Claire Cahill Cookbook by Kelli McKenna

BAKERS® ONE BOWL° CHOCOLATE CAKE 6 squares BAKER’S5 Semi-Sweet Chocolate 3’4 cup (1 1/2 sticks)

margarine or butter

1 l’2 cups sugar

3 eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 14 teaspoon salt 1 1/2 cups water

HEAT oven to

akes abour 3 cups.

Chocolate Surprise Cake 12 oz. Cream Cheese, softened ¼ cup sugar legg % tw **nflla extract oz) pkg. chocolate cake 1

MICROWAVE chocolate and margarine in large micro wavable bowl on HIGH 2 mintiteS or until margarine

is melted. Stir until chccolate is completely melred.

in sugar until well blended. With electric mixer

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STIR low speed, beat in eggs, one at a time, until cornon pletely mixed. Add vanilla. Stir in 12 cup flout, bak

ing soda and salt. Beat in remaining flour alternately with water until well blended and smooth. Pour into 2 greased and floured 9-inch layer pans. BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool completely on wire racks. Frost.

—BAKER’S® ONE BOWE fUPGE FROSTlNG—6 squares BAKER’S Semi-Sweet Chocolate 1 pound (about 4 cups) powdered sugar 1/3 cup milk 2 teaspOons vanilla 1/2 cup (1 stick) margarine or butter, softened

Let Them Eat...

350°F.

MICROWAVE chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is complerels melted. BEAT in sugar, milk, vanilla and 2 tablespoons of the margarine with electric mixer on low speed until completely mixed. Beat in remaining margarine until smooth. It frosting becomes too thick, beat in addi tional milk by teasrxsontlils until spreadable. itMi-SWiET

½ cup semisweet ccalate mini-morsels Heat oven to 35ff. Butter and flour a 12-cup bundt pan. In a small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake as label directs; fold in chocolate morsels. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted In the center of the cake comes out dean, 45 to 55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioners’ sugar. Serve with whipped cream and raspberries, if desired. Serves 1Z ,. ,

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WALNUT FUDGE CAKE

1 cup walnuts, chopped 4 squares (1 ounce each) uns weetened chocolate, melted 2 cups sifted cake flour 2 cups sugar 1 teapoon baking soda 1 teaspoon salt 1 tablespoon instant coffee granules ½ cup butter or margarine, softened 1 cup buttermilk ¼ cup water 3 eggs Walnut fudge fivsthig

Resift flour with sugar, soda, salt and instant coffee. Add butter, buttermilk, water and choco late. Beat on low speed for two minutes. Add eggs and beat two minutes longer. Stir in nuts. Turn into two greased, floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Let cake stand in pans about five minutes; turn out on wire racks to cool. FROSI1NG: Combine 2 cups granulated sugar, ¼ cup light corn syrup, ½ cup milk, ½ cup margarine or shortening and two 1-ounce squares of unsweetened chocolate, cut up. Stir over low heat until chocolate melts. Bring to full, roffing boil; boil 1 minute. Remove from heat and cool 10 minutes. Beat until lukewarm. Stir in 1 teaspoon vanilla and ½ cup chopped walnuts. Add a little milk if needed.

Hot Fttdge Cake

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7 cup all-purpose flour 3/4 cup sugar 6 tablespoons baking cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 cup packed brown sugar 7-3/4 cups hot water Whipped cream or ice cream, optional

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-in. square baking pan. Combine brown sug ar and. remaining cocoa; sprinkle over bat ter. Pour hot water over all; do not stir. Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired. Yield: 9 servings.

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A(>1t& CRE AM CHEESE COFFEE

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from the Bittersweet Inn, Sto we. Vermont

CAKE: ½ cup milk 3½ cups flour 3 tablespoons scigar 1 packet active dry yeast 1 teaspoon salt ½ pound butter or margarine 2 eggs 1 teaspoon vanilla I egg, beaten

CREAM CHEESE FIttING: 1 8-ounce package cream cheese 1 teaspoon vanilla 1 cup sugar Prphpqt nvet 7S°F Scald milk 3net

HEART-HEALTHY APPLE COFFEE CAKE With only 5 grams offat, Kathleen c coffee cake can be served with no regrets— Nonstick spray coating 2,4 cup all-purpose flour Y2 cup whole wheat flour 1 tsp. baking soda I tsp. ground cinnamon ¼ tsp. salt 11/2 cups peeled, cored, and finely chopped apple (2 large), such as Jonathan or Granny Smith ¼ cup frozen egg product, thawed

¾ ¼ ¼ ¼ I 1 ½ 1 ¼

cup sugar cup chopped walnuts or pecans cup applesauce cup packed brown sugar Tbsp. aft-purpose flour Tbsp. whole wheat flour tsp. ground cinnamon Tbsp. margarine cup chopped walnuts or pecans

a, Spray a 9-inch round baking pan with nonstick spray coating; set aside. In a tl 0.1 1, ‘0 baking 2/3 flour, cup whole wheat cup all-purpose flour, medium bowl combine the soda, the 1 teaspoon cinnamon, and salt; set aside. In a large mixing bowl toss together VC I the chopped apple and egg product. Stir in the ¾ cup sugar, the first ¼ cup nuts, and 0.1 applesauce. Add flour mixture and stir just till combined. Pour batter into prepared pan. for topping, stir together the brown sugar, the remaining all-purpose flour, whole wheat flour, and cinnamon. Cut in margarine till crumbly. Stir in remaining ¼ cup 0 chopped nuts. Sprinkle topping over batter in pan. Bake in a 350° oven for 30 to 35 0) minutes or till a toothpick inserted near the center comes out clean. Cool in pan for 10 C0 minutes. Remove from pan and serve warm. Makes 10 servings. Nutrition information per serving: 199 cal., 5 gfat, 0 mg chol., 4 g pro., 37 g carbo., 2 g o fiber, 163 mg sodium. RDA: 12% thiamine.

aside to coot. Ptace flour, sugar, yeast, salt, and butter or margarine in a bowl. Blend with a pastry blender. Add eggs and vanilla to cooled milk. Blend milk mitüre into flour mixture with a fork until the dough holds together. Turn out to a floured board and knead lightly until a soft dough forms. Wrap the dough in wax paper and place in the refrigerator for at least 2 hours. Cut the dough into two pieces and roll the pieces into two 8x11-inch rectangles. Prepare fill ing: combine the cream cheese, vanilla, and sugar, and blend well. Spread each rectangle with half of the cream cheese filling and roll it up like a jelly roll. Shape into a crescent and place on a greased cookie sheet; brush with the beaten egg. Bake for 30 minutes and serve with seasonal fresh fruit. Makes 2 loaves. -

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I Peachy Keen Coffeecake Serves 8. 1¾ cups all-purpose flour cup Wesson Oil ½ cup sugar 1½ tsp, ground cinnamon 1/4 tsp. ground nutmeg 3/4 cup buttermilk 1 egg, beaten 2 isp. baking powder 1 isp. vanilla extract ¾ tsp baking soda 1½ tsp. salt 1 cup peach pie filling 1½

1. Heat oven to 3500. 2. In large bowl mix together flour, oil, sugar, cinnamon and nutmeg until crumbly. Remove ½ cup flour mix ture; set aside. 3. Add remalrin ingredients xcqtrte 1ling. Stir until just. i’iedi Pour batter into oiled and floured 8-inch baking pan. Spoon pie fill ing evenly over top of battet Sprinkle reserved flour mix ture over top of batter and filling. 4. Bake 50 minutes or until cake tests done with wooden pick. 5. Serve warm.

BLUEBERRY SOUR CREAM COFFEE CAKE 1/4 cup softened butter 1 cup sugar 2 eggs 11/4 cups sour cream 7 teapsoon vanilla 2 cups flour 2 teaspoons baking powder 7 teaspoon baking soda I teaspoon salt 1 pint wild blueberries Cinnamon-sugar: 1/3 cup sugar 7 tablespoon cinnamon Beat together butter and sugar. Add eggs, sour cream and vanilla. Stir together flour, baking powder, soda and salt. Add. Mix enough to combine but do not overmix. Toss blueberries with a little flour (about 2 tablespoons) and stir into mixture. Spoon half into a greased, floured bundt pan. Sprinkle with cinnamon-sugar mixture and swirl with a knife. Add remaining batter. Top with cinna mon-sugar; swirl slightly with knife. Bake in preheated 350 degree oven for 50 to 55 minutes or until firm on top. A toothpick inserted in center should come out clean. The Newcastle Inn, Newcastle, Maine. —

Blueberry Coffee Cake withOrange Cream king. This guest-testedfavoritefrom 1’bej’ Hill Inn in Goshen, Vermont, inclu&s mashed potatoes for an unusualflai and texture

SOUR CREAM COFFEE CAKE (From the Mercantile) 1/4 pound (1 stick) butter 1 cup Sugar 2 eggs 2 cups flour 1 teaspoon baking soda 11/2 teaspoons baking powder 1 cup sour cream 1 teaspoon vanilla Topping: 1 teaspoon cinnamon 1/4 cup chopped nuts ¼ cup sugar Beat butter with sugar. Beat in eggs. Sift together dry ingredients and add with sour cream and vanil Ia. Mix until smooth. Put half the batter into well-greased bundt pan. Mix cinnamon, nuts and sugar; sprinkle half of this over batter in pan. Add remaining batter, then re maining nut mixture. Bake in pre heated 350 degree oven until cake tests done, about 45 minutes to 1 hour.

2 cups sifted unbleached white flour 2 teaspoons baking powder

1 cup sweet butter at roOm ‘ . temperature 2 teaspoons orange extract, 1 teaspoon grated orange peel j 2 cupssugar 4 egg yolks “;

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cup mashed potatoes,’ cooled to room temperature 4 eggwhites teaspoon salt 1

2 cups wild blueberries, washed ahd ‘6) • picked over 2 tablespoons flout 4 Preheat oven to 350°F. Grease and flour a 13x8Y3-inch shallow baking pan. Com bine flour and bakingpowder; set aside, Cream together butter, ‘orange extract,, atid orange peel Add sugar gradually beating vigorously. Add egg yolks one ai. time, beating well after each addition. Mix in mashed potatoes. Add thy ingredients in thirds, beating only until blended after each addition. In a bowl, beat egg whites and salt until whites are stiff but noty and form peaks. Gently fold intö4ttr. Dredge blueberries with 2 tablespoons flour. Fold berries into.batter carefully, turn into prepared pan, and’J,ak ‘35 to 40 nun utes. Cool in baking’iisl,.’on wire rack. Prepare Orange Cream ?cing ORANGECREAMICING

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cup confectioners’ sugar tablespoOh sweet butter, softened teaspoon grated orange peI 1 teaspoon light corn syrup 2 tablespoons sour cream

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Combine all ingredients beat until smooth. Spread evenLy over cooled cake.

WORLD’S BEST COFFEE CAKE Batter:

1’/2 CUfl5 flOUt 2 teaspoons baking powder 1/2 teaspoon salt 3/4

CUPS sugar

cup Crisco 1 egg 1/2 cup milk

1 teaspoon vanilla

p1 FILLING: 1/2 cup dark brown sugar 2 tablespoons flout 4 2 teaspoons cinnamon 2 tablespoons melted butter 1/2 cup chopped nuts (optional)

Sift flour, baking powder, salt, sugar together in bowl. Cut in Crisco, blend in beaten egg, mixed with milk. Mix well. Pour i’ batter in greased pan. Sprinkle with 4 the filling. Add remaining batter and sprinkle the remaining filling over the top. Bake at 375 degrees for 25-30 minutes.

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Now delicioUSlY easy. df Bake?S J/ Easy German Sweet Chocolate Cake 1 package (4 oz.) Baket’S® Germafl’Sa

SweetChocolate

2-1/3 cups sifted cake flourl_1,2cupssugar

i teaspoon baking soda

1/2 teaspOon salt

2l3cupbutterOtmatgarfhe 1 cup buttermilk 1 teaspoon vanilla

2 eggs

1/2 teaSpoOn CaIumet Baking Powder sugar, Melt chocolate ovei low heat; cool. Sift flout with flour soda, baking powder and salt. Soften bullet. Add dampe n to Mix vanilla. mixture, 3/4 cup buttermilk, and mixer, flour; beat jnjiu1g at medium speed of electric and scraping bowl occaSionallY. Add chocolate, eggs. WIth mixer. remaining 1/4 cup buttermilk. iJ in with Pour into two 9-inch layer pans, lined on bottomstester paper. Bake at 350° about 35 minuteS, or until cake 15 pans inserted into center comes out clean. Cool in minutes; remove. Cool on tacks. Frost.

Easy Coconut-Pecan Filling and Frosting 3 egg yolks slightly beaten 3/4 cup evaporated milk (abput Baker’S 1/2 cup firmly packed brown sugar 1-1/3 cups Flakea)Coconut Angel 1/2 cup granulated sugar choppe d pecans 1 cup 1/2 cup bullet or margarine 1 teaspOOn vanilla Combine milk, sugars. butter and vanilla. Bring to heat. a fl boil, stirring constantlY. Remove from (Mixture may appear curdled.) Quickly stir small then stir amount of hot mixture intO egg yolks; constantly. into hotmixtUre. Return to boil, stirring Remove from heat. Add coconut and pecans. Coo! to spreading consiStenCY,. beatingOCcaSi0nally Bakers, GemlanS,Q&Utllet and Ange Flake Cop9ratiOn are registered trademarks otmeceneral’Ilcods

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FAMOUS TEXAS FUDGE CAKE FOR CAKE: /z cup cocoa powde r 1 cup water 1 I cups (3 sticks) butter or margarine 3 cups all-purpose flour 3 cups sugar 11/2 teaspo ons baking soda 3/4 teaspoon salt 3 large eggs 3/4 cup sour cream 1 1/2 teaspoons vanilla FOR ICING: /2 cup (1 stick) butter or marga rifle /8 cup milk /4 cup cocoa powder 1 (1-pound) box powdered sugar 1 cup finely chopped nuts of your choice 11/2 teaspoons vanilla Preheat oven to 350 degrees. But ter 9-by-13-inch baking pan. Place V2 cup cocoa powder in me dium saucepan; gradually stir in 1 cup water; bring to boil on mediumhigh heat. Add butter and allow to melt; set aside. Sift together onto wax paper flour, sugar, baking soda and salt; add to hot mixture. Lightly beat eggs and add them to mixture along with sour cream and vanilla; stir to thor oughly combine. Pour into prepared pan. Bake 30 minutes or until cake feels firm in center. While cake is baking, prepare icing: In medium saucepan, combine butter or margarine, milk and cocoa; bring to boil. Add powered sugar and beat until smooth. Add chopped nuts and vanilla. Spread over hot cake. Cool before cutting. ---

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DEEP DARK CHOCOLATE CAKE 2 cups sugar 1 3/4 cups all-purpose flour 3I4 cup cocoa 1 1/2 teaspoons baking powder 1112 teaspoons baking soda 1 teaspoon salt 2 eggs icup milk 1)2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water One-Bowl butter cream frosting Yields 8 to 10 servings. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter jnto prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with One Bowl butter cream frosting. ONE-BOWL BU1TER CREAM FROSTING

6 tablespoons butter or ma garine, softened 2 2/3 cup powdered sugar

1/2 cup cocoa 1/3 cup milk 1 teaspoon vanilla extract Makes about 2 cups frosting. In medium bowl, beat butter. Add pow dered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

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1-1/4 cups rarutatod su9ar,divided i rep all-purpoce tour 7 tablespoons HERSHEY,,S Cocoa, divided 2 teaspoons haking powder 1/4tnaspoon call 1/2 cup milk 1,2 cup baller,melted

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1/4 cup butter 1/4 cup Shortening 2 cups sugar 1 teaspoon vanilla 2 eggs 3/4 teaspoon baking soda

extract 1 cup HERSHEY/S Semi-Sweet Chocolate Chips 1,2 cup packed liqht brown sugar 1-1/4 cups hot water Sweetened whipped cream Chopped Calitomla Walnuts

/ Heat even to 350’F

2. In bowl, stir together 3/4 cup granulated sugar. Smut, 3 tablespoans cscoa,

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Charliets Motherts Chocolate Cake cups sugar cup (1/2 stick) LAND 0 LAKES® Salted or Unsalted Buffer, softened 2 cups all-purpose flour teaspoon baking soda 1 1/2 teaspoon salt 1/2 cup dark Hershey’s unsweetened cocoa 11/2 cups buttermilk or soured milk 1 lh teaspoons pure vanilla extract

11/2

King Arthur flour’s favorite fudge Cake

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2 sticks (1/2 lb.) butter or margarine 1/4 cup unsweetened cocoa 1 cup hot water 2 CUPS King Arthur Unbleoched All-Purpose Flour 2 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk or yogurt 2 eggs 1 teaspoon vanilla

1. Preheat oven to 350° F 2. In large mixer bowl, beat together sugar and butter until creamy. Sift together remaining dry ingredients; add to sugar mixmre. Continue beating, gradually adding buttermilk or soured milk and vanilla until creamy (to sour milk: add 2 tablespoons cider vinegar to fresh whole milk; allow -

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pared pan and bake for 45 minutes. Frost when cooled.

Top with ‘:421caI., tat), .

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Chocolate Butter Frosting

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ounces sweetened chocolate tablespoons LAND 0 LAKES® Salted or Unsalted Buffer cups powdered sugar 2 teaspoon pure vanilla extract 1 3-4 tablespoons whole milk 1. Melt chocolate and butter over very low heat or over hot (not boiling) water in a double boiler. 2. Remove from heat and gradually add sifted powdered sugar and vanilla. Beat in milk to reach desired spreading consistency.

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Hershey Prize Chocolate Ca

3/4 cup Hershey’s Cocoa 1-3/4 cups unsifted all-purpot flour 3/4 teaspoon baking powdej 1/8 teaspoon salt 1-3/4 cups milk Generously grease and flour two Cream butter, shortening, sugar and 9-inch round cake pans vanilla until light anc fluffy; blend in eggs. Combine baking soda, cocoa, flour, baking powder salt in bowl; add alternately with milk to batter. Blend anr well, Pour into prepared pans; bake at 350° until cake tester inserteri in center for 30 to 35 minutes or comes out clean. Cool 10 minutes. remove from pans. And use cocoa in your favorite frosting recipe, too! — ——————

1-1/2 teaspoolls wanilta

baking powder and sail. Stir in milk, huger and vanilla; beat until smuoth. 3. Stir in chocalate ch;ps. Poor batter eta 8-nr4inch square baking pan. Str together remaining 1,2 cup granulated sugar, brawn sugar and remaining 4 tablespoena cecna; sprinkle miuture evenly oven batten. hat water aver tap; do not stir, I 4.5. Pour I Bake 35 to 48 minutes. Let stand 15 minutes. Spaen mIs dessert dishes, speaning sauce from battem of pan overtop. [Garnish with whipped cream and California Walnute. Abeut 8 sewings.

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Melt hatter or margarine. Stir in cocoa and hot water. In a separate bowl, combine flour, sugar, soda and salt. Pour cocoa mixture over dry ingredients, stirring to blend. Beat in buttermilk or yogurt, eggs and vanilla. Pour batter into two greased and floured 9” cake pans. Bake in a preheated 350”F oven for 30 minutes, or until cokes tent done. Remove from oven and cool on a wire rack, removing cakes from pans after 5 minutes. Frost with the following: Melt I stick margarine or butter. Add 1/4 cup unsweetened cocoa and 6 tablespoons buttermilk or yogurt. Bring to a boil and add a 1-lb. box confection ers’ sugar. Beat till smooth. Pour over cake while frosting is still warm.

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W JTTEPJI1LK CHOCOLATE CAKE 2¼ c’ups cake flour 1½ cups packed brown sugar 1 cup buttermilk ½ cup butter or margarine, softened 3 eggs 3 squares unsweetened chocolate, melted 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract Chocolate Frosting (below) DAY AHEAD.

Preheat oven to 350°F. Grease 10-inch Bundt pan or tube pan. In to large bowl, measure all ingredi ents except Chocolate Frosting. With mixer at low speed, beat in gredients until just mixed, constant iy scraping bowl with rubber spat ula. Increase speed to high and beat 4 minutes, occasionally scrap ing bowl. Pour batter into pan and bake 50 minutes or until toothpick inserted in center comes out c]ean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool completely on rack, frost cake with Chocolate Frosting. Re frigerate. Makes 16 servings. CHOCOLATE FROSTING: In small bowl with mixer at medium speed, beat 1½ cups cotifectionel’s’ sugar, ¼ cup butter or margarine, softened, 2 tablespoons 3 sqttares unsweetened chocbtate, melted, and 1 egg until frosting is of smooth spreading consistency.

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FUDGE CAKE

Perhaps this isn’t the very first fudge cake recipe ever written, but certainly it’s one of the best, as two generations of good cooks will attest. Hershey Chocolate Com pany first printed it on their Cocoa box la bel way back in the ‘30s. Bake at 3500 for 30 minutes. Makes 8 servings at 240 each. 1¾ cups unsifted all-purpose flout (2 cups sifted) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt ½ cup vegetable shortening 1½ cups sugar 2 eggs 1 teaspoon vanilla °/ CUfI Hershey’s Cocoa ½ cup plus 1 tablespoon hot water 1 cup sour milk 1. Grease bottoms and sides of two 9xlVs-inch layer cake pans. Preheat oven to moderate (350°). 2. Combine flout, baking powder, baking soda and salt on wax paper. 3. Beat shortening, sugar, eggs and vanilla in a large bowl until light and fluffy. Blend Hershey’s Cocoa into hot water to make a smooth paste; gradually add to creamed mixture. 4. Add flour mixture alternately with sour milk to creamed mixture. Pour batter into prepared pans. 5. Bake in a moderate oven (3500) for 30 minutes or until tops spring back when lightly pressed with fingertip. Cool on wire racks 10 minutes. Remove from pans; cool completely. Spread with your favorite frosting. Garnish with choco Late curls, if you wish. *10 sour milk.’ Use 1 tablespoon vinegar plus milk to equal 1 cup.

BLUEBIRIIV CRUMB CAKE Topping: ‘i cup all-purpose flour 2 tablespoons wheat germ 2 tablespoons sugar 2 tablespoons margarine, chilled Cake: ¼ cup margarine, softened 1 cup sugar 2 egg whites or 1 egg 2 teaspoons grated lemon peel 1 cup strained pears for babies 1% cups all-purpose flour f12 cup wheat germ 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 12 teaspoon baking soda ½ teaspoon salt (optional) 1½ cups fresh or frozen blue berries, partially thawed, divided Yields 10 servings. Heat oven to 350°F, Spray 9inch springform pan or 9-inch square baking pan with cooking spray. ‘For topping, combine dry in gredients in small bowl. Cut in margarine with pastry blender or two knives until mixture is crumbly; set aside. For cake, beat margarine and sugar in large bowl of electric mixer until creamy. Add egg whites and lemon peel. Beat at medium speed 2 minutes, scrap ing bowl occasionally, Beat in pears. Add combined dry ingre dients in two portions, mixing gently by hand JUST until blend ed. Do not overmix. Gently stir in 1 cups blueberries. Pour bat ter into prepared pan. sprinkle with remaining 12 cup blueber ries, then topping. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 mintues on wire rack. If using springform pan, loosen sides of cake; re move sides of pan. Serve warm or at room temperature.

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chocolate-Mousse Cake and Mqke this dessert one day ahead

it in the refrigerator. Before serv ing, pipe Chocolate Whipped Cream on the top and add hazelnuts. Stice the cake thinty to serve—

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THE BEST-EVER CHOCOLATE CAKE Bake at 350° for 20 to 30 mInutes. Makes 12 servings (one 9-inch three-layer cake). carbohydrate, 531 NuMent Value Per SeMng: 795 catories, 9g protien, 53gfat, 82g mg sodium, 187 mg cholesterol,

7 cup whole hazelnuts (4 ounces) 3 tablespoons butter or margarine, melted .

1½ teaspoons salt 1½ cups boiling water I cup (2 stIcks) unsalted butter, ¾cup Dutch-processed unsweetened softened cocoa powder 4 eggs, at room temperature Fudge Frosting: 1½ teaspoons voni lb I pound semisweet chocolate 3¼ cups sifted coke flour 2 cups heavy cream 2 cups sugar I cup coarsely chopped walnuts 2 tablespoons baking powder (3500). Grease three 9-inch round layer coke I. Preheat the oven to moderate paper. pans and line them with wax paper rounds, Grease and flour the bowl until the 2. Whisk together the boiling water and the cocoa in a small mixture is smooth. Cool the mixture to room temperature. whisk in one 3. Combine the eggs with the vanitla in a small bowl. lightly quarter of the cooled cocoa mixture. bowl. Beat with 4. Combine the flour, sugar, baking powder and satt in a large d. an etectric mixer at low speed too 1 minute, or until it is blende flour mixture. Raise 5. Add the remaining cocoa mixture and the buffer to the the sides of the the speed to medium-high; beat for 1½ minutes, scraping down seconds bowl, Add the egg mixture in thirds, beating on medium-high for 20 after each addition. Pour the barter into the prepared pans to 30 minutes, 6. Bake the layers in the preheated moderate oven (350°) for 20 The layers or until a cake tester inserted near the center comes out clean. tacks for wire should not shrink for the pan sides, Cool the layers In the pans on lightly greased 10 minutes. Loosen the sides of the layers and invert them onto wire racks. Remove the wax paper. fine in the containerof 7. Prepare the Fudge Frosting: Chop the chocolatevery s appear around bubble until an saucep a in cream the Heat processor. a food chocolate in a the to cream hot the add running, motor the With the edges. frosting to a the Transfer smooth. is mixture the until . Process stream steady spreading good it a is until ture temera room at cool frosting the Let bowl. ftosting. stir not do consistency; layer with ¼ cup of 8. Spread the frosting between the 3 layers, sprinkling each Decooate with the the chopped walnuts. Frost the top and sides of the coke. remaining walnuts.

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2 8-ounce packages (16 squares) semisweet chocolate, cut up 1 cup whipping cream .

6 eggs 1 teaspoon vanilla ½ cup all-purpose flour 1/4 cup sugar 1 recipe Chocolate Whipped Cream (see recipe, page 764) Shelled whole hazelnuts (optional) Grease a 9-inch springform pan. In blender container or food processor

bowl coarsely grind hazelnuts to make 1¼ cups. Combine hazelnuts and melt ed butter or margarine. Press into bot tom and 1½ inches up sides of prepared pan. In a saucepan combine the cut-up chocolate and ½ cup of the whipping cream; stir over low heat till chocolate is melted. Remove from heat. (Or, place w 2-cup -

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Quick Mix Devil’s Food Cake

3 squares BAKER’S’ Unsweetened Chocolate 21/3 cups all-purpose flour 2 cups sugar 1¼ teaspoons CALUMET’ Baking Powder 1 teaspoon sail ¾ teaspoon baking soda ¾ cup butter or margarine 11/2 cups milk 3 eggs Melt chocolate in saucepan over low heal, slirring constantly (Or heal chocolate at high power in microwave in nonmetal dish until almost melted, 1 to 2 minutes, stirring once: then slit until smooth.) Mix flour with sugar, baking powder, salt and soda Stir bullet just to soften. Add flour mixture, milk, eggs and melted chocolate. Blend: then beat at medium speed of electric mixer for 3 minutes, sc:aping howl frequently. Pour into two greased and floured 9-inch layer hans. Bak at 35O br 40 minutes. or until cake tr,ler inserfcd mb centers comes Out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Frost with Easy Chocolate Frosting.

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Easy Chocolate Frosting 4 squares BAKER’S’ Unsweetened Chocolate ¼ cup butter or margarine 1 pound (about4 cups) confectioners sugar 1 teaspoon vanilla Y2 cup )about) milk Melt chocolate in saucepan over very ow heal, stirring constantly. (Or heat chocolate in nonmetal bowl in microwave at high power Icr 1 minute and 40 seconds, slirring once: then stir until com ptetely melted.) Stir butler to soften Beat in half of Ihe sugar Blend in chocolate and vanilla Add remaining sugar alternately with milk, beating until smooth and of tight consistency to spread. Makes 2½ cups.

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J’l/eskyFude Cake 4 squares 8AKER’S Unsweetened Chocolate

cup each hot water sugar 1 teaspoon vanilla 1¾ cups sifted aft-purpose tiour° 1 teaspoon fj baking soda salt ½ cup butter or margarine 1¼ cups sugar 3 eggs ¾ cup milk ‘Or use 2 cups sifted SWANS DOWN’ Cake Flour Heat chocolate with water over very low heat stir ring until mixture is smooth. Add ‘/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Add vaniHa Silt flour, soda and saIl. Cream bullet. Gradually beat in the sugar; continue beating until flufly. Beat eggs in thoroughlt one at a time. Add flour and milk alternately, beating after each addition until smooth. Blend in chocolate mixture. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 301035 minutes, or until cake tests done. Cool 10 minutes; remove from pans and finish cooling on racks. Fill and frost with Classic Fudge Frosting. Garnish if desired. For hah altitude areas: In chocolate mixture, use ½ cup sugar; use ¾ teaspoon baking soda. Add 2 tablespoons each flour and milk; bake at 375°

Kenneth Smith’s Chocolate Cake

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CHOCOLATE VELVET CAKE oz.) BAKER’S GERMAN’S® Brand beet Chocolate, broken in pieces

1 package (4

6 tablespoons bullet ormarpahne 3 tablespoons aD-purpose flour 3 eggs, separated

1½ cups sugar ½ cup lard 2 eggs 1 teaspoon vanilla

¼ cup sugar Chocolate Glaze Melt chocolate and butter over low heat, stirring constantly. (Or heat in ½ cup sour milk or buttermilk 11/s to2 2 ounces unsweetened chocolate, nonmetal bowl in microwave at high power until almost melted, minutes, stirring once. Stir until smooth.) Remove from heat and stir ifl melted, or 3 tablespoons cocoa flour. Blend in egg yolks, one at a time. Beat egg whites until foamy 2 cups all-purpose flour throughout. Gradually add sugar and beat until mixture will form soft peaks. Gently fold in chocolate mixture, blending thoroughly. Pour into greased I teaspoon salt and floured 8-inch layer pan. Bake at 350° about 20 minutes, or until cake 1 teaspoon baking soda tester inserted in center comes out dean. Cool in pan 10 minutes. Cake may ½ cup boiling water settle as it cools. Remove from pan and finish cooling upside down on rack. Cream the sugar and lard. Add the Spread glaze over top and sides. Makes 8 servings.

eggs, vanilla, sour milk, and cooled chocolate. (If using cocoa, add to flour.) Sift together the flour and salt (and co coa, if appropriate]. Add to the egg mix ture. Dissolve the baking soda in the boiling water and add to the batter. Mix well. Pour into a greased and floured 9” by 13” pan. Bake in a preheated 3500 oven for about 30 minutes until a ‘toothpick comes out clean. Frost as desired.

CHOCOLATE GLAZE

Melt 1 package (4 oz.) BAKER’S GERMAN’S’ Sweet Chocolate, broken into pieces, with 3 tablespoons water over low heat, stirring constantly. (Or heat in a nonmetal bowl in microwave at high power for 11/s to 2 minutes. stirring once; then stir until completely melted.) Remove from heat and stir in 3 tablespoons unsalted butter or margarine. Cool to thicken, if necessaly. Makes ¾ cup.

—

The Velvet Almond Ridge Cake 1½ cups BLUE DIAMOND® Blanched Slivered Almonds 1 package (12 oz.) chocolate chips I package (2-layer size) chocolate fudge or chocolate cake mix 1 package (4-serving size) JELL-O® Chocolate Fudge or Chocolate Flavor Instant Pudding and Pie Filling 4 eggs 1 cup (½ pt.) sour cream 1/up water• ¼ cup oil• ½ teaspoon each vanilla and almond extracts Chop almonds and toast at 350° for 3 to 5 minutes; then sprinkle ½ cup on

bottom of well-greased 10-inch tub(5van. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend: tn’n’ beat at medium speed 4 minutes. Sti’ in chips and almonds. Pour into pan, bake at 350° for 70 minutes, or until cake begins to pull away from sides of pan. j not underbake. Cool in pan 15 minutes. Remove and finish cooling on rack. Garnish with whipped topping. .

lehigh altitude areas, use large eggs; add a cup allpurose flour; increase water to 1½ cups, decrease sour cream to a cup and oil to 1 tablespoon; beat 2 minutes and bake at 375° for 45 totO minutes.

LOVELIGUT” CUOCOLAJ 2-EG CUIFFON CAKE

A new twist to the ever

popular chocolate layer cake U

2 eggs, separated 11/2 cups SUgOt Cake Flour 1% cups sifted SOFTAgICK tsp. soda tsp. salt such as Wesson a cup cooking (salad) oil 1 cup buttermilk* (2 ox.), 2 sq. unsweetened chocolate melted

OU5 lrs,nderae. Grease wel1 e.,d.rb1ct2. oblong pan, 13x9½x2°. 8° b’ at least 1’/’ deep, or 9x1 1/,°,,pf one cup of the sugar. ContiflUc Beat egg whites until frothY. Grually beat in ½ oeating until very stiff and glossf. another bowl. Add oil, half of butter Sift remaining sugar, flour, soda, salt (nto or 150 vigorous strokes hy hand. mixer on speed medium milk. Beat I maute, remainLflg buttermilk. egg wiks, Add bowlonstantlY. of bottom Scrape sides and fold in meringue. l’out constantly. bowl scraping minute, morg I chocolate. Beat pans. into prepared Chocolate to 45 minutes. Cool. Ice with Bake layers 30 to 35 minutes; oblong 40 DeLuxe Icing (recipe below). this recipe. *Sweet milk may be used in place of buttermilkin

CHOCOLATE DE LUXE ICING 2 cups sifted confectioners’ sugar 1 large egg

cup soft shortening (2 oz.), 2 sq. unsweetened chocolate melted

CHOCOLATE SOUFFLE CAKE 12 ounces semisweet chocolate chips 2 tablespoons strong coffee 4 egg yolks 1 teaspoon vanilla 4 egg whites ¼ cup sugar Dash salt Dash cream of tartar Chocolate mousse or ganache, optional (directions follow) Spray a 9- or 10-inch springform pan with vegetable oil spray. Line

bottom of pan with parchment pa per, and spray paper with oil. Melt chocolate chips in a micro wave oven or in a double boiler; stir until smooth. Transfer to a medium bowl and stir in coffee, yolks and vanilla. With an electric mixer, beat egg whites on high speed, gradually adding sugar, salt and cream of tar tar. Continue beating until stiff but not dry. Pile egg whites on choco late mixture in bowl. With a rubber spatula, gently fold whites into chocolate. Spread in prepared pan.. Bake at 350 degrees for 25 to 30 minutes, or until cake is puffed and is set. The top may crack, and the cracks will look somewhat dry when cake is done. Cool thoroughly. Run a thin knife around edges of pan.cLoosen sides and invert onto a flat plate. Peel off springform pan bottom and parchment paper. Invert cake onto serving plate. Serve warm, with whipped cream. Or cool and decorate with chocolate mousse or chocolate ganache. Chocolate Ganache In small saucepan over low heat, heat 1 cup heavy cream with 6 ounces semi sweet chocolate, chopped (or choco late chips), stirring often, until smooth. Cool to room temperature, stirring occasionally. Makes about 1½ cups.

PINEAPPLE UPSIDE-DOWN CAKE cup butter 2 large eggs, separated 2/3 3/4 cup firmly packed light cup granulated sugar 3/4 brown sugar cup all-purpose flout a,5 20-ounce can pineapple slices, teaspoon salt 1/2 teaspoon baking undrained powder 9 maraschino cherries

SUNSET ORCHARD APPLE BUNDT CAKE cup vegetable oil 2 cups sugar 3 eggs 3 cups flour 1’/2 teaspoon salt l1Iz teaspoons baking soda a,2 teaspoon cinnamon 1/2 teaspoon ground cloves ia teaspoon nutmeg 1 teaspoon vanilla 3 cups apples, unpeeled, chopped 1Iz cup chopped walnuts or pecans Heat oven to 325 degrees. Cream oil and sugar together. Add eggs, one at a time, beating well, Sift dry ingredients and spices together. Add to sugar mixture. Add vanilla, apples and nuts to batter and fold all together. Bake in a well-greased Bundt pan for from hour and 15 minuteS. Cool for 20 minutes before removing pan.

1f4

1’/2

Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving V4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cheny in center of each pineapple ring; set skillet aside. Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice to the yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder; add dry ingredients to the yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325 degrees for 45 to 50 minutes. Cool cake in skillet 30 minutes;invert cake onto a serving plate. -

GERMANtS® SWEET CHOCOlATE CAKE

-j

Prep: 30 minutes

Bake: 30 minutes

1 pkg. (4 oz3 BAKEIS GERMAN’S Sweet Baking Chocolate

1/2 cup water

2cupsflour 1 tsp.baldng soda

1/4 tsp. salt 1 cup (2 slicks) butter pmargarine, softened

2 cups sugar 4 egg yolks 1 tnilla

1 4

CUp buttermilk

egg whites

wax paper. HEAT oven to 35Ff Line bottoms of 3(9-inch) round cake pans with 1-1/2 to 2 minutes or until chocolate is almost 1-UGH on bowl microwavabl large e water in MICROWAVE chocolate and melted. completely chocolate is until Stir melted, stirring halfway through heating time. bowl with electric mixer on medium speed until large in sugar and butter Beat aside. set salt and soda baking MIX flour, addition. Stir in chocolate mixture and vanilla Md light and fluffy. Add egg yolks, I at a time, beating well after eaih until smooth. addition each after beating buttenniflc, with flour mixture alternately speed until stiff peaks form. Gently stir into batter. BEAT egg whites in another large bowl with electric mixer on high Pour into prepared pans. Immediately run spatula between cakes and BAKE 30 minutes or until cake springs back when lightly touched in center. completely on wire racks. Spread CoconutCool paper. wax Remove pans. from sides of pans. Cool 15 minutes; remove of cake. Makes 12 servings. top over and layers between Pecan Filling and Frosting (recipe on back panel) to crack. tends w5ilch crust sugary top slightly a have will cake delicate Note: This

I. I

iL lifts

Cakes & Frostings 5 DECADENT FUDGE CAKE

8-5301-2

DECADENT FUDGE CAKE 1 cup butter or margarine, softened l’/z CUES sugar 4 eggs ‘/2 teaspoon baking soda 1 cup buttermilk 2’/2 cups all-purpose flour cups semisweet chocolate mini-morsels, divided 2 (4-ounce) bars sweet baking chocolate, melted and cooled ‘/ cup chocolate syrup 2 teaspoons vanilla extract 4 ounces white chocolate, chopped 2 tablespoons plus 2 teaspoons shortening, divided Chocolate and white chocolate leaves (optional) Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, choc olate syrup, and vanilla, stirring just until blended. (Do not overbeat.) Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake im mediately onto a serving plate, and let cool completely. Combine 4 ounces chopped white choco late and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 teaspoons shortening in a small sauce pan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves. Yield: one 10-inch cake.

• Shortening is best for greasing a cakepan. Oil, butter, or margarine may cause cake to stick or burn.

• Be careflut not to overbeat cake batter. Spoon batter into the prepared 12-cup Bundt pan, spreading evenly.

E 0 0

• Let cake coot completely before drizzling with melted white chocolate and melted mini-morsels.

SPONGE CAKE WITH BLUEBERRY SAUCE 3 strips orange peel, 1 by ½ inch 1 cup sugar 6 large eggs, separated ½ cup fresh orange juice 1 cup all-purpose flour 1 teaspoon baking powder Pinch salt Hot blueberry sauce (recipe follows)

Process the orange peel and the sugar with the metal blade of a food processor until the peel is finely chopped, about 1 minute. Add the egg yolks and process 1 minute, scraping down the work bowl as necessary. With the machine running, pour the orange juice through the feed tube and process for 10 seconds. Add the flour and baking powder and pulse 3 times to combine. Preheat the oven to 325 degrees. Beat the egg whites with a handheld electric mixer until stiff but not dry. Fold the batter into the egg whites. Pour the mixture into an un greased I 0-by-4-inch tube pan with a removable bottom. Bake in the center of the preheated oven for 40 to 50 minutes or until cake is brown and springs back when touched. Invert and cool completely before removing from the pan. Serve with Hot Blueberry Sauce. Makes 12 servings. HOT BLUEBERRY SAUCE 2 cups fresh or frozen blueberries, washed and picked over ½ cup sugar 1 1/2 tablespoons fresh lemon juice ¾ teaspoon lemon zest 1/2 cup water 1 teaspoon cornstarch mixed with 2 tablespoons cold water

Bring all ingredients except the cornstarch mixture to a boil and cook until the berries begin to burst. Add the cornstarch and continue to boil just until thickened and clear, about 2 minutes. Serve over angel or sponge cake. Makes about 2 cups: 18 calories per tablespoon. From Pleasures of Cooking magazine —

Linda Sebetia is a nutrition spe cialist with the University of Rhode Island’s Cooperative Extension. The Extension’s Gardening and Consumer Education Hottine, (800) Mondays, 448-1011, operates Wednesdays and Fridays from 9 a.m. to 2p.m. and on Tuesdays and Thursdays from 6 to 9p.m.

* A shortcake with a built-in fitting. Also great topped with a scoop of vanilla ice cream— 2 cups all-purpose flour 2 tablespoons sugar 2½ teaspoons baking powder ½ 1 ½ 1

Lemon Poppy Seed Pound Cake Serves 12. .

1¾ cups sugar lcupWesson Oil 1 The. grated lemon rind 4 eggs 2½ cups all-purpose flour 2 tsp, baking powder ½ tsp. each ground cardamom (or nutmeg) and salt ½ cup mIlk ½ cup lemon IuIce 1½Ths.poppyseeds For glaze: 1 cup powdered sugar Vh Tbs. lemon lulce 1 tsp. grated lemon rind ½tsp. poppy seeds

cup margarine or butter slightly beaten egg cup milk teaspoon tinely shredded lemon

peel .

1 cup fresh blueberries 2 tablespoons sugar

Sweetened whipped cream or vanilla Ice cream In a large mixing bowl stir together the all-purpose flour, the first 2 table spoons sugar, and the baking powder. Cut in the margarine or butter tifi mix ture resembles coarse crumbs. In a small mixing bowl stir together the egg, milk, and finely shredded lemon peel. Stir the egg mixture into the flour mix ture just till moistened. Spread half of the dough evenly in a greased 8x1½-inch round baking pan. Top the dough with the blueberries. Sprinkle the blueberries with 1 table spoon of the second 2 tablespoons sugar. Dot the remaining dough over the blue berries; sprinkle the remaining sugar over all. Bake in a 400’ oven for 25 to 30 minutes or till the shortcake is light golden brown in color. While the shortcake is stifi slightly warm, cut it into 6 pie-shape wedges. Serve the shortcake while it is warm. Top each serving with a dollop of the sweetened whipped cream or a scoop of ice cream. Then, sprinkle with a few additional fresh blueberries, if desired. Makes 6 servings.

1. In large bowl mix sugar, oil and rind until well blended. Add eggs and beat until mixture is thick and pale. 2. In medium bowl combine flour, baking pow der, cardamom and salt. 3. In small bowl combine milk and lemon juice. 4. Heat oven to 350°. 5. Mix flour and milk mix tures alternately into oil mixture, beginning and end ing with flour mixture. Beat until smooth, about 2 min utes. Stir in poppy seeds. 6. spoon batter into a 12-cup oiled and floured Bundt

Blueberry UaKe

1 ½ CUpS flour 1 teaspoon baking powder ½ teaspoon salt ½ cup shortening 1 cup sugar 2 egg yolks 1 teaspoon vanilla

legg 1 cup butter, softened cups flour 1 tsp. baking soda tsp. salt

1 tsp. vanilla * 1 cup sour milk 1 cup wild blueberries 1½ cups cultivated

1 ½ cups bluberries

—

1½ cups sugar

cup milk 2 egg whites, well beaten

Grease and flour an 8-inch square pan. Heat oven to 350 degrees. Sift together flour, baking powder and salt. Cream shortening with sugar. Beat in egg yolks and vanilla. Add flour mixture alternately with milk. fold in egg whites, beaten until soft peaks form, fold in blueberries. Spread in pan. Sprinkle lightly with about a tablespoon of sugar. Bake 35 to 45 minutes or until cake tests done (a toothpick inserted at center will come out free of bat 1—,.,..I f,._

pan. Bake for 1 hour or until cake tests done with wooden pick. 7. Invert on a rack; cool in pan 10 minutes. Remove and cool completely. 8. In small bowl whisk together glaze ingredients until smooth. 9. Spoon glaze over cake and serve.

MELT-IN-YOUR-MOUTH BLUEBERRy CAKE

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BAKED BLUEBERRY SHORTCAKE

Add 1 Th. cider vinegar to 1 cup fresh milk or use buttermilk. *

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Cream sugar, egg and butter together until fluffy. Sift the flour, baking soda and salt together, and gradually beat Into the butter mixture along with the vanilla and milk. Beat cake batter until [smooth. Stir In berries. [ PourbatterintoagreaSed9bY 13-inch cake pan. Bake in 350degree oven for45 to 50 minutes. Serves 8 to 10.

.LUflitjy uiuu iviuy i. 2 cups all-purpose ftour 1 teaspoon baking powder teaspoon baking soda 1 cup butter, at room temperature 11/4 cups sugar 1 teaspoon vanilla ½ teaspoon grated lemon rind 2 large eggs 1 cup sour cream Blueberry Filling, see recipe Topping, see recipe Stir together flour, baking powder and soda. In the large bowl of an electric mixer, at medium speed, thoroughly beat together butter, sugar, vanilla and lemon rind. Beat in eggs one at a time, then sour cream. At low speed, gradually beat in flour mixture until blended. Turn about Y3 of the batter into a greased and floured 9-inch tube pan. Sprinkle with ½ the Blueber ry Filling. Repeat layers. Spread with remaining batter. Sprinkle with Topping. Bake on the rack below center, in a preheated 3500 oven until a cake tester comes out free of batter about 50 minutes. Loosen edges and around tube and turn out on rack; cool completely. Invert on a cake platter. Blueberry Filling: Stir together 2 tablespoons sug ar, 1 cup blueberries and cup walnuts (chopped medinim fine). Topping: Stir together 1 tablespoon sugar and ‘ teaspoon ground cinnamon.

BLUEBERRY DREAMCAKE CRUS1 1/2 cup ground nuts, such as walnuts /2 cup margarine or butter 21/2 cups all-purpose flour Y2 teaspoon salt 1/4 cup sugar 1 egg white 4 to 5 tablespoons water TOPPING: 1 (16-ounce) bag frozen unsweetened blueberries, thawed, or 4 cups fresh blueberries 11/2 cups sugar 1 tablespoon lemon juice 3 tablespoons cornstarch Filling: 8 ounces cream cheese (not fat free) 11/2 cups powdered sugar 1/ teaspoon lemon extract (optional) 12 ounces fat-free nondairy whipped topping

—

Crust: Heat oven to 350 degrees. In the bowl of a food processor or electric mixer, combine the ground

nuts and margarine. Add the flour,

salt and sugar and mix until the mar garine is the size of cornmeal. In a separate bowl, combine egg white and 4 tablespoons of the water. Work into the dough. Dough will be some what crumbly but should form a ball when pressed. Add remaining water if necessary, but do not overwork dough. Gently press dough into the bottom of a 13-by-9-by-2-inch pan. Bake for 10 to 12 minutes or until firm. Cool. Topping: Combine blueberries, lemon juice, sugar and cornstarch in a medium-size saucepan. Stir until the sugar dissolves. Cook over medi um heat until the mixture comes to a boil and thickens. Remove from heat and coot completely. Filling: Combine the cream cheese, powdered sugar and lemon extract in the bowl of an electric mixer. Beat on medium speed until the cream cheese is smooth and fluffy and the sugar has been com pletely incorporated. Beat in the fatfree nondairy whipped topping. Spread the filling evenly over the cooled crust. Spoor! the topping over the filling and refrigerate several hours before cutting. Makes 16 servings, each 363 cab ries, 12 grams fat, 193 mg. sodium.

BLUEBERRY WALNUT CAKE 2 teaspoons baking powder ‘I. teaspoon salt 1 cup fresh blueberries (or frozen wild blueberries) Lemon filling (recipe follows) Powdered sugar for top

1’/ cups whipping cream 2 teaspoons vanilla 3 eggs 1 ‘/ cups all-purpose flour 1/ cups granulated sugar 1 cup ground walnuts

Beat whipping cream with vanilla in chilled bowl until stiff. Beat eggs until thick and lemon colored. Mix flour, sugar, walnuts, baking powder and salt. Fold gently into cream mixture. Fold in blueberries. Pour into three greased, floured 8-inch round layer cake pans. Bake in preheated 350 degree oven until wooden toothpick inserted in cen ter comes out clean, 30 to 35 minutes. Cool in pans 10 minutes, then remove. Cool completely. Make lemon filling. Place one cake layer upside down on serving plate. Soread evenly with half the lemon fil]in. Ton with second layer and remaining fitting. Top with third layer. Sprinkle with powdered sugar. Refrigerate until ready to serve. Lemon Filling: /2 cup butter or margarine, softened 1/ cups powdered sugar

1 tablespoon fresh lemon juice / teaspoon vanilla 2 egg yolks (see note)

Beat butter, sugar, lemon juice and vanilla. Beat in eggs as needed, just until mixture is light and fluffy. Editor’s note: A pasteurized egg product, such as Egg Beat

ers, may be used; in an uncooked filling such as this, pasteur ized is safer.

—

AJENE ANDERSON, Duxbuty, Mass.

‘5. \

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ten3t ourc caJ. MAKES I LOAF

Despite my reputation for starting all my recipes with a pound of butter. I really do look for ways to make desserts lighter. When I came across a delicious yogurt cake by cookbook author Dorie Greenspan, I decided tc see if I could update my favorite lemon cake with her method of using yogurt and vegetable oil instead of butter. Not only is it good for you, but you don’t even need an electric mixer to make it!

1½ cups

all-purpose flour

2 teaspoons

baking powder

1/2 teaspoon

kosher salt

1 cup plain whole-milk yogurt 1½ cups sugar, divided 3 2 teaspoons

FALL APPLE CAK[ 11/6 cups sugar

½ 2 1 2 1 2

cup cooking oil

egg whites egg tsp. vanilla cup apple juice cups all-purpose flour ¾ cup whole wheat flour 2 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. ground nutmeg Y2 tsp. baking soda 3 cups peeled, cored, and sliced cooking apples (such as Golde Delicious or Mcintosh) ½ cup finely chopped walnuts, toasted S_] Powdered sugar (optional) Vanilla yogurt (optional) • In a large mixer bowl beat sugar

and oil on medium speed of an electric mixer till combined; add eggs and Va nifla. Beat on medium speed for 1 minute or till creamy. Stir in juice. • In a medium mixing bowl stir to gether the all-purpose flour, whole wheat flour, baking powder, cinna mon, nutmeg, and baiting soda. Stir flour mixture into egg mixture. Gent ly stir in the apples and the walnuts. Pour the batter into a greased and floured 10-inch tube pan. •Bake in a 35O oven for 60 to 65 minutes or till wooden pick inserted comes out clean. Cool in pan fcr 10 minutes. Remove from pan; cool on a wire rack for 30 minutes. Serve warm. If desired, sprinkle the cake with pw dered sugar; top each slice with a dol lop of vanilla yogurt and additional nutmer. Makes 12 servines.

extra-large eggs grated lemon zest (2 lemons)

½ teaspoon pure vanilla extract ½ cup vegeta]le oil Va cup freshly squeezed lemon juice For the glaze

1 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice Preheat the oven to 350 degrees. Grease an 8½ X 4/ X 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into one bcv In another bowl, whisk together the yogurt, 1 cup sugar, the ega

lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean Meanwhile, cook the ½ cup lemon juice and remaining 1/ sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. •

When the cake is done, allow it to cool in the pan for 10 min utes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak

in.

Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

well. Sprinkle cacti with about 2½ Tbsp. walnuts to coat. Chop remaining walnuts a little more coarsely; set aside. Resilt flour with baking powder and salt. Combine sugar, eggs, oil and spices, Beat at high speed until light and well mixed. Add half of flour mixture; stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped walnuts. Divide batter evenly in pans. Bake at 350 F. 25 miii. until cakes test done. Let stand in pans on wire racks 10 mm. Turn cakes out onto racks to cool. When cold, frost with a butter cream frosting. Decorate with sialnut halves. Makes I large cake. 12 servings.

