our favorite recipes - meredith...

My Cook Book is brought to you by BHG.com® Better Homes and Gardens® Online

Our Favorite Recipes

The Staff of the Better Homes and Gardens Test KitchenAugust 2002

Welcome!

I hope you enjoy this collection of favorite recipes selected by the staff of the BetterHomes and Gardens Test Kitchen. Each of the recipes in this book was prepared using thesame ingredients, appliances and cookware found in homes like yours. Our taste panels ensurethat each recipe meets our high standards for flavor and ease of preparation. We stand behindevery recipe so you can prepare them with confidence the first time, and every time.

Lynn Blanchard, Test Kitchen Director

Recipe Index

AppetizersSpinach Salad Dip .........................................................................................................................................5Hummus Salad Plate .....................................................................................................................................6Lemony Marinated Antipasto .........................................................................................................................7

Main DishesChunkyChili ...................................................................................................................................................9Country French Beef Stew .............................................................................................................................10Ginger-Orange Beef Ribs ..............................................................................................................................11Fettuccine with Four Cheeses .......................................................................................................................12Pork Roast with Pineapple Chutney ..............................................................................................................13

Sides DishesGreen Beans and Fennel ...............................................................................................................................15Mixed Greens with Beets and Garlic Croutons ..............................................................................................16Basmati Rice Pilaf ..........................................................................................................................................17Boston Bean Salad ........................................................................................................................................18Zucchini Alla Romana ....................................................................................................................................19

DessertsClassic Gingerbread Cutouts .........................................................................................................................21Carrot-Pumpkin Bars with Orange Icing ........................................................................................................23Cherry Coconut Drops ...................................................................................................................................24Berry Trifle Cake ............................................................................................................................................25Peach-AlmondCrisp ......................................................................................................................................26Rhubarb-Raspberry-ApplePie .......................................................................................................................27Strawberry-ToppedCheesecake ...................................................................................................................29


Appetizers

Spinach Salad Dip

A creamy blend of spinach, bacon, andmushrooms that is also good served withyour favorite vegetable dippers.

Ingredients:1/4 teaspoon pepper

Bagel chips or pita crisps

1 tablespoon Dijon-style mustard

1 tablespoon red wine vinegar

2 tablespoons milk

1/2 cup dairy sour cream

2 cloves garlic, minced

1 small onion, finely chopped (1/3 cup)

1 3-ounce package cream cheese, softened

2 cups sliced mushrooms

3 cups chopped spinach leaves

1 tablespoon olive oil

5 slices bacon

Directions:1. Cook bacon in a large skillet until crisp. Drain

bacon on paper towels; crumble four of the bacon

slices and set aside. Crumble the remaining sliceof bacon; cover and chill for garnish.

2. Remove drippings from pan. Add the olive oilto the pan. Add mushrooms, onion, and garlic.Cook over medium heat until mushrooms aretender. Stir in vinegar, mustard, and pepper. Stirin spinach; cook and stir for 30 seconds or untilspinach is wilted. Add cream cheese, stirring untilmelted. Remove from heat. Stir in sour cream, the2 tablespoons milk, and the four slices ofcrumbled bacon. Transfer to a serving bowl.Cover and chill for 4 to 36 hours.

3. To serve, stir dip. If necessary, stir inadditional milk until mixture is of dippingconsistency. Top with chilled bacon. Serve withbagel chips or pita crisps. Makes 32 1-tablespoonservings.

Nutritional facts per serving:iron: 4%, calcium: 1%, sodium: 78mg, saturatedfat: 2g, vitamin C: 1%, cholesterol: 5mg,vitamin A: 5%, total fat: 6g, fiber: 1g,carbohydrate: 13g, protein: 3g, calories: 116

This recipe was tested in the BetterHomes and Gardens® Test Kitchenand meets our high standards forreliability and taste appeal.

For more, see www.bhg.com

Better Homes and Gardens® Online at www.bhg.com5

Hummus Salad Plate

This quick to fix dish is sure to satisfy yourcraving for hummus.

Ingredients:1 15-ounce can chickpeas (garbanzo beans),undrained

Whole wheat pita bread wedges, pita crisps,and/or bagel chips

Carrot sticks, celery sticks, and/or other rawvegetables

1/4 to 1/2 teaspoon ground red pepper(optional)

1/4 teaspoon salt

2 to 4 cloves garlic, chopped

1 tablespoon lemon juice

1/4 cup tahini (sesame paste)

Directions:1. In a food processor bowl or blender container

combine chickpeas, tahini, lemon juice, garlic,salt, and red pepper, if desired. Process or blenduntil smooth. Spoon into a serving bowl on aplatter with carrot sticks, celery sticks, and/orother raw vegetables.

