Foods & Nutrition - Section I Table of Contents

Foods & Nutrition

Wilton Treats...... I-3 2010 Dietary Guidelines...... I-4 Tradition-Rich Family Baking...... I-5 Never Too Young to Start Baking...... I-6 Momma Reiner’s Homemade Marshmallows...... I-8 California Figs, Oh, So Sweet!...... I-9 Let’s Talk Turkey!...... II-11 Turkey Recipes for Every Season...... II-13 Cooking with Johnny Vee...... II-14 Beans and Vegetables in the Gluten-Free Diet...... II-15 Two Mothers Foods...... II-16 Food Gifts From the Kitchen...... II-17 Rio Star Grapefruit Salad...... II-18 Guests...... II-19

Due to the size of this section, it has been separated into two sections in order for it to be downloaded more quickly. For instance, “Wilton Treats” is in Section I on page 3, whereas “Let’s Talk Turkey” is in Section II on page 11.

2 Wilton Treats

Bold Lacey Chocolate Cake Step 3: Decorate smooth cookies. Tint poured cookie icing desired color. Outline Decorate tops cookie. With thinned icing, fill in outline. and sides of Add candies to decorate. Let dry. Add tip #3 cake using tip black to outline mouth. #2 chocolate buttercream Step 4: Decorate wacky hair cookies. Tint icing in sotas buttercream desired color. Fill in cookie with (Phillipine meth- tip #21, pull-out stars or shells. Add candies to od; can cross decorate. Add tip #3 black to outline mouth. over - cornelli does not cross over; American version.) Step 5: Decorate curly hair cookies. Tint buttercream desired color. Fill in cookie with Shape a tip #5 mound of chocolate butter- tip #21 rosette or spiral “hair.” Add candies to cream icing at top of cake and make a line decorate. Add tip #3 black to outline mouth. around the bottom.

Attach malted milk balls on top icing and to each other with additional icing. You could also make stars, shells, or rosettes around the bottom border, and you could add a top border for a different look. Arrange additional malted milk balls around bottom border of cake with dots of icing.

Wilton Cookie Monster Sandwiches Whimsical & Elegant Candy Bark Simple cookies become crazy creatures when sandwiched with pretzel arms and legs and Using different colors of candy melts (from then adorned with candy and icing. Each Wilton), melt them in the microwave oven. serves 1. Spread melted candy on parchment paper- covered 9” square cake board. Sprinkle with Step 1: Bake the cookies. Prepare your pearlized gold sprinkles in one section and favorite chocolate cookie recipe or Chocolate white peppermint pearls on the other side. Roll-Out recipe. Roll out dough 1/8” thick. After the candy has hardened, break it into For each treat cut 2 flowers: daisy or tulip pieces. You cookies with cutters. Using knife, cut off stem can add other from the tulip. Bake following recipe instruc- embellish- tions. Cool pan on cooling grid 1-2 minutes. ments, such as Remove cookies from pan and cool completely. rainbow chips. Serve in des- Step 2: Assemble cookie sandwiches. At- sert dishes tach a spice drop to one end of pretzel stick (4 for an elegant pretzels for each treat needed.) Spread but- presentation. tercream icing on half of the cookies; arrange pretzel “arms” and “legs.” Cover with remain- COURTESY: Nancy Siler ing cookies. Wilton Brands www.wilton.com 3 2010 Dietary Guidelines

The unveiling of the 2010 Dietary Guidelines for Americans on January 31 brought positive news - and a strong affirma- tion - for dairy and its role in the diet. Many aspects of the 2005 DGA are maintained in the 2010 guidelines, including the recommendation of three daily servings of low-fat and fat- free milk/milk products for those ages 9 and older.

But for children ages 4-8, the recommendation was in- creased from 2 to 2.5 servings. For children ages 2-3, the recommendation remains 2 servings. The guidelines call out nutrients of concern: calcium, potassium and vitamin D as well as fiber with a special emphasis on children.

Dairy foods such as milk, cheese and yogurt contain 3 of the 4 of these nutrients. In fact, the guide- lines endorse consumption of dairy at an early age when promoting healthy eating patterns for chil- dren. The guidelines state: “It is especially important to establish the habit of drinking milk in young children, as those who consume milk at an early age are more likely to do so as adults.”

