Foods & Nutrition Section

Transcription

1 Foods & Nutrition Section

2 Table of Contents Foods and Nutrition Butterfly Cake Instructions... I-2 Rowena s... I-3 North Carolina Seafood... I-4 Why Go Organic?... I-5 Stuffing or Dressing?... II-7 Texas Peanut Producers Board... II-8 Not Just Your Ordinary Spritz Cookies II-9 Cool Cupcakes From Wilton... III-11 Watermelon Vase... III-11 Wonderful Ways with Wilton... III-12 Gravy Mix: A Mealtime Solution... III-13 Florida Juice... IV-14 Heart-Healthy Foods... IV-16 NC Sweet Potatoes... IV-17 Half-Scratch Magic Cooking... IV-18 Due to the size of this section, there are 4 different PDF files. Example: Butterfly Cake Instructions is on page I-2, which means it s in Part I on page 2, Stuffing or Dressing? is on page II-7, which means it s in Part II, page 7, etc. 1

3 Foods & Nutrition BUTTERFLY CAKE INSTRUCTIONS Pan takes any 2-layer cake mix or about 4-5 cups of your favorite cake recipe batter. omplete, easy-to-follow-decorating instructions included with pan, but be creative and design your own. Bake and cool cake. Supplies needed: Wilton Icing Colors in Lemon Yellow, Violet, Rose, Leaf Green; decorating tip 18, cake board covered in Fanci-foil and black shoestring licorice. Instructions: Tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use. Make about 5 cups of buttercream icing: Tint 1 cup yellow Tint 1/2 cup violet Tint 1/2 cup rose Tint 1/4 cup leaf green Reserve 2 1/2 cups white (thin 1 1/4 cups with 1 tablespoon & 1 teaspoon light corn syrup) With thinned WHITE icing, use spatula to ice sides and background areas smooth. With VIOLET icing, use tip 18 and To Make Stars directions to cover body of butterfly. With LEAF GREEN icing, use tip 18 and To Make Stars directions to cover wing designs. With ROSE icing, use tip 18 and To Make Stars directions to cover wing designs. With YELLOW icing, use tip 18 and To Make Stars directions to cover wing background. Insert licorice into cake for antennae. With unthinned WHITE icing, use tip 18 and To Make Stars directions to pipe bottom border. 2 To Make Stars Directions 1. Practice with decorating tip 18, using medium consistency icing. Hold the bag at a 90º angle from the cake, with tip between 1/8 and 1/4 inch above surface, while using your other hand to hold the tip steady. Squeeze the bag to form a star. Increasing or decreasing the amount of pressure changes the size of the star. 2. Stop squeezing the bag completely before you lift the tip from the star. 3. Lift the tip up and pull away from your piped star. OTHER USES FOR THE BUTTERFLY CAKE PAN Sweet Kaleidoscope (spice drop cake) You will need Wilton Icing Color in Rose; Wilton Colored Sugars in Pink and Green; Decorator Brush Set; Chocolate nougat candies, taffy (not salt water), spice drops, black shoestring licorice, cornstarch and cake board covered in Fanci-foil.

4 Make 3 cups buttercream icing; tint rose and thin with 3 tablespoons light corn syrup. Roll out chocolate nougat and form 3 mounds for body sections. Roll out taffy on surface dusted with cornstarch. Cut 2 large, 2 small teardrop shapes; brush with water and sprinkle with colored sugars. Attach small teardrop to large with water. Insert black shoestring licorice in spice drops for antennae. Shimmering Butterfly (gelatin salad) You will need Wilton Icing Color in Rose; Wilton Cake Sparkles in Pink and Violet; Wilton Whipped Icing Mix; (2) 6 oz. packages of favorite flavor gelatin, 8 oz. frozen non-dairy whipped topping. Creamy Gelatin Prepare 2 (6-oz.) packages of gelatin according to box directions but add only 1 ½ cups cold water for each package. Chill until slightly thickened. Whip gelatin with thawed non-dairy whipped topping. Pour mixture into pan sprayed with vegetable pan spray. Chill overnight; unmold. Prepare 1 package Wilton Vanilla Whipped Icing Mix and tint Rose. Use tip 16 Rose Whipped Icing to outline and pipein wing design area. Sprinkle rose designs with violet and pink Cake Sparkles. COURTESY: Nancy Siler Wilton Industries, Inc. Rowena Fullinwider i 3 COURTESY: Rowena Fullinwider Rowena s Foods

