Moist, easy to slice, and 100% whole wheat—no, these are NOT contradictory phrases! This whole-wheat loaf is the ideal everyday bread, perfect for sandwiches, toast, and French toast or grilled cheese sandwiches.

Our guarantee: This bread will rise 3 1/2" to 4" tall at its center, and will have a moderately fine, even texture inside. It'll taste strongly of whole wheat.

 Ingredients View by: Volume  Weight  
2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
1/2 cup lukewarm water*
1/2 cup lukewarm milk
1/2 cup orange juice
5 tablespoons melted butter
1 1/2 teaspoons salt
3 tablespoons sugar
1/4 cup nonfat dry milk
3/4 cup instant mashed potato flakes
3 3/4 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
*Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).
2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
4 ounces lukewarm water*
4 ounces lukewarm milk
4 ounces orange juice
2 1/2 ounces melted butter
1 1/2 teaspoons salt
1 1/4 ounces sugar
5/8 ounce nonfat dry milk
1 5/8 ounces instant mashed potato flakes
15 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
*Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).
Directions
1) Dissolve the yeast in the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using instant yeast, you can skip this step.
 
2) Combine the yeast/water with the remaining ingredients, and mix and knead—by hand, mixer, or bread machine—until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough.
 
3) Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 60 to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes.
 
4) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.
 
5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about 75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
 
6) Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
 
7) Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.
 
 
 
Recipe summary
Hands-on time:
20 mins.
Baking time:
40 mins. to 45 mins.
Total time:
4 hrs
Yield:
one 9" x 5" loaf, 18 servings

Tips from our bakers.
Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the bread, but will mellow any potential bitterness in the whole wheat.
If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.
When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. 

Makes about 1 1/2 cups

2 cups Cabot Sharp or Extra Sharp Cheddar Cheese*, grated (about 8 ounces)
1 cup cream cheese (4 ounces)
1/3 cup dark beer
1 tablespoon Dijon mustard
Large pinch cayenne pepper
Thin-sliced rye or multi-grain bread or crackers

1. Combine first five ingredients in food processor or
blender; process until smooth and creamy.

2. Serve with bread or crackers.

*Or flavored Cabot Cheddar, such as Roasted Garlic or Horseradish

Nutrition Analysis Calories 169 , Total Fat 14g , Saturated Fat 9g , Sodium 229mg , Carbohydrates 1g , Dietary Fiber <1g , Protein 8g , Calcium 220mg 

These simple flour-water-salt-yeast bagels, made with an overnight starter for extra flavor, are a tasty introduction to bagel-making. P.S. Step-by-step photos illustrating how to make these bagels are available at Baker's Banter, our King Arthur blog.

Starter
1/2 cup (2 1/8 ounces) King Arthur  Unbleached Bread Flour
1/4 cup (2 ounces) cool water
pinch of yeast

Dough
4 cups (17 ounces) King Arthur  Unbleached Bread Flour
1 1/4 cups (10 ounces) cool water
1 3/4 teaspoons salt
1 1/2 teaspoons instant yeast

Water bath
water to fill a 10"-diameter pan about 1" deep
1 tablespoon non-diastatic malt powder or brown sugar

Combine the starter ingredients in a medium-sized bowl, cover, and let rest at room temperature overnight.

Next day, combine the puffy starter with all of the dough ingredients and knead—by hand, electric mixer, or bread machine—to form a stiff but not dry dough. Since we're using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten. Place the dough in a lightly greased bowl or large (at least 8-cup) measuring cup, cover, and set it aside to rise for 1 hour. Gently deflate the dough, and let it rise for another 30 minutes.

Transfer the dough to a work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.

While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10") pan. A 10" electric frying pan works well here. Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 3 ½" across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.

Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for about 25 minutes, or until they're as deep brown as you like. To top with seeds, remove them from the oven after about 15 minutes, spray with water or Quick Shine, and sprinkle with seeds. Return to the oven to finish baking. Remove the bagels from the oven, and cool completely on a rack.

Yield: 1 dozen chewy bagels.

Make this easy "base" scone recipe, then add ingredients to take it in two different directions -- chocolate-and-cinnamon cappuccino, or spicy-sweet ginger-date.

Basic Recipe
3 cups King Arthur Pie & Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon butter-cinnamon flavor or ground cinnamon
1/4 cup sugar
1/2 cup (1 stick) butter
1/2 cup sour cream or yogurt (low-fat is fine)
3/4 cup water

Cappuccino Scones
1/3 cup pecan meal or ground pecans
1/8 teaspoon coffee oil
1/2 cup cappuccino chips
1/2 cup cinnamon chips

Ginger & Date Scones
1 1/2 teaspoons ground ginger
1/3 cup chopped crystallized ginger
2/3 cup chopped dates
1/8 to 1/4 teaspoon tangerine oil

In a medium-sized mixing bowl, whisk together the first six ingredients, then cut in the butter, using a pastry blender, fork, your fingers or a mixer. Add EITHER the cappuccino scone ingredients OR the ginger & date scone ingredients, stirring to combine. Stir in the sour cream or yogurt, then enough water to make the dough cohesive. Pat or roll the dough into two 3/4-inch-thick circles, or a 3/4-inch-thick square. Cut each circle into six pie-shaped wedges; or cut the square into 1 1/2- to 2-inch squares or circles. Place the scones on lightly greased or parchment-lined baking sheets (the circles should be left intact, with the wedges separated just a bit), and bake them in a preheated 425°F oven for 15 to 18 minutes, or until they're a light, golden brown. Yield: 12 to 24 scones, depending on what size you cut them.
 

Using a sponge (starter) to create this bread increases its flavor and enhances its texture.

Sponge
1 1/2 cups (12 ounces) cool water
1 teaspoon instant yeast
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) pumpernickel flour

Dough
2 teaspoons salt
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 3/4 ounces) Harvest Grains Blend or mixed seeds of your choice

To make the sponge: Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight.

To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.

Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450°F.

Gently but firmly slash the dough across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing. Yield: 1 loaf.

Recipe courtesy Adams Farm of Wilmington, Vermont.

Here's another recipe that has been passed down through the generations of Adams here on the farm. We have done our best to write down the approximated measurements.

INGREDIENTS

1/2 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup (4 oz.) Adams Farm's pure Vermont Maple Syrup
1/2 teaspoon vanilla extract
1 and 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup flaked coconut

DIRECTIONS

Preheat oven to 350 degrees. Grease cookie sheets.

In a mixing bowl, cream shortening and brown sugar until fluffy.
Beat in the egg, maple syrup, and vanilla until well mixed.

Combine flour, baking powder and salt. Add flour mixture to
creamed mixture. Stir in coconut. Drop by tablespoonful 2 inches
apart onto greased baking sheets.

Bake at 350 degrees for 8-10 minutes.

SUBMITTED BY: Laura Spielman

"Mashed Potatoes mixed with caramelized onions, cream cheese and more. They are seriously addictive!"

INGREDIENTS (Nutrition)
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
1/2 teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
1/2 cup cream cheese
1 tablespoon light soy sauce
1/4 cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
 
DIRECTIONS
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.

