2AA
FRIDAY DECEMBER 23 2016
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Basic sugar cookies
1 cup unsalted butter, softened
11⁄2 cup powdered sugar
1 egg
1-3 teaspoons almond flavoring
21⁄2 to 23⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
W
e wish you a happy
holiday season and a
flavorful new year. We
hope you enjoy these
recipes submitted by our readers and
local businesses.
Carey Norton
Editor
Monica Stevens
Assistant Editor
Cover photo: Silvia Flores
Cover design: Erik Davison
Cream together softened butter and powdered sugar. Mix egg and flavoring in
a separate bowl. Add to butter and sugar mixture and mix until the egg is thoroughly incorporated. Mix flour and baking powder in a separate bowl and add
to the wet-ingredient mixture 1⁄4 cup at a time until fully added. Roll out the
dough until 1⁄4-inch thick on parchment or a floured surface. Cut using cookie
cutters and bake at 400 degrees for 7 to 8 minutes. Note: This recipe will make
about 21⁄2 dozen cookies and doubles well. Unlike a lot of sugar cookie recipes,
this dough does not need to be refrigerated before rolling. The cooking time
depends on your oven. Watch the cookies. If they’re browning, you’ve gone too
far.
Basic Royal Icing
6 tablespoons meringue powder
3
⁄4 cup warm water
1 bag (2 pounds) powdered sugar
1 teaspoon clear flavoring
Beat meringue powder, flavoring and water at medium speed in a heavy-duty
mixer until it gets frothy. Add powdered sugar slowly until incorporated. Mix 3
to 4 minutes on medium-high speed. Use more or less water depending on the
consistency of icing that you prefer. To thin, add a teaspoon of water at a time
until you reach the proper consistency. Note: It is important to use bowls and
spatulas free of any grease. Oils of any kind will break down the icing. Keep icing
covered with a damp cloth to prevent drying. Flavorings must be oil free (extracts are fine) and should be clear to keep the white appearance of this icing.
— Cindy Cameron
4G
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Flavors of the Valley
White Pizza with
Bacon, Artichokes
and Balsamic Drizzle
1 cup STAR Balsamic vinegar
Homemade or good quality store
bought pizza dough
1 large or 2 small cloves of garlic,
minced
11⁄2 tablespoons STAR Extra Virgin
Olive Oil
2 cups freshly grated mozzarella
cheese
3
⁄4 cup whole milk ricotta cheese
1 cup drained Cara Mia Marinated
Artichoke Hearts
4 strips Applewood bacon, cooked
and coarsely chopped
2 tablespoons freshly grated Parmesan cheese
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1
⁄2 teaspoon minced fresh oregano
Place the vinegar into a saucepan
and bring to a simmer over medium
heat. Stir often until reduced and
thick. Set aside. Preheat your oven to
400 degrees. Lightly oil an inverted
rimmed baking sheet and set aside.
Place the garlic and olive oil in a
small sauce pan and heat on low
until the garlic just starts to turn
golden brown. Remove off of the
heat to cool for a moment. On the
prepared pan, stretch and press
pizza dough to form a rustic long
oval. Brush the center of the dough
with all of the garlic oil leaving an
inch or so border. Then sprinkle all
of the mozzarella cheese over top.
Slide the pan onto the middle rack
of your preheated oven and bake for
10 minutes. Meanwhile, mix together
the Parmesan cheese and fresh
herbs.
Once the 10 minutes are up, remove the pizza and scatter small
spoonfuls of the ricotta cheese over
top of the mozzarella. Arrange the
drained artichokes and sprinkle with
the chopped bacon pieces and the
Parmesan herb mixture. Slide the
pizza back into the oven for an additional 12 to 15 minutes.
Slice and drizzle with the reduced
balsamic.
— Recipe developed by www.simplyscratch.com,
submitted by Star Fine Foods
SUNDAY NOVEMBER 6 2016
Homemade noodles
1 cup flour
1
⁄2 teaspoon salt
1 tablespoon olive oil
2 eggs, slightly beaten
Mix all ingredients to form a
smooth ball, kneading as necessary. Put through a pasta machine
or roll very thin on a floured surface. Cut into strips with a pizza
cutter or pastry tool. Let dry for a
half hour. Cook in boiling salted
water 3 minutes or add to soup. —
Cindy Cameron
Olive Pesto Pasta
8-ounces whole wheat
fettuccine pasta
1 cup STAR Reduced Sodium Pimiento Stuffed
Olives
2 cups packed fresh basil
leaves
1
⁄4 cup Cara Mia Sun-Dried
Tomatoes
4 cloves garlic
1
⁄4 cup pine nuts
1
⁄4 cup STAR Extra Virgin
Olive Oil
Prepare 8-ounces whole
wheat fettuccine pasta
according to the directions
on the package.
In a food processor,
combine olives, basil,
sun-dried tomatoes, garlic,
pine nuts and olive oil;
pulse until smooth.
Reserve a couple tablespoons of the pasta water
and drain out the rest.
Add the pesto (a few
tablespoons at a time
Ricotta and
Spinach Stuffed Shells
16 jumbo pasta shells
11⁄2 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 jar or 1 1⁄4 cups marinara sauce (I used
homemade pasta sauce)
Italian sausage (optional)
12 ounces ricotta cheese (skim milk)
1 cup shredded mozzarella
1
⁄2 cup grated Parmesan, plus more for
serving
1 egg
1 teaspoon of garlic powder
1 tablespoon fresh basil
4 cups chopped spinach
Salt and pepper to taste
because you may not
need all of it) and reserved pasta water to
the prepared fettuccine.
Gently mix and stir
until everything is well
combined.
— Recipe developed by:
www.diethood.com, submitted
by Star Fine Foods
spinach, egg, mozzarella, Parmesan,
basil, garlic powder, salt and pepper until
combined. Line about 1⁄2 cup of the pasta
sauce into the bottom on a 8x8 inch baking dish. Stuff each pasta shell with a
heaping tablespoon of the spinach/ricotta
mixture and place in dish. Note: If using
Heat oven to 375 degrees. Cook shells Italian sausage, put ground sausage in
al dente, drain and set aside. Heat olive first, then cheese mixture on top. Cover
oil in pan for about 1 minute, and then the shells with the leftover red sauce and
add in garlic and cook for 1-2 minutes. bake, covered with foil, for about 25 minThen add in spinach and cook for 3-4
utes. Remove the foil and then cook for
minutes or once leaves wilt and turn
another 10 minutes. Serve warm with
bright green. Remove from heat and let Parmesan sprinkled on top.
cool. In a bowl mix together the ricotta, — Tawnie Kroll, RDN, Krollskorner.com
SUNDAY NOVEMBER 6 2016
Flavors of the Valley
A CUSTOM PUBLICATION OF THE FRESNO BEE ...................................
Spicy Stuffed Arancini
Arancini are stuffed rice balls coated in bread crumbs and deep fried. This recipe
calls for the arancini to be studded with peas and spiced up with a Sriracha
ketchup.