Walnut Carrot Cake I cup oil 1 ½ tsp. cinnamon I tsp. nutmeg ¼ tsp. cloves 3 Tbsp. milk 3 Cups grated carrots

I ½ cups Diamond Walnuts 3 CUPS sihed all-purpose flotir 3 tsp. baking powder I tsp. salt 2 cups brown sugar, packed 4 large eggs

CARROT CAKE 3 cups all-purpose flour

CARROT CAKE 2 cups grated carrots 2 cups sugar 2 cups flout 4 eggs 1½ cups oil 7 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 2 teaspoons baking powder 7 cup nuts 1 cup blonde raisins I small can drained crushed pineapple ¼ cup coconut Beat together sugar, oil and vanil la. Add dry ingredients, eggs and carrots, beat well. Add pineapple, nuts and raisins and coconut, Mix thoroughly. Pour into greased 13-92-inch pan. Bake at 325 degrees for 40-45 minutes.

2 teaspoons baking powder 2 teaspoons baking soda m. teaspoon salt 1 teaspoon ground cinnamon 2 cups sugar 4 large eggs 1 ‘ cups vegetable oil 2 teaspoons vanilla’ 3 cups lightly packed grated (medium-fine) pared carrots 12 cup wa1nu cpped medium-fine ,

In large electric-mixer bowl, stir together flour, baking powder, baking soda, salt, cinnamon and sugar. Make a well in the center and add eggs, oil and vanilla; beat at medium speed until smooth. With a wooden spoon, stir in carrots, nuts and raisins until well distributed. Turn into a greased 10-inch angelcake pan. Bake in a preheated 3300 degree oven until a cake tester inserted in center comes out clean — 75 minutes. Place cake in pan on wire rack for 10 minutes; loosen edges and around tube; turn out on wire rack. Cool completely. f’rost as desired.

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MICROWAVE RECIPES continued

WHEATY CARROT CAKE cup whole wheat flour cup all-purpose flour cup nonfat dry milk powder teaspoon baking soda teaspoon baking powder teaspoon salt teaspoon ground cinnamon tablespoons butter cups finely shredded carrots cup chopped pecans cup cooking oil cup granulated sugar cup packed brown sugar teaspoon vanilla eggs Stir together flours, milk powder, baking soda, baking powder, salt, and cinnamon; set aside. In a 12-cup micro wave-safe fluted tube pan combine 2 ta blespoons butter and ‘/2 cup of the carrots. Micro-cook, covered, on 100% power (HIGH) 2 minutes, stirring once. Sprinkle pecans evenly over carrot in pan. Set pan aside. In a large mixer bowl blend oil and sugars with an electric mixer on low speed tifi mixed. Add vanil]a Add eggs, one at a time, beating well after each. Add flour mixture, beating tifi well blended. By hand, stir in remaining carrots. Spread batter in prepared pan. Micro-cook, uncovered, on 50% power (MEDIUM) 16 minutes, giving pan a quarter-turn every 4 minutes. (Surface of cake will appear wet, but cake will have risen to top of pan.) Give dish an other quarter-turn. Cook, uncovered, on 100% power (HIGH) for 1½ min utes. Give dish a half-turn. Continue cooking 30 seconds to 1½ minutes or till surface appears almost dry and a wooden pick comes out clean. Place cake on rack. Cool 10 minutes. Invert cake onto plate. Serve warm. Serves 12. Conventional directions: In sauce pan cook ½ cup carrots and 2 table spoons butter tifi carrot is tender. Spoon cooked carrots into the bottom of a 12-cup fluted tube pan. Sprinkle pe cans over carrots in pan. Prepare cake batter as directed. Pour batter into pan. Bake in a 325° oven about 60 minutes or till cake tests done. Place cake on rack; cool 10 minutes. Invert cake onto plate. Serve warm. Per serving: 464 cal., 6 g pro., 54 g carbo., 26 g fat, 91 mg chol., 281 mg sodium. USRDA: 66% vit. A. 1 1 ½ 1 1 ½ ½ 2 3 ½ 1 1 1 1 4

KELLY’S CARROT CAKE Cake: 2 cups unbleached all-purpose flour 2 cups granulated sugar 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 4 large eggs, lightly beaten 11/2 cups vegetable oil 3 cups grated peeled carrots (about JO carrots) 1 (8-ounce) can crushed pineapple, drained /2 cup pecans, chopped Icing: 1/2 cup (1 stick) unsalted butter at room temperature 8 ounces cream cheese at room temperature 2 teaspoons vanilla extract 1 (16-ounce) box confectioners’ sugar, sifted Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans. To make the cake, sift the flour, sugar, baking soda, baking powder and cinnamon into a large bowl. Add the eggs and vegetable oil and stir until well blended. Fold in the grated carrots, pineapple and pecans and stir until the mixture is thoroughly blended. Pour one-third of the batter into each of the prepared pans. Bake in the oven for 30 minutes, or until the edges have pulled away slightly from the pan and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes. Remove the cakes from the pans and let cool completely on wire racks. To make the icing, place the but ter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and gradually beat in the con fectioners’ sugar until smooth. Place a cake layer on a serving plate and frost the top. Repeat this procedure with the second and third layers. Finish by icing the sides of the cake. Cut into wedges to serve. Makes one 8-inch layer cake. Serves 8 to 10.

CARROT CAKE WITH PINEAP PLE 1 cup all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon baking soda ½ teaspoon salt

Carrot Cake 2 cups all-purpose flour 2 cups sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 3 eggs 1-1/2 cups vegetable oil 2 cups finely grated carrots 1 teaspoon vanilla extract 7 cup well-drained crushed pineapple 1 cup shredded coconut 1 cup chopped nuts, divided CREAM CHEESE FROSTING: 2 packages (3 ounces each) cream cheese, softened

1½ cups finely shredded carrots ¼ cup cooking oil ¼cupmi& 1 beaten egg ¼ cup finely chopped pecans One 8¼-ounce can crushed pine apple 1½ teaspoons cornstarch Creamy Pineapple Frosting (reci pe follows) Grease bottom of 8x1½-inch mi crowave-safe round baking dish. Line bottom with waxed paper. In a medium mixing bowl com bine flour, brown sugar, baking powder, cinnamon, baking soda and salt. Add carrots, oil, milk and egg; stir just until combined. Stir in pecans. Spread batter evenly in dish. Cook, uncovered, on 50 percent power (medium) for 13 to 15 min utes, giving dish a quarter-turn every 5 minutes. For low-wattage ovens: cook on 100 percent power (high) for 8½ to 9½ minutes, giving dish a quarter-turn every 2 minutes. To test for doneness, scratch the slightly wet surface with a wooden toothpick. The cake should be cooked underneath. If not done, cook on 100 percent power for 30 seconds to 2 minutes more or until done. Cool cake in pan on a wire rack for 5 minutes. Loosen edges and ,vert. Remove and discard waxed eaper. Cool cake on the rack. For filling: Drain pineapple, re serving juice. Reserve ¼ cup pine apple for frosting. In a 2-cup glass measure combine reserved juice and cornstarch. Stir in remaining pineapple. Cook, uncovered, on 100 percent power for 2 to 3½ minutes or until thickened and bubbly, stir ring after every minute. Cook, un covered, on high for 30 seconds more. Cover and cool. Prepare Creamy Pineapple Frost ing. Cut the cake in hail crosswise, forming two semicircies. Spread one hail with filling. Top with re maining half. Frost top and sides of cake with frosting. Makes 6 to 8 servings. CREAMY PINEAPPLE FROST ING: In a small mixer bowl com bine 2 cups sifted powdered sugar and 3 tablespoons softened margar ine or butter; beat with an electric miner on low speed until well mined. Add the reserved ¼ cup crushed pineapple and beat until fluffy. Add more sifted powdered sugar as needed (¼ to ½ cup) to make frosth g spreadable. —

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3 cups confectioners’ sugar 6 tablespoons butter or margarine, softened 7 teaspoon vanilla extract In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat un til combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into a greased 13-in. x 9-in. x 2-in, baking pan. Bake at 350° for 50-60 minutes or until cake tests done. Cool. Combine frosting ingredi ents in a small bowl; mix until well blend ed. Frost cooled cake. Sprinkle with re maining nuts. Store in refrigerator. Yield: 12-16 servings.

CARROT PINEAPPLE BUNDT CAKE 7 cup all-purpose flour 2/3 cup sifted cake flour 73/4 cups whole wheat pastry flour 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, /2 teaspoon ginger, / teaspoon nutmeg and 1/4 teaspoon ground cloves) 2 teaspoons baking soda /4 teaspoon salt 1 cup raisins cup walnuts, chopped Wa-inch pieces) /4 cup canola oil 3 tablespoons water 2 cups firmly packed light or dark brown sugar 1 large egg, at room temperature 8-oz. can crushed pineapple, in juice 3 cups packed finely grated carrots (about 4 large) Powdered sugar (optional) Preheat oven to 325 degrees with rack in middle of oven. Spray-grease and lightly flour a 12-cup Bundt pan. To measure flours, lightly sprinkle intoi measuring cup. Stir together the three flours,° spices, soda and salt. Stir in raisins and nuts. Place oil, water and brown sugar in large bowl. Beat for 1 minute on medium speed. Beat in egg until well blended. On low, beat in the pineapple with its juice, and the car rots. On low, or by hand, beat in flour mixture in 3 additions, mixing just until flour is incor porated. Batter will be thick. Spoon into pan and bake for 60 to 70 minutes or until tester inserted into center of cake comes out with no moist crumbs attached. Remove cake to a rack to cool completely. Invert cake onto a serving platter and sprin kie with powdered sugar if desired. Can be made 2 days in advance; wrap in foil and store at room temperature. Or freeze up to 3 months. Makes 20 servings, each 226 calories, 5 grams fat, 184 mg. sodium. VAR1AT1ON for a moister, more cakelike texture, omit the whole wheat flour and use a total of 1Y cups all-purpose flour and 1¼ cups sifted cake flour. Also add ¼ cup more grated carrots. From Light Jewish Holiday Desserts by Penny Wantuck Eisenberg

CARROT CAKE 1 (8-ounce) can crushed pineapple in juice, drained (reserve ¼ cup juice) 7 cup all-purpose flout 1 cup shredded carrots (about 2 small) ½ cup packed brown sugar \ ‘/ cup chopped walnuts oil vegetable ¼ cup 1 teaspoon vanilla ¾ teaspoon baking soda 1/2 teaspoon cinnamon 14 teaspoon salt 1/4 teaspoon each ground clovos and ginger 1 egg ¾ cup thawed frozen whipped topping Heat oven to 350 degrees. Spray round pan, 8x1 1/2 inches, with nonstick cooking spray. Reserve ¼ cup crushed pineapple. Blend 1/4 cup of the crushed pineapple, the reserved juice and remaining ingredients, ex cept whipped topping, in medium bowl of mixer on low speed, scrap ing bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 25 to 35 minutes; cool. fold remaining pineapple into topping; serve with cake. Makes 8 slices. Per slice with 2 tablespoons topping: 220 calories, 3 grams pro tein, 26 grams carbohydrate, 12 grams fat, 35 mg. cholesterol, 190 rug. sodium.

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Serves 8, each 263 calories, 4 grams fat, 359 mg. sodium. This goes welt with cider.

WARM APPLE GINGERBREAD / cup (1/2 stick) butter /3 cup light brown sugar cup dark molasses ‘/2 cup orange juice 1 large egg 11/4 cups flour 1 teaspsoon baking soda 1 teaspoon cinnamon 1 teaspoon ginger 4 teaspoon ground cloves /4 teaspoon salt 1 Gala or Golden Delicious apple, or other apple, cored

scrumptious cake is quicl to make and super-moist. ThiS

LEMON-POPPY SEED BUNDT CAKE. CAKE: I package (18.25 Ounces) lemon cake mix with pudding included 1 cup water 1/3 cup unsweetened applesauce 1 tablespoon lemon juice 4 egg whites 2 tablespoons poppy seeds GLAZE: 1 cup powdered sugar juice 4 tablespoon lemon :1 tablespoon nonfat milk 2 to 3 drops yellow food coloring Coat a 12-cup bundt pan with nonstick spray and set aside. For Cake, in a large bowl, corn ,; bine cake mix, water, applesauce, ‘lemon juice, egg whites and poppy seeds and stir until moistened. Beat 2 minutes at high speed. batter into prepared pan. Bake in preheated 350-degree oven 55 to 60 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes, remove from pan and set aside to cool completely. To make Glaze, in a small bowl, combine powdered sugar, lemon juice, milk and food coloring. Blend until smooth. Drizzle glaze over top of cooled cake. Makes 12 servings. Each serving contains 238 cab

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and chopped Heat oven to 350 degrees. Grease and flour an 8-inch square baking pan. Melt butter over medium heat. Add brown sugar, molasses and orange juice. Whisk to blend. Beat in egg. Combine flour, soda, spices and salt. Stir into molasses mixture just until combined. Mix in apples. Pour into pan and bake 25 to 30 minutes, or until center is firm. Cool just until warm; cut into squares, sprinkle with confectioners sugar and serve. Serves 8, each 211 calories, 7 grams fat, 243 mg. sodium. Washington Apple Commission —

APPLE CAKE 2 cups sugar 1/2 cup butter 1 teaspoon vanilla 2 eggs 2 cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 4 cups peeled, cored, chopped apples 1/2 cup walnuts Cream cheese frosting (recipe follows) Preheat oven to 350 degrees. Beat sugar and butter together. Add va nilla and eggs. Beat well. Stir to gether dry ingredients and add. Stir in apples and nuts. Spread in greased 9-by-13-inch pan. Bake for 50 minutes or until cake tests done. Makes 10 servings, each (with frost ing) 444 calories, 16 grams fat. FROSTING: Mix two (3 ounces each) packages cream cheese with 3 tabLespoons soft margarine, 1 tea spoon vanilla and 1/2 cups confec tioners sugar. Spread on cooled cake. U.S. Apple Association —

Serve this as a side dish with roast pork or chicken:

GRANDMA’S UP.SIDE-DOWN CAKE Pm told that Fannie canr6this cake famous. In her day it was a sensation. It still is, thanks to this excellent recipe from the Dole test kitchens. Bake at 350° for 40 mInutes. Makes 8 servIngs at 290 each.

1 can (1 pound, 4 ounces) Dole Sliced Pineapple In syrup ¼ cup (½ stick) butter 3i cup firmly packed light brown sugar Maraschino cherries

1 cup unslfted all-purpose flour ¾ cup sugar 1½ teaspoons baking powder ½ teaspoon salt ½ cup milk

¼ cup vegetable shortening 1 egg ¼ teaspoon grated lemon rind 1 teaspoon lemon juice 1 teaspoon vanilla 1. Drain Dole Sliced Pineapple, reserving 2 tablespoons syrup. Melt butter in a heavy 10-inch ovenproof skillet Stir in brown sugar and the 2 tablespoons pine apple syrup; btend thoroughly. Remove from heat. Arrange pineapple slices in sugar mixture. Place a maraschino cher ry in center of each slice. 2. Combine flour, sugar, baking powder and salt in a large bowl. Add milk and shortening; beat at high speed with electric mixer, 2 minutes. Add egg, lemon rind, lemon juice and vanilla; beat another 2 minutes. Pour over pine-’ apple in skillet, spreading evenly. 3. Bake in a moderate oven (350°) for 40 minutes. Cool on wire rack 5 minutes. Invert onto serving plate. Serve warm. •1f skillet does not have an ovenproof handle,

wrap handle with foil.

ZAPPED ZUCCHiNI BUNDT CAKE 1 tablespoon sugar 1 teaspoon cinnamon p!4 cups all-purpose flour 1 cup sugar 12 cup milk 1/4 cup frozen lemonade concen trate ‘ cup vegetable oil 1 egg 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon vanilla 1/2 teaspoon salt 2 cups shredded raw zucchini I cup chopped walnuts Powdered sugar Yields 1 Bundt cake (8 to 10 servings). Preparation time: 15 minutes. Cooking time: 12 to 15 minutes (plus 5 minutes standing time). Oven setting: MEDIUM-HIGH (70 percent power). Combine sugar and cinnamon. Lightly grease microwave Bundt pan; coat with sugar/cinnamon mixture. In large mixing bowl combine flour, sugar, milk, lemonade .con centrate, vegetable oil, egg, baking soda, cinnamon, vanilla and salt. Blend at medium speed for 2 min utes. fold in zucchini and nuts. Turn batter into prepared Bundt pan. Microwave 12 to 15 minutes, or until toothpick inserted near center of cake comes out clean. Let stand 5 minutes before inverting cake onto serving platter. Let cool; dust with powdered sugar before serving.

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LEMONY PUDDING CAKE

¾ cup sugar 2 tablespoons soft butter Grated rind of 3 limes OR 2 lemons 2 eggs, separated ¼ cup lime OR lemon juice ¼ cup all-purpose flour 1 cup nonfat milk 2 cups strawberries OR blueberries Yields 6 servings. Each serving has about 220 calories, 6 grams fat, 75 milli grams cholesterol and 80 mil ligrams sodium. Preheat oven to 350°F. Put sugar, butter and lime or lemon rind in bowl and beat together. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon or lime juice, then flour and milk. In separate bowl, beat egg whites until soft peaks form; fold into batter; pour into 6-cup baking dish. Place this dish in larger pan, and pour boiling water around pan to come about 1 inch up sides. Bake for 40 minutes. Spoon berries over top and serve.

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Made with honey, this Oat Spice Cake is one of the best of its kind.

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OAT SPICE CAKE

1 cup boiling water 1 cup quick-cooking oats I ½ cups all-purpose flour, see Note 1 teaspoon baking soda 19 teaspoon salt 1 teaspoon ground cinnamon 12 teaspoon ground ginger 1 teaspoon ground nutmeg 13 teaspoon ground cloves 1., cup butter cup sugar 1 cup honey 2 large eggs Grease and flour a square cake pan (9x9xl.i inches). In a small bowl, pour boiling water over oats; cover and let stand 20 minutes. On wax paper, stir together flour, soda, salt, cinnamon, ginger, nutmeg and cloves. In the large bowl of an electric mixer, beat together butter, sugar and honey until blended. Add eggs and beat to blend. Add oatmeal mixture and beat gently until there are no lumps. Add flour mixture and gently stir until blended. Turn into prepared pan. Bake in a preheated 325° oven until a cake tester inserted in center comes out clean 50 to 60 minutes. Loosen edges and turn out on a wire rack. Delicious served warm with lemon sauce. Note: Thoroughly stir flour in its container, then lightly spoon into dry measures and level. —

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Lernont,(t//CI THE TEXTURE is similarto pound cake, but lighter, and the lemon flavor is bright and clear. y/2 /4

1 ½ 3 1/3

cups all-purpose flour

teaspoon baking powder pinch of baking soda cup sugar cup butter large eggs cup sour cream tablespoons finely grated lemon zest

Gtaze: ½ cup sugar cup lemon juice 1. Heat oven to 350° F. Grease a 4½x8x2½-inch loaf pan or2 mini (3-cup) bundt pans. Thoroughly combine flour, baking powder, and soda and set aside. 2. In a large bowl beat sugar and butter together until light, then beat in eggs, one at a time. 3. Beat in dry ingredients alternately with sour cream, then stir in lemon zest. 4. Turn batter into prepared pan(s) and bake until top is golden brown, edges are shrinking from the sides of the pan, and a toothpick comes out clean; 50 to 60 minutes for a loaf, 30 to 40 minutes for bundt pans. 5. Maka glaze by mixing together the sugar and lemon juice. Spoon over the hot cake and allow it to cool in the pan. 1/3

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(Sunday, January 3)

Lemon Custard Pudding Cake 6 tablespoons all-purpose flour 6 tablespoons butter or margarine, melted 2 cups sugar, divided 4 eggs, separated 1-7/2 cups milk Grated peel of 1 lemon 2 tablespoons fresh lemon juice Confectioners’ sugar In a large mixing bowl, combine flour, but

ter and 1-1/2 cups sugar. Beat egg yolks;

add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2-qt. baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350° for 55-60 min utes or until lightly browned. Serve warm or chilled with confectioners’ sugar dust ed on top. Yield: 6-8 servings.

:ups flour 1 tablespoon cinnamon 2 teaspoons baking soda I teaspoon nutmeg 114 teaspoon salt 112 cup margarine I cup sugar 2 eggs 1 cup each applesauce and buttermilk 1 cup chopped nuts (optional) In medium bowl stir together flour, cinnamon, soda, nil I meg and salt set aside. In large bowl cream margarine amt sugar until light; beat in eggs until well I)ICIICICCI. Stir in applesauce amt l)dmtter milk. (raclually stir in flour tiiittmrc until l)iCli(1CCl stir in nuts. POur into greased 9-inch square baking J)1. Bake itt pre heated l5Ob OVCII 40 to 43 niiflutCS or until pick inserted

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Cool in pan on rack. Serve front pan. Makes 8 servings. Per senthig without ,uuis: 374 cat, 6 g pro, 58 g car, fl g fat, 61 tug that, 311 tug sod

Quick red velvet cake

Cream cheese frosting

Solid vegetable shortening for

package (8 ounces) cream cheese tablespoons (1 stick) butter, $ room temperature 3¾ cups confectioners’ sugar,

greasing pans flour for dusting pans box Gennan chocolate cake 1 mix with pudding cup sour cream 1 cup water ½ cup vegetable oil, such as ¼ canola, corn, safflower, soy bean, etc. bottle (1 ounce) red food col 1 wing large eggs 3 teaspoon pure vanilla extract 1 Cream cheese frosting (recipe follows)

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Place a rack in the center of the oven and preheat oven to 350°. Gen erously grease and flour two 9-inch round cake pans. Set pans aside. Place the cake mix, sour cream, water, oil, food coloring, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each layer onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more. Meanwhile prepare cream cheese frosting. Place one layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Place the cake in the refrigerator for 20 minutes or until the frosting

sifted 1

teaspoon pure vanilla extract

Place the cream cheese and but ter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the ma chine. Add the confectioners’ sugar, a hit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the va nilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Use at once to frost the top and sides of the cake of your choice. Makes 3 cups, enough to frost a 2- or 3-layer cake. (Recipe from The Cake Doctor, by Anne Byrn, Workman Publishing, 1999.)

SOUR CREAM COFFEE CAKE For cake batter: 12 tablespoons (11/2 sticks) unsalted butter, room temperature 11/2 cups sugar 3 extra-large eggs, room temperature 1/z teaspoons vanilla 11/4 cups sour cream 2’/2 cups cake flour (see note) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/ teaspoon kosher salt For streusel: 3/4 cup light brown sugar, packed 1/2 cupall-purpose flour 11/2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into small pieces Optional: 3/4 cup chopped walnuts For glaze: 1/2 cup powdered sugar 2 tablespoons maple yrup Note: If you don’t have cake flour, substitute 2V cups allpurpose flour plus % cup cornstarch. Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. Prepare cake batter: Cream butter and sugar in bowl of electric mixer fitted with paddle attachment 4 to 5 minutes, or until light. Add eggs, one at a time, beating between additions.

CHOCOLATE WALNUT CHEESECAKE 3 packages (5¼ ounces each) chocolate nut cookies (2 cups when crushed) ½ teaspoon cinnamon ‘4, cup melted butter 1 cup sugar 4 eggs. at room temperature 1 ½ pounds softened cream cheese 16 ounces semi-sweet chocolate. melted 1 teaspoon vanilla 2 tablespoons cocoa 3 cups sour cream ¼ cup melted butter Crush cookies, mix with cinnamon and 1/ cup butter, then press into bottom and sides of 10inch springform pan. Chill. Beat sugar and eggs until fluffy. Add cream cheese gradually and beat at high speed until smooth and creamy. Add melted chocolate, vanilla, cocoa and sour cream. Beat until smooth. Add % cup melted butter. Mix well. Pour into chilled crust and bake in 350-degree oven for 50 minutes or until firm around the edges. Chill overnight. If desired, frost lightly with chocolate frosting, sprinkle with chopped walnuts and place a cherry in center. Makes a very rich cheesecake, to serve in small slices. From E.F. Griffin. First prize for chocolate cheesecake.

COTtAGE CHEESECAKE 1 pound small-curd cottage cheese (room temperature) 2 (B-ounce) packages cream cheese (room temperature) 11/2 cups sugar 4 eggs, slightly beaten 1/ cup cornstarch 2 tablespoons lemon juice 1 teaspoon vanilla /2 cup melted margarine 1 pint sour cream Graham cracker crumbs Sieve cottage cheese into large bowl and then add cream cheese. Beat on high speed until creamy. Continue on high and blend in sugar and eggs. Reduce speed. Add cornstarch, lemon juice and vanilla and blend. Add margarine and sour cream. Do not overbeat. Pour into a 10-inch spring-form pan that has been greased with butter and coated with graham cracker crumbs. Place a pan of water on shelf beneath rack of cheesecake. The moisture will help prevent the cheesecake from cracking. Bake at 325 degrees for 1 hour, 10 minutes. Shut off oven and let stand in oven for 2 hours. —

RHODE ISLAND’S BEST CHEESECAKE 4 eggs 1 cup sour cream ¾ cup sugar 1/3 cup flour 1 cup heavy cream 3 teaspoons vanilla 2 pounds cream cheese Graham cracker crust in springform pan Mix eggs, sour cream, sugar, flour, cream and vanilla. Mix on low speed of mixer, while adding cream cheese. Put mixer on high and beat until smooth. Spread in a graham cracker crust in a springform pan. Bake 1 hour t. 350 degrees. Let cool at room temperature one hour, then refrigerate overnight before serving. From Dale Rheault. —

No-Guilt Cheesecake Creamy Cheesecake Makes 12 servings. For crust:

3(8 oz) pkgs. Healthy ChoIce Fat Free Nonfat Pasteurized Process softened 3/4 cup sugar 2 Tbs. flour 3 lbs. lemon juIce ¾ cup egg substitute 1 (8 oz.) carton nonfat lemon yogurt

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1. In small bowl combine graham cracker crumbs, sugar and margarine; mix well. 2. Pat on bottom of 9- or 10-inch springform pan; set aside. 3. Heat oven to 350. 4. In medium bowl beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg substi tute; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. 5. Bake 60 to 70 minutes or until center of cake is set. 6. Gently run tip of knife between cake and edge of pan. Cool to room tempera ture before removing rim of pan. 7. Chill. 8. Serve, if desired, with sliced fresh strawberries, a raspberry sauce or tropical fruits. Nutrition Information Per Serving:

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Calories: iga Protein: 14g Carbohydrates: 55g Fat: 4g Saturated Fat: ig Cholesterol: 1mg Sodium: 485mg

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2 ¼ 1 1 ¼ 1

cups flour teaspoon salt tablespoon baking powder tablespoon sugar cup shortening cup milk melted butter for brushing

Heat oven to 4500 F. Stir or sift together the flour, salt, baking powder, and sugar. Cut in shortening with 2 knives, until mix ture resembles coarse crumbs. Make a well in mixture, then pour in milk. Mix with a fork (hot a spoon). Turn out onto floured board and knead 6 to 10 times. Roll out a generous ¼ inch thick and cut with 3-inch cutter. Place on ungreased pan, brush tops with butter, and bake “for 11 minutes” or until risen and lightly browned. Yields 8 to 1 6 biscuits, depending on whether you reroll the dongli after the ft rst cut.

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PHYLLIS’S FAVORITE SOUR CREAM COFFEE CAKE ToTAl TIME:

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cup chopped walnuts cup brown sugar teaspoon cinnamon cups sifted flour teaspoon baking powder teaspoon baking soda teaspoon salt cup butter cup sugar eggs teaspoon vanilla extract cup sour cream

Heat oven to 350° and greaa 6-cup tube pan. Mix walnuts, brown sugar, and cinnamon to make the topping,

and set aside. Sift flour with baking powder, baking soda, and salt until well combined, and set aside. Cream butter and sugar until mixture is light; then beat in eggs and vanilla. Add flour mixture in thirds, alter nating with sour cream. Beat well after each addition. Spoon half the batter into pan and sprinkle with half the topping. Add remaining batter and sprinkle with rest of topping. Bake 40 minutes without opening oven, then test for doneness with a toothpick. If it doesn’t come out clean, bake another 5 to 10 minutes. Cool in pan 10 minutes; then invert pan Onto a rack and cool completely. Yield: 10-12 servings

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Apple cake with almonds We tested this dish with Braeburn apples, but Granny Smith apples wilt also work. 5 tablespoons butter, divided 2 cups chopped peeled cooking apple 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar ½ cup (4 ounces) block-style fat-free cream cheese 1¼ teaspoons vanilla extract, divided

½ teaspoon almond extract ½ cup 1 percent low-fat milk 1 large egg 1 large egg white Cooking spray 2 tablespoons sliced almonds, toasted V3 cup sifted powdered sugar 2 teaspoons water

Preheat oven to 350°. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apple; cook 5 minutes or until tender. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl, stira ring with a whisk. Combine ¼ cup butter, granulated sugar, cream cheese, 1 teaspoon vanilla, and almond extract in a large bowl; beat with a mixer at medium speed until blende d. Combine milk, egg, and egg white. Add flour mixture and milk mixture alternately to cream cheese mixture, beginning and ending with flour mixture. Stir in apple. Pour batter into a 9-inch round cake pan coated with cooking spray. Sprinkle with almonds. Bake at 350° for 55 minutes or until a wooden ick inserted in center comes out clean. Cool in pan 10 mm ites on a wire rack; remove from pan. Combine ¼ teaspoon vanilla, powdered sugar, and water n a small bowl. Drizzle over cake. Serve cake warm or at oom temperature. Makes 12 servings.

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½ teaspoon baking powder ½ teaspoon salt 1 to 2 cups mLed fruit (ideally all fresh, but frozen raspberries, blueberries, and peaches will do. along with fresh bananas and apples) Cream the butter and the sugar and add the eggs one at a time. beating well after each addition. Sift the flour with the baking powder and salt and add. Pour half the hatter into a buttered and floured 9-bv-5-inCh loaf pan. Place the fruit on top. Pour the remaining batter on top of the fruit and bake at 350° for about 1 hour until a tooth pick or wooden skewer inserted in the center of

the cake comes out clean. Let the cake cool on a rack before removflg II from the pan.

8 Coffee Cakes

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Almond Sfreusd Cake Transform a plain cake into an irresistible delight with a crumbly almond streusel. 25 minutes preparation, 30-35 minutes baking

Glaze 1%

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cup confectioners’ sugar teaspoons orange juice

Makes 16 servings Streusel I cup firmly packed light brown sugar 1 cup sliced almonds ‘4 cup all-purpose flour tablespoons butter or 3 margarine, melted teaspoon grated orange zest 1 Cake

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cup (1 stick) butter or margarine, softened cup granulated sugar large eggs teaspoon grated orange zest teaspoon vanilla extract cups all-purpose flour teaspoon baking powder teaspoon baking soda cup orange juice

Preheat the oven to 350° F. Grease a 9- or 10-inch tube pan.

To prepare the streusel, in a medium bowl, mix together brown sugar, nuts, and flour. Stir in the butter and zest.

To prepare cake, in a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder, and baking soda.

5 Reduce mixer speed to low. Alternately beat flour mixture and

0 Great American Home Baking

orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel.

7 Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. 8

To prepare the glaze, in a cup, stir together confectioners’ sugar and orange juice until smooth.

Turn the cake out onto a serving plate, placing it right-side up. Drizzle with the glaze.

Baking Tips For a different streusel mixture, substitute chopped walnuts for the almonds.

8 Coffee Cakes

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Orange-Glazed Coffee Cake Light and refreshing, this cake doubles the flavor and fragrance offresh orange.

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45 minutes preparation, 2 hours rising, 25-30 minutes baking

Makes 12 servings package active thy yeast cup warm water (105°-115° F.) 4 cup warm milk (105°-115° F.) cup fresh orange juice cup granulated sugar cup ricotta cheese 1 tablespoon grated orange zest 1 teaspoon salt 1 large egg, lightly beaten 3’-4 cups all-purpose flour 1

Glaze 1 large egg, lightly beaten Icing 1 cup confectioners’ sugar 1%-2 tablespoons fresh orange juice

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.

Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, a1 cup at a time, until a stiff dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking.

Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1Y hours.

Grease a 10-inch springform pan. Punch down the dough. Turn

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out onto a lightly floured surface and knead for 1 to 2 minutes.

Divide the dough into 3 equal pieces. Roll each piece into a 20-inch-long rope. Braid the ropes together.

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Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

9 Preheat oven to 425° F. Brush the dough with glaze.

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Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.

To prepare icing, in a small bowl, stir together confectioners’ sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.

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Texas sheet cake cups sugar cups flour cup butter to $ tablespoons cocoa cup salad oil cup water -½ cup buftennilk teaspoon baking soda 1 ½ teaspoon salt eggs 2 1½ teaspoons vanilla Sift sugar and flour into large bowl. In a saucepan, bring but ter, cocoa, oil and water to a rap id boil, stirring constantly. Pour over sugar mixture and stir well. Beat in buttermilk, bak ing soda, salt, eggs and vanilla. Pour into a greased 9-by-13inch cake pan and bake at 3500 for 30 minutes or until done. frost while hot. 2 2 ½ 4 ½

RICH GOLDEN CAKE One sheet cake 13 x 2/4 cups sifted cake flour 3’ teaspoons baking powder / % cup soft shortening

91/4

x 2 inches

1 teaspoon salt 1½ teaspoons vanilla extract 1½ cups sugar 3 eggs 1 cup milk

Sift together flour, baking powder and salt. Cream shortening, vanilla and sugar until light and fluffy. Add eggs, one at a time, and beat thoroughly. Add dry ingredients alternately with milk, blending well after each addition. Bake in x 2-inch Bake King pan in a a greased 13 x moderate oven f350’F.) about 50 minutes or until done. Cool thoroughly. Frost with your favorite icing. Cake may be cut in half to form a 2-layer cake.

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Frosting

1 3 4 2½ 1 1

stick butter or margarine tablespoons cocoa tablespoons buftennilk to 3 cups powdered sugar teaspoon vanilla cup chopped pecans

Melt butter and cocoa in heavy saucepan, stirring con stantly. Remove from heat and add buttermilk and sugar. Stir in vanilla and pecans and spre2d over warm cake.

at a time and beat well, Pour into greased tube pan and bake 45 minutes at 350 degrees. WACKY CHOCOLATE CAKE 1 1/2 c. flour 1 C. sugar 1/2 tsp. salt 7 Tbsp. cocoa 6 Tbsp. Wesson oil or melted Crisco

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1 Tbsp, vinegar 1 tsp, vanilla ltsp. baking soda 1 egg 1 C, water

Mix together in order given and bake 35 minutes at 350 degrees

Luscious lemon cheesecake Lemon Custard (recipe follows) Sesame Crumb Crust (recipe follows) Two 8-ounce packages fat-free cream cheese, softened 8-ounce package reduced-fat cream cheese, softened

½ cup sugar ½ cup fat-free sour cream ¼ teaspoon salt 1 tablespoons grated lemon rind Sesame seeds, as garnish

LEMON PUDDING CAKE cup SUgat lemon zest 1/3 cup all-purpose flout /2 Cup lemon juice ‘/e teaspoon salt 2 tablespoons butter, melte 1 cup 1 percent milk 3 large eggs, separated 2 teaspoons freshly grated Confectioners’ sugar, for dL Preheat the oven to 350 degrees. Bring a full kettle of water Make lemon custard and chill. boil. Coat a 9Y2-inch deep-dish glass or ceramic pie pan (6-cup Make sesame crumb crust, pressing mixture evenly or ty)

bottom and ½-inch up side of 10-inch springform pan. Bake at 350 F until browned, about $ minutes. Beat cream cheese until fluffy in large bowl; beat in sugar, sour cream and salt. Beat in chilled lemon custard. Spoon filling into crust, spreading evenly. Sprinkle with lemon rind and sesame seeds. Refrigerate until set, about 4 hours. Makes 12 servings. g satu Nutrition information per serving: 272 cal., 9 g fatg(3.4 carbo. 36.2 pro., 11 g , sodium mg 498 chol., g 47.2 rated fat),

Lemon custard ½ cup sugar 2 tablespoons cornstarch ½ cup lemon juice

2 eggs 1 tablespoon grated lemon rind

Mix sugar and cornstarch in small saucepan; whisk lemon juice. Whisk over medium heat until mixture boi and thickens, about 1 minute. Whisk about ½ of the lemon mixture into eggs; whi egg mixture into lemon mixture. Whisk in lemon rind. s. Cook over low heat, whisking constantly, 1 to 2 minute Cool; refrigerate until chilled, ito 2 hours. Makes about ½ cup.

Sesame crumb crust

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lumpy. Transfer the batter to the prepared pie pan. Place the pie pan inside a larger shallow pan. Place the pans

Combine all ingredients, adding enough honey for in gredients to stick together. Makes one 9-inch crust.

CHARLIE TROTTER’S CHOCOLATE GOOEY CAKE 1/4 cups sugar 1 teaspoon baking powder 1 tablespoon unsalted butter, 5’/2 tablespoons cocoa powder

plus more for pan CUp heavy cream 1 cup flour, plus more for pan 1/4 teaspoon salt

3/3

the oven, then use the kettle to pour enough hot water in the o

pan to come almost halfway up the pie pan. Bake until the top is golden and caky, with soft lemon puddh below, about 30 to 40 minutes. Let cool on a wire rack for 15 minutes. Dust with confectioners’ sugar and serve warm. Nutrition information for each of 8 servings: 162 calories, 5 g total fat (3 g saturated), 26 g carbohydrates, 4 g protein., 0 g di€ fiber, 79 milligrams sodium. Preparation 20 minutes active, 50 minutes baking and coolinj

¼ teaspoon ground cInnamon 3 to 4 tablespoons margarine, melted 1 to 2 tablespoons honey, or light corn syrup

1¼ cups dry bread crumbs, or vanilla wafer crumbs 3 to 4 tablespoons toasted sesame seeds 2 tablespoons sugar

with cooking spray.

In a medium bowl, whisk together ‘/1 CU sugar, flour and sal Make a well in the flour mixture and add the milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth. Using an electric mixer, beat the egg whites in another bowl they form soft peaks. Gradually add remaining sugar, beatingi. the egg whites are glossy. fold the egg whites into the batter, which will be thin and a 1

1 cup pecans, chopped Cup packed brown sugar 1’/4 cups hot coffee ‘/2

Preheat the oven to 350 degrees. Butter and flour a large, glass loaf pan and set aside. In an electric mixer, cream Z cup of the sugar with the butter. Add the cream, flour, salt, baking powder, and 1 tablespoons of the cocoa. Rub some butter on your hands and spread the batter in the cake pan. In a separate bowl, combine the remaining k cup sugar, the pecans and brown sugar, and the remaining 4 tablespoons cocoa. Sprinkle this topping over the batter, then pour the coffee over the entire cake and bake for 1 hour. Scoop out portions of the cake with a large spoon and serve warm with the very best vanilla ice cream. Makes 8 to 10 servings

Recipe from EatingWett magazine’s The Essential Eatin Cookbook The Countryman Press, 2004, .

Grammie Edith Robinson’s Blueberry Cake

/2 cup shortening 1 cup sugar 2 eggs 3/4 cup milk 1 teaspoon vanilla

1/4 cups flour 2 Ijii teaspoon4,tp baking powder 1/4 teaspoon salt 11/2 cups blueberries

•Mix shortening, sugar and eggs with beater until mixed. Combine thy ingredients and add to shortening mixture, alternately with milk. Dust blueberries with flour and fold into batter. Place in a 9-by-13-jnch pan and sprinkle the top with a little sugar. Bake at 350 degrees for 30-35 minutes.

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Hot 11111k Cctke 4 eggs 2 cups sugar 2-7/4 cups all-purpose flour 2-7/4 teaspoons baking powder i teaspoon vanilla extract 7-7/4 cups milk io tablespoons butter or margarine In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and

fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13-in. x 9-in. x 2-in, baking pan. Bake at 35O for 30-35 minutes or until cake tests done. Cool on a wire rack. Yield: 12-16 servings.

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DEVIL’S FUDGE CAKE Flourless cooking spray for greasing 2’fa cups cake flour 1/4 cups sugar 11/2 teaspoons baking powder teaspoon baking soda Vz teaspoon salt 3 large eggs 3/4 cup (11/2 sticks) unsalted butter, melted 11/2 cups warm water 1 cup Dutch-process cocoa powder, sifted Devil’s Fudge Icing (recipe follows) Preheat the oven to 350 degrees. Coat two 8-inch cake pans lightly with cooking spray and dust lightly with all-purpose flour. Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of a stand mixer fitted with the whisk attachment. On low speed, add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Add the butter and blend until smooth, about 2 minutes. Add the water and blend until a smooth batter forms, another 2 minutes. Add the cocoa powder last, mixing on medium speed until evenly blended, 2 to 3 minutes. Scrape down the bowl as needed while you mix. Divide the batter evenly between the pans. Bake until a skewer inserted near the center of each comes.out clean, 40 to 50 minutes, Cool the layers in the pans for a few minutes before turning out onto wire racks. Cool completely before filling and icing with Devil’s fudge Icing. Makes two 8-inch layers, 16 servings of filled and frosted cake. Nutrition analysis per slice with frosting and filling (3.5 ounces ). 400 calories, 5 grams protein, 63 g carbohydrates, 17 g fat, 24t) milligrams sodium, 80 mg cholesterol, 4 g fiber.

PINEAPPLE UPSIDE-DOWN CAKE 7 maraschino cherries 1 (76-17 oz.) pkg. 1 (1 lb. 4 oz.) can pound cake mix crushed pineapple 1 tsp, lemon peel 1/3 cup brown sugar 1 tsp, vanilla 3 Tbsp. melted butter Place cherries in large flutes of greased Mini BUNDT Pan. Drain pineapple, reserving syrup. Combine ‘/ cup drained pineapple, brown sugar, melted butter, and 3 Tbsp. pineapple syrup. Spoon into BUNDT Pan on top of cherries. Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla, and remaining crushed pineapple. Spoon into pan. Bake at 325 degrees f or 60.65 minutes. Cool in pan for 5 minutes. Turn out on wire rack or serving plate to complete cooling.

FUDGE ICING 1V2 cups unsweetenedDEVIL’S cocoa powder cup (1 stick) unsalted butter, at room temperature 1/2 cup light corn syrup 1 teaspoon vanilla extract /2 teaspoon salt 1/2 cup hot water 21/4 cups confec tioners’ sugar, sifted In a stand mixer fitted with the paddle attachment, cream together the cocoa powder and butter on low speed until very smooth, about 2 minutes (scrape down the bowl with a rubber spatula as needed). Add the corn syrup, vanilla extract and salt. and continue to mix until evenly blended, ito 2 minutes. Add the hot water and mix on low speed until well combined. Add the confectioners’ sugar and mix on low speed. Once completely blended, increase the speed to medium and whip until the icing is very smooth and light, 2 to 3 minutes. (If you’d prefer the icing to be thicker once it is mixed, add more sifted confectioners’ sugar in % cup increments until you reach the desired consistency. Blend well between additions.) Use immediately or transfer to a storage container, cover tightly , and refrigerate for up to 1 week. Allow the icing to return to room temperature before using it. If necessary, beat the icing using the paddle attachment on low speed until it is smooth and spreadable. Makes about 5 cups, enough to fill and ice an 8- or 9-inch cake. This recipe and many other desserts are explained and illustra ted in Baki rig At Home with The Cutinaty Institute of America, Wiley, 2004, $40, available at bookstores or at http://www.prochef.com ,fbi/textbooks.html.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

BEST FRUITCAKE EVER TOTAL TIME: ACTIVE TIME:

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1 2/3 1/2 1/4 1/2

8 2/3

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MINUTES

Unsalted butter, softened, for greasing cup currantscup pitted dates, chopped cup dried apricots, chopped cup dried sour cherries, chopped cup brandy cup plus 2 tablespoons all-purpose flour cup ground almonds teaspoon baking powder teaspoon baking soda teaspoon kosher or sea salt tablespoons Q/4 pound, or 1 stick) unsalted butter, softened cup brown sugar teaspoon grated orange zest teaspoon grated lemon zest large eggs, room temperature

Place oven rack in middle position and heat oven to 3000. Grease bottom and sides of a 6-inch round cake pan with butter, line with parchment (a 6—inch round on the bottom, plus a collar at least 4 inches high to cover the sides), and set aside. In a medium-size bowl, combine currants, dates, apricots, and cherries. In a small saucepan, warm brandy gen tly over low heat. Add to fruit mix ture and stir to coat. Let mixture cool slightly, about 10 or 15 minutes. In a clean medium-size bowl, whisk together flour, almonds, baking pow der, baking soda, and salt, and set aside. In the large bowl of a standing or elec tric mixer, beat butter, brown sugar, and citrus zests on medium_high speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides 0f the bowl at least once. Re duce speed to low, and add flour mix ture in three parts, mixing until just incorporated. Fold in fruit mixture by hand, and scrape batter into the prepared cake pan. Bake 11/2 to 2 hours, or until a skewer inserted into the center of the cake comes out clean. Cool on wire rack until room temperature, about 3 hours, and serve. Yield: one 6-inch cake

TOTAL TIME:

HOURS PLUS OOLING

2 1 ½ 1 ¼ ½ 2 1 ½ ½ ¼ 1 1½

cups flour teaspoon baking soda teaspoon baking powder teaspoon cinnamon teaspoon freshly grated nutmeg teaspoon salt large eggs cup sugar cup lightly packed brown sugar cup vegetable oil cup milk teaspoon vanilla extract cups grated carrots (about 2 carrots) ½ cup raisins ½ cup chopped walnuts Cream Cheese Frosting

Heat oven to 350°. Insert paper liners into 18 regular—size

muffin cups (or 48 minis). In a small bowl, whisk togeth er

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flour, baking soda, baking powder, cinnamon, nutmeg, and salt; then set aside. In the bowl of a standing mixer with paddle attachment, on medium speed, beat together eggs, sugar, brown sugar, oil, milk, and vanilla, until light in color and thickened in texture, about 2 minutes. Turn off the motor. Add flour mixture and combine on low speed until just incorporated. By hand, stir in carrots, raisins, and walnuts until well blended. Scoop half the cupcake batter into a large Ziploc bag. Snip a 34-inch corner from the bag. Fill muffin cups twothirds full. Repeat with remaining batter. Bake cupcakes until brown and a toothpick inserted into the center comes out clean, about 25 minutes. When done, remove cupcakes from pan to a wire rack. Let cup cakes cool to room temperature. Top each cupcake with a tablespoon or more of Cream Cheese frosting. Yield: 18 regular muffins or 48 mini-muffins CREAM CHEESE FROSTING

1 8-ounce package cream cheese 2 tablespoons unsalted butter, softened 1 cup confectioners’ sugar 1/2 teaspoon vanilla extract

In the bowl of a standing mixer with whip attachment, com bine all ingredients until smooth. Yield: 1½ cups .

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Dark and Creamy Chocolate Cake

4cCormick® Re1 VeLvet Cwprnkes 2

cups flout up cocoa powder 1 tp.hakingsoda I salt 15

I up butter, softened 2 cups sugar 4eggs 1 cupsoutueam

cup milk I hsttle (I It.) McComiick Red Food Color 2tsuMcoicktPuieVanilbRetauct \inilhi(1eamQ.heeFrusoing

MIX Iour, cocoa baking soda, and salt. BEAT butter and sugar in large bowl with electr c mixer on medium speed i minutes or unttt light and tlufty. Beat I at a time. Mix sour team, milk, tooul coh)r. and v milla. Gradually beatin eggs, intlour mixtule on hiss speed just until blended. Spoon bitter into piper—lined muffin hlling each cup 2/3 sull. BAKE in preheated 30h oven 20 to 15 minutes. cups, pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Cool in Makes 30.

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McConnick Vanilla Cream Cheese Frosting: BEAT I package (ft o:.) softened cream chee-e, 4 tbp. softened butter, 2 tbsp. soot cteam, and 2 tsp. McCormick Pure Winilla Extract in large hoivl until light and flutt. (iraduallv heat in I box 116122.) confectioners’ sugar on medium speed until smooth. For more great.tasting recipes, visit mccormick.com °Ds MC,mmk & C1,., Inc.

granulated sugar 8 ounces dark chocolate (sweetened) or bittersweet

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chocolate, coarsely chopped 4 ounces unsalted butter 5 egg yolks 5 egg whites

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Melt the butter and chocolate in a heavy saucepan over very low heat. Remove from heat and whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt Pour the batter into the pan and rap the pan once against the counter. Bake about 20 minutes, or until a knife inserted into the cake comes out dean. Run the knife around the edge of the pan, cool 10 minutes, then unmold and cool right-side-up on a rack. Serves 10. Per serving: 340 alories, 29g carbs, 5g protein, 150mg chblesterol, and 24g fat.

Preheat the oven to 350 degrees. Coat a 10-inch nonstick baking pan with a removable bottom with cooking spray and sprinkle with 2 tablespoons of the granulated sugar. Melt the chocolate and the butter in a stainless-steel bowl over a pot of simmering water. Set aside. Whip the egg yolks on high speed until they are double in volume. Sprinkle with Y8 cup of the granulated sugar and continue whipping for 1 minute. Set aside. Whip the egg whites in a clean bowl until soft peaks form. Sprinkle in the remaining ‘h cup of granulated sugar and continue whipping until medium peaks form. Gently fold the egg yolk mixture into the melted chocolate-burner mixture using a rubber spatula. Lastly, fold the egg white mixture into the chocolate-yolk mixture, folding just until incorporated without losing volume. Pour the batter into the prepared baking pan and bake for 15 to 20 minutes. To determine when the cake i finished, insert a toothpick into the center of the cake and pull it out. If the toothpick is clean, the cake is done. Allow to cool. (rhe cake may deflate and crack either in the oven or afterward; both are fine and don’t affeot the taste). You can top the cake with whipped cream. Makes 8 servings. from Chef Megan Romano

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Flourless Chocolate Cake V2cup

1¾ sticks unsalted butter 7 ounces dark chocolate, chopped 2/3 cup brown sugar 5 large eggs, cold 3 Tbsp all-purpose flour Pinch of salt Preheat the dven to 400°F. GenerouSly butter a 9-inch round cake pan with 2-inch-high sides and dust with flour.

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Meyer Lemon Pudding Cakes AMa’s Apple Cake 7 medium-sized apples 2 teaspoons of cinnamon 2 cups plus 5 tablespoonS sugar,

divided use 4 eggs 1 cup of oil 21/2 teaspoons of vanilla extract 2 ‘/z cups of flour 11/2 teaspoons of baking powder Peel apples, cut in fours and remove the core. Then cut each piece into threes. Grease and flour a bundt or tube pan. Mix 5 tablespoons sugar and cinnamon and set aside. Beat eggs lightly and add 2 cups of sugar, oil and vanilla and mix well. Mix flour with baking powder and then add to the oil mixture. Pour Y3 of batter into the pan. Place a layer of apples on top of the batter. Sprinkle it with a third of the cinnamon and sugar mixture. Repeat this procedure twice, ending with a layer of apples sprinkled with the last of the cinnamon and sugar. Bake at 375 degrees for approximately one hour or until done.

