Peanut Toffee Pie

Fine Frugal Desserts

(NC)—Don’t plan on having any leftovers of this delicious dessert. Peanut Toffee Pie creates the perfect indulgent ending to any holiday meal.

Prep time: 15 minutes

Baking time: 30 minutes

Makes 8 servings

9-inch frozen pie shell 23 cm

? cup corn syrup 150 mL

½ cup brown sugar 125 mL

2 eggs, lightly beaten 2

2 tbsp butter, melted and cooled 25 mL

¼ tsp salt 1 mL

2 tsp vanilla 10 mL

1 cup peanuts 250 mL

Whipped cream (optional)

1. Place rack on lower shelf of oven. Preheat oven to 425F (220C). Place pie shell on a baking sheet and let stand 10 minutes to thaw slightly.

2. Meanwhile, in a large measuring cup or bowl, whisk corn syrup with brown sugar, eggs, butter, salt and vanilla until any sugar lumps have dissolved and mixture is combined. Coarsely chop half the peanuts. Then sprinkle whole and chopped peanuts over pie shell base. Slowly pour filling over peanuts.

3. Bake on lower rack of preheated oven for 10 minutes. Reduce heat to 350F (180C) and continue to bake until deep brown and just set, 20 to 25 minutes. Let stand at least 1 hour before slicing. Delicious warm or at room temperature served with a dollop of whipped cream.

More great recipes can be found online at www.peanutbureau.ca.

www.newscanada.com

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Baby Bird Cupcakes

Get baking with guidance from the best

(NC)—Baking is more than just creating tasty treats. It’s a way for families to connect and create wonderful, lasting memories.

The following Baby Bird Cupcake recipe is just one of many easy-to-follow recipes that will delight kids, parents and grandparents. More how-to recipes can be found online at www.robinhood.ca/bakeshop.

Baby Bird Cupcakes

Prep Time: 15 minutes

Baking Time: 20-25 minutes (minis 15 minutes)

Cooling Time: 20-25 minutes (minis 12-15 minutes)

Makes: 4 baby birds (4 large cupcakes and 4 mini cupcakes)

Freezing: Excellent, undecorated

Cupcakes

1/4 cup (50mL) butter, softened

2/3 cup (150mL) granulated sugar

1 egg

1 tsp (5mL) vanilla extract

3/4 cup (175mL) Robin Hood All Purpose flour

1/2 tsp (2mL) baking powder

Pinch salt

1/3 cup (75mL) milk

Vanilla Icing

Prep time: 8 minutes

Makes: 3 cups (750mL)

Freezing: Excellent

1/4 cup (50mL) butter, softened

3 cups (750mL) icing sugar

1/4 cup (50mL) milk

1/2 tsp (2mL) vanilla extract

Decorative Toppings

4 pretzel sticks to attach the head and body

16 tbsp tinted coconut for the feathers

4 candy corn for the beaks

8 jellybeans for the feet

4 cookies (cut in half) for the wings

Optional: piping gel for the eyes

Preheat oven to 350oF (180oC). Line cupcake pans with paper liners for 4 large and 4 mini cupcakes.

Cupcakes: Beat butter and sugar until light. Add egg and vanilla. Beat well.

Combine flour, baking powder and salt in a separate bowl. Stir with a fork. Add half the flour mixture to the wet ingredients. Add milk and then the remaining dry ingredients.

Place batter into large cupcake papers using an ice cream scoop. Place a heaping tablespoon (15mL) of batter into each mini paper cup.

Bake 15 minutes for minis and 20-25 minutes for large or until a toothpick inserted into centre of cupcake comes out clean. Cool in pan 10 minutes before removing. Cool cupcakes on wire rack before decorating.

Icing: Place butter, 1 1/2 cups (375mL) icing sugar, milk and vanilla in a bowl. Mix with hand held mixer.

Beat for 5 minutes. Add remaining icing sugar 1/2 cup (125mL) at a time, beating for 1/2 minute each addition.

Tip: Add a few drops of yellow food colouring to tint coconut for feathers.

Decorating Ideas:

Remove paper liners from cupcakes. Place mini cupcake on top and to the side of a large cupcake for a head, secure head with two pretzel sticks. Complete one bird at a time. Spread about 3 tbsp (45mL) of icing to thinly cover each bird. Over a large bowl, hold bird in one hand and press coconut onto cupcakes to look like feathers. For the beak, use candy corn. Make a slit in each side of the bird and insert half a round cookie for bird wings. Attach jellybeans for feet. Put on two dots for eyes with piping gel. Allow to dry.

www.newscanada.com

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Peanut Blast Squares

Fine Frugal Desserts

(NC)–Always a perfect pair, chocolate and peanuts come together in this tasty holiday square. Definitely a must have for a cookie exchange.

Prep time: 10 minutes

Baking time: 30 minutes

Makes 32

½ cup butter 125 mL

2 ½ cups graham cracker crumbs 625 mL

1 cup coarsely chopped peanut butter cups, about 4 regular size 250 mL

1 cup each peanut butter chips and chocolate chips 250 mL

1 cup peanuts 250 mL

1 300 mL can sweetened condensed milk 1

1. Preheat oven to 350F (180C). In a medium saucepan, melt butter. Then stir in graham crumbs until blended. Pat firmly into ungreased 9 x 13-inch (3L) pan.

2. Sprinkle with chopped peanut butter cups, peanut butter and chocolate chips, then peanuts. Evenly drizzle condensed milk over top.

3. Bake in preheated oven until bubbly and deep brown around the edges, 30 to 35 minutes.

More great recipes can be found online at www.peanutbureau.ca.

www.newscanada.com

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Chocolate Peanut Crackle Clusters

Fine Frugal Desserts

(NC)—These chocolaty peanutty clusters are a sweet treat to serve when guests drop by during the holidays. Serve them on their own or with a nice steaming cup of coffee.

Prep time: 15 minutes

Cooking time: 4 minutes

Refrigeration time: 30 minutes

Makes approximately 40

Ingredients:

¾ cup granulated sugar 175 mL

¼ cup water 50 mL

Squeeze lemon juice Squeeze

1 ¼ cups peanuts 300 mL

6 oz coarsely chopped bittersweet (dark) chocolate 180 g

¼ cup dried apricots, cut into thin slivers 50 mL

¼ cup dried cherries or cranberries 50 mL

Cocoa powder (optional)

Directions:

1. Line a small baking sheet with parchment paper. Lightly oil a wooden spoon. Place sugar in a medium saucepan with water and lemon juice. Set over high heat, swirling pan until sugar is dissolved. Then reduce heat to medium and boil gently. At this point watch carefully, sugar mixture can quickly turn from the perfect colour to burnt. Without stirring, continue to boil, swirling pan occasionally until a deep caramel colour, 4 to 8 minutes. Stir in ¾ cup (175 mL) peanuts until coated.