Deconstructed
Pizza Casserole
1 can spaghetti sauce
1 pound Italian sausage
1 teaspoon Italian or pizza
seasoning
Pepper to taste (don’t salt)
1 onion, sliced or chopped
1 package mushrooms
1 bell pepper
1 package pepperoni
1 package mozzarella
cheese
1 package shredded Parmesan cheese
1 can sliced olives
In a skillet, cook sliced
onion, chopped bell pepper and sliced mushrooms
until tender. Put in a bowl
and set aside. Place Italian
sausage in skillet and
brown. Add Italian or
pizza seasoning and pepper. Spray casserole dish
Homemade Italian
Salad Dressing
⁄4 cup STAR Extra Virgin
Olive Oil
1
⁄4 cup STAR White Wine
Vinegar
2 tablespoons fresh lemon
juice
4 garlic cloves, minced
1
⁄4 cup chopped fresh parsley
2 teaspoons dried basil
1
⁄4 teaspoon to 1⁄2 teaspoon
dried crushed red pepper
1
⁄4 teaspoon dried oregano
3
with non-stick spray. Place
a layer of spaghetti sauce
in the bottom. Place about
half of the sausage on top
of spaghetti sauce. Next
add onions, peppers and
mushrooms. Make sure
they are well drained.
Then add the mozzarella
cheese and the pepperoni.
Start the layers again:
paghetti sauce, sausage,
onions, mushrooms, mozzarella cheese and pepperoni, and then add a layer
of shredded Parmesan
cheese. Top with sliced
olives. Bake for 20 minutes
or until the cheese has
melted and it is bubbly.
Serve with a garden
salad.
— Nola Wilson
Salt and fresh ground
pepper, to taste
Combine all ingredients
in a jar or a small bowl
and whisk until thoroughly
incorporated. Season to
taste and adjust accordingly. Keep refrigerated for
up to 2 weeks. Stir or
shake before using.
— Recipe developed by
www.diethood.com, submitted by
Star Fine Foods
2 tablespoons butter
3 cloves garlic minced
1 cup aborio rice
4 cups low-sodium chicken broth
1 cup frozen peas
2 tablespoons parsley, minced
1
⁄2 cup water
1
⁄4 cup shredded Parmesan cheese
1
⁄4 cup grated Parmesan cheese
2 cups fresh breadcrumbs
1
⁄4 Traina Foods Sun Dried Tomato Sriracha Ketchup
4 ounces cubed mozzarella cheese
2 eggs, whisked
2 cups Panko breadcrumbs
Approximately 2 cups frying oil
Make risotto by sautéing garlic and rice in 2 tablespoons butter over medium-low heat until fragrant. Increase heat to medium-high and add in 2 cups of the chicken broth until it comes
to a boil. Add in remaining two cups of broth and lower heat so
the broth is at a simmer. Continue stirring occasionally until
broth is absorbed and you have a creamy risotto. Add in frozen
peas and remove from heat. Add in 1⁄2 cup water if it gets too dry.
Transfer risotto to a large bowl and
allow it to cool. Stir occasionally to
expedite the cooling process. Once the
risotto is lukewarm, add in the Parmesan cheeses, parsley and breadcrumbs
and stir until fully combined. Next,
taking small handfuls of rice mixture
(approximately 1⁄4 cup or less, depending on the size of arancini you prefer)
create a ball and then smash into a flat
round disc. Place a heaping teaspoon
worth of Traina Sun Dried Tomato Sriracha ketchup into the center and top
with a 1⁄2 ounce cube of mozzarella.
Next, take the edges of the rice mixture
and fold them up to the top to envelop
the ketchup and cheese, sealing the
seam and rolling into a ball, so that the
cheese and ketchup are sealed inside. Once you have rolled all of the rice mixture (makes approximately 12
to 15 arancini depending on how large you make them), heat up your frying oil in a pot (cast-iron is preferable for heat consistency) over medium high heat.
Roll an arancini in the whisked eggs, coating the entire arancini. Next, roll the egg-washed arancini into
a bowl of panko until fully covered in panko. Then, drop the ball into the heated frying oil to fry. If the
arancini cannot be fully submerged in the oil, turn occasionally until cooked and browned on all sides.
Place fried arancini on a baking pan covered with a paper towel in a 200-degree oven to keep warm and
absorb excess frying oil. Repeat with all arancini.
Serve arancini warm with a side of extra Traina Foods Sun Dried Tomato Sriracha Ketchup.
— Traina Foods
5G
6G
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Frittata with
Roasted Cherry
Tomatoes
1 pint cherry tomatoes
3 tablespoons olive oil,
divided
6 sprigs fresh thyme
Sea salt
2 cloves garlic, finely
chopped
8 large eggs, lightly beaten
Salt and pepper
1
⁄4 cup crumbled goat cheese
Heat oven to 350 degrees.
Line a rimmed baking sheet
with parchment paper. Toss
the cherry tomatoes, 1 tablespoon oil, thyme and
salt to taste on the baking
sheet and bake until soft
and slightly shriveled, 20 to
25 minutes.
Next, preheat broiler and
set rack about 6 inches from
heat source. Warm the
remaining 2 tablespoons oil
in a large, ovenproof nonstick skillet over mediumlow heat. Add the garlic and
cook, stirring, until fragrant,
1 to 2 minutes. Stir in the
tomatoes. Whisk the eggs
with salt and pepper to
taste. Pour evenly over the
mixture in the skillet and
stir gently to distribute the
tomatoes. Sprinkle with the
goat cheese. Cook, using a
thin spatula to loosen the
bottom from the pan occasionally, until the frittata is
almost set in center and
lightly browned on bottom,
10 to 12 minutes. Transfer
the skillet to broiler and
cook, watching carefully to
avoid burning, until the top
is dry and golden, 1 to 2
minutes. Slide the frittata
onto a cutting board, let
stand 5 minutes to cool.
Serve warm or at room
temperature.
Makes 4 servings.
— Lauren Chattman
Flavors of the Valley
SUNDAY NOVEMBER 6 2016
Tuscan Panzanella Salad (Tuscan
Tomato and Bread Salad)
3 large slices whole grain bread (one to two
days old)
4 scallions, sliced
2 medium tomatoes, cut into cubes (about 2
cups)
1 packed cup fresh basil leaves
1
⁄2 medium cucumber, peeled and cut into
cubes (about 1 cup)
6 pitted black olives, cut in half
Salt and freshly ground black pepper
4 tablespoons reduced-fat olive oil and vinegar
dressing (divided use)
3
⁄4 pound raw peeled and deveined large
shrimp
1 tablespoon lemon juice
1
⁄4 cup pine nuts
Soak the bread for a few seconds in a small
bowl of water. When just soft, squeeze out all
the water and break into small pieces. Place
bread in a bowl with the scallions, tomatoes,
basil, cucumber and olives. Add salt and
pepper to taste. Add 1 tablespoon salad
dressing and mix well. Divide between two
dinner plates.
Place shrimp and lemon juice in a pot
filled with water, making sure the water covers the shrimp. Bring the water just to a simmer with the bubbles starting around the
edge of the pot; the water will start to turn
Stuffed Italian Squash
Here is a wonderful yet simple recipe that
you can actually use with any type of
squash. This recipe will perform better
with larger squash like the ones you might
find at your local farmers market. I prefer
to use large zucchini.
