at your favorite cut of pork. Whether you’re planning a festive party or a relaxed weeknight meal, pork’s versatility makes it a go-to for quick, delicious dishes in a spectrum of vibrant flavors. Pork chops with applesauce is tried and true, but what about pairing a juicy roast tenderloin with ginger and soy sauce? No matter the occasion, pork is the perfect mate for all your favorite flavors—and some flavors you might never expect.
Succulent tenderloins pair with sweet and savory glazes like honey and sesame, but are also suited for more tart and intense flavors like a refreshing pickled onion relish or a cocoa and coffee rub. And because many cuts, like pork tenderloin, chops and loin roasts can be cooked up in less than 30 minutes, pork pairs perfectly with your busy schedule too. And… have you heard? The USDA lowered its temperature recommendation for pork. For juicy, tender meat, cook loins, chops and roasts to 145° F with a three minute rest time. This temperature will yield a
product that’s typically pinker in color and juicier than any pork you’ve ever made. Give the new temperature a test-run with this Honey Sesame Tenderloin. Roast up a couple for a satisfying, crowd-pleasing meal, or a playful dinner for
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two with tasty leftovers. For more versatile pork recipes and time-saving tips, visit PorkBeInspired. com or Facebook.com/ PorkBeInspired. Follow the National Pork Board on Twitter @AllAboutPork. Honey Sesame Tenderloin
Ingredients: 1 pork tenderloin, (about one pound) 1/2 cup soy sauce 2 cloves garlic, crushed 1 tablespoon ginger root, grated 1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar 4 tablespoons sesame seeds Cooking Directions: Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2-24 hours. Heat oven to 450 degrees F. Remove tenderloin from marinade, discarding marinade. On a
shallow plate mix together honey and brown sugar; place sesame seeds on another plate. Roll tenderloin in honey mixture to coat evenly, and then roll in sesame seeds. Place in shallow pan and roast for 20-27 minutes, until internal temperature reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice to serve. Serves 4 Serving Suggestions: Pork tenderloins are often packaged two to a bag; plan a meal another night with pork tenderloin medallions or kabobs. Nutrition: Calories: 311 calories Protein: 28 grams Fat: 8 grams Sodium: 830 milligrams Cholesterol: 65 milligrams Saturated Fat: 2 grams Carbohydrates: 32 grams
Host a TOWNECRAFT cooking show in your home for you and three other couples. Get $250 worth of FREE COOKWARE!
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Page 14 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Celebrate the Change in Seasons With a Change in Menus
Fall is a wonderful time of year to gather with friends and family. The cooler days and colorful foliage make a dramatic backdrop for even the most casual gettogethers. This change in our surrounding elements instinctually inspires us to replace the fire of the grill with the heat of the oven to create rich and savory foods for entertaining with friends. “Our family loves to cook and
as the weather transitions out of the warm summer months, the dishes that we prepare change as well,” says Stephanie Gallo, a third generation Gallo family member. “I love comfort foods in the fall. I’ll make dishes filled with deep and rich flavors, but always really simple. They are very warming to the palate and get us excited about the cooler months ahead.” To celebrate the fall, Gallo Family Vineyards opens its family recipe book with a delicious update on a classic comfort dish – the casserole – with its chilequiles recipe. This easy to prepare main dish offers delightful savory flavors with its base of chicken and cheese and features an unexpected layer of fresh herbs and spice with the addition of chopped cilantro
and spicy salsa. Try serving this flavorful casserole dish with Gallo Family Vineyards’ light bodied Moscato. The sweeter, aromatic notes of the wine provide a delicious and wellbalanced pairing for your guests’ enjoyment as they welcome fall. Gallo Family Vineyards stands behind every bottle of wine it produces with the Best Taste Promise. If you are not completely satisfied with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vineyards invites you to share your thoughts at their official website. It’s just one of the many ways Gallo Family Vineyards maintains its 75 year tradition of producing the highest quality wines at a reasonable price. For more information about
