Brown Sugar Angel Food Cake

Ingredients:
1. 2 cups (14 to 16) egg whites
2. 1 1/2 teaspoons cream of tartar
3. 2 teaspoons vanilla extract
4. 1 teaspoon salt
5. 2 cups brown sugar, firmly packed
6. 1 1/2 cups sifted cake flour

Method: Beat the egg whites with the cream of tartar, vanilla and salt until stiff peaks form. Gradually sift 1 cup of the sugar into the beaten whites and beat to incorporate. Sift remaining sugar with all the flour and gently fold it into the whites. Gently turn the batter into an ungreased 10-inch tube pan and bake at 350 degrees F for 45 to 50 minutes. (When done, the cake should spring back at the touch of a finger.) Let cake cool before serving.

SOUR CREAM POUND CAKE

Ingredients:

1. 1 pkg. Duncan Hines butter cake mix

2. 1 c. (8 oz.) dairy sour cream

3. 1/3 c. Crisco oil

4. 1/4 c. sugar

5. 1/4 c. water

6. 4 eggs

Filling:

1. 2 tbsp. reserved cake mix

2. 2 tbsp. brown sugar

3. 1 tsp. cinnamon

4. 1 c. finely chopped pecans

Method:

1. Preheat oven to 375 degrees.

2. Combine filling ingredients and set aside.

3. In a large bowl blend cake mix, sour cream, oil, 1/4 cup

sugar, water and eggs. Beat at high speed for 2 minutes,

pour 2/3 of the batter in a greased and floured 10 inch

tube or bundt pan.

4. Sprinkle filling ingredients over batter in pan.

5. Spread remaining batter evenly over filling mixture.

6. Bake at 375 degrees for 45-55 minutes until cake springs

back when touched lightly. Cool right side up for about 25

minutes, then remove from pan.

7. Glaze: Blend 1 cup of confectioners' sugar and 2 tablespoons

milk. Drizzle over cake.

Triple Chocolate Indulgence

Ingredients:

1. 1-2/3 cups all-purpose flour

2. 1-1/2 cups sugar

3. 1/2 cup unsweetened natural cocoa

4. 1-1/2 teaspoons baking powder

5. 2 eggs

6. 1/2 cup (1 stick) butter or margarine, softened

7. 1-1/2 cups buttermilk or sour milk (To sour milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/2 cups)

8. 2 teaspoons vanilla extract

9. 6 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, coarsely chopped

10. Chocolate ice cream

11. Creamy Chocolate Filling (*Recipe follows)

12. Rich Chocolate Glaze (*Recipe follows)

13. Rich Chocolate Sauce (*Recipe follows)

Method: Heat oven to 350°F. Grease and flour two 9-inch round baking pans; line with wax paper. Stir together flour, sugar, cocoa and baking powder in large bowl; add eggs, butter, buttermilk or sour milk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans. Evenly sprinkle chopped chocolate over batter in pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks (layers will be thin). Remove wax paper; cool completely. Prepare Creamy Chocolate Filling and Rich Chocolate Glaze. Place one cake layer on serving plate; spread with prepared filling. Top with second layer. Spread prepared glaze over top and sides. Refrigerate until glaze is set, about 1 hour. Prepare Rich Chocolate Sauce. Cut cake, cutting each slice with serrated knife that has been dipped in very warm water and then dried. Serve cake with ice cream and prepared sauce drizzled over cake and ice cream. Cover; refrigerate leftover cake.

Makes 12 servings.

Creamy Chocolate Filling: Combine 1/3 cup sugar and 3 tablespoons SCHARFFEN BERGER Unsweetened Natural Cocoa Powder in medium bowl. Add 3/4 cup cold whipping cream and 3/4 teaspoon vanilla extract. Beat until stiff. Makes about 1-1/2 cups filling.

Rich Chocolate Glaze: Combine 1/4 cup (1/2 stick) butter or margarine, 1/4 cup light corn syrup and 1 tablespoon water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in 4 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate (finely chopped) until melted. Cool to room temperature. Makes about 1 cup glaze.