2. Serve with whole wheat pita bread wedges,pita crisps, and/or bagel chips. Makes 4 servings.

Nutritional facts per serving:vitamin C: 7%, iron: 12%, vitamin A: 0%, fiber:3g, calcium: 3%, saturated fat: 1g, sodium:71mg, cholesterol: 0mg, total fat: 6g,carbohydrate: 12g, protein: 4g, calories: 114




Lemony Marinated Antipasto

For the sausage featured in this zippyantipasto recipe, we selected chicken orturkey links because they are easy to findand combine well with other flavors.

Ingredients:12 ounces mozzarella cheese, cut into 1/2-inchcubes

1 12-ounce jar roasted red sweet peppers,drained


2 teaspoons dried Italian seasoning, crushed

1/3 cup olive oil

2 tablespoons snipped fresh basil leaves

1 tablespoon cooking oil

1/3 cup lemon juice

1 pound spicy Italian chicken or turkeysausage links

2 teaspoons finely shredded lemon peel

Fresh basil sprigs (optional)

1 cup pitted kalamata olives

Directions:1. Cook sausage links in cooking oil in a medium

skillet over medium heat for 10 minutes or untilcooked through, turning frequently to brown

evenly. Remove sausage from heat and allow tocool. Cut in 1/4-inch-thick slices and set aside.

2. Meanwhile, for dressing, whisk together oliveoil, lemon peel, lemon juice, snipped basil, Italianseasoning, and garlic in a small bowl; set aside.Cut roasted red peppers into bite-size strips.

3. Layer sausage, red pepper strips, and olives ina 2-quart jar or two 1-quart jars. Pour dressinginto jar(s), cover tightly, and refrigerate for 1 to 2days. Turn jar(s) upside down occasionally todistribute the dressing.

4. Let stand at room temperature for 30 minutesbefore serving. Arrange on a platter; add cheeseand garnish with basil sprigs, if desired. Makes 12to 16 servings.

Nutritional facts per serving:calories: 222, sodium: 550mg, cholesterol:36mg, saturated fat: 5g, total fat: 17g, calcium:20%, vitamin C: 91%, vitamin A: 0%, protein:13g, iron: 8%, fiber: 1g, carbohydrate: 5g





Main Dishes

Chunky Chili

To give the baked tortilla strips a decorativeedge, cut the tortillas before baking with apasta or pastry wheel.

Ingredients:1/2 cup chopped onion

1/4 teaspoon black pepper

Nonstick spray coating

1/4 teaspoon ground cumin

2 corn tortillas

1 teaspoon instant beef bouillon granules

12 ounces beef top round steak, trimmed ofseparable fat

1 teaspoon chili powder

1-1/2 teaspoons snipped fresh basil or 1/2teaspoon dried basil, crushed

1 4-1/2-ounce can diced green chili peppers

1 cup water

1 14-1/2-ounce can low-sodium tomatoes,undrained

1 15-ounce can kidney beans, drained andrinsed

1 clove garlic, minced

1/4 cup shredded reduced-fat cheddar cheese (1ounce)

Directions:1. Partially freeze meat about 30 minutes. Thinly

slice across the grain into bite-size strips.

2. Cut or tear tortillas into bite-size strips. Spreadon an ungreased baking sheet. Bake in a 350degrees F oven about 10 minutes or until crisp and

dry. Set aside.

3. Spray an unheated large skillet with nonstickcoating. Preheat over medium-high heat. Addmeat, onion, and garlic. Cook and stir until meat isbrown and onion is tender. Stir in the kidneybeans, undrained tomatoes, water, chili peppers,basil, chili powder, bouillon granules, cumin, andblack pepper. Bring to boiling; reduce heat.Simmer, covered, for 30 minutes or until meat istender.

4. Ladle into individual serving bowls. Sprinkleeach serving with some of the tortilla strips and 1tablespoon shredded cheese. Makes 4 servings.

Food exchanges: 1-1/2 Starch, 3 Lean Meat, 2Vegetable

Nutritional facts per serving:saturated fat: 2g, total fat: 7g, calories: 296,protein: 33g, fiber: 7g, carbohydrate: 31g,sodium: 601mg, cholesterol: 59mg




Country French Beef Stew

Slow-cooking intensifies the flavor in thisbeef-bean-and-vegetable stew.

Ingredients:1/2 cup dry navy beans or one 15-ounce canwhite beans,* rinsed and drained

1 cup chopped tomato

1 14-ounce can beef broth

2/3 cup dry red wine


1 medium onion, cut into thin wedges

3 tablespoons olive oil

2 pounds boneless beef chuck pot roast, cutinto 1-inch pieces

Snipped fresh parsley (optional)

1/2 teaspoon pepper

2 medium parsnips, cut into 1/2-inch slices

1/4 cup all-purpose flour

4 medium carrots, cut into 1/2-inch slices

4 cups water

2 teaspoons dried thyme, crushed, or 2tablespoons snipped fresh thyme

Directions:1. If using dry beans, rinse beans. In a large

saucepan combine drained beans and the 4 cupswater. Bring to boiling; reduce heat. Simmer,

uncovered, for 2 minutes. Remove from heat.Cover and let stand for 1 hour. (Or, place beans inwater in pan. Cover and let soak in a cool placefor 6 to 8 hours or overnight.) Drain and rinsebeans.