2. Immediately pour onto prepared pan and spread with back of wooden spoon to evenly distribute peanuts. Cool completely. Place in a food processor and pulse to chop (some will be fine and some coarse). Line a large baking sheet with parchment paper.

3. Melt chocolate in a double boiler or microwave over medium heat just until melted. Stir in apricots, cranberries, peanut brittle mixture and peanuts. Using a small spoon, dollop onto baking sheet to form cluster. Refrigerate until firm, about 30 minutes. Dust with cocoa.

More great recipes can be found online at www.peanutbureau.ca.

www.newscanada.com

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California Raisin and Brie Dessert Quesadillas

Quesadillas as a dessert? This unique treat is a sweet and savory variation on the traditional lunch or dinner quesadilla. Made with delicious California raisins and Brie cheese, this dessert is a tasty twist to cap off a meal.

2 1/2 tbsp unsalted butter, softened 40 mL

1 1/2 tbsp honey 22 mL

8 whole grain flour tortillas (6 to 8 inch (15-20 cm)) 8

1 round (7 ounces) baby Brie, cut into small pieces 200 grams

1 cup California raisins 250 mL

1 cup toasted walnuts 250 mL

icing sugar for garnish

mint leaves for garnish

Combine butter and honey in a small bowl and mix until smooth. Set aside.

Heat 12-inch (30 cm) skillet over medium heat. Spread one side of each tortilla with honey butter and place 1 tortilla, buttered side down, in skillet.

Sprinkle 1/8 of Brie, 2 tablespoons (30 mL) raisins and 2 tablespoons (30 mL) walnuts, in that order, over half of the tortilla. Fold remaining half over and cook until bottom is light browned and crisp.

Turn and brown remaining side, cooking 3 to 6 minutes on each side. Remove to individual serving plate and repeat for remaining tortillas. To serve, cut each quesadilla into 4 wedges, dust with icing sugar and garnish with mint.

Makes 8 servings.

Source: Recipe and image provided by the California Raisin Marketing Board.

www.newscanada.com

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Wine Poached Pear in Chocolate Sauce

Moms, do something tasty and healthful – eat a pear

(ARA) – With the kids back in school and the holidays a heartbeat away, this is a busy time for mothers everywhere. While you’re busy taking care of the family and work, you might forget to take care of yourself. But this busy fall season, there’s an easy and delicious way to do something good for your health – eat a pear.

As the weather cools, pears become plentiful, offering a bounty of crisp flavor and health benefits, including the chance to reduce your risk of cardiovascular disease. A recent study in the American Journal of Clinical Nutrition cited pears as a food that may help reduce cardiovascular risk among post-menopausal women.

Pears contain flavonoids and anthocyanins that are believed to be linked to heart health. They are also an excellent source of fiber, another nutrient known to combat heart disease and promote digestive health. Pears are naturally cholesterol and sodium free, and contain just 1 gram of fat. A California Bartlett pear has just 100 calories and packs a powerful punch of vitamin C and potassium.

Here are some facts, ideas and recipes to help you incorporate pears into your diet:

* Pears are usually available through fall into early winter. The Bartlett pear is the major variety produced in California.

* Pear varieties grown in California include Forelle, Seckel, Sunsprite, Red Pear, Bosc, Comice and Bartlett. Each has its own distinct color, shape and flavor.

* For a quick, fun and nutritious breakfast or anytime treat, top a slice of whole grain wheat toast with almond butter and sliced pears.

* Make a spread of chopped pear, chopped walnuts, cinnamon and honey and use it as a spread on your bagel (instead of fatty cream cheese). Or, you can put it on toast, muffins or even crackers.

* Dip sliced pears in honey and then chopped nuts, sunflower seeds or even chocolate sprinkles for a healthy snack that only seems decadent.

* Instead of croutons which are high in fat, top your salad with sliced pears. Add extra pizzazz with crumbled bleu cheese and walnuts.

* For an interesting twist, top your holiday ham or pork roast with pear slices instead of pineapple. Place the slices on top of the meat just 15 minutes before it finishes cooking.

* Add chopped pears to a salsa of red bell peppers, jalapenos, cilantro and lemon juice. Serve it with pita chips, baked tortilla slices or with chicken breasts or quesadillas.

Try these two pear recipes for treats that seem decadent but are actually healthful and delicious:

Wine Poached Pears in Chocolate Sauce

Ingredients:

6 fresh California pears, peeled and sprinkled with the lemon juice as they are peeled (Bosc is the traditional variety for this recipe, but any variety may be used)
1/4 cup lemon juice
Peel of 1 lemon
2/3 cup sugar
2 1/4 cups of water
1 bottle of red wine
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 pinch ground cloves
Fat free chocolate syrup

Directions:

In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice and lemon peel. Bring to a boil and reduce by 1/4. Add cinnamon, ginger, nutmeg and cloves and stir. Stand pears in the pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes. Let pears cool in syrup, then gently lift with a slotted spoon, place on a platter or bowl and set red wine mixture aside.

To serve, pour chocolate into individual serving bowls and warm slightly in microwave. Place poached pear on top of chocolate and drizzle with poaching juices. Top with additional chocolate syrup or chocolate shavings. Note: Pears can be poached a couple days ahead of time and refrigerated and warmed in the microwave or eaten cold.

Serves 6.

Fresh Herb Yogurt Dip with Sliced Pears

Ingredients:

2 cups yogurt cheese (see below)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
Freshly ground pepper
Dash Allspice
6 fresh California pears, any variety, or a mix (sliced)
Honey (optional)

Yogurt cheese recipe:

Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filter, cover with plastic wrap, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, after about six hours, scrape into a bowl.

Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for two hours or up to 24 hours. Serve with sliced pears and a dollop of honey.

Fresh Herb Yogurt Dip with Sliced Pears

For more ideas and recipes to incorporate pears into your diet, visit www.calpear.com.

Courtesy of ARAcontent

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(ARA) – Been wondering what the term “Fair Trade certified” means when it comes to food? If you have a general idea that it may be a “good thing,” but aren’t sure where to find these foods, or how to use them, fall is your season.