Rich Chocolate Sauce: 1 cup sugar, 1/4 cup plus 2 tablespoons SCHARFFEN BERGER Unsweetened Natural Cocoa Powder, 2 tablespoons cornstarch, 2/3 cup evaporated milk, 2 tablespoons butter or margarine, 1 teaspoon vanilla extract. Stir together sugar, cocoa and cornstarch in small saucepan; gradually add evaporated milk and butter. Cook over low heat; stirring constantly, until mixture boils. Remove from heat, stir in vanilla. Serve warm or at room temperature. Makes about 1-1/2 cups sauce.

Dark Chocolate Crackle Cookies

Ingredients:

1.   2 1/2 cups all-purpose flour

2.   1 teaspoon baking soda

3.   1/4 teaspoon kosher salt

4.   1 cup butter, room temperature

5.   2 cups dark brown sugar, firmly packed

6.   2/3 cup unsweetened cocoa

7.   2 teaspoons orange zest, finely grated

8.   1 teaspoon pure vanilla extract

9.   3 large eggs

10. 8 ounces dark chocolate, melted and cooled until barely warm

11. 4 ounces dark chocolate, chopped

12. 1/3 cup granulated sugar

Method: Preheat oven to 350F degrees. Line three large baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, and salt. In stand mixer with fitted paddle attachment, beat butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined (4 minutes). Add eggs one at a time, beating briefly between additions. Add cooled chocolate and mix until blended. Add dry ingredients and mix on low speed until almost completely blended. Add chopped chocolate and mix until blended.

Shape dough into 1 1/4 inch balls with small ice cream scoop. Pour granulated sugar into shallow dish. Dip the top of each ball in sugar and set dough balls, sugar side up, about 1 1/2 inches apart on prepared baking sheets. Bake one sheet at a time until cookies are puffed and cracked on top (11 to 12 minutes). Let cookies cool on sheets for 5 minutes before transferring to rack to cool completely.

Yields about 5 dozen cookies. Great for the holidays or special family treat.

Masala Vada

Ingredients:

1. 1 cup yellow gram (chana) dak 

2. 1/2 cup onion finely chopped

3. 1/2 cup coriander finely chopped 

4. 1/2 cup dill leaves finely chopped

5.  3-4 green chillies finely chopped

6. 1/2 tsp. cumin seeds

7. oil o deep fry

Method:

1. Wash and soak dal for 3-4 hours.

2. Keep 2 tbsp. dal aside, grind the rest,coarsely.

3. Mix all other ingredients, including whole dal.

4. Add 2-3 tbsp. hot oil to the mixture. 

5. Heat oil, make pattie shaped rounds with moist palm.

6. Let carefully into the hot oil.

7. Fry first one side then the other till golden brown.

8. Serve hot with green chutney, tamarind chutney, or ketchup.

Making time: 20 minutes (excluding soaking time)

Makes: 15 vadas (approx.)

Shelflife: Best fresh

Malai Kofta

Ingredients: 

Gravy: 

 1.   125 gms. cream

 2.   75 gms. khoya or paneer

 3.   150 ml. milk

 4.   50 gms. cashewnuts

 5.   3 tsp. white pepper powder.

 6.   2 1/2 tsp. sugar

 7.   2 tsp. grated ginger

 8.   1/4 tsp. nutmeg powder 

 9.   1/2 tsp. turmeric powder

 10. 1 tsp. garlic crushed 

 11. 1" cinnamon

 12. 6 cloves

 13. 6 cardamoms

 14.  salt to taste

 15. 3 tbsp. ghee

Kofta:

 1.   50 gms. khoya

 2.   50 gms. paneer

 3.   5 medium potatoes

 4.   20 gms. cashewnuts

 5.   20 gms. raisins

 6.   4-5 green chillies chopped fine

 7.   1/2 tsp. ginger grated

 8.   1 tsp. coriander chopped

 9.   1/2 tsp. cumin seeds

 10. salt to taste

Garnish:

 1.  1 tbsp. grated cheese or paneer

 2.  1 tbsp. chopped coriander

Method:

 Koftas:

   1.  Boil the potatoes, peel and smash them.

   2.   Mix together all the ingredients except raisins and cashews.

   3.  Take a ping-pong ball sized dough in hand. 

   4.  Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.