For more information, you can go to: http://www.cnpp.usda.gov/dietaryguidelines.htm

COURTESY: Sara Robbins DairyMax www.dairymax.org

4 Tradition-Rich Family Baking Old-Fashioned Apple Cake Dessert

2 cups sugar 1/2 cup butter, softened 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup milk 4 cups chopped unpeeled apples (about 4 medium apples) 1/4 cup raisins 1/2 cup chopped pecans

Optional Vanilla Sauce for topping:

1 cup sugar 3 Tbsp. all-purpose flour 1 cup water 1/2 cup butter 1 tsp. vanilla

Preheat oven to 325° F. Grease bottom and Optional Vanilla Sauce: Thoroughly blend sides of 13x9-inch pan. Combine sugar and sugar and flour in medium saucepan. Slowly add butter in large mixing bowl until light and fluffy. water while stirring mixture. Add butter and cook Add eggs and vanilla; blend well. Combine flour, over medium heat until mixture begins to boil. baking soda, cinnamon, nutmeg and salt in a Continue boiling five minutes, stirring constantly; separate bowl and add to creamed mixture with add vanilla. Remove from heat and let stand 1/4 cup milk. Stir in apples, raisins and pecans; about 5 minutes before drizzling sauce over mix well. Pour batter into greased pan. Bake 50 warm cake. Serves: 12. to 60 minutes or until wooden pick inserted in center comes out clean. COURTESY: Charlene Patton Home Baking Assn. www.homebaking.org 5 Never Too Young to Start Baking

ediatricians love what happens when children begin early Pto explore making and consequently trying a wide variety of foods. Children who help prepare food eat more whole grains, fruits and vegetables.

Tips: • Begin the “thrill of skill” early - read food-related story books and recipes with very young children. Start with pictures, handling soft-edged kitchen tools and stacking cups from the floor or a high chair. • Set children up for success - pre-measure essential in- gredients, let them add ingredients while naming them, read numbers or fractions on the tools, counting the stirs they make, helping follow each direction of the recipe...create their own names for a recipe. • Great Grains Granola recipe allows children to not worry too much about precision, but to have the chance to count, cre- ate “their” recipe, learn to enjoy whole grains and stir a lot! • Pumpkin is a power- packed vegetable - one of many vege- tables or fruits - that can be added to baked foods. Enrich Pump- kin Pancakes even more with sprinkle-on fruits, nuts, chips or granola - bake in all kinds of animal or letter shapes or toppings, such as simple blended fruit sauces, peanut butter or Nutella.

Pumpkin Pancakes

1 cup all-purpose or whole grain baking mix 1/4 cup quick oatmeal or whole wheat flour or cornmeal or flax meal 1 Tbsp. packed dark brown sugar 1/4 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1/8 tsp. ground ginger 3/4 cup low fat milk 1/4 cup cooked or canned pumpkin 1 egg, lightly beaten 1 Tbsp. melted butter Vegetable oil

Preheat griddle or skillet until hot (400 °F). Combine baking mix, oatmeal, brown sugar and spices in medium mixing bowl. Combine milk, pumpkin, egg and butter in separate bowl. Add to dry ingredients and mix just until blended. Do not over mix. Brush griddle or skillet with vegetable oil. Griddle or skillet is ready for pancakes when a drop of water sprinkled on the hot surface sizzles. Ladle or pour 1/4 cup batter for each pancake onto the griddle or skillet. Space batter 2 inches apart for easier flipping. Bake until tops are bubbly and edges are dry. Turn pancakes only once; bake until golden brown. Serve with fruit sauce, applesauce, honey, pumpkin butter or syrup.

6 Great Grains Granola

Granola doesn’t require precise measurements and let’s families try new ingredients and design their own granola!