When you see the Fair Trade certified mark on food and other goods, you can be assured that the producers in developing countries have received a fair price for their products, allowing them to make investments into improving their local community and infrastructure.

October is Fair Trade month – but you certainly don’t have to limit yourself to only that month to buy and eat Fair Trade foods.

With Fair Trade certified ingredients ranging from pasta and spices to cocoa and tea, you have many options for making a positive contribution to the lives of producers, sustaining the earth and the global ecomomy. And now you can even use Fair Trade certified spices to enhance your dishes.

You can prepare entire Fair Trade meals for any time of day. As you plan a meal, simply check through your list of ingredients to see which ones may be offered in a Fair Trade version. Here are some suggestions for easy ways to integrate Fair Trade ingredients into your cooking.

For main dishes, you might go with Fair Trade pastas, vegetables and spices. Here’s a particularly delicious example:

Creamy pasta with sauerkraut and veggie sausage

Ingredients
1 large onion, chopped
2 teaspoons olive oil
3 1/2 cups sauerkraut, rinsed
1 1/2 cups vegan mayonnaise
2 cups plain, unsweetened soy yogurt
1 tablespoon prepared yellow mustard
1/2 cup nutritional yeast (not brewer’s)
2 tablespoons ground cumin
1 teaspoon garlic powder
1 package veggie sausage or veggie dogs, thinly sliced at an angle
3/4 cup water
1 pound whole wheat pasta (gobetti, fusilli, penne, etc.) cooked al dente and drained
2 large ripe tomatoes, diced

Directions:
In a large saucepot, saute onion in olive oil until golden brown. Add drained sauerkraut, mayonnaise, yogurt, mustard, nutritional yeast, cumin, garlic powder, and sliced sausage (or veggie dogs). Add 3/4 cup water. Stir ingredients until mixed well. If mixture is too thick, add another 1/4 cup of water. Cook over medium heat for 10 minutes.

Add cooked pasta, and toss well. Cover and cook 12 to 15 minutes, until well heated and mixture begins to bubble. Garnish with diced tomato. Serve.

Enhance your meal with home-baked breads, cookies and desserts using Fair Trade fruits. Did you know you can get Fair Trade bananas at almost any food store these days? They were one of the original fruits to become widely certified; now the products available are much broader. This treat allows for your own creative fruit combinations.

Fall fruit crumble

Forgo the pie crust and offer up a generous portion of fruit crumble. Serve warm with ice cream, frozen yogurt, or freshly whipped cream with a hint of vanilla extract.

Ingredients:

Filling
5 cups fruit (sliced pears, sliced apples, and whole cranberries or raspberries make a great combination)
2 tablespoons brown sugar
1/3 cup chopped almonds or walnuts
1/3 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons rum or water
1 teaspoon vanilla extract

Topping
1/2 cup flour
1/2 cup rolled oats
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 cup walnuts chopped
2 1/2 tablespoons butter

Directions:
Preheat oven to 350 F. In a large bowl, combine all of the filling ingredients. Pour into a baking dish (do not drain).

Combine the topping ingredients (cut in butter until mixture is coarse and crumbly) and sprinkle over the fruit.

Bake about 30 to 40 minutes, or until fruit is soft and topping is lightly browned.

Your support of Fair Trade doesn’t have to end with food items. More and more Fair Trade kitchen and table items are becoming available: place mats, tableware, napkins, serving dishes, etc. Now is the time to explore the possibilities – many stores will be offering suggestions and specials for Fair Trade month so check with your local natural and organic retailer.

Visit www.frontiercoop.com/fairtrade for more information on Fair Trade and a selection of Fair Trade Certified food products you can buy online.

Courtesy of ARAcontent

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Berry Parfait

(ARA) – Summer is filled with vacations, outdoor activities and, of course, lots of exciting meals. But just because you’re busy doesn’t mean you have to sacrifice delicious for nutritious.

The first step in maintaining a healthy lifestyle starts in the refrigerator – but it can be difficult when it is filled with tempting, unhealthy foods. The Freshen Up Your Fridge program sponsored by Daisy Brand Cottage Cheese encourages Americans to remove unhealthy items and add fresh, nutrient-rich foods that are all-natural.

Simple steps to eating healthy
To make freshening up your refrigerator even easier, find foods that are low in fat and only contain all-natural ingredients. New Daisy Brand Cottage Cheese, for example, is offered in both low fat (2 percent) and regular (4 percent), and contains only all-natural ingredients – no preservatives, and without added growth hormones. (No significant difference has been shown between milk from rBST-treated and untreated cows.)

“So many Americans try to eat healthy, but don’t realize that many foods contain unnecessary additives and preservatives,” says Kim Galeaz, registered dietitian. “I’m partnering with Daisy Brand Cottage Cheese to show how simple it can be to freshen up your refrigerator and live a healthier lifestyle.”

Galeaz’s fresh refrigerator tips include:

* Fill your refrigerator with fresh fruits and vegetables. Fruits and vegetables are packed with disease-fighting antioxidants, vitamins and minerals. Load up on in-season apricots, blueberries, strawberries, broccoli, green beans, snow peas, spinach and baby greens.

* Just 90 calories per serving, Daisy Brand Low Fat Cottage Cheese is naturally high in protein and low in fat, making it a favorite among active, nutrition-conscious adults. With its versatility in recipes and nutritional benefits for every age, consumers can feel good about making one purchase that is valuable in so many ways. One half-cup serving is packed with 14 grams of high-quality protein, and compared to other proteins, is very budget friendly.

* Know what foods are nutrient-rich. Naturally nutrient-rich foods provide valuable vitamins and minerals, and have fewer preservatives and additives than most other foods. Fruits, vegetables and cottage cheese are three convenient and nutrient-rich snacks to keep on hand in your refrigerator for growing kids, teens and active adults.

* Focus on high-quality protein. High-quality protein sources such as skinless fish, poultry, lean beef and pork, cottage cheese and eggs, provide all the essential amino acids necessary for building and repairing the body’s cells and boosting immunity.

Get creative
Fast foods don’t have to be unhealthy or expensive. Make refrigerator staples work for you by adding them to recipes or pairing them with a variety of foods. The versatility of cottage cheese allows for many meal and snack options that can provide gratification when that “snack attack” hits.

For a delicious summer treat, try the Berry Parfait recipe below.