1 tablespoon olive oil
1 tablespoon butter
4 large zucchini
2 pounds sweet Italian sausage
1 medium yellow onion, diced
1 tablespoon chopped garlic
1
⁄4 cup roasted red peppers
1 portabello mushroom, chopped
2 cups marinara sauce
1
⁄4 cup Merlot wine
1 cup shredded provolone cheese
1 teaspoon salt
1 tablespoon coarse black pepper
1 tablespoon whole oregano
In a large saute pan over medium heat, add olive oil, butter,
white. Take the pot off the heat and let sit 1
minute. Drain and add the shrimp to the
salad with the pine nuts. Toss with the remaining tablespoon dressing.
Note: Bought, peeled, cooked shrimp can
garlic and onions. Cook until
onions are translucent.
Now add roasted peppers, and
sausage. Continue to stir until
sausage is cooked. Add seasonings, mushrooms, wine and marinara then let simmer over low
heat for approximately 5 minutes.
Remove from heat and reserve.
Wash zucchini and cut off ends.
Split zucchini lengthwise and
place in large pot of boiling water
and blanch for approximately five
minutes.
Remove squash from water and
let cool.
Take a spoon and remove the
flesh from the middle of squash,
creating a cavity the length of the
squash. You want to keep a mini-
be used instead. Any type of firm, countrystyle bread can be used. If it is too fresh, toast
if for a several minutes. Any type of salad
dressing can be used.
— Linda Gassenheimer
mum of 1⁄2-inch of flesh inside the
skin of squash. Now spoon the
filling in the cavity, building a
slight crown, then top with shredded cheese.
Take the squash and place on
sheet of heavy duty aluminum
foil. I suggest two pieces of
squash per sheet. Make sheet
large enough so you can fold all
corners, making a leakproof
pouch.
Heat barbecue or oven and
place the pouches on rack above
extremely low heat. Elevate
pouches on secondary rack if
your barbecue has the ability and
let cook for approximately 20
minutes. Move pouches to one
side of barbecue, leaving the
burner on the opposite side
turned on. This will allow for
indirect heating.
Continue to heat for another 15
minutes then remove pouches
from barbecue.
Never turn pouches and be
careful when moving them as
some liquid might escape and it
can be very hot.
Carefully open pouches and
remove squash with spatula.
Place on plate and serve with a
rice or pasta.
Note: You can reserve the flesh
from the middle of the squash
and place it in plastic bags and
freeze. It makes a great soup starter.
— Darren Hill, JD Food
SUNDAY NOVEMBER 6 2016
Flavors of the Valley
A CUSTOM PUBLICATION OF THE FRESNO BEE ...................................
7G
Pesto Vinaigrette
2 cups fresh basil leaves
1
⁄4 cup grated Parmesan
2 tablespoons pine nuts
1
⁄4 cup or more, to taste, extra virgin olive oil
1
⁄4 cup red wine vinegar
1 garlic clove, crushed
Supreme Pizza Sliders
12 (3-inch) sandwich rolls, split in half
1 cup marinara sauce, divided
14-ounce jar Cara Mia Marinated Artichoke Hearts, drained
and chopped
1 small green bell pepper, seeded and diced
4 ounces sliced pepperoni
2.25 ounce jar STAR Pitted Ripe Olives, without liquid
2 cups shredded mozzarella cheese
1
⁄2 cup grated Parmesan cheese
3 tablespoons STAR Extra Virgin Olive Oil
2 teaspoons STAR Balsamic Vinegar
2 tablespoon unsalted butter, melted
1 clove garlic, minced
1 teaspoon dried oregano
1
⁄4 teaspoon cracked red pepper flakes
Blend in blender. Add more oil or vinegar to get the
consistency you like. Mixture is excellent over heirloom
tomatoes.
— Cindy Cameron
Heat oven to 350 degrees.
Place bottoms of the rolls in a 9x13 baking dish; spread
with half of the marinara sauce. Top with artichoke hearts,
bell pepper, pepperoni, olives and shredded cheese. Spread
the remaining marinara sauce on the cut side of each roll
top; place on top of each slider.
Whisk together the grated Parmesan, olive oil, vinegar,
butter, garlic, oregano and red pepper flakes. Drizzle over
the sliders.
Cover baking dish with aluminum foil; bake for 30 minutes until cheese is melted and sliders are warmed
through.
— Recipe developed by: www.bellyfull.net, submitted by Star Fine Foods
Veggie Lasagna
Roll Ups
12 lasagna noodles
10-ounce package of frozen spinach,
thawed
3
⁄4 cup mushroom, thinly sliced
15 ounces low-fat ricotta cheese
2 cups fresh shredded mozzarella,
plus a little more for sprinkling
1 cup fresh shredded
Parmesan cheese
1 egg
1 large zucchini
1 jar red sauce of your choice (I used
a garlic basil)
Salt and pepper to taste
2 tablespoons minced garlic
1
⁄2 white onion, diced
1 shallot, diced
2 tablespoons extra virgin olive oil
1
⁄4 cup chopped parsley
Non-stick cooking spray
Heat oven to 400 degrees. Drizzle
olive oil into a large non-stick pan.
Heat over medium heat and then
add onion, garlic and shallot. Cook
for 3 minutes and then add in jar of
red sauce and season with a little
salt and pepper. Let this simmer
while you continue to prep rest of
the recipe.
Bring a large pot of water to boil
and carefully add in lasagna noodles. Add a little salt into the water
while it comes to a boil. Cook noodles until al dente and then drain.
Line the noodles on a piece of
waxed paper. Be sure to spray the
wax paper with non-stick cooking
spray before laying noodles down so
they don’t stick.
While the noodles are cooking,
prepare the cheese mixture in a
medium sized bowl. Mix together
ricotta, egg, Parmesan, mozzarella,
spinach, salt and pepper. Set aside.
Using the potato peeler, peel zucchini slices to lay down on each
lasagna noodle. Stop peeling when
you hit the seeds. Then lay down 1⁄4
cup of the cheese mixture onto each
noodle and spread across noodle
with clean hands. Then sprinkle
some of the sliced mushrooms on
top and a little of the red sauce that
has been simmering. Top with extra
mozzarella cheese and roll up each
noodle jellyroll style.
In a 13x9 inch baking dish, spread
more red sauce on bottom of pan
and then neatly place each roll up in
pan. Top with more red sauce and
cheese. Cover with foil and bake in
oven for 20-25 minutes, or until hot.
Don’t let foil stick to noodles.
Top with fresh parsley and enjoy
warm.
— Tawnie Kroll, RDN, krollskorner.com
8G
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Flavors of the Valley
Harvest Butternut Squash Soup with California Golden
Raisin Crostini
4 medium-size butternut squash
(about 2 pounds)
8 ounces (2 sticks) butter, divided
1
⁄2 cup California golden raisins,
divided
71⁄2 cups (about 2 quarts) chicken
broth or water
1 cup heavy cream, divided
Salt and pepper, to taste
21⁄2 cups Frangelico, Galliano or
your favorite liqueur
1 baguette
Ground cinnamon (optional)
Cut squash in half; remove
seeds and discard or roast them
for snacking. Fill each squash
cavity with 2 tablespoons butter
(1 ounce) and teaspoon raisins.