Blueberry Almond Coffee Cake lcup flour cup sugar 3/4 teaspoon baking powder /4 teaspoon baking soda 1/2 teaspoon salt 1 egg 2/3 cup buttermilk 1/2

2 tablespoons butter,

melted

1 teaspoon vanilla extract teaspoon almond extract 1 cup blueberries (divided /4

use)

/z cup sliced almonds 1 tablespoon brown sugar V4 teaspoon ground cinnamon

In a large bowl, combine the flour, sugar, baking powder and soda and salt. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. into dry ingredients just until moistened. Stir 2/3 Stir in cup blueberries. Pour into a greased 8-inch square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean. Cool on a wire rack. From ‘The Taste of Home Baking Book”

2 tablespoons plus 1 1/2 teaspoons unsalted butter, at room temperature 1 cup sugar 3 teaspoons finely grated

Meyer lemon zest 3 large eggs, separated, at room temperature V4 cup all-purpose flour /z cup Meyer lemon juice 1 cup buttermilk Confectioners’ sugar, for garnish

Preheat the oven to 300 degrees Using the 1 Y teaspoons butter, butter six Y1-cup ramekins. Place the ramekins in a large baking or roasting pan, and set it aside. In a mixing bowl, cream together the sugar, remaining 2 tablespoons butter, and lemon zest. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour. Gradually add the lemon juice (don’t worry if the mixture looks curdled or appears to be separating). Stir in the buttermilk. In a separate bowl, beat the egg whites until they just hold stiff peaks. Gently fold the egg whites into the yolk mixture in three additions. (Tip: fold gently with large whisk to initiate blending, and then proceed with a large rubber spatula.). Do not overmix; the mixture will appear thin. Divide the batter evenly among the prepared ramekins, and add enough hot water to the baking dish to reach halfway up the sides of the rameldns. Bake until the pudding cakes are golden brown on the top, puffed, and lightly firm to the touch, 35 to 40 minutes. (If the cakes begin to brown too much before they are done, cover loosely with a piece of aluminum foil. Remove the baking dish from the oven and transfer the ramekins to a wire rack to cool slightly. When the cakes have cooled a bit, dust them lightly with confectioners’ sugar. Serve warm. Serves 6

BUTTERMILK CHOCOLATE lAYER CAKE CREAM CHEESE CHOCOLATE FROSTING: 1/2 CUP butter, softened I 3-oz. package of cream cheese, softened 1/2 teaspoon vanilla extract Dash salt I box Domino® Confectioners Sugar 1-2 tablespoons milk 2 squares (1 oz. each) unsweetened chocolate, melted and cooled

CAKE: 1/2 cup shortening 2 CUpS Domino Pure Cane Granulated Sugar 4 eggs 1 teaspoon vanilla extract 2 squares) 1 oz. each) unsweetened chocolate, melted and cooled 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1,2 cups buttermilk

Preheat oven to 325”F. FROSTING: Combine butter, cream cheese, vanilla and salt: beat until light and fluffy. Add confectioners’ sugar slowly, beating on low speed. Stir in 1 tablespoon milk and melted chocolate. Beat until fluffy. Add additional tablespoon of milk, if needed. Place one cake layer on cake plate. Spread a thick layer of frosting. Place second layer on top of frosting. Frost top layer. CAKE: Cream shortening and sugar until light and fluffy. Add eggs, one at a time. Stir in vanilla extract. Add melted, cooled chocolate. In a separate bowl, sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9-inch cake pans. Divide batter evenly between the pans. Bake in a 325” F oven for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes in pans, remove from pans and cool completely before frosting.

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1Y2-quart Preheat the oven to 350 degrees, and grease a ing roast a in l towe cloth a on dish soufflé dish. Place the it. date mmo acco to gh enou large pan and Place the egg whites in a grease-free mixing bowl y. froth r until mixe ric elect an with d spee ium beat at med soft until beat and , Add the salt, raise the speed to high n at a peaks form. Add V2 cup of the sugar, 1 tablespoo and the form s peak stiff until beat to inue cont and , time meringue is glossy. butter in Combine the lemon zest, remaining sugar and an with d spee another mixing bowl, and beat at low , and high to d spee the e . Rais bine electric mixer to com the egg Add fluffy. and light until or tes, minu 2 for beat addition. yolks, 1 at a time, beating well between each the d. Add spee low h at starc corn and Add the flour half-and-half and lemon juice, and beat well. in the Beat in h of the meringue, and then gently fold Place pan. ared prep the into r batte the Pour r. inde rema it to fer trans and pan, ing roast the souffle dish inside the you until or es, inch 6 to 4 rack oven the out Pull the oven. gh enou in pour and have easy access to the roasting pan, dish. the of sides the up way half e boiling water to com top is Bake the cake for 40 to 45 minutes, or until the To tes. minu 15 for rack golden brown. Cool on a wire the into cally verti it t inser and n spoo large a serve, use sauce the and cake the dish so that each serving gets both from the bottom. s after Note; The cake is best served within a few hour re up to 1 eratu temp room at kept it’s baked. But it can be day. Serves 6 to 8.

4 large eggs, separated, at room temperature 1/4 teaspoon salt 1 cup granulated sugar, divided 1 lemon, zest grated off and juiced 6 tablespoons (3/4 stick) unsalted butter, at room temperatwe V4 cup all-purpose flour 1 tablespoon cornstarch 1 cup half-and-half, at room temperature Additional lemon juice to make /z cup Kettle of boiling water

Lemon Pudding Cake

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CLASSIC BROWNIES cup butter OR margarine 2 (1-ounce) squares unsweetened baking chocolate 2 eggs ½ cup granulated sugar ¼ cup light brown sugar,1. packed ½ cup all-purpose flour 1 teaspoon vanilla 1 teaspoon baking powder ¼ teaspoon sail 1 cup chopped walnuts (option al) 1’

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8 tablespoons (7 stick) unsalted butter, at room temperature 1 ¼ cups plus 1 tablespoon sugar ½ teaspoon vanilla extract 3 large eggs, at room temperature 3/4 cup all-purpose flour Preheat oven to 325 degrees.

Lightly grease an 8-inch square bak ing pan. Melt chocolate and butter in the top of a double boiler placed over simmering water. Cool mix ture 5 minutes. Place sugar in a medium mixing bowl and pour in chocolate mixture. With electric beater on medium speed, blend 25 seconds, scraping bowl. Add vanilla. On medium-low speed, add the eggs, one at a time, blending 10 seconds after each addi tion. Scrape the bowl after the last egg and mix until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mix ing by hand, being certain to mix in any flour at bottom of bowl. Spread batter evenly in the pre J pared pan and bake on center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges.) Place on rack to cool completely before cut ting. Serve the next day; it takes a day for the flavor to set. Makes 8 to 12 brownies. CHOCOLATE ORGASMS: Make the Award-Winning Brownies, add ing 1/2 cup chopped walnuts to the brownie batter. Cool brownies com pletely; do not cut yet. Frost the cooled brownies and let sit an hour before cutting. Cut 36 small brown ies; top with a walnut half or rasp berry. Arrange on lace doily. FROSTING: Melt 11,4 ounces un sweetened chocolate. In blender, combine 1,4 cup evaporated milk, 1,4 cup sugar and melted chocolate on medium-low speed about 50 sec onds or until thick.

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GERMAN SWEET CHOCOLATE CREAM CHEESE BROWNIES BROWNIE LAYER: I package (-4 oz.) BAKER’S’

GERMAN’S’ Sweet Chocolate cup (‘/a stick) margarine h cup sugar 2 eggs ‘/4

1 teaspoon vanilla Vi cup all.purpose flour ‘Ii cup chopped nuts CREAM CHEESE TOPPING:

4 ounces PHILADELPHIA BRAND’ Cream Cheese, softened Y4 cup sugar I

ROSIE’S AWARD-WINNING BROWNIES 4 ounces unsweetened chocolate

egg

1 tablespoon all-purpose flour

PREPARE BROWNIE LAYER:

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The Deep-Dish Brownie (Mixes inS minutes!)

MICROWAVE* chocolate and margarine in large micro waveable bowl at HIGH 2 minutes or until ntargarine

sucked. STIR UNTIL CHOCOLATE IS COM PLETELY MELTED. STIR sugar into melted chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch tquarc pan. PREPARE CREAM CHEESE TOPPING: In same bowl, mix cream cheese, sugar, egg and hour until snsooth. Spoon over brosvnie nsixture; swirl svith knire to marbleize. BAKE at 350’ [or 35 minutes or until wooden pick in serted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brosvnies.

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“Hershey,’s Easy-Does-It Recipe #7

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Blend melted butter or margasine. sugar and vanilla in a mixing bowl. Add e4s: beat well with spoon. Combine floui coalcing powder and salt; gradually add’tç thlxbr well blended. Spread In greased 8-Inch 3500 F for 4Oto 45 mth square pan. Bake at until uses or until brownie begins to pull away from edges of pan. Cool; cut into squares.

Made from scratch, made easy.

Texas Brownies

GREATAMj{ICAN

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Grandma’s Cookies

Preparation time: 15 mm. Baking time: 20 mm.

Microwave cooking: see other side

Oven temperature: 400°F

For one 17Y2-by-11-inch baking pan, 48 brownies, you will need: 2 cups all-purpose flour 2 cups granulated sugar Y2 cup (1 stick) butter or margarine Y2 cup shortening 1 cup strong brewed coffee or water Y4 cup dark, un,weetened cocoa V2 cup butterçnilk 2eggs 1 tsp. baking soda 1 tsp. vanilla Frosting: 1/2 cup (1 stick) butter or margarine 2 Tbsp. dark cocoa Y cup milk 3Y2 cups unsitted powdered sugar 1 tsp. vanilla I

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These tender brownies are quick to prepare, using ingredients that are handy in the kitchen. This recipe makes a large pan. Great for a potluck.

Preparation: UJn a large mixing bowl, combine the flour and the sugar. Fl In heavy saucepan, combine buffer, shortening, coffee or water and cocoa. Stir and heat to boiling. J Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. El Mix well, using a wooden spoon or high speed on electric mixer. ! Pour into a well buttered 17Y2by-1 1-inch jelly roll pan. Sake at 400°F for 20 minutes or until brownies test done in the center. U While brownis bake, prepare the frosting. In a saucepan, com bine the butter, cocoa and milk. Heat to boiling, stirring. J Mix in the powdered sugar and Tips: If you don’t have buttermilk on hand, vanilla untilfrosting is smooth. substitute 2 tsp. vinegar or lemon EJ Fkur warm frosting over brownies juice. Mix into V2 cup milk. Or use as soon as you take them out of the powdered buttermilk. Mix accord oven. Cool. Cut into 48 bars. ing to package directions. CMCMLXXXVIII

GREAT AMERICAN RECIPESS

PRINTED IN U.S.A.

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The Best Fudge Brownies Ever 1 cup (8 ounces) butter 2 1/4 cups sugar 1 1/4 cups Dutch-process cocoa 1/2 teaspoon sah’ 1 teaspoon baking powder

1 tablespoon vanilla extract 4 large eggs 11/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour 2 cups (12-ounce bag) chocolate chips

*Jc.iease the salt to 1 teaspoon if you use unsalted butter. Preheat the oven to 350°f. Lightly grease a 9 x 13-inch pan. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon the batter into the prepared pan. Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table Imife; this helps prevent the brownies from sinldng in the center as they cool. Cool completely before cutting and serving. Yield: 2 dozen brownies.

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Here’s the recipe we talked about. This is from Shari’s “ant’ from Iowa. Toffee Bats

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I C matagine or butter I C packed brown sugar I egg (tsp. vanilla 2C.flour Chocolate chips O-’-’ Nuts (walnuts, pecans, sliced almonds, etc) Cream shortening and sugar. Add egg and vanilla and mix in. Add the flour and mix in. Spread on a greased I Oxi 5 pan.(You may have to spread it with moistened fingers—-bailer is thick) —. Bake @ 350o for 15 to 20 mm.. Remove from oven and sprinkle with ¶ C chocolate chips. ‘‘ tyct Return to oven 30 to 45 seconds or until chips are melted. nuts (I Remove from oven and spread tVelted choc chips evenly over cooked batter. Sprinkle with chbpped would say about I C) Bon appetit! Love, Ma -.-. .

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BRAN APPLE BARS 1 cup whole-bran cereal 112 cup skim milk 1 cup flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/3 cup margarine 1/2 cup packed brown sugar 2 egg whites 1 cup apple, pared and chopped Yields 16 bars. Preheat oven to 350 F. Grease 9x9-inch baking pan. Soal an in milk until milk is absorbed. Mix dry ingredients thoroughly. Beat margarine and sugr ntil creamy. Add egg whites; beat well. Stir in apples and ixture. Add dry ingredients; well. Pour into pan. Bake for 30 minutes or until toothpick inserted in center omes out clean. Cool on rack. ,

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Combin’the 2 cups of flour, the ½ cup sugar, the baking powder, and salt; cut in butter 9r margarine till crumbs ace the size of small cup sugar peas. Stir in egg yolks. Divide mixcup all-purpose flour ture in half. Press one half ovet botteaspoon ground cinnamon., m of ISxlOxl-jnch baking pan. J 1 ctbeaten egg white fJ& Cà1tinued

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Combine apples, the remainint sugar and the flour, and’ the cinna mon; arrange over bottom cnist Crumble remaining dough over ap. pies. Brush egg white over alt. Bakc in 3500 oven for 40 minutes. Coo Drizzle with thin powdered ugu icing, if desired. Cut in bars. Makes

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1 Tbsp. water t. oz. semisweet chocolate. 1 c. flour d tsp. vanilla extract choppe 2 1 c. powdered sugar ine 2 large egg whites 3 Tbsp. margar c. plus Tbsp. unsweet2 Tbsp. light corn syrup oned cocoa powder ‘c. brown sugar tsp. baking powder two ends by Preheat oven to 350. Line 8-inch-square baking pan with aluminum foil, overlapping at Combine paper. wax onto ients 1 ‘:inches. Spray foil with non-stick spray. Sift together first four ingred melted and smooth. chocolate and margarine in saucepan over lowest heat, stirring frequently, until justblended. Remove from heat and stir in brown sugar, corn syrup, water and vanilla until well ients into choco Beat egg whites into chocolate mixture using a wooden spoon. Gently stir dry ingred edges. Bake to late mixture just until well blended and smooth. Pour bailer into pan? spreading evenly firm. almost is on middle oven rack for 24 to 28 minutes. until center top s, lift brownie slab Let pan stand on cooling rack for 15 minutes. Using overhanging foil as handle into slab from pan to cooling rack. Cool completely. Peel off aluminum foil and cut 12 equal bars. calories) Per brownie: 167 calories, 4.3 grams total fat (23% of uRE! RODALE COOKBOOKS, Emmaus, PA 18098. PLEAS iO&d in 308 pagu see Sauce, late Choco low-fat for the For if ‘e recipe

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Buttermilk-Pecan Brownies with Sour Cream Frosting Thu can count on brownies to do a quick disappearing act when they’re part of a potluck menu. • This brownie recipe from cookbook author Alice Medrich uses an ice-water bath to quickly stop the cooking of the brownies after they’re removed from the oven. The promised result is a brownie with a cmnchy top and creamy middle.

1 cup butter or margarine cup granulated sugar ¾ cup packed brown sugar 3 eggs ¼ cup buttermilk or sour milk* 1 tsp. vanilla i Y3 cups all-purpose flour Y2 tsp. baking soda Y2 cup finely chopped toasted pecans 5 oz. semisweet chocolate, melted and cooled ½ tsp. ground cinnamon 1 recipe Sour Cream Frosting (see recipe, page 236) or sifted powdered sugar** Chocolate curls (optional) 3/4

NEW CLASSIC BROWNIES 8 tablespoons unsalted butter (1/n cup) 4 ounces unsweetened chocolate 11h cups sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2 eggs 1/2 cup ad-purpose flour 2/3 cup walnuts or pecans (optional) Preheat the oven to 400 degrees. Line an 8-inch-square metal baking pan (do not use glass) with foil. Melt butter and chocolate together, on top of a double boiler or in microwave, stli-ring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using. Scrape batter into prepared pan and bake at 400 degrees for 20 minutes. Meanwhile, prepare an ice water bath. Fill a large roasting pan with water and ice about 1 inch deep. When brownies are done they’ll look a bit dry on top immediately place pan in water bath. Be sure water doesn’t spill over into pan. Add more ice to water if necessary. Allow to cool completely in bath before removing the pan and cutting them. Store m an airtight container for up to 3 days. Makes 16 broies. —

—

Grease a 13x9x2-inch baking pan; set aside. In a medium saucepan melt butter or margarine over low heat. Cool slightly. Stir granulated sugar and brown sugar into melted butter. Add eggs, one at a time, heating by hand just till combined. Stir in buttennilk or sour milk and vanilla. I Stir together flour and baking soda. Add flour mixture to egg mixture; stir just nil combined. Divide batter into 2 equal portions (about 1¾ cups each). Stir pecans into one portion and spread this batter in prepared pan. Bake in a 350° oven for 10 minutes. Stir the melted chocolate and cinnamon into the remaining hatter blend well. Spread the choco— late batter over partially baked brownies. Continue baking about 20 center comes out clean Cool Frost with Sour Cream frosting or sift with powdered sugar; garnish with chocolate curls. Makes 36 bars.

HERSHEY’S PREMIUM CHOCOLATE CHUNK BLONDIES

About fl4 dozen bars

stick margarine 1 eu 1 tablespoon milk 1. teaspoon vanilla

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teaspoon salt 14 cup coarsely chopped nuts (optional) iii cups (10-ounce package) HERSHEY’S Premium SemiSweet Chocolate Chunks >

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intO prepared pan Rake 20 to 25 minutes or until lightly browned Curl completely, cut into bats

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Sour Cream Frosting 2Y2CUPSUSiftedftodr Y3 cup dairy sour cream tOonbakIflgscith ¼ cup butter or margarine, asP softened /4CupbUttO tsp. vanilla 3 cups sifted powdered sugar ma1rifle,softened

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LEMON BARS \\\‘\\2 cups sifted flour 1 1/2 cups sifted confectioners’ sugar \‘ 1 cup butter 4 beaten eggs \ 2 cups granulated sugar juice \\\\.\‘•/3 cup fresh lemon / cup flour 1/ \ \ teaspoon baking powder \ ‘“ Sift together the 2 cups flour and \‘“.“ confectioners’ sugar. Cut in the but \\.,\N.’\ ter with two knives, until mixture resembles a coarse meal, and press \\, into a 13-by-9-inch pan. Bake at 350 degrees for 20 to 25 minutes, until it \\ \\ becomes a light golden brown. \“.\‘ Meanwhile, beat together eggs, “. granulated sugar and lemon juice. quarter-cup flour <“ Sift remaining and whisk into powder with baking egg mixture. Pour over baked crust and bake at 350 degrees for 25 mm utes. Sprinkle with confectioners’ sug *‘ ar if desired. Let cool for at least 30 minutes before cutting. Important: Don’t let the crust cool down from the first baking be‘\“ fore adding the filling.

LEMON BARS 2 cups flour cup sugar 1 cup butter or margarine 4 eggs, beaten 7 3/4 cups sugar 1/3 cup lemon juice / cup sifted flour /2 teaspoon baking powder Confectioners sugar for topping Sift together 2 cups flour and 4 cup sugar. Cut in butter with pastry blender or food processor until crumbly. Press into 13-by-9-mch pan. Bake 15 to 20 min GOOD at 350 de NEIGHBORS utes grees, until lightly Z5Fountain brown. Beat together 1’Z Street, cup sugar, eggs Providence, and lemon juice. R.(. 02902 Sift together 4 cup flour and bak ing powder; stir into egg mixture. Pour over baked crust. Bake at 350 degrees for 25 utes. .i Sprinkle with confectioners sug ar. Coot, then cut into squares.

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Paul’s Pumpkin Bars How do we love these hair? Let Glenna Smith, an Indian Springs, Ohio, reade?; count the ways: “They’re easy to make, taste great, are very moist, fred a lot ofpeople. and everyone loves the ci-eam cheese frosting.” cups all-purpose flour tsp. baking powder tsp. ground cinnamon csp. baking soda tsp. salt eggs 1 5-oz. can pumpkin 1 cups sugar 1 cup cooking oil ¾ cup chopped pecans (optional) 1 recipe Cream Cheese Frosting Pecan halves (optional) 2 2 2 1 ¼ 4 1

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LUSCIOUS FRESH LEMON EARS Crust: /2 cup butter or margarine, soft ened /2 cup granulated sugar Grated peel of 1/2 lemon 7 Y cups flour Lemon layer: 4 eggs 12/3 cups granulated sugar 3 tablespoons flour ‘h teaspoon baking powder Grated peel of /2 lemon Juice of 2 lemons (6 tablespoons) 1 teaspoon vanilla extract Confectioners’ sugar Crust: Cream together butter. granulated sugar and lemon peel. Gradually stir in flour to form a soft crumbly dough. Press evenly into bottom ot foil-lined 12x9x2-jnch baking pan. Bake at 350 degrees for 15 minutes. Meanwhile, prepare lemon layer: Whisk beat eggs in large bowl. Stir together granulated sugar, flour and baking powder. Gradually whisk sugar mixture into eggs. Stir or whisk in lemon peel, juice and va nilla. Pour over hot baked crust. Return to oven and bake for 20 to 25 minutes, until top and sides are lightly browned. Cool. Using foil on two sides, lift out the cookie base and gently loosen foil along all sides. With a long wet knife, cut into bars Sprinkle tops with confectioners’ sugar. Makes 3 dozen. baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; heat till well combined. Stir in chopped pecans, if desired. Spread batter in an ungreased l5xlOxl-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or till toothpick inserted in center comes out clean. Cool on wire rack. frost with Cream Cheese frosting. Top with additional pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars. cream cheese Frosting: In a medium bowl beat together one 3-ounce package cream cheese, softened; ¼ cup butter or margarine, softened; and 1 teaspoon vanilla till fluffy. Gradually add 2 cups sifted pow dered sugar, beating till smooth. bar: per infrnnatian .Vutrition fat), (4 sat. total fat 13 250 cal., g g 45 mg chol., 147 mg sodium, 31 g carbo., 1 g fiber, 3 g pro. Daily Values: 43% vit. A, 1% vit. C, 3 % calcium, 6% iron.

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9 Cookies & Candies

Original cards from Great American Home BakingTM

CARD 4

Chocolate-Pecan Brownies Ready in less than an hou these fudgy treats are detighfulty sweet and rich. 15 minutes preparation, 30-35 minutes baking

Makes about 16 brownies

4 2 1 1 2

cup all-purpose flour teaspoon baking soda cup granulated sugar cup butter or margarine tablespoons water package (12 ounces) semisweet chocolate morsels teaspoon vanilla extract large eggs cup chopped pecans

Preheat oven to 325째 F. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

morsels and nuts into the batter. Pour batter into the prepared pan.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; immediately remove from heat.

4 Using a wooden spoon, stir in the 1 cup chocolate morsels and the vanilla until chocolate is melted and mixture is smooth. 5

Transfer mixture to a medium bowl. Cool completely. Stir in eggs, I at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Stir the remaining chocolate

Great American Home Baking

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely. Cut into squares.

Baking Tips For light and moist brownies, cool chocolate mixture completely before combining it with the other ingredients. Also, test for doneness 2 to 3 minutes before the suggested baking time.

9 Cookies & Candies

CARD4

Oatmeal-Raisin Cookies These cookie jarfavorites get their unique flavorfrom citrus zest. 15 minutes preparation, 10 minutes baking per batch

Makes 5 dozen cookies Z4 2 1 1 1 1 1 1

cups all-purpose flour teaspoons baking powder teaspoon salt cup (2 sticks) butter or margarine, softened cups granulated sugar large egg cups old-fashioned rolled oats tablespoon grated orange or lemon zest cup dark raisins -

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4000

Grease 2 baking sheets.

baking sheets, spacing them 2 inches apart.

In medium bowl, mix together flour, baking powder, and salt.

In a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until light and fluffy. Beat in egg. Reduce mixer speed to low and gradually beat in the flour mixture, oats, and zest. Stir in the raisins.

Drop the dough by rounded tablespoonfuls onto the prepared

Bake until golden, 10 minutes. Cool the cookies on the baking sheets for 1 minute. Transfer to a wire rack to cool. Repeat with the remaining dough.

Baking Tips

If you’re reusing a baking sheet, let it cool before adding the next batch of dough. This will stop cookies from spreading during baking.

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SOUTHERN PECAN PIE

ABBY’S FAMOUS PECAN PIE 9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed Lbrown sugar 3 eggs, slightly beaten 1/3 cup butter, melted 1/2 teaspoon salt. 1 teaspoon vanilla 1 heaping cup pecan halves Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan. halves. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is “done.”) Cool. if crust or pie appears to be getting too brown, cover with foil for the remaining baking time. You can top it with a bit of whipped cream, but even plain -nothing tops this! Serves: 8 to 10. .L

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Luscious pecan—and—cammclfilling in a flaky pastly is hard to beat. No wonder it’s stilt aflivorite after alt these years.

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cups all-purpose flour cup shortening cup finely chopped pecans to 4 Tbsp. cold water eggs cup corn syrup cup sugar ¼ cup margarine or butter, melted 2 Tbsp. bourbon whiskey 1 Tbsp. all-purpose flour 1 tsp.vanilla 1½ cups pecan halves vVhipped cream

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For pastry, in a bowl combine the 1¼ cups flour and ¼ teaspoon salt. Cut in shortening till pieces are the size of small peas. Stir in chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gent ly toss with a fork. Push to side of bowl. Repeat till all is moistened. form dough into a ball. On a lightly floured surface, flat ten dough slightly with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling Unroll pastry onto a 9inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to ‘/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick the pastry. for filling, in a bowl beat eggs lightly with a rotary beater till combined. Stir in corn syrup, sugar, margarine or butter, the 1 table spoon flour, the bourbon, and vanil la. Mix well. Stir in the pecan halves. Place pastry-lined pie plate on oven rack. Pour filling into pastrylined pie plate. Cover edge of pie with foil. Bake in a 3500 oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or till a knife inserted near center comes out clean. Cool. Serve with whipped cream. Cover and chill to store. Makes 8 servings. Nutrition facts per serving: 608 cal., 36 g total fat (5 g sat. fat), 80 mg chol., 69 g carbo., 204 mg sodium, and 7 gpro. pin.

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Karo Classic Pecan Pie 3 eggs, slightly beaten 2 Thsp Mazol margarine, melted i cup KARO® light or iisp vanilla dark corn syrup 1¼ cups pecan halves I cup sugar I unbaked (9”) pastry shell

Stir together first 5 ingredients until blended.

Add nuts. Pour into pastry shell. Bake in

350°F oven 50 to 60 mm. or until knife inserted halvay between center and edge comes out clean. Cool. Chocolate Pecan Pie: Decrease sugar to

& ¼ cup. Add 4 oz. melted semisweet chocolate. impkin Pecan Pie: Pumpkin Layer-Stir

lender flaky Piecrust Total time: 30 minutes; active time: 10 minutes 2 1 1 6

cups all-purpose flour teaspoon salt tablespoon sugar tablespoons unsalted butter, at room temperature 6 tablespoons shortening, at room temperature 3 to 4 tablespoons ice water

In a large bowl, mix together the flour, salt, and sugar. Cut butter and shorten ing into the flour mixture with a blender or fork until the mixture re sembles baby peas. Sprinkle the water over the mixture, 1 tablespoon at a time, and blend with a fork. Repeat until the dough is moist enough to come to gether. Gather the dough into a ball, knead 5 seconds, and then cut into two pastry

ther 1 egg, 1 cup canned pumpkin, ¼ cup ar, Y2 tsp ground cinnamon, ¼ tsp ground 5’er and Vs tsp ground cloves until blended. $pred evenly in bottom of unbaked (9”) “ “fy shell. Pecan Layer—Stir together 2 3’i cup corn syrup, <i cup sugar, 2 Tbsp metted margarine and ¼ tsp vanilla. Add 1 cup pecans. Carefully spoon over pumpkin layer. Bake in 350°f oven 60 mm. or until ffllin is set amund edges

pieces. flatten each piece slightly and shape into a disk. Wrap each piece in plastic wrap; chill 20 minutes. Proceed

with directions below.

Yield: 2 crusts

In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

mixing

This is a rich, spicy pie that slices well and has a brzhtpumpkinflavor crust your favorite single pie crust filling 1/2 cup granulated sugar 1/2 cup brown sugar 1 tablespoon King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon freshly ground black pepper, optional 3 large eggs, beaten 2 cups (or one 15-ounce can) pumpkin purée 1 1/4 cups light cream or evaporated milk

In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrig erate the filling overnight before baking. tightly grease a 9” pie pan at least 1 1/2” deep. Roll out the crust, place it in the pan, and crimp the edges above the rim; this will give you a little extra headroom to hold the filling. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a bak ing sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2” in from the edge; the center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Refrigerate the pie until you’re ready to serve it. Step by step video: kingartbufiour.com/recipes. Search: Guaranteed Pumpkin Pie

1. Heat chocolate and in saucepan over low heat, is melted. Beat sugar into cream c.....

remaining milk and chocolate mixture smooth. 2. Fold in whipped topping, blending s7 3. Spoon into crust. Freeze until firm. stand at room temperature to soften before

The Classic: Best Pecan Pie Total time: 1 hour; active time: 25 minutes (including pie dough) Large whole pecans make a prettier pie but are difficult to cut thmugh when slicing. For a pie that r easier to slice, use chopped pecans, and save whole nutsfor decoration. 1/2

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recipe Tender Flaky Piecrust (see recipe, page 81) large eggs, slightly beaten cup light-brown sugar, packed cup light corn syrup teaspoon vanilla extract teaspoon salt tablespoons (1/2 stick) melted butter tablespoon Kahlua or rum (optional) cups chopped or whole pecans Whipped cream or ice cream

Preheat oven to 375°. Lightly flour your work surface and roll out one disk of dough into an 11-to 12-inch circle. Transfer dough into a 9-inch glass pie plate. Finish edges, then place pie shell in freezer while you prepare the filling. in a large mixing bowl, whisk together eggs and brown sugar. Slowly add corn syrup, vanilla extract, and salt, blending un til smooth. Whisk in melted butter and Kahlua or rum (if using). Stir in pecans. Re move pie shell from freezer; pour pecan mixture into the shell. Bake 35 to 45 min utes, or until edges are firm and pie stops jiggling in the center. You may want to shield the edges of the crust after 15 min utes to prevent overbrowning. Cool over night. Serve at room temperature with freshly whipped cream or ice cream. Yield: 12 servings

CHOCOLATE HARVEST NUT PIE cup packed light brown sugar 1/3 cup cocoa powder ‘% teaspoon salt 1 cup light corn syrup 3 eggs 3 tablespoons butter or margarine, melted 11/2 teaspoons vanilla extract ‘/2 cup coarsely chopped pecans cup coarsely chopped walnuts ‘/4 cup slivered almonds Unbaked 9-inch pie crust Whipped cream (optional) Heat oven to 350 degrees. Stir together brown sugar, cocoa and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To pre vent overbrowning, cover edge of crust with foil. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool com pletely. Garnish with whipped cream, if desired. Cover and store leftover pie in refrigerator. Makes 8 servings, each 540 calories, 26 grams fat, 280 mg. sodium. From Hershey’s Cocoa

Dark fudgey Pecan Pie 1 unbaked 9-In. paolry shell Heat oven to 325E. Spread pecans eveo5 on Lrnoorn of posoy shell 1-112 C. coarsely chopped Cme*Ina bunter, corn syrup, sugar end cocoa io

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112 a. (1 stIck) butter or margarine 1 C. flht corn syrop 1 c. ouar 112 c. Herohey’o Dutch Processed Cocoa 4ego lisp. vanIlla extract

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saucepan; conk over low heat, shmrg c005sntt, uoSI sugar diosotvea. Cool slightly. Silt ri egas end conille uebl blended. Pour into crust Bak,t hr and 10mm. rrvrtif set. Sane with whipped cream, it drained. seenrus. fleprioted by pemnisvioo of the Southern

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Prep: 16 MItt. Bake: lhr. 10 MIs.

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Fudge Walnut Brownie Pie

2egqo I Cop sugar I 1/2 cup 11 stick) bolter, melted 1 teaspoen vanitla extract 2/3 cup att-porpooe hoar

1/3 cop HERSHEy Coco0 1/4 teaspoon salt 1 cop HrRSHE,s Semi-Sweet Chocolate Chips 1,2 cap chopped CatitonTia Walnuts

I. Heat Seen in 350” F. Light, grease 9-inch pie plate. 2. Seat eggs tn large howl; Stir in sagar, buffer and vanilla 3. Stir together tiger, cocoa nod oalt; Stir into buffer miature Stir in chocolate chipo and California Walnuts. Pour into prepared pie plate 5. Bake 30 minutes or oetil set Cool, Serve warm or at mom temperature Garnish with whipped cream or Serve with ice cream if desired, 6 toO oerviegs

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The Classic: Perfect Apple Pie Total time: 1 hour 10 minutes; active time: 30 minutes (including pie dough)

IRRESISTIBLE APPLE PIE

2 pounds Cortland apples (or your favorite) pound Mcintosh apples

1 3/4

1/4

cup granulated sugar teaspoon cinnamon teaspoon nutmeg

PIEcRUsT:

2 disks Tender Flaky Piecrust dough (see recipe, page 81) 1

large egg, well beaten

1 tablespoon coarse or regular granulated sugar

Preheat the oven to 425°. Peel and core ap ples, slice them 1Ai inch thick, and transfer to a clean bowl. In a separate bowl, com bine the sugar, cinnamon, and nutmeg. Lightly flour your work surface and roll out one disk of dough into a 12- to 13-inch circle. Transfer the dough into a 10-inch pie plate; let extra dough hang over the

Quick Pie Tips

• To bring butter to room temperature, re move from refrigerator 25 minutes before making your crust, or microwave 8 to 10 seconds. • Pies can be assembled and frozen as much as 3 weeks in advance. Do not de frost the pie before baking or the crust will become soggy. • Coarse sugar, great for decorating the top

crust, can be found in most supermarkets

pie Pastry for double crust9-Inch Sugar ulated® ow Brown Domin cup 3/4 flour 1 tablespoOn all purpose on cinnam on teaspo 1/2 g 1/4 teaspoon ground nutme salt on teaspo 1/8 rind 1 tablespoon grated lemon sliced apples thickly and cored , peeled 6 cups lemon luice 1 tablespoon margarine 2 tablespoOns butter or F Line 9-inch pie pan Preheat oven to 425 with half of pastry. Brownulated® sugar, In large bowl, combine g, salt and lemon rind. nutme on, cinnam flour, coat evenly. Spoon to toss Add apples and lined pie pan. pastryinto e mixtur apple and dot with butter. luice lemon Sprinkle with Trim and flute Top with remaining pastry. to allow steam crust top in slits edges. Cut to escape. cover edge of pie To prevent overbroWning, Remove foil. with foil. Bake 20 minutes. or until top is Bake 20-25 minutes longer at or golden brown. Serve warm room temperature. Makes 8 servIngs.

Jtrawterry .RAutari ] te

might be almost as significant a harbinger of spring as strawberries are of early summer. The coming together of the two seasonal treats H U B A RB

is something special. standard pastry for double—crust 9-inch pie, unbaked 1 cup sugar ¼ cup all-purpose flour

teaspoon salt 1 pint strawbernes, hulled 2 cups rhubarb, diced 2 tablespoons butter Heat oven to 425° F. Roll out a little more than haff the pastry dough and line a 9-inch pastry pan. Mix sugar, flour, and salt and sprinkle a small amount in the pastry-lined pan. Combine remaining sugar mixture with the strawbeffles and rhubarb, fill the pie pan, and dot with butter. Roll out the remaining dough and top the pie. Trim and flute the edges and cut a few slits for steam to escape. Bake 40 to 1/4

APPLE CUSTARD PIE i cup sugar Lean S-ounceS carton (1 cup) Cream 2 eggs, beaten flour 2 tablespoOnS allpurpoSe salt teaspoon teaspoOn vanilla’ 13p5(3tO4medm)co0km apples, peeled. coarsely chopped 9-inch unbaked pie shell 3 tajleSpOOflS butter i cup all-purpose flour brown sugar ¼ cup firmly packed : Heat oven to 3750 In large bowl, combine sugar, Lean Cream, eggs, and vanilla. :z tablespoons flour, salt pie shell. In into pour apples; Stir in stir butter; melt :1-quart saucepan, sugar. brown and flour in ¼ cup Crumble over pie. Bake for 5 to 45 ninutes or until filling is set. Cool on rack. Cover; store : impletely : frigerated.

50 minutes.

FRESH STRAWBERRY PIE 1 (9- or 10-inch) pie shell (refrigerator pie crust is fine) 1 quart strawberries ‘2 teaspoon salt ½ cup cold water 3 drops red food coloring (optional) 3 tablespoons cornstarch 1 cup sugar Whipped cream (optional) Yields 6 to 8 servings. Preparation time: 20 minutes. Cooking time: 10 to 15 minutes. Bake pie shell according to package directions or your own recipe and allow to cool. Wash and hull berries. Take 1 cup and crush them (potato mashers work great). Mix crushed berries with salt, water and food coloring in medium saucepan. Mix cornstarch with sugar and stir into crushed berries. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Remove from heat, and allow to cool about 30 minutes. Place remaining whole berries in baked pie shell and pour cooled sauce over. Refrigerate until ready to serve and filling is set. Dollop on whipped cream, if desired.

APPLE-CRANBERRY STREUSEL PIE

Look for dried cranberries in specialty food stores or in the gourmet foods aisle ofyour •oce store.

1 recipe Pasty for Single-Crust Pie (see recipe, right) ½ cup dried cranberries or dried tart cherries 6 large apples, peeled, cored, and sliced (6 cups) ¾ cup granulated sugar 3 Tbsp all-purpose flour 1 tsp. apple pie spice ¼ tsp. salt ½ cup half-and-half or light cream ½ cup all-purpose flour ½ cup toasted finely chopped pecans or walnuts ½ cup packed brown sugar ¼ tsp. ground nutmeg 3 Tbsp. margarine or butter 1 recipe Vanilla Icing (optional) (see recipe, right) Prepare past-v. Line past-v with a double thickness of foil. Bake in a 4500 oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool in pie plate on a wire rack. Reduce the oven temper-

For filling, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in the pastry shell. Combine granulated sugar, the 3 tablespoons flour, apple pie spice, and salt. Stir in half-and-half or light cream. Pour over fruit. For topping, combine the ½ cup flour, nuts, brown sugar, and nut meg. ‘ATith a pastry blender, cut in margarine or butter till the pieces are the size of small peas. Sprinkle over filling. Cover edge of pie with foil. Bake oven for 25 minutes. in the Remove foil. Bake for 20 to 25 min utes more or till top is golden and fruit is tender. Cool pie for 45 min utes on a wire rack. If desired, driz zle with Vanilla Icing. Serve ‘arm or cool. Store any leftover pie, cov ered, in the refrigerator. Makes 8 servings. Make-ahead tip: The day before, bake the piecrust; cool thoroughly and wrap in plastic wrap. Store at room temperature. The nut topping and Vanilla Icing can also be pre pared the day before. Cover both and store in the refrigerator. Nutrition facts per slice: 422 cal., 18 g total fat (4 g sat. fat), 4 mg chol., 192 mg sodium, 65 g carbo., 3 g fiber, 4 g pro. Daily Value: 7% vit. A, 0% vit. C, 2% calcium, and 12% iron. Pastiy for Singte-C;ztst Pie: In a medium mixing bowl stir together 1Y1 cups all-purpose flour and ¼ teaspoon salt. Cut in ½ cup shorten ing till pieces are the size of small peas. Sprinkle 3 to 4 tablespoons cold water, a tablespoon at a time, over mixture, tossing gently till all is moistened. form dough into ball. On a lightly floured surface, roll dough to a 12-inch circle. Fit into a 9-inch pie plate. Trim to ½ inch beyond edge; fold under pastry and flute edge. Vanilla Ici7zg: Combine 1 cup sifted powdered sugar, 1 tablespoon milk, and ¼ teaspoon vanilla. Stir in additional milk; a teaspoon at a 3750

‘#f/ APPLE

PIE

HEN

NORMA

Smith makes this prizewinning recipe for a con test, she aims to please the judges, with plenty of sugar and shortening. When she bakes a pie for home use, however, she uses less sugar ( cup) and shortening (3 cup), and no butter. She and her husband are particularly partial to a variation in which she adds one tablespoon each of justthawed raspberries and blueberries to the filling.

—

FOR THE CRUST:

2 cups flour 1 teaspoon salt cup shortening 6 tablespoons cold water 1 1’i tablespoons shortening cup flour

FoR THE FILLING:

$ apples (4 Cordands, 4 McIntosh) 1 tablespoon flour cup sugar 1 teaspoon cinnamon 1 tablespoon butter milk

APPLE PIE Prepare pastry for a 9-inch, twocrust pie Filling: 8 medium tart apples such as Granny Smith, Golden Delicious, McIntosh ¼ cup lemon juice ½ cup lightly packed brown sugar 2 teaspoons cinnamon 1 teaspoon allspice ½ teaspoon ground cloves Preheat oven to 450°F. Prepare pie pastry. Let chill while preparing filling (no more than 10 minutes). Peel, core and slice am pies. Combine apples with rest of ingredients in a large bowl and mix well. Roll out hail of pastry to about ½-inch thick and line bottom of 9inch Die pan with dough. Put filhin into pie shell. Roll out other hail of pastry and cover top. Seal edges with a fork. Cut steam holes. Bake for 10 minutes at 450°f, then reduce oven heat to 350°F and bake for 35 to 40 minutes more. Makes one 9inch pie, $ servings, 315 calories per serving, 10 grams of fat.

APPLE CREAM PIE 4 cups thinly sliced, peeled tart apples 2 tablespoons sugar 2 tablespoons lemon juice 114 cup butter OR margarine 1 package (8 ounces) cream cheese, softened 1 1/2 cups cold milk, dhided 1 package (3.4 otmces) instant vanilla ; pudding mix 1 teaspoon grated lemon peel 1 baked, 9-inch pastry shell 1/4 cup apricot preserves OR strawberry jelly Yields 6 to 8 servings. In large skillet, sauté apples, sugar and lemon juice in butter until apples are ten der. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add,, remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves;... Refrigerate for 1 hour before serving. Brush with additional preserves. if desired.

In a medium bowl combine 2 cups of flour and the salt. Cut in the shortening with a pastry cutter or 2 knives. Sprinkle cold water onto the mixture, 1 tablespoon at a time, stir—

Cranberry Pecan Pie

Extra sugar and shortening give the edge to Norma Smith’s apple pie. ring lightly with a fork. forni the dough into a ball and divide it in half Roll out one half to fit the bottom of a 9-inch pie plate. Put both the bottom crust and the second ball of 1ough into the refrigerator while you prepare the filling. Preheat the oven to 3500 F. To prepare the filling, peel and slice the -Mod-uuwnr ais’mmj aq oj 3ioaai aq uaj -oiq puq a suqof is uoj Sal!W ocz’ Joq1’[ q1floWi(j owi t)J’UvJ palupad 1qiM ‘661 t71 ‘1f iup 1XU qI .Iapioawm aqi o pius aq PIJoM

9-inch pie shell, baked For the pie 2 cups fresh or frozen cranberries 1 cup orange juice 112 cup honey 2 tablespoons cornstarch

2 tablespoons cold water 112 teaspoon orange extract For the topping 112 cup honey 3 tablespoons butter 13/4 cups pecan halves

Preheat oven to 350 degrees. For the pie: In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and water. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. For the topping: In medium saucepan, combine honey and ,butter. Cook and stir 2 minutes or until mixture is smooth. Stir in pecan halves until well coated. Spoon topping evenly over cranberry mixture. Bake for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. Serves eight.

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Chocolate Kahlua Pecan Pie 1 (9-inch) pie shell (homemade, frozen or roll-up) 3 large eggs, slightly beaten 3/4 cup light brown sugar, packed icup light corn symp 1 teaspoon vanilla extract

Vs teaspoon salt 4 tablespoons C/2 stick) melted butter 3 tablespoon Kahlua (good substitutes Amaretto, Rum or Grand Marnier) 2 cups chopped pecans ‘i cup chocolate chips

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Position a rack in the center of the oven. Preheat the oven to 375 degrees. Refrigerate the pie shell until ready to fill. In a large mixing bowl, whisk together the eggs and brown sugar. Slowly add the corn syrup, vanilla extract and salt blending until smooth. Whisk in the melted butter and Kahlua or Rum; stir in the pecans. Remove the pie shell from the refrigerator. Spread the chocolate chips on the bottom of the pie shell; pour in pecan mixture. Bake 35-45 minutes or until the edges are firm and the enter stops jiggling. Cool overnight. Serve at room temperature with freshly whipped cream or ice cream. Tips: The large whole pecans are beautiful but they are difficult to cut through when slicing the pie. Use whole pecans for decoration. The light brown sugar and light corn syrup lends a buttery flavor to the filling. If you desire a pie with a deeper caramel flavor, use dark brown sugar. Serves 8.

FERNANDE PINCINCE’S PRIZEWINNING APPLE PIE Crust: 2 cups flour ¾ cups Butter-Flavor Crisco 1/2 teaspoon salt Place ingredients in a bowl and mix with a hand mixer just until granular. Using your hands, blend in 6 tablespoons of ice cold water. Filling: 8 cups sliced apples, peeled and cored 1/2 cup packed brown sugar ½ cup granulated white sugar 1 tablespoon (approximately) cinnamon

3 tablespoons cornstarch 1 tablespoon lemon juice Place ingredients in a bowl and toss to evenly combine apples with dry ingredients. Pour into pie plate lined with crust. Dot with butter, and place top crust over fifing. Bake at 400°F for 15 minutes, then reduce oven temperature to I 375°F and bake for an additional 30 to 35 minutes. Pmcince has one last tip: “For a nice, glossy brown crust, I beat an egg yolk with a little milk and pat it with my hand over the surface of the pie crust.” The egg and milk brown as the pie bakes, giving the pie a “nice, golden color,’ she says.

EASY APPLE CUSTARD PIE Crust: 1¼ cups all-purpose flour ¾ cup quick or old fashioned oats, uncooked ¼ cup firmly packed brown sugar ¼ teaspoon salt (optional) N ½ cup (1 stick) margarine or butter, melted \‘ 1 tablespoon water 1 teaspoon vanilla Filling: One 8-ounce carton lite sour N cream OR regular sour cream ¾ cup firmly packed brown sugar % cup all-purpose flour 4 egg whites OR 2 eggs, slightly beaten ½ teaspoon ground cimtamon i/a teaspoon ground nutmeg 4 cups peeled, thinly sliced apples Topping: t/4 cup quick or old fashioned oats, uncooked ¼ cup firmly packed brown sugar ¼ cup all-purpose flour ¼ cup (½ stick) margarine or butter Heat oven to 375°F. For crust, combine dry ingredients. Add mar-i garine, water and vanilla; mix well. Press firmly onto bottom and sides of 9-inch glass pie plate, forming ¼inch rim around edge. Bake 12 to 15 minutes or until light golden brown. Cool. For filling, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg; toss with apples. Ar range in crust. For topping, combine dry ingredi ents; cut in margarine until mixture resembles coarse crumbs. Sprinkle over filling.Bake 50 to 60 minutes or until knife inserted in center comes out clean. Serve warm or chilled; refrigerate leftovers. Recipe from Quaker Oats Company.

PECAN CRUMB APPLE PIE 2/3 cup sugar 1/4 CUP flour 3/4 teaspoOn ground

cinnamon teaspoon ground nutmeg 6 cups peeled & thinly sliced apples 1 Deep Dish ORONoQUl Pie Crust, frozen CRUMB TOPPING 1/2 cup brown sugar 1/2 cup flour 1/3 cup butter 1/3 cup pecans cinnamon, 1. In large bowl, toss together sugar flour, I nutmeg and apples. Spoon into frozen crust. I 2. for crumb topping, combine brown sugar and flour; cut in butter. Stir in pecans. Sprinkle over apples. preheated 3. Bake in preheated 400f. oven on 8 servings. baking sheet 40 to 50 minuteS. i/i,

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BETTY JANE’S APPLE PIE 5 to 6 cups tart apples ‘,4 to % cup sugar ½ teaspoon cinnamon ½ teaspoon nutmeg Dash of salt 1 tablespoon butter Blend dry ingredients with apples which have been cut up. To make pastry, mix ¾ cup Crisco with 2 cups flour and 1 teaspoon salt. Cut together. Add a mixture of water and milk until moistened enough to hold together. Roll out. Put in pie plate. Add apples. Moisten rim of bottom crust. Dot apples with butter. Add top crust; press to seal. Flute edges. Cut slits. Brush top with milk. Bake in 350° oven for 25 to 30 minutes or until done. Apples should be soft.

Clmpossible French Apple The pie that does the impossible by

Ujck Pi\Gjfl &17J

Mlii

making its own crust. 6 cups sliced pared tail apples

1¾

¾ cup milk a cup Bisquick bakirag mix

spoons margarine

Heat oven to 325. Grease pie plate, lB x 1 inches. Mix apples and spices; turn into plate. Beat remaining ingredients except Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Sprinkle with Sireusel Bake until knife inserted in center comes out clean, 55to 60 minutes. Streuset: Mix 1 cup Bisquick baking mix,½ cup chopped nuts, 6 cup packed brown sugar and 3 tablespoons firm marganne or butter until crumbly

The Manota’s Apple Pie Crust: 2 1/2 cups all-purpose flour 3/1 tsp. salt 2 tbsp. DOMINO® granulated sugar 3/4 cup CRISCO® shortening 1/1 cup butter, cold 1/2 cup ice cold water Filling: 2 1/2 lbs. tart apples, about 8 large 1/2 cup DOMiNO® granulated sugar

11/2 tsp. cinnanton pinch of salt 5 tbsp. all-purposfiour 1/2 cap MNt light brown sugar 2 tbsp. butter 3 drops of abnond extract Crust: Mix dry ingredients. rut in the shortening and tiutter with a pastry blender. Sprinkle with the water anti mix until moistened. Dough will lie loose anti crumbly. Gather it into a ball, knead a few tue. anti wrap and chill for at

Filling: Peel. core, and slice the apples. Mix the next three ingre (hents in a large bowl and toss in the apples, mixing well. Chill for at least one hour or overnight. Drain the liquid from the apples and cook until liquid is reduced to one half its volume. Mix the flour and the brown sugar anti add to apple liquid with the but ter and extract. Cook in sauce pan over low heat, stirring slowly for about five minutes. Pour this over apples and toss well. Roll pie crust into two pieces. Line pie pan with one piece, place filling on dough. nver with retnaining dough and crimp edges. Bake at 375° for 35-40 thinutes.

APPLE-BLUEBERRY PIE

Flaky crust: 4cupsflour 1% cups shortening 1 tablespoon sugar 2 teaspoons salt ½ cup water 1 tablespoon vinegar legg With fork mix first four ingredients until the shortening is broken little pieces. In a small bowl, beat water, vinegar and egg on high spe for about 1 minute until frothy. Add this to the first mixture and ble with fork until dry ingredients are moistened. With hands, mold dou in a ball and chili at least 20 minutes. Dough can be stored refrigerator up to 3 days or it can be frozen until ready to use. This makes enough for 2 double-crust pies and 1 pie shell. Use whal needed for this recipe and freeze the rest. Pie filling recipe follows. Filling for 10-inch pie: 1 cup sugar 1 teaspoon cinnamon 5 tablespoons flour Dash of salt 7 U $ cups thinly sliced Cortland apples 1 cup fresh or frozen blueberries 2 tablespoons butter 1 egg plus ½ tablespoon water, beaten for brushing Up of crust Preheat oven to 425°. Mix sugar, cinnamon, flour and salt in a sri bowl. Slice apples and put in large bowl. Pour sugar mixture on ap and coat well. Line bottom of pie pan with bottom crust. Put apple pie crust, sprinkling apples with blueberries as they are put into crust. Dot apples and blueberries with butter. Cover with top cri make slits and crimp crust. Brush top crust with beaten egg. Co edges of pie crust with aluminum foil for the first 25 minutes. Bakt preheated oven for 50 minutes until apples are tender and crusi golden brown. APrL1-cItANBEftRy-pECAN PIE 5 to 6 medium-large Granny Smith or pippin apples, peeled and sliced 1 cup whole fresh or frozen cranberries 1,4 cup coarsely chopped pecans ¾ cup brown sugar, packed Juice of I large lemon 2 tablespoons flour ½ teaspoon nutmeg ¼ teaspoon cinnamon 2 tablespoons butter, cut up 1 egg beaten with 1 tablespoon water for glaze Granulated sugar for topping (optional) In large bowl, toss fruit and nuts with sugar, lemon juice, flour and spice. Add mix to pastry-lined pan and dot with butter. Brush egg glaze over edge of bottom crust. Cover with top crust or make lattice top with strips of pie dough. Flute edge as desired, brush top with egg t glaze, and sprinkle with sugar. Set pie in lower third of oven preheated / to 4250 and bake 10 to 12 minut&. Reduce oven heat to 350°. Move pie to center of oven and bake addition al 40 to 45 minutes, or until pastry is / golden brown. Cool on wire rack. ice vanilla with Serve warm cream. ,,

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Sour Cream Apple Pie 2eggs 1 cup (8 ounces) sour cream 1 cup sugar 6 tablespoons all-purpose flour, divided 1 teaspoon vanilla extract 114 teaspoon salt 3 cups chopped peeled cooking apples 1 unbaked pie shell (9 inches) 3 tablespoons butter or margarine, melted ,

1/4 cup packed brown sugar In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375° for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool com pletely on a wire rack. Serve or cover and refrigerate. Yield: 8 servings.