Gallo Family Vineyards, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVineyards. Chilequiles From the Gallo Family recipe book This crowd-pleasing casserole is wonderful for a weekend brunch or a casual supper. To save time, use a rotisserie chicken or leftovers from a turkey dinner. Serve it with a green salad, fresh fruit and a chilled glass of Gallo Family Vineyards’ Moscato. Ingredients: 4 cups shredded cooked chicken or turkey 2 cups prepared salsa verde (about two 7-ounce cans) or tomatillo salsa 1 cup Mexican crèma or sour cream
gwinnettdailypost.com •
1/2 cup heavy cream 12 (6-inch) fresh corn tortillas, cut into 1/4-inch-wide strips (storebought or homemade) 4 cups (1 lb.) shredded Mexican cheese, such as Monterey Jack or Chihuahua Chopped cilantro for garnish Prepared salsa verde and crèma can be found in most grocers’ Hispanic food aisles. Directions: Preheat oven to 350°F. Arrange half the chicken in a 9x13-inch pan. Top with half the salsa verde. Mix crèma and heavy cream together and spread half over the salsa. Top with half the tortilla strips and half the shredded cheese. Repeat the process. Bake, uncovered, for 45 minutes or until browned and bubbling. To serve, let cool slightly, then
cut into squares and garnish with chopped cilantro. Yield: 8 servings Prep time: 10 minutes Cook time: 45 minutes
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 15
Taste of Home Cookbooks will be available to purchase at the show and at the Gwinnett Daily Post office for a limited time.
Limited number of tickets still available
ORDER NOW!
Visit gwinnettdailypost.com or call 770-963-9205 ext. 1218 $15 in Advance $12 Groups of 10 or more $20 at the Door :
Page 16 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
WELCOME!
“Whether cooking is your passion or you’re learning your way around the kitchen, this event filled with good food and fun was created just for you.”
Feed the Family a Home Cooked Skillet Meal in Minutes with NEW Birds Eye® Voila!® Family Size Meals
--Erin Puariea General Manager Taste of Home Cooking Schools
Welcome to the Fall Taste of Home Cooking School! We’re so excited to share this fun, entertaining show with you. With fall in full swing, cooks are looking for new ways to share harvest flavors with family and friends. On October 13th, you’ll learn ten irresistible recipes you can easily recreate at home. Culinary Specialist Michelle Roberts will toss in some tips and techniques while teaching these new recipes, so you’ll be sure to walk away from this event with new knowledge and skills. Before the show begins, check out your valuable gift bag: your local sponsors have provided products and coupons just for you. And make sure you enter for the chance to win one of the many door prizes.
Enjoy the show, we’re so glad you’re here. TASTE OF HOME MAGAZINE Taste of Home is the world’s #1 cooking magazine with 16 million passionate readers. Cooks across the country count on Taste of Home for delicious, home-style dishes their families will love. Enjoy 75+ recipes in every issue - all made with everyday ingredients! Included in the show’s gift bags is our special Cooking School edition of Taste of Home - created especially for our Cooking School attendees! TASTEOFHOME.COM You can find more information on all of our products
on TasteofHome.com, the heart of the Taste of Home online family. Join us and explore over 40,000 delicious, everyday recipes. You’ll connect with an amazing community of home cooks like you, swap recipes and make new friends and learn from our how-to videos. E-NEWSLETTERS Stay inspired with over ten free newsletters from Taste of Home, ranging from “Recipe of the Day” to “Quick Dinners.” Our newsletters offer a wealth of recipes, tips and ideas to get you cooking. Check out www.TasteofHome. com/newsletters to learn more and sign up. SOCIAL MEDIA twitter: @tasteofhome www.facebook.com/tasteofhome