Turn upside down onto baking
pan and pour some chicken
broth around. Bake at 300 degrees for about 45 minutes or
until squash is soft. Remove from
oven and allow to cool. With large spoon, remove pulp from shell and discard
shell. Turn pulp with raisins into saucepan; add more chicken broth as needed
and 1⁄2 cup heavy cream. Turn into blender and blend until smooth. Return to
pan. Adjust seasonings with salt and pepper; heat through and keep warm.
In a separate pan, combine remaining raisins and liqueur. Bring to a boil and
flame to remove the alcohol …be very careful. Drain liquid into soup mixture;
reserve raisins.
For crostini, slice baguette diagonally into 1⁄4- to 1⁄3-inch thick slices and toast.
Chop reserved raisins and sprinkle on top.
To serve, reheat soup; adjust seasonings, if needed, and serve in a bowl with
a little cream and a sprinkle of cinnamon on top and the crostini on the side.
— Jacky Francois, California Raisins
Creamy Asparagus
and Yellow Squash
with Roasted
Jalapeño Soup
1
⁄4 pound unsalted butter
1 teaspoon chopped garlic
1 yellow onion diced into 1⁄4-inch pieces
2 medium-size carrots, peeled and sliced into 1-inch pieces
1 bunch small-stemmed asparagus. Remove lower portion
of stalk (about 2 1⁄2 inches) and discard. Cut remaining
asparagus into 2-inch pieces.
4 small yellow crook neck squash, halved and cut into
1-inch pieces
1 jalapeño, roasted
1 quart chicken stock
1
⁄2 cup white wine
1 pint heavy whipping cream
SUNDAY NOVEMBER 6 2016
Honey Roasted
Butternut Squash
1 (21⁄2 to 3 pounds) butternut squash, peeled, seeded, and cut into cubes
1 cup pecan pieces
2 tablespoons Star Extra
Virgin Olive Oil
2 tablespoons honey
1
⁄2 teaspoon ground cinnamon
1
⁄2 teaspoon salt, or to
taste
Heat oven to 400 degrees. Lightly coat a baking
sheet or baking dish with
cooking spray and set
aside. In a mixing bowl,
combine cubed squash,
pecans, olive oil, honey,
cinnamon and salt; toss
well to combine. Transfer
the butternut squash mixture to previously prepared baking sheet and
arrange in one layer. Bake
for 25 to 30 minutes, or
until tender, giving it a
light stir halfway through
Keba
The combination of lamb, bulgur, and fresh produce
from the garden are found in many Armenian recipes. This Keba recipe from the kitchen of Ruth Elia is
one delicious way to prepare these tasty foods.
Cracked Wheat Meatballs
1 1⁄2 pounds ground lamb
1
⁄2 cup large bulgur
1 bell pepper, chopped fine
1
⁄4 cup crushed dried mint
Salt and pepper to taste
Cayenne pepper to taste
Put lamb, bell pepper, mint, salt, black
1 pint milk
1 tablespoon lemon pepper
1 tablespoon dry tarragon
2 tablespoons fresh basil, chopped
Salt to taste
White pepper to taste (be careful, this is more intense
than black pepper)
Paprika for garnish
Asiago cheese, grated coarse
Melt 1⁄2 stick of butter in stock pot. Add onions and
carrots. Over medium heat, stir for a few minutes then
add garlic, squash and asparagus.
Season with salt and white pepper to your liking.
Remove stem and seeds from jalapeño, chop and add to
pot. Now add white wine and half of the chicken stock
and bring to a boil. Lower heat and let simmer about 5
cooking. Remove from
oven.
Taste for seasonings and
adjust accordingly.
— Recipe developed by: www.diethood.com, submitted by Star Fine
Foods
pepper and cayenne in a large mixing
bowl.
Knead well, adding water. Shape the
meat into balls 3 1⁄4 inches in diameter.
Line the balls of meat and a mediumsized cooking pot in 1-2 layers.
Place a dish on top of keba, and cover
with water to about 1 inch over the dish.
Cook on the stove on medium heat for
about 45 minutes to 1 hour.
Serves 4.
— Mary Elia, from “Breaking Bread with William
Saroyan” by Pat Hunter and Janice Stevens
minutes. Remove from heat and let cool about 30 minutes. Now take the liquid and veggies and puree in blender or food processor. Do not over process. A little bit of
texture is desired. Return puree to stock pot and over
medium heat.
Add remaining chicken stock, milk and heavy cream.
Blend thoroughly with wire whisk and continue to stir.
Add tarragon, lemon pepper and chopped basil. Fold all
seasonings into soup.
If you desire a thicker soup, you can add a little flour/
water mixture at this time. Continue to heat soup, stirring often for about 20 minutes.
Now your soup is ready to serve. Garnish with grated
Asiago cheese and sprinkle top with paprika.
— Darren Hill, JD Food
SUNDAY NOVEMBER 6 2016
Louisiana White Chicken Chili
with Shrimp Topper
White Chicken Chili
3 tablespoons butter
1 tablespoon minced garlic
2 tablespoons dried chopped onion
2 4-ounce cans diced green chiles
2 teaspoons cumin
1 teaspoon oregano
1
⁄2 teaspoon chili powder
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
3 tablespoons flour
11⁄2 cups chicken broth
2 cups milk
11⁄2 pound boneless/skinless chicken
breasts, thawed
8 ounce dry great northern beans
11.5-ounce can sweet corn, drained
Follow instructions on dry beans. Rinse
and soak overnight. Rinse. Melt butter in
a large saucepan over medium heat. Add
minced garlic, dried chopped onion,
diced green chiles, cumin, chili powder,
oregano, pepper and salt. Cook for a
couple of minutes. Stir in flour and cook
for a couple of minutes while stirring.
The mixture will clump together. Stir in
chicken broth until the flour mixture has
dissolved. Stir in milk. Put chicken
breasts in a slow cooker. Top with corn
and beans. Pour the broth over it and
cook on high for 6-8 hours. After about 5
hours, shred the chicken into bite-size
pieces and return to the crock pot.
Flavors of the Valley
Crock Pot Balsamic
Chicken
1 tablespoon STAR Original
Olive Oil
3 garlic cloves, minced
2 pounds skinless, boneless
chicken breasts
Salt and fresh ground pepper,
to taste
1
⁄3 cup STAR Balsamic Vinegar
of Modena Gold Edition
1 large yellow onion, sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly
sliced
1 teaspoon Italian seasoning
Grease the sides and bottom of the crock pot with
olive oil; sprinkle minced
garlic over it. Season chicken
breasts with salt and pepper.
Add chicken to the crock pot
and arrange it in one single
A CUSTOM PUBLICATION OF THE FRESNO BEE ...................................
layer. Pour vinegar over
chicken. Top with sliced vegetables and Italian seasoning.
Cover and cook on high for 3
to 4 hours, or on low for 5 to
6 hours. Remove cover and
transfer chicken breasts to a
cutting board; using two
forks, shred the chicken. Stir
the shredded chicken back
into the crock pot. Taste for
seasonings and adjust accordingly.
Note: You can serve this
with flour tortillas, sandwich
bread, burger buns or over
pasta. You can also serve it as
is. Place leftovers in a container and cover with a lid;
refrigerate for 3 to 5 days.