2. Place flour and pepper in a plastic bag. Addbeef pieces, a few at a time, shaking to coat. In a4- or 6-quart Dutch oven brown half of the beef in1 tablespoon of the hot oil; remove beef. Addremaining oil, remaining beef, onion, and garlic toDutch oven. Cook until beef is brown and onion istender. Drain fat, if necessary. Stir in wine,scraping until the brown bits are dissolved. Returnall beef to Dutch oven. Stir in beans, soup stock orbroth, tomato, and dried thyme (if using). Bring toboiling; reduce heat.

3. Simmer, covered, for 1-1/2 hours. Add carrotsand parsnips. Return to boiling; reduce heat.Simmer, covered, for 25 to 30 minutes more oruntil beef and vegetables are tender. Stir in freshthyme (if using). If desired, garnish with parsley.Makes 6 servings.

*Note: If using canned beans, decrease soupstock or broth to 1 cup.

Nutritional facts per serving:iron: 32%, calcium: 8%, sodium: 269mg,saturated fat: 4g, vitamin C: 26%, fiber: 8g,cholesterol: 98mg, total fat: 16g, carbohydrate:29g, protein: 38g, calories: 432




Ginger-Orange Beef Ribs

Soy sauce and fresh ginger give these meatyribs Pacific-rim flair. An Asian cook mightsmoke them in a kamado, an egg-shapeceramic oven used for smoking in that partof the world for centuries.

Ingredients:1 tablespoon grated fresh ginger

2 tablespoons reduced-sodium soy sauce

1/4 cup frozen orange juice concentrate,thawed

1/2 cup bottled barbecue sauce

3 to 4 pounds beef back ribs (about 8 ribs)

1/2 teaspoon pepper

1/2 to 1 teaspoon salt

2 teaspoons paprika

8 to 10 hickory or oak wood chunks

Directions:1. At least 1 hour before smoke cooking, soak

wood chips in enough water to cover. Drainbefore using.

2. For rub, in a small bowl combine paprika, salt,and pepper. Trim fat from ribs. Sprinkle rubevenly over ribs; rub in with your fingers.

3. For sauce, in a small bowl stir togetherbarbecue sauce, orange juice concentrate, soysauce, and ginger.

4. In a smoker, arrange preheated coals, half ofthe drained wood chunks, and the water panaccording to the manufacturer's directions. Pourwater into pan. Place ribs, bone side down, on thegrill rack over water pan. (Or, place ribs in a ribrack; place on grill rack.) Cover and smoke for2-1/2 to 3 hours or until ribs are tender, brushingonce with sauce during the last 15 minutes ofcooking. Add more coals, wood chunks, and wateras needed. Pass the remaining sauce with ribs.Makes 4 servings.

Nutritional facts per serving:iron: 20%, calcium: 3%, vitamin C: 46%,sodium: 897mg, vitamin A: 19%, cholesterol:79mg, protein: 28g, saturated fat: 5g, fiber: 1g,total fat: 12g, carbohydrate: 13g, calories: 277




Fettuccine with Four Cheeses

Three Italian cheeses (Parmigiano-Reggiano,Asiago, and Montasio) and one Spanishcheese (Munchego) provide the flourish to asimple dish of pasta and herbs. Use thecheeses suggested or any combination ofhard grating cheese.

Ingredients:Snipped fresh oregano (optional)

2 tablespoons Machego cheese

2 tablespoons shaved Montasio cheese

2 tablespoons shaved Asiago cheese

2 tablespoons shaved Parmigiano-Reggianocheese

1/8 to 1/4 teaspoon freshly ground whitepepper

1 tablespoon olive oil


5 ounces packaged dried fettuccine

Directions:1. Prepare fettuccine according to package

directions, adding minced garlic during lastminute of cooking. Drain fettuccine; toss with oiland pepper. Divide onto 4 serving plates.

2. Top each serving with 1/2 tablespoon of eachof the cheeses. Garnish with snipped oregano, ifdesired. Makes 4 side-dish servings.

Nutritional facts per serving:iron: 9%, calcium: 11%, sodium: 176mg, fiber:1g, saturated fat: 3g, vitamin C: 1%,cholesterol: 10mg, vitamin A: 1%, total fat: 8g,carbohydrate: 29g, protein: 9g, calories: 227




Pork Roast with PineappleChutney

A ginger-and-pineapple chutney adds to thezesty quality of this pepper-rubbed pork.