Prep time: Five minutes
Time to table: Two hours, five minutes
Serves: Four

Ingredients:
2 cups Daisy Brand Cottage Cheese
2 cups mixed berries such as sliced strawberries, blueberries and raspberries
1 cup granola
4 tablespoons chopped almonds

Refrigerate fruit mixture two hours before assembling. In four serving dishes, layer 1/4 cup of cottage cheese, 1/8 cup of granola and 1/4 cup of mixed berries. Repeat layers in each dish. Top each parfait with one tablespoon of almonds. For a sweeter taste, try adding one teaspoon of vanilla and 3/4 teaspoon of Splenda to fruit and stir.

You can learn additional recipe ideas and tips by visiting www.FreshenUpYourFridge.com.

Courtesy of ARAcontent

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Give summer favorites new sizzle – with a twist

Upside-Down Mock Apple Pie

(ARA) – Summer is the time when we break out the grill and dust off the picnic basket to celebrate warm weather with friends and loved ones. It’s also the time people bring out classic summer treats from tasty, hot barbecue to all-American apple pie. But classic doesn’t have to mean boring when you add a few delicious summer twists.

Whether it’s a picnic in the park or a backyard cookout, traditional summer foods are easy to update and sure to please.

* Corn on the cob.
Make corn on the grill and baste it in butter infused with your favorite herbs or chili powder. Finish with a sprinkle of sea salt for added flavor.

* Watermelon.
Sure, you could dive into a big wedge of watermelon, but why not make a tasty chilled watermelon soup as an appetizer or finish your picnic with icy watermelon granita. For every cup of watermelon chunks, add 2 tablespoons of sugar. Combine the watermelon chunks and sugar in a blender and add the juice of one lemon. Blend, pour into a shallow pan and freeze for one hour. Rake the frozen mixture with a fork and freeze for another hour. Repeat (mixture is frozen a minimum of three hours). Rake mixture before scooping into serving cups.

* Potato Salad.
Basic store-bought potato salad is a picnic staple. Add in some cooked, crumbled bacon for a savory rich taste, chop some jalapenos to add some heat or finely chop fresh mint for a refreshing change of pace.

* Apple pie.
You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples. To celebrate the 75th anniversary of RITZ Crackers, why not try this innovative update?

Upside-Down Mock Apple Pie

Prep Time: 40 min.
Total Time: 1 hour 45 minutes (including cooling)
Makes: 10 servings
What You Need
1-1/2 cups granulated sugar
2 teaspoons cream of tartar
1-1/3 cups water
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup packed brown sugar
3/4 cup PLANTERS Pecan Halves
1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
1/2 teaspoon ground cinnamon

Make It
Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 minutes.

Heat oven to 425 F. Melt two tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate. Sprinkle with brown sugar. Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with one crust as directed on package; place cracker crumbs in crust. Pour sugar syrup over crumbs. Cut remaining butter into small pieces; place over filling. Sprinkle with cinnamon; cover with remaining crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.

Bake 30 to 35 minutes or until golden brown. Let stand five minutes. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Serve pie warm or cool completely before serving.

Note:
To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.

Special Extra:
To reheat pie before serving, bake in 200 F oven 20 minutes or just until warmed.

* Fried Chicken.
You can also use RITZ Crackers for an easy, crispy version of the picnic classic — fried chicken.

RITZ Southern Fried Chicken

Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Makes: Five servings

What You Need
3 cups buttermilk
1 broiler-fryer chicken (2-1/2 lb.), cut up
25 RITZ Crackers, finely crushed (about 1 cup)
2/3 cup flour
1 teaspoon salt
1/2 teaspoon ground red pepper
2 cups oil

Make It
Pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate one hour to marinate. Remove chicken from marinade; discard marinade.

Add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.

Heat oil in large saucepan to 350 F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.

Eating outdoors is part of summer’s fun but it is important to make sure that all food requiring refrigeration, especially foods containing meat, cheese, poultry or fish are kept cold during a picnic, barbecue or camping trip so that they remain safe to eat.

For more fun summer recipes, visit www.ritzcrackers.com.

Courtesy of ARAcontent

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(NC)—Here are two easy ways to bring some excitement to your next children’s party – Wacky Waikiki or Purple Razzle Dazzle Shakes. For dozens more delicious treats to thrill your child, visit www.homebasics.ca.

Wacky Waikiki Shake

2 large ripe bananas, peeled and quartered

1 can frozen pineapple or pineapple-orange juice concentrate, thawed (6 oz)

1/2 cup milk

4 scoops Breyers Double Churn Natural Vanilla Ice Cream

sweetened whipped cream, toasted coconut and pineapple pieces (optional)

Place bananas, juice concentrate and milk in blender container or food processor bowl. Cover and blend until combined. Add ice cream; blend until smooth. Pour into glasses; top with whipped cream, coconut and pineapple, if desired. Serve immediately. Serves 3.

Purple Razzle Dazzle Shake

1 can frozen grape juice concentrate, thawed (6 oz)

1/2 cup milk

1 tbsp fresh lemon juice

3 scoops Breyers Double Churn Natural Vanilla Ice Cream

additional ice cream and purple jelly beans or sprinkles

Place juice concentrate, milk and lemon juice in blender container or food processor bowl. Cover and blend 1 minute. Add ice cream and blend until smooth. Pour into glasses. Top with small scoop of ice cream and jelly beans or sprinkles, if desired. Serve immediately. Serves 4.

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Rhubarb Torte

(NC)—After a long, cold winter, everyone is ready to eagerly embrace the balmy summer weather – and all the fresh, flavourful Canadian produce it yields. To kick off the season and early Canadian rhubarb crop, serve this torte recipe at your first barbecue of the summer.

1 1/2 cups (375 mL) ground gingersnaps (about 10 cookies)

1/2 cup (125 mL) finely chopped toasted pecans

1/4 cup (50 mL) melted butter

4 cups (1 L) Nestlé Real Dairy Natural Vanilla Ice Cream (50% Less Fat Natural Vanilla can be substituted)

1 cup (250 mL) sugar

1/4 cup (50 mL) orange juice concentrate

6 cups (1.5 L) chopped rhubarb

2 tbsp (25 mL) finely chopped candied ginger

Mix gingersnap crumbs, pecans and melted butter until well blended. Press mixture into bottom and sides (about 1 1/2-inches high) of a 9-inch spring form pan. Freeze for 20 minutes.

Scoop ice cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice cream. Keep covered and freeze until solid (4 hours-up to 3 days).

Combine sugar and orange juice concentrate in saucepan, stir over medium heat until sugar is dissolved, about 3 minutes. Stir in rhubarb; reduce heat to simmer, cover and cook, stirring occasionally, until rhubarb is tender (about 15 to 20 minutes). Remove from heat and stir in candied ginger. Let cool.