Servings 8

INGREDIENTS

375g (12oz) cooked, sliced cold roast beef
225g (8oz) day-old country loaf, roughly cubed
450g (1lb) ripe tomatoes, roughly chopped
10ml (2tsps) fresh thyme leaves
1 small red onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
125ml (4floz) extra virgin olive oil
5ml (1tsp) horseradish sauce
Salt and pepper
Extra fresh thyme leaves, to garnish
25g (1oz) Parmesan shavings

INSTRUCTIONS

Put the bread in a large bowl with the tomatoes, thyme, onions, garlic, olive oil,
horseradish and roast beef. Season and lightly toss.Cover and leave for 30 minutes
in a cool place for the flavours to develop.Toss the salad again thoroughly and
scatter with extra fresh thyme leaves and Parmesan shavings.

Serve immediately.

Serves 4

SUBMITTED BY: Vanessa83

"This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to."

INGREDIENTS (Nutrition)
5 pounds potatoes
1 cup mayonnaise
1 cup dill pickle relish
3/4 cup prepared yellow mustard
12 hard-cooked eggs, peeled and chopped
2 cups chopped celery (optional)
2 teaspoons paprika
20 buttery round crackers
 
DIRECTIONS
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
FOOTNOTES
Hard-cooked eggs
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Servings 20

Looking for a sandwich you can grab and eat with one hand, WITHOUT the filling sliding out? You’ve found it. Ham and cheese are rolled in a sheet of yeast dough and baked, yielding a stuffed sandwich that’s a treat to eat.

Crust
3 cups (12 3/4 ounces) King Arthur  Unbleached All-Purpose Flour
1 tablespoon sugar
1/4 cup Baker’s Special Dry Milk or nonfat  dry milk
2 tablespoons potato flour
1 1/4 teaspoons salt
1 tablespoon pizza dough flavor (optional, but delicious)
2 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 cup water

Filling
1/2 pound thin-sliced ham
1/2 pound thin-sliced cheese: Swiss, Muenster, American, or your cheese of  choice
Mustard

To make the dough: Combine all of the dough ingredients, and mix and knead them together–by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.

Roll the dough into a 12" x 18" rectangle. Brush all over with mustard, leaving a 1" mustard-free zone all around the edge. Add the cheese in a single layer, then the ham; again, leave the border bare.

Starting with a long edge, roll the dough into an 18" log. Pinch the long seam closed, then fold the ends over and pinch them closed, too. Curve the log into a horseshoe shape on a lightly greased or parchment-lined baking sheet, seam-side down. Cover the sheet, and allow the roll to rise for 1 1/2 to 2 hours; it should look puffy, though not doubled.

Slash the roll crosswise, about ½" deep, at 3" to 4" intervals along its length; snipping it with a pair of scissors is actually easier than using a knife. Bake the roll in a preheated 375°F oven for 35 minutes, until it's golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving. Serve warm, or at room temperature.

Yield: 8 to 10 servings.

Thick crust, or thin? This pizza dough is an "all-star" when it comes to versatility, as well as taste and texture.

Dough
1 3/4 cups (7 1/2 ounces) King Arthur  Unbleached All-Purpose Flour*
1 1/4 cups (7 ounces) semolina*
2 tablespoons King Arthur Easy-Roll Dough  Improver (optional, but helpful)
1 tablespoon + 1 teaspoon Pizza Dough  Flavor (optional, but delicious)
1 or 2 teaspoons instant yeast**
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/4 to 1 1/2 cups (10 to 12 ounces)  water, enough to make a smooth, soft dough

* Use a total of 3 cups all-purpose flour, if you don't have semolina.

** Use 2 teaspoons yeast if you're skipping the refrigeration.

Mix and knead together all of the dough ingredients-by hand, mixer or bread machine-till you've created a smooth, soft dough. Allow the dough to rise, covered, for 45 minutes. For an extra-flavorful crust with delightful crisp-chewy texture, refrigerate the dough for 4 hours (or up to 36 hours).

Divide the dough in half. Shape each half into a 9" to 12" round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. Cover the dough, and let it rest while you heat your oven to 500°F.

After about 30 minutes (or longer, for a taller, lighter-textured crust; or if dough has been refrigerated), use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone. Or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

Bake for 4 minutes, then remove from the oven. Top with your favorite toppings, return to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

Yield: 2 pizzas.

INGREDIENTS

4 cups mixed organic whole grain flakes, such as oat, kamut, barley

and wheat
1 cup sliced natural almonds
2 tablespoons cold unsalted butter, cut into 6 pieces
1/4 cup all-purpose flour
2 tablespoons sugar
1 inch salt
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup golden raisins
1/2 cup dried cranberries

DIRECTIONS

Preheat the oven to 350°. Combine the whole grain flakes with the almonds on a large rimmed baking sheet. Spread in an even layer and toast for about 10 minutes, stirring once, until light golden. Transfer the grain mixture to a large bowl. Leave the oven on. Coat the warm baking sheet with 1 teaspoon of the butter.

In a mini processor, combine the remaining 1 tablespoon plus 2 teaspoons of butter with the flour, sugar and salt and pulse until the mixture resembles coarse crumbs. Or, pinch the ingredients together with your fingers. Add the crumbs to the grain mixture and toss. In a small pitcher, combine the maple syrup with the vanilla and almond extracts. Pour over the grain mixture and stir until the grains are evenly moistened.

Spread the granola on the buttered baking sheet in an even layer and toast for 12 to 14 minutes, stirring once, until golden and dry. Let cool completely then stir in the raisins and cranberries.

Per Serving: Calories 186 kcal, Total Fat 6.2 gm, Saturated Fat 1.4 gm

Make Ahead: The granola can be kept in an airtight container for up to 2 weeks or frozen for 2 months.

This recipe for Almond Maple Granola serves/makes 16

The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. Of all the recipes my mom has passed along to me, this one remains a favorite. Why? Because it's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation! P.S. Step-by-step photos illustrating how to make this puff loaf are available at Baker's Banter, our King Arthur blog.

FIRST LAYER
1/2 cup (4 ounces, 1 stick) butter*, cut into pats or 1/2-inch cubes
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (2 ounces) water

*If you're using unsalted butter, add 1/4 teaspoon salt.

SECOND LAYER
1 cup (8 ounces) water
1/2 cup (4 ounces, 1 stick) butter*
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
1 teaspoon almond extract

*If you're using unsalted butter, add 1/4 teaspoon salt.

TOPPING
2/3 cup (7 ounces) jam or preserves
1/2 to 2/3 cup (2 to 2 1/2 ounces) slivered or sliced almonds, toasted in a
350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

ICING
1/2 cup (2 ounces) confectioners' or glazing sugar
1 teaspoon vanilla
4 teaspoons milk or water (approximately)

FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.

Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.

SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly. Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed. Mix in the almond extract.

Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can

Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack (a giant spatula works well here).

TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.

ICING: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the icing atop the pastries. Cut into squares or strips to serve. Yield: 16 to 20 servings.

 Recipe Andy Conti of Andy's Salsa

Large quantity for canning - Single batch in parenthesis

INGREDIENTS

3 parts (3 medium) fresh tomatoes, chopped
1 part (1 medium) onion, chopped
1/2 part (1/2) pepper of your choice (jalapeno, green, chili, etc.)
3 parts (1 tablespoon) cilantro and/or basil to taste
3 parts (1 tablespoon) taco seasoning to taste
Sliced black olives, optional

DIRECTIONS

Mix all ingredients together and refrigerate for one hour or more.