   5.  Repeat for remaining dough. Keep aside. 

 Gravy:

   1.  Roast the cinnamon, cardamom, nutmeg and cloves together.

   2.  Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.

   3.  Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.

   4.  Add paste and fry further for 5-7 minutes stirring well.

   5.  Add 2 cups water and simmer on low for 15 minutes. 

   6.  Warm the koftas either in the oven or on the tava.
        Optional: You can deep fry the koftas also.

   7.  To serve place warm koftas in a casserole. 

   8.  Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.

   9.  Garnish with grated cheese and chopped coriander.

   10. Serve hot with naan or parathas.

Making time: 45 minutes. 

Makes: 10 koftas with gravy.

Shelf life: Best fresh. 

Navratan Korma

Ingredients:

1.   2 cups peas boiled

2.   1 large carrot chopped and boiled

3.   1/2 cup tomato sauce

4.   1/4 cup curd 

5.   1/4 cup malai(cream)

6.   3 tbsp. butter

7.   1 small sweet lime

8.   1 small apple

9.   1 banana

10. 2 slices pineapple

11. 10-15 cashewnuts

12. 20 raisins

13.  2 glaced cherries for decoration

14. 1 tbsp. coriander chopped

15. 1 tbsp. ghee

16. salt to taste

Dry Masala:

1.   1 tsp. cuminseeds

2.   2 tsp. khuskhus (poppyseeds) 

3.   1 tsp. cardamoms

Wet Masala:

1.   1 large onion

2.   1/4 cup coconut shredded

3.   3 green chillies

Method:

1.  Grind the dry and wet masalas separately. 

2.  Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside. 

3.  Add butter to ghee and heat, add the wet masala and fry for 2 minutes.

4.  Add the dry masala and salt and fry 2 more minutes.

5.  Add the carrots and peas, mix together curd and cream and add to gravy.

6.  Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. 

7.  Garnish with grated cheese ,coriander and chopped cherries.

8.  Serve hot with naan, roti or paratha.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

Potato in Curd Gravy

Ingredients: 

1.   3 medium. potatoes boiled and peeled

2.   1 cup curd or yogurt beaten

3.   1 tsp. red chilli powder

4.   1 tsp. salt

5.   1/2 tsp. dhania powder 

6.   1/4 tsp. turmeric powder

7.   1/4 tsp. garam masala

8.   2 pinches asafoetida 

9.   1 stalk curry leaves

10. 1 tbsp. coriander leaves chopped

11. 1 1/4 cup water

12. 1/2 tsp. each ginger, garlic grated

13. 2 green chillies slit

14. 1 tsp. each cumin, mustard seeds

15. 1/4 tsp. wheat flour 

16. 1 tbsp. oil

Method:

1.  Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

2.  Mix all the dry masala in 1/4 cup water.

3.  Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

4.  Add the masala mixture and fry for 2 minutes.

5.  Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

6.  Add the remaining water and all the potato and flour. Stir well.

7.  Boil and simmer for 10 minutes or till gravy thickens.

8.  Garnish with chopped coriander.

9.  Serve hot with thin wheat chappaties and rice. 

Making time: 30 minutes. 

