Desserts and Treats
Monday, October 24, 2005
Break out the pumpkins this Halloween
No matter how you celebrate Halloween, the menu plays a big part. From children’s parties to adult parties to school parties, food is often the focus of the event. While skinned cherry tomatoes make good bloody eyeballs and gelatin makes excellent guts, trick-or-treaters need to eat more than just scary treats and candy. So break out the pumpkin—fresh or canned—for a delicious and seasonal treat.
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Since the pumpkin will shrink and shift as it bakes, put the pumpkin on a baking sheet before baking.
Dinner in a Pumpkin
1 medium sugar pumpkin
1-1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1-1/2 teaspoons granulated sugar
1-1/2 teaspoons Italian seasoning
1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice
Preheat oven to 350 degrees. Wash pumpkin, cut off top, scrape out seeds and discard or save for another use. Place beef in a large, deep skillet. Crumble and cook over medium-high heat until evenly brown. Drain fat; add onion and garlic, sauté 2 minutes. Add sugar, Italian seasoning, salt, pepper, tomato juice and rice; mix thoroughly. Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake until pumpkin is tender, about 2 to 2-1/2 hours. Makes 8 to 10 servings.
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Since Halloween revolves around so many sweet treats, this pie offers one item that packs all the flavor of pumpkin pie with less sugar.
Reduced-Sugar Pumpkin Pie
1 9-inch piecrust, unbaked
1 15-ounce can pumpkin
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half and half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Fit piecrust into a 9-inch pie plate; fold edges under and crimp. In a medium bowl, stir together pumpkin, SPLENDA, brown sugar, cinnamon, ginger, salt, cloves, and half-and-half until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust. Bake until pie is set in the center, about 50 to 60 minutes. Cool completely on a wire rack. Makes 8 servings. Recipe adapted from SPLENDA.
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Pantry Pointers
To make your own pumpkin pie spice, combine 1/2 teaspoon cinnamon with 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, October 03, 2005
October is Celiac Awareness Month
Celiac disease can come on at any age and affects over two million Americans, yet many people remain undiagnosed. In order to call attention to this disease, October was proclaimed Celiac Awareness Month.
A person with Celiac can no longer eat gluten—the type of proteins found in wheat, rye, barley and oats. These proteins are common in American diets, and avoiding them can be tricky. But to decrease Celiac symptoms—abdominal pain, bloating, fatigue and more—adhering to a gluten-free diet is important. The recipes below offer gluten-free version of two comforting dishes; however, before cooking for a person with Celiac always verify that the ingredients are safe for the prescribed diet.
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Turkey Tetrazini
8 ounces uncooked rice spaghetti
1 tablespoon olive oil
3 green onions, chopped
2-1/2 cups sliced mushrooms
2 cups cubed cooked turkey or chicken
3 tablespoons dry sherry
1 cup gluten-free chicken broth
1/4 cup light cream or evaporated milk
2 tablespoons cornstarch mixed with 1/4 cup water
1/3 cup grated Parmesan cheese
Cook pasta according to package directions; keep warm. Heat oil in large skillet over medium heat; sauté onions and mushrooms until soft, about 5 minutes. Add turkey or chicken; stir to coat. Add sherry, broth, and cream. Bring to simmer. Add the cornstarch and stir to thicken. Add spaghetti and cheese; stir just until heated. Makes 4 servings.
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Yellow Cake
1-1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1-1/4 cups granulated sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees. Grease and rice flour two 8- or 9-inch round cake pans. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake until a toothpick inserted near the center of the cakes comes out clean, about 25 minutes. Let cool completely; frost if desired. Makes 24 servings.
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Pantry Pointers
Gluten is used in a large number of processed foods, so it is important to read labels carefully when shopping for someone with Celiac.