We're always interested in recipes that come bearing a certain assumed geographical expertise. Cheesecake from New York City. Cuban bread from Miami. Stuff like that. As biscuits are definitely a Southern specialty, our interest was piqued by this recipe from Cathy Case Emerson of Charleston, South Carolina, who wrote as follows:

"Dear P.J.— The reason I'm writing is to send you a recipe for Angel Biscuits, sometimes called Bride's Biscuits. Unlike most biscuits and quick breads, they have yeast in addition to the baking powder. I haven't seen a recipe for a biscuit similar to this in 'The Baking Sheet,' to date, and I thought you might enjoy it.

"I usually serve these with ham tucked inside. Often, for brunch, I'll make them smaller than 2 inches, using a champagne flute to cut out the biscuits. You can make them the night before, and store them till morning. These are really good for wedding or baby showers and tailgating, too."

These high-rising biscuits are crunchy on the outside, but tender and moist within. As Cathy suggests, they're delightful split crosswise and filled with a bite of ham or sausage.

As for the name—Angel Biscuits is obvious, as the extra leavening in these gives them extra "pop" in the oven, and they become "ethereally" light—like an angel. But Bride's Biscuits—this is only conjecture, but could it be that the two types of leavening also helped ensure success for the beginning (bride) baker...?

1/2 cup (4 ounces) lukewarm water
1 teaspoon instant yeast
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (7/8 ounce) sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 cup (1 5/8 ounces) vegetable shortening
1/4 cup (1/2 stick, 2 ounces) cold unsalted butter
3/4 cup (6 ounces) milk or buttermilk

In a small mixing bowl, whisk together the warm water, yeast and 1/4 cup of the flour. Set the mixture aside for 30 minutes. In a medium-sized bowl, whisk together the remaining flour, the sugar, salt, and baking powder. Cut in the shortening and the butter, mixing until everything's rough and crumbly. Add the milk to the yeast mixture, and pour this all at once into the dry ingredients. Fold together gently until the mixture leaves the sides of the bowl and becomes cohesive. Sprinkle with an additional tablespoon of water only if necessary to make the dough hold together.

Turn the dough out onto a lightly floured work surface. Pat it gently into an 8 x 10-inch rectangle; it'll be about 3/4-inch thick. Cut the dough into fifteen 2-inch round biscuits. Gather, re-roll and cut the scraps, if desired; the resulting biscuits will probably be a bit tougher. Place the biscuits on an ungreased or parchment-lined baking sheet. Cover them lightly, and allow them to rise for 1 hour, or until they've increased in size by about a third. (The biscuits may be refrigerated for several hours or overnight at this point, or frozen for later use.)

Preheat the oven to 400°F. Uncover the biscuits, and place the pan in the top third of the oven. Bake for 10 to 12 minutes. The biscuits are done when golden brown on the top and bottom. Remove the biscuits from the oven and serve them hot, with butter and jam or ham and eggs. Yield: about fifteen 2-inch biscuits.

Nutrition information per serving (1 biscuit, 42g): 139 cal, 7g fat, 3g protein, 15g complex carbohydrates, 2g sugar, 1g dietary fiber, 9mg cholesterol, 237mg sodium, 53mg potassium, 31RE vitamin A, 1mg iron, 61mg calcium, 96mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.

Makes 16 generous servings
1 pound bacon, chopped
1/3 cup minced shallot
1 cup all-purpose flour
12 Fuji apples, peeled and finely diced
1 cup brandy or whiskey
1 gallon apple cider
16 ounces grated Cabot Sharp or Extra Sharp Cheddar
1/2-1 cup heavy cream
Salt and freshly ground black pepper to taste
Chopped fresh chervil

1. In large pot over medium-high heat, cook bacon until fat is rendered and bacon is beginning to color. Add shallots and cook, stirring, until translucent. Add flour and cook, stirring, for about 1 minute.
2. Stir in apples. Add brandy or whiskey and cook until nearly evaporated. Slowly whisk in cider and bring soup to simmer. Cover and cook for 1 hour.
3. When ready to serve, stir in cheese. Add enough cream for desired consistency. Season with salt and pepper. Serve topped with chervil.

Nutrition Analysis Calories 405 , Total Fat 13g , Saturated Fat 6g , Sodium 327mg , Carbohydrates 51g , Dietary Fiber 4g , Protein 12g , Calcium 20mg 

SUBMITTED BY: Terri Dallen
"This torte is made in a springform pan. Cream cheese, almonds, and apples deck this to the nines! Enjoy this dessert with your loved ones during the holidays."

INGREDIENTS (Nutrition)
1/2 cup butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
6 apple - peeled, cored and sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
 
DIRECTIONS
Preheat oven to 450 degrees F(230 degrees C).
Cream together butter, sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all.
Bake for 10 minutes. Reduce heat to 400 degrees F(200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan.

Servings 12

 Recipe Chef Jeanette
New England Culinary Institute

INGREDIENTS

2 cups apples peeled, cored, and diced
1 cup blueberries
1/4 cup flour
1/2 cup sugar
1 teaspoon cinnamon
4 tablespoons butter
1/4 cup oatmeal
1/2 cup almonds
1/2 cup melted butter
6 sheets Phyllo dough*

*Thaw Phyllo dough in refrigerator until ready to use.
Unfold and cover with a damp cloth.
Never let Phyllo sheets get exposed to air for a long period of time.

DIRECTIONS

Mix flour, sugar, cinnamon, oatmeal, almonds together.
Cut butter into mixture.
Toss with apples and blueberries.
Take one piece of phyllo dough and coat with melted butter.
Repeat 3 times - layering sheets of dough.
Place half the mixture in a row on the phyllo dough and roll
(Save other half for second strudel).
Coat with butter.
Bake at 450 degree F for 20-30 minutes or until golden.
Makes 2 servings.

A family fall favorite dessert using apples which are very plentiful in our area. The kind of apple used is your choice but we prefer using Gala apples. The brandy sauce gives an extra compliment to this tasty dessert.

Ingredients
1/4 C. soft butter
4 C. milk
2 eggs plus 2 egg yolks
1/2 C. packed brown sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
4 C. bread cubes
1 large Gala apple, peeled and diced
3/4 C. golden raisins
1 C. chopped pecans
2 Tbs. brown sugar
1/2 C. butter
1/2 C. heavy whipping cream
1/2 C. white sugar
1/2 C. packed brown sugar
2 tsp. vanilla

Directions

Preheat oven to 350 degrees. Butter a 9x13-inch baking dish. In a saucepan heat milk and butter until butter is melted. Do not boil. Beat together eggs, egg yolks, 1/2 C. brown sugar and spices. Add a small amount of hot milk mixture to egg mixture and blend well. Fold into milk mixture and stir well. Toss together bread cubes, apples, raisins and pecans. Fold into milk mixture until all is well coated. Let stand for 20 minutes.

Pour into prepared baking dish and sprinkle 2 Tbs. brown sugar evenly over bread mixture. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 30 minutes more. To prepare sauce in a saucepan combine butter, cream and sugars together and cook for 5 minutes or smooth and well blended. Add vanilla just before serving. Serve hot sauce over warm bread pudding.

More Like This:
Caramel Bread Pudding
Raisin Bread Pudding
Bananas Foster Bread Pudding

Serving Size
8-12

Preparation Time
30  minutes

Cooking Time
1 hour  minutes

Recipe courtesy of The New England Culinary Institute.