3 cups uncooked quick or old- fashioned rolled oats 1 cup rolled wheat or rolled barley* 1 cup wheat bran, oat bran, milled flax seed or wheat germ** 1 cup whole wheat flour 1 cup chopped nuts, sunflower ker- nels or flaked coconut*** 1 cup non-fat dry milk powder 1/2 cup packed brown sugar or honey 1/3 cup melted butter or vegetable oil 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla 1 cup raisins or dried fruit

*Option: May use 1/2 cup rolled wheat and 1/2 cup rolled barley **Option: May use a combination of wheat bran, oat bran, milled flax seed or wheat germ to measure 1 cup ***Option: May use 1/3 cup nuts, 1/3 cup sunflower kernels and 1/3 cup coconut

Preheat oven to 325 degrees F. Combine all ingredi- Fun Fact: A whole grain includes all three parts ents except raisins or dried fruit in large mixing bowl. of the grain (endosperm, bran and germ) and a Spread mixture evenly between two ungreased 13x9- wide variety of nutrients. The sum of all three parts inch pans. Place both pans in oven and bake 25 to makes important health benefits to every cell of the 30 minutes or until golden brown. Stir every five min- body. utes. (Mixture can also be cooked in a non-stick skil- let using medium-low heat). Cool granola thoroughly. Vocabulary: Granola - a snack or breakfast ce- Add raisins or dried fruit. Store in a tightly covered real made with a variety of grains and rolled oats container in the refrigerator or a cool dry place. and sugar, nuts, seeds and spices are most often added.

Special Coupon Offer Family Activity: Making granola is a great way Thank you for watching the Home Baking Assn. cooking to practice measuring skills while expanding your segment on Creative Living! When you purchase a copy of whole grain experience. Measure dry ingredients the “Baking with Friends” book ($20) you will receive a free dough scraper from the Home Baking Assn. by including the by spooning dry ingredient into measuring cup and state and television station you watched the Creative Living leveling. Measure liquid ingredients with a liquid segment on with your order. Order forms available online at measuring cup on a flat surface. www.HomeBaking.org COURTESY: Sharon Davis COURTESY: Sharon Davis Home Baking Assn. Home Baking Assn. www.homebaking.org www.homebaking.org 7 Momma Reiner’s Homemade Marshmallows

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high It’s never too late to start new rituals and cre- speed until stiff peaks form. Reduce speed to low, ate special family memories. Momma Reiner’s and slowly add the syrup mixture. Add the vanilla and Fudge started with an old family recipe, but continue whipping on high speed for 10 minutes, or it was the fudge-dipped marshmallows that until the mixture looks like marshmallow creme. garnered the attention of Oprah and Martha Stewart. This delicacy was developed on a Use a spatula to pour the mixture into the baking dish whim while stirring fudge one day. I noticed and spread evenly. Coat a piece of parchment paper a bag of marshmallows and thought, “I’d bet (the size of the dish) with nonstick cooking spray and those would taste good dipped in my fudge.” cover the marshmallow, using your hands to create And they did. I then sought to create my own an even surface. Let the marshmallow set at room marshmallows suited exactly to my tastes. To temperature overnight before cutting. inspire you to get creative and courageous in your kitchen, Momma Jenna and I leave you Turn the marshmallow out of the baking dish onto a with this final recipe. work surface lightly dusted with cornstarch. Lightly coat a sharp knife with nonstick cooking spray and cut the marshmallow into 1 1/2 -inch squares. Com- bine the cornstarch and confectioners’ sugar in a bowl. Gently toss the marshmallow squares in the MAKES ABOUT 40 mixture, a few at a time, to coat them lightly. Store at Note: You will need a candy thermometer for this room temperature in an airtight container for up to 1 recipe. week.

2 tablespoons plus 1 teaspoon unflavored gelatin SUGAR MOMMAS TIP: 1/2 cup cold water For a color-swirled marshmallow, add a few drops 2 cups granulated sugar of food coloring and whip for 5 to 10 seconds 1/2 cup light corn syrup (do not combine completely) prior to pouring the 1/2 cup hot water mixture into the baking dish to set. 1/4 teaspoon salt 2 egg whites 1/2 teaspoon vanilla extract 1/2 cup cornstarch, plus more for dusting 1/2 cup confectioners’ sugar

Lightly coat a 12 by 8-inch glass baking dish with nonstick cooking spray. In a small bowl, combine the gelatin and cold water. Set aside to soften while you make the syrup.

