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Show -V .! The Beaver Press - November 18, 2010 - Page 4 Holiday Baking Help At Your Fingertips (NAPS)-—Whether you're a new baker or an old hand, you may he happy to learn you can get instant assistance—live and via e-mail— from full-time consumer affairs professionals with over 140 years of combined baking experience. After all, the holidays are a time when abaker wants to rise to the occasion, and these holiday hotlines, offering great advice and delicious recipes for breads, cookies and pies, can help you be a baking star. Holiday Hotlines Hours of operation for these AGH baking brand hotlines are Monday through Friday, excluding holidays, from 9:00 a.m. to 4:00 p.m., Central Time. For advice about using Karo Syrup, call (866) 430-5276 or see www.karosyrup. com/ContactUs.aspx. To learn about Argo Corn Starch and Baking Powder,,call (866) 373-2300 or see www.argostarch.com/Contact Us.aspx. For Fleischmann's Yeast, the number is (800) 777-4959 or visit www.breadworld.com/Con tact.ospx. Pie Ideas When you're ready to start baking, the ACH Test Kitchen can also provide easy-as-pie recipes to inspire you. Here are two for your holiday menus. Caramel-Glazed Apple Pie uses Karo Corn Syrup to bring out the fresh flavors of apples and spices. In fact,the syrup has been an important addition in homemade pies for over a century and remains an excellent ingredient today. What's more, Argo Corn Starch thickens the'filling with satiny smoothness and glossy appearance. •Then there's Black Forest Brownie Pecan Pie, a delicious change from ordinary pecan pie. Traditionallymade with dark syrup, this recipo lets you choose either dark or light syrup to add u A new way to make an old-fashioned pie can make any baker the apple of the eyes of family and friends. 9'A-inch deep-dish pie pan. Acid apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in Caramel-Glazed Apple Pie a small bowl. Pour over Prep time: 20 minutes apples. Top with second crust, Bake time: 55 to 65 minutes fald edges under, seal and Yield: 8 servings flute. Cut afew slits in top crust to vent. Place a shallow Apple Pie: pan under pie to catch any Pastry for double-crust pie drips and bake for 45 to 55 8 cups peeled and sliced until crust i s cooking apples (about 4 to m i n u t e s , b r o w n e d a n d apples are ten6 large) d e r . C o m b i n e all Caramel % c u p K a r o 'D a r kC o r nS y r u p Glaze ingredients in a small 3 tablespoons butter OR bowl. Dollop over pie and margarine, melted carefully spread oyer hot 3 tablespoons s u g9 a r crust. Bake 10 minutes or VA tablespoons Argo OR until topping is bubbly. Kingsford V Corn Starch 1 teaspoon ground cinnamon Black Forest Brownie V, teaspoon salt Pecan Pie Caramel Glaze: Prep time: 15 minutes % c u pb r o w ns u g a r Bake time: 50 minutes V*cup chopped pecans Yi e l d : 10 servi n gs 3 tablespoons Karo* Dark Corn Syrup 1 cup Karo® Light or Dark 2 tablespoons butter OR Corn Syrup m a r g a r i n e , m e l 0t e d % c u ps u g a r 1 tablespoon Argo OR %teaspoonsalt K i n g s f o r d ' s *C o r n S t a r c h 4 ounces scmisweet baking Preheat oven to 376° F. Fit chocolate,broken into one pie crust into bottom of pieces complex flavor and natural sweetness to the pecanfilling. 3 tablespoon* butter OR margarine 4 eggs, slightly beaten 1 teaspoon vanilla extract 1 cup coarsely chopped pecans 1 Keebler Ready Crust* G r a h a m 2E x t r a Servings Pie Crust 1 can (21 ounces) Comstock* or Wilderness*cherry pic filling Whipped cream (optional) Preheat oven to 350° F. Combine corn syrup, sugar and salt in asmall saucepan. Bring mixture to aboil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5minutes. Slowly pour chocolate mixture over eggs* stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan (for stability). Pour mixture into pie crust. Bake for about 50 minutesv until center of pie is slightly puffed; cool at least 1 hour. To serve,top each slice of p i e w i t ha b o u t% c u p c h e r r yp i e filling and adollop of whipped cream, if desired. Cooking Corner Three Hassle-Free, Nutritious Dinner Tips (NAPS)—At the end of a busy day, creating a quick and easy meal that pleases even the pickiest of eaters doesn't have to be a culinary challenge. Pamela Niaevich, MS, RD, offersthree hasslefree dinner tips with a nutritious twist- With a little color and a few simple switches, you can serve a rio-fuss, convenient famCrispy Baked Chicken Finger? ily meal that satisfies everyone. . -t 4 servings /.'