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Correction arid clarification

SILvER PALATE SouR CREAM APPLE PIE

The amount of flour for Maria’s Boston Cream Pie cake recipe was incorrect in last week’s Lifebeat Food. The amount is 2¼ cups. The amount of sugar for the cake was correctly reported as ¼ cup mixed with the egg whites and another ¼ cup mixed in with the dry ingredients. Maria Arsenault also suggests almonds be sliced not slivered for the final touch on the frosting. Here’s the clarified recipe.

When chopping the walnuts, make sure they’re not too fine. Crust: 2 /2 cups all-purpose tlour 5 tablespoons sugar 3/4 teaspoon salt 3/6 teaspoon ground cinnamon 6 tablespoons cold unsalted butter 6 tablespoons cold shortening 4 to 6 tablespoons apple Juice

MARIA’S BOSTON CREAM PIE CAKE 3 egg whites 1/4 cup sugar 21/4 cups sifted cake flour 1/ cup sugar 3 teaspoons baking powder

Filling: 2/3 cup sour cream 1/3 cup sugar 1 egg, lightly beaten 1/4 teaspoon salt 1 teaspoon vanilla extract 3 tablespoons all-purpose flour 5 or 6 tart apples, peeled and sliced Topping; 3 tablespoons brown sugar 3 tablespoons sugar 1 teaspoon grounthnamTe, i cup chopped walnuts

Prepare crust: Sift flour, sugar, salt and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours. 2. Cut off 1/3 of the dough and return it to the refriger ator. Roll out the other 2/3 between 2 sheets of wax pa per. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°f. 3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling. 4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively. 5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quick ly.) Serve warm or cooled. Serves 6. Per serving: 811 calories, 97g carbohydrates,

45 fat, iig protein, 78mg cholesterol.

/ /

/..

Prepare two 9-inch round pans, lined with parchment paper or greased and lightly floured. Preheat oven to 325 degrees. Beat egg whites until soft peaks form. Gradually add ¼ cup of sugar, beating until very stiff peaks form. Sift together remaining dry ingredients, flour, sugar, baking powder, and salt, into another bowl. Make a well in the center. Add the oil, egg yolks, milk, Amaretto and vanilla. Beat just until smooth. Pour yolk mixture gradually over beaten egg whites, gently folding in with a spatula, just until blended. Pour batter into prepared pans.

CUSTARD FILLING 2 cups whole milk 2 jumbo eggs 1/3 cup sugar

113

cup flour

1 scant teaspoon cornstarch

1 teaspoon Amaretto

Combine milk, eggs, sugar, flour and cornstarch in blender. m Blend until smooth. Pour mixture into saucepan over mediu boil to it allow s, thicken e mixtur When heat. Stir until thick. gently for a minute. Add Amaretto.

CHOCOLATE GLAZE 4 ounces semisweet mini morsels 3/, cup heavy (whipping) cream

1 tablespoon dark corn syrup 1 teaspoon Amarefto

Place the chocolate in a bowl. In a small saucepan, combine the cream and corn syrup. Cook over medium heat, stirring, until the mixture comes to a gentle boil, Pour the hot mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Amaretto. Assembly: fill cooled cake with cooled custard. Spread a thin layer of custard on the sides of the cake to use as a glue. . Stick on lightly toasted, blanched, sliced almonds all around Spread chocolate glaze on top. Refrigerate to set glaze, then shave a bit of white chocolate ontop. Put a Maraschino cherry in the middle.

—

1 teaspoon salt cup extra light olive oil 2 egg yolks 1 scant cup whole milk 1 tablespoon Amaretto 11/z teaspoon vanilla

1/3

/ -.

V’

BLUEBERRY PIE Pastry for 2-crust pie

blueberry pie

3/4

cup sugar tablespoons cornstarch or 1/3 quick-cooking tapioca or cup flour 1 teaspoon grated lemon zest, optional 1/ teaspoon salt 5 cups blueberries, picked over 1 tablespoon fresh lemon juice 7 to 2 tablespoons butter, cut into small pieces

31/3

4 ,(.7.,

Lint a 9-inch pie plate with half the pastry; set aside. Stir together sugar, cornstarch or tapioca or flour, lemon peel and salt. Stir lemon juice into blueberries. M0 with flour mixture. Transfer to pastrí-linecl pie plate. Trim pastr to edgeofpieplate. Cut slits in remaining pastry, place on filling and seal. Crimp edge. If desired, brush top with milk and sprinkle with some sugar. To prevent overbaking, cover edges of pie with foil. Bake in a 375 degree oven foi, 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden.

BLUEBERRY PIE Pastry for 2-crust pie Dash of nutmeg 7 teaspoon grated lemon peel 2 Y2 tablespoons cornstarch ¾ to 7 cup sugar 4 cups blueberries 1 to 2 tablespoons butter or margarine

Line 8- or 9-inch pie plate with pastry. Combine lemon peel and dry in gredients: toss with blueberries. Pour into pie shell. Dot with butter. Arrange top crust over berries; cut slits in crust. Bake 10 minutes at 425 degrees, then reduce heat to 350 de grees and bake until filling is bub bly, about 35 to 40 minutes. If nec essary, cover edges of pie with foil to prevent excessive browning. Makes 8 servings, each 385 calories, 15 grams fat.

/ //

C r u s / :

cinbleaehcd flour 1 teaspoon salt 5 tablespoons cold water 2/; cup solid vegetable shortening 2

ccips

Thoroughly combine flocir and salt in a mixing bowl. Remove 1/; ecip of the mixture to a small dish and slowly stir in the water to form a thin paste. Set ,isidc. Using 2 knives or a pastry blender, cut the short— enino into the remaining flour mixture until it resembles small peas. Gently mix in the paste. then press the mixture together. Form into 2 slightly cincqcial disks and re frigerate for at least half an hour. F i I t n g: 4

1/,

blueberries, fresh and local are best, but frozen (thawed) will do juice of i/, lemon

cups

sugar oons flour tablesp 3 I tablespoon butter sugar to sprinkle cLip

Set aside I cup of the berries and mix the remainder with the lemon juice. Combine flour and sugar. stir into the lemoo/berr mixture, and let sit 15 mincites. 45Q0 F. Roll out the larger Heat oven to disk of crcist and fit into a shallow 9—inch pie pan. Fill with lemon-bcrr mixture and spread the reserved berries on top. Dot with the butter. Roll and fit the top crust. sealing edges well. Sprinkle with sugar and / -.

slash a few vents for steam. Bake 10 minutes, then lower heat to 3500 F and bake cintil crust is richly brown and the filling bubbly, 40 to 45 minutes.

Lemon-Crusted Blueberry Pie Persis Jordan ofMachias, Maine, entered this pie in the 200] Machias Blueheriy festival and won first prize for doublecrusted pies, as well as best in show

MAPLE-PECAN-PUMPKIN CHIFFON PIE 1 recipe Nutty Graham Cracker /2 teaspoon ground ginger 1/4 Crust, recipe follows teaspoon ground cloves Filling: Scant V2 teaspoon salt 1 cup cold heavy or whipping 3 tablespoons amaretto 1 tablespoon water cream 1 envelope unflavored gelatin 2 large egg whites, at room 1 cup whole milk temperature 4 large egg yolks 1 tablespoon granulated sugar 1/2 cup firmly packaged light V2 cup chopped pecans Garnish: brown sugar V4 cup pure maple syrup Pecan halves 1 cup pumpkin puree, canned Fresh whipped cream or warm 1/2 teaspoon ground cinnamon mocha sauce 1/2 teaspoon ground nutmeg

2/2 cups flour 1 teaspoon salt 1 cup Crisco shortening 3/4 teaspoon grated lemon peel, packed 1 tablespoon fresh lemon juice 7 to 8 tablespoons cold water Preheat oven to 425°F. With a fork, mix flour and salt; cut in shortening, using two knives or a pastry blender, until dough forms pieces about the size of peas. Cut in lemon peel and lemon juice. Add water, a little at a time, to form a soft dough. Divide into two balls. Roll out half the dough and use it to line a 9-inch pie plate. Prepare filling.

Prepare the crust and press it into the bottom and up the side of a 9-inch deep-dish pie pan. Refrigerate, prebake, and let cool as directed. Refrigerate until ready to use. Combine the amaretto and water in a small bowl. Sprinkle the gelatin over the liquid and set aside to soften. Combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt in a medium-size, heavy saucepan, preferably nonstick. Place over medium to medium-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle), about 8 minutes. Do not let the mixture boil. Remove from the heat and immediately add the gelatin mixture, stirring well to blend. Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch. You may want to add more ice to the outer bowl when the first cubes melt. Whip the cream and put aside. Beat the egg whites until they make soft peaks. Add the sugar and beat until stiff and glossy. Add a third of the whipped cream and beat in. Fold in the rest of the whipped cream. Fold in the chopped pecans. Scrape the filling into the chilled pie shell, smoothing the top. Cover with loosely tented aluminum foil and refrigerate for at least 4 hours or overnight. Garnish with pecan halves and serve with a dollop of whipped cream.

fII.t.ING

dash of salt cup sugar tablespoons plus 1 teaspoon flour tablespoon tapioca teaspoon cinnamon teaspoon nutmeg teaspoon grated lemon peel, packed cups wild blueberries teaspoon fresh lemon juice tablespoon butter, cut into small pieces

3/4

2 1 ¼ ¼ ¼ 4 1 1

Combine salt, sugar, flour, tapioca, spices, and lemon peel. Spread 2 cups berries on pie crust. Layer half of filling mixture over berries. Repeat layering, sprinkling lemon juice and butter pieces over top layer of fill ing. Roll out top crust and place over fill ing, cutting decorative slits in top to allow steam to escape. If desired, brush top crust with slightly beaten egg white and sprinkle with sugar. Bake 20 minutes at 425°F; reduce heat to 375°F and bake 30 minutes more. Yield:] double-crusted pie

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NUTTY GRAHAM cup pecans, coarsely chopped 2 tablespoons light brown sugar, firmly packed 2 tablespoons flour 1 cup plus 2 tablespoons

3/4

CRACKER CRUST graham cracker crumbs V4 teaspoons ground cinnamon Big pinch of salt V4 cup unsalted butter, melted

Combine the nuts, brown sugar and flour in a food processor and pi4flse until nuts are finely chopped. Dump the mixture into a large bowl and break up any bigger pieces the machine might have missed. Stir in crumbs, cinnamon and salt. Add the butter and mix well. Use fork first then hands. Spread crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes. Place on center oven rack and bake for 7 minutes. Let cool on a wire rack before filling.

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I LEMON MERINGUE P1l 1 prebaked 9-inch pie shell Filling: 34 cup sugar 6 tablespoons cornstarch ½ teaspoon salt ,‘/:.‘ 1½ cups skim milk 3 large egg yolks (reserve whites f.’t I / / for meringues) F I. Zest from 1 large lemon (zest ( f I. lemon before squeezing juice) Juice from 1 large lemon (or 34 cup bottled lemon juice) Meringue: 3 large egg whites, room temperature / : ‘ teaspoon cream of tartar 5 tablespoons sugar Prepare pie shell and let cool. Mix sugar, cornstarch and salt together in a medium saucepan. BEST-EVER LEMON PIE Slowly add milk, stirring until NEVER-FAIL MERINGU€ I baked 9-inch pie shell blended and smooth. Cook over oon cornstarch tablesp 1 11/4 cups sugar medium-low heat, stirring 2 tablespoons cold water 6 oons cornstarch constantly until mixture boils and 2 tablesp /z cup boiling water cups water s. 1/3 thicken 3 egg whites Beat egg yolks slightly in a small 3 cup lemon juice 6 tablespoons sugar egg yolks bowl. Add about half of the hot 1 teaspoon vanilla 11/2 teaspoons lemon extract pinch of salt mixture and stir until smooth. 2 teaspoons vinegar Return egg mixture to saucepan Blend cornstarch and cold water 3 tablespoons butter and cook over medium-low heat, in a saucepan. Add boiling water, Mix sugar and cornstarch togeth stirring constantly, for about 2 and cook, stirring until clear and er in the top of a double broiler. Add ed. Let stand until COM thicken minutes. Rmjve from heat anc the two cups of water. Combine egg PLETELY cold, With electric beater add lemon zest and juice. Let cool yolks with lemon juice and beat until at high speed, beat egg whites until in pan while making meringue. well mixed. Add to the rest of the foamy. Gradually add sugar, and Preheat oven to 350°F. sugar mixture. beat until stiff but not dry. Turn To make meringue, beat roomCook over boiling mixer to low speed; add salt and temperature egg whites and cream water until thick — . Gradually beat in cold corn vanilla of tartar at high speed of an electric about 25 minutes. mixture. Turn mixer again to starch mixer 1 minute. Gradually add sug This does away and beat well. Spread high, ar and continue beating until stiff with the starchy over cooled pie filling. ue mering peaks form. (When you pull the taste. Now add the degrees for 10 minutes 350 at Bake beaters out of the meringue, stiff lemon extract, but lightly browned. is top until or peaks stay standing.) ter and vinegar, is Ann talking: Sony I this Now Pour lemon filling into pie crust, and stir thorough didn’t get a calorie count, but let’s ANN smoothing over with spatula. ly. Pour mixture call this a be-good-to-yourself treat Spread meringue over top, making LANDERS into deep 9-inch and forget about the calories. Enjoy! sure meringue touches the edge of pie shell, and let the pie shell all around; otherwise it cool. Cover with will separate from the pie shell meringue, and brown in oven. when baking. Make swuls in the meringue with the back of a spoon. Bake at 350°F until meringue is golden brown, about 12 to 15 min utes. Remove from oven and cover with waxed paper. Keep covered so meringue does not absorb moisture. Chili before serving. Makes one 9inch pie, 8 servings, 224 calories and 7 grams of fat per serving. .

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outw iwo ries or a iime If you like pies, why not make two at a time one for now and one for later. Remember to spray the pie plates with no-stick cooking spray before adding the pie crust. PEACH PIE Pastry: 4 cups all-purpose flour 1 teaspoon salt 1’ cups vegetable shortening 10 to 12 tablespoons cold water No-stick cooking spray Filling: pomuls (about 12) firm ripe —

GEORGIA PEACH ‘N PECAN PIE Crust: 1 cup all-purpose flour ½ teaspoon salt ¼ cup shortening 2 tot tablespoons ice water In medium bowl, combine flour and salt. Using pastry blender or fork, cut shortening into flour until

mixture resembles coarse crumbs. Sprinkle four mixture with water I tablespoonful at a time while toss ing and mixing lightly with a fork. Add water unifi dough is moist enough to form a ball when lightly pressed together. Shape dough into a baU. Flatten ball to ½-inch thick

ness, rounding and smoothing edges. On floured surface, roll light ly from center to edge into an 11inch diameter circle; fold pastry in hail and fit into 9-inch tart pan or pie plate. Do not stretch. if using pie plate, foldedge under to form a standing rim; flute edges. Thm pastry from tart pan as necessary. Filling: ¼ cup sugar 3 tablespoons all-purpose flour ¼ teaspoon nutmeg Dash salt ½ cup light corn syrup 3 eggs 3 cups peeled and diced fresh peaches ¼ cup margarine or butter, melt ed Topping: ½ cup coarsely chopped pecans ¼ cup all-purpose flour ¼ cup firmly packed brown sugar 2 tablespoons margarine or but ter, softened Heat oven to 400°F. In large bowl combine sugar, 3 tablespoons flour, nutmeg, salt, corn syrup and eggs. Beat at medium spoeed 1 minute. Stir in peaches and ¼ cup margar ine. Spoon into pastry-lined pan. In small bowl, combine all top ping ingredents; mix well. Sprinkle over peach filling. Bake at 400°F for 35 to 45 minutes or until center is set. Serve warm or cold with • whipped cream if desired.

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1 cup sugar cup all-purpose flour 2 tablespoons lemon juice 2 teaspoon grouiid nutmeg I teaspoon salt ‘ teaspoon almond extract In a large bowl, combine flour and salt. Cut in shortening with pastry blender until mixture is crumbly. Stir in ‘ cup water (8 tablespoons) with fork until parti cles are moistened. Add more water if mixture is dry. Gather dough into two balls. Flatten each slightly. -

Wrap in plastic wrap. Chill at leash 1 hour. Spray inside of two 9-inch pie plates with no-stick cooking spray according to directions. Drop peaches, 3 or 4 at a time, in a saucepan of boiling water, ther dip into cold water. Peel, halve, ph and slice peaches into a large bowl. Add sugar, flour, lemon juice, nut. meg, salt and extract. Toss gently until slices are mixed. Cut each ball of pastry into 2 pieces, one slightly larger than the{ other. Roll larger pieces to fit intot pie plates. Fill pastry-lined plates1 with each filling. RoIl out remaining pastry for top crust. Place over filling. Make slits in top crust. Press edge and flute. Bake pies in pre heated 425° oven for 15 minutes; reduce temperature to 350° and continue to bake pies 30 minutes or until juices bubble up clear. Covert edge of pie with foil if it gets too brown. Place foil on rack below pies to catch any juices. Cool pies. Freeze one pie for later. Makes two 9-inch pies or 8 serv ings each. Calories per serving: 390.

PEACH LATTICE PIE ¾ to 1 cup sugar (depends upon sweetness of peaches) 3 tablespoons cornstarch ¼ teaspoon ground nutmeg ¼ teaspoon salt 6 to 7 cups peeled and thickly sliced peaches (about 3 pounds) 1 tablespoon lemon juice 1 tablespoon brandy or rum (optional)

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astry: Pastry for double crust (9-inch) pie shell, either homemade or purchased efrigerated piecrust 2 teaspoons sugar Yields one 9-inch pie. Preparation time: 30 minutes. Baking time: 45 minutes. o make filling, combine sugar, cornstarch, nutmeg and salt in large mixing bowl. Add peaches, lemon juice and optional lrandy. Toss gently but thoroughly until blended. Let stand while preparing pastry. To prepare pastry, roll hail of homemade pastry out to 12-inch round or flatten 1 prepared sheet to round as directed on package. Ease into metal 9inch pie pan and place in freezer for 5 minutes. To make lattice, roll remaining homemade pastry out to 12-inch round or flatten prepared sheet as directed. Cut with sharp knife or pastry wheel into approximately ½-inch-thick strips. Preheat oven to 425°F. and place rack on lowest position. Spoon filling into pie shell, then drape pastry strips over to make latTh2: Weave strips in alternating directions until pie is covered with 7 strips in each direction. Seal lattice to bottom pastry with fingers, then flute edges of pastry to make a rather high edge to catch potential juice spillage during baking. Sprinkle lattice with 2 teaspoons sugar. Bake pie on lowest rack of oven for 15 minutes. Lower temperature to 375°F and bake about 35 minutes longer until pastry is rich golden brown and filling is bubbly. Cool on rack. Melanie Barnard and Brooke Dojny are food writers whose most recent book is, “Sunday Suppers, “published by Prentice Hall Press. Copiey News Service

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FRESH PEACH PIE Pie pastry for 9-inch double crust pie 6 cups (1 ¼ pounds) peeled, pitted sliced peaches 2 tablespoons fresh lemon juice ¼ cup flour 2/3cupsugar ¼ teaspoon salt Pinch of ground nutmeg 2 tablespoons unsalted butter Preheat oven to 425 degrees. Roll out pastry for bottom crust and use to line pie pan. Roll out pastry for top crust and cut it into strips about ¾ inch wide; set aside. Place peaches in a large bowl. Sprinkle with lemon juice and toss to coat well. In small bowl, stir together flour, sugar, salt and nutmeg. Add to peaches and toss to combine. Pile fruit mixture into pastry-lined pan and dot with bits of butter. Use pastry strips to make a lattice top. Trim and flute the edges. Bake for 25 minutes, then reduce heat to 350 degrees and bake until juices are bubbling and top is browned, about 25 minutes more. From P!e$ & Tarts, Williams Sonoma Kitchen Library. —

LEMON MERINGUE PIE 1 tablespoon butter FillingQ Grated rind of 1 medium lemon 1 cup sugar Juice of 2 medium lemons 3 tablespoons cornstarch 1/8 teaspoon salt 9-inch pie sheb, baked 11/2 cups hot water Meringue: 11/2 cups crumbs from soft-type 4 large egg whites / teaspoon salt bread (no crusts) 1 teaspoon cream of tartar 4 large egg yolks, whites 4 tablespoons sugar reserved for meringue Preheat oven to 400 degrees. Filling: In top part of double boiler, mix sugar, cornstarch and salt well. Stir in hot water and combine until smooth. Add bread crumbs and cook over boiling water, stirring until smooth and thickened. In small mixing bowl, beat egg yolks. Stir in a small amount of the sugar-water mixture. Then add the yolks to the mixture in the double boiler and cook over low to medium heat for 2 to 3 minutes. Add butter, lemon rind and lemon juice. Cool slightly. Meringue: Beat egg whites with salt until frothy. Gradually add cream of tartar and sugar. Beat until stiff but not dry. Pie: Pour filling into baked pie shell. Pile r.Ieringue lightly on top, covering filling completely. Bake at 400 degrees for 10 minutes, or until lightly browned. Serves 6. Nutritional analysis per serving: 486 calories, 14 grams fat, 81 g. carbohydrates, 9 g. protein, 130 milligrams cholesterol, 574 mg. sodium, 2 g. dietary fiber, 26 percent of calories from fat.

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teaspoon nutmeg teaspoon maple flavor 2 eggs, separated ¼ cup whipped cream 2 tablespoons butter or margarine, melted I (16-ounce) can pumpkin 1/4 teaspoon cream of tartar Glaze: 2 tablespoons maple syrup Pecan halves 1/2

Prepare pie crust pastry. Preheat oven to 3750 In small bowl, combine base in gredients; beat at medium speed until smooth and well blended. Spread mixture in bottom of pie crust-lined pan. Bake in preheated oven 10 to 12 minutes or until center is set to light touch. Cool base 5 minutes. Reduce oven temperature to 350°. Meanwhile, in large bowl, com bine brown sugar, cinnamon, nut-i meg, maple flavor and egg yolks; mix well. Add whipping cream, margarine and pumpkin; mix until thoroughly blended. Set aside. In small bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into pump kin mixture; pour over cream cheese layer. To make lattice top, cut remain ing crust into 12 strips about 3/4 inch wide. Arrange strips in lattice de sign over pumpkin mixture. Seal and flute edges. Bake in 350° oven 50 to 60 minutes or until lattice top is golden brown. Cool. Gently brush lattice with ma ple syrup and top with pecan halves. Refrigerate at least 1 hour before serving. Refrigerate left. overs. Makes 8 servings. Tip: Cover edge of pie crust witi strip of aluminum foil during last it to 15 minutes of baking if necessar’ 8 nrvent e,xcessive browning. .

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2 small green or yellow zucchini or yellow summer squash, cut 1/4 inch thick (2 cups) ½ cup sliced green onions 2 tablespoons water 2 eggs 1 5½-ounce can evaporated milk 2 cups cooked rice 1 cup shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (4 ounces) 1/4 teaspoon salt 1 small tomato, chopped Sliced green onion (optional) In a 4-cup glass measure micro-cook the zucchini and onions in the 2 table spoons water, covered, on 100% power (H1GR) for 3 to 4 minutes or till just tender; drain well. Cool slightly. Ar range zucchini slices and onion over bottom and around sides of an un greased 9-inch pie plate, slightly over lapping zucchini pieces on sides. Lightly beat eggs in a bowl. In the same 4-cup glass measure combine the milkand rice. Cookfor 1½ to2minutes ortifi heated through. Gradually add to eggs; stir in cheese and salt. Carefully pour egg mixture into the pie plate. Sprinkle tomato pieces over top. Cook on 70% power (MEDIUM-HIGH) for 7 to 9 minutes, giving dish a half-turn once. When pie is done, a knife inserted 2 inches from the center comes out clean; center will still appear wet. Let stand 5 minutes or till center is set. Serve warm. Sprinkle with green on ion, if desired. Makes 6 to 8 servings. Conventional directions: In sauce pan combine zucchini, onions, and ¼ cup water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or tifi just tender; drain well. Arrange zucchi ni and onion over bottom and around sides of an ungreased 9-inch pie plate, slightly overlapping zucchini on sides. Combine eggs, milk, rice, cheese, and salt. Pour into pie plate. Bake in a 325 oven 28 to 30 minutes or till knife in serted near center comes out clean. Top with tomato. Bake 2 minutes more. Let stand 10 minutes. Sprinkle with onion. Per serving- 223 cal., 11 g pro., 22 g carbo., 10 g fat, 112 mg chol., 500 mg ‘sodium. USRDA: 18% vit. A, 23% vit. C, 16% riboflavin, 24% calcium, 21% phosphorus. continued

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CUSTARD-INSQUASH PIE

Base: 6 ounces cream cheese 2 tablespoons sugar ½ teaspoon vanilla Filling: ‘ cup firmly packed brown sugar ½ teaspoon cinnamon

Flaky Pastry flour 2 cups 1 teaspoon salt 2/3 cup Crisco 2 tablespoons butter, melted 5 tablespoons cold water 1 tablespoon vinegar Mix flour and salt. Cut in Crisco and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill. Roll out to form two crusts. This is foolproof.

PUMPKIN PIE Pastry for single-crust 9-inch pie 16-oz. can pumpkin I 2-oz. can evaporated milk or evaporated skim milk 3 eggs 51/2 teaspoons Equal for Recipes or 18 packets Equal sweetener or ¾ cup Equal Spoonful 1/ teaspoon salt 1 teaspoon ground cinnamon /2 teaspoon ground ginger 1/6 teaspoon ground nutmeg lB teaspoon ground cloves Line pie plate with pastry. Trim and flute edges. Beat pumpkin, milk and eggs to gether; beat in remaining ingredi ents. Pour into pastry shell. Bake in pre-heated 425 degree oven for 15 minutes, reduce heat to 350 degrees and bake until knife inserted near center will come out clean, about 40 minutes. Cool. Makes 8 servings, each 175 calories, 22 grams carbohy drates, 7 grams fat. Food exchanges: 1i4 bread, 1 fat. -

Pastry for 2-crust 9-inch pie 1 teaspoon flour

Blue Ribbon Pumpkin Pie 1 cup sugar 1 tablespoon flour ½ teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon pepper ½ teaspoon cloves 3 large eggs 1½ cups mashed pumpkin, or I can pumpkin (not pre-mixed pie filling) 1 cup light cream or evaporated milk 1 9” pie shell, unbaked Mix first 8 ingredients together. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake in a preheated 4000 oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.

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BANANA CREAM PIE I prebaked 9-inch pie shell Filling: 2 medium bananas 1 teaspoon lemon juice 6 tablespoons cornstarch 1. teaspoon salt 3 cups skim milk 2 egg yolks 1½ teaspoons vanilla Topping: 1 banana Non-dairy whipped topping, if de sired Cinnamon and powdered sugar, if desired Prepare pie shell and let cool. Slice bananas and toss with lemon juice. Layer into bottom of pie shell. Combine sugar, cornstarch and salt in medium saucepan. Mix milk and egg yolks together and slowly add to dry mixture. Cook over medium heat, stirring constantly until mixture thickens and boils.

12 tablesPoons very cold unsalted butter 3 cups all-pUrPOsu flour 1 tablespoOfl sugar 1 teaspoOn kosher salt 1/3 CUP very cold vegetable shorteflln.’

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Boil for 1 minute, stirring constantly. Remove from heat, stir in vanil Ia and pour into pie shell. Immedi ately cover with waxed paper so skim does not form on top. Cool. Just before serving, remove waxed paper and slice remaining banana over the top of the pie. Garnish the top of the pie with banana and whipped topping or some cinnamon and powdered sugar, if desired. Makes one 9-inch pie, 8 servings at 249 calories per serving, 7 grams of fat.

VEGETABLE OIL PIE CRUST 2 cups all-purpose sefted flour ½ cup vegetable oil 1 teaspoon salt 5 tablespoons ice water Sift flour and salt. Combine oil and water. Beat with fork until well blended. Pour immediately over I

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rns vegetaoie-ou pie pastry is lower in fat than pie pastry made with butter, shortening or lard. It is tender but not as flaky. It requires patience and gentle hands. PW PASTRY For two-crust pie: 2 cups all-purpose flour ½ teaspoon salt ½ cup vegetable oil ½ cup skim milk Touch of cold water, if needed

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Cut the butter in 4-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minuteS. half. Roll Cut the dough in wellflo ured a each piece on board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) fold the dough in half, ease it into the pie,pafl without stretching at all, and unfold to fit the pan. With a small, sharp paring knife, cut the dough 1 inch larger around than the pan. F old the edge under and crimp the edge with either your fingers or the tines ofafork. Note: You can store the shortening in the refrigeratorso it’s always cold. The prepared pie crust can be stored in the Mdge for up to a day. Makes two (9- to 11-inch) crusts.

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For one-crust pie: 1 cup all-purpose flour ‘4 teaspoon salt 3 tablespoons vegetable oil 3 tablespoons skim milk Touch of cold water, if needed Combine flour and salt in a medium bowl. Mix oil and milk together with a fork. Add to flour and mix with hands until just mixed. Add a little cold water if more liquid is needed. Chill for about 10 minutes. If making a twocrust pie, split dough into two balls. On a dry, lightly floured counter, press dough into a flat circle with hands. With a rolling pin, roll dough from the center out in one direction. Do not roll to and fro. Continue roffing until pastry is about ‘/s inch thick and large enough to fit into a 9-inch pie pan. Should it have a few tears, patch them carefully rather than re-rolling. Fold pastry over in hail once, then half again. Center in middle of pie tin and unfold. If pastry rolled out unevenly, remove some of the excess from the sides and use to patch, if needed. If pre-baking pie pastry, prick bottom crust in several places. Preheat oven to 450°F. Bake for 8 to 10 minutes until light brown. Remove from oven and cool until ready to fill. If baking after filled, roll other ball same as above. Fill bottom crust; place second crust over filling and seal edges with fork or tuck excess under lower crust. ‘V

Nana Tierney’s Blue Ribbon Apple Pie

Berry Ricotta Pie 1 pie crust (use your favorite recipe) 2 large eggs V4 cup plus 2 tablespoons granulated sugar cup half-and-half 1 Va cups ricotta cheese 1 Va teaspoons finely grated orange zest 11/2 tablespoons freshly squeezed lemon juice 1/a teaspoon pure vanilla extract 1 Va tablespoons all-purpose flour V4 teaspoon kosher salt 1112 tablespoons Grand Mamier, optional 1/ pint (1 cup) fresh berries, such as raspberries, blueberries, blackberries, or a mix Preheat the oven to 350 degrees. On a lightly dough floured surface, roll I disk of the pie-crust the into a round, 12 inches in diameter. Transfer Crimp plate. pie glass diameter dough to a 9-inch or a fork. the edge of the crust with your fingers whisk until In a medium bowl, add the eggs and sugar; Add the ricotta. and half-and-half the in weLl blended. Whisk Grand and salt orange zest, lemon juice, vanilla, flour, Pour the Mamier, if using, and whisk well to combine. evenly berries the Scatter crust. pie the into ricotta mixture mixture. over the surface of the ricotta temperature to 300 Bake for 15 minutes. Reduce the oven just firm to the is pie degrees. Bake until the center of the gently shaken, is pan the when jiggles touch and no longer the pie Cool more. minutes 5 hour one to 50 minutes serving. completely on a rack before Makes one 9-inch pie.

8-10 apples (Mcintosh preferred) 2 tablespoons lemon juice 1/3 to /2 cup sugar 1 teaspoon cinnamon V teaspoon nutmeg Water Nana’s Super Pie Crust (see recipe) A few graham crackers 1 V2 tablespoons tapioca powder (or flour) Lemon zest 2-3 tablespoons butter 1 egg white for wash Sugar to sprinkle

Peel and core apples, slice and place in a saucepan. Add lemon juice, sugar, cinnamon and nutmeg. Mix well. Add 3 or 4 drops of water. Place on medium heat and cook for 5-6 minutes. Stir with a wooden spoon until they are softened. Remove from heat and cool while you roll out dough. Remove dough from fridge and slice into three equal parts. Return on part to fridge (for 3-4 days) or freezer. Roll out other two pieces on floured wax paper. Wax paper is 12 inches and you’ve rolled it enough when you reach the width end of the paper. Put crust in 9-inch glass pie plate. Crumble up graham crackers and sprinkle on bottom of crust. Pour in apple mixture. Add a little freshly grated lemon zest for zing. Sprinkle tapioca or flour over the apples. Cut butter into pats and top apples. Add top crust and secure with bottom crust. Fork whip egg white and brush over the crust. Sprinkle with a handful of sugar. Cut two or three slits in dough to allow steam to vent. Bake 50 minutes in a 350-degree oven.

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Cookie Sheet Apple Pie’ with Cranberries and Walnuts

Really Good Apple Pie recipe Aft Butter Lemon ¼ teaspoon nutmeg Pie Dough 1 large egg beaten wIth ¼ 3 pounds (about 5-6) cup water Granny Smith Apples Coarse or regular 3/4 cup granulated sugar granulated sugar for 11/4 teaspoon cinnamon sprinkling Adjust the oven rack to the middle shelf and preheat to 425 degrees. Peel, core and thinly slice the apples; transfer them to a clean bowl. In a separate bowl, combine the sugar, cinnamon, and nutmeg. Roll out the chilled dough, on a piece of lightly floured wax paper, into a 12-inch circle. Place the dough into a 10-inch pie plate. Arrange a layer of apples, overlapping them slightly. Sprinkle on a layer of the sugar mixture. Repeat this process until all the apples and sugar have beenused. Brush the egg mixture around the edge of the bottom crust. Roil out the second piece of pie dough and cover the apples. Turn the edge of the top crust under the bottom and lightly press together and cnmp the edges. Brush the egg over the surface of the pie and spriilde with sugar, make decorative cuts in the pie for the steam to escape and bakefor 20 minutes then lower the oven to 375degrees for an additional 25-30 minutes or until the pie is a brown and the bottom is baked. It makes it easy to check the bottom crust if you bake the pie in a glass plate. Tip: Don’t be templed to premix the fruit and sugar. Sugar extracts moisture from the apples when mixed together, which can result in a soggy crust. To prevent this, layer the sugar and spices with the apples. For many pie makers it’s all about the apple. Macintosh is a better eating apple than baking apple. Because of the high water content it breaks down during baking, but it tastes great. Granny Smith, Honey Crisp and Cortland apples have less water, taste good and hold up better in baking. Serves 6 to 8.

Non-stick cooking spray ¼ cup granulated sugar 1 package Pillsbury Pie 1 teaspoon dnnamän Crust 1 egg beaten with 2 2 pounds (about 4) Granny tablespoons water Smith Apples 1 tablespoon coarse ¼ cups fresh’ cranberries granulated or regular ¼ cup chopped walnuts sugar Position the oven rack to the lower third shelf and pre-heat the oven to 400 degrees. Spray a cookie sheet liberally with non-stick spray; set aside. Peel, core and thinly slice the apples; transfer them to a clean bowl. In a separate bowl, combine the sugar and cinnamon. Unroll one pie dough and lay it on the cookie sheet. Arrange a layer of apples, overlapping them slightly. A.dd half the cranberries and walnuts then sprinkle on a tayer of sugar mixture. Repeat this process until all the apples, cranberries, walnuts and sugar have been used. Brush the edges with the egg mixture. Unroll the second dough. On a lightly floured surface coil it out an extra inch. Lay the top crust over the apples nd press the edges together. Fold the bottom crust over :lie top. Flute the edges or crimp them with a fork. Brush the remaining egg over the surface of the pie mci sprinkle with sugar, make decorative cuts in the pie ‘or the steam to escape and bake for 35 to 40 minutes. Serve warm or cold with ice cream. It’s delicious with a ittle confectioners’ sugar sprinkled on top: Tip: For a lute non-stick insurance, use the non-stick pray for “baiting.” Because it contains flour, the spray loesn’t pool or drip down the sides of the pan, which eeps the cakes and pie fillings from sticking. The inspiration for this came while I was make a ;alette, which is a free-form tart made from a single crust nd fresh fruit. This summer I decided to add a top crust or a little extra crunch. For the fall months I use apples, ranberries and walnuts in.the filling. Filling options: Swap out the apples with pears. In the ummer I toss in fresh peaches with a little flour and top [ie crust with crushed blanched almonds. Serves 6.

MI Butter Lemon Pie Dough

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2 cups all-purpose flour 12 tablespoons unsalted 1 teaspoon salt butter 2 tablespoons sugar 1/2 CUp ice water Grated lemon zest from 3 1 tablespoon lemon Juice lemons In a large bowl mix together the flour, salt, sugar and lemon zest. Cut the butter into the flour mixture with a pastry blender, until the fat resembles baby peas. Make a well in the middle of the flour mixture and add the water and lemon juice. Starting the in middle of the well, blend the wet ingredients into the dry with a fork until the dough starts to come together. If the dough seems dry’to the touch add another tablespoon of water. Once the dough starts to come together, gently gather the dough into a ball and cut into two pieces. Flatten each piece slightly and shape into a disk Wrap each piece in plastic wrap and chill for 30 minutes. Lemon should be an ingredient in everything. It adds a great flavor to the pie crust, espeäally a fruit pie. Yields two crusts.

The Ultimate, Chocolate Chip Cookies

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WtcupsallpBFla’0r .apurposeflour Crisco’ Pl cupsfirmlypacked 1 tsp. salt Ii tsp. baking soda \ brown sugar 1 cup semi-sweet milk tbsps. 2 chocolate chips 1 tbsp. vanilla 1 cup pecan pieces 1 egg Butter Flavor.Cri$)rOWn Cream to 375°F. oven Heat sugar, milk and vanilla in large bowl. Blend u4creamy. Blend in egg. Combine flour, salt and baiting soda. Add to creamed mixture, gradually. Stir hi chocolate chips and nuts. Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375°f. 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove Makes 3 to

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C earn butter. Add V3 cup Donfectioners sugar; ci-?arn un fluffy Dissove inoait coffee and oakng soda in The wae, add to butier mixture with anifla. Beat well. Stir in flour und nuts. Shape into small baLs. Bako on ungreased bakng sneel at 350’ for 15 to 18 rnnuie. Roll each cookie in additional con ecTonets ugar while still hot. Ma.<es about 3dozem

r—_ CHOCOLATE-SQuAT-——— OATMEAL COOKIES Makes 3 dozen cookies

¾ cup sifted 1 all-purpose flour ½ teaspoon vacua ½ teaspoon soda t½ cups Iluaker 1/2 teaspoon salt Oats ½ cup firmly-packed (quick or brown sugar old fau.hloled, ½ cup granulated sugar uncooked ½ cup shortening, soft ¼ cup chcpieu pecans Sift together flour, soda and salt. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and pecans. Shape dough into one 12-inch roll. Wrap; chill thoroughly. Slice; place on ungreased cooky sheets. Bake in preheated moderate oven (375°F.) 10 to 12 minutes. Re move from oven; immediately place small square of milk chocolate bar on each. Remove from cooky sheets; press pecan hat! into chocolate. egg

HERSHEY’S,., GREAT AMERICAN CHOCOLATE CHIP COOKIES 1 cup butter, softened cup sugar cup packed light brown sugar 1 teaspoon vanilla 2 eggs 2’14 cups unsifted allpurpose flour 3/4

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Semi-Sweet Chocolate Chips 1 cup chopped nuts, optional

Cream butter, sugar, brown sugar and vanilla until light and fluft’. Md eggs; beat welt. Combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet. 6 dozen

2 /2-Inch cookies.

ORIGINAL TOLL HOUSE COOKIES 1 cup butter, softened 3/ cup packed light brown sugar 3/4 cup granulated sugar 2 eggs, beaten 1 teaspoon baking soda 1 teaspoon hot water 2114 cups all-purpose flour 7 teaspoon salt 1 cup chopped nuts 2 (7-ounce) chocolate bars, cut into pea-size pieces (see note) 1 teaspoon vanilla With electric mixer, cream butter. Beat in brown sugar, granulated sugar and eggs. Dissolve soda in hot water. Sift flour with salt. Beat flour and soda alternately into batter. Stir in nuts, chocolate and vanilla. Drop by half-teaspoons on greased cookie sheets. Bake 10 to 12 minutes at 375 degrees. Note: Chocolate morsels were in vented to make Wakefield’s cookie several years after the original reci pe. Her original used chopped-up chocolate bars. In testing, we used 1Y (8-ounce) packages Nestle’s semisweet baking bars. Substitute chocolate morsels if you prefer. Makes about 4 dozen cookies.

TOLL HOUSE COOKIES The original recipe for these famous cookies—so crunchy-good telt/i their mor sels of chocolate and walnuts. cup soft butter or margarine 6 Tbsps. granulated sugar 6 Tbsps. firmly-packed brown sugar 1 egg, beaten ‘½ tsp. baking soda 1’/8 cups sifted flour ‘/2

tsp. salt tsp. water ½ cup chopped Diamond Walnuts 1 6-ounce package (1 cup) Nestles Semi-Sweet chocolate Morsels ‘/2 tsp. vanilla ‘/2 1/4

Cream together butter, granulated and brown sugar. Add beaten egg. Resift and

add soda, flour and salt. Mix in water and

stir until well blended. Stir in walnuts and chocolate morsels. Flavor with the vanilla. Drop by half teaspoonfuls on greased cookie sheet. Bake at 375’ F. for 10 to 12 minutes. Yields 50 cookies.

TOLL HOUSE REFRIGERATOR COOKIES The same good Toll House flavors in a crisper, firmer style of cookie. 11/3 cups sifted flour ‘/2

tsp. salt

½ tsp. baking soda ‘/2 ‘/2 ‘/2

cup firmly-packed brown sugar cup granulated sugar cup soft butter

1 egg

½ tsp. vanilla 1 6-ounce package (1 cup) Nestlé’s Semi-Sweet chocolate Morsels ‘/2 cup chopped Diamond Walnuts

Sift together flour, salt, baking soda: set aside. Combine sugars and butter in bowl; beat until creamy. Beat in the egg and vanilla. Blend in the flour mixture. Stir in the chocolate morsels and walnuts. Shape on waxed paper into a 12-inch roll. Roll in waxed paper and chill for several hours or overnight. Preheat oven to 375° F. Unwrap chilled rolls and cut in 1-inch slices. Cut each slice in 4 sections. Place on ungreased cookie sheet. Bake at 375°F. for B to 10 minutes. Yields 4 dozen cookies.

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L. C)

L ALL-TIME-GREAT TRIPLE CHOCOLATE CHIP (j COOKIES 27.a cups flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened /4 cup sugar 3,4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2eggs 1 cup each white chocolate chips, semi-sweet chocolate chips and milk chocolate chunks 1 cup chopped pecans In small bowl, combine flour, soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradu ally add flour mixture; mix well. Stir in chocolate and pecans. Divide dough in half; wrap each half in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each dough half into a 12-inch log. Roll up in waxed paper. Refrigerate up to one week or freeze up to eight weeks. To bake, preheat oven to 375 degrees, cut chilled logs into ‘/inch-thick slices. Place on ieasëdookie sheet. Bake 8 to 10 minutes, Cool on rack. Makes 8 dozen.

WHOLE WHEAT SNICKERD000LES 1-7/2 cups sugar 1 cup butter or margarine, softened 1 egg plus 1 egg white 1-7/2 cups whole wheat flour 1-1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt TOPPING: 2 tablespoons sugar 2 teaspoons ground cinnamon In a mixing bowl, cream sugar and but ter until fluffy. Add egg and egg white; beat well. Combine the dry ingredients; add to creamed mixture and beat well. In a small bowl, combine topping ingre dients. Shape dough into walnut-sized balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 4000 for 8-10 minutes. Cookies will puff up and flatten as they bake. Yield: about 5 dozen.

Milk Chocolate Oatmeal Cookies

(Makes about 3 dozen cookies)

4 ¼ ¼ ¼ V4

3/4 3/4

cups all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon ground cinnamon teaspoon salt CUP (1¼ sticks) butter or margarine, softened cup packed brown sugar

cup granulated sugar teaspoons vanilla extract egg tablespoons milk cups (11¼-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 1 cup quick or old fashioned oats, uncooked ¼ cup raisins (optional)

1¼ I 2 2

Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl until Creamy. Beat in egg. Gradually beat in tour mixture sod milk. Stir in niuraels, vats and raisins. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375°F. oven for It to 14 minutes until edges are crisp but Centers are still soft Let stand for 2 minutes. Remove to wire racks to cool completely.

Chewy Spice Cookies 2 sticks butter, melted and cooled to lukewarm 2 cups sugar 1 teaspoon each: cinnamon, cloves, ginger teaspoon each: cardamom and nutmeg I beaten egg teaspoon sa]t 1 tablespoon baking soda % cup molasses 4 cups flour 1. In a large mixing bowl combine the but ter. sugar, spices, egg, and salt. Blend well. Dissolve the baking soda in 4 cup warm wa ter, and Stir into the butter mixture. Add the molasses, and lastly, stir in the flour until well blended, The dough wilt be very stiff. 2. Drop the dough in walnut-size lumps, about 2 inches apart, onto a greased cookie sheet. Bake at 350dF for 8 to 12 minutes. or until browned and crackled. Serve with a bowl of fresh cherries, Yields 4 dozen.

OATMEAL COOKIES 1 cup flour ‘/z teaspoon baking soda 1 teaspoon salt çoptional) 1 1/2 cups quick-cooking oats 2 egg whites, slightly beaten ¼ teaspoon cinnamon 1 cup brown sugar cup oil ½ cup skim milk 1 teaspoon vanilla 1 ci,ip raisins Preheat oven to 375 degrees. Sift together flour, soda, salt and chinamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, va nilla and raisins and add to flour mixture. Mix well. Drop batter by small spoonfuls onto a Pam-sprayed cookie sheet. Bake 12 to 15 minutes, depending on texture desired. Shorter baking results in a chewy soft cookie, the longer time in a crisp one, Cool on wire rack. Makes 3 dozen, each 81 calories, 2 grams fat, 22 percent calories from fat, 0 cholesterol! 74 milligrams sodium.

LEMON APRICOT JEWEL COOKIES 1 cup (2 sticks) unsalted butter, softened cup sugar -

-.-‘—

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-Et

—

Smucker’s® Thumbprint Cookies Ann time. 20 minutes Sake time: 30-34ndouten 063e’y In 55 minutes Dries, Makes 4 dozen cookie,

Crisco’ No-Stick Cooking Spray firmly packed light bmwn sugar Crisco’ All-Vegetable Shortening, any variety large eggs, separated 1/4 cup water 1-1/2 tsp. vanilla extract 1/4 tsp. salt 2 cups Pillsbury BEST’ All-Purpose Flour 2 cspo finely chopped pecuss 1 cup Smucker’s’ Preserves or Jam, any flavor Heat oven to 350’E Adtust rack to middle position. Spray two cookie sheets with no-stick spray. Beat the brown sugar and ohortes:ng with an electric mixer at medium speed for 2 minutes ur until fluffy. Scrape down sides of bowl, Add egg yolks, water, vanilla and salt; beat until well combined, Add flour on low speed until well blended. Beat egg whiles Is a shallow bowl until foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls by rolling between your palmo. Dip each dough ball into the egg whites, then roll Into the pecans and place on the prepared cookie sheet. Using the back of a teaspoon or yeur thumb, make a rooeded indentation iv the tsp of each cookie. Bake cookies for 10 minutes; remove frum oven. It may be necessary Is press the indentation once agoin. Fill each cookie with a scant teaspoon of jam or preserves. Return ceokies to oven; bake another 5-7 minutes ur until lightly browned on the bottom. Remove trom oven; allow cookies to cool so baking sheet. 1/2 cap 1 cup g 1 stick

Raspberry Almond Shortbread Thumbprint (A Land O’Lakcs Kpcr Rcipc)

Cookies —/

Ctt.7 SZic7tir

cup

LA:VD 0 LAKES Rutttet

abtiond extrod 2 cqs a//--ose f/our 2 cttp raspt7crrtl jani /2 tsp.

sofrened

Glaze 1 cup poecderedseujar I 2 tsp. almond extract 2 to 3 Isp. seater

1 1 1 1 -‘—cri1 I in iarqe tinier Don’t COfliDU?C suqcis; L7tttter ore,, to 2c’C and almond extract. Beat cit inednini speed ttnti/ creanltf 2 to 3 ;nn,ettcs). Reduce speed to Ion’; add flour. Beat tint,] ire!! mixed (2 to 3 ,ni,iutes. Corer and chill dotnyh at least one hot,,: 3hape do117!1 unto 1-inc/i ba//s. I/ace 2 inches apart o,, cookie sheets. W’tl, thumb, make nnde7tcltion ni center ofeach cookie tedjes niati I tsp. iani. crack s/Ljlitht,,). Fill each i,ide,,tcitio,, ,th about Bake Jor 14 to 18 inmutes or tint,! edqes are lL7liti’tI browned. Let 5t0d 1 ,,znntte; reniove from cookie sheet. Coo! con ipletelti. \fea,itclniIe, in small how! nit/i trite whisk, stir toc7ether a!! qlaze inqredients t,ntilsn,ooth. Drizzle acer cookies. i\Icikes 3 dozen cookies. LT I ;eat

fiarge egg yolk 2¼ cups all-purpose flour 1 teaspoon vanilla 2 teaspoons grated lemon rind (‘3/4 cup apricot preserves Confectioners sugar Cieam butter with sugar, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour. Beat in vanifia and lemon rind. Divide dough in half. Wrap each half in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough. Preheat oven to 350°F. Roll out dough on lightly floured surface to ‘6-inch thickness. Cut out dough with round or’ scalloped 2inch cookie cutter. With small cookie cutter, cut out centers from half of the cookies. Place cookies 1 inch apart on parch ment paper-lined or ungreased cookie sheets. Bake until edges are lightly browned, 9 to 11 minutes. Let cool slightly on cookie sheets. Transfer to cooling rack. To assemble cookies, spread about 1 teaspoon jam on whole cookies. Sprinkle cutout cookies with confectioners sugar. Press gently into place over filled cook ies. Makes about 20 cookies.

Aunt Mae’s Thumbprint Cookies Cream together /2 cup butter and ¼ cup brown sugar. Add I egg yolk: mix well. Add cup flour. in small bowl beat I egg white until frothy. in second small bowl put about 1 cup chopped walnuts. Roll tablespoon-size pieces of dough in egg white. then nuts. Put on ungreased cookie sheets. Let the kids put their thumbs in the middle (even two year-olds love this!). Bake 5 minutes at 4000 F. Continue 15 minutes more at 300°. Put cherry (or other) jelly in depression when cool. To bake these cookies ahead, freeze without the jelly, then add when serving. Makes 2 do:en cookies (recipe may be doubled).

