Favorite recipes Including breakfasts,2 soups,5 salads, entrees & desserts Midwest-Style Cobb Salad, p.6 Spec Ial Fan excluSIve! ® log0 shadow Breakfas t Warm up your mornings with our recipes for tender muffins, gooey rolls, melt-in-your-mouth pancakes and a company-special Blueberry French Toast Casserole. c ranberry-Walnut Muffins 1 cup shredded and cored unpeeled apples 2 ⁄3 cup sugar 1 ⁄2 cup chopped fresh cranberries 1 ⁄2 cup shredded carrot 1 ⁄2 cup chopped walnuts or pecans 1 1 ⁄4 cups all-purpose flour 1 1 ⁄2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 ⁄4 teaspoon salt 1 egg, slightly beaten 1 ⁄4 cup cooking oil 1 1. Grease ten to twelve 2 ⁄2-inch muffin cups or line them with paper bake cups; set aside. In a large mixing bowl, stir together the apples 2. For n filling: I a small bowl, stir together and sugar. Add cranberries, carrots and nuts; c hocolatey Butter- brown sugar, cinnamon and flour; set aside. stir to combine. Set fruit mixture aside. pecan cinnamon Rolls 3. On a lightly floured surface, roll each 2. In a medium bowl, mix flour, baking 1 cup sifted powdered sugar thawed loaf of dough into a 12×8-inch 1 powder, baking soda, cinnamon, coriander ⁄3 cup whipping cream rectangle. (If dough becomes difficult to roll and salt. Stir flour mixture into fruit mixture. 1 cup coarsely chopped pecans out, let it rest a few minutes.) Brush each 1 In a small bowl, combine egg and oil. Add to ⁄2 cup packed brown sugar rectangle with melted butter. Sprinkle each fruit mixture and stir until just combined. 1 tablespoon ground cinnamon with the brown sugar mixture, chocolate 1 3. Spoon the mixture into prepared muffin 2 teaspoons all-purpose flour pieces and the ⁄2 cup chopped pecans. Roll cups, filling each about three-quarters full. 2 14- to 16-ounce loaves frozen sweet up each rectangle starting from a long side. Bake muffins in a 375° oven for 22 to roll or white bread dough, thawed Pinch seams to seal. Cut each roll crosswise 1 25 minutes or until golden and a toothpick ⁄4 cup butter, melted into six pieces. Arrange pieces, cut side down, 1 inserted near the center comes out clean. ⁄2 cup semisweet chocolate pieces in the prepared dish. Cover and let dough rise 1 Cool in pan for 5 minutes. Remove from pan. ⁄2 cup chopped pecans in a warm place until dough nearly doubles in Serve warm with butter, if you like. Makes 1. For topping: In a small bowl, stir together size (45 to 60 minutes). Break surface bubbles 12 muffins. powdered sugar and whipping cream. Pour with a greased toothpick. Nutrition facts per muffin: 175 cal., 8 g fat, 18 mg into an ungreased 13×9×2-inch baking dish 4. Place baking dish on a baking sheet. Bake chol., 211 mg sodium, 23 g carbo., 1 g fiber, 3 g pro. (3-quart rectangular). Sprinkle the 1 cup in a 375° oven for 40 to 45 minutes or until coarsely chopped pecans evenly over mixture; sides of rolls are browned and center rolls do set aside. not appear doughy (do not underbake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning. (Topping will turn to a caramel color as the rolls bake.) Cool in baking dish on a wire rack for 5 minutes. Loosen the edges; invert rolls onto a serving platter. Serve warm. Makes 12 rolls. Nutrition facts per roll: 443 cal., 22 g fat, 58 mg chol., 167 mg sodium, 60 g carbo., 3 g fiber, 7 g pro. Great for snacking, too! midwestliving.com 2 Blueberry French Double- chocolate Toast casserole Scones 1 12 slices dry white bread, cut into ⁄2-inch 2 cups all-purpose flour 1 cubes (about 8 cups) ⁄2 cup granulated sugar 1 2 8-ounce packages cream cheese, cut ⁄3 cup unsweetened European-style 3 into ⁄4-inch cubes (Dutch processed) cocoa powder or 1 cup fresh or frozen blueberries unsweetened cocoa powder 12 eggs 1 tablespoon baking powder 1 2 cups milk ⁄2 teaspoon salt 1 1 ⁄2 cup pure maple syrup or maple- ⁄3 cup unsalted butter flavored syrup 1 beaten egg 1 Mile-High Buttermilk Blueberry-flavored, pure maple, or ⁄2 cup whipping cream pancakes maple-flavored syrup 1 teaspoon vanilla 2 eggs, slightly beaten 1. Cover the bottom of a well-buttered 1 cup miniature semisweet chocolate 1 1 ⁄2 cups buttermilk 13×9×2-inch baking dish (3-quart pieces 1 1 tablespoon butter, melted rectangular) with half the bread cubes. ⁄2 cup chopped pecans, toasted (optional) 1 cup all-purpose