Makes for: 5 

Shelf life: Best fresh

Shahi Paneer

Ingredients: 

1.   250 gms. paneer (cottge cheese) 

2.   3 tbsp. ghee or butter

3.   1 onion chopped into strips

4.   1/2" piece ginger chopped fine

5.   2 green chillies chopped fine

6.   4 tomatoes chopped fine

7.   2 cardamoms crushed

8.   1/4 cup beaten curd

9.   1/2 tsp. red chilli powder

10. 1/2 tsp. garam masala

11. salt to taste

12. 1/2 cup milk

13. 2 tbsp. tomato sauce

To garnish:

1.   2 tbsp. grated paneer

2.   1 tbsp. chopped coriander 

 Method:

1.  Chop the paneer into 2" fingers. 

2.  Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

3.  Add tomatoes and cook for 7-8 minutes, covered. 

4.  Add curd and cook for 5 minutes. 

5.  Add 1/2 cup water and cool. 

6.  Blend in a mixie till smooth.

7.  Heat remaining ghee, add gravy and other ingredients except milk and paneer.

8.  Boil to get a very thick gravy. 

9.  Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. 

10. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6 

Shelf life: best fresh.

Sindhi Saibhaji

Ingredients:

1.   1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)

2.   100 gms. french beans

3.   1/2 bunch each spinach, coriander, khatta (3 leaved) greens.

4.   1/2 bunch any other leafy greens.

5.   1 cup green gram dal

6.   1/2 cup horsegram dal (channa dal)

7.   4-5 green chillies

8.   2-3 clovettes garlic

9.   1 tsp. red chilli powder

10. 1 tsp. dhania (coriander seed) powder

11. 1 tsp. salt

12. 1/2 tsp. turmeric

13. 3 tbsp. oil

14. 1/2 tbsp. ghee

15. 2 pinches asafoetida

Method:

1.   Clean and wash dals.

2.   Clean, wash and chop spinach and vegetables except tomato.

3.   Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

4.   Mix well, add enough water to cover the contents. 

5.   Add all masalas and mix.

6.   Place whole tomato on top, cover and pressurecook for 3 whistles. 

7.   Cool the cooker, open and handblend the contents. 

8.   Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.

9.   Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time) 

Makes for: 6

Shelf life: Best fresh

Gobi Manchurian

INGREDIENTS:

1.   1 medium. cauliflower clean and broken into big florettes.

2.   1 small bunch spring onoin finely chopped

3.   2 tsp. ginger finely chopped 

4.   1 tsp. garlic finely chopped

5.   1/4 cup plain flour

6.   3 tbsp. cornflour

7.   1/4 tsp. red chilli powder

8.   2 red chillies, dry

9.   3 tbsp. oil

10. 1 1/2 cups water

11. 1 tbsp. milk

METHOD: 

1.   Boil the florettes for 3-4 minutes in plenty of water, to 

which a tbsp. of milk has been added.

2.   Drain and pat dry on a clean cloth.

3.   Make thin batter out of flour and 2 tbsp.cornflour, adding 

     1/4 tsp. each of ginger and garlic and red chilli powder and 

     salt to taste.

4.   Dip the florettes in the batter one by one and deep fry in 

      hot oil. Keep aside.

5.   In the remaining oil, add remaining ginger, garlic and 

      crushed red chilli and fry for a minute.

6.   Add the salt and spring onions. 

7.   Stir fry for a minute. Add 1 1/2 cups water and bring to a 

      boil.

8.   Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

9.   Gradually add to the gravy and stir continuously till it 

      resumes boiling. 

10. Boil till the gravy becomes transparent. Add florettes and 

      soya sauce.

11. Boil for two more minutes and remove.

12. Serve hot with noodles or rice. 

VARIATIONS:

1.   Dry manchurian can be made by omitting the gravy.

2.   Make florettes as above and instead of adding water as 

      above, add fried florettes, spring onions and soya ce at 

      this stage.

3.   Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 

      minutes. 

4.   Serve piping hot with toothpicks or miniforks and 

      chilli-garlic sauce or tomato sauce.

5.   Same procedure for veg. manchurian (with gravy or dry), 

      but instead of using only cauliflower, use finely chopped 

      minced vegetables and bind with some cornflour or bread 

      crumbs and make small lumps the size of a pingpong ball.