ULTI MATE SUGARCOOKI’S Cookies 3 cups all-purpose flour (pIus 4 cups sugar tablespoons divided) cup (1 stick) Butter Flavor Crisco Shortening 3/4 teaspoon baking powder eggs 1/2 teaspoon baking soda cup light corn syrup or regular pancake syrup 1/2 teaspoon salt tablespoon vanilla Decorations (your choice)—granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, coconut, decorating gel. 1. Heatoven to 375F. Placesheets of foil on countertop for cooling cookies. 2. Combinesugar and Butter Flavor Crisco in large bowl. Beatat medium speed of electric mixer until well blended. Addeggs, syrup, and vanilla. Beatuntil well blended and fluffy. 3. Combine3 cups flour, baking powder, baking soda, and salt. Addgradually to creamed mixture at low speed. Mixuntil well blended. Dividedough into 4 quarters. Tip—It dough is too sticky or too soft to roll: Wrapeach quarter of dough with plastic wrap. Reirigerateat least 1 hour. 4. Spreadi tablespoon of tiour on large sheet of waxed paper. Placeone-foarth of dough on floured paper. Flattenslightly with hindu. Tumdough over and coverwith another large sheet of waxed paper. Rolidough to 1/4-inch thickness. Cutout with floured cutter. Transferto ungreased baking sheet with large pancake turner. Ptace2 inches apart. Sprinklewith granulated sugar or colored sugar crystals, or leave plain to frost when cooled. 5. Bakeone buking sheet at a time at 375F for 5 tol minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer tol minutes). DO NOT OVERBAKE. CouI2 minutes on baking sheet. Remnvecookies to toil to cool completely, then Irostit desired. MAKES ABOUT 3—4 DOZEN COOKIES 1-1/4 1 2 1/4 I

—

How to substitute Crisco for butter or margarine in your favorite recipes... 1 cup Crisco + 6 teaspoons water = 1 cup butter or margarine

Grandmas Cookies Dear Pat, These are really great! BIG, OLD-FASHIONED SOF SUGAR COOKIES 2 cup butter or margarine 1’ cups sugar 2 eggs

1 teaspoon vanilla 3 cups sifted flour

1 teaspoon salt ‘2 teaspoon baking powder ‘2 teaspoon baking soda 1 cup dairy sour cream cinnamon and sugar Cream butter, add sugar gradually; aid egg one at a time. Beat well. Add vanilla. Mix till fluffy, add sifted ingredients alternately with sour cream. For 3 inch cookies, drop by heaping teaspoons on well greased cookie sheets well apart. Flatten with a spatula into circles about 2 inches in diameter. Sprinkle with P cinnamon and sugar mixture. For big, plump cookies, use ‘4 cup measurof batter. Bake in 400 degrees oven for 10 to 12 minutes. Makes about 30-3 inch cookies or 18-5 inch cookies. They should be golden color with slightly browned edges when ready to remove from oven. .

_,,

CRINKLED FUDGE TRUFFLE COOKIES

Gloria Bradfietd calls this the undisputed “queen of cookies” tecause it is her most requested recipe. 3 4-oz. bars Genuan sweet chocolate, chopped 2 Tbsp. butter-flavored shortening 1 tsp, instant coffee granules 3 eggs 1 ¼ cups granulated sugar 1 tsp.vanilla 1 cup chopped pecans 6 Tbsp. all-purpose flour 1 tsl). ground cinnamon ½ tsp. baking powder ¼ tsp. salt Nonstick spray coating Pecan halves (optional) Powdered sugar (optional) In a small saucepan heat and stir chocolate and shortening over very low heat till chocolate begins to melt. Remove from heat. Add cof fee. Stir till smooth. Cool. Beat eggs and sugar with an elec tric mixer on medium to high speed till light and lemon colored (3 to 4 minutes). Beat in chocolate mixture and vanilla. On low speed beat in pecans, flour, cinnamon, baking powder, and salt till combined. Spray cookie sheets with nonstick coating. Drop teaspoons of dough 2 inches apart on cookie sheets. Place a pecan half atop each cookie, if desired. Bake in a 3500 oven for to 10 minutes or till just set on sur face (do not overbake). Cool for 1 to 2 minutes; transfer to racks. Cool completely. If desired, sprinkle with powdered sugar. Makes 54 to 60. Nutrition facts per cookie: 75 cal., 4 g total fat (2 g sat. fat), 12 mg chol., 17 ing sodium, 9 g carho., 1 g fihen 1 g pro. l)aily Value: 0% vit. A, 0 / vat. C, 0 A calcium, 2 A iron.

‘

UFFLE COOKIES es dot1l le-chocolate cookies have a soft trufflelike center, a crispy outside, and a de\\ct le i:offeeflavor— 2 tsp. vanilla cu r targarine oi butter 2 cups aft-purpose flour unsweetened cocoa powder ½ tsp. baking powder• ‘A tsp. salt semisweet chocolate pieces 1

emlsweet chocolate pieces I Tbcp. Instant coffee crystals sugar ¾ ¾ cup packed brown sugar 2 eggs Y2 ii’

cup

In a large saucepan melt margarine or butter and the ½ cup chocolate low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased cookie sheets. Bake in a 350° oven 10 minutes. Let cool 1 minute before removing from sheet, Makes 30 cookies. Nufriflon informaflon per cookie: 143 cal., 6 gfat, 14 mg chat, 2 g pro., 22 g carba, 0 g pieces

over

fiber, and 65 mg sodium.

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— —

—

I’1d-Fashioned i Peanut Butter Cookies 1 cup sugar cups unaifted flour I 2/,1 tsp 1 cup firmly packed baking powder

I I I I

---,

—-

i.,—-

:1;.

3/4 cup Butter i

1—1/4 cups firmly

ri sugar

brown sugar i top baking soda tsp salt 2 eggs i cup Mazola® margarine 1 tap vanilla 1 cup SKIPPY® Creamy or Super Chunk® Original or Roaoted Honey Nut’ Peanut Butter Stir first 4 inQred tents: set aside. In tare bowl with most at medium spend, beat mangann, and peaaut butter until smocth Beat in supam until blended, then ems and vanIlla. Add flour miatum beat until well blended It necessary chill dough. Shape into 1-inch balls. Place 2 inches apart an ungreased cookin thesIs, flatten slightly and decosate with candied cherries, or flatten with fork dipped in colored swans. Bake in 350’E ovun 12 minutes on until lightly browned. Remove from cookie sheets. Cool on sack Makes B dozen

-* -

forcri Remove 1

‘:-.‘“

-‘

rannie’s Peanut Butter Cookies

GREAT AMERICAN

---—-

-.—

Grandmas Cookies Card

Group

I.lJ Preparation time: 5 to 70 mm. Baking time: 15 to 18 mm.

“‘-‘

Oven temperature: 350°F

For 7 dozen cookies you will need:

1 cup butter or margarine 3/4 cup brown sugar 3/4 cup granulated sugar 1 tsp. vanilla 1 cup peanut butter, creamy or chunky 2 eggs, beaten 1 Y cups all-purpose flour 1 cup bran Y4 cup tolled oats 2 tsp. baking soda

-r’

Microwave cooking: see other side

Preparation:

II Melt butter. Beat together with

the sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, bran, oats and baking soda. J Stir mixture into butter mixture. I Drop by teaspoons onto un greased cookie sheet. U Bakeat35O°Fforl5tolB minutes. U Remove to a rack to cool.

* Tips:

give these Cremyhnd crispy at the same time. And rolled oats and bran boost. nal nutritio s a r cookie pe ut/Putt

Everyone has heard about the benefits of fiber. Oat and bran can significantly lower blood cholesterol in addition to adding fiber. Experi ment with your own recipes. ALL RiGhTS ALSERVED CMCMLXXXVHi GREAT AMERICAN RECLPEL-

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RECIPE #2: The REESE’S Chewy Chocolate Cookie

RECIPE #1: The REESE’S, Cookie I c. shortening,g/.s C. butter or margarine. softened I c. sugar /2 c. packed light brown sugar I tsp. vanilla 2 eggs

2 c. unsifted all-purpose flour I tsp. baking soda I c. REESE’S Peanut Butter Chips I c. HERSHEY’S Semi-Sweet or Milk Chocolate Chips

Cream shortening butter or margarine, sugars and vanilla. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10-12 mm. or until lightly browned. Cool slightly; remove from cookie sheet. About 5 doz. © 1986 Hershey Foods Corporation

11/4 c. buCter,g margarine, softened 2 c. sugar 2 eggs 2 tsp. vanilla 2 c. unsifted all-purpose flour

Cream butter.g margarine and sugar. Add eggs and vanilla; beat well. Combine flout, cocoa, baking soda and salt; gradually v blend into creamed mixture. Stit in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 3500 for 8-9 mm, (Do not overbake. Cookies will be soft; they will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet. About4V2doz. V

‘

JUMBO OAT COOKIES 3/4 cup sugar 2-1/4 cups Quaker Oats (Quick or 1/3 cup (5-1/3 tablespoons) margarine, Old Fashioned, uncooked)’ softened 1 cup all’purpose flour 1/3 cup light corn syrup 1/2 teaspoon baking soda 2 egg whites, slightly beaten 1/2 teaspoon salt (optional) lteaspoon almond extract 3 tablespoons sliced almonds Heat oven to 350°F Beat sugar, margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop byl/4 cup measure about 2-inches apart onto ungreased cookie sheet. Press into 3-inch circles. Bake l4to 16 minutes or until light golden brown. Coot 1 minute; remove to aluminum foil. Store tightly covered. 1 DOZEN.’Or, substitute 1-1/4 cups Quaker Oat Bran hot cereal, uncooked, for 1-1/4 cups oats. Nutrition tnformation: Each serving (1 Cookie) Calories 230, Protein 4g,Carbohydrate 38g, fat7g, 27% fat,Cholesterol 0mg, Sodium 110mg, Dietary Fiber 2g.

ONE SOWC

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8K’3°O SO1i. WOCOL4 8O.I1’TI OOi 6 squares BAKER’S Semi..5 Baking Chocolate or 6 squares BAKER’S Bitte,ywee

6 Thsp. butter or margarine 2 cups toasted chopped walnuts (optional)

1 l14 cups sugar

Baking C’iocolate 4 squares BAKER’S Unsweetened Baking Chocolate I tsp. CALUMET Baking Powder

3 eggs 2 tsp. vanilla 1 cup flour 114 tsp. salt

Heat oven to 325°F. 1. Microwave: chocolates and butter in a large microwavable bowl on HIGH 1 112 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. 2. Stir: sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt St/r in nub. Drop by rounded tablespoonfuls, 1 112 inches apart, onto ungreased cookie sheet 3. Bake: 12 minutes or until set DO NOT OVERBAKE. Cool 5 minutes; remove from cookie sheet Cool completely on wire racks. Store in airtight container. (Makes about 3 dozen.)

c. HERSHEY’S Cocoa I tsp, baking soda ‘/z tsp, salt 2 c.,(12-oz. pkg.) REESE’S Peanut Butter Chips

-———--

3/4

/1’

PECAN CHOCOLATE COK 2¾ cups all-purpose flour 1’/ tsp, baking soda 1

tsp, salt

1½ cups butter, softened 1½ cups firmly packed

brown sugar

2 eggs 1 tsp, vanilla e act

One 24-oz. pkg f.,... vestlë Toll House Semi-Sweet Chocolate Morsels 1 cup chopped pecans

Preheat oven to 375 K In bowl, combine flour, baking soda and salt: setaside. In bowl, combine butterand brown sugar; beatuntil creamy. Add eggs and vanilla extract; beat until light and flutfy. Gradually blend in flour mixture. Stir in morsels and pecans. Drop by well rounded tbsp. onto ungreased cookie sheets. TIME: 10.12 MIN5. bAKE AT: 375 K Allow to stand 2-3 minI, before removing from cookie sheets: cool. MAKES: about 3 dz. 2V’ cookies. — — — — — — — — — — — —

CRANBERRY MACAROONS 4 egg whites ¼ cup sugar 2 cups coconut 7 cup sweetened dried cranberries Preheat oven to 325 degrees. Beat egg whites until they stand in stiff peaks, then gradually beat in sugar. Add coconut and cranberries, mix ing until thoroughly combined. Shape into 1 ‘/2-inch balls. Place on ungreased cookie sheets. Bake for 15 minutes or until golden brown. Cool about 15 minutes before re moving from cookie sheets. Makes about 12. OATMEAL CARROT COOKIES Vegetable oil spray ½ cup raisins Boiling water 1/3 cup margarine ½ cup firmly packed brown sugar .1 egg 1 ¼ cups grated carrots ½ teaspoon cinnamon ¼ teaspoon nutmeg ½ teaspoon freshly grated lemon rind 1 cup whole wheat flour 1/2 cup quick-cooking oatmeal 1 teaspoon baking powder ½ teaspoon vanilla 1 tablespoon confectioners’ sugar Preheat oven to 350 degrees. Lightly spray 7’/2-by-1 1-by-%inch baking pan with vegetable oil. Cover raisins in a small bowl with boiling water. Soak 15 minutes. Drain and set aside. In a large mixing bowl, cream to gether margarine and brown sugar until fluffy. Add egg. Beat well. Add carrots, cinnamon, nutmeg and lem on rind. Mix well. In another bowl, stir together flour, oatmeal and bak ing powder and add to carrot mix ture. Add vanilla, mix well and fold in drained raisins. Pour into pre pared pan. Bake 20 to 25 minutes. Let cool. Sprinkle lightly with con fectioners’ sugar. Cut into 24 bars. Makes 24 servings.

CARROT-HONEY COOKIES 2 cups enriched flour 2 teaspoons low-sodium baking powder “8 teaspoon baking soda ½ teaspoon cinnamon 1/2 teaspoon nutmeg 2 cups rolled oats 1 cup chopped raisins 1 cup chopped walnuts 2 cup low-sodium margarine 1 cup honey 2 eggs, well beaten 1 cup grated raw carrots Makes about 5 dozen cookies. Each cookie has about 74 calories, 9 milligrams cholesterol and 20 milli grams sodium. Sift flour and measure. Add bak ing powder, soda, and spices. Mix well. Add oatmeal, raisins and nuts and mix. In separate bowl, cream margar ine and add honey, mixing thor ougffly. Add eggs and carrots and mix. Add dry ingredients a little at a time and mix well. Drop by spoonfuls on a baking sheet that has been sprayed with non-stick coating or lined with a non-stick coated baking sheet. Flat ten each cookie with a floured fork. Bake at 375° for 12 minutes a(ll delicately brown. Cool on a\ ra and don’t stack or store until cld.

CHOCO PEANUT BUTTER COOKIES 1-1/2 cups firmly packed C&H Golden Brown Sugar 1 cup creamy or chunk-style peanut hotter 3/4 cop (1-1/2 sticks) margarine 1/3 cup waler 1/4 cup Bettere Eggs’° Egg Substitute or 1 egg 1 teaspoon vanilla

3 cups Ouaker°Dats (quick or old tashiuned, uncouked) 1-1/2 cups all-purpose hour teaspuon 1/2 Arm & Hammer® Baking Soda 1-1/2 cups semi-sweet chocolate pieces 4 teaspoons vegetable shortening 1/3 cup chapped peanuts (uptional) Hoot oven to 350’E. Beat brown sugar, peanut butter and margarine until tlutty. Bienu fl water, egg substitute and vanilla. Add combined onto. tlour and baking soda; mix welt. Onver; chill 1 hoot. Shape into 1-inch balls. Place on ungreased cookie shoot. Using bottnn of glass dipped in sugar, press into 1/4-inch thick circles. Bake 810 10 minutes or until edges are golden brown. Remove to wire rack; cool completely. Melt chocolate pieces as package directs; stir in vegetable shortening. mioing unti smooth. lop each cookie with t/2 teaspoon melted chocolate; sprirkle with chopped peanuts. Chilt until aet. Store tiirttq ncvorvd. MAKES ABOUT 6 DOZEN

(A Land ()Lakes Keeper Recipe) Qooleies

RICOTTA EGG BISCUITS ANISE AND /OR LEMON 1/2 pound buffer 2 cups sugar 2 eggs 1 pound ricottacheese (full cream) 2 teaspoons vanilla, anise or lemon extract (vary by batch) 4 cups flour 1 teaspoon baking powder 1 teaspoon baking soda Yields 5 to 6 dozen. Heat oven to 3 50°F. Cream butter and sugar at slow speed; blend in eggs. Add ricotta cheese and extract selected for this batch. Beat for one minute. Add flour, baking powder and baking soda gradually. Drop by rounded teaspoon onto an ungreased cookie sheet. Bake at 350°F for 10 to 12 minutes. Cool on wire rack. Icing: Beat 11/2 cups confectioners sugar into 3 or 4 tablespoons of whole milk until smooth. Ice cookies while still warm. NOTE: Colored sugars and other decora tions may be added to make these cookies reflect any season or celebratory color. Add decorations while icing is still warm. rflre° I1NJON

1 1/4 cups all—purpose flouur 1/2 cup cornstarch 1/3 cup powdered sugar

3/4 cup LAND 0 LAKES Butter, softened

1 teaspoon grated lemon peel 1 tatelespoon lemon juice

l’rosting 3/4

cup

sugar

1/4 cup LAND 0 LAKES 1 teaspoon grated lemon peel 1

Butter, softened

teaspoon lemon juice

• In large mixer b0l cominne all cookie ingredients. Beat at tow speed, scraping h0l well mixed often, (2 to 3 minutes). C

half into • Divide dough in sHe food wrap. x1—inch roll. Wrap Refrigerate unl firm 1 to 2 hours). • Heat oven to 350°F. with sharp l.rnife, cut each half into 1 /4—inch slices. Place 2 inches apart oil cookie sheete. Bake for S to 12 minutes or until set. (Cookies will not brown.) t.ool completely. • In smell mixer h0l comnbiuue all frosting ingredients. Beat at unedimn speed, scrapia h0l often, tmtil fluffy (1 to 2 mimmrmtes. Frost cooled cookies. Makes 4 Jozeun cookies -

ers sugar in a bowl. Roll balls in sugar and place in a tightly covered container. Store in refrigerator for 2 days before serving. Then cookies will last indefinite(

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CHEWY OATMEAL COOKIES -4

3/4 cup (3/4 stick) Butter Flavor Criscs Shortening 1—1/4 cups firmly packed light brown sonar I egg 1/3 cup milk 1—1/2 teuspoons vanilla 3 cups quick outs, uncooked 1 cup all-purpose flour 1/2 teuspoon baking soda 1/2 teaspoon salt 14 teaspoon cinnamon 1 cap raisins 1 cup coarsely chopped walnuts

1. Heat oven to 375F. Grease baking sheets with Butter Flavor Crisco. Place sheets of toil on countertop for coofing cookies. 2. Combine Butter Flavor Crisco. brown sugar. egg, milk, and vanilla in large bowl. Beat at medium speed of electric miner until well blended 3. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. 4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 5. Bake one baking sheet at a time at 375°F for 10 to 12 minutes. or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

MAKES ABOUT 2—1/2 DOZEN COOKIES

UlTIMATE SUGAR COOKIES’

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McCormick’s Best Chocolate Chip Cookies Ingreduents: 3 cups flour 1 tsp. baking soda 3/4 tsp, salt 1 1/3 cups butter, softened 1 1/4 cups sugar 1 cup light brown sugar, packed 2 eggs 4 tsp. McCormick° Pure Vanilla Extract 1 pkg. (12 oz.) semi-sweet chocolate morsels Directions: 1. Heat oven to 375°F. Mix flom baking soda, and salt; set aside. 2. Beat butter, sugars, eggs and Vanilla until creamy. Gradually mix in flour mixture. Stir in chocolate chips. 3. Drop dough by rounded tbsp. about 2-in, apart on ungreased cookie sheets. Bake 8-10 mm. or until bottoms are browned. Makes 5 dozen.

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9 Cookies & Candies

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Best-Ever Chocolate Chip CookiesL These are about as good as cookies get, so make several batches and watch them disappearfast. 15 minutes preparation plus

ll chilling, 10-12 minutes baking per batch

Makes 4 dozen cookies 1 1 1 1

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cups sifted all-purpose flour teaspoon baking soda teaspoon ground cinnamon cup (2 sticks) butter, softened cup firmly packed light brown sugar cup granulated sugar large egg teaspoon vanilla extract cups old-fashioned rolled oats cup semisweet chocolate chips

Mix together flour, baking soda, and cinnamon.

on prepared baking sheets. Flatten each cookie slightly.

6 Bake cookies until lightly

Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.

At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap; chill for 1 hour.

4 Preheat oven to 350Â° F. Grease 2 baking sheets.

Shape dough into 1-inch balls. Place cookies, 2 inches apart,

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browned around edges, 10 to 12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.

Baking Tips Make dough ahead of time and freeze it. Later, use defrosted dough to make homemade cookies in minutes.

9 Cookies & Candies

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cups quick-cooking rolled oats cup all-purpose flour cup whole-wheat flour cup brown sugar, firmly packed teaspoon baking powder teaspoon baking soda teaspoon salt teaspoons cinnamon cup raisins cup finely chopped, peeled apple (such as Granny Smith) egg, slightly beaten cup honey cup oil cup milk

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Preheat oven to 37 5°F.

Bake for 10 to 12 minutes, or until lightly golden.

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Baking Tips

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Chocolate sparkle cookies ½ pound semisweet chocolate 3 tablespoons butter, room temperature 2 eggs

½ cup sugar, plus more for rolling 3/4 cup round almonds Powdered sugar, for garnish

Melt the chocolate in the top of a double boiler set over but not touching simmering water. Remove from the heat Cut the butter into a few pieces and mix into the chocolate until melted. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mix ture. Gently add the ground almonds. Cover and refrigerate overnight. Heat the oven to 325°. Line a baking sheet with parch ment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar. Makes about 36 cookies. Per cookie: 64 caloies; 15mg. sodium; 14 mg cholesterol; 4 grams fat, 6g. carbohydrates, 1 gram protein.

chocolate butter COO1( ?oo ofme/, chocotate-y, eanut butter-y goodness in a delicious chocolate cookie. 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour ( p. 29) 1/2 cup (1 1/2 ounces) cocoa powder. natural or Dutch process 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (3 if2ounces) granuIatpdsugar 1/2 cup (3 3/4 ounces) brown,ar 1/2 cup (8 tablespoons, 4 t]ces) unsalted butter, softened 1/4 cup (23/8 ounces) smooth peanut butter 1 teaspoon vanilla extract (p 22J I large egg 2 tablespoons (1 ounce) water 1 1/2 cups (9 ounces) mini peanut buffer cups

Preheat the oven to 375°F. Lightly grease (or ne with parchment) Iwo baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well. Stir in the peanut butter cups. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie to about 1/7’ thick. Bake The cookies for 7 to 9 minutes, or until they’re set and you can smell choc olate. Remove them from the oven, and cool on a rack. Yield: about 30 cookies. 800.827.6836

7/, CRUNCHY CHOCOLATE CHIP COOKIES a Sift together flour, baking soda and salt onto 3112 cups aNputPO5e flour sheet of wax paper. Set aside. 3 teaspOOfls baking soda In a large bowl, beat butter, margarine, sugars, i teaspoon salt milk and vanilla until blended. egg, 1 stIck butter in the flour mixture alternating with oil Stir 1 stick margarine thorou ghly mixed. until 1 cup firmly packed light brown sugar oats and chocolate chips. cereal, in Stir 1 cup granulated sugar Roil dough by teaspoonfUls into balls and place 1 egg on an ungreased cookie sheet 2-inches apart. 1 tablespoon milk Bake at 350 degrees for 12 minutes or until 2 teaspoons vanilla dozen. golden brown. Cool on wire racks. Yields 5 1/21 cup vegetable oil Oats 1 cup rice crispies This recipe was the first one on the Qcwket cartoflin 1938. chips 1 (12OunCe) package semisweet chocolate °r ‘

Maple Cranberry Oatmeal Cookies

CHOCOLATE CHUBBIES

‘h cup granulated sugar 1 ‘14 CUpS all-purpose flour 2 large eggs ‘I, teaspoon baking soda V cup maple syrup ‘I4 teaspoon salt 2 teaspoonS vanilla 2 teaspoons ground 1’14 CUpS oatmeal, not cinnamon quick-cooking type 1/2 cup unsalted butter 1 ‘h cups dried cranberries 1 cup packed brown sugar 3i7z) Preheat oven to 350 degreeS and line cookie sheets with parchment paper. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. In a mixer on medium speed, beat the butter and sugars until smoothly blended, about 1 minute. On low speed, add the eggs, maple syrup and vanilla and mix until blended. Blend in the flour mixture, just until incorporated. Mix in the oatmeal and then the cranberries. Using an ice cream scoop or Yd-cup measure, scoop mounds of dough onto baking sheets, spacing them at least 2½-inches apart. Bake 15-18 minutes, or until lightly browned. Makes 20 giant cookies.

Makes 3 dozen large cookies 6 ounces semisweet chocolate 2 ounces unsweetened chocolate

5 tablespoons unsalted butter ¼ cup all-purpose flour Scant ½ teaspoon baking powder Pinch of salt 8 ounces or more) semisweet chocolate chips 8 ounces or more) broken pecans 5 otmces or more) broken walnuts 3 eggs Scant cup sugar Break up the semisweet and unsweetened choc olate snot the chips) and cut the butter into small pieCes. Melt them together over hot water. Mix and be careful not to burn the chocolate. Remove from the heat and cool the mixture to “baby bot tle” temperature. Meanwhile, sift together the flour, baking powder, and salt. Set aside. In a sep arate bowl, combine the chocolate chips and nuts and set them aside. When the chocolate has cooled, combine the eggs and sugar in a mixing bowl and beat until thick. Slowly add the chocolate-butter mixture, beating constantly. (if the mixture is too hot, the eggs will cook.) Add the flour mixture. Stir only until combined. Add the chocolate chips and nuts. Grease two baking sheets well, and, using a tablespoon, drop the batter onto the sheets, leav ing plenty of room between cookies. Bake in a 325 oven for 15 to 20 minutes.

vanilla shortbread Our tic/n-gold, crisp, flaky shortbread is butteiy and mildly sweet with a wonde?fid vanilla flavoi: 1 cup (8 ounces) salted butter, at cool room temperature 1 cup (4 ounces) confectioners’ sugar 2 teaspoons vanilla extract 2 cups (8 1/2 ounces) King Arthur UnbleaChed All-Purpose Flour (p. 30) Preheat the oven to 300°F. Lightly grease a shortbread mold.

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Beat together the butter, sugar vanilla, and almond extract, then beat in the flour.

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Bake the shortbread unti it’s a Ughi golden brown across the top surfa and a deeper golden brown arout edges. about 35 minutes. Remove the oven, and immediately turn it the pan. Cut while warm. Coat th then repeat with second half of sh bread dough. Yield: 18 shortbread squares. (2 pa

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Divide the dough in half, and press into your mold. Use a fork to prick dough all over.

RAINY-DAY RICE PUDDING 3 cups water, divided ½ cup uncooked long grain rice 1/4 teaspoon salt 1 tablespoon butter to ½ cup nonfat dry milk ½ cup raisins ½ cup sugar 1 teaspoon vanilla extract

Baked Apples with Nuts and Marmalade (Mele al Forno con Le Nod e Marmellata) 4laaeCortIandappIes,cored /4cup coarsely chopped walnuts 3 teaspoons orange mannalade 1 tablespoon unsalted butter, cut Into 4 pIeces Vzcup orange juIce ‘

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Place the appies in each of 4 individual microwave-proof bowls. In a small bowl, mix together the walnuts and orange marmalade. Using a small spoop3 fll the cavity of each apple with some of the mixf4/e. Place a piece of butter on top of each apple. Carefully pOUT 2 tablespoons of the orange juice in the base of each bowl. Bake the apples in a microwave on high power for 5 to 8 minutes. The apples should hold their shape but be soft. Allow the apples to cool for 5 minutes before f serving. Serves four.”.

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ONE BOWL PEACH & BLUEBERRy COBBLER cup buttermilk pancake mix 4 cup butter, melted 2 cup sugar 2 cup milk cups sliced peaches, fresh,

Combine 2 cups water, rice, salt: and butter in a saucepan and heat to boiling, stirring frequently. Remove from heat before rice is cooked. Mix milk powder with remaining 1 cup water; stir into rice. Turn into the baking dish (rinse first with hot tap water if you’ve taken it from a cold cupboard) and place in a 300-degree oven. Bake, uncovered, for about 50 minutes, stirring three times. Stir in raisins and sugar; bake 15 minutes more. Remove from oven and stir in vanilla the pudding will still be runny. Cool slightly and then refrigerate, covered, until thor oughly chilled. All liquid will be ab sorbed. Stir once or twice while the pud ding chills. Makes 6 servings, each 158 calo ries, 3 grams fat, 235 milligrams so dium, 7 milligrams cholesterol.

frozen or canned CLASSIC BAKED RICE cup blueberries, fresh or PUDDING frozen 14 teaspoon ground cinnamon 2 cups milk or water ½ cup long-grain rice (optional) ½ cup raisins Preheat oven to 375 degrees. 2 tablespoons butter or Select an 8- x 8-inch square ovenproof dish or margarine glass 9-inch pie ate for the cobbler. (Double the recipe and use a 9 x 13-inch 3 beaten eggs king dish.) Melt butter right in the baking dish and use it as a 2 cups milk bung bowl. 1/2 cup sugar Add pancake mix, sugar and milk to melted butter. Stir with a 1 teaspoon vanilla rk until just combined. Batter will be lumpy, do not overmix. ½ teaspoon salt Scatter peaches and blueberries evenly over batter. Lightly Ground nutmeg or cinnamon rinide cinnamon evenly on top. In a heavy saucepan, bring 2 cups Bake for 30 minutes or until light golden brown. milk, uncooked rice and raisins to Serves 4. boil; reduce heat. Cover and cook over very low heat about 15 min utes or until rice is tender. Remove from heat; stir ih butter. Stir together eggs, the 2 cups milk, sugar, vanilla and salt. Gradu ally stir rice mixture into egg mix ture. Pour into a 10-hy-6-by-2-inch casserole or a round casserole. Bake /2

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in a 325-degree oven for 30 minutes. Stir well; sprinkle with nutmeg or cinnamon. Bake 15 to 20 minutes more, or until a knife inserted near center comes out clean. Serve warm or cold. Makes 6 servings. GRAPENUT PUDDING 4 cups milk 1 cup Grape-Nuts cereal 3 eggs 7 tablespoons sugar 1 teaspoon vanilla Pinch of salt Heat milk with Grape-Nuts just to boiling point. Cool and add eggs whisked or beaten with sugar, va nilla and salt. Mix well. Turn into buttered baking dish. Bake for 45 minutes at 325 degrees or until set. Serve hot or cold. Makes 6 servings. SIMPLE BREAD PUDDING 4 eggs 2 cups milk 1/3 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla ¾ teaspoon salt 2½ cups dry bread cubes (from 3 ½ slices stale bread) 1/3 cup raisins or cut-up dried apricots Beat together eggs, milk, sugar, cinnamon, vanilla and salt. Place bread, cubes or coarsely crumbled, into an 8-inch round greased baking dish. Sprinkle with raisins. Pour egg mixture over all. Sprinkle top with some nutmeg or cinnamon if de sired. Bake at 325 degrees for 40 to 45 minutes or until a knife inserted near center comes out clean. Serves 6.

BLUEBERRY PUDDING 2 cups fresh blueberries 3 large eggs P4 CURS milk 1 tablespoon butter 1¼ cups all-purpose flour cup granulated sugar 1 teaspoon baking powder Pinch of salt Extra blueberries and confectioners’ sugar, if desired Butter a round 9x112inch cake pan that has a removable bottom. Rinse the blueberries in cold water and pat dry on paper toweling. In a small bowl, beat the eggs until foamy. In a small saucepan, heat the milk and butter until the butter melts and the milk is warm. In a large bowl, stir together the flour, granulated sugar, baking powder and salt. Add the eggs and beat until blend ed. Add the milk mixture and beat until smooth — batter will be thin. Pour cup of the batter into the prepared pan. Bake in a preheated 375° oven until set 7 to 8 minutes. Spread the 2 cups blueberries over the set batter. Pour the remaining batter over the berries. Continue baking in the 375° oven until the top is puffed and set looking — 30 to 40 minutes longer. Cool on a wire rack until pudding comes away from the sides of the pan about is minutes. Remove the pan’s side band. If used, garnish with extra blueberries and sprinkle with confectioners’ sugar Serve at once. Makes $ servings. —

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LIGHT RICE PUDDING cups water ‘/2 cup Italian Arborlo or short-grain rice Pinch salt (optional) 1 cup skim milk tablespoons sugar 2 teaspoons cornstarch 1 teaspoon vanilla Ground nutmeg or cinnamon Yields 4 servings. Each serving has about 116 calories, trace of fat, 1 milligram cholesterol and 96 milligrams sodium. Combine water, rice and salt in medium saucepan. Bring to boil. Reduce to a simmer. Cover and cook until rice is tender, about 25 minutes. Add milk. Combine sugar and cornstarch; slowly stir into rice mixture. Bring to boil. Boil gently until thickened, stirring constantly, about 2 minutes. Remove from heat, stir in vanilla and cool to room temperature, stirring occasionally as it cools. Sprinkle with nutmeg or cinnamon as desired. Serve at room temperature or chilled. 1’/2

QUICK RICE PUDDING Vegetable oil 2 cups skim milk, heated 2 cups cooked rice ¼ cup sugar 1’2 teaspoons vanilla ‘ teaspoon nutmeg teaspoon cinnamon 1 egg or egg substitute equivalent Yields 4 to 6 servings. Each serving has about 150 calo ries, no fat, 2 milligrams cholesterol and 60 milligrams sodium. Preheat oven to 350°F. Brush 1quart ovenproof casserole with veg etable oil. Place ingredients in bowl in order listed. Stir to mix well. Pour into casserole and cover. Set casserole in larger pan. Add hot water to pan to depth of 1 inch. Bake casserole 1 hour. Serve warm or cover and refrigerate to serve cold.

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RICE PUDDING 3 cups 2% low-fat milk 1 large stick cinnamon (or ¼ teaspoon cinnamon) 1 cup uncooked rice 2 cups water ½ teaspoon salt Peel of an orange or lemon 3/4 cup sugar ¼ cup raisins 2 tablespoons dark rum, or 1 teaspoon vanilla Heat milk and cinnamon in small saucepan over medium heat until milk is infused with flavor of cinna mon, about 15 minutes. (If using ground cinnamon, skip this step.) Combine rice, water and salt in 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Place orange or lemon peel on top of rice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove and discard orange peel. Strain milk if you heated it with cin namon. Add milk to cooked rice. Add sugar and simmer 20 minutes or until thickened, stirring often. Add raisins and rum; simmer 10 minutes. If using vanilla, add it now. Serve hot, sprinkled with cinnamon. To reheat, add a little milk to re store creamy texture. Makes 6 servings, each 269 calo ries, 2.4 grams fat. 9Pma orAi,i

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CRUNCHY APPLE COBBLER 6 cups apples, thinly sliced’ 12 cup rolled oats 12 cup frozen apple juice concentrate (thawed) 1 teaspoon cinnamon 1 teaspoon cloves 2 tablespoons raisins ‘2 cup crunchy cereal (such as Grape Nuts) Yields 6 servings, 172 calories each. Into 8-inch-square pan sprayed with non-stick cooking spray, layer oats. Add apple slices. Combine apple juice concentrate, cinnamon and cloves; pour over apples and oats. Sprinkle with raisins. Cover with foil and bake at 350° for 1 hour. Remove foil. Sprinkle crunchy cer eal over the top and bake another 10 minUtes.

Mr-Ln uumrLIMi APPLE BROWN BETTY Dione and John prefer to use Rome 4 large cooking apples ‘Beauty or McCoon apples for their 1 cup sugar dumplings— ¼ teaspoon ground cinnamon ¼ teaspoon cloves 7 recipe Pastry Dough Dash nutmeg (see recipe left) ¼ teaspoonsalt 4 small cooking apples 3 cups soft white or whole wheat (¾ to 7 1/4 pounds) bread crumbs . . . 4 tablespoons butter or 2 oons tablesp chopped dried margarine, melted apricots \ 2 tablespoons wheat germ 2 tablespoons chopped dried figs (optional) 2 tablespoons raisins Wash and pare apples and slice thin. 2 tablespoons chopped walnuts In small bowl, combine sugar, 1 tablespoon brown sugar cinnamon, cloves, nutmeg and salt;. 7 tablespoon butter or set aside. margarine, melted In 2-quart glass baking dish. . . . spread layer of bread crumbs, then ¼ cup maple syrup layer of apple slices, and sprinkling of sugar. Repeat until all ingredi Light cream (optional) Divide the Pastry Dough into 4 parts. ents are used. Drizzle melted butter over top and On a floured surface roll each portion sprinkle with wheat germ, if dei of dough to ‘/8-inch thickness; trim to sired. Microwave, covered, 8 to 10 an S-inch circle. Core apples but do not minutes. Let stand 5 to 10 minutes peel. before serving. Serve with hard Place an apple in the center of each sauce, cream or ice cream, if de circle. In a small mixing bowl combine sired. ‘‘

INDIAN PUDDING 4 cups milk ½ cup sugar 3 eggs, slightly beaten 1 teaspoon grated orange peel ,i cup stone-ground white oom meal ½ teaspoon cinnamon 1 teaspoon ginger 1 teaspoon salt 1 cup molasses 2 tablespoons butter Scald milk with half the sugar. Add corn meal and butter and stir until smooth and slightly thickened. Remove from heat and add eggs, orange peel, remaining sugar, spices and molasses. Mix well and pour into baking dish about two inches deep. Bake one hour at 375°F. Serve hot with vanilla ice cream a taste treat the Indians unfortunately had to live without. Serves four. -.16 —

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Blueberry buckle with walnuts and ginger In a buckle, fruit is baked into a streuset-topped cake. The subtle bite offresh ginger gives the batter an exotic edge. For the crumbs: 2 tablespoons all-purpose flour 2 tablespoons brown sugar ½ teaspoon ground cinnamon 1 tablespoon butter 2 tablespoons chopped walnuts, toasted For the cake: 1¼ cups all-purpose flour 1¼ teaspoons baking powder ½ teaspoon salt

Preheat oven to

½ cup granulated sugar 2h cup packed brown sugar 3½ tablespoons butter, softened 1½ teaspoons grated peeled fresh ginger 1 teaspoon vanilla extract 1 large egg ½ cup 1 percent low-fat milk Cooking spray 2 cups frozen blueberries 1½ teaspoons powdered sugar

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To prepare crumbs, combine first 3 ingredients in a small bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in walnuts. To prepare cake, lightly spoon 1¼ cups flour into dry mea

suring cups; level with a knife. Combine 1¼ cups flour, bak ing powder, and salt in a bowl, stirring with a whisk. Com bine granulated sugar and next 5 ingredie’nts (granulated sugar through egg) in a large bowl; beat with a mixer at me dium speed until well blended. Add flour mixture and milk al ternately to butter mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cook ing spray. Sprinkle with blueberries and crumbs. Bake at

for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; re move from pan. Sift powdered sugar over cake. Serve cake warm or at room temperature. Makes 12 servings. 3500

dried fruits, nuts, sugar, and butter or margarine. Press one-fourth of the fruit mixture into the core of each apple. Bring dough up around apple to re semble a knapsack, pressing to seal. With a knife, cut leaves from pastry scraps. Moisten 1 side of pastry leaves with water and attach to the top of each wrapped apple. Place in a greased shallow baking pan. Bake in a 375° oven about 45 min utes or till pastry is golden. Brush with maple syrup during last 5 minutes. Re move from pan immediately. Serve warm with cream. Makes 4 servings. Per serving: 434 cal, 5 g pro., 63 g carbo., 20 g fat, 32 mg chol, 261 mg sodium. USRDA: 20% vit A, 17% thia

APPLE DUMPLINGS 1 package pie crust mix 4 baking apples Y2 cup brown sugar 1 teaspoon cinnamon ¼ cup chopped walnuts 1 tablespoon lime juice 1 tablespoon margarine

Prepare pie crust as directed on package; roll out in thin sheet on lightly floured board. Cut into four 6

or 7-inch squares. Peel and core ap ples; place each on a pastry square. Combine brown sugar, cinnamon and nuts; fill apple centers with the mixture. Sprinkle with lime juice; dot with margarine or butter. Bring opposite corners of pastry together on top of apple. Bake in cake pan at 375 degrees for 35 to 40 minutes or until apples are tender. -

APPLE BREAD PUDDING 4 medium red apples, peeled, cored and diced 2 tablespoons lemon juice 1 cup egg substitute or 4 eggs 2 cups skim milk ¼ cup light brown sugar, lightly packed 1 teaspoon ground cinnamon 1 teaspoon vanilla extract ¼ teaspoon ground nutmeg 6 slices whole wheat bread ¼ cup raisins Preheat oven to 350 degrees. Lightly grease or coat with cooking spray an 8-inch-square baking pan. Combine apples and lemon juice in a small bowl. Coat evenly to prevent apples from browning. Toast bread. Meanwhile, whisk together eggs, milk, brown sugar, cinnamon, vanil la and nutmeg in a medium bowl. Cut toasted bread into cubes and layer half in bottom of baking pan. Drain apples of any liquid and layer on top of bread. Sprinkle rai sins and rest of bread on top. Pour egg mixture over bread and apples. Bake for 35-40 minutes or until set. Serve warm. Makes 8 servings, each 190 calo ries, 4 grams fat. /

BLUEBERRYAPPLE CRISP blueberries, fresh or ¼ cup sugar ½ teaspoon grated lime or lemon rind 7 cup apples, peeled and diced (Optional) 7 cup brown sugar 2 teaspoons cinnamon 1 teaspoon nutmeg icup flour ½ cup pecan pieces 1 cup rolled oats (Uncooked oatmeal) 7 cup butter, soft blueberries, apples (if’ des ired), sugar and rind. Mix, then p’ace in S-inch-square pan. Combine brown sugar, spices flour, nuts and oats. Cut in butter or work it in with your fingers until :xtU1 iS crumbly. Spread over lueberries. Bake at 325 degrees un 1 op is golden and filling bubbles n center, about 45 minutes for fresh 65 minutes if using frozen

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FRENCH APPLE DESSERT Streuset (recipe follows) 6 cups thinly sliced, pared, tart apples 1¼ teaspoons ground cinnamon ¼ teaspoon ground nutmeg % cup milk 2 tablespoons margarine or butter, softened 2 eggs 1 cup sugar % cup baking mix Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Prepare Streusel; reserve. Spread apples in dish. Beat remaining ingredients except Streusel 15 seconds in blender on high or 1 minute with hand beater until smooth. Pour over apples. Sprinkle with Streusel. Bake about 55 minutes or until knife inserted in center comes out clean; cool. Makes 12 to 15 servings. STREUSEL Mix 1 cup baking mix with ½ cup chopped nuts, ½ cup packed brown sugar and 3 tablespoons tirm margarine or butter until crumbly.

BLUEBERRY COBBLER cup (iipound stick) plus 2 tablespoons butter 1 cup plus 2 tablespoons all-purpose flour 2 tablespoons (about) water 34 cup sugar i teaspoon ground cinnamon 4 cups fresh blueberries In a medium bowl, with a pastry blender, cut i cup of the butter into 1 cup flour until butter is the size of small peas. Sprinkle with 1 tablespoon of the water at a time, mixing with a fork, until mixture can be pressed into a ball. Cover and chill this pastry for at least 30 minutes. in a medium bowl, stir together sugar, 2 tablespoons flour and cinnamon; add blueberries and mix well. Turn into a 1i2quart (10x6x13/4-inch) baking dish. Dot with remaining 2 tablespoons butter. On a pastry cloth with a stockinet covered rolling pin, roll out chilled pastry to an 11x8-fnch rectangle. Place over blueberry mixture; press against inner sides of dish to seal; cut six 1-inch vents in center. Bake in a preheated 425° oven until golden brown about 30 minutes. Serve hot or warm. Good topped with vanilla ice cream. Makes 6 servings. Or if yu are fond of steamed pud dings made with fresh fruit, the chances are you’ll enjoy this one chock-full of fresh blueberries. But you don’t have to steam this pudding in a big saucepot on the top of the stove to achieve its special texture and flavor. Instead, you bake it in a layer-cake pan in the oven in a special way. If you try this recipe, we urge you to serve the pudding while it is still quite warm just as you would serve a steamed pudding made the conventional way.

MICROWAVE APPLE CRISP 4 cups sliced, peeled apples 2 tablespoons lemon juice ½ cup quick-cooking oats

¼ cup flour, preferably whole wheat ¼ cup brown sugar 3 tablespoons diet margarine 1/2 teaspoon cinnamon ¼ teaspoon nutmeg Place apples in microwave-safe 9-inch pie plate. Sprinkle with lem on juice. Cover and microwave on HIGH 2 minutes. Combine remain ing ingredients in a microwave-safe bowl. Microwave on HIGH 2 min utes, stirring after 1 minute. Sprin kle over apples. Microwave, uncov ered, on HIGH 8 minutes or until ap ples are tender. Leftovers are deli cious reheated. Makes 6 servings: 189 calories teach.

with a brown sugar-st reusel topping is de licious warm or cold.

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BLUEBERRY BUCKLE cup sugar ¼ cup butter or margarine 2 eggs 1 teaspoon vanilla 2 cups flour 2 teaspoons baking powder ½ teaspoon salt ½ cup buttermilk (see note) 2 1/2 cups fresh or frozen blueberries Streusel topping (recipe follows) Beat sugar with butter; beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to batter. Note: If you don’t have butter milk, mix 1 tablespoon vinegar or lemon juice with ½ cup milk. Stir in berries. Spread batter in lightly greased 9-inch square baking pan. Sprinkle with streusel. Bake at 375 degrees 25 to 30 minutes or un til toothpick inserted near center comes out clean. Makes 9 servings. STREUSEI TOPPING: Blend ‘/, cup each of sugar, packed brown sugar, flour and butter or margarine and ‘/2 teaspoon cinnamon until 3/4

crumbly. Makes 9 servings, each 358 calo ries, 12 grams fat.

Apple Cobbler Serves 6 to 8. 12 lbs. (1½ sticks)LCan’Ifleieve ll’Niii$jiiiofl®, divided 4 cups peeled and sliced tart apples, such as Granny Smith 1 cup sugar, divided 2 tsp. cinnamon 1 cup low-fat milk 1 egg 1½ cups flour 2 tsp. baking powder 1½ tsp. salt

1. In small saucepan melt 4 tablespoons (‘½ stick) I Can’t Believe It’s Not Butter! and pour into an 8-inch-square pan. 2. In medium bowl toss apples with ½ cup sugar and the cinnamon; spread evenly on bottom of prepared pan. 3. In small saucepan melt remaining I Can’t Believe It’s Not Butter! Add milk and egg; beat well. 4. Heat oven to 375° 5. In large bowl stir together remaining ingredients. Add milk and egg mixture; beat until smooth. spread batter evenly

over apples. 6. Bake 40 to 45 minutes or until nicely browned on top. 7. While still warm spoon onto plates, fruit side up and serve.

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BLAC’KBERRY COBBLER

from the Barrington Inn, Block Island, Rhode Island I

quart fresh or frozen blackberries

½ cup water 1½ to 2 cups sugar, divided 1 teaspoon lemon juice

¼ cup butter or margarine cup self-rising flour (substitution: 1 cup all-purpose flour plus 2 teaspoons baking powder and a dash of salt) I cup milk ½ teaspoon ground cinnamon I

Preheat oven to 350° F. In a large sauce pan combine berries, water, and ½ to 1 cup sugar, depending upon desired sweet ness. Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice. Melt butter in a 2-quart baking pan. Combine 1 cup sugar and the flour in a medium mixing bowl. Stir in the milk. Add cinnamon. Pour batter over melted butter in the pan, do not stir. Spoon berries over the batter, but do not stir; batter will rise to the top to form a crust. Bake for 40 to 45 minutes. Serve with whipped cream. Serves 6 to 8.

PEACHES AND DUMPLINGS 1 cup all-purpose white flour 1 cup plus 1½ teaspoons sugar (divided use) 1% teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1,4 cup plus 2 tablespoons buttermilk 1 large egg, separated 1 tablespoon butter, melted 2% cups water Pinch of cinnamon 4 large peaches, peeled, pitted and sliced (about 4 cups) 1 cup blackberries OR blueberries Yields 6 servings. In bowl, whisk flour, 1½ tea spoons sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, gg yolk and butter. Make well in center of dry ingredients and pour in buttermilk mixture, stir gently to combine. In clean mixing bowl, beat egg white until soft peaks form. Fold into batter. Set aside. In deep skillet or Dutch oven that is at least 10 inches wide, stir together water, remaining 1 cup sugar and cinnamon. Add peaches and berries. Bring to boil over medium heat, reduce heat to low and simmer for 1 or 2 minutes, or until just tender. Do no overcook. Drop dumpling batter by spoonfuls over simmering fruit, placing 5 spoonfuls around out side edge and 1 at center. Cover and cook for 8 to 10 minutes or until dumplings are firm to touch. Serve warm.

SCALLOPED APPLES 6 large apples ¼ teaspoon cinnamon ¼ teaspoon salt 1 tablespoon lemon juice ¼ cupofwater Crumb Topping Put peeled, cored and sliced ap ples in a shallow, slightly greased,

baking dish. Combine the cinnamon, salt, juice and water and pour over the apples. Sprinkle crumb topping over the top and bake at 400 degrees for 30 minutes or until apples are tender. Serves six. CRUMB TOPPING: Mix % CUp sugar, 1/4 cup flour and l/3 cup but ter until crumbly. dd some cinna mon if desired.

Apple Walnut Cobbler 5 cups thirily sliced, peeled tart apples (such as Cortland, Granny Smith, Jonathan, or Rome Beauty) cup chopped walnuts ¼ cupsugar ½ tsp. ground cinnamon 1 cup all-purpose flour ½ cup sugar 1 tsp. baking powder 1 beaten egg ½ cup evaporated milk ½ cup margarine or butter, melted Half-and-half or light cream (optional) Spread the apples in a lightly greased 2-quart square baking dish. Sprinide with ½ cup of the walnuts, the ‘¼ cup sugar, and the cinnamon. In a medium mixing bowl stir together flour, the /2 cup sugar, and baking powder. In a small bowl combine the egg, evaporated milk, and melted mar garine or butter. Stir the egg mixture into dry ingredients till smooth. Pour evenly over apples; spnnlde with remaining walnuts. Bake in a 325° oven for 50 to 55 minutes or till a toothpick inserted in center comes out clean. Serve cob bler warm, cut into squares. If desired, serve with half-and-half or light cream. Makes 9 servings.

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FRESH PEACH CRISP 2 cups sliced peeled fresh peaches 1 tablespoon lime juice 1 tablespoon brandy 1 teaspoon cinnamon Ia teaspoon nutmeg /2 cup rolled oats ¼ cup packed brown sugar 2 tablespoons melted margarine Preheat oven to 350 degrees. Combine peaches, lime juice, bran dy, cinnamon and nutmeg and mix well. Spoon into a baking dish sprayed with nonstick cooking spray. Combine oats, brown sugar and margarine in a bowl and mix well. Sprinkle over peaches. Bake for 35 minutes or until brown and bubbly. Cool slightly before serving. Makes 4 servings, each 172 calo ries, 7 grams fat, 0 cholesterol, 71 mg. sodium, 2 grams protein, 27 mil ligrams calcium.

PEACH-PECAN CRISP 3¼ pounds ripe, flavorful peaches, peeled, pitted and cut into ¼-inch-thick slices (about 8 cups) 1 cup plus 41/2 teaspoons allpurpose flour (divided use) 5 tablespoons granulated sugar (divided use) ¼ cup packed dark brown sugar 1/4 teaspoon salt ¼ teaspoon ground cinnamon 6 tablespoons unsalted butter, at room temperature, cut into ‘/2-inch slices ½ cup finely chopped pecans Vanilla ice cream OR heavy cream Yields 8 servings. Preheat oven to 375°F. In large mixing bowl, toss peaches with 4½ teaspoons allpurpose flour and 3 tablespoons of granulated sugar. Put them in 2-quart shallow baking dish and smooth top. In medium-size mixing bowl, thoroughly stir together remain ing all-purpose flour and granu lated sugar with brown sugar, salt and cinnamon. Add butter and cut it in until mixture begins to hold together and looks crumbly. Add pecans and stir just until mixture resem bles slightly moist-looking crumbs with no dry flour remaining. Sprinkle mixture evenly over peaches. Bake until topping is golden and filling is bubbling, about 45 minutes. If topping be gins to brown too quickly, lay piece of aluminum foil loosely over top. Serve warm, offering a scoop of ice cream or a drizzle of cream with each serving.

HARVEST APPLE CRANBERRY CRISP

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8 servings Prvpflme: 15 MinuteS Cook flmet 45 Minutes 4 medium GunnySmith o,ntlrer

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tart apples, peeled, cored and ) sliced (about 7 cups) 1(3 cup dried cranberrIes or raIsIns (optional) 1/4 cuP granulated sugar 1/2 tsp. ground cinnamon 3/4 cup all-purpose lou, 1(2 cuplinnlypockedb,oWuSutar I 1/2 copShedd’sspteadCOoflttY C,ock Spread 3/4 cup quIck cooking or old.fash’ loned oats 1/4 cup chopped walnuts 1. P,ehoat oxen to 350’. Grease 2quart casserole, set aside. 2. In large bowl, combine apples. cerber rles, granulated sugar and cinnamon. Turn into prepared russerole; set aside. 3.10 another large bowl, combine lou, and brown sugar. With pantry blender or Iwo kniuos. cut in Shedds Spread Counlry Crock Spmad until mixture is size of small peas. Stir in oats and walnuts. kuenly sprinkle 000r apple ,ztstu,e. 4. Bake 55 minuteS o, until apples ore B rende, and topping is golden. Seme warm a, at room temperature and, if desiren, with Breyers’ Ml Natural Vanilla Ice (roam or frozen yogurt.