For more information, visit the Celiac Disease Foundation website at http://www.celiac.org, the Celiac Disease Support Center at http://www.celiac.com or the Celiac Sprue Association at http://www.csaceliacs.org.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, September 26, 2005
Let zucchini turn up in unexpected places
Many vegetables are versatile, and zucchini is no exception. From soups to breads to cakes, zucchini makes a fine addition to many recipes. It even can stand on its own as a side or main dish. This variety of uses makes zucchini a special treat, particularly this time of year. With an abundance of this vegetable, you can freeze grated zucchini in the portions needed for your favorite recipes. You’ll be glad you did when winter comes and you crave a little taste of summer.
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This recipe is a great choice for someone who cannot eat crab due to a shellfish allergy. Refrigerating the zucchini mixture for 30 minutes or more makes it easier to shape it into patties.
Mock Crab Cakes
2-1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onion
2 teaspoons Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
In a large bowl, combine zucchini, egg, and butter. Stir in crumbs, onion, and Old Bay; mix well. Shape mixture into patties; dredge in flour. In a medium skillet, heat oil over medium high-heat until hot. Fry patties in oil until golden brown on both sides. Makes 4 to 6 servings.
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This cake is good frosted with a cream cheese frosting or served plain. To make zucchini bread instead, divide the batter evenly between two loaf pans.
Zucchini Cake
3 eggs
1 cup vegetable oil
1-1/2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease one 13x9-inch baking pan. Combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until well mixed. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the chopped nuts. Pour batter into prepared pan. Bake until a toothpick inserted near the center of the cake comes out clean, about 45 minutes. Makes 12 to 15 servings.
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Pantry Pointers
When purchasing zucchini, look for bright colored skin without spots and bruises. Usually the smaller zucchini are the most tender.
Store zucchini in the refrigerator for up to one week, preferable in the crisper drawer.
When using thawed frozen zucchini in a recipe, drain the excess water before adding the zucchini.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, July 25, 2005
Enjoy the benefits of eating fruit
Drinking orange juice at breakfast and apple juice in the afternoon are great ways to get more servings of fruit into your diet. But trading in a glass of juice for a piece of fruit adds more fiber to your diet while making you feel full longer for fewer calories and less sugar. Some fruits even have additional vitamins, minerals, antioxidants, and more when they are eaten whole. For a snack, try a serving or two of fresh fruit with a glass of water or milk instead of a glass of juice.
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Summer Fruit Bowl
3 large peaches, peeled and cut into chunks
1-1/2 cups blueberries
1-1/2 cups sliced strawberries
2 medium bananas, sliced
1 tablespoon lemon juice
Sauce:
1 cup vanilla yogurt, regular or reduced fat
2 tablespoons frozen orange juice concentrate, thawed
In a large bowl, toss fruit in lemon juice. In a small bowl, mix yogurt and concentrate. Put fruit in a large glass bowl or divide evenly between 6 small bowls or parfait glasses. Drizzle sauce over fruit. Makes 6 servings.
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Creamy Fruit Dip
1 8-ounce package cream cheese, softened
1 7-ounce jar marshmallow creme
1 8-ounce carton frozen whipped topping, thawed
1 teaspoon vanilla extract
Assorted fresh fruit
In a small mixing bowl, beat cream cheese until smooth. Beat in marshmallow creme. Stir in whipped topping. Serve with fruit. Store in the refrigerator. Makes about 20 servings.
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Low-Fat Mango Peach Shake
1 cup diced mango
1 small peach, pitted and quartered
1 cup vanilla sorbet
1/2 cup low fat milk
Put mango and peach in a blender and process till smooth. Add sorbet and milk and blend until ingredients are thoroughly mixed and serve. Makes 1 to 2 servings.
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Pantry Pointers
To get children to eat more fruit, add fruit to foods that already are their favorites. Slice a banana or a peach on top of cereal, add fruit to milkshakes, and top salads with orange and berry slices.
Since we tend to eat more fruit when it tastes good, try shopping for fresh, in-season produce whenever possible. That means looking for peaches, plums, melons, and berries in the summer and grapes, pears, and apples in the fall. When fruit is not in season, use frozen fruit as they often are as nutritious as fresh.