6.   Fry as above and proceed as above.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

Mustard 'N Dill Potato Salad

INGREDIENTS:

1. 6 cups water

2. 1/2 teaspoon salt

3. 6 cups quartered small new red potatoes

4. 1 cup LAND O LAKES® Sour Cream

5. 2 tablespoons chopped fresh parsley

6. 2 tablespoons country-style Dijon mustard

7. 1 tablespoon chopped fresh dill weed*

8. 1/2 teaspoon salt

9. 1/2 teaspoon coarsely ground pepper

METHOD:

1. Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water.

2. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

Makes 6 servings.

*Substitute 1 teaspoon dried dill weed.

TIP: Place salad in covered container and store in cold picnic cooler when transporting.

Nutrition Facts (1 serving): Calories: 220, Fat: 9 g, Cholesterol: 20 mg, Sodium: 920 mg, Carbohydrates: 35 g, Dietary Fiber: 3 g, Protein: 5 g

Peanut Butter Icebox Pie

INGREDIENTS:

Crust:

1. 1/2 cup (1 stick) unsalted butter, very soft

2. 2 cups vanilla wafer crumbs

Filling:

1. 12 ounces (1 1/2 8-ounce packages) cream cheese, softened

2. 3 tablespoons sugar

3. 1 teaspoon vanilla extract

4. 3/4 cup heavy cream, whipped

5. 6 peanut butter cups, coarsely chopped (about 1 cup)

6. 3/4 cup smooth peanut butter

7. 1/2 cup cold caramel sauce (homemade or store-bought)

Garnish:

1. 3 peanut butter cup candy bars, coarsely chopped (about 1/2 cup)

2. 1/4 cup finely chopped unsalted peanuts

METHOD:

1. To make the crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch glass pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.

2. Meanwhile, make the filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar gradually, continuing to beat. Add the vanilla extract. Fold in the whipped heavy cream. Then fold in the peanut butter cups.

3. Lightly beat the peanut butter and spoon into a pastry bag fitted with a large round tip. Set aside.

4. Remove crust from freezer and carefully spread the caramel in a thin layer over the bottom of the crust. Spoon half the filling on top of the caramel. Drizzle half the peanut butter over the filling and using a small knife, swirl into the cream cheese to create a marbleized effect (if you don't have a pastry bag, drop the peanut butter by teaspoonfuls). Repeat with second half of the filling and second half of the peanut butter. Garnish with Peanut Butter Cups and peanuts in a decorative manner. Wrap with plastic and chill overnight in the refrigerator.

Makes one 9-inch pie. 

Strawberry Sundae Dessert

INGREDIENTS:

1.  1 (9-ounce) package chocolate wafers, finely crushed (2 cups crumbs)

2.  1/2 cup butter or margarine, melted

3.  1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

4.  1 tablespoon vanilla extract

5.  2 cups (1-pint) whipping cream, whipped

6.  2 (10-ounce) packages frozen strawberries in syrup, thawed (5 cups)

7.  1/4 cup sugar

8.  1 tablespoon lemon juice

9.  2 teaspoons cornstarch

METHOD:

1.  In small bowl, combine wafer crumbs and butter. Press half the crumb mixture on bottom of 9-inch square baking pan.

2.  In large bowl, combine EAGLE BRAND® and vanilla. Fold in whipped cream. Pour into prepared pan.

3.  In blender or food processor container, combine strawberries, sugar and lemon juice; blend until smooth.

4.  Spoon 3/4 cups strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.

5.  In small saucepan, over medium heat, cook and stir remaining strawberry mixture and cornstarch until thickened. Cool. Chill.

6.  Cut dessert into squares; serve with sauce. Store leftover covered in freezer; refrigerate leftover sauce.

Servings: Makes 6 to 9 servings

Prep Time: 20 minutes  

Texas Smoked Barbecue Brisket

INGREDIENTS:

1.   1 (10 to 12 pounds) beef brisket 

2.   1/4 cup kosher salt

3.   1/4 cup granulated sugar

4.   1/4 cup packed brown sugar

5.   1/4 cup ground cumin

6.   1/4 cup chili powder

7.   1/4 cup freshly cracked black pepper

8.   2 tablespoons cayenne pepper

9.   1/2 cup paprika

METHOD:

1.   In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.

2.   Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
3.   When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.