6 Granny Smith apples, peeled and cored
1 tablespoon Cabot Unsalted Butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

1. Preheat oven to 375ºF.

2. Cut apples into quarters. Combine in baking dish with butter, cinnamon and nutmeg. Cover with aluminum foil and bake for 30 minutes, or until apples are tender.

3. Transfer to food processor and puree; set aside.

Cinnamon-apple filling nestles inside tender crêpes; caramel sauce takes this dessert over the top.

Ingredients

7 to 8 apples, peeled, cored, and sliced
1/2 cup sugar
1 teaspoon cinnamon
pinch of salt
1 tablespoon butter
1/4 cup bottled boiled cider
1/2 cup caramel, cut into small chunks
King Arthur Touch of Gold caramel sauce or your favorite caramel sauce
toasted nuts, for garnish (optional)
2 to 3 pounds apples, peeled, cored, and sliced
3 1/2 ounces sugar
1 teaspoon cinnamon
pinch of salt
1 tablespoon butter
2 3/4 ounces bottled boiled cider
3 ounces caramel, cut into small chunks
King Arthur Touch of Gold caramel sauce or your favorite caramel sauce
toasted nuts, for garnish (optional).

Directions

1) Make 12 to 14 crêpes from our King Arthur mix, or your favorite recipe.
 
2) Apple filling: Toss the peeled and sliced apples with the sugar, cinnamon, and salt.
 
3) Heat the butter, boiled cider, and caramel chunks in a large sauté pan over medium heat. Stir until the caramel is melted.
 
4) Add the apples and cook until the apples are tender. Remove from heat.
 
5) Warm the prepared caramel sauce gently.
 
6) Warm the crêpes in a crêpe pan one at a time. Fold into quarters and place on a serving dish.
 
7) Place a generous 1/2 cup of warm apple filling into each crêpe by pulling each one apart where they overlap to form a pocket, and spooning some filling inside.
 
8) Top with caramel sauce and a sprinkling of toasted nuts.
 

Recipe summary
Hands-on time:
40 mins.
Baking time:
Total time:
40 mins.
Yield:
12 to 14 filled crêpes.

Tips from our bakers.
Use firm-type apples for this dish, so they hold their shape. Granny Smith, Jonagold, Ginger Gold, and Delicious are all good choices.

Makes 4 servings

Nonstick cooking spray
4 (10-inch) flour whole-grain tortillas
1 cup chunky applesauce
1 cup grated Cabot 50% Reduced Fat Omega-3 DHA Cheddar
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon melted Cabot Salted Butter
1/2 cup Cabot Light Sour Cream

1. Preheat oven to 400°F. Coat baking sheet with cooking spray.

2. Spread applesauce over two tortillas. Top with cheese and remaining tortillas.

3. In small bowl, mix together brown sugar and cinnamon. Brush tops of quesadillas with butter and sprinkle with half of sugar-cinnamon mixture.

4. Bake for 6 to 10 minutes or until golden brown. Set aside to cool.

5. Meanwhile, stir sour cream into remaining sugar-cinnamon mixture.

6. Cut each quesadilla into quarters. Serve topped with dollops of sour cream mixture.

**Contains 32% of DV Omega-3 DHA.

Nutrition Analysis Calories 312 , Total Fat 10g , Saturated Fat 6g , Sodium 587mg , Carbohydrates 44g , Dietary Fiber 11g , Protein 14g , Calcium 240mg 

Cut red and green apples into wedges, removing the cores, and toss them with a little lemon juice to prevent browning; fan them on a plate with alternating slices of Cabot Cheddar Cheese.

For another version, core the apples, cut them crosswise into rings, spread with peanut butter and sprinkle with grated cheddar.

Hard cheeses like cheddar are rich in protein and calcium, and kids need about 1300 milligrams of calcium every day to help build strong bones and teeth. Raw apples have lots of dietary fiber, important for fighting cholesterol, and crunching them helps to clean those teeth as well! Peanut butter, high in fiber and antioxidant vitamin E, has more protein than any other nut or legume.

Nutrition Analysis Calories 155 , Total Fat 10g , Saturated Fat 6g , Sodium 176mg , Carbohydrates 11g , Dietary Fiber 2g , Protein 7g , Calcium 210mg 

INGREDIENTS

1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1 and 1/2 cups apples, cored and diced
1/4 cup Vermont maple syrup Dark Grade

DIRECTIONS

Sift together the flour, sugar, baking powder, salt, and cinnamon
in a medium-size mixing bowl. Pour the milk into the dry ingredients
and stir until the batter is smooth. Add the apples to the batter
and blend well.

Drop by tablespoonfuls into hot oil in a heavy skillet or
electric deep fryer. Fry until golden brown on both sides.
Drain on paper towels and serve with warm Vermont maple syrup.

Makes about 14 apple fritters.

INGREDIENTS

2 large cooking apples
1 teaspoon cinnamon
¼ cup melted butter
¼ cup chopped pecans
1/3 cup sugar
Pancake batter (your favourite mix)

DIRECTIONS

Heat oven to 450F. In 9-10” skillet, sauté apples in butter over medium heat
until tender.
Remove skillet from heat and sprinkle in the nuts. Pour pancake batter over
the apples and
sprinkle with sugar and cinnamon. Bake 15 minutes or until pancake is puffed
and sugar is
melted. If ovenproof skillet is not available, bake in 9-10” pie plate or protect
handle of skillet
with aluminum foil. Now, pour Vermont Maple Syrup and ENJOY

Wonderful for as a special treat for breakfast, when served with some maple or amaretto-infused clotted cream, apple pancakes can make a very special dessert.

3 tablespoons (1 1/2 ounces) melted butter
2 medium apples (about 1/2 pound) thinly sliced
3/4 cup (6 ounces) warm milk
3 large eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons (7/8 ounce) sugar
3/4 cup (3 ounces) King Arthur Unbleached All-Purpose Flour

Cinnamon Sugar
2 teaspoons cinnamon
1/2 cup (3 1/2 ounces) sugar

Preheat oven to 400°F.

Place 1 tablespoon of melted butter into the bottom of an 8- or 9-inch ovenproof dish.

Place the apples slices in the pan and place into the oven for 10 minutes, while mixing the batter.

Whisk together the warm milk, eggs, remaining 2 tablespoons of butter, salt, sugar, and flour until smooth. Pour the batter over the hot apples. Bake for 35 minutes until puffed and set.

Remove from the oven, sprinkle with cinnamon sugar, cut into wedges and serve quickly while still puffed. Good with butter and maple syrup or honey butter or even a dollop of whipped or clotted cream. (Or even better, clotted cream with maple or amaretto stirred in.)

In a small bowl or parfait glass, spoon alternating layers of chunky applesauce, Cabot Vanilla Nonfat Yogurt, and low-fat granola or crumbled gingersnaps or graham crackers. Dust with cinnamon.

Flavored yogurt has lots of kid-appeal, so it\\\'s a super way to get more dairy into your child\\\'s day. It\\\'s even more fun to eat if you let him or her do the building!

Nutrition Analysis Calories 253 , Total Fat 5g , Saturated Fat 1g , Sodium 179mg , Carbohydrates 46g , Dietary Fiber 2g , Protein 7g , Calcium 147mg

INGREDIENTS

2 cloves garlic, minced
1 teaspoon coarse salt
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 boneless center cut pork loin roast (4 to 5 pounds)
1 tablespoon butter
2 large tart apples, peeled, cored and thinly sliced (about 2 cups)
1 medium onion, cut into thin strips (about 1 cup)
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 cup apple cider or apple juice

INSTRUCTIONS

Preheat oven to 325°F. Combine garlic, salt, rosemary, thyme and pepper
in small bowl. Cut lengthwise down roast almost to, but not through bottom.
Open like a book. Rub half of garlic mixture onto cut sides of pork.