Birds Eye® Voila!® Launches First Option in Category Designed to Serve up to Four Birds Eye® Voila!® announces the expansion of their line of veggie-powered frozen skillet meals with the introduction of “Family Size” dinner options. By giving consumers a dinner option large enough to feed the whole family, Birds Eye Voila! becomes the first brand in the complete bagged meals category to offer a family sized product. The new “Family Size” skillet meals are available in Birds Eye Voila’s bestselling varieties including Alfredo Chicken, Cheesy Chicken and Garlic Chicken. Each bag contains 42 ounces of vegetables, pastas and meats, which can serve up to four family members. “With vibrant Birds Eye® vegetables, quality meats, and tasty flavors in every bag, Birds Eye® Voila!® is a delicious, veggie-powered meal in minutes the whole family will love,” says Andy Reichgut, vice president of marketing for Birds Eye Voila! “With one Family Size bag of Birds Eye® Voila!®, the whole family gets a firsthand taste of delicious home cooking.” The Birds Eye® Voila!®
gwinnettdailypost.com •
brand offers consumers a delicious and nutritious home-cooked, skillet meal in minutes. Original sized Birds Eye® Voila!® meals come in a variety of unique and flavorful varieties such as Garlic Shrimp, Chicken Parmesan, Teriyaki Chicken, Creamy Tomato Penne with Chicken, Beef Lo Mein, Sweet & Sour Chicken, Shrimp Scampi, Cheesy Ranch Chicken, Beef & Broccoli and more. These products consist of the authentic flavors of hearty vegetables, sauces and meats as if they were cooked at home from scratch. Consumers can take the time to make garlic chicken from scratch (see recipe below), or they can have a delicious home cooked meal in minutes with Birds Eye® Voila!®. Garlic Chicken with Pasta Ingredients: ½ c. chopped onion
½ c. chopped carrots 1 c. yellow corn 1 c. broccoli, chopped 2 cloves garlic, minced 4 oz. corkscrew pasta ¾ lb. boned skinless chicken breast halves 2/3 c. chicken broth 2 tsp. cornstarch ½ tsp. dried oregano, crushed ¼ tsp. dried thyme, crushed ¼ tsp. salt ¼ tsp. pepper 2 tsp. cooking oil Preparation: 1.) Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce, stir together broth, cornstarch, salt and pepper, set aside. 2.) Spray a cold wok or skillet with non-stick coating. Preheat wok to medium heat. Add onion, garlic, oregano and thyme, stir fry for 2 minutes. Add carrots and broccoli, stir fry 2 to 3 minutes. 3.) Remove vegetables. Add oil to wok or skillet, and then add chicken, stir fry 3 to 4 minutes or until no longer pink. 4.) Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes more. 5.) Stir in corn, vegetables and pasta. Cook until heated through. Makes 4 servings.
Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 17
Cake Recipe ver-Miss Apple William Tell's Ne Ingredients nces) cream cheese, softened 1 package (8 ou ided 2 cups sugar, div 4 eggs 1 cup canola oilose flour 2 cups all-purp king powder 2 teaspoons ba und cinnamon 2 teaspoons gro 1 teaspoon salt king soda s 1/4 teaspoon ba peeled tart apple 2 cups chopped ca ts rro d de red sh 1 cup pecans 1/2 cup choppedG: IN IC E IN AL PR brown sugar 1/2 cup packed cu bed 1/4 cup butter, 2% milk 2 tablespoons oners' sugar 1/2 cup confecti nilla extract 1/2 teaspoon vad pecans, toasted 1/4 cup choppe
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Pie Recipe Classic Pumpkin s nt ie ed Ingr flour 1 cup all-purposer 1 teaspoon sugalt 1/4 teaspoon sacanola oil 3 tablespoons tter, melted 1 tablespoon buons cold water 2 to 3 tablespo FILLING: 1 egg 1 egg white wn sugar 1/2 cup packed bro 1/4 cup sugar lt 1/2 teaspoon sa und cinnamon 1/2 teaspoon groch ground allspice, nutmeg and 1/8 teaspoon ea kin cloves ) solid-pack pump 1 can (15 ouncesaporated milk 1 cup fat-free ev Directions wl, combine the flour, sugar and In a small bo
p Directions wl, beat cream cheese and 1/4 cu In a small bo th. Beat in 1 egg; set aside. and aining sugar sugar until smoo beat oil with rem the flour, baking In a large bowl,ble ine mb Co . ed nd ally eggs until well n, salt and baking soda; gradu apples, the in r Sti . ed powder, cinnamo nd xture until ble beat into oil mica and ns. carrots and pe of the apple batter to a greased Transfer half ted tube pan; layer with cream floured 10-in. fluand remaining apple batter. thcheese mixture for 50-60 minutes or until a too ol Bake at 350° ar the center comes out clean. Co re wi pick inserted nebefore removing from pan to a for 10 minutes mpletely. track to cool co ucepan, bring the brown sugar, bu In a large sa a boil. Cook and stir for 1 minu'te. sugar ter and milk to heat; whisk in confectioners rin kle Remove from thesmooth. Drizzle over cake. Sp and vanilla untilield: 12 servings. with pecans. Y ste of Home.