•'•' 1. Eat the Rainbow—Make a Prep lime: 10 minutes bland dinner better by adding colCook Time: 12 minutes orful, nutrient-rich vegetables. Ask the kids to add color from their favorite vibranc-eolored veg- Ingredients: 1 lb. boneless, skinless gies—yellow corn, green beans, c h i c k e n b r e a s t s , c u t i n t o •-;' red tomatoes, orange carrots—let strips ' them create their rainbow. 2 T b s p . S h e d d ' s S p r e a d ' 2. Please the Picky—Add Country Crock* Spread, better-for-you ingredients to their melted \ favorite rneals gradually—add 3 cups whole grain wheat finely chopped veggies into meatf l a k e sc e r e a l ,c r u s h e dO R : balls, use ground turkey for burgwhole grain bread crumbs ers or try low-fat cheese. Replace butter with asoft spread such as Shedd's Spread Country Crock* in Directions: 1.Preheat oven to 425°. a traditional recipe. With 70 per2. Toss chicken with Spread, cent less saturated fat than butter and a fresh butter taste, cooking i n l a r g e b o w l , t h e n e v e n l y c o a t with Country Crock* is an easy with cereal.Arrange chicken on cookie sheet. Bake 12 minswitch.* 3. Bake, Don't Fry—Choose utes or until chicken is thorroasting and baking over frying. o u g h l y c o o k e d . S e r v e w i t h Even formerly fried favorites can Pasta Sauce. Nutrition Information per servbe tasty and kid friendly. A simple recipe, such as Crispy B a k e d ing: Calories 180. Calories From Fat Chicken Fingers, goes great w i t h 60. Saturated Fat 1.5g, Thu'is Fat Og, a s i d e o f s t e a m e d b r o c c o l i o r Total Fat 7g, Cholesterol 75mg, g r e e n b e a n s a n d w i l l p r o v e t o b e Sodium 230mg, Tbtal Carbohydrate a family favorite that s a t i s f i e s 5g, Sugars lg_. Dietary Fiber Ig, Pro* y o u r d e s i r e f o r s o m e t h i n g q u i c k tein 25g. Vitamin A 109c, Vitamin C 25%, Calcium. 0%, Iron 25% and nutritious for dinner. *#* A clever combination of brownies and pie can be a big palate pleaser. There's only one that is to persuade the second-best is the second-best. —D It's adelightful thing to think of perfection; but it'svastly more a m u s i n g t o t a l k ,o f e r r o r s a n d absurdities. —Fanny Burney *** real sin and oneself that anything but oris Lessiag Thanksgiving Turkey In 8 Easy Steps (NAPS>—TV> help the bird you serve get "gobbled up" this holiday try these easy tips from "Flavors ofAmerica" TV host and cookbook author Chef Jim Coleman and Chef sChoice*.These experts have teamed up to take you through the process of serving up the perfect bird, including choosing, seas o n i n g , c o o k i n g a n d c a r v i n g t h e A beautiful bird with all the trim* turkey. mlngs can look even more appeChoosingThe turkey tizing when property carved. • Step 1:When choosingyour turkey, allow 1,5 pounds for each the skin starting near the neck, guest. For eight guests, you'll and rub mixture onto the meat want at least a 12 lb. turkey. under the skin. Squeeze juice of one lemon over There willbe ample leftovers. t u r key. Use remaining herb mix- •Step 2: If you're-buying a froieiTturkey; altow'24 hours of ture to coat top of bird. Prick two thawing for every four-to-five lemons and place them into cavity pounds; a fresh turkey should not sit w i t h t h e s t e m s f r o m s a g e , r o s e more than 48 to 72 hours before mary, and thyme. Step 5: Preheat oven to 350°. preparation. • H i n t s : A c c o r d i n g t o C o l e m a n ,C o o k u n t i l j u i c e r u n s c l e a r w h e n there is no scientificevidence that t u r k e y i s p i e r c e d a t t h e b a s e o f bird gender makes adifference in leg. The turkey is done when the quality or taste. Environment and meat thermometer reads 180° in feed, however, can determine a the thickest part of the bird. After the turkey is cooked, let it cool for taste difference. Turkeys can be frozen up to 12 15 minutes. Cooling makes the months. If you have a frozen turkey meat easier to slice. How to Carve ATWkey' from last year, it's safe to cook for Step 6: Use avery sharp carvthis year's feast if it has remained ing knife to carve the turkey. frozen throughout the year. • S t e p 3 ; F l a v o r y o u rt u r k e y Sharp knives are safer and they with Coleman's "holiday rub" will help you smoothly cut thin, even slices without shredding the (recipe for 12 lb. turkey). meat. You don't have to be an expert to put a razor-sharp edge Thanksgiving Recipe: on your knife. Asharpener like The Holiday Rub ChefsChoice EdgeSelect 120 can make sharpening easy.The sharp2 Tbsp. chopped fresh ener uses 100 percent diamondthyme leaves (save stems) coated disks and a revolutionary 2 Tbap. chopped fresh polishing stage to create