Melt butter in large skillet over medium-high heat. Add apples and onion
cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard.
Spread mixture evenly onto one cut side of roast. Close halves; tie roast with
kitchen string at 2-inch intervals. Place roast on rack in shallow roasting pan.
Pour apple cider over roast. Rub outside of roast with remaining garlic mixture.

Roast, uncovered, basting frequently with pan drippings 2 to 2-1/2 hours or
until thermometer inserted into thickest part of roast registers 155°F. Remove
roast from oven; let stand 15 minutes before slicing. (Internal temperature will
continue to rise 5°F to 10°F during stand time.) Carve roast crosswise to serve.

Serves 14-16.

Makes 24

24 thin slices narrow loaf French bread
2 tart apples, cored and thinly sliced
2 cups Cabot Sharp, Extra Sharp or Horseradish Cheddar, grated (about 8 ounces)
1 cup walnut pieces

1. Preheat broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler.

2. Remove from broiler and place about two apple slices on each toast. Mound cheese on top. Press walnut pieces into cheese. Return to broiler until cheese and walnuts are lightly colored.

**For instant drama, sandwich fresh bay or sage
leaves between two identical clear glass plates,
available inexpensively from a home store. Set
the toasts on top, and add votive candles set into
cored red and green apples to the table.

Nutrition Analysis Calories 148 , Total Fat 7g , Saturated Fat 3g , Sodium 200mg , Carbohydrates 16g , Dietary Fiber 1g , Protein 5g , Calcium 100mg

Makes 1 loaf for about 12 servings

6 ounces 1/3-less-fat cream cheese, softened
1 1/2 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (6 ounces)
2/3 cup apple butter
2/3 cup applesauce
2 teaspoons cornstarch
1 (13.2-ounce) tube refrigerated crusty Italian bread dough or (13.8-ounce) tube refrigerated pizza crust dough
Cooking spray
2 tablespoons honey
2 tablespoons sliced almonds

1. Preheat oven to 350 degrees.
2. Combine cheeses in a small bowl. In a separate bowl, combine apple butter, applesauce and cornstarch; set both mixtures aside.
3. Unroll dough onto a baking sheet coated with cooking spray and press into a large rectangle. Spread cheese mixture lengthwise down center third of dough. Top cheese mixture evenly with apple butter mixture.
4. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle.
5. Drizzle honey over loaf and top evenly with almonds.
6. Bake at 350 degrees for 30 minutes or until lightly browned. Serve warm.

Nutrition Analysis Calories 193 , Total Fat 6g , Saturated Fat 3g , Sodium 356mg , Carbohydrates 26g , Dietary Fiber <1g , Protein 9g , Calcium 120mg 

Makes 6 servings

Nonstick cooking spray
5 slices whole-wheat bread
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup grated Cabot 50% Reduced Fat Cheddar (about 4 ounces)
2 apples, cored, peeled and diced
2 large eggs
2 large egg whites
1/3 cup granulated white sugar
1 teaspoon vanilla
1 (12-ounce) can non-fat evaporated milk

1. Preheat oven to 325°F. Coat 9-by-9-inch or other 2-quart baking dish with nonstick cooking spray. (Alternatively, use six individual ramekins.)

2. Trim crusts from bread and cut each slice into 9 squares. Arrange bread over bottom of dish. Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon. Scatter cheese over bread and top with apples.

3. In small bowl, whisk together eggs, egg whites, granulated white sugar and vanilla until well blended. Whisk in evaporated milk. Pour mixture evenly over other ingredients in dish.

4. Bake for 50 to 55 minutes, or until knife inserted in center comes out clean.

Nutrition Analysis Calories 281 , Total Fat 6g , Saturated Fat 3g , Sodium 341mg , Carbohydrates 44g , Dietary Fiber 3g , Protein 15g , Calcium 330mg 

Recipe courtesy of Chef Doug Mack

Makes 8-10 servings

4 large eggs
2 cups whole milk
1 cup sugar
3 tablespoons Cabot Unsalted Butter, melted
1/4 teaspoon ground cinnamon, plus more to sprinkle on top
1/8 teaspoon salt
7 slices firm white bread, crusts removed and cut into 3/4 inch cubes (about 3 1/2 cups)
1 large Cortland, Spartan or Empire apple, peeled, cored and cut into 1/2-inch cubes
2/3 cup grated Cabot Sharp Cheddar Cheese

1. Preheat oven to 350ºF. Butter 7-by-11-inch or 8-inch square glass baking dish and set aside.

2. In large bowl, whisk eggs to combine. Add milk, sugar, butter, cinnamon and salt; whisk again until sugar is dissolved. Add bread, apples and cheese and stir gently to combine.

3. Transfer mixture to prepared dish, distributing solids evenly. Bake for 25 to 35 minutes, or until pudding is golden on top and set all the way to center. Dust with additional cinnamon and serve warm with Maple-Butter Sauce.

Spiced Maple-Butter Sauce

2 sticks Cabot Unsalted Butter
1 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice

1. In small saucepan over medium-low heat, melt butter. Add maple syrup and cook, whisking occasionally, until butter blends with syrup and sauce is slightly thickened. Serve warm over bread pudding.

Recipe courtesy of Chef Doug Mack.

Makes 8-10 servings
4 large eggs
2 cups whole milk
1 cup sugar
3 tablespoons Cabot Unsalted Butter, melted
1/4 teaspoon ground cinnamon, plus more to sprinkle on top
1/8 teaspoon salt
7 slices firm white bread, crusts removed and cut into 3/4 inch cubes (about 3 1/2 cups)
1 large Cortland, Spartan or Empire apple, peeled, cored and cut into 1/2-inch cubes
2/3 cup grated Cabot Sharp Cheddar Cheese

1. Preheat oven to 350ºF. Butter 7-by-11-inch or 8-inch square glass baking dish and set aside.

2. In large bowl, whisk eggs to combine. Add milk, sugar, butter, cinnamon and salt; whisk again until sugar is dissolved. Add bread, apples and cheese and stir gently to combine.

3. Transfer mixture to prepared dish, distributing solids evenly. Bake for 25 to 35 minutes, or until pudding is golden on top and set all the way to center. Dust with additional cinnamon and serve warm with Maple-Butter Sauce.

Spiced Maple-Butter Sauce

2 sticks Cabot Unsalted Butter
1 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice

1. In small saucepan over medium-low heat, melt butter. Add maple syrup and cook, whisking occasionally, until butter blends with syrup and sauce is slightly thickened. Serve warm over bread pudding.

Nutrition Analysis Calories 509 , Total Fat 29g , Saturated Fat 17g , Sodium 225mg , Carbohydrates 58g , Dietary Fiber <1g , Protein 8g , Calcium 211mg 

Makes 12

1 cup whole-wheat flour
1 cup all-purpose white flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup peeled, chopped apple
1 cup grated Cabot Mild or Sharp Cheddar
2 large eggs
1 cup milk
4 tablespoons Cabot Salted Butter, melted

1. Preheat oven to 400ºF. Butter 12 muffin cups or coat with nonstick cooking spray.

2. In mixing bowl, stir together whole-wheat and white flour, sugar, baking powder and salt. Add apples and cheese and toss to combine.