5 North Carolina harvests some of the finest fish and shellfish available anywhere in the world. From the highest peaks of the Blue Ridge and Great Smoky Mountains to the elegant shores of our Outer Banks, freshness from North Carolina waters is a treasure to be shared. Seafood can be good for your health! Overall, seafood is low in fat and supplies many vitamins and minerals. Nutrition experts now recommend that you eat seafood two or more times a week. One reason for this is due to the type of fat found in seafood. Omega-3 fatty acids the polyunsaturated fats found in seafood - may help lower blood cholesterol levels and therefore may help lower the risk of heart disease. To enjoy these nutritious benefits, make seafood a regular part of your eating plan; include seafood several times a week. Amount to buy: Shrimp in shell...1/2 pound Shrimp, shelled...1/3 pound Oysters in or out of the shell...5 or 6 oysters Clams in or out of the shell...4 to 6 clams Crabs in shell...size and variety vary so much you need to discuss number to buy with the market person Crabs, shelled...1/4 to 1/3 pound How to Prepare: Fish can be baked, broiled, grilled, fried, steamed, and poached. Moist heat methods are recommended for leaner type fish. Overcooking and cooking at too high a temperature are the most common problems in cooking fish - they cause the fish to be dry, toughen the meat, and destroy the flavor. Checking for doneness: Pierce the thickest part of the fish with a fork, and twist the fork; most fish will flake easily when done. The flesh will lose its transparency and become opaque. Roasted Honey and Pecan Coated North Carolina Farm-Raised Catfish, Braised Greens, Herb Butter with Orange Essence 6 Tbsp. unsalted butter, divided, softened 2 Tbsp. honey (tested with organic honey) 1/2 cup pecans, coarsely chopped 4 6 oz. filets North Carolina Farm Raised Catfish 1 bunch Italian parsley, fine chopped Zest of one orange Salt, to taste Pepper, to taste 2 Tbsp. Olive oil 1 lb. spinach, cleaned and dried Using a sauté pan over medium heat, add 2 tablespoons butter, honey and pecans, slowly cook for 5 minutes, remove from heat and let cool. To make butter, in 2 quart mixing bowl, combine remaining 4 tablespoons of soft butter, parsley, and orange zest; finish with salt and pepper to taste. Once combined, 4 roll butter in plastic wrap into round log shape, refrigerate until firm. Season catfish filets with salt and pepper; using an oven proof sauté pan over high heat, add 2 tablespoons of olive oil and sauté filets until golden brown, turn over, sprinkle pecans on top of fillets. Place in 350 degree oven and roast for 5-7 minutes or until done. Braise spinach in another sauté pan over medium heat, season with salt, pepper and divide onto four pre-warmed plates. Place catfish on top of spinach. Remove plastic wrap from chilled herb butter and divide into four slices. Place one slice of butter on top of each filet and serve. Serves 4. COURTESY: Brian Stapleton NC Seafood Commission

6 Why Go Organic? One of the greatest joys of life is eating and sweeteners make many of our foods taste delicious! The average person will conume 43 pounds of sweeteners per year. The most widely-used sweeteners are conventional white sugar and high frucose corn syrup. Both are highly processed sweeteners and offer no benefits to the health-conscious and environ-menally-responsible consumer. There are a broad spectrum of sweeteners to choose from, and they vary in degrees of processing and nutrition. Raw and minimally processed sweeteners generally contain more nutrition and trace minerals than highly processed alternatives. Organic sweeteners have the added benefit of being grown and processed in a way that is not only healthier for us but for the environment as well. Look for products that have an organic certification to be sure that you are purchasing products that have been grown and processed without using harmful chemicals, pesticides, or herbicides. These organic practices help protect our environment by eliminating polluting chemicals from entering our soil, groundwater, plants, and atmosphere. Organic standards do not allow for crop burning. Sucanat - the only sugar cane product of its kind, is made by blending together the two products that typical sugar processing separates - sugar and molasses. The initial pressing of the sugar cane plant contains all of the elements of both sugar and molasses. Through the sugar making process, these two products are separated. All of the nutritional benefits of the sugar cane plant remain with the molasses leaving sugar as empty calories. In making Sucanat, two key things are accomplished. First, unlike brown sugar where molasses is simply added back to sugar for color, the molasses and sugar are blended together creating a dry, sweetener product with the vitamins, minerals and trace elements of the sugar cane plant and a lower sucrose level than refined white and brown sugar. Second, the crystals that are formed, as in sugar, are actually bonded naturally as Sucanat is made, forming a granule that is easier to blend with the other ingredients and creates smoother texture in baked goods. MACADAMIA NUT BRITTLE 1 cup Wholesome Sweeteners Organic Sugar 1/2 cup WS Organic Corn Syrup 1/4 cup water 3/4 cup whole macadamia nuts 1/2 cup macadamia nuts, chopped 1 Tbsp. Organic Earth Balance (non dairy buttery spread) 1/2 teaspoon pure Vanilla Extract 1/8 teaspoon baking soda Preheat oven to 200 Spray a cookie sheet with olive oil cooking spray and place in oven.* Combine sugar, corn syrup and water in a heavy gauge saucepan. Cook over medium heat, until syrup begins to darken and reaches the soft ball stage, about 230 on a candy thermometer. Stir in macadamia nuts and Earth Balance. Cook, stirring constantly, until thermometer reaches about 270 and syrup is medium brown in color. Remove from heat, add vanilla, and baking soda, Mixture will foam a bit. Pour the candy onto prepared cookie sheet and quickly spread about 1/4 inch thick, Cool about 20 minutes and break into pieces. Store in a tightly covered tin. *Warm oiled cookie sheets allow the candy to spread more easily. 5 COURTESY: Marie Oser Wholesome Sweeteners,Inc.