Ingredients:1/8 teaspoon crushed red pepper (optional)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 tablespoons vinegar

2 tablespoons brown sugar

2 tablespoons raisins

1/2 cup chopped onion

1 20-ounce can crushed pineapple (juice pack)

1/4 teaspoon pepper

1 3-pound pork loin center rib roast, backboneloosened

Directions:1. Trim separable fat from the roast; then rub

meat with the pepper. Place roast, rib side down,in a shallow roasting pan. Insert a meatthermometer.

2. Roast, uncovered, in a 325 degree F. oven for1-1/2 to 2 hours or until meat thermometer*registers 155 degrees F. Let stand 15 minutesbefore carving.

3. Meanwhile, for chutney, in a mediumsaucepan combine undrained pineapple, onion,raisins, brown sugar, vinegar, ginger, cinnamon,

and crushed red pepper, if desired. Bring toboiling; reduce heat. Simmer, uncovered, about 30minutes or until liquid is syrupy. Serve warm withroast. Makes 8 servings.

Make-Ahead Tip: Prepare chutney; cover andchill up to 24 hours. Reheat to store.

*Note: To use a meat thermometer correctly,insert it into the center of the largest muscle or thethickest portion of the meat. The thermometershould not touch any fat or bone, or the bottom ofthe pan.

Nutritional facts per serving:calories: 282, sodium: 42mg, cholesterol: 67mg,total fat: 12g, carbohydrate: 19g, protein: 25g



Sides Dishes

Green Beans and Fennel

Here, chopped, fresh fennel offers thedelightful crunch of celery, but with a subtlelicorice flavor. To crush fennel seeds, placethem on a cutting board, then roll over themwith a rolling pin.

Ingredients:1/4 teaspoon salt

3/4 teaspoon ground black pepper

1-1/2 teaspoons finely shredded lemon peel

1-1/2 teaspoons fennel seeds, crushed

2 tablespoons butter (no substitutes), softened

1-3/4 pounds fresh green beans, trimmed ifdesired

3 fennel bulbs (3 pounds)

Directions:1. Stir together butter, fennel seeds, lemon peel,

pepper, and salt.

2. Cut off and discard upper stalks of fennelbulbs. Remove any wilted outer layers; cut off athin slice from the fennel base. Wash fennel; cutinto quarters. Remove cores. Cut fennellengthwise into 1/4-inch-wide strips.

3. Place beans in a 4-quart Dutch oven. Cookbeans, covered, in a small amount of boilingsalted water 4 to 5 minutes. Add fennel strips tobeans. Cook 6 to 10 minutes more or untilvegetables are crisp-tender. Drain. Toss fenneland beans in the bowl with the seasoned butter.Transfer to a serving dish. Makes 10 to 12servings.

Nutritional facts per serving:vegetables: 2diabetic exchange, iron: 7%,calcium: 6%, sodium: 124mg, protein: 2g,vitamin C: 29%, calories: 67, fiber: 5g, fat:.5diabetic exchange, saturated fat: 2g,cholesterol: 7mg, total fat: 3g, carbohydrate:10g




Mixed Greens with Beets andGarlic Croutons

Mesclun, the melange of young, tendergreens was, until recently, the domain ofgourmet markets and high-end restaurants.Today, you'll likely find it in the produceaisle of your supermarket.

Ingredients:2 tablespoons butter (no substitutes)

1/3 of a 16-ounce loaf sourdough bread, cutinto 3/4-inch slices

8 baby beets

4 medium beets (about 1 pound) or one16-ounce can thin beet strips, rinsed anddrained

1/2 cup bottled red wine vinaigrette

8 cups mesclun greens (dandelion leaves,argula, baby lettuces, chervil, watercress, wildchicory, and/or radicchio)

Salt (optional)


Directions:1. Wash and trim fresh beets.

2. Cook medium fresh beets, covered, in amedium saucepan in boiling water for 20 minutes.Add baby beets and cook 20 minutes more or untilall beets are tender. Drain; cool slightly. Slip skinsoff beets. Quarter the medium beets; set aside.

3. For croutons, preheat oven to 300 degree F.Tear bread slices into pieces (you should haveabout 4 cups).

4. Melt butter in a large skillet. Remove fromheat; stir in garlic and, if desired, salt. Add thebread pieces, stirring until coated with buttermixture.

5. Arrange croutons in a single layer of a shallowbaking pan. Bake, uncovered, for 10 minutes; turncroutons over. Bake 5 to 8 minutes more or untilcroutons are crisp. Cool completely.

6. Arrange greens and beets on eight individualsalad plates. Top with croutons and drizzle withvinaigrette. Makes 8 servings.