When you do buy fruit juice, look for those that contain 100% fruit juice instead of those that contain added sugar.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, July 11, 2005
Celebrate National Ice Cream Day with homemade toppings
Few things complete a summer day like ice cream, so what better month than July for National Ice Cream Month and what better day than this Sunday for National Ice Cream Day. As this day approaches, think of recognize it by eating ice cream topped with homemade sauce.
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Caramel Ice Cream Sauce
1/2 cup packed brown sugar
1 tablespoons cornstarch
1/3 cup half and half
2 tablespoons water
2 tablespoons light corn syrup
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
In a saucepan, combine the brown sugar and cornstarch. Stir in half and half, water and corn syrup until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add butter and vanilla; stir until butter is melted. Serve warm or cold over ice cream. Makes about 1 cup.
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For a sugar-free sauce, skip the sugar and stir in the equivalent sugar substitute with the vanilla after removing from heat.
Fat-Free Hot Fudge Sauce
3/4 cup granulated sugar
1/3 cup cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla extract
In a small saucepan stir together the sugar, cocoa, cornstarch, and evaporated skim milk. Cook and stir constantly until sauce is bubbly and thick. Cook and stir two minutes more. Remove from heat and stir in vanilla.
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Since the sweetness of strawberries varies, taste before serving. If more sugar is needed, add a tablespoon or two of confectioners’ sugar and mix well.
Simple Strawberry Sauce
2 cups chopped fresh strawberries
2 teaspoons cornstarch
1/3 cup granulated sugar
3 tablespoons lemon juice
Place strawberries in a saucepan and mash slightly with a fork or potato masher. Remove about 1/4 cup of the strawberries’ juice; mix with cornstarch in a small bowl until smooth and set aside. Add the sugar to the berries and bring to a boil over medium heat. Stir in the cornstarch mixture and cook, stirring constantly, until thickened, about 1 to 2 minutes. Remove from heat and stir in lemon juice. Serve warm or cold over ice cream. Makes about 2 cups.
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Pantry Pointers
Whenever possible, don’t store ice cream in the freezer door. The texture of the ice cream may suffer from the temperature changes that occur in this area every time the door opens.
Use your imagination when choosing ice cream toppings. Unusual but tasty choices include pretzels, vanilla wafers, animal crackers, and gummy bears.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 20, 2005
Use lemon pudding mix to create summertime desserts
Lemon cakes and cookies are a cool and light ending to any meal, making them perfect choices for summer desserts. While fresh lemons are often best when cooking or baking, these recipes begin with lemon pudding mix and allow you to take a shortcut without sacrificing flavor.
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Lemon Bundt Cake
1 18.25-ounce lemon cake mix, unprepared
1 3.4-ounce package instant lemon pudding mix, unprepared
4 eggs
1 cup water
1/3 cup vegetable oil
1 tablespoon butter or margarine, melted
1/4 cup orange juice
1 cup confectioners’ sugar
Preheat oven to 350 degrees; grease and flour a 10-inch fluted tube pan. In a mixing bowl, combine dry cake mix, dry pudding mix, eggs, water and oil. Beat on medium speed for 2 minutes; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Cool on a wire rack for 6 to 8 minutes.
Meanwhile, prepare glaze by combining butter and orange juice in a small bowl. Stir in confectioners’ sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a large fork. Slowly drizzle with glaze, Cool completely. Makes 10 to 12 servings.
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Lemon Pudding Cookies
1 cup buttermilk baking mix
1 3-ounce package instant lemon pudding mix, unprepared
1 egg
1/4 cup vegetable oil
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees; grease 2 large cookie sheets. In a large bowl, combine baking mix, pudding, egg and oil until dough forms. Roll dough into 1-inch balls; place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4-inch thick cookie. Bake until just golden brown on the edges, about 8 to 10 minutes. Transfer to racks and cool completely. Makes 18 cookies.