To serve: Remove torte from pan; transfer to cake plate. Pour cooled rhubarb mixture over frozen tart. Serves 8 to 10.

Nestlé Real Dairy ice cream is now available in a new tub that is recyclable and reusable. Look for the FreshSNAP seal that locks in freshness from your first scoop to your last.

-News Canada

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(NC)—Fresh Canadian produce from local farmers and growers just can’t be beat. Strawberries in late July; stone fruits like plums and peaches in late August. Here’s a recipe that takes advantage of the bountiful, ripe Canadian stone fruits to enjoy over a bowl of refreshing Nestlé Real Dairy French vanilla ice cream. You’ll also be giving the environment a break – the new ice cream tubs are both recyclable and reusable!

Ice Cream with Fruit

2 each peaches, plums and nectarines

3 tbsp (45 mL) pure maple syrup

1/2 tsp (2 mL) ground cardamom

2 tbsp (25 mL) melted butter

2 rosemary sprigs

1 tbsp (15 mL) freshly squeezed orange  juice

2 cups (500 mL) Nestlé Real Dairy   French Vanilla Ice Cream (50% Less  Fat French Vanilla can be    substituted)

Preheat oven to 400? (200?).

Cut fruit into quarters and remove pits. Place fruit in bowl and drizzle with maple syrup and butter. Sprinkle with cardamom and rosemary, tossing gently until fruit is coated.

Arrange fruit in a single layer on a parchment–lined baking sheet; pour extra syrup mixture over fruit. Bake in centre of oven, turning gently, until fruit is fork tender and golden (about 10-15 min).

Spoon fruit mixture over ice cream. Serves 4-6.

-News Canada

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Pumpkin pie is definitely an American staple for holiday meals.  The traditional pumpkin pie is full of dairy and eggs, not to mention the lard that is typically present in flaky pastry crusts.  This has made it off-limits to vegans and even strict vegetarians since time immemorial.  However, the widespread availability of vegan baking substitutes has now made it possible to have delicious vegan pumpkin pie at all of your holiday gatherings!

Start with the Pumpkin

There are many ways to make vegan pumpkin pie, but they all start with the pumpkin.  Some people prefer to get their pumpkin from a can, which is the fastest and easiest way to make a vegan pumpkin pie.  Be sure to read the label, though, since some of these cans contain a “pumpkin pie mix” which sometimes includes dairy. 

If you would prefer to use fresh pumpkin, it’s easier than it might seem.  You simply wash the pumpkin while preheating your oven to 375 degrees Fahrenheit.  Then, cut it in half and scoop out the seeds and strings.  Place the halves, cut sides down, into a lightly oiled roasting pan and cover with a lid or with kitchen foil.  Bake the pumpkin for about 2 hours or until the flesh is easily pierced with a fork.  Remove the pumpkin, let it cool, and then scoop the flesh from the rind. 

You’ll need to puree the pumpkin using a blender or food processor to make it smooth enough to use in recipes.  When using your fresh pumpkin, remember that it is much moister than the puree from a can.  You will need to strain the pumpkin flesh through a cheesecloth or very fine strainer prior to using it in a recipe.

Next, the Crust

Many premade crusts in the supermarket are made with lard, which is an animal product.  Obviously, lard has no place in a vegan pumpkin pie!  There are also plenty of premade pie crusts that don’t contain any animal products; finding them just takes a little determination and the ability to spot animal products in a list of ingredients.

Making your own crust for your vegan pumpkin pie is easy.  There are plenty of recipes to be found online or in cook books.  In fact, many of the traditional pie crust recipes used by generations of bakers are unintentionally vegan.  They can be made with just a few ingredients and make the perfect flaky base for your vegan pumpkin pie.

The Filling

Many bakers are secure with making a vegan pie crust, but when it comes to making vegan pumpkin pie filling they are at a loss for ideas.  Luckily, there are many choices for this part of the pie and none of them are very difficult.  The most popular option is pureed tofu.  The tofu gives a nice firm texture to the finished pie without adding much of its own flavor.  There can be a slightly bean-y aftertaste, so be sure to taste the pie filling as you go along to make sure the spices are effectively masking that aftertaste.

If you’d prefer to forgo the tofu for your vegan pumpkin pie (you’d be surprised how many vegans can’t stand tofu!), there are plenty of other options.  Soymilk, molasses, and brown sugar can combine to create an incredibly rich and complex tasting vegan pumpkin pie.  Even vegan “cream cheese” can be used to make a silky and decadent vegan pumpkin pie.  A wealth of recipes can be found online for many different kinds of vegan pumpkin pie.

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If you aren’t the type of person who enjoys working in the kitchen and you would rather just buy your vegan cookies pre-made, there are plenty of sources online.  You can also find vegan cookies in most health food stores; usually, their labels will mention the word “vegan” so you know that they are free from any animal products.

However, if you love baking, vegan cookies are easy and fun to make.  They aren’t nearly as complicated as you might think; in fact, most vegan cookies are just as simple to make as other types of cookies.  Vegan cookies even give you the added benefit of being able to sample the dough since it doesn’t contain any potentially harmful raw eggs!

Vegan cookie recipes are very easy to find online.  If you know the type of cookie that you would like to make, doing an internet search for that type of cookie will yield plenty of resources.  For example, if you’re looking for a recipe for vegan oatmeal raisin cookies, you’d simply perform an internet search for “vegan oatmeal raisin cookies recipe” (with the quotes) and pick the one that looks best from the list of results.

Substituting Vegan Ingredients

If you’d like to convert your favorite cookie recipe into a vegan recipe, it’s easier to do than you might think!  There are lots of products available today that make vegan cooking simple.  Powdered egg replacers are one of the greatest vegan baking tools.  Powdered egg replacers consist of a fine powder that gives vegan cookies the same qualities that eggs impart in other cookies.

If you don’t want to use egg replacers or can’t find them where you live, mashed tofu, mashed banana, pureed prunes, applesauce, flax meal, and arrowroot powder are all used as very effective egg substitutes.  There are different formulas for replacing eggs with any of these methods, and different substitutes are appropriate for different vegan cookies.  The best way to figure out how to use each one is to get a vegan baking cookbook that uses some of the different methods, then experiment with the recipes.

Substituting vegan ingredients for milk in vegan cookie recipes is not difficult at all.  Soy milk, rice milk, or almond milk are all readily available in the supermarket and can be used just like dairy milk.  You can also try substitutes like coconut milk, fruit juice, and water, as well as other liquids, to see what works for you.