Vermont maple crisp

Glt’cLD BLUEBERRY CRISP

FILLING

5 cups (750g) Wild Blueberries 1/4 cup (50g) sugar 1/2 teaspoon grated lemon rind 1 cup (2 medium) diced, peeled apples

CRISP

1/2 cup (Bog) light brown sugar C. 2 teaspoons cinnamon / 1 teaspoon nutmeg 1/2 cup (60g) white flour 1/2 cup (50g) chopped pecans (optional) 1/2 cup (40g) rolled oats 3 tablespoons (40g) butter or soft margarine (not diet) 1/8 teaspoon salt (optional) 9 Preheat oven to 325 degrees F. (165 degrees C.) gui ,

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FILLING: In a small bowl, combine the Wild Blueberries, sugar, lemon rind and apples. Mix well and place in a wellbuttered 8 x 8 x 2-inch (20 x 20 x 5cm) pan. r’ CRISP: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until the mixture resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown. Serves 6

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small cooking apples, peeled, cored and sliced into thin nngs 1 teaspoon ground cinnamon ½ cup unsweetened apple juice ½ cup real maple syrup or to taste ¾ cup Craisins ¼ cup boiling water 1 cup old-fashioned rolled oats 1 cup flour ½ teaspoon salt ½ cup oil or butter Place apples in lightly oiled 9x13-inch baking dish. Sprinkle with cinnamon. Add apple juice and maple syrup. In blender, puree Craisins and water and pour over apples. In medium bowl, combine oats, flour and salt. Add oil and mix into crumbly dough. Sprinkle over apples. Bake at 3000 for 45 minutes until lightly browned. Makes 8 to 10 servings.

This is a delicious side dish fo’. grilled entrees.

Pecan Apple Crisp Makes 12 servings

12 medium apples

4 tablespoons lemon juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup maple syrup 1/4 cup chopped pecans 1 cup all purpose flour 1/3 cup low-fat margarine Peel, core and slice apples. Spread evenly into a 9-inch pie dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Drizzle warmed maple syrup over all. Sprinkle with chopped pecans. Cut margarine into flour with a pastry blender until mixture resem bles small peas. Sprinkle over apples. Bake at 350 degrees for approximatel y 45 minutes. Calories per serving square: 188 Total fat per serving: 4.8 grams

BERRY-PEACH TRIFLE 4 cups (2 pints) mixed berries, such as raspberries or blueber ries 7 tablespoon sugar or more to taste 7 cup raspberry preserves 1 package (3 ounces) ladyfingers or sliced poundcake, see note 2 tablespoons brandy or more to taste 4 cups chilled custard, home made or from a custard mix, see note 4 ripe peaches, peeled, pitted, sliced, or 1 package (16 ounces) frozen, thawed, drained cups whipping cream, whipped, slightly sweetened Chocolate curls, optional Combine berries and sugar in me dium bowl; toss. Set aside at r-oom temperature. Spread / cup of the preserves on side edges of about V of the ladyfingers. Place on bottom and slightly up sides of 12-cup glass bowl. butting jam-spread edges together to seal. Spread /; cup preserves over ladyfingers. Sprinkle 1 tablespoon of the brandy over ladyfingers in bowl. Spoon benes over ladyfingers in bowl. Top with 2 cups of the custard. Repeat layers of ladyfingers, pre serves and brandy. Place peach slices over ladyfingers; top with re maining 2 cups custard. Cover; re friget-ate at least 2 hours or over niaht. Pine or soread whipped cream on top ot trifle; garnish with choco late, if desired. Note: One prepai-ed poundcake can be substituted for ladyfingers. Cut in ‘-inch slices. Cut each slice in half diagonally befot-e lining the bowl. Bird’s and Jell-C each make custard mixes. Prepare 2 packets fiom a 5.29-ounce box of Bird’s ac cording to package directions. Pre pat-e 2 boxes (2.9 ounces each) of Jell-C American Custard accordina

ENGLISH TRIFLE 2 packages ladyfingers, or sliced pound cake or sponge cake 1 1/2 cups raspberry or strawberry jam 4 to 6 tablespoons pineapple juice, sherry or Marsala wine ½ cup slivered or sliced almonds, optional Homemade soft custard (directions follow) or 2 packages (4-serving size) vanilla pudding mix 2 cups whipped cream Fresh berries (raspberries, blackberries and/or sliced strawberries) SOFT CUSTARD: Beat 4 eggs slightly. Add ‘/2 cup sugar and i/ teaspoon salt. Meanwhile, heat 4 milk in a saucepan. Stir the warm milk into the eggs. Place in double boiler or a pan set of simmering wa ter. Cook and stir without boiling the custard, until mixture is thick enough to coat a spoon. Do not over cook; it will thicken some it cools. Remove from heat. Add 1 teaspoon vanilla. Turn at once into a bowl and chill. If cooked too long, the custard may curdle. Should this happen, beat immediately until smooth. If preferred, make vanilla pud ding from mix. Line bottom and sides of a clear glass bowl or souffle dish with split ladyfingers or slices of cake. Spread with jam. Sprinkle with some pine apple juice or wine. Spread with a layer of custard. Top with any re maining ladyfingers, spread with remaining jam. Sprinkle with re maining juice or wine. Top with re maining custard. Cover and chill until serving time. Before serving, top with whipped cream and garnish with berries and, if desired, with almonds. One or two small trays of raspberries or a pint of strawberries is sufficient. cups

top

over

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To make your own whipped cream, beat 1 cup heavy cream until it forms soft peaks, then beat in 2 ta blespoons confectioners’ sugar and ‘/2 teaspoon vanilla. Makes l2to 14 servings. Adapted from recipes

AKWCER[AL CUSTARD 14

What To Cook Company by Lenore Sullivan (Iowa State College Press) for

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cup P051’ GRAPE-NUTS’ Brand Cereal cup butter or margarine, melted 12 cup sugar 3 eggs, well beaten 2 cups milk 14 cup raisins (optional) 1 teaspoon vanilla 1 teaspoon nutmeg or cinnamon (optional) ‘a teaspoon salt Thoroughly mix cereal with butter. Beat sugar into beaten eggs; add cereal mixture and remaining ingredients, blending well. Pour into 1-quart baking dish; place in pan of hot for 30 minutes: stir sater. Bake at thoroughk. Then bake about 20 minutes longer, or until knife inserted I inch from center comes out clean. Serve warm or cool. takes about 4 cups or 8 servings.

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BERRY BANANA TRIFLE (Makes $ to 10 servings) 1 (10-ounce) package frozen red raspberries in syrup, thawed and drained, reserving % cup syrup ¼ cup red currant or strawberry jelly 1 tablespoon cornstarch 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 1½ cups cold water 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix 2 cups (1 pint) whipping cream, whipped 1 (3-ounce) package ladyfingers, split or 1 (103/4-ounce) loaf pound cake, cut into 12 slices then each slice cut in half vertically 3 medium bananas, sliced and dipped in lemon juice 1 cup coarsely chopped toasted walnuts In small saucepan, combine reserved raspberry syrup, jelly and cornstarch. Cook and stir until thickened and clear. Stir in raspberries. Cool. In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon half the pudding mixture into 2½- to 3-quart glass serving bowl. Line side of bowl with ladyfmgers; arrange remaining ladyfingers on top of pudding. Top with half each of the bananas, raspberry sauce and walnuts. Repeat with remaining ingredients. Garnish as desired. Refrigerate leftovers

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TRIFLE I day-old sponge cake (about ¾ pound), cut into 1-inch cubes 2 pounds blackberries, strawberries or raspberries 4 tablespoons apricot or other jam ½ cup strong coffee ¼ cup medium-dry sherry Custard: 4 large eggs ‘/2 cup superfine sugar ¼ teaspoon salt 1½ cups milk 1 cup heavy cream ¼ teaspoon vanilla extract Garnish: 2 cups whipped cream and berries Put cake in large glass bowl; cover with fruit. Heat together jam, coffee and sherry, stirring until smooth. Cool and pour over cake and fruit. Refrigerate 24 hours. In top of double boiler beat eggs lightly. Beat in sugar and sTt. Separately bring milk and cream almost to boil; cool slightly and gradually pour into egg mixture set over hot, not boiling water. Stir in vanilla. Cook, stirring Constantly, until mixture coats spoon, about 7 minutes. Cool. Pour custard over trifle and refrigerate until custard has Garnish with whipped and fruit. Serves 6 to 8. V

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MISSISSIPPI MUD

Batter: 1 cup flour 2 teaspoons double-acting baking powder ½ teaspoon salt 2/3 cup suga r 2 tablespoons cocoa ½ cup milk 4 tablespoons oil (or melted butter) 1 teaspoon vanilla 1/2 cup chopped nuts (optional) S a u c e : 3/4 cup brown suga r 4 tablespoons cocoa 1½ cups boiling water whipped cream or ice cream to accompany

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Grease an 8x8-inch baking dish and heat oven to 3500 F. Sift dry ingredients for batter into a bowl, then add milk, oil, and vanilla. Mix only until smooth. Add nuts if desired. Turn into the prepared baking dish. Combine sauce ingredients and pour over batter. Do not stir. Bake for about 40 minutes or until the top looks dry and firm. (There will be a rich fudge sauce underneath the cake.) Serve with whipped cream or ice cream.

Blueberry Crunch Cuk. Ingredients: I (20-ox) can crushed pineapple in luice 1(27-az.) can bkiebenypie Filling 1 (1a.25.z.) hex butter redpe yellow

Jelly Roll 3 eggs’

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cupsugar tablespoons cold w4cet ctp Rur, üfed level teaspoon bakin,g powder tesp6t salt 3% teaspooa vanilla

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1 wpdappedpecarn 3/4 cup butter, melted

Directions: 1. Preheat oven to 350°. Pour pineapple with juice evenly into bottom of a 13x9inch coke pan. 2. Spoon pie filling, evenly ‘L over pineapple. 3. prinlle thy cake mix over pie filling, leveling with a fork. 4. Sprinkle pecans over coke mix; drizzle with melted butter. 5. Bake for 35 to 45 minutes, or until browned and bubbly.

and sugar until quite thjck, Addwatc r and mix baking powler and saft.togather twice, then ddto’eI i4ture. Beat for five minutes. tiavo’dng. PTbatter. a’shallow paftgreed and dustec. ithfiê.. Baket f, r ait 12 miwutes. When (one, turn o on waxe 4tat has ben spikled with confectioner’s7 sugar. Spread 1, am cli;colate fiosting. Roll up very quickly. -

Note: You can substitute

MINI KEY LIME TARTS

bluebeny pie filling with strawbony, cherry or peach pie fill

cup softened cream cheese cup sweetened cnndensed milk ing. 2 tablespoons fresh or bottled Key lime juice ‘/ teaspoon lime zest 15 (1 box) mini phyllo shells 2 thin slices of 1ivie, cut into eigh ths, for garnish In small bowl, combine cream chee Mix thoroughly. ‘Chill 1 hour. Spoo se and milk. Mix until light and fluffy. Add lime juice and lime zest. n Serve immediatnly. Makes 15 dess or pipe 2 teaspoons of filling into each shell. Garnish with sliced lime. erts. 1/2

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bile I was growing up in Minnesota, annual trips to a local apple orchard were a family “must.” My sisters and I would get so im mersed in handpicking the apples that we would end up with a whole van Ml. Once home, Mom would bake some of the apples whole—a luscious treat and easy, too. I still gather apples at our local or chard and bake them for my family, using my favorite recipe. This versatile version of baked apples offers five equally delicious fillings. Try a new one every time. BAKING APPLES

Corfiand: Red with green high lights; slightly tart. Golden Delicious: Light green to yellow; sweet and tangy. Granny Smith Green; tart. Newtown Pippin: Green; mildly tart taste. Rome Beauty: Red with some green striping possible; slightly tart.

BEST-EVER BAKED APPLES After apples are cored, work quickly so they don ‘t turn brown, or brush the cut area with lemon juice— 4 large baking apples (about 7¾ lb.) Desired filling (of right) ‘/ CUP apple juice, cider, or

dry

white wine Sweetened whipped cream, vanilla yogurt, light cream, or frozen vanilla yogurt Ground nutmeg

Prepare desired filling. To core ap ples, use an apple corer or the rounded tip of a vegetable peeler. Push corer or peeler most of the way through the apple center, but do not cut through the other end; turn corer or peeler to loosen the upper part of the core. Re move and discard core. Enlarge hole slightly at top of the apple for filling.

Using a vegetable peeler or paring knife, remove the peel from the top half of each apple. If desired, with the tines of a fork, score the peeled apple. Place apples in an 8x8x2-inch bak ing dish. Spoon filling into center of each apple. Add cider, juice, or wine to the dish. Bake, covered, in a 35O oven about 45 minutes or till forktender. Transfer apples to dessert dishes; spoon liquid in dish over ap ples. Serve warm with whipped cream, yogurt, cream, or frozen yo gurt; sprinkle with nutmeg. Serves 4. Nutrition infonnation per serving with dried fruit filling: 264 caL, 6gfat, 20mg choL, 1 gpro., 56 g carbo., 8 gfiber, 12 mg sodium. RDA: 18% vic C

APPLE FILLINGS 1. Dried fruit: Combine 2A cup rai sins, currants, or mixed driedfruit bits; 2 tablespoons brown sugar,’ and ½ tea spoon ground cinnamon. 2. Ginger-almond: Stir together 1 ta blespoon chopped crystallized ginger, 1% cup slivered almonds or pine nuts, and 2 tablespoons apricot preserve 3. Orange macaroon: Toss 2A cup crumbled soft coconut macaroon cookies with 2 tablespoons orange marmalade. 4. Peanut butter: Mix ¼ cup coconut with /3 cup chunky peanut butter. 5. Apple-walnut: In a bowl blend 1A cup apple butter with ¼ cup chopped walnuts.

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Blueberry Cobbler fruit dessert that’s tional cobbler is a baked, deep-dish While variations abound, a tradi and color. ch with sugar to give it a bit of crun topped with a biscuit crust sprinkled FILLING:

6 cups fresh blueberries Vs cup sugar 2 tablespoons cornstarch 1 teaspoon grated lemon rind TOPPING:

Vs cups all-purpose flour 2 tablespoons sugar 3/4 teaspoon baking powder V4 teaspoon salt ¼ teaspoon baking soda 5 tablespoons chilled butter, cut into small pieces

1 cup fat-free sour cream 3 tablespoons 2% reduced-fat rbilk 1 teaspoon sugar i. Preheat oven to 350”. first 4 in 2. To prepare filling, combine . gredients in an 11 x 7—inch baking dish n spoo ly light 3. To prepare topping, 1 level with cups uring meas dry into flour a knife. Combine flour and next 4 ingre a dients (flour through baking soda) in in Cut k. large bowl, stirring with a whis es butter with a pastry blender or 2 kniv Stir . until mixture resembles coarse meal

in sour cream to form a soft dough. blue 4. Drop dough by spoonfuls onto h Brus s. pling dum 8 berry filling to form tea 1 with kle 1 sprin milk dumplings with spoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned. Yield 8 servings. mono 2.2g. poly CALORIES 288 (26% from fat); FAT 8.3g (sat 4.9g. CHOL 23mg; IRON 3.5g; FIBER 50.8g; CARB 4.7g: PROTEIN O.5g); 1.3mg; SODIUM 265mg; CALC 90mg

Grandma’s Blueberry Buckle Ilarnione

farms in North Scituate,

Rhode Island, growc apples, peaches, raspberries, and blackberries along i’ith eight acres of high-bush bluebemes. After a lazy dciv picking, you can tn this old-fashioned dessert, a favorite offarm owners Bernie and Man.’ Ellen Smith.

A PARADISE DESSERT PIZZ

2 cups flour cup sugar

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2½ teaspoons baking powder ¼ cup butter ¼ cup milk 1 egg 2cups blueberries ½ cup sugar cup flour ‘/i ‘/ teaspoon cinnamon ‘/. cup softened butter Preheat oven to 375°F Grease a 9x9-inch pan. Blend together first six ingredients spread in pan. Add blueberries over batter. Combine remaining ingredients: sprinkle over berries. Bake 45 to 50 minutes. Yield: 8 to 10 servings APPLE CRISP 4 cups sliced apples 1 tablespoon lemon juice ‘/3 cup sifted flour 1 cup oats, uncooked I2 cup brown sugar 1 teaspoon cinnamon r /3 cup melted butte baking dish. Place apples in greased, shallow thy mgre bine Com . juice n Sprinkle with lemo crumbly. dients; add melted butter, mix until Bake at 375 es. appl over ure Sprinkle crumb mixt tender. for 30 minutes or until apples are

package (18 ounces) refrigerated sugar cookie dough I container (8 ounces) vanilla, strawberry, or banana lowfat yogurt apple in I can (8 ounces) crushed pine ed drain well , juice ed unsweeten ) onal (opti nut coco d ¼ cup flake 2 kiwis, peeled and sliced Y2 cup red grapes, cut in half orange 1 can (11 ounces) mandarin ed drain well ents, segm ed 2 tablespoons whole, unbianch almonds, chopped

Dish:

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h into a ball Preheat oven to 350°F form doug Stone. Roll nd Rou sic Clas of r and place in cente ch thick. t ¼-in abou e, circl ch 12-in a dough into brown. en gold Bake 16-18 minutes or until light from ie cook en loos fully Cool 10 minutes. Care rt, yogu bine Com ly. plete com cool Baking Stone;

ure evenly pineapple, and coconut; spread mixt grapes in cut and s cookie. Slice kiwi

over top of Arrange mandarin half using Paring Knife. es in a circle over grap and s, slice oranges, kiwi nds with food yogurt mixture. Chop almo fruit. Slice and over nds Chopper. Sprinkle almo serve. ‘kield: 16 servings

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Tapioca Parfait With Blueberry Sauce

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4 slices 5 ounces) sturdy white bread*, crusts removed and bread toasted 3 tablespoons (1 1/2 ounces) unsalted butter 1 cup (8 ounces) milk 2 large eggs 1/4 cup (2 3/4 ounces) boiled cider or thawed frozen apple juice concentrate 1 teaspoon ground cinnamon (p. 14) cup (1 3/4 ounces) sugar 1/4 teaspoon salt 1/4 1 cup (4 ounces) diced apples peeled or not 1/4 cup (7/8 ounce) fresh or frozen cranberries sparkling white sugar (p 11) or maple sugar (p. 18), for topping whipped cream flavored with maple syrup or maple sugar *TW King Arthur’s Classic White Sandwich Bread: kingarthurflour.com/recipe.

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Preheat the oven to 325°F. Use 1 table spoon of the butter to grease a 1 -quart casserole, or four 8 to 1 0-ounce ramekins; our individual pie slice pans work well. Tear the toasted bread into small cubes, and place jt in a mixing bowl. Heat the the remaining 2 tablespoons butter with the milk until the butter melts, and pour over the bread. Soak for 10 minutes. Beat together the eggs. boiled cider, cin namon, sugar, and salt. Stir in the diced apples and cranberries. Pour into the prepared dish(es). and sprinkle the tops with sparkling or maple sugar Bake until golden brown and set. about 30 to 40 minutes (less for individual rome kins). Remove from the oven and serve warm with whipped cream if desired Yield: 4 servings. 800.827.6836 15 —

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vanilla extract For the sauce

iteaspoon

3 cups frozen bluebenies,

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Vi cup water

1 teaspoon lemon zest Juice of 1 lemon (2 tablespoons) 1 tablespoon cornstarch lteaupoon vanilla extract

For t,üe tapioca: Place it in a plastic container, then add water to cover by about 3 inches. Cover the container and refrigerate overnight. To make the pudding, drain the tapioca pearls and discard the water. Whisk together the tapioca pearls, the milk, salt, sugar and egg in a medium pot over medium heat; cook for about 15 minutes, whisking constantly, until the pudding thickens. Remove from the heat and let sit for 15 minutes. Add the vanilla extract, stirring to incorporate. At this point, the pudding can be served warm; or cool it completely and refrigerate until ready to serve. for the sauce: Combine the blueberries, sugar, water and lemon zest in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves and the liquid begins to bubble at the edges. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally. The mixture will be barely bubbling at the edges. Meanwhile, dissolve the cornstarch in the lemon juice in a measuring cup, then add to the saucepan, stirring to incorporate. Increase the heat to medium-high; once the mixture comes to a boil, cook for 2 to 3 minutes, until thickened. Remove from the heat and let cool for 15 minutes, then add the vanilla extract and mix well. To make the parfaits, have ready eight small sundae, parfait or martini glasses. Place a generous spoonful of tapioca in the bottom of each one; add a layer of the blueberry sauce, a layer of tapioca, ariother layer of blueberry sauce and then a last layer of tapioca. Top with a few of the blueberries taken out of the sauce. Serve immediately. Makes, 4 cups of tapioca pudding and 2 cups of sauce.

Blueberry Buckle Ingredients 3/4 cup granulated sugar 1/4 cup soft shortening 1 egg 112 cup milk 2 cups flour

2 tsp. baking powder 1/2 tsp. salt

Crumbs Ingredients: 1/2 cup granulated sugar 1/2 cup flour 1/2 tsp. cinnamon 114 cup soft butter

2 cup fresh blueberries Dfrection

1. Heat oven to 350 degrees. 2. Grease and flour a 9-by-9-by-2-inch pan. 3 Mix sugar shortening and one egg thoroughly Stir in milk 4. Measure flour (not packed), baking powder and salt. Blend in dry ingredients. 5. Spread batter into the greased and floured pan. 6. Carefully blend in blueberries. 7 Combine crumb mixture ingredients together then sprink le on the top of batter mixture. 7. Bake at 350 degrees for 45 to 50 minutes.

THE GUIDE

from Tle”Silvqi! Palate Cookbook (Workman Publishing) —but you can substitute anyfavorite single—layer—cake recipe, or use store—bo rightpound cake.

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cups milk cup plus 1 tablespoon granulated sugar or vanilla sugar, divided egg yolks cup all-purpose flour tablespoon salted butter tablespoons vanilla extract cup heavy cream layer yellow or other cake cup raspberry or other jam Garnishes: berries, nuts, mint

Pour milk into a small saucepan and set over medium-high heat. In a heavy-bottomed 3- to 4-quart sauce pan over a cold burner, whisk 3/4 cup sugar into egg yolks, and beat 2 to 3 minutes until pale yellow. Add flour and whisk until combined. When milk comes to a low boil, add it slowly to egg mixture, whisking as you go. Now light the burner under the egg mixture to medium-high and continue whisking. After custard comes to a low boil, reduce heat to medium-low and continue whisking until thickened, 2 or 3 more minutes. Remove from heat and beat in butter and vanilla. Set aside. While custard is cooling, prepare whipped cream and cake: Beat cream with remaining tablespoon sugar until it forms medium peaks. Set aside. Halve the cake crosswise and spread the middle with jam. Cut cake length wise into strips, then widthwise, into 1-inch squares. Assemble the trifle: Pool one-third ofthe cooled custard in the bottom ofa 14-cup trifle bowl or other glass serv ing bowl. Arrange cake pieces around the outside (layers visible); then fill in the middle. Repeat once, first with custard, then with cake; then top with remaining third ofcustard, followed by whipped cream. Garnish with berries, nuts, mint leaves, or other edible deco rations. Yield: 12—14 servings)

Mary’s Berry Crisp

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For the fruib For the topping: 1 teaspoon dnnamon rswps(ermole)ofbenles ,1cupwholewheatflour 41q W2 stiCks of unsalted butter, (seenote) 2cupsdryoats cut into pieces 3/4 cup wgar/ (5-minute-cooking taste \ ‘ (i icup silvered almonds P) the best) 2 tablespoons cornstarch 1largeegg,beatenlna 1/2 teaspoon dnnamonfrq faV2 cup brown sugar ‘ separate bowl Sprinkle of ground doves Scant 1/4 teaspoon salt .

Preheat oven to 350 degrees. Have ready a 13-by-9-inch pan. Note: Use a mixture of berries depending on what’s in season: strawberries, raspberries, blackberries, blueberries, even rhubarb. If you use frozen berries, defrost and drain the berries or you will have too much liquid. Put the berries in a large mixing bowl. Add the rest of the ingredients on top and mix in by hand using a spatula or a fork Make sure all the ingredients are well blended. You shouldn’t see any white. Let this sit in the bowl while you prepare the topping. This will allow the cornstarch to start thickening. To make the topping: put the dry ingredients (up to and including the cinnamon) in a mixing bowl. Stir together to mix thoroughly. Add the butter pieces and blend with fork or knife or combination. Mix in the butter thoroughly. This will take several minutes (and a reasonably strong arm), depending on the temperature of the butter. The harder it is, the more time you will need. Mix in the almonds and then the beaten egg. Pour the fruit mixture into the pan. Add the topping by dropping it in clumps to completely cover the top. Bake for about 50 minutes. Check at about 40 minutes to make sure it is not browning too fast. The top should be light brown when it is cooked and the fruit bubbling. Serves 12.

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berry crisp

2 cups bluebenjes

Crisp topping:

1/4 cup sugar 1/4 cup all-purpose flout 1/4 teaspoon cinnamon

1 cup rolled oats 7/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup sugar Pinch of salt

2 cups blackberries 2 cups raspberries

1. Preheat the oven to 350°f. Butter a 9-inch Pyrex pie plate. 2. Gently combine the berries with the sugar, flour and cinnamon; lace in the prepared pie plate. i. Prepare the topping Combine the oats, flour, both sugars arid salt in a bowl. Use a pastr)a blender or 2 knives to work in the butter until

1/2 cup (1 stick) cold unsalted butter,

cut into small pieces

Whipped cream or vanilla ice cream, for serving

topping resembles coarse meal. Sprinkle evenly over the berries. 4. Place the pie plate on a baking sheet. Bake in the center ofthe oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

Serves 6. Per serving (without whipped cream or ice cream): 460 calories, 78g carbohydrate, 5g protein, 17g fat, 40mg cholesterol.

For the tan shell: 1 cup all-purpose flour cup sugar 5 tablespoons butter cut into cubes

ra7E1 This rich and delicious pound cake makes wonderful use of summers bounty of peaches. PEACH POUND CAKE Ingredients: I c. butter or stick mar garine, softened 3 c. sugar 6 eggs, at room temperature I t. vanilla extract 1/2 t. almond extract 3 c. all purpose flour 1/4 t. baking soda 1/2 t. salt 1/2 c. sour cream 2 c. peeled, chopped peaches

RUE’S CRANBERRY TART For the filling: 3/4 cup sugar Pinch of salt 2 eggs legg 2 tablespoons butter r wate n ‘k tablespoo 1 teaspoon grated orange peel

Directions: Preheat oven to 350 degrees. Grease and flour a 10inch tube pan. In a large mixing bowl, cream butter or margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts. In small bowl combine dry ingredients; add to creamed mixture, fold in sour cream and peaches. Pour batter into prepared pan. Bake 75 to 85 minutes, until toothpick insert ed in center comes out clean. :llakes 16 seri’fngs.

Juice of one orange 1 cup walnuts chopped 1 cup fresh or frozen cranberries, roughly chopped

a pastry knife, cut in the 5 Preheat oven 375 degrees. and pinch of salt in a large bowl, With r suga cup Y2 , flour of cup bine com To make the tart shell: coarse. a ball, adding the water if tablespoons of butter until mixture is and combine just until mbthtre forms fork with ly light Beat egg. one add Make a pool in center and 1 hour. necessary. Wrap and refrigerate at leastremovable bottom. Press pastry into the bottom and up the sides of pan. with pan Grease a 9-inch fluted tart a large bowl. Set aside. Bake at 375 for 10 minutes. Cool. ns butter and orange peel and juice in spoo table 2 , eggs 2 r, suga cup ¾ the To make the filling: combine m of tart. Pour sugar mixture into pan. Place walnuts and cranberries in botto golden, the edge of filling is firm and center is almost set. Cool. Bake for 30-35 minutes or until crust is Chill until serving.

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Chocolate Pistachio Biscotti Cocoa powder and chocolate lend rich, fudgy flavor to these twice-baked treats. They are thicker than most biscotti and perfect for dunking in milk or coffee. MAKES ABOUT I DOZEN

cups all-purpose flour plus

7. Preheat oven to 3 50°f. Line a baking sheet with

parchment paper.

mote for baking sheet 2. Whisk together flour, cocoa powder, baking soda, and salt into a bowl. In bowl of electric mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy. Add eggs; beat on low speed until well combined, scraping down sides of bowl if necessary Add flour mixture; beat to form stiff dough. Beat in pistachios and chocolate chips until just combined.

½ cup unsweetened cocoa

powder 1 teaspoon baking soda /4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs (41f-471L 1 cup shelled (4½ ounces) Y2 cup semisweet chocolate chips

3.Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly frrm, about 25 minutes Cool about 5 minutes. Reduce oven to 300°F. rn%tr%Zt—

4. On a cutting board, using a sharp, serrated knife, cut biscotti diago nally into 1-inch-thick slices. Arrange cut sides down on baking sheet; bak-e until crisp but still slightly soft in centei about 8,mhwtes.Transfer to a wire rack to cool completely Cookies can Lured in an airtight container at room temperature up to 1 week. n)

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I pkg. t16S to 18 oz.) retngerated sugar cookie dough 1 pkg. (8 oz.( PHILADELPHIA’ Cream Cheese, softened 1/4 cup sugar 1 can (15 oz.) DOLE’ Mandarin Oranges, drpined 2 DOLE Kiwi Fruit, peeled sliced 1 cup sliced DOLE Strawberries PRESS cookie dough on bottom of ungreased 72-inch pizza pan. Sake at 350’E, 10 to 14 minutes or until light brown. Cool to room temperature. dEAT cream cheese and sugar in medium bowl until smooth and blended. Stir in 1/2 cup mandann seanges. Spread suer crust Cover; retngerate anhi ready to serve. ARRANGE remaining mandarin ranges, kiwi and atrawberries over cream choose. Garnish with mint leaves it desired.

1 cup (8 ounces) cold whole milk 3/4 (5 1/4 ounces) cup sugar 1 tablespoon espresso powder 2 tablespoons (3/8 ounce) Dutchprocess cocoa ( 313) 2 cups (16 Ounces) cold heavy cream or whipping cream 1 teaspoon vanilla extracf (p. 31) 1 cup (6 ounces) Peter’s Burgundy semisweet chocolate chunks (p. 30) Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar hos dissolved. Stir in the heavy cream and vanilla. Freeze in ice cream maker according to manufacturer’s directions.

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Stir chocolate chunks into soft ice cream, and serve immediately. For firmer ice cream, place in a covered container Place In the freezer for 2 to 3 hours until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours. Yield: about 6 to 8 servings.

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BANANA BREAD ripe bananas 3 1 cup sugar 2 egg whites /4 cup Smart Beat margarine, melted 1 1/2 cups flout 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 1/4 cup Grape-Nuts

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GRANDMç5 MOLASSES BANANA BREAD ½ cup butter or mar garine, softened 1 egg -1 cup GRANDMP5’S MOLASSES

Coat an $-inch loaf pan with

nonstick spray and set aside. In a large bowl, mash bananas. Add sugar and blend until smooth. Stir in egg whites and margarine.

Add flour, baking soda, salt and

vanilla and beat until smooth. fold in Grape-Nuts. Turn into prepared pan. Bake in preheated 325-degree oven 65 to 75 minutes or until a toothpick inserted into center comes out clean. Cool 5 minutes and remove from pan. Makes 12 servings. Each serving contains 166 calo ries and I gram fat.

¾ cup all purpose flour 2 tsp. baking soda ½ tsp, salt ½cupchopped walnuts

Gold Label

3 large bananas, mashed (about 2

OPTIONAL: ½ tsp. each finely grated orange rind and ground nutmeg

cups)

1 cup whole wheat flour

Heat oven to 350°f Cream butter.

Beat in egg, molasses and banana. Mix in remaining ingredients just until

blended. Pour into greased and floured 9” x 5” loaf pan. Bake in 350°F oven 50—60 minutes. Cool on wire rack.

Makes iloaf.

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Classic banana bread ¼ cup butter, softened 2 large eggs 1 ½ cups mashed ripe banana (about 3

2 cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt 1 cup sugar

bananas) ½ cup plain low-fat yogurt 1 teaspoon vanilla extract Cooking spray

Preheat oven to 3500. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an by-4½-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 14 servings \ S\

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cup buffer or margarine 7 cup packed brown sugar 2 eggs 7 cup all-purpose flour 7 cup whole wheat flour 7 teaspoon baking soda L½ teaspoon baking powder ½ teaspoon ground cinnamon 1 cup ripe, mashed banana 1 cup finely shredded carrots ½ cup Chopped walnuts In a bowl beat butter or mar garine for 30 seconds. Add sugar; beat till flu±r. Beat in eggs. Combine flours, soda, baking powder, Cinnamon and ‘/2 teaspoon salt, Add thy ingredje and banana alternately to butter mixture, beating after each addition. Fold in car rots and nuts. Pour into 2 greased 7½x3%,c2inch loaf pans. Bake in a 350° oven for 40 to 50 minutes. Makes 2 loaves, 15 servings each. Per serving 109 cal, 2 g pro., 15 g carbo., 5 gfat, 26mg chol, 123 mg sodi um. USRDA: 12% vit A. 1/2

Applesauce Oatmeal Bread 1 cup granulated sugar 2eggs 1/2 cup vegetable oil 1 1/2 teaspoons vanilla 1/2 cup King Arthur Muiti-l’urpose White Wheat Flour’. 1 cup King Arthur Unhleuched All-Purpose flour 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/2 teaspoon salt 1/2 cup oat flakes (rolled oats) 3/4 cup applesauce 1/3 cup walnuts In large bowl, mix together the sugar, eggs oil and vanilla. In a separate bawl, mix together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bawl. Mix in the oat flakes, applesauce, and walntits. Pour the mixture into a lightly greased 9’ x 5’ pan, and bake in a preheated 350°F oven 40-50 minutes, until a toothpick comes out clean when you test the bread. Remove the bread from the oven, and cool completely.

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BLuEBERRY LEMON BREAD

raspberry lemon

6 tablespoons butter, softened 1 cup sugar 2 eggs 1Y2 cups flour 1 tablespoon baking powder ¼ teaspoon salt ¼ cup milk 1 cup fresh blueberries 1¼ tablespoons grated lemon rind 1 teaspoon lemon juice Heat the oven to 35Q0 f Cream the butter and sugar together. Add the eggs and mix. Sift together the flour. baking powder, and salt. Add the milk and sifted ingredi ents alternately to the butter and egg mixture. Stir in the blueberries, lemon rind, and juice. Bake in a 7Y:x3¼ -inch greased and floured loaf pan for 50 to 60 minutes or until tested done. Makes] loaf

quick bread Heies a zariatton on :heqnzck b;ead

ecipefrom The OrzgrnalRng%hur flour Cookbook 1 cup (4 1/4 ounces) King Mbur Unbleached All-Purpose Flour (p. 29) 1 cup (4 ounces) King Arthur White • Whole Wheat Flour (p. 29) 2 teaspoons baking powder (p. 37) 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cUp (4 1/2 ounCes) Raspberry Jammy Sits (p. 36) 1/3 cup (23/8 ounces) vegefable oil 3/4 cup (5 5/ ounces) brown sugar 2 large eggs 1 cup (8 ounces) milk 1 teaspoon vanilla extract (p 31) teaspoon lemon oil (p.31) or tablespoon grated lemon rind .

Preheat the oven to 350°F Lightly grease a 9 x 5 f pan or tea loaf pan Mix the flours baking powder soda salt and iammy bits in a medium-sized bowl In a separate bowl beot the oil sugar and egas.pt high speed for 2 minutes. the milk, and flavorings

Blueberry

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Bread

Lightly butter a baking sheet or spray it with vegetable oil. Heat oven to 450° F. Mix 2 cups of white flour with 1 table spoon baking powder. ¾ teaspoon salt. and 3 tablespoons white sugar. then cut in ‘/2 cup butter. Set aside. Beat I egg well, then beat in ¾cup plus 1 tablespoon milk. Set aside. Add 1 cup fresh or frozen Maine blue berries to dry ingredients. Quickly add the egg and milk mixture, stirring just until flour is moistened. Dough wi] be sticky. Spread it ½ inch thick on the prepared cookie sheet: you should get a rough rectangle about 9x12 inches. Sprinkle with cinnamon and top with about ¼ cup sugar. if desired. Bake until risen and browned, about 12 minutes. Break apart and serve hot. It’s also good cold. Mcikes ctbout 10 servings. C

Vincenzo ‘s Zucchini Bread

ee4.ingredienis a the &y mx lure indstir)ust enough to blend; you’ll hc e ory wet bafler Pour into the piepoed pan Bake the Dlead for abou 1 houustng tea ba pan adji.sf bak about 45 minutes or until the top of f(e loaf prtngs.bock when you pith your iflerhps Remove the bread trom the oven and let itol on a WcforQto 15 m,irutes bfdf&turn,ng ‘itf ft pan to eao( completefy on rack

11111111 Vincent was a former employer of the North End Union and very interested in health food. His zucchini bread was so rich and moist, it was like eating a complete meal. It became one of our favorite recipes.

3 eggs 2’/4 cups sugar 2 cups shredded zucchini 1 ‘/2 teaspoons vanilla extract lcup oil 3 cups flour ‘/2 teaspoon baking powder 4 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt Ycup chopped nuts

Yield 1 loot about 181erIn

1. Mix the first five ingredients in a large bowl. 2. Mix the next five ingredients in a second bowl. 3. Mix the dry ingredients into the zucchini mixture. Add the chopped nuts.

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FRESH CRArbtRRY BREAD 3 cups sifted flour 3 teaspoons baking powder l4 teaspoons salt teaspoon baking soda 4 cup shortening

2 large eggs 34 L’ fresh orange juice l,,4 tablespoons grated orange rind 34 cup cbppe4 walnuts 2¼ cups fresh cranberries, coarsely chopped

l cups sugar

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Sift first three ingredients together; set aside. Add soda to shortening; mix well. Gradually blend in sugar. Beat in eggs, one at a time. Add flour mixture alternately with orange juice. Stir in rind, nuts and cranberries. Turn into a wellgreased, lightly floured 9x5x3-inch loaf pan. Bake at 35O F. for 134 hours, or until done. Remove from pan; cool. Yield: One loaf. .5

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Ingredients: 1 cup Crisco oji 2 cups sugarliu1 ic,. 2 eggs ‘2 teaspoon cinnamon teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons vanilla extract 3 cups flour 3 cups apples, peeled & diced 2 cups nuts

Directions:

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16.5-ounce can whole corn 16.5-ounce can cream corn 2 eggs beaten 1 cup sour cream V CUP sugat q2 cup vegetable oil 1 teaspoon salt 1/2 teaspoon pepper 1 package Jiffy corn bread mix

Preheat oven to 350 degrees. Mix all ingredients together in a bowl. Pour into 13-by-9-mch pan. Bake 1 hour. To change flavor depending on what your serving the bread with, you can add Y2 teaspoon crushçd red pepper or 1 tablespoon chopped dilantro or 1 tablespoon chopped fresh chives. Questions on the recipe? Call the restaurant at (401) 215383t

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Apple Bleakfast Ring VS

Blend in the order in which the ingredients appear, Crisco oil, sugar eggs, cinnamon, nutmeg, salt, baking soda and vanilla. Add flour, apples and nuts. Bake in a greased tube pan, (angel food cake style pan), for 90 minutes at 325 degrees. Let cool thoroughly before removing from pan. Slice and serve warm or refrigerate and serve cold. Enjoy!

Emmy’s Pumpkin Bread > 2/3 cup shortening or 1 cup vegetable oil 2 2/3 cups sugar 4 large eggs 2 cups (or one can) pumpkin 2/3 cup water 3 1/3 cups King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 tecspoon nutmeg 1 teaspoon vanilla V 1 cup chopped walnuts or pecans 1 1/2 cups chocolate chips / In a large bowl, cream together the shortenjng or9il and the.igar. Beat in the es, puffipkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts. Spoon the batter into two lightly greased 9 x 5-inch quick bread pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it’s completely cool, wrap it well in plas tic wrap, and store it overnight before serving. If desired, just before serving, driz zle with an icing made of 1 cup confec tioners’ sugar, 2 tablespoons melted but ter, and 1 fablespoon milk.

PUMPKIN CRANBERRY BREAD 3 cups all-purpose flour 1 tablespoon pIus 2 teaspoon pumpkin pie spice 2 teaspoons baking soda I 1h teaspoons salt 3 cups sugar I can (15 dz.) pumpkin puree (not pumpkin pie filling) 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup fresh, frozen or sweetened dried cranberries

PUMPKIN HONEY BREAD 1 cup honey /2 CU butter or margarine softened 1 can (16 ounces) solid pack pumpkin 4 eggs •1 4cupsflour 4 teaspoons b;aking powder 3 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon badng soda 1 teaspoon salt 1 teaspoon ground nutmeg In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together re maining ingredients. Stir into pumpkin mixture. Divide batter. equally between two well greased 9x5x3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center cdmes out clean. Let loaves cool in pans for 10 minutes; invert pans to removc loaves and allow to finish cooling on racks. Makes’ 2 loaves. ,

Preheat oven to 350 degrees. Grease and flour two 9x5-inch loaf pans. Combine flour, pumpkin pie spice, soda and salt in a large bowl; set aside. Combine sugar, pumpkin, eggs, oil and orange juice in large mixer bowl; beat until just moist ened. fold in cranberries. Spoon into loaf pans. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely. for smaller loaves: For three 8by-4-inch loaf pans, bake 55 to 60 minutes. for five or six 5-by-3-inch mini-loaf pans, bake for 50 to 55 minutes.

Ingredients 3 cups sugar 1 cup salad oil 4 eggs, beaten 2 cups cooked, mashed pumpkin or one 16 oz. can of pumpkin 3 1/2 cups flour 1 tsp. baking powder 2 tsp. salt 2 tsp. baking soda 1/2 tsp. ground cloves 1 tsp. cinnamon 1 tsp. ground nutmeg 1 tsp. ground allspice 2/3 cup water 1 1/2 cups chopped pecans

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Preparation Combine suga oil and eggs, beat until light and fluffy. Stir in pumpkin. Combine dry ingredients and stir into pumpkin mixture. Add water and nuts, mix well. Spoon batter into 2 well greased loaf pans. Bake at 35001 for 65 to 75 minutes. Yields 2 loaves.

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2 teaspoons Calumel baking powder 1Y2 teaspoons cinnamon ½ teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon ground cloves ‘/, wp chopped pecans

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salad dressing, milk • Preheat oven to 350°.• Mi:. sugar, pumpkin, ingredients, mixing and eggs until well blended; add to combined dry greased and just until moistened. • Fold in nuts. Pour into three until wooden or minutes 40 to 35 Bake pans. loaf 3-inch x 5 floured remove minutes; 10 Cool clean. out comes center pick inserted in time: 40 min from pans. 3 loaves. Prep time: 10 minutes. Cooking loaf pan. utes. Variation: Pour into greased and floured 9 x 5-inchcenter comes in Bake 55 to 60 minutes or until wooden pick inserted pan. from remove minutes; 10 out clean. Cool

1¼ wps packed brown sugar 1 cup canned pumpkin ¼ cup Miracle Whip salad dressing Y4 cup milk 2 eggs 2 cups flour

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Pumpkin Pecan Bread PUMPKIN BREAD

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PUMPKIN HARVEST BREAD 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg /4 teaspoon salt ‘/4 teaspoon baking soda / tea’poon ground ginger Y teaspoon ground cloves 1/4 cup granulated sugar /2 cup chopped walnuts 1/4 cup raisins 2 eggs, lightly beaten /2 cup firmly packed brown sugar 1 cup canned pumpkin teaspoon vanilla extract 1/3 cup butter or margarine, melted and cooled, or vegetable oil Heat oven to 350 degrees. Grease and lightly flour 4-by 9-inch loaf pan. In large bowl, sift together flour, baking powder, cinnamon, nutmeg, salt, baking soda, ginger, cloves and granulated sugar. Mix in walnuts and raisins. In medium bowl, beat together eggs, brown sugar, pumpkin, vanilla and butter. Add pumpkin mixture to flour mixture, stirring just until dry ingredients are barely moistened. (Batter will be very thick.) Spread in prepared pan and bake until loaf is well browned and wood en skewer inserted in center comes out clean, 50 to 55 minutes. Coot in pan 15 minutes, then turn out onto wire rack to cool completely. Makes 1 loaf. from Cooking A to Z by Jane Horn (Cole Group, $29.95) —

Zucchini Bread

Ingredients 2 cups flour 2 cups sugar 1 IbIs. cinnamon 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 cup veg. oil 2 tsp. vanilla 3 eggs

ZUCCHINI BREAD 3 cups flour 1 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon baking soda 3 eggs cups sugar /4 cup vegetable oil 2 teaspoons vanilla extract 2 cups peeled, grated zucchini 1/2 cup chopped pecans or walnuts Pre-heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. In a large bowl, sift together the flour, salt, baking powder, cinnamon and baking soda. In another large bowl, beat the eggs with an electric mixer. Add the sugar and then the oil, and beat well. Add the vanilla extract and beat. Add the flour mixture to the egg mix ture and beat until well-combined. Stir in the zucchini until it is well-incorporated. Stir in the nuts. Spoon the batter into the prepared pan. Bake for about 1 hour or until the top of the loaf is golden and crusty, and the loaf feels finn when you press on it with your fin ger. Turn out onto a cooling rack and allow to cool before slicing. Makes 1 larEe loaf.

2 cups grated, unpeeled zucchini 1 cup raisins 1 & 1/2 cup chopped nuts, divided Directions 1. In large bowl combine first six dry ingredients. 2. Add oil, vanilla and eggs, beat at medium speed untiwe ene. 3. Stir in zucchini, raisins and one cup of the nuts. 4. Pour into two greased and floured 9-by-5-inch loaf pans. 5. Sprinkle tops with remaining nuts. Bake at 350 degrees for 50 minutes, or until toothpick inserted comes out clean. Note: You may use four mini-loaf pans or one 13by-9-inch cake pan. I prefer the 9-by-5-inch glass loaf pans.

ZUCCHINI PECAN BREAD 7/ cups flour /4 Cup Sugar 7 tablespoon baking powder 1/4 teaspoon baking soda /z teaspoon salt 1/z teaspoon cinnamon 2 large eggs / cup vegetable oil cups lightly packed and shredded Unpeeled zucchini /2 cup pecans, chopped Grated zest of 7 orange Preheat oven to 350 degrees. Coat 9-by-5-by-3-jnch loaf pan with veg etable spray. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and cinnamon In smaller bowl, whisk together eggs and oil, then stir in zucchini, pecans, and orange zest. Pour egg mixture into flour mix ture and mix together by hand; bat ter will be stiff. Spoon into prepared loaf pan and bake for 50 minutes until tester comes out clean. Cool slightly before serving. Makes 12 slices; 234 calories each.

ZUCCHINI BREAD 3eggs 7 cup vegetable oi 2 cups sugar 2 cups grated zucchini 3 teaspoons vanilla 2 cups sifted all-purpose flour 7 teaspoon salt 1 teaspoon baking soda ¾ teaspoon baking powder 3 teaspoons cinnamon 3/4 cup chopped nuts Beat eggs until foamy. Add oil, sugar, zucchini and vanilla, Mix lightly. Add dry ingredients and mix well, then beat in chopped nuts. Pour into 2 well-greased loaf pans. Bake at 350 degrees for about I hour and 20 minutes. This bread freezes well. Yields 2 loaves.

ZUCCHINI BREAD 2 cups allpurpose flour 11/2

cups sugar 1 teaspoon baking soda 1/ teaspoon baking powder 71/2 teaspoons cinnamon ‘/ teaspoon allspice or nutmeg ¾ teaspoon salt 3 eggs 3/4 cup vegetable oil 1 teaspoon vanilla 1/2 cup chopped nuts 2 cups shredded zucchini (not peeled) Preheat oven to 350 degrees. Grease a loaf pan or spray with nonstick spray. Stir together flour, sugar, soda, salt and spices in large bowl. In another bowl, beat eggs; add oil and vanilla, then add to dry in gredients. Press zucchini to remove all liq uid. Add zucchini and nuts to batter. Pile into loaf pan. Bake for 55 to 60 minutes. Test with cake tester or toothpick to make sure middle is done. -- -

6€e44.Ue %6dd4 This healthful version of oldfashioned brown bread is low in fat and cholesterol. Multi-Grain Quick Bread Makes $ servings. 1½ cups all-purpose flour cup wheat germ ½ cup regular oats 2 tsp, baking powder 2 tsp. baking soda 1,4 tsp. salt 3 egg whites 1,4 cup Grandma’s Molasses ½ cup brown sugar ½ cup MoWs Natural Apple Sauce ½ cup low-tat buttermilk

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HANNA’S HEALTH BREAD /“ ¾ cup brown sugar, packed 4/ 5 tablespoons butter or margarine, at room temperature 1 egg 1 teaspoon vanilla ‘large, ripe bananas, mashed 2 tablespoons lemon juice cup whole wheat flour 1 cup unbleached white flour ½ cup wheat germ ‘ cup sunflower seeds 1 teaspoon baking powder 1 teaspoon baking soda Dash salt 3 cups shredded zucchini 1 cup raisins Preheat oven to 3500 In large mixing bowl, cream to gether brown sugar and butter until light and fluffy; then beat in egg, vanilla, mashed bananas and lemon juice. In separate bowl, combine flours, wheat germ, sunflower seeds, bak ing powder, baking soda and salt. Add gradually to creamed mixture, blending well. Stir in zucchini and raisins. Turn into well-buttered 5x9-inch loaf pan. Bake in preheated oven 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes before turning out onto wire cooling rack. Makes 1 loaf. 1. Heat oven to 350 2. Spray a 9x5x3-inch loaf pan with cooking spray. 3. In medium bowl mix flour, wheat germ, oats, baking powder,. baking soda and salt. 4. In large bowl whisk egg whites, molasses, brown sugal apple sauce and buttermilk until smooth. 5. Add flour mixture to wet ingredients and stir until combined. 6. Pour batter in prepared pan; bake 45 to 50 minutes or until an inserted toothpick comes out clean. 7. Allow bread to cool in pan for 3 minutes; remove to wire tack and cool com pletely. 8. Slice; serve warm or cold.

LEMON BREAD Bake one large loafor make two smaller loaves so you can freeze one— Y2

cup butter

sugar eggs

7 cup

2 7% ¾ 7½

cups all-purpose flour cup buttermilk tsp. finely shredded lemon peel Y2 tsp. baking soda ¼ tsp. salt ½ cup toasted chopped nuts, such as almonds, walnuts, or pecans a Tbsp. lemon juice 1 Tbsp. sugar Lemon slice twist (optional) Lemon peel curl (optional) Marigolds or other edible flowers (optional)

• Grease bottom and halfway up the sides of two 7½ x3 ½ x2-inch loaf pans or one 8x4x2-mch loaf pan. • In a large mixer bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened. Add the 1 cup sugar; beat about 5 minutes or till light and fluffy. Add eggs, one at a time, beating till combined. Add flour, buttermilk, shredded lemon peel, baking soda, and salt; beat just till moistened. Stir in nuts. • Pour batter into prepared pan(s); spread evenly. Bake in 350° oven till a wooden toothpick inserted near center ? 142 comes out clean, allowing 40 minutes for 7½x3½x2-inch loaves and 45 minutes for 8x4x2-inch loaf. Cover with foil, if necessary, the last lOto 15 minutes to prevent overbrowning. •Cool in pan(s) on wire rack 10 min utes. Remove from pan(s). Place wire rack and loaves over waxed paper. • For glaze, in a small bowl combine

the lemon juice and the 1 tablespoon sugar; stir till the sugar is dissolved. Spoon glaze over loaves. Cool loaves completely on the wire rack. If de sired, garnish with lemon twists, lem on peel curls, and edible flowers. Makes 2 small loaves or 1 large loaf (16 servings). Nutrition information per slice: 173 caL, 8gfat, 43 mgchoL, 3gpro., 23g carbo., 1 gflber, 139mg sodium. RDA: 10% thiamine, 10% riboflavin.