7 Marilu s Effortless Brownies 1 1/2 sticks margarine/butter (preferably soy) 12 oz. semi-sweet baking chocolate (chips melt very quickly) 2 cups Organic SUCANAT 1 Tbsp. vanilla extract 5 large eggs, beaten 1 1/4 cups unbleached flour 1/2 tsp. sea salt Preheat the oven to 350 degrees F. Grease a 13 x 9-inch metal baking pan. In a 3-quart saucepan over low heat, melt the margarine and chocolate. With a wooden spoon, stir in the Sucanat and vanilla. Beat in the eggs until well blended. Stir the flour and salt into the chocolate mixture just until blended. Spread the batter evenly in the prepared pan. Bake for 30 minutes, or until a toothpick inserted 1 inch from the edge of the pan comes out clean. Cool completely in the pan. When cool, cut into 24 squares. Notes from The Sugar Club: for a professional finish dust brownies with Wholesome Sweetener s Organic Powdered Sugar. For Golden Fudgy Brownies prepare recipe as above substituting semisweet chocolate with white chocolate chips. Mix Dry: Capostosto Kid s Favorite Banana Bread 1 1/2 cups of unbleached flour 1 cup of Sucanat 2 tsp. baking soda Preheat the oven to 350 degrees. Mix dry and wet ingredients thoroughly. Pour into a bread pan that has been lightly greased with non-fat cooking spray. Bake for minutes, depending on your oven. If the top begins to brown before the inside has cooked, place a foil tent over the top so that it does not burn. Check for doneness by inserting a knife. It is done when the knife comes clean. This tastes yummy hot from the oven, spread with real butter or cooled with a smidgen of cream cheese. Cinnamon Crumb Cake 1 1/4 cups organically grown white flour, unbleached 2/3 cup Sucanat 3/4 tsp. cinnamon 1/8 tsp. salt 1/4 cup chilled stick butter, cut into smaller pieces 1 Tbsp. Vegetable Oil 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 cup of milk, with 1/4 tsp. organic vinegar, added 1 tsp. vanilla extract (real) 1 large egg Extra butter Preheat oven to 325 degrees F. Butter an 8-inch round cake pan well. Lightly spoon the flour into a measuring cup. Combine the flour, Sucanat, cinnamon, and salt in a mixing bowl. Let mixer stir the mixture for a few minutes while you cut the butter into pieces. Add the butter and oil, and mix well until the mixture is crumbly, but sticks together when pressed in your hand. Reserve 1/2 cup of the flour for the topping. Combine the remaining flour mixture, baking powder and baking soda. Add the milk, vanilla and egg. Beat at medium speed until light and fluffy, about 2 minutes or so. Spoon batter into prepared pan, and sprinkle with reserved 1/2 cup flour mixture. Bake for about 30 minutes, or till cake springs back when lightly touched in center. Cool in pan. Yields 8 servings. Add Wet: 1/3 cup canola oil (or fat replacer) 3 or 4 mashed ripe bananas 1 egg 1 tsp. pure vanilla 6 COURTESY: Pauline McKee Wholesome Sweeteners, Inc.