recipes

Videos 17 June 2019

Grilled Banana Pound Cake Kabobs

(Family Features) Summertime means plenty of grilling, giving you an opportunity to try this Grilled Banana Pound Cake Kabobs dessert recipe alongside your favorite entrees.

Find more grilling recipes at Culinary.net.

Watch video to see how to make this recipe!

Grilled Banana Pound Cake Kabobs

  • 1          loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
  • 2          large bananas, cut into 1-inch slices
  • metal or soaked wooden skewers
  • 1/4       cup butter, melted
  • 2          tablespoons brown sugar
  • 1/2       teaspoon vanilla extract
  • 1/8       teaspoon ground cinnamon
  • ice cream
  • desired toppings
  1. Heat grill to medium heat.
  2. Alternately thread cake and bananas on skewers.
  3. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs.
  4. Place kabobs on greased rack and grill for up to 1 minute, turning once.
  5. Serve with ice cream and desired toppings.

Source: Culinary.net

Videos 19 June 2019

Grilling Up a Homemade Meal

Impress guests with your DIY skills this summer

(Family Features) Bringing over family and friends for a backyard barbecue is a classic way to show appreciation to loved ones. Celebrate the summer by grilling steak, one of the most popular meals for a cookout.

Watch video to see how to make this recipe!

Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:

Classic Ribeye
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.

Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season lightly to let the steak’s natural flavors really shine, and have big plates ready to make a big impression.

Omaha-Cut Ribeye
This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. The cut, which is available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite. These juicy, flavorful ribeyes cook well thanks to their thicker size, which allows for a more uniform distribution of heat.

Ribeye Crown Steak
A melt-in-your-mouth steak, the Private Reserve Ribeye Crown Steak is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness. This is a true entertaining selection, ideal for wowing a crowd.

King-Cut Ribeye on the Bone
With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after a pan sear, or try slow-roasting, quick-roasting or grilling over indirect heat. The three-pound cut might just break your plate, so plan on a platter and carve to serve.

Explore more steak cuts for summer celebrations at OmahaSteaks.com.

Smoky Bacon, Chive and Shallot Butter

Recipe courtesy of Omaha Steaks
Cook time: 25 minutes
Rest time: 30 minutes
Servings: 10

  • 4          ounces bacon, coarsely chopped
  • 2          sticks unsalted butter, divided
  • 1          small shallot, minced
  • 3          tablespoons chives, finely chopped
  • 1          teaspoon apple cider vinegar
  • kosher salt, to taste
  • freshly ground pepper, to taste
  1. In small saute pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.
  2. Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.
  3. Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.
  4. Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.
  5. Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.
  6. Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving to allow butter to soften.

Source: Omaha Steaks

Breakfast & Brunch 11 April 2019

Brighten Up Breakfast with Bursts of Flavor

(Family Features) The most important meal of the day deserves to be special, so enjoy a fresh take on some classic recipes and infuse delicious gourmet flavors into every bite.

Biscuits should be bursting with mouth-watering flavor, not boring or bland. Try this recipe for biscuits infused with Salted Caramel and Warm Cinnamon Graham flavors using the Wilton Treatology Flavor System.

Or, boost a breakfast staple with a tropical twist on the traditional pancake using warm, Toasted Coconut flavor concentrate to infuse bold new flavor into pancake batter. Then, hot off the griddle, slather generously with caramel-infused butter amped up with brown sugar for a salty-sweet combination worth waking up for.

Treatology makes it easy to infuse new flavor combinations into countless recipes for every meal from breakfast through dessert. Use the Wilton Treatology Flavor System to mix drops of flavor and create your own recipes. For more recipe ideas, visit www.wilton.com/treatology.

Cinnamon Raisin Biscuits with Caramel Glaze

Makes: 1 dozen biscuits

Biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into 1/2-inch cubes
  • 2/3 cup milk
  • 1/4 teaspoon Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
  • 1 cup raisins

Glaze:

  • 2/3 cup confectioners' sugar
  • 1 tablespoon half and half
  • 4 drops Wilton Treatology Salted Caramel Flavor Concentrate
  1. Heat oven to 450°F. Prepare cookie sheet with parchment paper.
  2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
  3. In measuring cup, stir together milk and Warm Cinnamon Graham Flavor Concentrate. Stir milk mixture and raisins into flour mixture until a dough forms.
  4. Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1-inch thickness and cut biscuits using a 2-inch round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan.
  5. Bake 8-10 minutes or until edges are lightly golden. Cool on pan on cooling grid 5 minutes.
  6. For glaze, whisk together confectioners' sugar, half and half and Salted Caramel Flavor Concentrate. Spoon glaze over biscuits and serve warm.