3. In another bowl, whisk eggs lightly. Whisk in milk and butter. Make well in center of dry ingredients; add milk mixture and gently stir in dry ingredients from side until just combined.

4. Divide batter among prepared muffin cups. Bake for 20 minutes, or until muffins feel firm when lightly pressed on top.

Nutrition Analysis Calories 182 , Total Fat 9g , Saturated Fat 5g , Sodium 288mg , Carbohydrates 20g , Dietary Fiber 2g , Protein 7g , Calcium 164mg 

INGREDIENTS

5 Macintosh or Granny Smith apples
1/2 cup shredded walnuts
1/2 cup raisins
1 3/4 cup Vermont Maple Syrup
1 3/4 cup water
2 Tbs. butter, melted

DIRECTIONS

Preheat oven to 375 degrees.
Core apples and peel if desired. Place in a pie plate or
shallow baking pan. Combine walnuts and raisins and stuff apple cores.
Combine maple syrup and water. Add butter and pour over apples.
Cover loosely with foil and bake 45 to 60 minutes. Remove foil after
30 minutes, and baste with maple mixture 3 or 4 times for duration of baking.
Serve with fresh whipped cream or vanilla ice cream.
!

We love the bright flavor and color of apricots in scones; cream cheese lends these added richness. We also love using our new Mellow Pastry Blend; its lower protein content yields a final product that's more tender and delicate than that produced by a higher-protein flour.

3 1/4 cups (13 3/4 ounces) Mellow Pastry Blend OR King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8-ounce package cream cheese (cold)
1/2 cup (1 stick, 4 ounces) cold butter
1 cup (4 1/2 ounces) diced or slivered apricots
1 large egg
2 teaspoons vanilla or 1/2 teaspoon fiori di sicilia
1/4 cup (2 ounces) milk
Sparkling white sugar, for topping

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.

Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get. Remember: an iron fist in a velvet glove does the trick!

Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.

Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.

Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd. Yield: about 18 medium-sized scones.

Tender, light and neither too buttery nor too sweet, these breakfast scones feature sweet bursts of dried apricot followed by the mildly assertive nip of crystallized ginger (which can be omitted if you aren't a fan). With a pat of melting butter, a spoonful of apricot preserves or orange marmalade, and a tall glass of orange juice (or an aromatic cup of apricot tea), you've just found a few moments of morning serenity.

Dough
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter, cut into small pieces
1/4 cup granulated sugar
2 tablespoons finely minced crystallized ginger
1/2 cup diced glacéed apricots, halved; or dried apricots, cut into eight pieces each
1 cup buttermilk

Glaze
2 tablespoons buttermilk
1 tablespoon granulated sugar

Preheat the oven to 425°F. In a large mixing bowl, combine the flour, ground ginger, baking powder and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly. Add the buttermilk gradually, mixing gently to form a soft dough.

Shape the dough into a ball and knead it briefly on a lightly floured work surface. Divide the dough in half and pat each half into a 1/2-inch thick round, 5 inches in diameter. Cut each round into six triangles, and transfer the triangles to an ungreased or parchment-lined baking sheet.

Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar. Bake for 12 to 15 minutes (turning the baking sheet 180° halfway through the baking time), until the scones are a light golden brown. Cool on a wire rack. Yield: 12 scones.

Nutrition information per serving (1 scone, 61g): 146 cal, 4.3g fat, 3g protein, 19g complex carbohydrates, 5g sugar, 1g dietary fiber, 12mg cholesterol, 191mg sodium, 358mg potassium, 125RE vitamin A, 1mg iron, 116mg calcium, 123mg phosphorus.

Ingredientes:
1 taza de arroz
1/2 taza de leche
1 taza de queso Cheddar Reduced Fat (desmenuzado)
2 1/2 tazas de agua
1 cucharada de aceite
sal a gusto

Cocine el arroz con el agua hirviendo con aceite y sal a gusto. Cuando esté cocido y húmedo, añada la leche calculando que el arroz no quede muy líquido. Deje hervir. Añada el queso y mezcle bien. Sirva inmediatamente.

Nutrition Analysis Calories 285 , Total Fat 9g , Saturated Fat 4g , Sodium 231mg , Carbohydrates 39g , Dietary Fiber <1g , Protein 12g , Calcium 250mg 

By: Doreen P
Living In: Mchenry, Illinois, USA

A new way to make mashed potatoes that is creamy and smooth!

INGREDIENTS (Nutrition)
4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
1/2 cup hot milk
1/4 cup softened butter
salt and pepper to taste 
 
DIRECTIONS
Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
Meanwhile, puree the artichokes and garlic with the milk until smooth.
Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.

Servings 6

INGREDIENTS

Salmon and stuffing:
1 filet salmon (ask to have it butterflied at the fish market)
3 cups artichoke hearts, drained and chopped
1 Spanish onion, minced
6 cloves garlic, minced
1 pint heavy cream
3 tablespoons olive oil
1/2 cup parmesan cheese, grated
1 sheet parchment paper
Butcher twine

Shrimp:
6 shrimp, peeled and cleaned
4 cloves garlic, minced
1 teaspoon rosemary, chopped

Spaghetti squash:
1 large spaghetti squash, sliced lengthwise and seeds removed
1/2 cup water
4 tablespoons butter
Salt and pepper to taste

INSTRUCTIONS

Cook onion and garlic in olive oil over low heat in a sauté pan until
soft and translucent. Add cream and bring to a simmer. Add cheese and
artichokes and continue to simmer. Season with salt and pepper to taste.
Chill in the refrigerator for several hours.

Preheat oven to 375º

Place the squash in a roasting pan and season with salt and pepper.
Divide the butter and water and place into each half of the squash.
Roast about 1/2 hour or until tender, then remove the flesh and shred
with a fork. Season with salt and pepper and reserve.

Place salmon filet on the parchment paper and season with salt and
pepper. Place filling down the center of the salmon and roll the
salmon around the filling to form a roulade, using the parchment
paper to wrap the outside. Tie off the salmon with butcher twine
to hold the shape. Chill and cut into portions. Sear the salmon
in a hot sauté pan, then place pan in oven for five minutes or until
just cooked.

Remove salmon from pan. Return pan to stovetop, add oil, and sauté shrimp.

To serve: Divide salmon fillet into six pieces and plate with 1 shrimp and squash.

Makes 6 appetizer servings
Dressing
1/4 cup rice vinegar
1/4 cup olive oil
3 tablespoons mayonnaise
2 tablespoons light soy sauce
2 tablespoons finely chopped fresh ginger
1 teaspoon minced garlic
2 drops Asian sesame oil
Wraps
Shredded meat from 2 cooked chicken legs
6 leaves Bibb lettuce
1/2 seedless cucumber, chopped
1 mango, pitted, peeled and diced
1/2 cup seedless grapes
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/4 cup grated Cabot Sharp Cheddar

To make dressing:
1. Combine all ingredients in blender and blend until smooth. Refrigerate until serving time.
To assemble wraps:
1. In small bowl, combine chicken with about 3 tablespoons dressing.
2. Divide mixture among lettuce leaves. Top each with some of remaining ingredients and roll up to form wraps.