Nutritional facts per serving:vitamin C: 8%, iron: 8%, vitamin A: 6%, fiber:3g, calcium: 2%, saturated fat: 3g, sodium:493mg, cholesterol: 8mg, total fat: 10g,carbohydrate: 21g, protein: 4g, calories: 190




Basmati Rice Pilaf

Basmati rice is a long grain rice known forits aromatic fragrance. It is often paired withAsian-style stir-fry dishes or used inIndian-style pilafs.

Ingredients:1 teaspoon finely shredded orange peel

1 14-1/2 ounce can chicken broth

1/3 cup currants or chopped dried tart redcherries

1/8 teaspoon crushed red pepper

1/2 cup finely chopped carrot

1 cup basmati rice, uncooked

2 tablespoons butter or margarine

1/3 cup slivered almonds

1/2 cup chopped onion

1/4 teaspoon black pepper


1/4 cup water

Directions:1. In a medium saucepan cook onion and

almonds over medium heat in hot butter ormargarine about 5 minutes or until onion is tenderand almonds are golden. Stir in uncooked rice.Cook and stir for 4 minutes. Stir in carrot, currantsor dried cherries, orange peel, cinnamon, blackpepper, and red pepper.

2. Carefully stir chicken broth and water intosaucepan. Bring to boiling; reduce heat. Simmer,covered, about 20 minutes or until liquid isabsorbed and rice is tender. Makes 6 side-dishservings.

Nutritional facts per serving:sodium: 268mg, vitamin C: 2%, vitamin A:30%, iron: 14%, fiber: 2g, calcium: 3%,saturated fat: 3g, cholesterol: 11mg, total fat:8g, carbohydrate: 35g, protein: 6g, calories: 232




Boston Bean Salad

Baked bean traditionalists may be surprisedby this cool twist on the classic recipe, butthey'll go for its hearty flavor. This recipe iswritten for transporting to a picnic orpotluck, but it's great served at home, too.

Ingredients:1/4 teaspoon pepper

1 tablespoon Dijon-style mustard

1/4 cup salad oil

1/4 cup molasses

1/2 cup vinegar

1 15-ounce can black beans, rinsed and drained

1 15-ounce can red beans, rinsed and drained

1/2 cup thinly sliced green onion

1 15-ounce can navy beans, rinsed and drained

2 stalks celery, sliced (1 cup)

2 slices bacon, crisp-cooked, drained, andcrumbled

2 cups torn curly endive

Directions:1. Combine beans, celery, and green onion in a

large bowl or container.

2. For dressing, combine vinegar, molassses, oil,mustard, and pepper in a screw-top jar. Cover andshake well to mix. Pour dressing over beanmixture; stir to coat. Cover and chill for 4 to 24hours, stirring occasionally. Place endive andbacon in separate self-sealing plastic bags, seal.Transport bean mixture, endive, and bacon in aninsulated cooler with ice packs.

3. To serve, stir curly endive and bacon into beanmixture. Using a slotted spoon, transfer beanmixture to a salad bowl. Makes 10 to 12 side-dishservings.

Nutritional facts per serving:iron: 19%, vitamin C: 10%, protein: 10g, fiber:7g, carbohydrate: 29g, sodium: 325mg,cholesterol: 1mg, saturated fat: 1g, total fat: 7g,calories: 195


Zucchini Alla Romana

For best results with this mint-and-Parmesancheese-flavored side dish, select zucchini thatare small, firm, and free of cuts and softspots. Pass over large zucchini. They tend tohave tough skins and lots of seeds. GoodFood, Good Health Eating Plan Exchanges:1-1/2 vegetable.

Ingredients:1 teaspoon dried mint or basil, crushed, or 1tablespoon snipped fresh mint or basil

4 cups sliced zucchini (4 to 5 small)

2 teaspoons olive oil

2 cloves garlic

2 tablespoons finely shredded Parmesan orRomano cheese

Dash pepper

1/4 teaspoon salt

Directions:1. In a large skillet cook the whole garlic cloves

in hot oil until lightly browned; discard garlic.Add the zucchini, dried mint or basil (if using),salt, and pepper to the oil in the skillet.

2. Cook, uncovered, over medium heat about 5minutes or until the zucchini is crisp-tender,stirring occasionally. To serve, sprinkle with theParmesan cheese and fresh mint or basil (if using).Makes 6 servings.

Nutritional facts per serving:

iron: 3%, calcium: 4%, sodium: 124mg, vitaminC: 11%, vitamin A: 3%, fiber: 1g, protein: 2g,saturated fat: 1g, calories: 35, cholesterol: 2mg,total fat: 2g, carbohydrate: 3g





Desserts

Classic Gingerbread Cutouts

Fill your kitchen with traditional scents ofthe season with the spices in this favoriteholiday cookie.