4.   Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.

5.   Remove from the fire, trim off excess fat and carve against the grain into very thin slices.

Makes 8 servings

Cook's Tip: Serve with your favorite barbecue sauce. Hickory wood may also be used.   

Aloo Palak

Ingredients:
1. 3 cups chopped spinach
2. 2 large onoins chopped fine
3. 2 large potatoes boiled and peeled
4. 1 tomato grated
5. 2 green chillies
6. 1" piece ginger
7. 1 tsp. lemon juice
8. 1/2 tsp. wheat or other flour
9. 1 tsp. red chilli powder
10. 1 tsp. cinnamon-clove powder
11. 1/4 tsp. turmeric powder
12. 1/2 tsp cumin seeds
13. 2 pinches asafoetida
14. 1/2 tsp. garam masala
15. 1/2 tbsp. butter
16. 4 tbsp. ghee
17. salt to taste

Method:
1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch
of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under
running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not
make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds.
7. Add the ginger, onions and fry till very tender.
8. Add the tomato and further fry for two minutes.
9. Add all the dry masalas and fry till ghee separates.
10. Add spinach and potatoes.
11. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add
lemon juice.
12. Just before s erving heat butter in a tiny saucepan and add the asafoetida.
13. Pour over the vegetable and mix gently.
14. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Chocolate Chip Gingerbread

Ingredients:
1. 2 1/2 cups flour
2. 1/3 cup unsweetened cocoa
3. 2 teaspoons baking powder
4. 2 teaspoons McCormick® Ground Ginger
5. 1 teaspoon baking soda
6. 1 teaspoon McCormick® Ground Cinnamon
7. 1/2 cup (1 stick) butter, softened
8. 1/2 cup firmly packed brown sugar
9. 1 cup molasses
10. 1 egg
11. 1 cup boiling water
12. 1 cup chocolate chips
13. Vanilla Butter Glaze (recipe follows)

Method:
1. Stir flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl.
2. Beat butter, sugar and molasses in large bowl. Mix in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chips. Pour into 10-cup Bundt pan that has been sprayed with nonstick baking spray with flour.
3. Bake in preheated 350°F oven 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. Prepare Vanilla Butter Glaze.

Spoon over completely cooled cake. Let stand until set.

Vanilla Butter Glaze:
Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in medium bowl until well blended and smooth. Let stand 5 minutes.

Spoon over completely cooled cake.

Nutrition Information per 1 serving Calories: 380 Sodium: 221 mg Fat: 12 g Carbohydrates: 64 g Cholesterol: 34 mg Fiber: 2 g Protein: 4 g

Melon Salad

Ingredients:
1. 2 tablespoons plain yogurt
2. 1 tablespoon lime juice
3. 1 teaspoon grated lime peel
4. 1/2 teaspoon finely chopped fresh gingerroot*
5. 2 1/2 cups cantaloupe balls
6. 1/2 cup coarsely chopped fresh watercress leaves

Method: Stir together yogurt, lime juice, lime peel and gingerroot in medium bowl. Stir in cantaloupe and watercress. Cover; refrigerate at least 1 hour.

Makes 4 (1/2 cup) servings
*Substitute 1/8 teaspoon ground ginger
Nutrition Facts (1 serving): Calories: 45, Fat: 0 g, Cholesterol: 0 mg, Sodium: 15 mg, Carbohydrates: 10 g, Dietary Fiber: 1 g, Protein: 1 g

Pepper-Jack Crescent Twists with Salsa-Ranch Dip

Ingredients:
Dip:
1. 1 cup Thick 'n Chunky Salsa
2. 1/2 cup purchased ranch salad dressing
Twists:
1. 2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
2. 4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
3. 2 tablespoons sesame seed

Method:
1. In small bowl, combine dip ingredients; mix well. Cover; refrigerate at
least 1 hour.
2. Heat oven to 375°F. Lightly grease cookie sheets. Unroll 1 can of dough
into 11x8-inch rectangle; press perforations to seal. Sprinkle evenly
with cheese to within 1/2 inch of long edges. Unroll remaining can of
dough. Place dough over cheese; seal perforations. Sprinkle with
sesame seed. With rolling pin, lightly roll dough to press layers
together.
3. Cut crosswise through both layers of dough into 12 strips. Place strips
on greased cookie sheets. Press one end of each strip; gently twist 3 to
4 times. Press remaining end to cookie sheet.
4. Bake at 375°F. for 10 to 15 minutes or until golden brown.