For the butter that is usually present in cookies, vegan cookies use vegetable oil, vegetable shortening, or dairy-free margarine.  Again, these methods all have different results and are more effective in some recipes than in others.  Generally, dairy-free margarine gives the most reliable results that are closest to those that you would get with butter.  However, some recipes really shine when they are made with vegetable oil.  Experimentation is the key to outstanding vegan cookies.

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Baking is as much a way of life as it is stress therapy. At the same time veganism is a lifestyle and a philosophy. Going vegan means that you are being conscious of being in harmony with nature, and the daily changes which is flowing and occurring with them

Just because you’re a vegan does not mean that you won’t get to eat a lot of your favorite things. Don’t you worry because it’s still possible to eat desserts and baked goods like cakes, cookies, brownies, muffins, and pancakes.

The common obstacle when it comes to vegan baking is how to substitute eggs, butter and milk. Aside from substitution problems there’s also the taste issue, most substitutes don’t taste like the real thing. A substitute generally diminishes or can’t compare to the real thing.

No worries, this article will give you a vegan cookie recipe to help you ease into vegan baking; and to show you that you can enjoy food even when you’re a vegan.

Chewy Chocolate Chip Vegan Cookie Recipe

This chewy chocolate chip vegan cookie recipe is chewy and brownie like. Don’t worry if you think 10 minutes is too short a time for baking, it really is not. The utensils you will use for this vegan cookie recipe are: cookie sheets, or a baking sheet, blender, 2 large bowls, and a spatula.

The ingredients of this chewy chocolate chip vegan cookie recipe are the following: ¾ cup canola oil, 2 cups sugar, 2 tsp vanilla, 1tbsp pus 1 tsp whole flax seeds, ½ cup soymilk, 2 cups all purpose flour, ¾ cup vegan chocolate powder, 1tsp baking soda, ½ tsp salt, and 1cup vegan chocolate chips.

After preparing all the ingredients, preheat your oven to 350 degrees Celsius. Grind the flax seeds in the blender until they are completely powdered, add the soymilk and blend them again for 30 seconds. In a large bowl, sift the cocoa together with the flour, baking soda, and salt, 3 times.

In a separate bowl cream together sugar and oil; afterwards add the soymilk and flax seed mixture plus the vanilla. Fold in the sifted dry ingredients by batches, when you feel that the dough is getting a bit stiff to use the spatula use your hands, and continue mixing until the mixture forms into dough, add the vegan chocolate chips. (Don’t over mix, or else your cookie will become a bit dry and tough)

Take a tablespoon of the dough and roll it in your hands, then flatten into a disk and place on an ungreased cookie sheet (make sure they are about an inch apart). Bake for 10 minutes, when done place the cookies in a rack and let cool for 5 minutes.  
 
A note to the wise: Flax seeds are an egg substitute, and canola oil is used instead of butter. Vegan chocolate can be found in vegan and health foods store. They are also available on line. Happy baking and enjoy this chewy chocolate chip vegan cookie recipe 

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There is really nothing more delicious and decadent that crème brulee. And when it comes to making a gourmet food dessert, this is by far one of the most easy and well-loved. It is an enormously popular gourmet food dessert that is served in most fine restaurants, and definitely one that you should try if you have not before.

Ingredients

The first step in making this gourmet food dessert is to gather your ingredients. You will need baking pans, a cooking pan, mixing bowls, ramekins, wire whisks, propane torches, 1/3 cup sugar, 4 egg yolks, 1 pint heavy cream, 1 tsp. vanilla extract, and powdered sugar which will be used for the crusts.

Steps

The first thing you need to do to prepare this gourmet food dessert is to preheat the oven to 275ºF. Scald the cream and the vanilla extract by heating them in a pan over low heat. Make sure you continue to stir the mixture while it is heating so that it does not stick to the pan or burn.

Once the cream is hot you want to whisk the egg yolks together and the sugar until it is well blended. Before the cream begins to boil you want to remove it from the heat and then pour some of the cream into the egg yolks while you are whisking them. Remove the whisk from the eggs and then steadily pour the yolks into the cream.

Divide the mixture into separate ramekins once you are finished and for the best results you want to chill them overnight before cooking.

The cooking process is quite simple as well, and all you need to do here is place them in a tall sided baking pan. Then you want to pour simmering water into the pan about halfway up the sides of the ramekins. Bake for about a half hour and then cover and chill for at least two hours. Then once you are ready to serve this gourmet food dessert you simply want to sprinkle the top of each with a thin layer of sugar.

There are many other gourmet desserts you may want to try out as well. Gourmet food is always tasty and you can really personalize it by adding your own ingredients here and there. Just make sure that you put time and care into gourmet cooking, as this is going to be very important to the outcome of each dish.

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Recipes below article!

In the name of love, romantics and loved ones alike will partake in the annual tradition of exchanging flowers, candy and gifts, come Feb. 14. While the majority of Valentine’s Day romantics will offer loved ones the usual material wares, most will overlook a few simple things that will really impress their valentine — a small list of grocery store items, a little finesse and home-made treats.

Developed for this Valentine’s Day season, King’s Hawaiian –the nation’s leading and original producer of Hawaiian Sweet bread — has compiled a series of tips and recipes to complement romantic homemade dinners with some island-style elegance.

1. Create a unique dining experience — Try to surprise that special someone by situating the dinner table in a unique area of your home. Place your table in front of the fireplace or try starting dinner a little earlier and find a window-view location where you both can enjoy the sunset. This can create restaurant-style ambiance within the comforts of your home.

2. Set the mood — It’s all about creating the perfect ambiance, so dim the lights and light some candles. The soothing glow of a candle can easily warm the heart.

3. Decorate with emotion in mind — When decorating the dinning area make sure to use the right colors. Red and pink are the ideal option, as they capture and stimulate emotion. Also, scatter flower petals over the table to create that perfect romantic touch. To create island-style elegance, use tropical flowers instead of roses, such as hibiscus and anthuriums (if well chosen, both will also capture the red and pink color profile).

4. Present a gift from the heart — Heartfelt gifts create lasting memories. Create a photo album of your fondest destination memories shared with your valentine and present it during dinner. Include photos from your favorite vacation spot, or somewhere you hope to travel to together. Your special someone is sure to be impressed by the effort of a gift that expresses sentiment and emotion.