Nutrition Analysis Calories 156 , Total Fat 15g , Saturated Fat 2g , Sodium 314mg , Carbohydrates 4g , Dietary Fiber <1g , Protein 1g 

SUBMITTED BY: Lonbinder

"This is a creamy German-style potato salad with a tremendous flavor given from Asian ingredients! I made this up on a whim and everyone loved it. I add ham, but feel free to leave it out - it won't alter the flavor much, just the texture."

INGREDIENTS (Nutrition)
1 1/2 pounds red potatoes, scrubbed
1/2 cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon sesame oil
1/2 tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
1/4 cup chopped fresh cilantro
 
DIRECTIONS
Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

Servings 6

 Recipe Chef Allen McEdward from Gracie’s Restaurant in Stowe Vermont

INGREDIENTS
Basic Crepes
Ingredients:
3 large eggs
1 ½ cups milk
4 tablespoon butter-melted
2/3 cup all purpose flour
½ teaspoon salt

DIRECTIONS

In a blender, mix together eggs, milk, 2 tablespoon of melted butter
and salt until smooth. Transfer batter to bowl; cover, refrigerate at
least one hour. Place 8 inch non-stick skillet over medium high heat.
Add some of the remaining butter. Pour ¼ cup of batter into skillet.
Cook both sides until lightly browned. Repeat process with remaining
batter. Stack crepes with a layer of wax paper in between each one.
Yield; about 12 crepes.

INGREDIENTS

Crepe Filling
Ingredients:
2 cups water or chicken stock
Juice of 1 lemon
1 bunch asparagus
2 cups quartered mushrooms
3 tablespoons butter
1 cup heavy cream
4 tablespoons flour
1 small shallot
½ cup diced leeks or ramps
2 ounces dry sherry
salt and pepper to taste

DIRECTIONS

Pour 2 cups of water or chicken stock in a small sauce pot with the
juice of 1 lemon. Heat to a low boil. Place 1 bunch of chopped asparagus
and 2 cups of quartered mushrooms into the liquid and blanch for about
three minutes or until the asparagus is slightly tender. Strain the
asparagus and mushrooms reserving the liquid.

On low heat melt 2 tablespoons of butter in small saucepan.
Add 4 tablespoons of flour and stir together forming a roux.
Add 1 cup of the reserved liquid and 1 cup of heavy cream to
the roux and whisk vigorously. Continue to cook the sauce for
about 5 minutes or until the flour has had a chance to cook out.
Add more of the reserved liquid if sauce becomes too thick.

Place medium size sauté pan on medium heat. Add 1 tablespoon of butter
and mushrooms and asparagus with 1 small minced shallot and ½ cup diced
leeks or ramps. Saute for about 2 to 3 minutes. Add salt and pepper to taste.
Add 2 ounces dry sherry and flame. Cook until sherry has almost completely
evaporated. Add cream sauce until the mixture is bound together but not soupy.

Place crepes on a level surface and spoon filling equally on each.
Roll up the crepe making sure the filling does not spill out of either end.
Place the crepes on a greased sheet pan and cover with gruyere cheese (optional).
Place in a 350 degree oven for 5 -10 minutes. Plate with remaining sauce and
parsley sprig.

Yield 8 crepes

Hey -- didn't we focus on breakfast in the last issue? Well, right you are, but the following dish goes far beyond breakfast -- it's equally good as a substantial lunch or light supper. With asparagus bouncing down to rock-bottom prices at this time of year, we like to use it in all kinds of imaginative ways. Read on.

Homemade English Muffins

Sure, you can buy excellent English muffins at the store -- go ahead and do so, if you wish. But for those of you who always like the challenge of "making your own," this is a fun one.

We find these muffins are best made the day before you want to serve them. You may certainly sample them straight off the griddle, but we find them a bit gummy at that point; they definitely benefit by a "drying out" period.

Starter
1 1/2 cups (6 1/2 ounces) unbleached all-purpose flour
3/4 cup (6 ounces) water
1/8 teaspoon instant yeast

Mix the flour, water and yeast in a medium-sized bowl to form a smooth batter. Cover and leave at room temperature for at least 4 hours, or up to 16 hours. The starter should be puffy and full of holes when it's ready to use.

Dough
all of the starter
1 3/4 cups (7 1/2 ounces) unbleached all-purpose flour
2 tablespoons cornstarch
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons sugar or non-diastatic malt powder
2 teaspoons baking powder
2 tablespoons (1 ounce) butter, melted
3/4 cup (6 ounces) milk, warm
1 to 2 tablespoons cornmeal, for sprinkling on the pan if you're baking the muffins.

Sauce
2 tablespoons lemon juice
1 tablespoon water
3 tablespoons (3/4 ounce) finely minced shallots or onions
1 tablespoon capers, drained
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
4 eggs
1 tablespoon mustard (Dijon-style preferred)
1 cup (8 ounces, 2 sticks) butter, melted and kept warm
salt to taste
1/4 cup seeded and finely diced tomatoes

The Finished Dish
4 English muffins, each split in half
1 pound asparagus, roasted or grilled*
2 ripe tomatoes, thickly sliced
8 eggs, poached in water to which 1 tablespoon vinegar and 1 teaspoon salt have been added
2 tablespoons freshly snipped chives (optional, for garnish)

Homemade English Muffins
In a large bowl, a mixer bowl, a food processor or your bread machine, beat together all the ingredients to form a smooth, sticky dough. The dough needs to be beaten for about 5 to 8 minutes (about 90 seconds in a food processor), so unless you feel like giving your biceps a good workout, we suggest using some kind of electric appliance. Cover the bowl and place it in a warm spot until the dough has doubled in size, about 1 hour.

Now, you can either bake English muffins in the oven, or dry-fry them on top of the stove. Read both sets of directions first, to decide which you want to do.

To Prepare Muffins For Baking: Lightly grease 10 to 12 English muffin rings* (non-stick spray works well), and place the rings on a lightly greased or parchment-lined baking sheet that's been sprinkled with a small amount of cornmeal. Note: the cornmeal isn't really necessary; but it makes the muffins seem more authentic.

*If you don't have English muffin rings, simply drop the dough onto the pan and shape it with your fingers. The muffins won't be as symmetrical, but they'll taste just fine.

Stir the dough, then drop a scant 1/4 cup into each ring. Sprinkle lightly with cornmeal. Smooth the dough, if desired, with your fingers, which you've dipped in water first. Place the pan, covered, in a warm place to rise for 1 hour, or until the muffins have grown by at least a third.

Baking: If you've used muffin rings, place a clean sheet pan, bottom-side down, atop the muffins. This keeps the muffins flat on both sides (rather than crowned on the top) so they'll fit better in the toaster slot. Note: If you're not using muffin rings, don't put a pan on top of them -- they'll squish! Place the pan into a 350°F oven (with the sheet pan still on top), and bake the muffins for 25 minutes, until they're lightly browned on both sides. (The bottoms will be browner than the tops, just like the ones you buy at the store.) The muffins may be fork-split and eaten immediately (they'll be soft) or, for crunchier muffins, allow them to cool completely, split them, and toast. Yield: 10 to 12 muffins.

To Dry-Fry English Muffins: Let the dough rise for 1 1/2 hours, until it's very puffy looking. Preheat a griddle to 325°F. Lightly grease English muffin rings (if you're using them). Place the rings on the grill. Lightly stir the dough, then use a 1/4-cup measure or muffin scoop to fill each ring about 1/3 full. If you're not using muffin rings, simply drop the dough by 1/4-cupfuls onto the grill.