flour Sprinkle cream cheese and blueberries over Coarse sugar, optional 1 1 ⁄2 teaspoons sugar bread cubes. Arrange the remaining bread 1. In a large bowl, stir together flour, 1 teaspoon baking powder cubes over the blueberries. granulated sugar, cocoa powder, baking 1 ⁄2 teaspoon baking soda 2. In a large mixing bowl, beat eggs with a powder and salt. Using a pastry blender, cut 1 1. In a medium bowl, combine eggs, rotary beater; beat in milk and the ⁄2 cup in the butter until mixture resembles coarse buttermilk and melted butter. In a large bowl, pure maple syrup. Carefully pour egg mixture crumbs. Make a well in the center of dry combine the flour, sugar, baking powder, over the bread mixture. Cover and chill in the ingredients; set aside. baking soda and a dash salt. Make a well in refrigerator for 2 to 24 hours. 2. In a small bowl, stir together egg, the center of the dry ingredients. Add the 3. Bake, covered, in a 375° oven for whipping cream and vanilla. Add egg mixture buttermilk mixture to the dry mixture and stir 25 minutes. Uncover and bake about to flour mixture. Add chocolate pieces and, until just combined (do not overmix). 25 minutes more or until a knife inserted near if you like, pecans. Using a fork, stir just 1 2. Pour about ⁄4 cup batter for each pancake the center comes out clean and topping is until moistened. onto a hot, lightly greased griddle. Cook over puffed and golden brown. Let stand for 3. Turn dough out onto a lightly floured medium heat about 2 minutes per side or 10 minutes before serving. Serve warm with surface. Gently knead dough by folding and until golden brown, turning to the second blueberry-flavored syrup. Makes 8 servings. gently pressing 10 to 12 strokes or until side when pancakes have bubbly surfaces Nutrition facts per serving: 0503 cal., 3 g fat, nearly smooth. (Handle dough as little as 386 mg chol., 497 mg sodium,40 g carbo., 1 g fiber, and edges are slightly dry. Serve pancakes 19 g pro. possible to keep it light.) Divide dough in half. warm with additional butter and syrup. Lightly roll or pat each dough half into a 1 Makes 10 to 12 pancakes. 4 ⁄2-inch circle. Cut each round into six Nutrition facts per serving: 5 8 cal., 3 g fat, wedges. Place wedges 1 inch apart on a 47 mg chol., 181 mg sodium, 11 g carbo., 0 g fiber, For more breakfast parchment-lined baking sheet or an 4 g pro. >> and brunch ideas, ungreased baking sheet. If you like, brush visit midwest living.com/25brunch. scones with additional whipping cream and sprinkle with coarse sugar. 4. Bake the scones in a 400° oven for 12 to 14 minutes or until bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm. Makes 12 scones. Nutrition facts per scone: 5312 cal., 1 g fat, 46 mg chol., 207 mg sodium, 39 g carbo., 1 g fiber, 5 g pro. So light and fluffy! midwestliving.com 3 Soups A bowl of one of these rich, robust soups makes for a cozy family dinner or a tasty first course at a party. c orn and chili chowder Nonstick cooking spray 1 15-ounce can whole kernel corn, drained 1 1 medium onion, chopped ( ⁄2 cup) 1 ⁄2 cup chopped fresh Anaheim, poblano or green sweet pepper 1 ⁄2 cup chopped red sweet pepper Top with 3 cloves garlic, minced flavored croutons! 2 tablespoons cooking oil 1 8-ounce can baby lima beans, drained 3 large potatoes, peeled, if desired, and cut into 1 1 ⁄2-inch cubes (1 ⁄2 pounds) 1 4-ounce can diced green chili peppers This is comfort food with class: Bits of 3 cups water or vegetable broth spinach and artichoke flavor our creamy 2 cups half-and-half or light cream chicken soup. Serve it with thick slices of 3 1 14 ⁄4-ounce can cream-style corn warm, crusty French bread for a no-fuss feast. 1 small zucchini, halved lengthwise and sliced 1. Lightly coat a 15×10×1-inch baking pan with cooking spray. Spread the drained whole kernel corn in the prepared pan. Roast, uncovered, in a 450° oven about 15 minutes or until corn is browned, stirring occasionally. 2. n I 4-quart Dutch oven, cook and stir onion, peppers c hicken-artichoke-Brie Soup 1 and garlic in the hot oil over medium-high heat about ⁄4 cup butter or margarine 5 minutes or until tender. Stir in lima beans, potatoes 2 medium carrots, chopped (1 cup) and undrained chili peppers. Add the water. Stir in 2 stalks celery, sliced (1 cup) roasted corn.