5. End the perfect evening with a little chocolate — Nothing is more enchanting than ending the night on a sweet note. Pair your favorite fruit with chocolate fondue, or prepare a unique dessert dish and garnish it with an edible flower — a touch that is sure to make the night unforgettable.

If you are in need of a delicious recipe, try one of these easy-to-prepare delights from King’s Hawaiian:

King’s Hawaiian Chocolate Paradise Panini

Ingredients:

13-ounce jar of hazelnut chocolate spread
1 jar chunky peanut butter
Mini-marshmallows
1 16-ounce round loaf, King’s Hawaiian Sweet Bread

Directions:

Preheat your panini sandwich press. Cut 1/2-inch thick vertical slices into the King’s Hawaiian round loaf. Evenly layer peanut butter on one slice and the chocolate hazelnut spread on the other. Distribute an even layer of marshmallows and place the halves together. Place sandwich into the press and, depending on the heat, remove after two to four minutes. Cut into halves or thirds. — Serve immediately.

Makes 8-10 dessert sandwiches.

King’s Hawaiian Chocolate Bread Pudding

Ingredients:

6 cups (about half of 16-ounce. loaf) King’s Hawaiian Sweet Bread, lightly packed 1/2-inch cubes
2 1/2 cups half-and-half
1 1/2 cups (9 ounces.) semi-sweet chocolate chips
4 large eggs
1/4 cups granulated sugar
1 teaspoon vanilla
1/8 teasoon. salt

Directions:

Heat half-and-half in 2-quart saucepan over medium heat until small bubbles form around edge. Remove from heat, stir in chocolate, mix until melted. Cool slightly. Whisk together eggs, sugar, vanilla and salt. Fold 1 cup cooled chocolate into egg mixture. Stir in remaining chocolate until blended. Pour chocolate mixture over bread cubes and mix until bread is well coated. Cover and let stand at room temperature for 30 minutes. Lightly apply non-stick spray to six 6-ounce custard cups. Mound bread equally into each cup. Place cups on baking sheet. Bake in preheated 325 degree F oven 35 to 40 minutes or until knife inserted in center comes out nearly clean. Best served warm with chocolate or vanilla sauce. (A greased 8 by 8 by 2-inch pan may be substituted.) Bake 40 to 45 minutes in preheated 325 degree F oven.

Makes 6 servings.

Royal Hawaiian Tiramisu

Ingredients:

3/4 cup cold espresso or strong coffee
2/4 cup coffee liqueur
1 package (8 ounces) cream cheese, softened
2 packages (3.4 ounces) instant vanilla pudding mix
3 cups half-and-half
3 tablesopon. amaretto liqueur
4 ounces semisweet chocolate bar, finely chopped
1 16-ounce loaf of King’s Hawaiian Sweet Bread

Topping:

1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup sliced almonds, toasted

Directions:

Blend espresso with coffee liqueur. Set aside. Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat one minute until blended. Set aside. Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into three equal layers. To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan. Drizzle 1/3 of espresso mixture evenly over first layer. Top with 1/3 of pudding mixture and then 1/4 of chocolate. Repeat layering with remaining 2 bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.

Topping:
Remove rim from pan. Whip cream with powdered sugar and vanilla until fluffy. Spread over top and sides. Garnish top with almonds and remaining chocolate.

Makes 12 servings.

Courtesy of ARAcontent

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For those who’ve heard of sweet potato pie for years, but never tasted it, this is a great recipe for the Southern classic.

Makes One Pie Prep Time: 15 minutes

Bake Time: 1 hour Chill Time: 2 Hours

2 cups mashed sweet potatoes* or yams

1 cup heavy cream

1/2 cup BeeHive or Crown Golden Corn Syrup

2 eggs

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon Spice Islands ground Saigon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon Spice Islands ground nutmeg

1 (9 inch/23 cm) unbaked deep-dish pie crust

MIX together mashed sweet potatoes, cream, corn syrup and eggs using a wire whisk. Add remaining ingredients; blend well.

POUR filling into pie crust. Place pie on a baking sheet.

BAKE in preheated 375°F//190°C oven for 55 to 60 minutes, or until knife inserted in the center of pie comes out clean.

COOL on wire rack for 2 hours before serving.

RECIPE NOTE: To make mashed sweet potatoes, peel 1-1/2 pounds/750g sweet potatoes and cut into 2-inch/5 cm chunks. Place in a saucepan; cover with water and bring to a boil. Simmer for about 15 minutes, or until potatoes are soft. Drain off water and mash in a mixer or food processor to get a smooth consistency. Cool before using.

Credit: www.newscanada.com

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Treat your friends to a taste of your baking skills this holiday season with a recipe that yields delicious cookies and lasting friendships. Host a cookie exchange party. These festive swaps offer a time-saving way to share an assortment of baked-from-scratch treats.

Just invite eight to 12 friends and ask them to bring six dozen of their favorite holiday cookies. At the swap, exchange cookies to end up with a variety of six dozen new cookies.

The Secret to Cookie Success

“Reynolds Parchment Paper is my simple step to better baking for cookie exchanges,” advises Robin Olson, celebrated cookie exchange hostess and pioneer of the modern cookie swap. “Lining my pans with parchment paper ensures my cookies bake evenly and slide off the cookie sheet. I also use parchment paper to roll dough and stencil decorations. It’s my tool to keep cookie baking fuss-free.”

For more how-to’s on hosting a successful cookie exchange party, consider these tips from Olson:
* Timing is everything. Choose a convenient date and time, perhaps a weekend morning. Limit the party to two to three hours.

* The more the merrier. Eight to 12 guests provide a nice assortment of cookies.

* Bake six dozen. Instead of asking each guest to bring a dozen cookies for each attendee, pick a quantity that won’t change with each RSVP. I usually ask each guest to bring six dozen cookies.

*Variety rules. To ensure guests don’t all show up with gingerbread men, ask what type of cookie they will be bringing when they RSVP. If a guest wants to bring a cookie that’s already on the RSVP list, help her think of an alternate.

* Make your favorite at home. Ask guests to e-mail their cookie recipes to you in advance. This way, you can print off copies to hand out at the exchange so partygoers can make more at home.

When it comes to baking cookies for the exchange, Olson offers this time-saving advice:
* Roll dough with ease. Roll cookie dough between two lightly floured sheets of parchment paper to prevent sticking and to keep work surfaces clean.

* Speed up cookie baking. Arrange cookie dough on sheets of parchment paper and slide parchment onto the cookie sheet when it’s time to bake. When a batch comes out of the oven, simply swap out the sheets of parchment so there’s no waiting between batches.

