Foods & Nutrition - Section I

Transcription

1 Foods & Nutrition - Section I

2 Table of Contents Foods & Nutrition Wilton Treats... I 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

3 Wilton Treats Bold Lacey Chocolate Cake Decorate tops and sides of cake using tip #2 chocolate buttercream icing in sotas (Phillipine method; can cross over - cornelli does not cross over; American version.) Shape a tip #5 mound of chocolate buttercream icing at top of cake and make a line around the bottom. Step 3: Decorate smooth cookies. Tint poured cookie icing desired color. Outline cookie. With thinned icing, fill in outline. Add candies to decorate. Let dry. Add tip #3 black to outline mouth. Step 4: Decorate wacky hair cookies. Tint buttercream desired color. Fill in cookie with tip #21, pull-out stars or shells. Add candies to decorate. Add tip #3 black to outline mouth. Step 5: Decorate curly hair cookies. Tint buttercream desired color. Fill in cookie with tip #21 rosette or spiral hair. Add candies to decorate. Add tip #3 black to outline mouth. 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 Simple cookies become crazy creatures when sandwiched with pretzel arms and legs and then adorned with candy and icing. Each serves 1. Step 1: Bake the cookies. Prepare your favorite chocolate cookie recipe or Chocolate Roll-Out recipe. Roll out dough 1/8 thick. For each treat cut 2 flowers: daisy or tulip cookies with cutters. Using knife, cut off stem from the tulip. Bake following recipe instructions. Cool pan on cooling grid 1-2 minutes. Remove cookies from pan and cool completely. Step 2: Assemble cookie sandwiches. Attach a spice drop to one end of pretzel stick (4 pretzels for each treat needed.) Spread buttercream icing on half of the cookies; arrange pretzel arms and legs. Cover with remaining cookies. 3 Whimsical & Elegant Candy Bark Using different colors of candy melts (from Wilton), melt them in the microwave oven. Spread melted candy on parchment papercovered 9 square cake board. Sprinkle with pearlized gold sprinkles in one section and white peppermint pearls on the other side. After the candy has hardened, break it into pieces. You can add other embellishments, such as rainbow chips. Serve in dessert dishes for an elegant presentation. COURTESY: Nancy Siler Wilton Brands

4 2010 Dietary Guidelines The unveiling of the 2010 Dietary Guidelines for Americans on January 31 brought positive news - and a strong affirmation - 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 fatfree milk/milk products for those ages 9 and older. But for children ages 4-8, the recommendation was increased 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 guidelines endorse consumption of dairy at an early age when promoting healthy eating patterns for children. 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: COURTESY: Sara Robbins DairyMax 4

5 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 sides of 13x9-inch pan. Combine sugar and butter in large mixing bowl until light and fluffy. Add eggs and vanilla; blend well. Combine flour, baking soda, cinnamon, nutmeg and salt in a separate bowl and add to creamed mixture with 1/4 cup milk. Stir in apples, raisins and pecans; mix well. Pour batter into greased pan. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. 5 Optional Vanilla Sauce: Thoroughly blend sugar and flour in medium saucepan. Slowly add water while stirring mixture. Add butter and cook over medium heat until mixture begins to boil. Continue boiling five minutes, stirring constantly; add vanilla. Remove from heat and let stand about 5 minutes before drizzling sauce over warm cake. Serves: 12. COURTESY: Charlene Patton Home Baking Assn.

6 Never Too Young to Start Baking Pediatricians love what happens when children begin early to 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 ingredients, 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, create their recipe, learn to enjoy whole grains and stir a lot! Pumpkin is a power- packed vegetable - one of many vegetables or fruits - that can be added to baked foods. Enrich Pumpkin 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. 6 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.