a profesrosemary (save stems) s ional knife edge in seconds. The 2 Tbsp. chopped fresh sage precision guides eliminate guess(save stems) work, making predictable, razor2 Tbsp. minced garlic sharp edges every time it's used. 2 Tbsp. minced shallots Step 7: Remove and set aside 3 lemons Mix all ingredients above, Bet the legs and the last joint of each wing. Make a long, de,ep (to the aside stems. Pepper to taste. Step 4: Wash turkey inside bone), horizontal "base cut" into and out with cold water and pat the breast just above the wing. Be d r y w i t h p a p e r t o w e l s . P l a c e sure to use agood, sharp knife. Step 8: Slice down vertically turkey in roasting pan and lift up An Economical Yet Tasteful Way To Make The Most Of The Holidays Follow these simple steps whon carving a turkey. through the breast untilyou meet the original base cut. This will release perfect, even slices. "Two common mistakes people make after cooking their turkey is not waiting long enough for the bird to rest after it comes out of the oven, and improperly carving the turkey by using adull knife or the wrong technique. If you slice the turkey too soon, most of the juices will run out and your meat will be dry. And if you carve improperly or use a dull knife, carving may be more difficultand your turkey could become unappetizing,"Coleman aaid. By followingthese turkey carving instructions, you can have a turkey that looks as good as it tastes. For help finding a sharpener thatfs right for you, call (800) 3423255 or go to www.chefochoice.com. Happy Thanksgiving! {NAPSV--The state of the economy doesn't have to leave you feeling like Ebenezer Scrooge this holiday season. Instead, you can celebratewith the warm and delicious tradition of giving gifts of great food to friends, family and guests. For example, consider a Christmas pudding Mrs. Cmtchet would have been proud to serve. It's been not only a highlight of holiday meals for centuries, but it can also be very economical. The pudding is generally prepared using breadcrumbs, raisins and other fruits and spices available around the house. Given the investment many holiday bakers make in ingredients, such as nuts and dried fruits, it'susually wise to invest in fresh ingredients to hfilp your holiday treats turn out as intended. April Osburn, Culinary Classroom Manager for Clabber Girl, stresses that using outdated or near-date ingredients in your recipe can dramatically affectthe finished product. "The holiday season is a time when you are baking to impress, and time, as well as money, is at a premium. The last thing you want to do is let an expired ingredient cause your recipe to fail.Using o)d baking powder can make your baked itemflop. N o t o n l y is t h e r i s e o f t h e p r o d u c t affected,but using old ingredients can compromise taste and the integrity ofyour baked goods." It's important to be sure all your ingredients are fresh, especiallybaking soda, baking powder, cornstarch, flour and spices. Replace any that are ayear old or more..If in doubt, start anew and date each item to be sure you'll know each time you bake. For & taste of tradition, serve or give an elegant Christmas Pudding during the holidayS. it could make your get-togethers more fun than the Fezziwig's bait. Vicup margarine, softened 2 eggs Mix and sift dry ingredients. Add fruits and stir until they are well coated. In a separate bowl, cream butter and brown sugar until fluiry. Beat in eggs and add flour/fruit mixture alternately with milk. Mix well. Turn into greased 1% quart mold. Cover and steam 2 hours. (To steam, set mold on a rack in large kettle/saucepan. Keep boiling water to half the depth of the mold, adding water during steaming process when necessary.) Makes 8 servings. 'This holiday season, impress everyone with the Christmas pudding that can mnke agreat addition to a neighborhood cookie exchange, a visit with family or as dessert for your own holiday dinner. Christmas Pudding 2i4cups all-purpose flour, sifted 1 teaspoon Clabber Girl Bailing Powder VA teaspoons baking soda V* teaspoon salt Viteaspoon cinnamon Y*teaspoon cloves 1 cup milk V*teaspoon nutmeg VA cups raisins %l c i i p c u r r a n t s Acup chopped citron 1 cup packed brown sugar i Learn More You can find more recipes and food ideas at www.clabbergirl.com. Technology Tools Fqr Those Living With A Chronic Condition (NAPS)—Naming a star is a way to give a personal gift that lasts alifetime. The International Star Registryhas named countless stars for celebrities, dignitaries, royalty and individuals. 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