Place the granulated sugar, corn syrup, hot water, and salt in a medium saucepan. Cook over medium heat, stirring until the sugar dissolves, about 2 minutes. Continue cooking without stirring until the mixture reach- es about 240° F on a candy thermometer (the soft- ball stage, when syrup dropped into ice water may easily be formed into a soft ball with your hands). Remove from the heat. Gently add the gelatin to the COURTESY: Kimberly Reiner & Jenna Sanz- Agero syrup mixture, stirring until the gelatin is dissolved. Author “Sugar Sugar” cookbook Set the mixture aside. www.sugarsugarrecipes.com 8 California Figs, Oh So Sweet!

Mission Fig and Fudge Cookies

2 oz. unsweetened baking chocolate, grated 2 tablespoons butter 3/4 cup all-purpose flour 3 tablespoons cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs With tablespoon or No. 60 scoop, divide and 2 cups granulated sugar shape dough into balls and roll in powdered sug- 1/2 teaspoon vanilla extract ar. Arrange about 2 inches apart on parchment- 1/2 cup powdered sugar lined baking sheet. Cut remaining 8 figs vertically 16 dried California Mission figs, divided into 4 thin slices each. Arrange one slice on each cookie and gently press down. Bake at 325° F California Fig and Caramel Sauce for about 15 minutes. Cool on baking sheet and dust with additional powdered sugar. 1-1/2 cups caramel sauce 6 dried California Calimryna figs, stems removed and chopped 1 quart walnut ice cream or 1 cup chopped Did you know that ounce for ounce, figs toasted walnuts mixed with 1 quart vanilla provide a nutritional punch that is hard to match by ice cream any other fruit? Here are some additional facts:

For cookies, combine chocolate and butter in • California Figs are an excellent source of dietary fiber. Just 3 to 5 figs – dried or fresh – provide 5 small bowl and place over warm water or mi- grams of dietary fiber or 20% of the Daily Value. crowave on low until melted. Stir until smooth and set aside. Sift flour, cocoa powder, baking • North Americans of all ages fail to eat recom- powder and salt together in mixing bowl and set mended amounts of fruit. Therefore, diets are low aside. Measure eggs, sugar and vanilla into an- in nutrients and phytochemicals that fruits such as other bowl; whisk or beat vigorously until mixture California Figs can provide. is smooth and pale in color. • Choosing figs and adequate numbers of other Add melted chocolate mixture, sifted dry ingredi- fruit and vegetable servings add fiber, magnesium, ents and 8 coarsely chopped figs; mix together calcium, antioxidants and potassium. well. Chill until firm. 9 • California Figs are an easy way to add a serving of fruit to reach the daily recommendation of 4 cups (8 to 13 servings) of fruits and vegetables.

• Figs are rich in antioxidants among dried fruits and rank higher in antioxidants than red wine and tea, well known for their polyphenolics.

• California Figs are an all-natural energy source, perfect for an afternoon snack or a quick snack before a game or workout.

• Figs are fat, sodium and cholesterol-free. Just 3 to 5 California Figs provide:

Dried (1/4 cup; 40 grams) • 110 calories • 5g fiber (20% of the Daily Value) • 244mg potassium (7% of the Daily Value) • 53mg calcium (6% of the Daily Value)

Fresh (1/2 cup: 3-4 medium figs) • 120 calories • 5g fiber (20% of the Daily Value) • 354mg potassium (10% of the Daily Value) • 53mg calcium (6% of the Daily Value)

Chocolate Covered Figs

4 whole California fresh figs with stems Fine sea salt, as needed 1 cup semisweet chocolate chips

Wash and dry figs. Dust lightly with salt; set aside. Measure chocolate chips into microwavable bowl. Microwave on HIGH for 30 seconds; stir. Microwave on HIGH for 30 seconds more and stir again until chocolate is completely melted. Holding fig by stem, dip in melted chocolate and set on wax paper-lined tray. Let stand until chocolate is set. Serves: 4.

COURTESY: Robert Del Grande California Fig Advisory Board www.californiafigs.com 10