Nutrition Iniormatlon Per Serving:

CalorIes: 230 Fat: 1.18g

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SPOON BREAD

L_._. (Makes 4 to 6 servings) • P1 cups water • 1 cup Milk Evaporated Borden’s can 1 (14”z oz.) • 2 eggs, yellow corn meal • 1 teaspoon salt • 2 tablespoons butter well beaten boiler; grad. Combine evaporated milk and water in top ol double constantly. eally stir in corn meal. Cook over hot water, stirring butter. Remove until thickened, 10 to 15 minutes. Stir in salt and Poorinto well-buttered 1.quart from heat. Gradually stir into eggs.(3750 about 45 to 50 minutes casserole. Bake in moderate oven until lightly browned. Serve with butter.

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Cut a en about ¼-inch deep into top; dust lightly with flour. Bake at 400 degrees for 45 to 50 minutes, until hollow sounding when tappecL Cool on wire rack before slicing.

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EMERIL LAGASSE’S KICKED-UP CORNBREAD V2 pound bacon, diced 1 cup grated Cheddar cheese 1/4 cups all-purpose flour V?2 cups buttermilk 3/4 1/4 cup enriched cornmeal cup vegetable oil 2 teaspoons baking powder 2 whole eggs, beaten 1 teaspoon salt Preheat the oven to 400 degrees. Place the chopped bacon in a 10-inch cast-iron skillet over medium heat. Render the bacon, stirring often, until most of the fat has released and the meat is crisp, 7 to 8 minutes. Remove the bacon from the skillet, and set aside, then transfer the pan with the bacon fat to the oven. Combine the flour, cornmeal, baking powder, and salt with the Cheddar cheese, then stir in the buttermilk, vegetable oil, and eggs, mixing until dry ingredients are just moistened. Fold the bacon into this batter. Remove the skillet from the oven, and pour the batter into the pan. Bake for 25 to 30 minutes, or until the cornbread is a light golden brown and a wooden toothpick inserted into its center comes out clean. Cut into wedges and serve warm. Makes 12 servings \

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Sift dry ingredients into mix ing bowI blend in shortening with pastry blender or two knives. Quickly stir in milk, add ing a little more, if necemary, to make a soft and light., but not sticky, dough. Spread in greased, heavy skillet or round baking pan or casserole. (Eight-inch pan for a thin loaf six-inch size for a thicker loaf.) Bake at 350 de grees for 30 minutes, inoreesing heat to 400 degrees the hot five minutes. Serve warm with butter.

IRISH SODA BREAD H .

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add buttermilk and stir to make a soft dough.. Place on lightly floured board ansi knead for about one minute. Shape dough into round loaf and put into greased six- or seven-inch, round casserole or baking pan. With sharp knife, out a aces on top. Bake at 350 degrees for 40 mh utes or until loaf samcla hallow when tappecL Cool on rack be fore slicing.

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aij flour

l tass bukzng scale ½ tess,gzxal salt 1 tablesj.’axwi sugar Ii cup jIus 2 tabkspxiis shortening

½ cup misins I tabkspon caraway seeds 3 cup buttermilk Sift flour, baking soda, salt and sar into mixing bowL Cut shortening in with pastry blend er or two knives mu1 ceneieten cyofooarsemeaLStirinraisms and caraway seeds. Add butter milk, mix thoroughly. K briefly on lightly flowed board. Shapeintommdloafandplace in greased six- or seven-inch baking pan or cerole. Cut a cr on top. Brush top with milk Bake at 375 degrees for 40 or 45 minutes until bremi sounds hollow when tappecL Cool on rack before slicing. I]

cup shortening 3 czj umiftcd whole whent flour I cuj buttermilk orsour milk Sift first measure of flour with baking soda and salt into miimg bowL Cut in shortening with pastry blender or two, knives untiltheteztweobooarsemeaL Mix in whole wheat flour. Add buttermilk or sow milk and blencL Turn out onto a lightly floured board and knead until fairly smooth, working in only enough additional flow to pre vent sticking. Knead until fairly smooth, about five minutes. HeJai Wilhor is the JournalPlace in a six-inch, round, greased casserole or deep pen. Bulletin food editor.

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ONION ZUCCHINi BREAD ¾ cup chopped onion 3 cups flour cup sugar

½ cup Parmesan cheese, divided

5 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons salt ½ cup melted butter or margarine 1 cup buttermilk or soured milk (directions follow) 2 eggs, slightly beaten ¾ cup grated zucchini, rnduthng sn ‘S

Combine onion, flour, sugar, 6 tablespoons ofParme san cheese, baking powder, soda and salt Mix melted butter, buttermilk, eggs and zucchini Soured milk (1 tablespoon lemon juice or vinegar in measuring cup with enough regular milk to make 1 cup’ stir to blend-) can be substituted for buttrmi& Stir buttermilk-egg mixture into flour mixture; do not stir anymore than necessary. Spoon into a greased nine

inch round baking pan or casserole. Spr..kle with remaining two tablespoons Parmesan cheese. Bake at 350 degrees 45 to 50 minutes or until done. Cool 10 minutes before removing from pan. Cut into wedges; serve warthith butter. Makes eight to 10 servings. May be wiped in foil and reheated at 350] degrees for about ten minutes.

Gingerbread cup vegetable shortening cup Sugar 1 large egg 1 cup molasses 21/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoons ground ginger /.i teaspoon ground cinnamon teaspoon ground cloves lj, teaspoon salt 1 cupboilingwater powdered sugar 1/2

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Preheat oven to 325°E Lightly grease and flour a 9-inch-square pan. Beat shortening and sugar with an electric mixer at i ut f/, IL. c- ‘r iFr ium med speed until creamy, about 3 min / /tT, /Di It2T tt’ñfEf utes. Add egg and molasses, beating weti. --,*5. Combine flour and next five ingredients. Turn mixer down to low speed and gradu ally add dry ingredients, mixing until blended. Gradually add boiling water, mix on top and your choice of dried i9 ing until blended. Spoon batter into baking With a layer of honey glaze slathered pan. Bake 35 to 40 minutes, or a and yummy for snacking on, too. 1w wooden pick inserted in the center until es com this moist bread Is great for breakfast serve the rest alongside corn breac out clean. Sprinkle with powdered sugar. few slices into your picnic basket and Serve warm. Yield: 9 servings fresh fruit muffins and jam at supper time. Note: If you’re short on time, bake a packaged gingerbread mix and top with 1 cup buttermilk lemon curd, hard sauce, esauce, a mixture (we enjoy 1/2 cup dri cream cheese, ice cream, orappl or d kin e orit fav r you t, tened frui d swee drie 1 cup ped . s) whip rrie cream che d drie cup plus 1/2

Dried fruit Quick Bread

blueberries 3/4 cup brown sugar 1 egg 4 tablespoons vegetable oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract poon grated orange rind 1/8 teaspoon orange oil or 1 teas All-Purpose flour 1 1/2 cups King Arthur Unbleached ole Wheat flour 1 cup King Arthur 100% White Wh 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt

bowl, stir together the buttermilk, Preheat oven to 350°f. In a medium acts and oil or zest. In a large bowl, dried fruit, brown sugar egg, oil, extr powder, baking soda and salt. Stir mix together well the flours, baking r mixture just until the dry ingredi the buttermilk mixture into the flou tly greased 9 x 5-inch loaf pan and ents are moistened. Spoon into a ligh e for 45-50 minutes, until nicely smooth the top with a spatula. Bak in the center comes clean. Cool in browned and a cake tester inserted o a cooling rack, reinvert onto a sec pan on rack for 5 minutes. Invert ont owing glaze while the bread is still ond rack and brush with the foll rack before cutting.Yield: 1 loaf warm. Let cool completely on a wire Glaze—Warm together until melted: 1 tablespoon butter 1 tablespoon sugar 2 tablespoons honey

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Lemon Yogurt Muffiji Total time: 40 minutes; active time: 20 minutes From Cranwefi Resort, Spa & Goif Club, Lenox, Massachuse#s Executive chef Carl DeLuce 21/4 11/2 11/2 1/2 1/2

2 1 1/4 3

cup plus 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into 1-inch pieces 2/3 cup strawberries, hulled and chopped

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2 large eggs 1 tablespoon plus V4 cup heavy whipping cream V4 cup buttermilk 1 teaspoon vanilla 2 cups all-purpose flour, plus extra for dusting work surface

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whole wheat flour teaspoons baking powder teaspoons baking soda teaspoon salt cup plus 1 table spoon sugar large eggs tablespoon honey cups plain nonfat yogurt tablespoons butter, melted Grated zest and juice of 1 small lemon CURS

Preheat oven to 3500 and lightly grease muffin pans. Iii large bowl, combine flour, bakin powder, baking soda, and salt mix well. In a small bowl, com bine ½ cup sugar with the remain ing ingredients, then mix wel] with a whisk. Add wet mixture to flour mixture and stir just until blended. Fill muffin cups twothirds full and sprinkle tops with 1 tablespoon sugar. Bake until muffins are lightly browned and a toothpick poked into the center comes out clean, about 20 min utes. Transfer muffins to a rack to cool; serve while still warm. Yield: 22 muffins

and knead gently until dough cnies together and is smooth, about 10 seconds. Pat dough into a 7inch circle about 1-inch thick. Using a sharp knife, cut circle into 8 wedges. With a pastry brush, remove excess flour from wedges. Transfer wedges to a prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar. Bake in a preheated 375-degree oven about 15 minutes, until lightly browned and toothpick inserted in center of scones comes out clean with a few crumbs attached. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days.) Makes 8 scones.

Adjust oven rack to middle position. Line a baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in a small bowl. Set aside. Whisk remaining egg, remaining ¼ cup cream, buttermilk and vanilla together in a medium bowl. Pulse flour, ¼ cup sugar, baking powder and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about 10 (1-second) pulses. Transfer mixture to a large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries. Transfer dough to a lightly floured work surface

Low-fat, camera-shy muffins Continued from Page Gi ’S COOK COUNTRy LOW-FAT BLUEBERRY MUFFINS 3/4 cup packed light brown sugar 1 cup blueberries 4 tablespoons unsalted butter, melted 2 cups pIus 1 tablespoon all-purpose and cooled flour 3/4 cup nonfat buttermilk 2 teaspoons baking powder 1 teaspoon grated zest and 2 V4 teaspoon baking soda teaspoons juice from 1 lemon V teaspoon salt 1 teaspoon vanilla extract 2 large eggs ..

Double wrap the blueberries in freezer bags and freeze overnight, as frozen ones won’t all sink in the batter. Don’t take them out until the batter is made and oven is preheated. Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with nonstick a cooking spray. Whisk 2 cups flour, baking powder, baking soda and salt together in a large bowl. Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice and vanilla -

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until well blended. Fold into thy mixture with rubber spatula (a few streaks of flour should remain). Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being carefal not to break berries. Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 minutes, rotating pan hallway through baking. Nutrition information for each of 12 muffins: 190 calories, 4.5 grams fat, 3 g saturated fak ‘,

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MINI SOUR CREAM BANANA BREADS 3 tablespoons sour cream 1 cup granulated sugar 3 cups flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1 cup (2 sticks) butter, room temperature 1 teaspoon salt 4 eggs ‘/ teaspoon ground cinnamon 21/2 cups mashed ripe bananas 2 cups chopped pecans or walnuts (optional) 1 teaspoon vanilla extract Preheat oven to 350 degrees. Grease and flour six mini (4-inch) loaf pans. speed, scraping bowl, until creamy. In large mixing bowl, combine sugars and butter. Beat at medium to low. Add banana, vanilla and speed e Reduc s. Add eggs; continue beating until well mixed, 1 to 2 minute then stir into hatter by hand r, togethe on cinnam and salt soda, baking flour, sour cream; mix well. Blend with nuts, if using. oven 35 to 40 minutes or until toothpick Spoon batter into greased and floured pans. Bake in preheated from pan. Cool completely. Makes six 6e Remov inserted into center comes out clean. Let stand 5 minutes. inch loaves.

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Blackberry or lueberry..Muffins Great-Grandma Baldwin’s recipe) Ingredients 2 & 1/2 cups flour 1 cup sugar 2 & 1/2 isp. baking powder 1/4 tsp. salt 1 cup buttermilk 1/4 lb. butter, melted 2 eggs, beaten 1 tsp. Baldwin’s Pure Vanilla Extract 2 cups blueberries, or blackberries

together the flour, sugar, baking powder, and salt. Make a “well” in the center

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Hallelujah Banana Bread

ih nonstick cooking spray. sugar, baking powder, baking soda ‘to blend. Stir nuts into flour bananas, sour cream, a spoon or rubber

pour the wet ingredients with a spoon or large rubber fully combined. Pour batter into

Yield: 12 muffins

2 large es I q2 cups mashed bananas V4 cup sour cream iteaspoon vanilla 1 stIck unsalted butter, melted and cooled

and add the buttermilk, but ter, eggs and vanilla. 3. Stir well - don’t overmix. Gently fold in the berries, 4. Spoon boiler into pre pared muffin pan, filling each cup. 5. Bake for 20 minutes. Remove muffins from the pan to a rack to cool. Note: Makes one dozen.

Directions 1. Preheat oven to 400 degrees. Line muffin tin with paper liners (12). 2. In a larqe bowl, mix

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minutes. Reduce oven Cover loaf loosely with foil to from overbmwning and continue baking another 25 s4nuteS until a cake tester inserted into the center of the mes out clean. Baking time at 325 will vary dpending on This loaf is large and may require total baking time up to flflnutes (including 40 minutes at 325 degrees). remove from oven and cool loaf in pan on a wire rack until ..: s’&ol enough to handle, about 15 to 20 minutes. Remove loaf from pan and cool completely on a wire rack. Makes 1 loaf.

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OATMEAL APPLE RAISIN MUFFINS

1 3/4 1 7 1/2 1 1 1/3 3 1 1 2

PUMPKIN APPLE MUFFINS Nonstick cooking spray or paper muffin liners 2 ½ cups flour 1 ¼ cups sugar 1 tablespoon pumpkin pie spice or 1 1/2 teaspoons cinnamon, ½ teaspoon nutmeg or to taste, ½ teaspoon ginger or to taste, 1/2 teaspoon cloves or to taste 1 teaspoon baking soda 4 egg whites 1 cup canned pumpkin ½ cup vegetable oil 2 cups apples, peeled, cored and finely chopped 1/4 cup brown sugar Preheat oven to 350. Spray muf

fin tins with nonstick cooking spray or fill with paper liners. In a large mixing bowl, sift together flour, sugar, pumpkin pie spice or cinna mon, nutmeg, ginger and cloves, and baking soda. In medium bowl, beat egg whites slightly. Mix in pumpkin, oil and apples with egg mixture. Combine with dry ingredi ents until completely moistened but not overworked. Place mixture in muffin tins, sprinkle with brown sugar. Bake 35-40 minutes or until wooden pick comes out clean. Re move to cooling rack. Yields 2 doz

egg cup milk cup raisins chopped apple cup oil cup all-purpose flour cup quick oats cup sugar teaspoons baking powder teaspoon salt teaspoon nutmeg teaspoons cinnamon

Beat egg; stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 4000 for 15 to 20 minutes. Serve cool or piping hot with butter.

APPLE NUT HEALTH MUFFINS 1 cup unbleached white flour 1 cup whole wheat flour ‘ cup wheat germ 1/3 cup brown sugar 3 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup buttermilk 1 egg, lightly beaten ‘ cup butter or margarine, metted and cooled 1 tablespoon honey 1 teaspoon vanilla 2 cups chopped apple 1 cup chopped walnuts Preheat oven to 375°. In large mixing bowl combine flours, wheat germ, sugar, baking powder, cinnamon and nutmeg; toss with fork. In small mixing bowl beat together buttermilk, egg, but ter, honey and vanilla. Add to dry ingredients, stirring just enough to moisten. Stir in apple and nuts. Spoon batter into paper-lined or greased muffin cups, filling two-thirds full. Bake in preheated oven about 20 minutes, or until toothpick inserted in center of muffin comes out clean. Makes 12 to 15 muffins.

PuMpKIN MUFFINS

the Si’ar Ill/I Jiiii, Franconia, ,Veii’ Haiiipshire

2 cups pureed pumpkin teaspoon vanilla

4 large eggs 1 cupoil

1 cups sugar 3V2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ‘i teaspoon salt 1 cup raisins Preheat oven to 3500 F. Generously but ter 24 3-inch muffin tins. In a small bowl combine the pumpkin, vanilla. eggs. oil. and sugar. In a separate bowl sift together the flour, baking powder, soda, cinnamon, and salt. Combine wet and dry ingredients; beat until smooth. Add raisins and pour batter into muffin tins, filling each cup 2A full. Bake for 25 to 30 minutes, until lightly brown. Makes 2 tlo,e,,.

CRANBERRY-BRAN MumNs

PUMPKIN-CRANBERRY

MUFFINS 1¼ cup low-fat milk, at room 11/2 cups uncooked cranberries temperature 1/ cup oil 1½ cup all-bran cereal ½ cup sugar 1 egg /2 cup brown sugar ¼ cup unsuiphured molasses 2 eggs oil olive or ¼ cup canola 7 3/4 cups cooked, mashed ¼ cup pure maple syrup * pumpkin 1 cup whole wheat pastry flour 11/2 cups flour ing) self-ris (not flour cake ½ cup 1/2 cup whole wheat flour ½ cup wheat germ 21/2 teaspoons baking powder r powde 1 tablespoon baking 1 teaspoon baking soda ¼ teaspoon salt /2 teaspoon salt s ½ cup coarsely chopped walnut 11/2 teaspoons cinnamon rries cranbe d 1 cup finely choppe 1/4 teaspoon each allspice, cloves 4000 12 3 F. Spray nutmeg to and oven t the Prehea inch muffin cups with cooking spray. In a Cut cranberries in half and set small bowl pour the milk over the bran : aside. Beat oil with sugars until well combined. Beat in eggs one at a cereal and let it soften. In a large bowl time. Then beat in pumpkin. beat the egg well. Add the molasses, olive Remove from mixer and add dry or canola oils, and maple syrup, and mix ingredients by hand. Add cranber thoroughly. pas wheat ries. Stir just enough to moisten and In another bowl combine the baking distribute berries evenly. Spoon into germ, wheat flours, try and cake 20 greased or paper-lined muffin powder, and salt, and stir to blend. Add the cups. Bake at 350 degrees for 30 well. mix walnuts and cranberries and minutes or until firm to the touch Fold the milk-soaked bran into the egg golden brown. Remove from and mix mixture, mixing well. Pour the bran warm. Makes 20. Serve tins. blend and ients, ingred ture over the dry thoroughly. Spoon the batter into the muf fin cups, filling each one to the top, and bake for 20 to 25 minutes. Makes I dozen 3inch muffins. DIETARY STATISTICS for one muf fin: 184 calories; 5.10 grams dietary fiber; 18.8 milligrams cholesterol; 16$ milligrams sodium; 8.56 grams fat. *Available in health food stores

CRANBERRY PECAN MUFFINS 2 cups flour ½ cup brown sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup sweetened and dried cranberries 1/2 cup chopped pecans I egg ½ cup melted butter 1 cup milk Preheat oven to 350 degrees. Grease a 12-cup muffin tin. Com bine flour, brown sugar, baking powder and salt in a medium mix ing bowl. Stir in çranberries and pe cans. Combine1ñgredients in a small bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Bake for 25 to 30 minutes or until golden brown and a toothpick in serted into center comes out clean. Remove from tins and cool on a wire rack. Makes 12 muffins.

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Cook’s Country Low-Fat Blueberry Muffins

1 cup blueberries 2 cups phs2Ubiespoon

RASPBERRY CORN MUFFINS

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2 cups cornmeal (Olga’s uses cornmeal from Gray’s Gristmill, in Adamsville) 2 cups unbleachcd white tiour 2/, cup sugar 5 teaspoons baking powder V2 teaspoon salt cups raspberries 2 cups plain yogurt 12 tablespoons (1 V2 sticks) butter, melted 2 large eggs lightly beaten

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to 400 degrees. In a large bowl, combine cornmeal, flour, sugar, balcing powder and salt. Toss the berries with the dry ingredients until coated. In a smaller bowl, mix the yogurt, hurter, and eggs. Gently stir the wet mixture into the dry, mixing until just moistened. Scoop into greased muffin tins mounding ffill Bake for 20 to 25 minutes or until browned. Cool on heat oven

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DoubIewrap the blueberries in freezer bags and freeze overnight, as frozen ones on’t all sink in the batter. Don’t take them out until thebetter is made and oven is

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sugar 4 tablespoons unsalted butter, melted and cooled 3/4 cup nonfat buttennilk 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon 1 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with nonstick cooking spray. Whisk 2 cups flour, baking powder, baking soda and salt together in a large bawl. Whisk eggs and broWn sugar together in medium bowl uxitil thoroughly combined. Gradually whisk in melted butter2 then buttermilk, lemon zest, lemon juice and vanilla until well b’ended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain). Remove blueberries from freezer and toss with remaIning tablespoon flour in small bowl. Gently fold . blueberries into batter, being careful not to break berries ‘Oistribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 minutes, rotating pan halfway through baking. Nutrition information for each of 12 muffins: 190 calories, 4.5 grams fat, 3 g saturated fat.

JORDAN MARSH BLUEBERRY MUFFINS cup butter cup sugar eggs cups all-purpose flour teaspoons baking powder /z teaspoon salt cup milk 1 teaspoon vanilla 2/z cups blueberries 2 teaspoons sugar for topping 1 2 2 2

Grease muffin tin inside and around the lip because the muffins will puff up over the top. On low speed of electric mixer, cream butter and sugar until fluffy. Beat in eggs one at a time until blended. Stir the flour, baking powder and salt togeth er and add alternately with milk. Add vanilla. Mash 4 cup of the berries and stir in to batter by hand. (This is op tional.) Stir in the whole berries by hand. Pile high in each muffin cup. Sprinkle top with sugar. Bake 30 minutes at 375 degrees. Cool in pan 30 minutes no longer. Makes 12 muffins, each 242 calories, 9 grams fat, 239 mg. sodium. —

BLUEBERRY STREUSEL MUFFINS 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 4 tablespoons (½ stick) butter or margarine 2 cup sugar 1 egg 1 teaspoon vanilla ½ cup milk 1½ cups fresh or dry-pack frozen blueberries, rinsed and drained Streusel-Walnut Topping, see recipe Sift flour, baking powder and salt onto waxed paper. In large bowl, cream butter with sugar until fluffy. Beat in egg and vanilla. Stir in flour mixture alternately with milk. Fold in blueberries. Place paper baking cups in each of 12 large muffin pan cups. Spoon batter into cups, filling each about % full. Sprinkle with Streusel-Walnut Topping. Bake in preheat ed hot oven (400°) 20 minutes or until tops spring back when lightly pressed with fingertip. Remove from pan; cool on wire rack. Makes 12 muffins. a IRE USEL-WALNUT TOPPING 2 tablespoons butter or margarine 2 tablespoons brown sugar 0j) 7KA911 ‘ teaspoon cinnamon - .

sinall.W frL.hat.. Stir in brown sugar, cinnamon and walnuts. ‘ j_.c_..4 THE OFFICIAL JORDAN MARSH BLUEBERRY MUFFIN RECIPIE ½ cup horteniflg (see note) 1 cup granulated sugar i teaspoon vanilla 2eggs Y2 teaspoon slt 2 teaspoOnS baking powder 20p5aIlpurP0se flout 1/2 cupmilk 1 pint blueberries SugatfOtaP

BONNIE’S BLUEBERRY MUFFINS 2 2/3 1 1/2 2 1 7/3

cups all-purpose flour cup sugar tablespoon baking powder teaspoon salt eggs cup milk cup butter or margarine, melted

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1 teaspoon vanilla extract 2 cups fresh or frozen blueberries* Additional butter or margarine, melted Additional sugar In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredi ents and mix just until moistened. Fold in blueberries. Fill greased or paperlined muffin cups two-thirds full. Bake at 3750 for 20-25 minutes. Brush tops with melted buffer and sprinkle with sug ar. t*lf using frozen blueberries, rinse and pat dry before adding to batter.) Yield: 1 dozen.

8ursting with Berries Blueberry Muffins

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Our favorite blueberry muffin recipe produces tender tasty muffins, chock-full of berries and gilded with a light cinnamon-sugar topping. .

Note: Shortening may be all vege .J. all table solid shortening, all butter, blend. margarine or a 50-50 Preheat oven to 450 degreeS. Grease Clean and rinse blueberries. it. flour tightly and muffin pan Beat shortening with sugar and in vanilla until well mixed Beatmix and ingredients eggs. Mix dry Fold in in alternately with the milk. very be will Batter E.....E blueberries. _heavy. Grease muffin pans well. Grease will the top of pan, too, as muffinseffect mushroom a peak and cause greased, on top. If pan top is not willstiC muffins Fifi muffin cuts to top. Bake at 450 degreeS for 5 minutes. Lower heat to 375 degrees and bake an additional 30 to 35 minutes, until golden brown. Cool and remove from pans. Makes I dozen.

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tablespoons butter 3/4 cup sugar 2 large eggs 2 cups King Arthur 100% Organic White Whole Wheat Flour 2 teaspoons baldng’powder 1/2 teaspoon salt

1/2 cup milk (low-fat is fine) 2 teaspoons vanilla 1 1/2 to 2 cups blueberries, fresh or frozen 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional)

Preheat your oven to 375°F Line a muffin tin with 12 paper muffin cups, then spray the cups with non-stick vegetable oil spray. In a large mixing bowl, beat together the butter and sugar until smooth, then add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt to the creamed mixture, and beat well. Add the milk and vanilla, mixing until smooth. Quickly stir in the berries.

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Spoon the batter into the muffin cups; they’ll be very full. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they’re light golden brown, and remove them from the oven. After 10 minutes, transfer the muffins to a rack to cool. Yield: 12 muffins.

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Note: Want to make these muffins 100% organic? Since the recipe features simple, basic ingredients, it should be fairly easy to find all of them in an organic version. for the longest shelf life, store whole wheat flour in an airtight container in the freezer. Bring to room temperature before using. Fluff flour with a spoon to aerate before measuring; sprinkle into measuring cup and sweep off excess to level.

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UDfly Pumpkil Muffins

BANANA OAT MUFFINS 1½ cups oat bran 1/2 cup sugar 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon nonfat dry milk ½ cup chopped walnuts 2 egg whites lcupskimmilk

MORNING GLORY MUFFINS 1 cup Fiber One cereal, crushed

% cup milk

1 ¾ cups flour ¾ cup chopped apple ½ cup packed brown sugar 1/2 cup finely shredded carrots ¼ cup granulated sugar ¼ cup flaked coconut, optional ¼ cup vegetable oil 2 eggs 3 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon vanilla ½ teaspoon salt

-I

2 cups all-purpose flour 2tsp baking powder 3/4 tsp cinnamon 1/2 tsp ground ginger

¼ cup corn oil 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla 2 ripe bananas, mashed ½ teaspoon salt Yields I dozen muffins. Preheat oven to 400°F. Grease and flour cups of muffin tin. In large bowl, combine dry ingredients, including walnuts. In separate bowl, beat egg— whites until stiff but not dry, then mix in remaining ingredi ents. Add wet ingredients to dry ingredients and mix only until moistened. Batter will be lumpy. Spoon batter into prepared muffin tin and bake for 15 to 20 minutes, until tops are brown. You may bake these muffins the day before your Mother’s Day breakfast, store them when cooled in plastic wrap or bags in the refrigerator. The next morn ing, wrap them in foil for a quick reheating in the oven just before serving. 1F*om Country Inns and Back Rbads CookbooIç New Edition,

1/4 tsp salt

I stick unsalted butter, softened 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree 1/4 cup milk Sunflower seeds, optional

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Heat oven to 375 degrees. Grease bottoms only of 12 medium muffin cups, 24 inches in diameter, or line with paper baking cups. Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredi ents, fill muffin cups almost full. Bake 22 to 25 minutes or until golden brown. Immediately remove from pan. Makes 1 dozen, each 200 calories, 7 grams fat, 3 grams di etary fiber.

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Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners.

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Preheat oven to 400°F.

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Beat the butter until creamy, then beat in

the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture

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and blend into batter.

3 Divide muffin cups

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by Linda Glick Conway (Berkshire House Publishers). This

Banana-Mit Muffin,,

the batter among the 12 and sprinkle with sunflower seeds. Bake Until muffins are puffed and a toothpick inserted in the center comes out dean, about 25 minutes. Serve warm or at room temperature.

Serves ia Per muffirc 200 calories, 27g carbs, 4g protein, 55mg cholesterol, ig flbei and 9g fat.

Use ripe bananas, and you’ll be pleasantly surprised with extra-sweet, moist whotesome mujJzns. 10 minutes preparation, 15-18 minutes baking

Makes 12 muffins cup-fiiffk.J butter or

2 2 1’

.2 1

margarine, softened cup granulated sugar large eggs large ripe bananas, mashed cups all-purpose flour teaspoon salt teaspoon baking powder teaspoon baking soda cup buttermilk cup chopped pecans teaspoon vanilla extract

I Preheat oven to 400° F. Grease 12 standard size muffinpan cis or use paper liners.

2 Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.

3 Mix together flour, salt, baking powder, and baking soda.

slightly. Turn out onto rack. Serve warm.

Baking Tips When adding liquid to flour mixture, stir only until dry ingredients are moistened.

4 Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

5 Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.

Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire rack to cool

you do not have sufficient batter to fill every muffin cup, fill empty cups halfway with water so pan doesn’t warp. ‘

To test freshness r baking powder, mix 1 teaspoon of baking powder with cup hot water; if mixture dous not foam, the powder is stdle and should not be used.

Low FAT BRAN MUFFINS 1 cup hour 2 ieaspoons baking powder teaspoon baking soda ieasp000 cinnamon 2 cups NABISCO itO% Bran

CARROT BRAN MUFFINS

I’. cups 2% loufat milk cup firmly packed brown sugar 1 egg cup applesauce

Heat oven to 400°f. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy). Spoon batter into muffin pan sprayed with no stick cooking spray, filling each cup 2/3 full. Bake for 18 to 20 minutes or until golden brown. Serve warm. Makes 12. Nure, ,F,rmo,

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20 ca!sr,,. 2

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cups all-purpose flout teaspoon baking soda tablespoons baking po. teaspoon salt, optional tablespoon cinnamon cups bran eggs cups vegetable Olc’H’1 E. cups dark brown sugar --1’-. cup molasses cups finely grated carrots cup raisins OR currants

Sift together flour, soda, baking powder, salt and cinnamon. Add bran set aside. Beat eggs; add oil, sugar and molasses, Add carrots, flour mixtur and raisins. Fill 24 greased muffin tins 3/4 full. Bake at 350° for 25 minutes. Yield: 24 large muffins.

20 g ch,OO,I,

DOUBLE LEMON MUFFINS Syrup: 1/2 cup sugar 3/4 cups water Rind of 1 lemon (yellow part only) 1/4 cup lemon juice Batter: 31/ cups flour 1 tablespoon baking powder /2 teaspoon baking soda 1/2 teaspoon salt 11/2 cups Sugar Grated rind of 2 lemons 7 cup milk 1/ cup lemon juice 2 eggs 1 cup (2 sticks) melted butter Additional sugar for topping For the syrup: Combine sugar, water, lemon rind and lemon juice in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover and boil over medium heat for 4 minutes. Remove from heat and set aside. For the batter: In a large bowl, com bine flour, baking powder, soda, salt and sugar; stir well. In a small bowl, combine lemon rind, milk, lemon juice and eggs. Stir well. Add egg mixhire and melted butter to dry ingredi ents. Stir quickly, just to combine. Pour the batter into 18 greased muf fin tin cups, filling almost to the top. Sprinkle each muffin with about 1 tea spoon sugar. Bake in a preheated, 375degree oven for about 20 minutes, until rounded ai-id golden. Remove from L oven and place pans on a wire rack. With a thin skewer, poke 4 or r holes in each muffin, from the top 5 to the bottom. While muffins are still warm, spoon the lemon syrup over We muffins. Makes 18 muffins.

3 1 ‘-7/2 ,7/2 .a’ 1 ) 2 *4 .j 1-1/2 ‘.7-1I4 ti/4 j/ 3

CARROT OAT MUFFINS 1 cup whole-wheat flour 1 cup uncooked old-fashioned rolled oats 1/2 teaspoons baking powder /z teaspoon baking soda 1/ teaspoon salt teaspoon ground cinnamon Dash of ground ginger Dash of ground cloves 1½ cups all-purpose flour Dash of ground nutmeg l/ ½ cup sugar cup crushed pineapple in 1½ tsp. baking powder unsweetened juice 1/3 cup plain nonfat yogurt, at ¼ tsp. ground nutmeg room temperature ¼ tsp. salt 2 large egg whites, at room 1 egg temperature, lightly teaten ½ cup milk 2 tablespoons canola oil 2 teaspoons vanilla extract ½ cup butter or margarine, /2 cup firmly packed light brown melted sugar ¼ cup sugar 1/2 cups shredded carrots o .3½ tsp. ground cinnamon l/z oup-qe ldan raiine¼ cup butter or margarine, Confectioners’ sugar for dusting melted the tops of the muffins (optional) Preheat oven to 400 degrees. Lightly coat nine 3-by-1½-inch (3½-to In a mixing howl combine t]our, 4-ounce) muffin cups with nonstick the ½ cup sugar, baking powder, vegetable cooking spray. nutmeg, and salt. Make a well in the In a large bowl, stir together flour, center of the dry ingredients. oats, baking powder, baking soda, salt, cinnamon, ginger, dove and In another bowl beat egg slightly; nutmeg. In another bowl, tir tf geth stir in milk and ¼ cup melted butter pineapple, er yogurt, egg vhitt s, oil or margarine. Add egg mixture to and vanilla. Stir in brown s ‘igat until flour mixture. Stir just nil moistened blended. Make a well in Dents r of (the batter may be lumpy). Lightly dry ingredients; add pineal)ple i grease muffin cups. Fill cups about ture and stir just to combine. Stir in carrots and raisins. two-thirds full with batter. Bake in a Spoon batter into prepared mu!2 in 350° oven for 20 to 25 minutes or till cups. Bake for 17 to 19 minutes, )t muffins are golden. until a toothpick inserted in center )f Meanwhile, in a shallow bowl a muffin comes out clean. Retno e combine the ¼ cup sugar and:: muffin pans to wire rack. Cool fot 5 cinnamon. Immediately dip tops of minutes before carefully removit g muffins from cups; finish cooling hot muffins into the ¼ cup melted rack. Serve warm, or cool complet. butter or margarine, then into the, ly and store in an airtight contain cinnamon-sugar mixture till coated. at cool room temperature. Thes muffins freeze well. Serve warm. Makes 12. I Makes 9 muffins, each 191 cato French Breakfast Puffs The name fbr tc recipe may sound more uptown than backroath, but many readers Claim this prizewinner is one of the most delicious muffins they’ve ever tasted.

Blueberry Corn Muffins 1 cup cake or all-purpose flour (see note) 2/3cup yellow cornmeal 1 tablespoon baking powder V2 teaspoon salt 2 tablespoon sugar 1 egg, room temperature V2 cup (1 stick) butter, melted V4 cup vegetable oil 1 cup milk, warmed (microwaved for 30 seconds) 1 cup frozen blueberries, thawed and blotted

These muffins are not too sweet, to better appreciate the flavor of the fruit.

Preheat oven to 400 degrees. Grease a 12-muffin tin. In a small bowl, thoroughly combine the flour, cornmeal, baking powder, salt and sugar. In a large bowl, whisk the egg, melted butter and oil until well blended. Stir in the warm milk Add the dry ingredients to the egg mixture and stir until blended. fold in blueberries. Spoon batter into muffin tin. Bake for 15 to 20 minutes, or until the edges of the muffins are golden and a toothpick comes out clean when inserted into the center. Remove from tin and cool a little before serving. Makes 12 muffins Nate: Cake flour makes lighter and fluffier muffins, but all-purpose flour works, too. These muffins, adapted from Marion Cunningham’s “The Breakfast Book” (Knopf, $24), are not very sweet, the better to appreciate the flavor of the berries. You can also substitute raspberries for the blueberries.

CAPE COD CRANBERRY MUFFINS 5 ounces (1 /4 cups) fresh or frozen cranberries 21/4 cups all-purpose flour 1 Vz teaspoons baking powder 1/2 teaspoon baking soda ‘/z teaspoon salt 3 tablespoons unsalted butter 3 tablespoons canola oil 3/4 cup sugar 2 large eggs, lightly beaten 2/3 cup orange juice 3/4 cup coarsely chopped toasted walnuts

Position racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees. Line 14 muffin cups with paper or foil cupcake liners. Place the cranberries in a food processor and pulse until coarsely chopped. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small saucepan, combine the butter and oil and heat until the butter melts. Stir in the sugar; it will not dissolve. In a large bowl, use a wooden spoon to stir together the eggs and orange juice. Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened. When the flour is almost incorporated, stir in the cranberries and walnuts. fill the muffin cups until almost full with batter, about ¼ cup each. Bake for 18 to 20 minutes, one pan on each shelf. Halfway through baking, rotate the pans front to back and switch them from one shelf to the other. Bake until the muffins are golden brown and the tops are springy to the touch. Cool on a wire rack. Makes 14 muffins.

PRALINE BISCUITS

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WHOLE WHEAT BISCUITS i cup plus 2 tablespoons whole wheat flour ½ cup plus 2 tablespoons unbleached white flour I/2 teaspoon low-sodium baking powder ¼ teaspOon baking soda z tablespoons low-sodium margarine 1 egg ½ cup non-fat yogurt Makes 6 large biscuits. Each has about 112 calorieS, 45 milligramS cholesterol and 82 milligramS so

Heat oven to t5O°

dium. Preheat oven to 450°. Spray 6 muffin cups with non-stick coating. Combine dry ingredients. Cut in margarine with fork or pastry blen der until crumbly. In separate bowl, beat together eg and yogurt. Mix with dry ingre clients to moisten. Don’t over mix. Drop batter into muffin cups and bake about 20 minutes until brown. I

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CARROT ZUCCHINI MUFFINS 3 tablespoons shortening 1/2 cup firmly packed brown sugar 2 egg whites, lightly beaten % cup skim milk 1% cup quick or old-fashioned oats, uncooked 1 cup all-purpose flour 1 tablespoon baking powder ¼ teaspoon nutmeg 1 cup shredded carrot 1/2 cup shredded zucchini Topping: 1/4 cup quick or old-fashioned oats, uncooked 1 tablespoon chopped almonds 1 tablespoon shortening, melt ed Yields 1 dozeü muffins. Heat oven to 400°F. Line 12 medium (about 2½ inches) muf fin cups with paper liners For muffins, combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended. Stir in egg whites and milk gradually. Com bine oats, flour, baking powder and nutmeg. Stir into liquid in gredients. Add carrots and zuc chini. Stir until just blended. Fill muffin cups almost full. For topping, combine oats, nuts and shortening. Sprinkle over each muffin. Press into batter lightly. Bake at 400°F for 20 to 25 minutes or until golden brown. Recipe from Crisco Kitchens.

½ cup butter 1/2 cup packed brown sugar 36 pecan or walnut halves Ground cinnamon 2 cups Bisquick baking mix 1/3 cup apples auce 1/3 cUp milk

‘I

PLACE 2 tsp. butte 2 tsp. brown sugar and 3 pecan halves in each of 12 murfin cups, 21/2 x 1 1/’’ Sprinkle cinnamon in each cup; heat in oven until melted. MIX baking mix, applesauce and milk until dough forms; beat 20 strokes. Spoon onto mixture in cups. BAKE 10 mm. Invert on heatproof serving plate. 12 biscuits.

iIiom ‘S Butterinillc Bisctdts 2 cups all-purpose flour teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup shortening 3/4 cup buttermilk

In a bowl, combine the flour, baking pow der, baking soda and salt; cut in shorten ing until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in, thickness. Cut with a 2-1/2-in, biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. Yield: 10 biscuits.

Sour Cteam Biscuits: In a large mixing bowl stir togeth

er 1¼ cups all-purpose flour and 1½ teaspo ons baking powder. Cut in ¼ cup ma,garine or butter till mixture resembles coarse crumbs. Stir in ½ cup reduced-fat dairy sour cream and ¼ cup ski,n milk On a lightly floured surface knead dough 8 to 10 times. Roll or pat to ½-inch thickness. With a 2-inch biscuit cutter, cut dough into circles. Makes 12 biscuits.

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1 Biscuits & Rolls

CARD4

Buttermilk Biscuits The buttermilk makes this traditional Southern specialty especially tight and tender 15 minutes preparation, 12-15 minutes baking

Makes 12 biscuits 2 1 % 3 5 1

cups all-purpose flout tablespoon baking powder teaspoon salt teaspoon baking soda tablespoons chilled solid vegetable shortening cup buttermilk

Preheat the oven to 425째 F. In large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into &

the flour mixture until coarse crumbs form.

Add the buttermilk, tossing with a fork until a dough forms.

Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

Pat the dough to %-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking

Great American Home Baking

sheet. Gather dough trimmings, pat to 3h-inch thick, and cut out more biscuits.

Bake the biscuits until golden, 12 to 15 minutes. Serve hot.

Baking Tips To produce flaky biscuits, take care not to overhandle the dough. For less waste and a speedier preparation, pat the dough into a square, then cut into square-shape biscuits with a floured knife. Bake as directed above.

1 Biscuits & Rolls

CARI4 C

Butter Crescents

Start the day on a high note with a cup of tea and these melt-in-your-mouth crescents. 30 minutes preparation, 1 hour 40 minutes rising and resting, 1.5 minutes baking

Makes 1 dozen crescents cup milk cup (1 stick) butter, softened cup granulated sugar teaspoon salt 1 package active diy yeast cup warm water (105°-115° F) large egg, lightly beaten 1 34-4 cups all-purpose flour Glaze large egg, lightly beaten 1

1 In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to ukewarm (95-100 F).

2 In a small bowl, dissolve yeast

6 Grease 2 baking sheets. Using

in warm water. Let stand until foamy, 5 to 10 minutes.

a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.

3 Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl. ..

4 On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

5 Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes.

7 Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. 8 Preheat oven to

4000 F. Brush

crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

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Great American Home Baking

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HELP FOR NEW BAKERS •Measuring flour—Stir the flour in your canister to lighten it. Then, gently spoon the flout into a dry measuring cup and level off the top with a straight-edged knife. Sifting isn’t necessary. •Mixers—A standing mixer is the best choice for mixing dough. How ever, a portable, hand-held mixer works for this recipe. • Yeast—Don’t use quick-rise yea5t for this recipe. That yeast works best only with bread doughs that have just one rise. • Rising times—Timings for dough rising are guidelines. The actual time needed may be more or less than indicated. (For instance, a warm, humid day can lessen the rising time.) • Storage—Wrap cooled bread loaves in foil or plastic wrap, then place in a plastic storage bag; tie bnq. Store in a cool dry place; do igerate.

• Shape the dough into a ball. Place dough in a lightly greased large bowl; turn dough once to grease it all over. Cover dough lightly with a towel and let it rise in a warm place. (Sometimes I let the bread dough rise in a micro wave oven, see directions at right. Other times, I use my conventional oven. Just make sure you don’t turn the oven on!) Let the dough rise till it doubles in size. This will take 1 to 1½ hours (see bottom photo at left). • Punch dough down. Divide the dough in half. Cover and let dough rest for 10 minutes. (This relaxes the dough and makes shaping easier.) • Shape dough into two balls, then pat each ball into a loaf shape, tucking edges underneath to create a smooth top. Place dough in 2 greased 8x4x2inch loaf pans. Or, shape dough into 2 round loaves about 6 inches in diame ter and place 5 inches apart on a greased baking sheet. Cover and let dough rise again till nearly double (30 mutes). in a 375° oven for 30 to 40 minutes. Lightly cover with foil the last 15 minutes to prevent overbrown ing. To test for doneness, tap loaf with your finger. A hollow sound means that the loaf is baked. Remove the bread from the pan or baking sheet:

CDDk1D-CDOt

contin ued from page 155

HOMEMADE WHEAT BREAD Before you start mixing the bread dough, read the rectpe and gather the ingredients and equipment— 3 to 3/2 cups all-purpose flour 2 pkg. active dry yeast

1% cups milk 1% cup packed brown sugar 2 Tbsp. margarine or butter 7Y2 tsp. salt 2 cups whole wheat flour • Put just 2 cups of the all-purpose

flour into a large mixer bowl. Dump in all of the yeast. Set the bowl aside. • In a small saucepan heat the milk, brown sugar, margarine or butter, and salt just till warm (120° to 130°) and margarine is almost melted, stirring constantly. Use a thermometer to check the temperature of the milk mixture. If the liquid is too hot when added to the yeast, it will kill the yeast and your bread will never rise. If the liquid is too cool, the dough will take a much longer time to rise. cool on a wire rack before slicing. (A cool loaf is easier to slice.) Makes 2 loaves, 16 slices each. Homemade Out Bread: Prepare Homemade Wheat Bread as directed except use only 1 cup whole wheat flour and substitute 1 cup rotted oats for the remaining wheat flour. Homemade

Multi-Grain

Bread:

Prepare Homemade Wheat Bread as directed except substitute ½ cup rolled oats, ½ cup toasted wheat germ, ½ cup cornmeal, and ½ cup cracked wheat for all of the whole wheat flour. Shape all of the dough into one loaf and place in a 9x5x3-inch loaf pan. (This heavier bread dough bakes best as one big loaf instead of two.) Bake 45 to 50 minutes, covering with foil the last 15 minutes. Nutrition information per slice of Wheat

Bread: 88 calories, 1 gfat, 1 mg choL, 3 gpro., 17g carbo.. 116 mgsodium, and 1 g dietaiy fiber. Microwave rising directions for Wheat Bread or Oat Bread: first test your microwave oven to make sure it is suitable for bread dough rising. If 2 tablesnnnnc ncilti cti,-’k mrri,

• Add the warm liquid to the flour mixture in the mixer bowl. Beat with an electric mixer on low speed for 30 seconds. While mixing, use a rubber spatula to scrape the flour from the sides of the bowl. After 30 seconds of mixing on low speed, set the mixer on high speed and beat for another 3 min utes. At this point, the batter should be thick but runny. • Using a wooden spoon, stir in all of the whole wheat flour. Then stir in as much of the remaining all-purpose flour as you can (see top photo). Lightly flour a wooden board or smooth countertop, using some of the remaining all-purpose flour. Turn the dough out onto the floured surface. The thick dough will stick to your fin gers, so sprinkle flour onto your hands before kneading. • Knead in enough of the remaining all-purpose flour to make a moderate ly stiff dough that is smooth and elas tic. Knead dough for 6 to 8 minutes (see middle photo). You’ll know you’ve kneaded long enough when the dough is somewhat firm to your touch and it kneads easily.

melts completely in less than 4 min utes on your oven’s lowest setting (10% power), the setting has too much power and will kill the yeast before the bread has a chance to rise. If your microwave oven passes this test, knead dough as directed and shape it into a ball. Place in a lightly greased microwave-safe mixing bowl; turn once to grease the surface. Pour 3 cups water into a 4-cup measure. Cook, uncovered, on high (100% power) for 6½ to 8½ minutes or till boiling. Move cup to back of oven. Cover the dough with waxed paper. Heat dough and water side by side on 10% power (low) for 13 to 15 minutes or till the dough has almost doubled. Punch dough down; cover and let rest for 10 minutes. Grease two gx4x2inch microwave-safe loaf dishes. Di vide dough in half Shape each half into a loaf and place in the prepared loaf dishes. Cover dough with waxed paper. Heat dough and water on low for 6 to 8 minutes or till nearly double. Bake the loaves in a conventional oven as directed for a brown, crisp inn

H MIXING. After beating, stir in whole wheat flour. Then, add flour till dough becomes too s

I KNEADING. Fold the dough o down with the heel of your h give dough a quarter-turn am

CHECK RISING. After rising, t ready to shape when you pre ;.,.,, ;, ...,,1 +1,.. ;nA..ntnti

SOURDOUGH STAR’i’t

4 baking potatoes 1 quart water 2 cups unsifted flour 1 tablespoon sugar 1 teaspoon salt Boil potatoes in water until they are soft but not mushy. Drain and save potato water. The potatoes may be used for another recipe. Add flour, sugar and salt to potato water and put batter into crock or jar (anything but a metal contain er). Leave it loosely covered in a warm place for 3 to 4 days. It should become obviously sour and bubbling from the fermentation of wild yeast. If not, throw everything out and start over. Once the starter is going, it can be refrigerated indefinitely; just freshen it every couple of weeks by taking some out and replacing it riour and water as described wit 41 i. i ,eaow. .

SOURDOUGH FRENCH BREAD

1¼ cups warm water 1 cup sourdough starter 5 to 6 cups unsifted flour 2 teaspoons salt 1 package active dry yeast ¼ cup warm water Mix warm water with starter in large bowl. Add 4 cups flour and mix thoroughly. Turn dough into large, buttered bowl; let stand, cov ered with a towel, in a warm place overnight. In the morning, stir down the dough and take out 1 cup to put back with the original starter. Dis solve the salt and yeast in ¼ cup warm water. Stir it into the dough; add 1 additional cup flour; mix well, and turn out on floured board. Knead for 10 minutes, adding more flour if necessary to make a heavy dough. Let dough rise 3 to 4 hours at about 70°; punch it down and divide it in two. Shape into 2 oblong loaves, over, and let rise on a lightly oiled ‘ookie sheet for 2 hours. Slash tops iagonally with knife. Preheat oven to 450°. Put a shallow pan of boiling water on bottom shelf of oven. Brush loaves with water and bake until golden brown, about 25 to 30 minutes. For crisper crust, spray the bread with cold water every 4 to 5 minutes -

Oatmeal iftead 2 cups oatmeal, regular or quickcooking 3 cups boiling water teaspoon salt cup molasses packages yeast 8 cups flour, approximately Pout boiling water over oatmeal and let stand until lukewarm. Add salt, molasses, and yeast which has been dis solved in ½ cup lukewarm water. Add flour until dough is manageable. Knead until smooth. Let rise until double in bulk. Punch down, form into rolls or loaves. (One recipe will make two dozen small rolls and two loaves of bread, or three loaves of bread.) Put dough into greased pans and allow to rise until dou ble. Bake at 400 degrees for 15 minutes for small tolls, or at 350 degrees for 30-40 minutes for loaves. Both bread nd rolls freeze well. tedsc. MiNUTE BEER BD(Makes1 loaf) 2packages 2¼to2¾cups Flelscbmann’s’ Active unslftad white flour DryYeast 1¼cuunsifted cup warm water ½ rye flour (1O5-l15F.) cup beer 1 teaspoon caraway 2 tablespoons honey seed i taiiiesiioon 2 teaspoons salt Fleischmann’ rlic powder ½teaspoonqa Margarine Mix 1½ cups white flour and rye flour. Heat beer, honey and margarine unti warm U05-11liE). Dissolve yeast in water in large warm bowl Add warm beer mixture, caraway seed, salt, garlic powderand 1½ cups flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough. On floured board, knead until smooth, about 4 minutes. Shape into a bali. Place in a greased 8 inch round pan, turning to grease top. Flatten to fit pan. Cover. Let rise in warm. draftfree place 45 minutes. Bake at 375E for 25 to 30 tninutes, or until done. Remose from pan. Brush with additional margarine if desired. Cool o,: rack. For more variations, including Potato Rye and Dinner Rolls, send for your free 90M,nute Breads recipe booklet Send a stamped, self’addressed envelope to 90’Minute Breads. Box 645, Dept. B, M,,dison Sguare Station, New York, NY. 110.