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Pantry Pointers
When selecting a cake mix to combine with a pudding mix, avoid mixes labeled “super moist.” These often include pudding in the mix already.
Keep fresh lemons on hand year round to squeeze on salads, steamed vegetables, fish and soup. You’ll add flavor to these dishes without using salt or butter. Put the used wedges into your garbage disposal to keep it smelling fresh.
When making pudding, cover with plastic wrap so that the wrap is touching the surface of the pudding if you don’t like the “skin” that forms on pudding as it sets.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 07, 2005
Bring a taste of green to St. Patrick’s Day
When celebrating St. Patrick’s Day, many of us like to add something green to the dinner table. Fortunately, we have many green foods to choose from, such as lime, cabbage and mint. Add some corned beef in between beverages and dessert and you’ll have a festive St. Patrick’s Day meal.
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Green Punch
2 3-ounce packages lime flavored gelatin mix, such as Jell-O
4 cups hot water
1 46-ounce can pineapple juice
2 12-ounce cans frozen orange juice concentrate, thawed
2 cups granulated sugar
4-1/2 cups cold water
1 2-liter bottle ginger ale
In a large saucepan dissolve the gelatin in the hot water. Allow mixture to cool, then pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and cold water. Add ginger ale just before serving. Makes 20 servings.
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Colcannon (Mashed Potatoes with Cabbage)
2-1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
Salt and pepper to taste
1/4 cup butter or margarine, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 to 20 minutes. Place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. Sauté the cabbage and onion in the reserved drippings until soft.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions; transfer the mixture to a large serving bowl. Make a well in the center; pour in the melted butter. Serve immediately. Makes 8 servings.
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Mint-Chocolate Pie
1 chocolate-flavored pie shell
1 quart mint chocolate chip ice cream, softened
3/4 cup powdered sugar
1 tablespoon butter or margarine
3 squares semisweet chocolate
1/2 cup evaporated milk
1 sprig fresh mint for garnish, optional
Spread softened ice cream into crust. Freeze 2 hours. In a saucepan, combine sugar, butter, chocolate, and milk. Heat, stirring occasionally until thickened. Let cool. Drizzle over cut servings of pie. Garnish with fresh mint, if desired. Makes 8 servings.
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Pantry Pointers
A corned beef brisket keeps its red color even after it is cooked due to the fact that it has been put through a curing process. Leftover corned beef makes terrific sandwiches after St. Patrick’s Day. Try serving them with melted Swiss cheese and sauerkraut.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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Monday, December 20, 2004
Make delicious holiday treats in mini-muffin pans
Whether you’re making a treat for Santa, a dessert for a party or sweets for a family gathering, few things are as appealing as homemade cookies. But cutout cookies can be time consuming to make. For pretty presentation without a lot of work, try adding cookies or cupcakes baked in miniature muffin pans to your holiday cookie tray.
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These cookies will look slightly undercooked when you remove them from the oven. They will set as they cool.
Peanut Butter Cookie Cups
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate-covered peanut butter cups, such as Reece’s, unwrapped
Preheat oven to 375 degrees. In a large bowl, combine flour, salt and baking soda; set aside.
In a separate bowl, cream together butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape dough into 1-inch balls and place each into an ungreased miniature muffin cup. Bake until centers puff up and edges begin to brown, about 8 to 10 minutes. Remove from oven and immediately press a peanut butter cup into each cookie. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Makes 40 cookies.
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Date Nut Cupcakes
1 cup chopped dates
1 teaspoon baking soda
1 tablespoon butter or margarine, softened
1 cup boiling water
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Place paper lines in miniature muffin cups. In a large bowl, combine dates, baking soda and butter. Add boiling water and mix well. Allow to cool about 10 to 15 minutes. Add sugar, egg, vanilla extract and salt; mix well. Add flour and mix until just combined. Stir in walnuts. Fill lined muffin cups about 3/4 full. Bake until golden brown, about 15 to 20 minutes. Makes 40 cupcakes.