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; crumbs and pecans , combine cookie the In a small bowlss onto the bottom and 1 in. up nu tes stir in butter. Pre pan. Bake at 325° for 9-11 mi sides of preparedon a wire rack. and or until set. Cool a large bowl, beat cream cheeseeggs; Meanwhile, in til smooth. Beat in vanilla. Add 1/2 cup sugar un d just until combined. mpbeat on low speeing in a small bowl; stir in the pu sugar. Remove ing Place 1 cup fill ain rem d an tmeg ing kin, cinnamon, nufilling and set aside. Pour remain. 3/4 cup pumpkininto the crust; top with plain filling ; pumpkin filling mpkin filling by spoonfuls over top Drop reserved pu with a knife to swirl. d 1 in. of hot wa-r cut through filling ge baking pan; ad tes or until centen nu mi Place pan in a lar -60 50 ke for springform pa ve mo ter to larger pan. Ba Re ll. du . appears is just set and topCool on a wire rack for 10 minutes pan to loosen; cool of from water bath. ge ed d un aro ife es of Carefully run a knfrigerate overnight. Remove sidwe dges 1 hour longer. Reth whipped topping and cookie pan. Garnish wi 12 servings. if desired. Yield:
help fill our local food banks! Bring in your non-perishable food items to enter the raffle for an iPad2 and Aurora Theatre tickets. Accept the Gwinnett Can Challenge!
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Recipe courtesy Ta
r until dough is lds stir in oil and butte ho salt. Using a fork,lly add enough water until doughinto crumbly. Gradua t between sheets of plastic wrap together. Roll ouFreeze for 10 minutes. into an 11-in. circle. sheet of plastic wrap; invert pastr.yTrim Remove top Remove remaining plastic wrap a 9-in. pie plate. Chill. a and flute edges. aps to 1/8-in. thickness. Cut with as ed Roll pastry scrd cookie cutter. Place on an ungretil un 1-in. leaf-shape ke at 375° for 6-8 minutes or k. baking sheet. Ba htly browned. Cool on a wire racrs, salt g white, suga edges are very lig , beat the egg, eg lly In a large bowlsmooth. Beat in pumpkin. Graduafor and spices until ur into pastry shell. Bake at 375°center beat in milk. Po or until a knife inserted near the th leaf 45-50 minutes . Cool on a wire rack. Garnish wi comes out clean te leftovers. Yield: 8 servings. cutouts. Refrigera
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Recipe courtesy Ta
Taste of Home Cooking School announces Cooks Who Care! The Taste of Home Cooking School and Holtkamp Heating & Air Conditioning, Inc. are proud to announce Cooks Who Care as part of this season’s cooking show. Created by Taste of Home, Cooks Who Care is a pro-social effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites compassionate, real people across the country, who give back through food. Their stories of kindness are shared in print and online at www.tasteofhome.com. The Taste of Home Cooking School invites
Page 18 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
you to join in this effort by bringing non-perishable food items to the show on October 13. All items will be donated to food banks in Gwinnett County and benefit those in need throughout the community. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” says Michelle Roberts. Taste of Home Cooks Who Care has featured people across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bakes sales to help children in Africa, the ways to make a difference are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” adds culinary specialist Michelle Roberts, “It really touches my heart to see people caring enough to help out their community.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.
STOP BY THE Gwinnett Daily Post BOOTH AT THE SHOW! Sample delicious Cabot cheese and fresh hot apple cider and browse through the Taste of Home’s 2011 cookbook selections!
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