— Recipe developed by: www.diethood.com, submitted by Star Fine Foods
3 garlic cloves, finely
chopped
1 teaspoon ground ginger
1
⁄4 cup water
3 tablespoons cornstarch
toasted sesame seeds, for
garnish
Chopped green onions, for
garnish
Prepared rice, optional
Shrimp Topper
⁄2 pound fresh or frozen small shrimp,
shelled and de-veined
1 tablespoon butter or margarine
1
⁄8 cup snipped parsley
1 teaspoon Pappy’s Louisiana Hot Spice
1 clove garlic, minced
Dash of salt and pepper
1
Thaw shrimp if frozen. In a saucepan,
melt butter and stir in parsley, Louisiana
hot spice, garlic, salt and pepper. Add
shrimp; stir to coat. Place shrimp into a
12x8-inch piece of heavy duty foil. Fold
foil around shrimp, sealing the edges
well. Grill foil-wrapped shrimp packages
over hot coals about 8 minutes. Turn and
grill 8 additional minutes or until done.
Unwrap package, drain and place in a
bowl. Spoon on individual servings as a
topper to the chili.
— Mark Ford, JD Food
One Pot Easy
Teriyaki Chicken
Recipe
4 (16-ounces) skinless,
boneless chicken breasts
1 yellow onion, thinly sliced
1
⁄3 cup honey
1
⁄2 cup low-sodium soy
sauce
1
⁄4 cup STAR Natural Rice
Vinegar
Heat oven to 425 degrees.
Spray a baking dish with
cooking spray. Pound
chicken breasts to an even
thickness, but do not
pound thin. Arrange chicken breasts on the bottom of
the baking dish. Add sliced
onions over chicken
breasts; set aside. In a mixing bowl, combine honey,
soy sauce, rice vinegar,
garlic and ginger; whisk
until thoroughly combined.
Pour the sauce mixture
over the previously prepared chicken; make sure
that the chicken is nestled
down in the sauce. Bake for
30 minutes, or until internal temperature of
chicken reaches 165 degrees. Remove from oven
and transfer chicken and
cooked onions to a serving
plate. Set aside. Transfer
the remaining teriyaki
sauce from the baking dish
to a frying pan or a saucepan set over medium-high
heat.
In a separate bowl, whisk
together the cold water and
cornstarch until the cornstarch is completely dissolved. Pour the cornstarch
mixture into the saucepan
over the teriyaki sauce and
whisk to combine. Bring
the mixture to a boil and let
boil for about 1 to 2 minutes, or until thickened.
Remove from heat and
spoon the sauce over the
chicken. Garnish with sesame seeds and chopped
green onions. Serve over
rice.
— Recipe developed by: www.diethood.com, submitted by Star Fine
Foods
9G
10G
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Flavors of the Valley
SUNDAY NOVEMBER 6 2016
Setton Farms Pistachio Chewy Bites
Bread Pudding
Yields 6-8 servings
Apple Raisin Chutney-Filled Brie
(Sev Paneer)
California Raisin Chutney
1 package (15 ounces) California golden raisins
1 cup water
1
⁄2 teaspoon black peppercorns
2 teaspoons cumin seeds
1 tablespoon minced garlic
1 cup granulated sugar
1
⁄4 cup white vinegar
2 tablespoons chopped sun-dried tomatoes (packed
in oil)
1
⁄2 teaspoon cayenne pepper
11⁄2 teaspoons dried basil
1
⁄4 teaspoon ground cardamom
2 teaspoons salt
1 tablespoon minced ginger root
1 teaspoon fennel seeds
Soak California golden raisins in lukewarm water
for 30 minutes, until they are plump. In a spice or a
coffee grinder, grind black peppercorns and cumin
and fennel seeds. Set aside. In a food processor,
coarsely chop soaked California golden raisins. In a
medium saucepan, heat California golden raisins,
ginger root, garlic, sugar and vinegar on mediumhigh for 5 minutes. Add the remaining ingredients
and cook on medium heat about 10 minutes until
syrup is thick and sticks to the spoon. Store chutney in jars and refrigerate.
Brie
1 (8-ounce) wheel Brie (plain)
1
⁄2 cup finely chopped Granny Smith apples
1
⁄3 cup California Raisin Chutney (above)
1 (12-inch) square thawed, frozen puff pastry
1 large lightly beaten egg
2 tablespoons water
Heat oven to 375 degrees. Scoop out center portion of Brie and discard; smooth out bottom. In
small mixing bowl, combine apples and chutney.
Spoon into center of Brie. On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie
in center and lift pastry sheet edges to form a twist
tie. Pinch off excess dough and gently smooth ends
for finished appearance. Combine egg and water to
make egg wash. Brush pastry liberally. Bake on
ungreased baking dish 25 to 30 minutes or until
golden brown. Serve immediately.
— California Raisins
2 cups unsweetened almond milk
1
⁄3 cup organic dark brown sugar
2 tablespoons ground flax seeds
2 tablespoons arrowroot powder
2 tablespoons whole wheat pastry flour
2 teaspoons vanilla extract
Zest of 1 lemon
1
⁄4 teaspoon sea salt
2 tablespoons non-hydrogenated buttery spread
6 slices whole wheat or organic white bread
4-5 Setton Farms Pistachio Chewy Bites, roughly
chopped
1
⁄4 cup pistachio kernels, finely chopped or pulsed until
fine
Heat oven to 350.
Add almond milk to a bowl. Add sugar, flax seeds,
arrowroot powder, flour, vanilla extract, lemon zest
and sea salt.
Whisk until slightly frothy. Set aside.
Spread each slice of bread with a small amount of
buttery spread and slice each piece into 6 small
triangles.
Place in a greased 8x8-inch baking dish, crowded
together. Pour liquid mixture over bread and gently
press with a fork to help bread absorb liquid.
Gently fold in chopped Setton Farms Pistachio
Chewy Bites. Top dish with pistachios.
Bake about 38-40 minutes, or until pudding is set
and top is lightly browned.
— Setton Farms
SUNDAY NOVEMBER 6 2016
Flavors of the Valley
A CUSTOM PUBLICATION OF THE FRESNO BEE ...................................
11G
Apple Popcorn
Brittle
1 quart popped popcorn
2 cups apple and cinnamon
flavored cereal
1 cup cocktail peanuts
3
⁄4 cup apple juice
1 cup sugar
1
⁄4 light corn syrup
1
⁄2 teaspoon vinegar
1
⁄4 teaspoon salt
In a bowl, toss together
popped popcorn, cereal
and peanuts. Set aside.
Butter sides of a heavy
2-quart saucepan. In
saucepan, combine apple
juice, sugar, corn syrup,
vinegar and salt. Cook
over medium heat, stirring
constantly until sugar
dissolves and mixture
begins to boil. Cook to
hard ball stage (250 degrees Fahrenheit on a
candy thermometer).
Remove from heat. Pour
syrup over popcorn-cere-
Blueberry and
Pomegranate
Power Bars
8 cups popped popcorn
11⁄2 cups old-fashioned
rolled oats
1 cup dried blueberries
1
⁄2 cup pomegranate
seeds
1
⁄2 cup whole natural
almonds, toasted and
coarsely chopped
2
⁄3 cup honey
2
⁄3 cup light brown sugar
2 tablespoons butter or margarine
6 ounces bittersweet chocolate, melted
al-peanut mixture; toss to
coat.