7 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 oldfashioned 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 kernels 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 ingredients except raisins or dried fruit in large mixing bowl. Spread mixture evenly between two ungreased 13x9- inch pans. Place both pans in oven and bake 25 to 30 minutes or until golden brown. Stir every five minutes. (Mixture can also be cooked in a non-stick skillet using medium-low heat). Cool granola thoroughly. Add raisins or dried fruit. Store in a tightly covered container in the refrigerator or a cool dry place. Special Coupon Offer Thank you for watching the Home Baking Assn. cooking segment on Creative Living! When you purchase a copy of the Baking with Friends book ($20) you will receive a free dough scraper from the Home Baking Assn. by including the state and television station you watched the Creative Living segment on with your order. Order forms available online at COURTESY: Sharon Davis Home Baking Assn. 7 Fun Fact: A whole grain includes all three parts of the grain (endosperm, bran and germ) and a wide variety of nutrients. The sum of all three parts makes important health benefits to every cell of the body. Vocabulary: Granola - a snack or breakfast cereal made with a variety of grains and rolled oats and sugar, nuts, seeds and spices are most often added. Family Activity: Making granola is a great way to practice measuring skills while expanding your whole grain experience. Measure dry ingredients by spooning dry ingredient into measuring cup and leveling. Measure liquid ingredients with a liquid measuring cup on a flat surface. COURTESY: Sharon Davis Home Baking Assn.

8 Momma Reiner s Homemade Marshmallows It s never too late to start new rituals and create special family memories. Momma Reiner s Fudge started with an old family recipe, but it was the fudge-dipped marshmallows that garnered the attention of Oprah and Martha Stewart. This delicacy was developed on a whim while stirring fudge one day. I noticed a bag of marshmallows and thought, I d bet those would taste good dipped in my fudge. And they did. I then sought to create my own marshmallows suited exactly to my tastes. To inspire you to get creative and courageous in your kitchen, Momma Jenna and I leave you with this final recipe. MAKES ABOUT 40 Note: You will need a candy thermometer for this recipe. 2 tablespoons plus 1 teaspoon unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup hot water 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 Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form. Reduce speed to low, and slowly add the syrup mixture. Add the vanilla and continue whipping on high speed for 10 minutes, or until the mixture looks like marshmallow creme. Use a spatula to pour the mixture into the baking dish and spread evenly. Coat a piece of parchment paper (the size of the dish) with nonstick cooking spray and cover the marshmallow, using your hands to create an even surface. Let the marshmallow set at room temperature overnight before cutting. Turn the marshmallow out of the baking dish onto a 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. Combine the cornstarch and confectioners sugar in a bowl. Gently toss the marshmallow squares in the mixture, a few at a time, to coat them lightly. Store at room temperature in an airtight container for up to 1 week. SUGAR MOMMAS TIP: For a color-swirled marshmallow, add a few drops of food coloring and whip for 5 to 10 seconds (do not combine completely) prior to pouring the mixture into the baking dish to set. 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 reaches about 240 F on a candy thermometer (the softball 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 syrup mixture, stirring until the gelatin is dissolved. Set the mixture aside. 8 COURTESY: Kimberly Reiner & Jenna Sanz- Agero Author Sugar Sugar cookbook

9 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 2 cups granulated sugar 1/2 teaspoon vanilla extract 1/2 cup powdered sugar 16 dried California Mission figs, divided California Fig and Caramel Sauce 1-1/2 cups caramel sauce 6 dried California Calimryna figs, stems removed and chopped 1 quart walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 quart vanilla ice cream For cookies, combine chocolate and butter in small bowl and place over warm water or microwave on low until melted. Stir until smooth and set aside. Sift flour, cocoa powder, baking powder and salt together in mixing bowl and set aside. Measure eggs, sugar and vanilla into another bowl; whisk or beat vigorously until mixture is smooth and pale in color. Add melted chocolate mixture, sifted dry ingredients and 8 coarsely chopped figs; mix together well. Chill until firm. 9 With tablespoon or No. 60 scoop, divide and shape dough into balls and roll in powdered sugar. Arrange about 2 inches apart on parchmentlined baking sheet. Cut remaining 8 figs vertically into 4 thin slices each. Arrange one slice on each cookie and gently press down. Bake at 325 F for about 15 minutes. Cool on baking sheet and dust with additional powdered sugar. Did you know that ounce for ounce, figs provide a nutritional punch that is hard to match by any other fruit? Here are some additional facts: California Figs are an excellent source of dietary fiber. Just 3 to 5 figs dried or fresh provide 5 grams of dietary fiber or 20% of the Daily Value. North Americans of all ages fail to eat recommended amounts of fruit. Therefore, diets are low in nutrients and phytochemicals that fruits such as California Figs can provide. Choosing figs and adequate numbers of other fruit and vegetable servings add fiber, magnesium, calcium, antioxidants and potassium.

10 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: COURTESY: Robert Del Grande California Fig Advisory Board