Ingredients:2 tablespoons lemon juice

1/2 cup molasses

1 egg

Paste food coloring

1 cup sugar

1 cup butter, softened

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 teaspoon baking soda

1 teaspoon ground ginger

3 tablespoons cold water

1/4 teaspoon cream of tartar

4 teaspoons meringue powder

2 cups sifted powdered sugar

1 teaspoon ground cinnamon

1 cup whole wheat flour

2-1/2 cups all-purpose flour

Directions:1. In a medium bowl stir together flours,

cinnamon, ginger, soda, nutmeg, salt, and cloves.Set aside. In a large mixing bowl, beat butter withan electric mixer on medium to high speed for 30seconds. Add sugar; beat until fluffy. Beat in egguntil mixture is light. On low speed, beat inmolasses and lemon juice. Beat in as much of theflour mixture as you can. By hand, stir inremaining flour mixture. Divide dough in half.Cover and chill at least 3 hours or until easy tohandle.

2. On a lightly floured surface, roll half of doughat a time to 1/8-inch thickness. Using 2-1/2-inchcookie cutters, cut into desired shapes. Place 1inch apart on an ungreased cookie sheet. Bake in a350 degree F oven for 8 to 10 minutes or untiledges are lightly browned. Cool on cookie sheetfor 1 minute. Transfer cookies to a wire rack;cool.

3. In a medium mixing bowl combine powderedsugar, meringue powder, and cream of tartar. Addthe cold water. Beat with an electric mixer on lowspeed until mixture is combined, then on mediumto high speed for 7 to 10 minutes or until mixtureforms stiff peaks. (If mixture seems stiff whilebeating, add water, 1/2 teaspoon at a time. Icingshould be fairly thick for piping. For a thinner,glazing consistency, stir in a little more waterafter beating.) When not using, keep icing tightlycovered to prevent drying. Decorate cookies withicing. If desired, tint part of the icing with pastefood coloring and add details to the cookies.Makes about 90, 2-1/2-inch cookies.

*Note: One brand of meringue powder is Wilton.Look for the powder at kitchen, cake-decorating,and crafts shops.

Nutritional facts per serving:sodium: 41mg, vitamin A: 0%, cholesterol:8mg, protein: 1g, saturated fat: 1g, fiber: 0g,calories: 58, total fat: 2g, iron: 2%, calcium:1%, carbohydrate: 9g, vitamin C: 0%


Carrot-Pumpkin Bars withOrange Icing

A merger of two classics -- carrot cake andpumpkin bars -- add up to new favorite-listcookies.

Ingredients:1 cup canned pumpkin

1-1/2 cups packed brown sugar

3 eggs, beaten

1/4 teaspoon salt

1/2 teaspoon baking soda

Walnut halves (optional)

1 teaspoon finely shredded orange peel

1 to 2 tablespoons orange liqueur or orangejuice

2 teaspoons baking powder

1-1/2 cups sifted powdered sugar

2 cups all-purpose flour

1 cup chopped walnuts

1 cup finely shredded carrots

1 teaspoon vanilla

1/4 cup milk

2/3 cup cooking oil

Directions:1. Preheat oven to 350 degrees F. Grease a

15x10x1-inch baking pan; set aside.

2. In a large mixing bowl stir together the flour,baking powder, orange peel, baking soda, and salt.Set the flour mixture aside.

3. In a medium bowl combine eggs and brownsugar. Stir in pumpkin, oil, milk, and vanilla.Then stir in carrots and chopped walnuts.

4. Add egg mixture to flour mixture, stirring witha wooden spoon until combined. Spread batterinto the prepared pan. Bake for 20 to 25 minutesor until a wooden toothpick inserted near thecenter comes out clean. Cool in pan on a wirerack. Spread with Orange Icing; cut into trianglesor bars. If desired, garnish each with a walnuthalf. Store in an airtight container in therefrigerator for up to 3 days. Makes 36 bars.

For Orange Icing: In a mixing bowl combinepowdered sugar and enough of the orange liqueuror orange juice to make an icing that is easy todrizzle.

Make-Ahead Tip: Bake bars as directed; coolcompletely. Do not drizzle with icing. Place cutbars in a freezer container and freeze for up to 1month. Before serving, thaw for 15 minutes.Prepare Orange Icing and drizzle as directed.

Nutritional facts per serving:calcium: 3%, sodium: 63mg, vitamin C: 1%,vitamin A: 24%, fiber: 1g, protein: 2g, saturatedfat: 1g, calories: 137, cholesterol: 18mg, totalfat: 7g, carbohydrate: 18g, iron: 4%


Cherry Coconut Drops

You can find the candied cherries for theseeasy drops either in the produce aisle orbaking section of your grocery store. Keepextra candied fruit in a tightly sealedcontainer in the freezer up to 6 months.

Ingredients:1 teaspoon vanilla

1/2 cup sweetened condensed milk

2 tablespoons cornstarch

2/3 cup chopped red or green candied cherries

1 7-ounce packate (2-2/3 cups) flaked coconut

Directions:1. Preheat oven to 325 degree F. Grease and

flour a cookie sheet; set aside.