Serve warm with dip. 12 servings

Lemon Crumb Bars

Ingredients:
1. 1 (18.25 or 18.5-ounce) package lemon or yellow cake mix
2. 1/2 cup (1 stick) butter or margarine, softened
3. 1 egg
4. 2 cups finely crushed saltine crackers
5. 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT
evaporated milk)
6. 1/2 cup lemon juice
7. 3 egg yolks

Methods: Preheat oven to 350°F. In large bowl, combine cake mix, butter and 1 egg with mixer until crumbly. Stir in cracker crumbs. Reserve 2 cups crumb mixture. Press remaining crumb mixture on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden. With mixer or wire whisk, beat EAGLE BRAND®, lemon juice and 3 egg yolks. Spread evenly over prepared crust. Top with reserved crumb mixture. Bake 20 minutes longer or until set and top is golden. Cool. Cut into bars. Store leftovers covered in refrigerator.

Makes 2 to 3 dozen bars

Fiesta Chicken Pasta Salad

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Ingredients:
1. 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
2. 1/3 cup sour cream
3. 3 tablespoons water
4. 1/2 teaspoon chili powder
5. 1 cup cherry tomato halves
6. 1/2 cup julienne strips green bell pepper
7. 2 green onions, chopped
8. 1 cup cubed cooked chicken or roast beef Tortilla chips
9. 1/2 cup shredded Cheddar cheese (2 ounces)
10. salsa (any variety)

Method:
1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.

1 Serving:
Calories 340 (Calories from Fat 90 );
Total Fat 10 g (Saturated Fat 5 g);
Cholesterol 50 mg;
Sodium 1090 mg;
Total Carbohydrate 45 g (Dietary Fiber 3 g);
Protein 23 g
Exchanges: 2 1/2 Starch;
2 Vegetable;
2 Lean Meat

Honey Wheat Bread

Yield: 1 loaf

Ingredients:
1. 1-1/3 cups warm water (100° to 110° F)
2. 2 envelopes Fleischmann’s® Active Dry Yeast
3. 1/3 cup honey
4. 1/4 cup vegetable oil
5. 1 teaspoon salt
6. 3 to 3-1/2 cups whole wheat flour

Method: Place about 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, oil, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Preheat oven to 375°F. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 30 to 35 minutes or until lightly browned. Remove from pan; cool on wire rack.

Prosciutto, Mozzarella and Olive Focaccia Sandwiches

Ingredients:
1. 1 large plum tomato, seeded and chopped fine
2. 1 (2-ounce) can sliced black olives
3. 1/4 cup chopped fresh basil leaves
4. 1 pound fresh mozzarella, thinly sliced
5. 4 cups trimmed arugula, coarsely chopped
6. 2 tablespoons extra-virgin olive oil
7. Salt and freshly ground pepper
8. 1 loaf Parmesan Focaccia
9. 1/2 pound thinly sliced prosciutto (or if unavailable, cooked ham)

Method:
1. In a bowl stir together tomato, olives and basil.
2. In a bowl toss the chopped arugula with the oil, salt and pepper to
taste.
3. Halve the focaccia horizontally and spread bottom half with olive
mixture. Top olive mixture with mozzarella, prosciutto, arugula, and
remaining focaccia half. Press focaccia gently and cut lengthwise in half
and crosswise into thirds to make 6 sandwiches. Cut sandwiches
diagonally in half and wrap tightly in plastic wrap.
4. Chill sandwiches at least 1 hour and up to 1 day before serving.

Makes 6 sandwiches.