Spread in a buttered
15 1⁄2x10 1⁄2 by 1-inch baking
pan. Cool until hardened
and then break into
pieces.
— The Popcorn Board
Line 13x9-inch pan with foil; spray with cooking spray. Combine popcorn,
oats, blueberries, pomegranate seeds and almonds in large bowl. Combine
honey, brown sugar and butter in small saucepan; cook over low heat to boiling. Boil 2 minutes. Pour over popcorn mixture and mix thoroughly. Using
damp hands, press mixture firmly into prepared pan. Refrigerate until firm,
about 2 hours. Cut into 12 bars. Dip bottoms of bars into melted chocolate.
Place on wax paper-lined pan; refrigerate until ready to serve. Store in tightly
covered container in refrigerator.
— The Popcorn Board
RASPBERRY
PUDDING CAKE
8 tablespoons (1 stick)
unsalted butter, melted
and cooled, plus extra for
greasing pan
3
⁄4 cup granulated sugar,
divided
1 tablespoon fresh lemon
juice
1 teaspoon cornstarch
2 cups fresh raspberries
1
⁄2 cup raspberry jam
1 cup all-purpose flour
13⁄4 teaspoons baking
powder
1
⁄4 teaspoon kosher salt
1 large egg
1
⁄2 cup whole milk
1 teaspoon pure vanilla
extract
Melt butter and set
aside.
Heat oven to 375 degrees. Butter a 9-inch
square baking pan.
In a small saucepan over
low heat, stir together 1⁄4
cup sugar, 1⁄4 cup water,
lemon juice and corn-
starch, and bring to a
simmer.
Add raspberries and
raspberry jam and cook,
stirring for an additional 3
minutes. Set aside.
In a medium mixing
bowl, whisk together flour,
baking powder, salt and
remaining 1⁄2 cup sugar.
Whisk together egg,
milk, melted butter and
vanilla in a large mixing
bowl. Add dry ingredients
and stir with a wooden
spoon until just combined.
Spread batter into baking pan and top with raspberry sauce.
Bake until a tester inserted in the center of the
cake comes out clean,
about 20 to 25 minutes.
Cool in pan on a cooling
rack for 5 minutes and
serve.
Makes 6 servings.
— “The Pollan Family Table” by
Corky, Lori, Dana and Tracy Pollan
Easy Lemon Curd
1 cup lemon juice
1 cup sugar
1
⁄2 cup butter, melted
2 eggs
Whisk all ingredients
together in a large bowl.
Microwave ingredients
for up to 10 minutes.
Remove and stir after
every minute. It usually
takes 6-8 minutes to
thicken.
Line a smaller bowl
with a zip top
bag. Pour the lemon
curd into the zip top
bag and seal it up. Place
the bowl in the freezer
for about 10 minutes.
Curd will be thickened and chilled once
removed and ready to
serve.
— Nola Wilson
12G
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Flavors of the Valley
SUNDAY NOVEMBER 6 2016
Blue Ribbon Raisin Apple
Hand Held Pies
Raisin Apple Filling
Apricot Pecan
Bread
1 1⁄2 cups dried apricots
2 cups flour
1 teaspoon baking powder
1
⁄2 teaspoon salt
1
⁄2 cup canola oil
1 cup sugar
1 egg
3
⁄4 cup orange juice
Zest of 1 orange
1 cup chopped pecans
In a bowl, cover the
apricots with hot water
and soak for 30 minutes.
Then drain them and cut
the apricots into small
bits. Next, mix the flour,
baking powder and salt.
Add in the oil, sugar, egg,
orange zest and orange
juice. Finally, stir in the
cut up apricots and pecans. Spray one standard
loaf pan (or two smaller
ones) with non-stick cooking spray and bake at 350
degrees for 60 to 65 minutes until browned and
thoroughly baked.
— Nola Wilson
Pumpkin Pie Popcorn Mix with Raisins
9 cups air-popped popcorn
1 tablespoon pumpkin pie spice
1
⁄4 cup sugar
Butter-flavored cooking spray
1 cup California raisins
1 package (5 ounces) glazed pecans
Place popcorn in a large bowl and remove all unpopped kernels. In small bowl, stir sugar and pumpkin pie
spice together. Spray popcorn liberally with nonstick
cooking spray, tossing to coat evenly. Add raisins and
pecans. Sprinkle with sugar mixture and toss until popcorn is well coated, adding additional spray as needed.
— California Raisins
11⁄2 cups chopped tart apples
1
⁄2 cup brown sugar
2 tablespoons water
2 teaspoons fresh lemon juice
3
⁄4 cup California raisins
2 tablespoons all-purpose flour
1 tablespoon granulated white sugar
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground cinnamon
1
⁄8 teaspoon ground nutmeg
Pinch ground cloves
1
⁄2 teaspoon vanilla
11⁄2 tablespoons unsalted butter
Blue Ribbon Pastry
2 cups all-purpose flour
1 teaspoon white granulated sugar
1
⁄4 teaspoon salt
1
⁄4 teaspoon ground cinnamon
1
⁄3 cup cold unsalted butter, cut into
chunks
1
⁄3 cup vegetable shortening
4 to 5 tablespoons cold water
Egg wash
1 egg
Pinch of salt
For filling, combine apples,
brown sugar, water, lemon juice
and raisins in 2-quart saucepan.
Cover and cook over medium heat
for 5 minutes until apples are just
tender. Meanwhile, in small bowl,
mix flour, sugar, salt and spices
together well, and add liquid from
cooking apples to make slurry.
Then, add all to pan with apples
and continue to cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in
vanilla and butter. Set aside to cool.
For pastry, measure flour, sugar, salt and cinnamon
into large bowl and with pastry blender, fork or two
knives, cut in butter and shortening until mixture
resembles coarse crumbs. Add water, 1 tablespoon at
a time, tossing after each addition until flour is moist
and dough just holds together. Turn onto lightly
floured surface; knead together and shape into flattened disk. Divide into 4 equal pieces; wrap separately in plastic wrap or wax paper and chill for at least
30 minutes.
Heat oven to 375 degrees. On lightly floured surface, roll out pastry dough, one piece at a time, and
cut each piece into 4 small rounds with 31⁄2 or 4-inch
cookie cutter. Place 1 scant tablespoon Raisin Apple
Filling just below center on each piece; moisten
edges and fold over, sealing edges with fork. Arrange
on baking sheet and prick tops of each handheld pie
in several places with fork or cut one small slit with
sharp knife. Beat 1 egg with pinch of salt for egg wash
and brush onto pies. Bake at 375 degrees for 20 to 25
minutes until lightly browned. Cool and serve.
Note: McIntosh (cultivar) apples recommended.
— California Raisins
SUNDAY NOVEMBER 6 2016
Flavors of the Valley
A CUSTOM PUBLICATION OF THE FRESNO BEE ...................................
tom of the pie crust and
pour the batter over the
nut and raisin mixture.
Place prepared pie in
oven and bake at 350
degrees until filling is set,
about 40-45 minutes.
Insert a tooth pick to
determine doneness. Set
pie aside to cool completely.