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Pantry Pointers
If you only have one miniature muffin pan, just bake a dozen at a time and allow the pan to cool in between baking.
If you get near the end of your batter and don’t have enough to fill the entire miniature muffin pan, place a little water in the empty cups to protect the pan from burning and warping.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 08, 2004
Use canned pears to make deliciously different treats
Eating canned pears is a great way to get the recommended number of fruit servings in your diet. They are available all year long, and are not high in calories if you buy them in juice or light syrup. But pears don’t have to be only a healthy snack. In addition to being good straight out of the can, they also add a moist sweetness to many baked goods.
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Mixes are a convenient shortcut to a homemade treat, but that doesn’t mean you can’t add something extra to make the treat special.
Pear-Cranberry Coffee Cake
1 15.6-ounce cranberry-orange quick bread mix
1 15-ounce can sliced pears, drained and halved
1 teaspoon lemon juice
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
2 to 3 tablespoons butter or margarine, melted
Preheat oven to 375 degrees. Lightly grease a 9-inch square baking pan.
Prepare bread mix according to package directions; pour batter into prepared pan. Sprinkle lemon juice on pears; arrange over batter.
In a bowl, combine flour, sugar and cinnamon. Add butter; mix until crumbly. Sprinkle mixture over pears, Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Makes 9 servings.
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The pears add a sweet surprise to every slice of this low-fat cake that has only 4 grams of fat per serving.
Low-Fat Pear Bundt Cake
1 15.25-ounce can pears in light syrup, drained, syrup reserved
1 18.25-ounce white cake mix, unprepared
2 egg whites
1 egg
2 teaspoons confectioners’ sugar
Preheat oven to 350 degrees. Coat a 10-inch fluted tube pan with nonstick cooking spray and dust with flour; set aside.
Chop pears. Place pears and syrup in a mixing bowl; add cake mix, egg whites and egg. Beat with a mixer on low speed for 30 seconds. Increase speed to high and beat for 4 minutes.
Pour batter into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 50 to 55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. Makes 16 servings.
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Pantry Pointers
Store unopened canned fruits in a cool place and they should retain their quality for a year or more. Canned fruit stored longer often is safe to eat but may have lost some color, flavor or texture. After canned fruit has been opened, store leftover fruit in the refrigerator and use within a few days.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
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Monday, October 25, 2004
Darken up your Halloween menu
When it comes to decorating for Halloween parties, black and orange are popular colors. But many holidays revolve around food, and Halloween is no different. From children’s parties to adult parties to school parties, food is often the focus of the event. Whether you are trying to serve fun foods or scary foods, few things are as festive for Halloween as food and beverages that are as black as the Halloween night—and fit well with black and orange decorations.
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The colors of grape and orange drink mixes combine to make a deep, dark and scary punch.
Black Halloween Punch
1 .13-ounce envelope unsweetened grape drink mix, such as Kool-Aid
1 .13-ounce envelope unsweetened orange drink mix, such as Kool-Aid
2 cups granulated sugar
12 cups cold water
1 liter ginger ale
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Makes about 32 servings.
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To easily make a cup of strong brewed coffee, add 1 tablespoon instant coffee to 1 cup hot water.
Black Magic Cake
1-3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 9x13-inch pan; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center of flour mixture; add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed for 2 minutes. Batter will be thin. Pour into prepared pans.
Bake until toothpick inserted into center of cake comes out clean, about 30 to 40 minutes. Cool for 10 minutes, then remove from pans and place on wire rack to cool completely. Frost as desired. Makes 24 servings.
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Pantry Pointers
Gummy worms are a great addition to any Halloween party. For creepier beverages, fill ice cube trays with water and add a gummy worm to each cube. Freeze until solid. Simple cupcakes become Halloween treats when gummy worms are crawling out of them.
Turn store-bought white frosting into Halloween orange frosting with food coloring. For every tub of ready-to-spread frosting, add 4 to 5 drops yellow food coloring and 3 drops red food coloring. Mix well.