2. Combine coconut, candied cherries, andcornstarch in a medium mixing bowl. Stir insweetened condensed milk and vanilla untilmixture is combined.

3. Drop mixture by small rounded teaspoonfulsabout 1 inch apart on the prepared cookie sheet.

4. Bake in preheated oven for 12 to 15 minutesor until lightly browned on bottoms. Cool oncookie sheet for 1 minute. Transfer cookies to awire rack; cool. Makes 24 to 30 drops.

Nutritional facts per serving:protein: 1g, saturated fat: 3g, calories: 75, iron:1%, calcium: 2%, sodium: 10mg, cholesterol:2mg, vitamin C: 0%, total fat: 3g, vitamin A:0%, carbohydrate: 11g, fiber: 0g




Berry Trifle Cake

This luscious dessert takes only 15 minutes toprepare but looks and tastes good enough forthe fanciest picnic spread.

Ingredients:2 cups raspberries, strawberries, blackberries,and blueberries

1 6-ounce carton (2/3 cup) berry-flavor yogurt

1/4 of an 8-ounce container frozen whippeddessert topping, thawed

1/2 cup berry or orange juice

1 9-1/2-inch tart-shape sponge cake

Directions:1. Place cake on a serving platter; sprinkle with

juice. Set aside.

2. Stir together whipped topping and yogurt in asmall mixing bowl, spread on cake. Cover andchill up to 2 hours. Seal berries in a self-sealingplastic bag. Transport cake and berries in aninsulated cooler with ice packs.

3. To serve, arrange berries on the cake. Cut intowedges. Makes 8 servings.

Nutritional facts per serving:

sodium: 76mg, cholesterol: 27mg, saturated fat:2g, total fat: 3g, calories: 146, protein: 3g, fiber:1g, carbohydrate: 28g


Peach-Almond Crisp

This ginger-spiced fruit dessert is a breeze toput together. Select peaches that havehealthy golden-yellow skin without tinges ofgreen. The ripe fruit should yield slightly togentle pressure.

Ingredients:1/2 cup rolled oats

8 medium peaches, peeled and sliced (8 cups)

1/8 teaspoon ground ginger

1/4 teaspoon ground nutmeg


2/3 cup packed brown sugar

1/3 cup granulated sugar

Vanilla ice cream

1/2 cup toasted sliced almonds

1/4 cup peach nectar or orange juice

1/2 cup butter (no substitutes)

3 tablespoons granulated sugar

3/4 cup all-purpose flour

Directions:1. Preheat oven to 400 degrees F. For topping,

stir together brown sugar, rolled oats, 1/2 cup ofthe flour, and the 3 tablespoons granulated sugarin a medium mixing bowl. Using a pastry blender,cut in butter until the mixture resembles coarse

crumbs. Stir in almonds.

2. For filling, stir together remaining flour, the1/3 cup granulated sugar, the cinnamon, nutmeg,and ginger in a large mixing bowl. Add the peachslices and peach nectar or orange juice. Tossgently to coat.

3. Transfer filling to an ungreased 3-quartrectangular baking dish. Sprinkle topping over thefilling. Bake in preheated oven for 30 to 35minutes or until fruit slices are tender and thetopping is golden. Serve warm or at roomtemperature with ice cream. Makes 12 servings.

Nutritional facts per serving:iron: 7%, calcium: 4%, sodium: 88mg, vitaminC: 26%, vitamin A: 31%, fiber: 6g, protein: 4g,saturated fat: 5g, calories: 325, cholesterol:22mg, total fat: 12g, carbohydrate: 55g




Rhubarb-Raspberry-Apple Pie

A trio of fruit flavors makes a deliciouscombination in this winning pie. Using pastrycutouts in lieu of a top crust gives the pie afestive appearance.

Ingredients:2/3 cup shortening

3 tablespoons cornstarch

1/2 teaspoon salt

1-1/4 cups sugar

2 cups all-purpose flour

6 to 7 tablespoons cold water

2 to 3 tablespoons sugar (optional)

1 to 2 tablespoons milk

1 medium cooking apple, peeled and shredded(about 3/4 cup)

2 cups fresh raspberries

4 cups chopped fresh rhubarb or frozenrhubarb

2 tablespoons all-purpose flour

Directions:

1. In a medium bowl stir together the 2 cupsall-purpose flour and salt. Using a pastry blenderor two knives, cut in the shortening until piecesare pea-size. Sprinkle 1 tablespoon cold waterover part of the mixture; gently toss with a fork.Push moistened dough to sides of bowl. Repeat,using 1 tablespoon cold water at a time, until allof the dough is moistened. Divide dough in half.Form each half into a ball.