Carrot Cake Pie with Cream
Cheese Whip Topping
Crust
2 cups all purpose flour
1 teaspoon salt
1 cup Crisco
1
⁄2 cup ice water
In mixing bowl (you can use a stand mixer
with paddle attachment) place dry ingredients and mix together. Slowly add the chilled shortenting and mix until mixture resembles coase crumbs. Slowly add in chilled ice
water until dough forms (you may not need
all the water, so add slowly). Pat dough into a
5-inch disk, wrap in plastic and chill (dough
rolls better if chilled). Dough may be refrigerated overnight. Once dough is chilled, place
on a floured surface and roll out to about 1⁄16 of
an inch. Do not overwork dough. Line a
9-inch pie tin with the pie crust. Trim the
edges.
Pie Filling
1 cup dark corn syrup
3 whole eggs
1 tablespoon vanilla extract
3
⁄4 cup granulated sugar
2 tablespoons all-purpose flour
1
⁄2 teaspoon cinnamon
1 teaspoon nutmeg, freshly ground
1
⁄4 teaspoon cloves, freshly ground
4 ounces butter, salted (1⁄2 stick)
1
⁄2 cup chopped walnuts
1
⁄2 cup slivered almonds
1
⁄2 cup chopped pecans
1 cup California raisins
1
⁄2 cup green apple, peeled, cored, medium dice
Cream Cheese
Whip Topping
1
⁄2 cup carrots, peeled and shredded
Heat oven to 350 degrees. Combine walnuts,
almonds and pecans, place on a parchment
lined sheet pan and toast until golden brown,
8-10 minutes. Keep oven on to bake pie when
ready. Over medium heat, melt butter in a
skillet. Add toasted nuts, raisins, diced apple
and shredded carrots. Stir frequently until
apples and carrots are tender. Remove skillet
from heat and cool filling. Combine dark corn
syrup, whole eggs and vanilla extract in a
small bowl. Separately combine granulated
sugar, all-purpose flour, ground cinnamon,
ground nutmeg and ground cloves in a medium bowl. Add the liquid ingredients to the dry
mixture and combine until well blended.
Spread the nut and raisin mixture on the bot-
3 O’Clock California Raisin Oatmeal
Cookies
1 cup all-purpose flour
1
⁄2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, softened
1
⁄2 cup white granulated sugar
1
⁄2 cup brown sugar
1 egg
1
⁄4 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1⁄2 cups rolled oats
1 1⁄4 cups California raisins
Heat oven to 350 degrees. Grease cookie sheets
or line with parchment paper; set aside.
8 ounces cream cheese,
room temperature
1 cup heavy whipping
cream, chilled
1
⁄2 cup powdered sugar
1 tablespoon vanilla
extract
Combine softened cream cheese with powdered sugar and vanilla; blend until smooth.
Whip chilled heavy cream to medium peak.
Add cream cheese mixture to the whipped
cream and continue whipping until all ingredients are well blended.
Using a piping bag fitted with a star tip, pipe
whip cream cheese around the edges of the
cooled pie, leaving the inner circle plain to
show the beauty of the ingredients. Serve extra
cream filling in a small bowl on the side. As a
finishing touch, sprinkle cream cheese filling
with a little cinnamon.
Note: Recipe makes enough dough for two
pie crusts or 1 pie with a top and bottom crust.
— Chef Bryan Ehrenholm, California Raisins
In small bowl, whisk flour, salt, baking powder
and cinnamon together to mix well; set aside. In
large mixing bowl, cream butter and sugars together until smooth; add egg, applesauce and
vanilla, beating well after each addition. Stir in
dry ingredients, a little at a time, beating after
each addition. Then, mix in oats and raisins, just
until combined. Do not over mix. Drop by rounded tablespoonfuls, about 2 inches apart, onto
prepared baking sheet and flatten with wet or
floured fingers. Bake at 350 degrees for 10 to 14
minutes, just until lightly browned. Do not over
bake. Remove to wire rack and cool completely.
Store in airtight container.
— California Raisins
13G
Pumpkin Spice
Granola
3 cups old-fashioned oats
3 tablespoons pumpkin
puree, canned
1
⁄4 cup quinoa
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie
spice
2 teaspoons vanilla extract
1
⁄3 cup honey
1
⁄2 teaspoon salt
1
⁄3 cup canola oil
OPTIONAL:
1 cup chocolate chips
and/or chopped nuts
(Kroll uses 1⁄3 cup pepitas and 1⁄2 cup chopped
walnuts)
Heat oven to 325 degrees. Lightly grease two
baking sheets.
In a large bowl combine oats, quinoa, salt,
nutmeg, cinnamon and
pumpkin pie spice. (Stir
in pepitas and walnuts
also if using nuts or
seeds.)
In a small saucepan,
heat honey, canola oil,
vanilla, and pumpkin on
low for 3-4 minutes.
Pour the wet mixture
over the oats and stir to
coat well.
Spread mixture evenly
on the baking sheet. Bake
in 10-15 minute intervals,
stirring slightly in between intervals. Do not
stir if you like chunks in
your granola. Just turn
the sheet pans so all
sides get cooked evenly.
Bake until oats turn a
golden brown, or for
about 30 minutes.
Cool completely, and
then stir in chocolate
chips. Store in jar or
air-tight container up to
two weeks.
— Tawnie Kroll, RDN,
krollscorner.com
14G
..........................................A CUSTOM PUBLICATION OF THE FRESNO BEE
Brown Sugar
Caramel Pound
Cake with Caramel
Glaze
1 cup butter, softened
1
⁄2 cup butter-flavored
shortening
2 cups light brown sugar,
packed
1 cup granulated sugar
5 eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour,
sifted
1 teaspoon baking powder
1
⁄2 teaspoon salt
1
⁄2 cup buttermilk
1
⁄2 cup heavy whipping cream
1 cup toffee baking bits, plus more for garnish
Caramel Frosting
14-ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
11⁄2 teaspoons vanilla extract
1
⁄2 cup pecan cookie pieces and toffee bits (optional garnish)
Heat oven to 325 degrees. Generously grease and lightly flour
bundt pan. Set aside. In a large bowl, cream together butter and
shortening. Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg. Fold in vanilla extract. Set aside. In a medium bowl, whisk together flour, baking
powder and salt.
Gradually add dry mixture into the wet mixture while alternating
with the buttermilk and heavy cream. Mix well until combined,
being sure to scrape down the sides of the bowl. Fold in toffee
pieces. (You can also add in some pecan pieces if desired.)
Pour batter evenly into prepared bundt pan. Shake the pan back
and forth and up and down to even out batter and release air bubbles. Bake on the middle rack for 1 hour and 10 minutes.
Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack.
When cake is completely cooled, start making the caramel frosting. In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar. Keep stirring until bubbles
begin to gently break on the surface.
Reduce heat if needed. Do not let the mixture boil or simmer too
rapidly to prevent burning. Continue cooking for about 5 minutes
until mixture thickens, stirring constantly. Remove from heat and
stir in butter and vanilla. Stir vigorously until butter is combined.
The sauce will begin to thicken up even more as it cools. Pour
the hot caramel sauce over the cooled cake. Garnish the cake with
pecan pieces and toffee pieces if desired (highly recommended).