The Practical Pantry ©2004 Tammy P. Olson
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Monday, September 27, 2004
Make dinner and dessert with in-season apples
Whether you’re headed to the apple orchard after the leaves begin to turn or you just enjoy the wonderful selection at the grocery store, apples are abundant this time of year. Apples are good tasting and also are good for you. An average apple contains vitamin A, vitamin C and thiamin, along with minerals, antioxidants and fiber--all for only 90 calories.
With the versatility of this nutritious fruit, it’s nearly impossible to run out of ways to use them. From breakfast to dessert, this fall fruit brings something special to any course.
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For breakfast, try these apples on top of pancakes or waffles. For dinner, try them as a side dish with roasted pork or poultry or as a dessert topping on ice cream.
Sautéed Apples
1/4 cup butter or margarine
4 large tart apples, peeled, cored and sliced 1/4-inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. In a small bowl, whisk cornstarch and water until smooth; add to skillet and mix well. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. Makes 8 servings.
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Turn summer ice cream into a fall treat with this delicious topping.
Hot Apple Ice Cream Topping
1/2 cup granulated sugar
1/2 cup orange juice
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
5 cups sliced peeled apples
In a saucepan over medium heat, combine sugar, orange juice, lemon juice and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add apples and return to a boil. Reduce heat; cover and simmer until the apples are tender, about 10 minutes. Serve warm over ice cream. Makes 2-1/2 cups topping.
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Pantry Pointers
When choosing apples, look for smooth-skinned, crisp, juicy apples that are well-colored for their variety. Avoid apples with bruises, soft spots or wrinkled skin.
Since warm temperatures shorten the storage life of apples, store them in the refrigerator. Keep apples in plastic bags with small air holes to maintain a high moisture level and delay shriveling.
Most 9-inch pie recipes require about 2 pounds of apples. There are about 2 large or 3 medium apples in 1 pound, about 3 cups of peeled and cut-up fruit.
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Monday, September 06, 2004
These tasty treats don't require baking
For after-school snacks and bake sales, no-bake cookies are an excellent choice. Not only are they delicious, they often are easy enough for children to help make. They will learn math skills as they measure ingredients and feel pride in the treat they helped create.
When cooking with kids, establish some basic rules of safety for everyone to follow. For example, they shouldn’t run around while hot or sharp items are present. And children are never too young to get used to washing their hands before and after handling food.
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Crispy Pretzel Bars
1 cup granulated sugar
1 cup light corn syrup
1/2 cup creamy peanut butter
5 cups crisp rice cereal, such as Rice Krispies
2 cups pretzel sticks
1 cup plain candy-coated chocolates, such as M&M’s
In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high until sugar dissolves, about 3 minutes. Add peanut butter and stir until blended. Add the cereal, pretzels and candy; stir until coated. Press into a 15x10-inch pan coated with nonstick cooking spray. Cool; cut into bars. Makes about 5 dozen bars.
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Sweet Cereal Bars
8 cups toasted rice cereal, such as Special K
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
Frosting:
1 cup semisweet chocolate chips
1 cup butterscotch chips
Pour cereal in a large bowl; set aside. In a saucepan over medium heat, combine corn syrup and sugar. Bring to a boil; remove from heat. Add peanut butter and vanilla; blend well. Pour mixture over cereal and mix well. Press into a 13x9-inch pan coated with nonstick cooking spray and allow to cool. For frosting, melt chips together and spread over bars. Let cool; cut and serve. Makes about 3 dozen bars.
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Pantry Pointers
If you have extra cookies in the house that are too big of a temptation, consider giving some of the cookies away. Friends, coworkers and senior citizens often appreciate a homemade treat, especially when created by young but ambitious children.
Melting chocolate chips in the microwave is easy, but there is a technique. Begin by putting the chips into a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring each time the microwave stops. Chips hold their shape even when they are melting, and the stirring allows the heat to be evenly distributed. Otherwise, they could become dry or even burnt.
The Practical Pantry © 2004 Tammy P. Olson