* Line pans for brownies or bar cookies. Turn the pan upside down and press a sheet of parchment paper over the inverted pan. Remove the parchment paper, flip the pan over and drop the parchment paper liner inside, pressing folds in corners to fit liner inside pan. Spread batter in parchment-lined pan and bake as directed. When the brownies or bar cookies are cool, lift them by the parchment paper from the pan onto a cutting board. Fold back the edges of the parchment paper and cut into bars.

* Stack cookies with ease. To transport cookies to and from the party, place a piece of parchment paper between layers of cookies. This protects decorations and prevents cookies from sticking to each other.

For more cookie exchange tips and cookie exchange recipes, visit www.ReynoldsSimpleSecrets.com.

Courtesy of ARAcontent

Minttens
Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 1 dozen sets of MinttensIngredients:

Reynolds Parchment Paper
Your favorite sugar cookie recipe or mix
Red and green paste food colors
1 1/3 cups mint flavored baking chips
2 egg whites
Ribbon

Directions:

* Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

* Prepare your favorite recipe for sugar cookies. Halve dough and tint with food colors.

* Preheat oven following recipe. Roll out dough 1/8-inch thick between 2 lightly floured parchment paper sheets.

* Cut out 48 cookies with a mitten cookie cutter. Place 12 cookies 1-inch apart on parchment-lined cookie sheets. Use mini cookie cutters to cut out decorations.

* Melt mint baking chips in a microwave-safe bowl. Spread melted mint chips over cookies on the cookie sheets. Top each with another cookie cut-out. Place mini decorations on cookies. (To hold decorations in place, brush underside with egg white beaten with a little water.) Repeat with remaining cutout cookies.

* Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately make a small hole in each mintten with a straw. Slide parchment with cookies onto a wire rack to cool. Tie two cookies together with ribbon.

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Holiday entertaining without some scrumptious baked goods would be like Santa sans beard. Is it any wonder that government studies show the average American packs on about two pounds – and some as much as seven – over the winter?

It makes sense to try to lighten your holiday meals and many Americans are doing just that. But while it’s relatively easy to trim fats by serving your family turkey breast instead of the leg, or substituting skim milk for whole in your mashed potatoes, even the most dedicated fat-cutter can be flumoxed by holiday baking.

Fat is an essential ingredient in baking everything from pumpkin pie crusts to holiday cookies. It contributes flavor and facilitates the baking process. It’s added to baked goods in the form of butter, shortening, margarine or vegetable oil. Unfortunately, many of the man-made fats commonly used in American baking raise cholesterol levels and contain dangerous trans fats thanks to the hydrogenation process.

However, a growing number of holiday bakers are discovering a healthful alternative, one that both eliminates trans fats and adds a powerful punch of antioxidants and other nutrients: palm oil. While palm oil shares or exceeds the health benefits of other alternative oils like olive or canola, unlike those oils, palm works well in baked goods.

“Because palm oil is naturally a semi-solid at room temperature, it can be substituted in baking for other less healthful oils and shortenings that contain trans fats,” says Salleh Kassim of the American Palm Oil Council. “Not only does it work well in baking, palm oil increases good cholestorol (HDL) more than any other food ingredient. Increased HDL is associated with decreased risk of heart disease, and cancels out increased risk associated with elevated bad cholesterol (LDL). Palm oil also contains powerful antioxidants like tocotrienols, beta-carotene, and vitamins A and E. Other shortenings used in baking simply don’t measure up nutritionally to palm oil.”

Anyone who’s ever tried to substitute olive or another kind of oil for the shortening, butter or margarine required in many Christmas cookie recipes knows the sad results: batter that oozes or runs, cookies that never form properly and are either gummy, oily or dry, and an “off flavor” caused by the strong taste of the substitute oil. Cakes, breads and other confections can be equally disasterous with the wrong substitutions.

Palm oil’s unique semi-solid consistency and chemical makeup, however, actually enhances the texture of baked goods. It delivers the plasticity needed to enable the baker to repeatedly roll and knead dough, as well as the aeration that makes your cookies crumble perfectly, cakes light and fluffy, and breads fresh and tasty. It is virtually flavorless, so it doesn’t overpower the flavors of the other ingredients. Palm oil also melts at higher temperatures, meaning it doesn’t melt too quickly and ruin the batter before it’s cooked through.

To substitute palm oil in your favorite holiday baking recipe, simply use a one-to-one ratio. If the recipe calls for 1 cup of shortening, use 1 cup of palm oil. Be sure to purchase the original form of palm oil, which is white and resembles shortening, rather than liquid red palm. The liquid form is better used in other cooking, like frying.

By using palm oil, you can cut trans fats and eliminate hydrogenated oils and shortenings in recipes for cakes, cookies, breads, puff pastries and even candy. And because palm oil is very stable, you can store it at room temperature for many months and it won’t go rancid – even when you heat it for baking.

Palm oil can be found at Whole Foods Markets and other specialty food stores. Visit www.wholefoodsmarkets.com to find a store near you. To learn more about the benefits of palm oil, or to find a list of distributors in your area, visit www.americanpalmoil.com or call (877) ASK-PALM (275-7256).

Try this holiday-friendly cookie recipe, courtesy of Whole Foods Market, to see how palm oil performs in holiday baking:

Ginger Palm Cookies

Ingredients:

3/4 cup natural vegetable shortening from palm oil
1 cup packed dark brown sugar
1/4 cup unsulphured molasses
1 egg
2 cups unbleached white flour
2 teaspoons baking soda
1/4 teaspoon sea salt
1 tablespoon ground ginger (minced, crystallized ginger can also be added for extra ginger bite)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup natural turbinado sugar (optional)

Preparation:

Preheat oven to 350 F.

In a large mixing bowl, blend the palm shortening with the brown sugar and molasses. Whisk in the egg. In a separate bowl, stir together the flour, baking soda, salt, ginger, cinnamon and cloves. Add this mixture to the liquid ingredients, stirring carefully to fully combine. You may wish to gather the dough in your hands to continue mixing as the dough is a little stiff.

Form 48 rounded teaspoons of dough. If desired, roll in the turbinado sugar. Place the dough rounds onto cookie sheets spacing about 1 inch apart. Gently press down with finger tips since these cookies do not spread.

Bake for 10 to 12 minutes. Remove from oven and cool on sheet for five minutes. Continue cooling on wire racks. The cookies get crispier as they cool. Store the cookies in an air-tight container.

Courtesy of ARAcontent

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