2. On a lightly floured surface, roll half of thepastry into a 12-inch circle. Line a 9-inch pie platewith pastry. Trim pastry 1/2 inch beyond edge ofpie plate. Fold under extra pastry. Line pastry withdouble thickness of foil. Bake in a 450 degree Foven for 8 minutes. Remove foil. Bake for 5 to 6minutes more or until golden brown. Cool on awire rack. On a lightly floured surface, rollremaining pastry into a 12-inch circle. Using a 2-to 3-inch cutter, cut pastry into desired shapes.Cover cutouts loosely; set aside.

3. Meanwhile, in a large saucepan stir togetherthe sugar, cornstarch, and 2 tablespoons flour. Stirin rhubarb, raspberries, and apple. Cook over lowheat, stirring frequently, until fruit begins to juiceout. Increase heat to medium. Cook and stir overmedium heat until thickened and bubbly. Transferto the baked pie shell. Brush edge of pie withmilk. Place pastry cutouts over fruit filling andaround the edge of the pie. Brush pastry cutoutswith milk and, if desired, sprinkle with sugar.Bake in a 375 degree F oven about 25 minutes oruntil pastry is golden brown. Cool on a wire rack.

Makes 8 servings.

For a Double-Crust Pie: For a conventional piewith a filling that doesn't require precooking, linepie plate with half of the pastry, as directed above,except do not trim pastry or fold under. Omit theprebaking step. Set pie plate aside. Roll outsecond half of pastry; cover with waxed paper andset aside. To prepare filling, omit the cornstarchand reduce the raspberries to 1 cup. In a largemixing bowl stir together the sugar and, if usingfresh rhubarb, 6 tablespoons of all-purpose flour.(If using frozen rhubarb, increase the all-purposeflour to 1/2 cup.) Stir in the rhubarb, raspberries,and apple. Transfer filling to the pastry-linedplate. Trim pastry even with rim of pie plate. Cutslits in top crust; place crust over filling. Fold topcrust under bottom crust; flute edge as desired.Cover edges with foil. Bake in a 375 degree Foven for 25 minutes. Remove foil; bake 20 to 25


minutes more or until top is golden and fruit istender. Cool on a wire rack.

Make-Ahead Tip: Bake pie up to 8 hours beforeserving.

Nutritional facts per serving:carbohydrate: 65g, vitamin C: 23%, sodium:138mg, cholesterol: 0mg, saturated fat: 4g, totalfat: 18g, calories: 429, vitamin A: 1%, protein:4g, iron: 10%, fiber: 5g, calcium: 7%




Strawberry-ToppedCheesecake

To test for a perfectly baked, creamycheesecake, gently shake the pan after theminimum baking time. The center shouldappear nearly set. If it still jiggles, bake it 5minutes longer and test again.

Ingredients:1 cup fat-free cottage cheese

2 teaspoons fat-free milk

2 8-ounce packages fat-free cream cheese(block style)

1/4 cup fat-free or light dairy sour cream

4 teaspoons margarine or butter, melted

3 eggs or 3/4 cup refrigerated or frozen eggproduct, thawed

1/2 cup graham cracker crumbs

1/2 teaspoon shredded lemon peel

1-1/4 teaspoons vanilla

2 tablespoons all-purpose flour

3/4 cup sugar

1 cup sliced strawberries

1/4 cup fat-free milk

1 teaspoon sugar

Directions:1. In a small bowl stir together the graham

cracker crumbs and melted margarine or butter.Press onto the bottom of an 8-inch springformpan. Set aside.

2. Cut up the cream cheese. In a large foodprocessor bowl place the undrained cottage cheeseand the 1/4 cup milk. Cover and process untilsmooth. Add cream cheese, the 3/4 cup sugar, theflour, 1 teaspoon of the vanilla, and the lemonpeel. Cover; process until smooth. Add the eggs oregg product and process just until combined. Donot over process. Pour mixture into pan. Place ona baking sheet.

3. Bake in a 375 degree F oven for 35 to 40minutes or until set. Cool for 15 minutes. Using anarrow metal spatula, loosen the side of thecheesecake from pan. Cool 30 minutes more, thenremove the side of pan. Cool completely. Coverand chill for at least 4 hours.

4. In a small bowl combine the sour cream, 2teaspoons milk, the 1 teaspoon sugar, and theremaining vanilla. To serve, arrange berries on topof cheesecake; drizzle with sour cream mixture.Makes 12 servings.

Nutritional facts per serving:sodium: 92mg, fiber: 0g, saturated fat: 1g,cholesterol: 62mg, total fat: 3g, carbohydrate:22g, protein: 11g, calories: 163




The cookbooks you create on our web site are for your personal use only ordistributed as gifts.You may not reproduce all or part of your cookbook for

commercial purposes.

Please visit our web site at: www.bhg.com

our favorite recipes - meredith...

Documents