Let cake sit until frosting begins to harden. Slice and serve. Add
vanilla ice cream to take it over the top.
Note: Extra sauce can be used on ice cream.
— Sonia White
Flavors of the Valley
SUNDAY NOVEMBER 6 2016
Mini Pistachio Chewy
Bite Rum Bundt
Cakes
Yields 12 personal bundt cakes
⁄4 cup unsweetened almond
milk plus 1 teaspoon apple
cider vinegar
13⁄4 cups organic unbleached
all purpose flour
1
⁄2 teaspoon ground cinnamon
1
⁄4 teaspoon ground allspice
11⁄2 teaspoons baking powder
1
⁄4 teaspoon sea salt
1
⁄2 cup evaporated cane sugar
1 tablespoon organic black
strap molasses
1 teaspoon freshly grated
ginger
1 teaspoon vanilla extract
1
⁄4 cup rum
1
⁄4 cup neutral tasting oil
(Safflower)
1
⁄3 cup finely ground pistachios
3 Setton Farms Pistachio
Chewy Bites
1
⁄2 cup organic powdered
sugar
2 teaspoons unsweetened
almond milk
3
Heat oven to 350.
In a measuring cup, add
almond milk and apple cider
vinegar and set aside to curdle, about 1-2 minutes.
To a large mixing bowl,
add flour, cinnamon, allspice,
baking powder, sea salt and
sugar and whisk until uniform. Add molasses, ginger,
vanilla extract, rum, oil and
curdled almond milk mixture. Whisk until smooth and
uniform.
Grease mini bundt pan
with cooking spray and
sprinkle ground pistachios
into each section. Tap to
shake and evenly disperse
pistachios in each section,
coating the lining of each
French Silk Cherry Cake
1 box Pillsbury cake mix
1 box no-bake cheesecake
1 can cherry pie filling
FROSTING
1
⁄2 cup shortening
1
⁄2 cup butter
2 pounds powdered sugar
1
⁄4 teaspoon salt
1
⁄2 cup milk (add more as needed)
Prepare cake mix as directed on box,
and bake in a 9x3-inch pan. Let cool.
Prepare no-bake cheesecake as directed.
Spread on cake and top with cherry pie
filling. For frosting, whip all ingredients
until smooth. Frost the cake and pipe a
shelled edge on the top and bottom.
— Jackie Verner
mini bundt cake.
Dice Setton Farms Pistachio Chewy Bites into small
pieces and place a few in
each bundt cake section.
Pour about 1⁄3 cup batter into
each bundt cake. Place in
oven.
Meanwhile, whisk powdered sugar and almond milk
until smooth, for icing.
Bake for 23-25 minutes or
until toothpick comes out
clean. Cool completely and
drizzle each cake with icing.
— Spork Foods
SUNDAY NOVEMBER 6 2016
Flavors of the Valley
Rich Chocolate
Pistachio Chewy
Bite Truffles
⁄4 cup dark chocolate chips
1
⁄4 cup organic soymilk
creamer
1 teaspoon vanilla extract
Dash sea salt
1 tablespoon cocoa powder
1
⁄4 cup finely chopped Setton Farms Pistachio
Kernels
2 Setton Farms Pistachio
Chewy Bites, quartered
15G
California Gold Bars
3
Fill bottom of a double
boiler about half way with
water or fill a small pot
with about 1 inch water
and bring to a simmer.
Place a heat-proof bowl
over pot of water, or place
top portion of your double
boiler over pot with water.
Add chocolate chips and
melt for about 5 minutes.
Add soy milk creamer,
vanilla extract, sea salt and
1 tablespoon cocoa powder. Whisk until mixture is
A CUSTOM PUBLICATION OF THE FRESNO BEE ...................................
smooth and remove from
heat. Transfer mixture to a
bowl and chill in refrigerator for about 2 hours to
overnight. Using a tablespoon, scoop out chocolate
mixture. Roll into balls,
and place 1 piece Setton
Farms Pistachio Chewy
Bites in center of truffle.
Roll to enclose. Place
ground pistachios in shallow bowl, and roll each
truffle in pistachios until
well covered.
Refrigerate to firm up,
until ready to serve.
— Spork Foods
Peanut Butterfinger Oatmeal Cookies
1 cup (2 cubes) butter, softened
1 cup brown sugar
3
⁄4 cup white sugar
1 cup crunchy peanut
butter
2 eggs
1 1⁄2 cups flour
2 teaspoons baking
soda
1 teaspoon salt
11⁄2 cups oatmeal
1 package Butterfinger bits
1 cup mini chocolate
chips
1 cup semi-sweet chocolate chips
Cream together butter, brown sugar, white sugar and
peanut butter until smooth. Beat in eggs until well
blended. Add flour, baking soda and salt to the creamed
mixture. Add the oats, Butterfinger bits and mini and
regular chocolate chips just until combined. Cover and
place in refrigerator for one hour. After an hour, heat
oven to 350 degrees. Using a medium cookie scoop,
scoop dough onto parchment lined baking sheets. Bake
for 12 to 14 minutes or until just light brown.
— Nola Wilson
2 cups California golden raisins,
chopped
1
⁄4 cup sugar
1 tablespoon cornstarch
1 cup water
1
⁄2 cup butter or margarine
1 cup firmly packed brown sugar
11⁄2 cups all-purpose flour
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon salt
11⁄2 cups quick oats, uncooked
1 tablespoon water
Cinnamon Icing
1 cup sifted powdered sugar
1
⁄4 teaspoon ground cinnamon
11⁄2 tablespoons milk
Combine raisins, sugar, cornstarch and water in saucepan. Stir
over medium heat until thickened.
Set aside to cool. Meanwhile,
cream butter and sugar. Sift together flour, soda and salt. Stir into
creamed mixture. Add oats and 1
tablespoon water. Mix until crumbly. Firmly press half of mixture into
greased 13×9-inch pan. Spread with
raisin filling. Pat on remaining
crumb mixture. Bake at 350 degrees
for 40 minutes or until lightly
browned. Cool.
For icing, mix sifted powdered
sugar with cinnamon. Stir in milk
until consistency for drizzling.
Drizzle on bars.
— California Raisins
Gluten Free No-bake Peanut Butter
Protein Cookies
1 cup coconut flour
1
⁄2 cup creamy peanut butter
1 cup powdered peanut butter
1 tablespoon powdered ginger
1 teaspoon fresh nutmeg
1 tablespoon cinnamon
1 teaspoon Himalayan salt
2
⁄3 cup coconut oil
1 scoop Rainbow brand vanilla protein powder
Chocolate Protein Glaze
3 scoops Rainbow brand chocolate protein powder
1 bag dark chocolate chips
1 70 percent cocoa Lindt bar
1 cup coconut oil
Combine all ingredients for cookies. Set aside.
Make glaze by using double-boiler, or warming chocolate in increments of 30 seconds.
Add coconut oil to chocolate chips and chocolate,
then protein powder. Set aside.
Scoop cookies on flat tray, freeze for 5 minutes. Dip
in chocolate glaze, sprinkle with powdered peanut
butter and Himalayan salt dust.
Note: Powdered peanut butter is sold in most grocery stores, next to traditional peanut butter. It is
lower in calories and in fat.
— Taylor Portion