Classic Sticky Buns

Want a sweet, rich, gooey treat? This is it! Dough 1 1/2 cups lukewarm water, 11Of 1/4 cup brown sugar (or maple sugar) 1 tablespoon active dry yeast 2 eggs 1/4 cup dry milk powder 1/4 cup (1/2 stick) butter, melted 1 cup KA 100% White Whole Wheat Flour 2 teaspoons salt 5 to 5 1/2 cups KA Unbleached A-P flour filling 1/4 cup (1/2 stick) butter, melted 2 teaspoons cinnamon 1/4 cup brown sugar (or maple sugar) 1/2 cup EACH raisins and chopped nuts Topping 1 pound brown sugar 3/4 cup light corn syrup Make a smooth, supple dough, by hand or machine, let it rise for 1 1/2 hours, then punch it down and roll into a 12 x 24-inch rectangle. Brush with butter and sprinkle on the remaining filling ingredi ents. Grease a 14-inch round pan and add the topping ingredients. Roll up the dough, long side-first, jelly-roll style, and cut into 1-inch thick slices. Place the slices in the pan, cover and let rise 30 minutes. Bake in a preheated 350°f oven for 30 to 35 minutes, using foil to prevent overbrowning. Carefully invert onto a cooling rack. Yield: about 2 dozen STICKY buns.

Italian bread Dear Neighbors,

Th[s for M,A., Wakefield. ITALIAN BREAD 10 cups flour, sifted 2¼ cups lukewarm water 2 teaspoons salt 2 packages yeast ¼ cup salad oil Sift flour into bowl. Make a well and add water, yeast and salt (or dissolve yeast in water first). Mix and then knead thoroughly about 10 minutes, till smooth and elastic. Pdr: oil over lough and continue’to

knead tilt no longer sticky, about 5 minutes. Cover with clean towel and let rise in warm place till dou ble. Divide in 2. Roll each into ob long loaf. Roll tilt 12 inches long. Place on ungreased baking sheet about 5 inches apart. Make cuts on top. Cover and let rise till double. About 1 hour. Bake at 425 degrees for 10 minutes, then 375 degrees about 30 minutes till brown and it sounds hollow when tapped.

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GRANDMA’S OATMEAL BREAD 2 packages dry yeast 1 cup warm water 11/2 boiling I old-fashioned oatmeal 1,5 cup light molasses 3/ cup shortening 1 tablespoon salt 2 beaten eggs 6to6½ cups siftedfbur (part whole wheat if preferred) I egg white 1 tablespoon water Additional oatmeal Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make a soft dough. Turn out outo lightly floured sur face, cover and let rest 10 mInutes. Knead until smooth, about 10 mIn utes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about I 4 hours. Punch down. Coat 2 well-greased, 8½-by-4by-234. inch loaf pans with 2 tablespoons of rolled oats In each pan. Divide dough In half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mix-’ ture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350 degrees for 40 to 50 minutes. Cover with foil or brown paper after baking 15 min utes if tops are getting too brown. From Mrs. Ruben Leyendecker. cups

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homemade cinnamon swirl bread always foils apart when you Cut it? The Culprit is the sugor and/or butter that you spread on the dough before rolling. Ifyou roll your dough out and sprinkle it with Cinna mon and a touch of sugaG your loaf will stay together. 2 1/2 teaspoons special instant yeast 3 tablespoons sugar 1 1/2 teaspoons salt 3 1/2 cups King Arthur Vnbleached All-Purpose Flout 1/4 cup dry milk powder 2 tablespoons unsalted butter, Cut into pieces 1 cup + 2 tablespoons warm water 1 tablespoon cinnamon mixed with 1 tablespoon sugar Place all of the ingredients, except the cinnamonsugar, into the pan of your bread machine. Program the machine for Manual or Dough, and press Start When the machine has completed its cycle, transfer the dough to a lightty oiled work surface, and let it rest for 5 minutes, Pat or toll it into an 8 x 15-inch rectangle, and sprinkle it evenly with the cinnamon sugar. Starting wtth a short end, roll the dough into a tight log, luck the ends undei and place the loaf, seam side down, in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Drape the pan with lightly greased plastic wrap, and let the dough rise for I 1 1/2 hours, or till it’s risen about 1 inch over the top of the par. Bake the bread in a preheated 3755F oven for 35 to 40 minutes, or until it tests done, lent the bread with aluminum foil the final 10 minutes of baking, if it’s getting too brown. Remove the bread from the pan and cool it completely on a wire rack. juVct

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FETA-OUVE BREAD WITH DILL cup oil-cured black olives /3 cup green olives 1,5 cup crumbled feta cheese 2 teaspoons lemon juice 4 tablespoons softened butter .4 teaspoon freshly ground black pepper 1 tablespoon minced fresh dill weed I loaf French or Italian bread, cut into 16 slices 1/3

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Remove the pits from the olives. Place olives in a food processor and chop coarsely. Add the feta cheese, lemon juice, softened butter, pepper and dill. Process until creamy. Spread on one side of each slice of bread. Wrap the loaf in aluminum foil. (This can be done several hours in advance. Refrigerate. Remove from refrigerator about 30 minutes before heating.) Bake in a preheated 350-degree oven 15 minutes.

cups milk cup sugar teaspoons salt cup butter cups raisins cup warm water packages active dry yeast 3 eggs 7½ cups unsifted allpurpose flour cup sugar 2 teaspoons cinnamon 1 egg white ½ cup butter. melted Heat milk until simmering around edges. Remove from heat and add sugar. salt. but ter, and raisins. Stir until butter melts and cool to lukewarm. Sprinkle yeast over water in large bowl, stirring until dissolved. Add milk mixture, eggs, and 4 cups flour. Beat vigorously with wooden spoon until smooth, \ around 2 minutes. Gradually add remaining flour and work in until dough is stiff (you may have to use your hands for this). Turn out dough onto lightly floured pas try cloth and knead until smooth, about 10 minutes. Place in lightly greased bowl and turn over. Cover with towel and let rise in a warm place until dough is doubled for 1 to 1½ hours. Mix sugar and cinnamon. Return dough to lightly floured pastry cloth and divide into thirds. Roll out each third into 16x8-inch rectangle. Brush with • egg white and sprinkle generously with cin namon-sugar. Starting at narrow end, roll up jelk-roll style. Pinch edges and tuck ends. Place seam side down in greased 9x5x3-inch loaf pan. Brush surface with 1 ta blespoon melted butter and cover with towel. Repeat with remaining dough. Let rise in warm place until tops are rounded and sides reach edges of pan, about 1 hour. Preheat oven to 3750 F and place pan of water in oven. Slash loaves on the diagonal with serrated knife. Brush each with remaining butter and sprinkle with cinnamon-sugar. Bake 35 to 40 min utes on middle rack until tops are well browned (cover with foil if bread is getting too brown). Bread is done when it makes a hollow sound when tapped. Remove from pan and cool on wire rack. Serve warm. Makes 3 loaves. 1½ ¼ 2 ½ 1½ ½ 2

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ITALIAN SNACK BREAD (FOCACCIA) 24 cups all-purpose flour 1 package Fleishmann’s RapidRise Yeast 1 teaspoon rosemary or 212 teaspoons oregano leaves 12 teaspoon salt 1 cup water 2 tablespoons olive oil 1 egg, at room temperature 14 cup olive oil cup grated Parmesan cheese ‘2

,DltLY CASSEROLE BREAD

Angel Biscuits 2 packages (114 ounce each) -,S active dry yeast 1/4 cup warm water (11O-115) 2 cups warm buttermilk (71O-175°) 5 cups all-purpose flour 7/3 cup sugar 1 tablespoon baking powder 7 teaspoon baking soda 2 teaspoons salt 7 cup shortening Melted butter or margarine Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside.

In a large mixing bowl, combine flour, sug ar, baking powder, soda and salt. Cut in shortening with a pastry blender until mix ture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2-in, thick ness. Cut with a 2-1/2-in, biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 4500 for 8-10 min utes. Lightly brush tops with melted but ter. Yield: about 2-1/2 dozen.

CARROT BREAD

!- cup vegetable oil k cup honey 1 !- cups grated carrots 1 egg 1 teaspoon salt 1 teaspoon honey ¾ cup warm milk 1 package yeast 1 cup whole wheat flour 3!. cups unbleached white flour 2 teaspoons cinnamon 1 teaspoon nutmeg cup raisins cup millers bran or wheat germ

Side aside 1 cup of flour. In large bowl, combine remaining flour, undissolved yeast, rosemary or oregano and salt. Heat water and 2 tablespoons oil until hot to the touch, 125° to 130°F; stir into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let rest 10 minutes. With lightly oiled hands, spread dough in an oiled 13-by-9-inch pan. Make small indents in surface of dough with finger or end of wooden spoon; drizzle with remaining oil. Top with cheese and walnuts; press nuts into dough. Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400°f for 25 minutes. Cool in pan on wire rack. Serve warm or cool, cut into squares. Makes 6 servings.

Mix oil, ‘/i cup honey, carrots, egg and salt; set aside. Mix 1 teaspoon honey with luke warm milk; add yeast. Let sit until yeast starts to foam, about 10 minutes. Add carrot mixture. Stir in flours, raisins, spices and bran. Knead on floured board until smooth and elastic. Place dough in a large greased bowl and cover with plastic wrap. Let rise until doubled in bulk, 1 ½ to 2 hours. Punch down and let it rest 10 minutes. Shape into two loaves and place in greased loaf pans. Let rise for 20 to 30 minutes. Bake in preheated 400-degree oven for 15 minutes, then at 375 degrees for 30 to 40 minutes or until done. Makes 2

io kneading! Just mix the savory batter, let it e. then turn t into a cacserole dish.

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1 packet Red Star Active Dry Yeast (or 1 cake Red Stat Compressed Yeast) ¼ cuu warm water 1 cup creamed cottage cheese, heated to luke warm 2 tablespoons sugar 1 tablespoon French’s Instant Minced Onion 1 tablespoon L.and O’Lakes Butter 2 teaspoons French’s Dill Seed 1 teaspoon Diamond Crystal Salt 14 teaspoon soda 1 unbeaten egg Purpose 214 to 2½ cups Pillsbury’s BEST All Flour Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. (for first addition of flour, use mixer on low speed.) Cover. Let rise in warm place (85w to 9O F.) until light and doubled in size, 50 to 60 minutes. Stir down dough. Turn into well-greased 8-inch round (11/2 or 2 qt.) casserole. Let rise in warm place until light, 30 to 40 minutes. Bake at 3500 for 40 to 50 minutes until golden brown. Brush with soft Land O’Lakes Butter and sprinkle with Diamond Crystal Salt. Makes I round loaf.

:iI BY JOY TAYLOR

UR BEST-EVER CIr4rJAJ.Aar4J RLLS

f you were deserted on a tropical island and could take any three foods with you, what would you choose? For me, the an swer is easy: Chocolate-chip ice cream, deepdish sausage pizza, and gooey, homemade cinnamon rolls. I’d dig into a warm cinnamon roll every morning, gently tearing the light lay ers apart to reveal the golden raisins and nuts swirled inside. Even without the tropical island, I’d be in heaven.

RAISIN-PECAN CINNAMON ROLLS The best part about making this rectpe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waitingfor the rolls to come out of the oven is the hardest part— 4’/, 1 1 ½

to 5 cups all-purpose flout pkg. active dry yeast cup milk cup margarine or butter ½ cup sugar ½ tsp. salt 3 eggs ¾ cup packed brown sugar ‘4 cup all-purpose flour 1 Tbsp. ground cinnamon ½ cup margarine or butter ½ cup light raisins ½ cup chopped pecans ‘rTb5P. half-and-half or light cream 7 recipe Powdered Sugar Glaze

In a large mixer bowl combine 2¼ cups of the flour and the yeast. In a small saucepan heat the milk, the ½ cup margarine or butter, the ½ cup sugar, and salt just till warm (120° to 130°) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl con stantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2¼ to 2¾ cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour). For filling, combine brown sugar, the ¼ cup flour, and cinnamon. Cut in rem”’ g margarine or butter till crum bly; set aside. 120

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Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1½-inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep-dish pizza pan or a 13x9x2inch baiting pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don’t chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375° oven for 25 to 30 minutes or till light brown. If neces sary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for I minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes $ rolls. Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. Powdered Sugar Glaze: In a bowl stir together 1¼ cups sifted powdered sugar, 1 teaspoon corn syrup. ½ teaspoon vanilla, and enough haf-and-haf or light cream (1 to 2 tablespoons) to make of drizzling consistency. Nuhilion infonnaffon per roIl: 744 caL (33% from fat), 28 g fat, 84 mg choL, 13 gpro., 113 g carbo., 4 g dietaiyfiber, 409 mg sodium. US RDA: 13% calcium, 28% iron, 37% vic A, 69% thiamine, 51% riboflavin, 37% niacin. EEflER HOMES AND GARDENS, OCTOBu

Linda’s Whole Wheat Braid Linda ide is King Arthur flours con sumer affairs coordinator and handles all man ner of communications with customers. She and her husband, Brad, have a 15-year-old son, Philip, and they all enjoy good bread (which she bakes often; we all know how long a loaf of bread lasts around a 15-year-old!). We all loved this 100% whole wheat braid when Linda mode it for us. Dough 11/4 cups warm water, 105°-hO’ f 1 1/2 teaspoons regular instant yeast 3 to 3 1/2 cups King Arthur 100% White Whole Wheat or Stone Ground Whole Wheat flour 2 tablespoons olive oil 1/4 cup maple syrup 1 1/2 teaspoons salt 1/4 cup sesame or flax seeds 1 tablespoon vital wheat gluten Glaze

1 egg lightly beaten with 2 tablespoons water In a large bowl, combine the water, yeast, 1/2 cup of the flour, oil, 1 tablespoon of the maple syrup and salt. Let the mixture proof for 10 minutes. Reserving out 1 table spoon of the seeds, add the remaining ingredients to the dough, using only enough flour to form a shaggy mass of dough. Turn the dough out onto a floured sur face, kneading in more flour to form a smooth, elastic ball. This should take about 10 minutes. Allow the dough to rest briefly, then knead 10 minutes more. Put the dough in a lightly oiled bowl, cover with plastic wrap and/or a damp towel, and let rise until doubled in bulk, about 40 minutes. Punch the dough down to expel any air bubbles. Cut off one-third of the dough, covering it and setting it aside for later. Divide the remaining dough into three pieces; roll them into 24-inch long snakes. Braid the three snakes together, tucking under the loose ends. Cut the reserved dough into three pieces, and roll them into 18-inch long snakes. Braid these smaller snakes and top the large braid with the smaller one. Cover and let rise until doubled in bulk, about 40 minutes. Beat together the egg and water and gently brush the mixture oil over the dough before sprinkling on the reserved seeds. Bake the bread in a preheated 350° oven far 35 to 40 minutes, until it’s well-browned and hol low-sounding, or until an instant-read ther mometer registers 190°F. Yield: 1 loaf.

Steph’s Rye Bread Stephanie Mann, a member of our Bakers Store retail team, will be running in the New York City Marathon this November. We hope she’ll be partially fueled by this bread, which she comments on as follows: This recipe is based on one in Bernard Clayton’s New Complete Book of Breads. My father is a rye bread fanatic who grew up in a Jewish household in Albany, N.Y. and has yet to find a rye bread that compares to the great bakery stuff he ate growing up. This bread has gone through many variations and several times I’ve even driven to taste tests my parents’ summer home in Lake George, N.Y. with my starter and ingredients and fin ished it there and the following version is the one he likes the best.”

Swedish Rye Bread -f pk ctrredry jieast ¼ cup warm water (105° to 115°) ¼ cup margarine or butter, cut up

¼ cup sugar ¼ cup light-flavored molasses 2 tsp. salt 2 cups boiling water 2 cups rye flour 4¾ to 5Y2 cups all-purpose flour Margarine or butter, softened

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Starter/Sponge 2 cups medium rye flour 1 tablespoon special instant yeast 1 tablespoon 5-Seed Baking Blend (p. 13) 1 1/2 cups water

Mix the above ingredients in a large bowl, cover with plastic wrap and let stand at least 2 hours or up to three days. The longer it stands, the more flavor it will develop. Add gradually to the sponge: 1 cup water 1/4 cup molasses 1 tablespoon 5-Seed Baking Blend 1 egg 1 tablespoon salt 2 cups medium rye flour 2 cups first clear flour 2 cups King Arthur All-Purpose flour Mix until the dough is a shaggy mass that no longer adheres significantly to the bowl. Turn it out onto a well-floured board; it’ll be fairly sticky and soft throughout the kneading process, but knead it until it’s smooth and supple. Place in a well-greased bowl, cover and let rise until doubled in size, 1 to 1 1/2 hours. Punch the dough down, shape into two round loaves, and place on a lightly greased pan. Let stand, covered, for 30 minutes. Brush loaves with water or egg white, and sprinkle with 1 tablespoon 5Seed Baking Blend. Bake at 450°f for 30 to 40 minutes. Yield: 2 loaves.

In a small bowl dissolve yeast in the warm water. Set aside. Meanwhile, in a large mbting bowl place the ¼ cup margarine or buner sugar, molasses, and salt. Add the boiling water; stir till margarine or butter is melted. Add rye flour. Beat on low speed of an electric mixer till combined, then on medium speed for 3 minutes or till smooth. Gradually beat in yeast mixture till combined. Using a wooden spoon, stir in as much of the all-purpose flour as yqu can. Turn the dough out onto a lightly

floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes

total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till double in

(1¼ to 1¼ hours). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2size

inch or 9x5x3 -inch loaf pans. Cover

and let rise in a warm place till near lv double (40 to 50 minutes). Bake in a 350° oven for 35 to 45 minutes or till done. Remove from pans. Brush tops of warm loaves with a little softened margarine or butter. Cool on wire rack. Makes 2 loaves

The following recipe is from the Culinary Institute of America’s Breakfasts and Brunches cookbook (Lebhar-Freidman, 2005, $35). Note: A candy thermometer is essential for preparation.

STICKY BUNS WITH PECANS teaspoons active dry yeast 3/4 cup milk, warmed to 110 degrees 4 cups bread flour ‘/4 cup sugar ‘/4 cup butter, softened 2 large eggs, lightly beaten 1 teaspoon salt Egg wash (1 egg whisked with 2 tablespoons cream or milk) 1/2 cup pecans 2 cups Pan Smear (recipe below) 1 cup Cinnamon Smear (recipe below) 2114

Place the yeast and warm milk in the bowl of a mixer and stir to dissolve; let stand about 5 minutes. Combine 24 cups of the flour with the sugar, butter, eggs and salt. Mix on low speed using the dough hook just until the dough comes together. Add as much of the remaining flour to the mixture as needed so dough is no longer sticky. Increase speed to medium-high and mix until dough is soft, smooth and elastic, about 5 minutes. Shape dough into a bail and place in a lightly greased bowl. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places. Cover and let rise until doubled, about 1 hour. While dough rises, toast and chop the pecans, and set aside; prepare Pan Smear and Cinnamon Smear, and set asidef,f Pre-heat oven to-46 dgrees. Prepare two 9-inch square baking pans by pouring 1 cup of Pan Stuear into each of them; sprinkle with the toasted, chopped pecans. Roll dough into a rectangle 8 by 14 inches and about inch thick. Dust dough and rolling pin with flour to prevent dough from sticking. Brush a 1-inch-wide strip of egg wash along the long side of the dough closest to you. Spread the Cinnamon Smear evenly over the remaining dough. Roll the dough to form a log, starting with the edge opposite the egg-washed strip. Pinch the dough together to seal the seam. Slice into 12 equal pieces. Place 6 rolls in each of the prepared pans. (You can refrigerate the rolls at this point for up to 24 hours, or freeze up to 1 month.) Cover the rolls and let them rise until they have nearly doubled, about 30 minutes. Brush lightly with egg wash. If sticky buns have been prepared in advance, remove them from the refrigerator and allow them to warm to room temperature before baking. Bake rolls until baked through and crust is golden brown, about 30 minutes. As soon as you remove the pans from the oven, turn each pan over onto a plate. Lift the pan away and cool rolls before serving. Makes 12 sticky buns. Nutrition information per bun: 470 calories, 9 grams protein, 79 g carbohydrates, 15 g fat, 280 milligrams sodium, 40 mg cholesterol., 2 g fiber.

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PAN SMEAR 1 cup light brown sugar 3/4 cup dark corn syrup 1 cup heavy cream Note: A candy thermometer is essential for preparation. Combine the brown sugar, corn syrup and heavy cream in a saucepan and heat to 220 degrees, stirring frequently to prevent scorching. Cool to room temperature before using. (The smear will he caramelcolored and spy.) Makes 2 cups.

CINNAMON SMEAR ‘I cup bread flour 1/3 cup sugar 2 teaspoons ground cinnamon 3 tablespoons butter 3 large egg whites Mix together flour, sugar and cinnamon in the bowl of a mixer. Add the butter. Using the paddle attachment, mix on medium speed for. 1 minute, or until it looks like coarse meal and there are no visible chunks of butter. With the mixer on medium speed, add the egg whites one at a time. Continue to mix until fully combined, scraping down the bowl as necessary. (The smear will be a kind of granular paste.) Makes 1 cup.

Roll the sticky

bun dough with your fingertips, using a light touch to make “logs” of even width. Space the buns evenly in the pan, so that their sides just touch one another.

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PINEAPPLE-CARROT TEA BREAD’

Spread butter or cream cheese onto slices of this go-with-anything bread 0i crown them with djfferent toppings such as ham, watercress, and orange sections, as pictured on page 157— 2¼ cups all-purpose flour 1 pkg. active dry yeast 7 8-oz. can crushed pineapple fjuke pack) ¼ cup sugar ¼ cup margarine or butter

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You know that yummy Italian bread you get in the supermarket? The fat, golden, sesame-seed-sprinkled braid? Yes, you CAN make it at home. And here’s how. 3 cups King Arthur Unbleached AllPurpose flour 1/4 cup Italian Bread Improver 1 1/2 teaspoons salt 1 teaspoon sugar 2 teaspoons instant yeast 1 1/4 cups water 2 tablespoons olive oil In a large bowl, combine all of the ingredients to make a smooth, supple dough, adjusting the amount of water or flour as necessary. Knead the dough for 5 to 8 minutes, then set it aside to rise, covered, for an hour, or until it’s doubled in bulk. To make the dough in your bread machine, place all of the ingredients into the machine, program for Manual or Dough, and press Start. Transfer the dough to a lightly greased work surface, and divide it into three 12 to 14-inch logs. Braid the logs, pinching and sealing both ends, and transfer the braid to a lightly greased bak ing sheet. Cover the dough and allow it to rise till doubled in bulk, about 45 minutes. Spray the dough gently with warm water, and sprinkle it with sesame seeds. Bake the bread in a preheated 400F oven for about 25 minutes, or until it’s golden brown. Turn off the oven, crack it open an inch or so, and allow the bread to c in the oven. Yield: One delicious loaf.,.

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½ tsp. salt 7 egg 7 tsp. vanilla ½ cup shredded carrot • Lightly grease an gx4x2-inch loaf

pan; set aside. In a large mixing bowl stir together ¾ cup of the flour and the yeast; set aside. • Drain pineapple, reserving ½ cup of the juice. In a saucepan heat and stir reserved pineapple juice, sugar, margarine or butter and salt just till warm (120’ to 130’) and margarine is almost melted. Add to flour mixture. Add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl occasionally. Beat on high speed for 3 minutes. Stir in pineapple and carrot. Using a spoon, stir in remaining flour (the batter will be sticky).

• Spoon batter into prepared pan.

Cover and let rise in a warm place till almost double (45 to 60 minutes). Bake in a 375° oven for 35 to 40 miii utes or till golden, covering with foil the last 10 minutes if necessary. Re move bread from pan. Cool on a wire rack. Makes 1 loaf (16 servings).

VALNUT EASTER BREAD

17th nutty bread tastes so rich, you can ‘at it plain— 6 2 1½ ½

to 6½ cups all-purpose flour pkg. active dry yeast cups milk cup sugar

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½ cup margarine or butter ½ tsp. salt ½ tsp. ground nutmeg 1 egg ¾ cup finely chopped walnuts 70 walnut halves 1 beaten egg yolk 1 Thsp. water • In a large mixing bowl stir together

3 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, margarine or butter, salt, and nutmeg till warm (120° to 130°) and marga rine is almost melted. Add to flour mixture. Add whole egg. Beat with an electric mixer on low speed for 30 sec onds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in the chopped nuts and as much remaining flour as you can. • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moder ately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour). continued on page 166 7__

Call Toll-free, 1-800-827-6836

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bili. f lace on 1 or 2 greased baidng sheew, allowing 4 inches between bails. Fist. ten each to a 5½-inch diam eter. Di vde Jie remairnng ponioo of dough into 16 pie’.e.. Roll each piece inro a i0.inch-iong rope. Loosely twin. 2 ropes together, repeat wit h remaining ropes, niaing $ twisted rop es total. S Pic. ‘wc rf thu twiatd ropes in a cross atop each flattene d ball of dough; tuck rope ends und er balls. Place two more tcvisted rop es aroond the hare of each ball , stretching he ropes if cessary so eads will meet (tee photograph, below). Bfl2sn ends witt water; pinch togethe r to seal. Also, brush water onto cen ters and ends of crossed ropes. Press a walnut half in center and at end s of ropes Cover and let rise in a warm place till almost d6uble (about 30 min utes).

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xn bows stIr oehc r yolk and the I ablespoon wa ter brush onto loaves. Bake in a 350° ove n for 45 to 50 m3mites or i11 bread sotuids hol low, covering loosely with foil after 25 min:iws. (If using 2 baking she ets, re frigerate I loaf while the ether bakes.) Remove from pan; cool oi a wIre tack. Makes 2 loaves (32 serv ings). M,k.e-ihesd aretti,jw Bake the loaves as dirixtted, cool thcroughiy. Wrap in freezer wrap or foil ; freeze up to 8 months. To serve, thaw for , cov eted, overnight in the retriger ator. tos’ per servii,q: 9 ce,’zts 1e6

double (30 to 45 minutes). nesh doujh wHit ep w he Bake in a 350° oven for 12 to iS minutes or till golden. Cool on wire racks. Snip reserved apricots into 40 thin slivers. Using a spoon, top each bun with an X of Apricot icing; deoora te each X with 2 apricot slivers. Ma kes 20 rolls.

GRAcNys BROWN BREAD

Shortcut Olive flotbread When baking both breads at once, switch placement of baking sheets in oven hafivay through the baking. C bake one flatbread at a time, keepin the unbaked bread covered in the refrigerator white the other bread is baking. 1 1 2 ¼

1 6-oz. pkg. hot-roll mix egg

Tbsp. olive oil or cooking oil cup snipped fresh basil or 2 tsp. dried basil, crushed 2/3 cup finely chopped onion 3 Tbsp. olive oil or cooking oil ¾ cup pitted kalamata olives, drained and chopped ½ cup crumbled feta cheese (2 oz.) Lightly grease two large baking sheets; set aside. Prepare hot-roll mix according to package directions for basic dough, using the 1 egg and substituting the 2 tablespoons olive oil or cooking oil for margarine. Stir in 1 tablespoon of the fresh basil or ½ teaspoon of the dried basil. Knead dough and allow to rest as directed. Divide dough in half and roll each portion into a 12or 13-inch round. Place on prepared baking sheet. In a skillet cook onion and remain ing basil in 3 tablespoons oil till onion is tender but not brown. With finge’ uress indentations every inch or so in dough round. Top lugi :venly with onion mixture. Sprinkle with chopped olives and cheese. Cover; let rise in a warm place till nearly double (30 to 40 minutes). Bakeina 375°ovenfor 15 to 20 minutes or till golden. Remove from Dven. Transfer to a wire rack. Cool. Makes 16 servings. Nutrition facts per serving: 166 cal., 7 g total fat (1 g sat. fat), 16mg chol., 237 mg sodium, 22 g carbo., 0 g fiber, and 5 g pro. Daily Values: 1% vit. A, 0% vit. C, 2% calcium, and % iron.

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companiment to baked beans. This recipe comes from George Flanders’s grand mother, who used to cook it in an old soup can. Graham flour, pioneered by the 19thcentury nutritionist, Sylvester Graham, con tains the bran and germ, as well as the en dosperm. If unavailable, substitute whole wheat flour. 1 cup graham flour or whole wheat flour 1 cupryeflour 1 cup yellow cornmeal 1½ teaspoons baking soda 1 teaspoon salt ¼ cup molasses 2 cups milk or sour cream 1 cup sultanas or raisins (optional) butter for buttering the mold 7- to 8-cup cylindrical mold or deep loaf pan Sift the dry ingredients into a large mix ing bowl. Add the wet ingredients and stir to form a smooth hatter. Thickly butter the mold and add the batter. (Note: The batter shouldn’t fill the mold more than 3i of the way.) Cover the pan with buttered foil and tie it in place with a string. Steam the brown bread over rapidly boil ing water for 2 to 3 hours or until an inserted skewer comes out clean. Unmold it on a cake rack, and let cool slightly. Serve brown bread warm, slathered with butter. NOTE: To rig up a steamer, I fill a large pot with two inches of water, then place a brick or tin can in the center of the pot, and set the loaf pan on top of it. Tightly cover the pot, and check it every 30 minutes to make sure there is still plenty of water at the bottom .Serves 8 to 10.

MARY SPREMULLI’S ITALIAN EASTER BREAD 1/4 cup lukewarm water 7 cake yeast ¼ cup milk, scalded ½ cup sugar ½ teaspoon salt 4 eggs ¼ cup melted butter or margarine ¼ cup fresh lemon juice (or flavoring of your choice) 4 to 5 cups flout (start with 4, then add whatever it takes for the right Consistency) Confectioners’ sugar glaze

Dissolve yeast in warm water. (One envelope dry yeast could be substituted,) Stir in milk, sugar, salt, eggs, cooled melted margarine and lemon juice. Mix in half the flour. Mix until smooth. Add just enough remaining flour to make a dough. Mix until smooth. Place in greased bowl, cover with loosely with dish towel or plastic wrap and let rise at room temperature until double in bulk, 2 to 3 hours. Punch the dough down. Put into greased 10-inch round tube pan a or deep cake pan and let rise again. (If you use a round cake pan a tube shape, make a hole and want in center of the dough and insert an empty clean vegetable can that has been greased on the outside. When re moved after baking, this will make a nice ring.) Or the dough may be baked in loaves. Bake in preheated 350 degree oven for 35 to 40 minutes or until done. If desired, glaze while warm but not hot, and sprinkle with colored candy confetti. GLAZE: Mix 2 cups confection ers’ sugar with 2 tablespoons lemon juice, then add up to 2 more table spoons lemon juice, to desired con sistency. An original recipe from Mary Spremulli of Cranston. —

HOMEMADE CINNAMON ROLLS OUR GOOF-PROOF METHOD ENSURES FABULOUS RESULTS BY JOY TAYLOR Step 6: Slice each dough roll into 8 pieces (see photo B). Arrange slices, cut-side down, in a greased 13x9x2inch baking pan. Cover; let rise till nearly double (about 30 minutes). Step 7: Bake rolls in a 350° oven for 25 to 30 minutes or till light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Pow dered Sugar Glaze. Serve warm. Makes 16 rolls. Maple Nut Glaze: In JUMBO CINNAMON ROLLS small bowl combine 1 cup 4¼ to43A cups sifted powdered sugar 2 ta all-purpose blespoons maple syrup or ½ flour Every once in a while, treat your family to the superb taste of these teaspoon maple extract, and 7 pkg. active dry foolproof homemade cinnamon rolls. enough water or milk (2 to 3 yeast teaspoons) for drizzling consistency. 7¼ cups milk Stir in ¼ cup coarsely chopped pecans. ¼ cup granulated sugar Powdered Sugar Glaze: Combine ¼ cup margarine or butter 1 cup sifted powdered sugar, 1 teaspoon 7 tsp. salt vanilla, and enough milk (about 3 to 4 2 eggs . . C teaspoons) for drizzling consistency. Nuhiion information petrol! with Maple 6 Tbsp. margarine or butter, Nut Glaze: 289 caL, 5 gpro., 45 g carbo., softened (B) Cut: To slice (A) Moisten: Brush 10 g fat, 36 mg chol., 239 mg sodium, easily, pull thread ing dough edges ½ cup packed brown sugar quickly around roll with water makes 120 mgpotassium, and 1 g dietwy fiber. 2 tsp. ground cinnamon us if tying a knot. them easier to seal. US. RDA: 17% thiamine, 13% ribofla 1 recipe Maple Nut Glaze or vin, 10% niacin, and 12% iron. Powdered Sugar Glaze Step 1: lii a large mixer bowl combine Step 3: Place dough in a lightly 1½ cups of the all-purpose flour and greased bowl; turn once. Cover; let rise FREEZING AND REHEATING yeast. Heat the milk, granulated sugar, in a warm place till double (about 1 to • Bake and cool rolls as directed; the ¼ cup margarine or butter, and 1½ hours). C1’he dough is ready for saltjusttfflmixtureiswarm(120°to shaping when you can lightly and do not glaze. Wrap in moistureand vaporproof wrap. Seal, label, 130°) and the margarine is almost melt quickly press two fingers ½ inch into dough and indentation remains.) ed, stirring constantly. and freeze for up to 3 months. • To reheat in a conventional Step 2: Add milk mixture to flour mix Step 4: Punch dough down. On a light oven, wrap frozen rolls in foil. ture; add eggs. Beat with an electric ly floured surface divide dough in half; mixer on low speed for 30 seconds; shape each half into a smooth ball. Cov Place in a 350° oven for 20 to 25 minutes or till warm. Drizzle with scrape sides of bowl constantly. Beat on er; let rest for 10 minutes. high speed for 3 minutes. Using a Step 5: On lightly floured surface roll your choice of glaze. spoon, stir in as much of the remaining half the dough to 12x8 inches. Spread • To reheat in a microwave oven, wrap 2 of the frozen rolls flour as you can. (Dough will be soft.) with 3 tablespoons softened margarine. Turn dough out onto a lightly floured Combine brown sugar and cinnamon; microwave-safe paper towels. surface. Knead in enough of the re sprinkle half over rectangle. Roll up Micro-cook on 100% power maining flour to make a moderately from a short side. Seal edges (see photo minutes or thigh) for 1 to 1 soft dough (3 to 5 minutes total). Shape A). Make a second roll with remaining warm. Drizzle with glaze. dough, margarine, and sugar mixture. dough into a ball.

Some things in life are just best when they’re homemade. And, cinna mon rolls, warm from your oven, top the list. As the aroma drifts from the kitchen, your family will clamor for a fresh— baked sample. Seconds will be just as popular. Simply wrap and freeze half the batch, then thaw and glaze to enjoy.

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RI. ‘s Cinnamon-Swirl Bread You know how homemade cinnamon swirl bread always falls apart when you cut it? The culprit is the sugar and/or butter that you spread on the dough before rolling. If you roll your dough out and sprinkle it with lust cinna mon and a touch of sugal your loaf will stay together. 2 1/2 teaspoons special instant yeast 3 tablespoons sugar 1 1/2 teaspoons salt 3 1/2 cups King Arthur Unbleached All.Purpase Flour 1/4 cup dry milk powder 2 tablespoons unsalted butter, cut into pieces 1 cup + 2 tablespoons warm water 1 tablespoon cinnamon mixed with 1 tablespoon sugar Place all of the ingredients, except the cinnamon sugar, into the pan of your bread machine. Program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, transfer the dough to a lightly ailed work surface, and let it rest for 5 minutes. Pat or roll it into an 8 x 15-inch rectangle, and sprinkle it evenly with the cinnamon sugar. Starting with a short end, roll the dough into a tight log. Tuck the ends undei and place the loaf, seam side down, in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Drape the pan with lightly greased plastic wrap, and let the dough rise for 1 to 1 1/2 hours, or till it’s risen about 1 inch over the to;) of the pan. Bake the bread in a preheated 375°f oven for 35 to 40 minutes, or until it tests done. Tent the bread with aluminum foil the final 10 minutes of baking, if it’s getting too brown. Remove the bread from the pan and cool it completely on a wire rack.

Want a sweet, rich, gooey treat? This is it! Dough 1 1/2 cups lukewarm water, 110°f 1/4 cup brown sugar (or maple sugar) 1 tablespoon active dry yeast 2 eggs 1/4 cup dry milk powder 1/4 cup (1/2 stick) butter melted 1 cup KA 100% White Whole Wheat Flour 2 teaspoons salt 5 to 5 1/2 cups KA Unbleached A-P Flour filling 1/4 cup (1/2 stick) butter, melted 2 teaspoons cinnamon 1/4 cup brown sugar (or maple sugar) 1/2 cup EACH raisins and chopped nuts Topping 1 pound brown sugar 3/4 cup light corn syrup Make a smooth, supple dough, by hand or machine, let it rise for 1 1/2 hours, then punch it down and roll into a 12 x 24-inch rectangle. Brush with butter and sprinkle on the remaining filling ingredi ents. Grease a 14-inch round pan and add the topping ingredients. Roll up the dough, long side-first, jelly-roll style, and cut into 1-inch thick slices. Place the slices in the pan, cover and let rise 30 minutes. Bake in a preheated 350°F oven for 30 to 35 minutes, using foil to prevent over browning. Carefully invert onto a cooling vu1,1.

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2 cups (8 1/2 ounces) Italian-Style flour 1 cup (5 1/2 ounces) semolina flour 2 teaspoons instant yeast 1/2 teaspoons salt 2 tablespoons non-diostatic malt or sugar 2 tablespoons olive oil 1 cup water 1 egg white 1/4 cup toasted sesame seeds Manual Method: Combine all of the ingredients except the sesame seeds and mix till cohesive. Allow the dough to rest for 30 minutes, then knead it till it’s smooth, about 5 to 10 minutes; the dough will become shiny and elastic. Allow the dough to rise in a covered bowl for 1 to 2 hours. Bread Machine Method: Put all of the ingredients (except the sesame seeds) into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle. Divide the dough into three pieces, and roll into logs approximately 12 inches long. Braid the logs. Set the loaf aside to rise, covered, for 1 1/2 to 2 hours, or until almost doubled and “puf” looking. Brush all over with water (or beaten egg white) and sprinkle with sesame seeds. Bake the bread in a preheated 400f oven for 18 to 20 minutes, or until it’s golden brown. Turn off the oven, prop the door open a couple of inches, and allow the loaf to cool in the oven. Yield: 1 large braid. *

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pkg. auve dryyest cup warm water (105° to 115° Tbsp. sugar cup cream-style cottage cheese Tbsp. sugar Tbsp. minced dried onion Tbsp. butter or margarine tsp. dried dillseed tsp.salt tsp. baking soda slightly beaten egg to2½cupsbreadflouror all-purpose flour tsp. dried diliseed

In a small bowl combine the yeast, warm water, and the 1 tablespoon sugar. Set aside to dissolve yeast. Meanwhile, in a medium saucepan combine cottage cheese, the 1 tablespoon sugar, the dried onion, the 1 tablespoon butter or margarine, the 2 teaspoons diliseed, salt, and baking soda. Heat and stir just nil mixture is warm (120° to 130°) and butter or margarine almost melts. Remove from heat. In a large bowl combine the dis solved yeast mixture, cottage cheese mixture, and egg. Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let dough rise in a warm place 50 to 60 minutes or till double in size. Punch dough down. Turn dough out onto a lightly floured surface. Shape dot gh by pat ting or rolling it into a 7-i ich round loaf or an 8x4-inch loaf. Place the round-shaped dough into a greased 1½-quart casserole dish or the loaf into a lightly greased 9x5x3-inch loaf pan. Cover and let the dough rise in a warm place till nearly double in size (30 to 40 minutes). Brash dough with 1 teaspoon of the melted butter or margarine. Sprinlde brushed surface with the Y2 teaspoon dillseed.

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CARD 12

Three-Herb Loaf

This tasty and full-textured loaf makes a great accompaniment to simple soups. 30 minutes preparation, 2 hours

lA rising, 20 minutes baking

Makes 1 loaf 1 2 4 14

1 1 2 4

package active dry yeast teaspoons granulated sugar cup warm water (105°-115° F.) cups warm milk (105°-115° F.) cup chopped fresh herbs (sage, rosemary, thyme) tablespoon vegetable oil large egg, lightly beaten teaspoons salt cups bread flour

2 Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat the flour, ‘, cup at a time, into yeast mixture until a stiff dough forms, 5 to 10 minutes.

3 Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking.

loaf on loosely let rise almost

prepared sheet. Cover with a damp cloth and in a warm place until doubled, 45 minutes.

7 Preheat oven to 425° F. Brush loaf with glaze. Slash top of loaf in several places. 8 Bake until loaf is golden brown and sounds hollow when tapped, 20 minutes. Transfer to a wire rack to cool.

4 Place the dough in a large

Glaze I large egg, lightly beaten

greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, 1% hours.

I In a large bowl, dissolve the

5 Punch down the dough. Turn

yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in warm milk, herbs, oil, egg, and salt.

6 Grease a baking sheet. Place

out onto a lightly floured surface and knead for 1 to 2 minutes. Shape dough into an oval loaf.

Great American Home Baking

Baking Tips Misting the loaf with water before baking gives the bread a good, chewy crust. To revive slightly stale bread, mist it and place in a hot oven for a few minutes.

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3 Breads

CARD 12 0 F

Poppy Seed Braid

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The poppy seeds add a novel twist to this braided loaf

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1T 30 minutes preparation, 2

lAl hours rising, 25 minutes baking

Makes 1 loaf 1 1 1 1 1 3

package active dry yeast teaspoon granulated sugar cup warm water (105째-115째 F.) large egg, lightly beaten cup vegetable oil teaspoons salt cups bread flour

Glaze % cup milk 2 teaspoons poppy or sesame seeds

Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat the flour, cup at a time, into yeast mixture until stiff dough forms, 5 to 10 minutes.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place dough in large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 hours.

I In a large bowl, dissolve the

4 Punch down dough. Turn out

yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in egg, oil, and salt.

onto lightly floured surface and knead for 1 to 2 minutes. Divide into 3 equal pieces. Roll each

piece into a 15-inch-long rope. Braid ropes together. 0.

Grease a baking sheet. Place loaf on prepared sheet. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

6 Preheat the oven to 425째 F. Brush loaf with milk; sprinkle with poppy seeds.

7 Bake until bread is lightly golden and sounds hollow when tapped, 25 minutes. Transfer to a wire rack to cool.

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To avoid a flat loaf, do not stretch dough when braiding.

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CARD 10

Country Herb Bread

Savor the flavor and fragrance offresh herbs in this down-home bread. 35 minutes preparation, 2

4 Using heavy-duty electric mixer

ll hours rising, 40 minutes baking

with paddle attachment and set on low speed, mix herb mixture and oil into yeast mixture. Mix in half the flour mixture, beating until smooth and elastic, about 5 minutes. Beat in remaining flour until stiff dough forms.

Makes 2 loaves or 20 buns 2 2 % 6

packages active thy yeast teaspoons granulated sugar cup warm water (105°-115° F.) cup chopped fresh herbs (basil, oregano, dill, thyme) 1 cup milk 5-5% cups all-purpose flour 1 teaspoon salt % cup vegetable oil

I In a large bowl, dissolve the yeast and the sugar in warm water. Let stand until foamy, 5 to 10 minutes.

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2 In small saucepan, heat the herbs with the milk to lukewarm (95°-105° F.).

3 In a medium bowl, combine the flour and salt.

5 Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place dough in large greased bowl, turning to coat. Cover loosely with damp cloth; let rise in warm place until doubled, 1% hours.

6 Grease two 9% x 5%-inch loaf pans. Punch down the dough. Divide in half. Shape each piece into a loaf. Place in the prepared loaf pans. Cover loosely with damp cloth and let rise in warm place until doubled, 1 hour.

Great American Home Baking

7 Preheat oven to 425° F. Bake until golden brown and loaves sound hollow when tapped, 40 minutes. Turn loaves out onto a wire rack to cool.

Baking Tips To prepare Country Herb Buns: After the first rising, punch down the dough. Roll into a tat rope; cut into 20 equal pieces. Shape each piece into a round bun; place, 1 inch apart, on a greased baking sheet. Cover loosely with a damp cloth and let rise in warm place until almost doubled, about 30 minutes. Preheat the oven to 425° F. Bake the buns until golden brown, 10 minutes. Transfer the buns to a wire rack to cool.

3 Breads

CARD 10 C 004

Wheat Bread Shredded carrot peps up the nutritional value of these satisfying loaves.

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45 minutes preparation, 3 hours rising, 30 minutes baking

Makes 2 loaves 2 1 1 % 3 1 2 4

packages active dry yeast cup warm water (105°-u15° F.) cups warm milk (105°415° F.) cups shredded carrot cup cottage or ricotta cheese cup (4 stick) butter or margarine tablespoons honey teaspoons salt cups whole-wheat flour, plus additional for dusting cups bread flour

Glaze 2 tablespoons milk

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

Add the milk, carrot, cottage cheese, butter, honey, and salt to yeast mixture; mix well.

Using a heavy-duty mixer fitted with paddle attachment and set on low speed, beat in 2 cups whole-wheat flour, cup at a time, and then bread flour until a stiff dough forms, 5 minutes.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, 1Y to 2 hours.

Grease two 8 x 4-inch loaf pans.

6 Punch down the dough. Turn out onto a lightly floured surface

and knead 1 to 2 minutes. Divide dough into 4 equal pieces.

Roll each piece into an 8-inchlong rope. Twirl each of 2 ropes together to make a loaf. Place loaves in prepared pans; tuck ends under loaves.

Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 45 minutes to 1 hour.

9 Preheat oven to 425° F. 10 Brush tops of loaves with glaze and dust with additional whole-wheat flour.

Bake until the loaves are golden brown and sound hollow when tapped, about 30 minutes. Turn the loaves out onto a wire rack to cool.

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1(7 oz.) jar Kraft marshmallow creme AU5 chopped nuts t..’teaspoon salt / 1 teaspoon vanilla

• Bring margarine, sugar and milk quart saucepan, stirring constantly. to a full rolling boil in heavy 4 heat, stirring constantly to preven • Boil 5 minutes over medium t Gradually stir in chocolate chips scorching. • Remove from heat. dients; beat until well blended. •until melted. Add remaining ingre Cool, cut into squares. 6 pounds. Pour into greased 13 x 9-inch pan. • Prep time: 5 minutes. Cooking time: 20 minutes.

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Miniature sugar Marshmallows 2/3 cup Nt$TLt li/a cups ( ounces) CARNATION NESTLE TOLL Evaporated Milk HOUSE Semi-Sweet 2 Thsp. butter Chocolate Morsels or margarine 1/2 cop chopped pecans 1/4 tsp. salt or walnuts toptional) 2 cups (4 ounces) 1 tsp. vanUla JEt-PUFFED9 extract COMBINE sugar, esapcrated milk, butter and suit in medium, hesug-dutyraucepan. Bring to a full rolling boil over medium heat, stirring constantly. Ens!, stirring coestantly, fur 4 tofi minutes Remove from heat SOB in marshmallows, morsels, nuts and vanilla Stir vigumasly for 1 minute or until marshmalstisvs are melted. Pour nM to i-lined Binch-square baking pan; chill for 2 hiram iv until firm. Eft from pan; remove foil. Cut into pieces

SHEY’S EUROPEAN STYLE CHOCORUFES About 3 dozen truffles.

14 cup butter

1.4 cup HERSHEY’S European Style Cocoa 214 cups confectioners’ sugar 1.4 cup whipping cream 114 teaspoons vanilla extract 14 teaspoon almond extract (optional) About 314 dozen blanched whole almonds, toasted Confectioners’ sugar or coating (recipe follows) Melt butter; stir in cocoa. Cool. In large miser bowl combine cocoa mixture with confectioners’ sugar; gradually add cream, vanilla and almond extract, if desired, blending well. Cflill until firm. Shape small amount of mixture around almond; form into 1-inch bails. Roll in con fectioners’ sugar or coating until covered. Cover and chill until firm or freeze up to 4 weeks. Reroll before serving, if desired. Coating: Combine 2 tablespoons confectioners’ sugar and 2 tablespoons HERSHEY’S European Style Cocoa.

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CHOCOLATE TRUFFLES Always impressive, but easy to do with our microwave method. cup heavy cream 3 tablespoons butter . or margarine, cut into chunks 2 tablespoons sugar 1 tablespoon orange, almond, coffee or other liqueur (optional) 1

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2 packages (4 oz. each) BAKER’S GERMAN’S!. Sweet Chocolate, broken into chunks Unsweetened cocoa, coconut or ground nuts

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MICROWAVE cream, butter and sugar in 11/z-quart microwavable bowl at HIGH 11/2 minutes. Stir well; heat 11/2 minutes longer or until mixture comes to a full boil. STIR liqueur and chocolate into cream mixture until chocolate is melted and mixture is smooth. Chill until firm enough to handle, about 31/2 hours. SHAPE into 1-inch balls. Roll in cocoa, coconut or nuts. Store covered in refrigerator. Makes about 2 dozen candies. RANGE TOP: Increase cream to 2/3 cup. Bring cream, butter and sugar to a full boil over medium heat, stirring constantly. Remove from heat; continue as above.

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*-Fanny Farmer Fudge 4 112 c. sugar 1 lb. butter 1 1g. can Carnation evaporated milk

Dorothy Schultz Busch 3 (6 oz.) pkg. semi-sweet chocolate chips vanilla tsp. 3 Chopped nuts (opt.)

Boil sugar and milk for 10 minutes, stirring constantly. Remove from heat. Add butter and let melt. Beat with mixer for 2 minutes. Add chips and vanilla. Beat lOto 15 minutes. Add nuts, if desired. Pour into buttered 10x15-inch jellyroll pan, or 9x1 3-inch pan if you like thick pieces. Keep refrigerated.

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CONVERSION CHART Liquid Measure unces = dps= 16 ounces = 4 cups = I gill = -

2 pints = 4 quarts 31.5 gal.

1 tbsp 1/8 cup or 1 fluid ounce 1/4 cup 1/2 cup 1/8 tsp or less 60 drops

3 tsp = 2 tbsp = 4 8 1 1

1 cup 1 pint 1 pint 1 quart 1/2 cup or 1/4 pint 1 quart 1 gallon 1 barrel

tbsp = tbsp = pinch = tsp =

Conversion of US Liquid Measure to Metric System

1 fluid oz.

29.573 milliliters 230 milliliters .94635 liters 3.7854 liters

1 cup = 1 quart = llon= .,3814 fluid ounce = 1 milliliter 3.3814 fluid ounces = 1 deciliter 33.814 fluid oz. or 1.0567 qt.= 1 liter

Dry Measure 2 pints = 4 quarts = 8 quarts = 4 pecks

16 ounces = 2000 lbs. =

1 1 2 1 $ I 1 1

quart gallon gallons or peck gallons or bushel pound ton

Conversion of US Weight and Mass Measure to Metric Sys tent

.0353 ounces = 1/4 ounce = 1 ounce = 4 ounces = 8 ounces = 1 pound 2.2046 pounds = .98421 long ton or 1.1023 short tons =

1 gram 7 grams 28.35 grams 113.4 grams 226.8 grams 454 grams 1 kilogram

1 metric ton

Linear Measure 12 inches = 3 feet = 5.5 yards = 40 rods = 8 furlongs (5280 feet) = 6080 feet=

Ifoot 1 yard I rod 1 furlong 1 mile 1 nautical mile

Conversion of US Linear Measure to Metric System

I inch= 1 foot = 1 yard = I mile =

.03937 in. = .3937 in. 3.937 in. 39.37 in.= 3280.8 ft. or .62 137 miles

2.54 centimeters .3048 meters .9144 meters 1609.3 meters or 1.6093 kilometers 1 millimeter 1 centimeter I decimeter 1 meter 1 kilometer

To convert a Fahrenheit temperature to Centigrade, do the following: a. Subtract 32 b. Multiply by 5 c. Divide by 9 To convert Centigrade to Fahrenheit, do the following: a. Multiply by 9 b. Divide by 5 c. Add 32

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Recipes That Work, Kitchen Equipment Reviews, Taste Tests, How to Cook and Cooking Videos

formation and produces moist, easy-to-roll dough that bakes up tender (the alcohol vaporizes in the oven).

HG. 01 Vodkaisthekeytoourcnistandunpartsnoflavor.

FIG. Process flour with butter and shortening.

Add water and vodka, stir and press together using stiff rubber spatula.

Chill dough, then let soften before rolling out. Foolproof Results

Pie dough that rolls out like a dream and bakes up tender and flaky every time.

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9/11/14 4:19 PM