Dry-fry the muffins (this means frying without grease) for about 10 to 12 minutes on the first side before turning them over to cook on the other side. You'll know the muffins are ready to turn when the top side has formed a skin. Cook the muffins for about half the time you cooked them on the first side, remove them from the griddle, carefully remove the rings, and allow them to cool. Yield: 10 to 12 muffins.

Sauce
Combine the lemon juice, water, shallots or onions, capers, black pepper and Worcestershire sauce in a very small pan. Set the pan over medium-high heat, and bring the mixture to a boil. Cook until most of the liquid has evaporated; this will take only 2 or 3 minutes. Remove the pan from the heat, and place this "reduction" in the top of a double boiler.

Place the double boiler over simmering water. Separate the four eggs, discarding the whites or setting them aside for another use. Whisk the 4 egg yolks into the double boiler, continuing to whisk until the egg yolks thicken. Add the tablespoon of mustard, then whisk in the warm butter a little at a time. If the mixture begins to curdle, remove it from the heat and add 1 tablespoon cold water.

Whisk until all the butter is incorporated; the sauce should be thick but still light. If it's thick like mayonnaise, whisk in a bit of water until it's of a pourable consistency. Note: A quick method of finishing the sauce is to scrape the egg yolk mixture into a blender and slowly drip the warm butter into the yolks with the machine running. Fold in the diced tomatoes. Set the sauce in a warm water bath; the water should be hot but not simmering, as simmering water may "break" the sauce.

The Finished Dish
*To roast asparagus, spray a cookie sheet with olive oil spray (or drizzle it with olive oil), and lay the asparagus onto the sheet in a single layer. Spray or drizzle the asparagus with additional oil, and bake in a preheated 350°F oven for 15 to 30 minutes, depending on the thickness of the asparagus. If the spears are very fat and woody at the bottom, trim off the bottoms.

Toast the English muffins, then place a slice of tomato on each half. Divide the grilled or roasted asparagus among the muffin halves. Place them on a serving platter while you poach the eggs.

Bring 2 quarts of water to a simmer. Add 1 tablespoon white vinegar and 1 teaspoon salt to the water. Turn the heat down so the water is barely simmering, break the eggs into a bowl, then slip them into the hot water. Cook the eggs for 3 to 4 minutes, until the whites are set and opaque. Remove them from the poaching liquid with a slotted spoon, tilting the soon to let the water run off. Blot dry with a clean towel if necessary.
Place an egg atop each muffin half. Drizzle with the sauce, and serve immediately. Yield: 4 to 8 servings.

Nutrition information per serving (1 muffin, 82g): 179 cal, 3g fat, 5g protein, 30g complex carbohydrates, 2g sugar, 1g dietary fiber, 8mg cholesterol, 108mg sodium, 90mg potassium, 33RE vitamin A, 2mg iron, 91mg calcium, 152mg phosphorus.
Nutrition information per serving (2 muffin halves with tomato, asparagus, 2 eggs and sauce, 245g): 461 cal, 29g fat, 14g protein, 34g complex carbohydrates, 2g sugar, 2g dietary fiber, 319mg cholesterol, 664mg sodium, 309mg potassium, 368RE vitamin A, 11mg vitamin C, 3mg iron, 138mg calcium, 298mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.

Recipe courtesy of Chef Jeffrey Weiss.

Makes 12

12 asparagus spears
4 large (14- by 18-inch) sheets phyllo dough, thawed
12 thin slices prosciutto
12 thin slices Cabot Tomato Basil Cheddar
4 tablespoons Cabot Salted Butter, melted

1. Preheat oven to 375ºF. Have bowl of ice water on hand.

2. In pot of boiling, salted water, cook asparagus for one minute. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pat dry.

3. Lay first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles.

4. Place one piece of prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter.

5. Place rolls on baking sheet and bake for 10 to 12 minutes, or until golden.
Serve warm.

Nutrition Analysis Calories 227 , Total Fat 16g , Saturated Fat 9g , Sodium 989mg , Carbohydrates 5g , Dietary Fiber <1g , Protein 15g , Calcium 202mg 

INGREDIENTS

1 1/2 cups flour
2 tsp. baking powder
3/4 cup milk
3/4 cup water - 3/4 cup sugar
1/4 tsp. salt
1 1/2 cups Grade B  Vemont Maple Syrup
2 tbs. butter

DIRECTIONS

Combine dry ingredients. Stir in milk. Spread into greased 9" pan or 2 quart
casserole dish. Heat in a pan the maple syrup, water and butter, until the
butter melts. Pour over batter. Bake at 350 degrees for 45 minutes. Serve warm.

SUBMITTED BY: Kelly Phillips

"This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so."

INGREDIENTS (Nutrition)
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
 
DIRECTIONS
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
 
SERVINGS  48

SUBMITTED BY: Terri

"An addictive made from scratch moist, spicy, dark rum bundt cake with an intoxicating rum glaze."

INGREDIENTS (Nutrition)
2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups white sugar
1/2 cup vegetable oil
3 eggs
1/2 cup milk
1/4 cup dark rum
3/4 cup chopped black walnuts
 
1 cup butter
1/4 cup water
1 cup white sugar
10 fluid ounces dark rum
 
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.
In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.
Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.
To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze.

Servings 14

Recipe Vermont Butter & Cheese Company adaptation of a recipe from Markus Kranzl
Sous Chef, Trapp Family Lodge, Stowe Vermont.

INGREDIENTS

Shortbread Dough:

5.5 oz sugar (2/3 cup plus 1 Tbsp)
9 oz Vermont Cultured Butter, cold
15 oz flour (2 cups + 2/3 cup)
Salt
Vanilla

Filling:
5 oz sugar (2/3 cup)
4 oz Vermont Cultured Butter, softened
16 oz Vermont Quark (stirred well)
4 eggs (room temp)
1 oz flour (4 Tbsp)
1 oz currants/raisins (1/4-1/3 cup)
Salt
Vanilla

INSTRUCTIONS

For the Shortbread:

Cut the cold butter into chunks, and mix all ingredients
together with the paddle attachment until sandy, or cut
butter into all dry ingredients with two knives or a pastry
blender until sandy. Add vanilla, and dump mixture out onto
your counter (it will be very crumbly). With the heel of your
hand start smearing the dough away from you until it’s pushed
into a pile. Gather it back in front of you and repeat the
process until you arrive at a dough which can be pressed
together into a fairly cohesive mass. Divide the dough into
equal halves, and chill about 15-20 minutes. Press half of
the dough into the bottom of a 9” x 13” pan, and bake at
350o F. until pale gold. Set aside.

3 ripe avocados
Juice of 1 lime
1 tablespoon minced fresh cilantro
3/4-1 cup heavy cream
Ground cumin, paprika and chili powder to taste
Salt and freshly ground black pepper to taste

1. In blender or food processor, combine avocado flesh, lime juice and cilantro; puree. Add enough cream to make consistency of light mashed potatoes.
2. Season to taste with spices and salt and pepper.

Nutrition Analysis Calories 190 , Total Fat 19g , Saturated Fat 8g , Sodium 151mg , Carbohydrates 2g , Dietary Fiber <1g , Protein 2g , Calcium 30mg