Coconut Caramel Pancakes

Makes: 12-15 pancakes

Pancakes:

  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons Wilton Treatology Toasted Coconut Flavor Concentrate

Flavored Butter:

  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup firmly-packed dark brown sugar
  • 3/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
  • 1/4 teaspoon salt
  1. In large bowl, combine flour, granulated sugar, baking powder and salt.
  2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor Concentrate. Create well in center of flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
  3. Heat large skillet over medium-high heat. Lightly spray with vegetable spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry.
  4. In small bowl stir together butter, brown sugar, Salted Caramel Flavor Concentrate and salt until combined.
  5. Serve pancakes warm with flavored butter.

Source: Wilton Products

Videos 02 April 2019

How to Make Cinnamon-Pecan Streusel Coffee Cake

(Family Features) This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest.  Serve it warm with a side of ice cream or a light dusting of powdered sugar.

Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Cinnamon-Pecan Streusel Coffee Cake

Nonstick cooking spray

Topping:

  • 3/4         cup old fashioned rolled oats
  • 1/3         cup flour
  • 1/3         cup light brown sugar, firmly packed
  • 1/4         cup pecans, chopped
  • 1/2         teaspoon ground cinnamon
  • 1/4         teaspoon salt
  • 5             tablespoons butter, softened

Cake:

  • 1-1/2     cups flour
  • 3/4         teaspoon baking powder
  • 1/2         teaspoon salt
  • 1/4         teaspoon baking soda
  • 8             ounces cream cheese
  • 3             tablespoons butter, softened
  • 1/2         cup sugar
  • 1             whole egg
  • 1             egg yolk
  • 5             tablespoons milk
  • 2             teaspoons vanilla extract
  1. Heat oven 350°F.
  2. Spray 9-inch round baking pan with nonstick cooking spray.
  3. To make topping: In medium bowl, combine oats, flour, brown sugar, pecans, cinnamon and salt.
  4. Using pastry blender, cut butter into mixture until blended.
  5. To make cake: In small bowl, combine flour, baking powder, salt and baking soda.
  6. In large bowl, mix cream cheese, butter and sugar. Beat mixture until smooth.
  7. Add egg and egg yolk, milk and vanilla extract. Beat mixture until smooth.
  8. Combine flour mixture with cream cheese mixture. Spread mixture in pan. Sprinkle topping over batter.
  9. Bake 35-40 minutes. Serve warm with ice cream or dust with powdered sugar.

Recipe adapted from Wilton.

Source: Culinary.net

Breakfast & Brunch 29 March 2019

Mother’s Day Kitchen Traditions

(Family Features) There's no better place than the kitchen to honor your special bond with a woman who has taught you all you know about cooking and baking. Whether she's your mom, or a woman who has been like a mom in your life, Mother's Day is the perfect time to create kitchen traditions you can cherish together year after year.

A decadent recipe you can prepare together and enjoy warm out of the oven is an ideal choice. As you wait for the dough to rise in these homemade cinnamon rolls, you'll have plenty of time to catch up and reminisce over shared memories of your childhood and beyond.

Remember, the best results in baking come from top quality ingredients. The secret to the melt-in-your-mouth flavor of these rolls is the vanilla. Wilton Pure Vanilla Extract, made with the world's finest vanilla from Madagascar, lends unmatched flavor and aroma to enhance cakes, puddings, pie fillings, custards, salad dressings and more.

For more tradition-worthy recipes to share with mom, visit www.wilton.com.

Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:

  • 1 1/3 cups warm milk (105°F)
  • 2 packages (1/4-ounce each) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 egg yolks
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 4 cups bread flour, plus more for dusting

Filling:

  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons bread flour
  • 2 tablespoons ground cinnamon

Glaze:

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup lightly-packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar (about 1/4 pound)
  1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
  2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
  3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
  4. Prepare 13-by-9-inch pan with vegetable pan spray.
  5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
  6. Place rolls into prepared pan; cover with plastic wrap and let rise 25-30 minutes or until doubled in size.
  7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
  8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners' sugar until smooth. Pour glaze over warm rolls. Serve warm.

Source: Wilton

Videos 21 February 2019

How to Make Snowball Cookies

(Family Features) When it’s cold outside and snow blankets the ground, try heating up the oven and whipping up a batch of Snowball Cookies.  These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach. 

For more cookie recipes, visit www.culinary.net.   

Watch video to see how to make this delicious recipe!



Snowball Cookies

  • 1/2         cup shortening
  • 1            cup sugar
  • 1            egg
  • 1            teaspoon vanilla extract
  • 2 1/2      cups flour
  • 1/4         teaspoon salt
  • 1/2         teaspoon baking soda
  • 1/ 2        cup Greek yogurt
  • 3 3/4      cups powdered sugar
  • 1/2         cup butter
  • 3            tablespoons milk
  • 2            teaspoons coconut extract
  • 1            cup shredded coconut
  1. Heat oven to 400° F.
  2. Cream together shortening, sugar, egg and vanilla extract.
  3. Sift together flour, salt and baking soda.  Add mixture to wet ingredients, alternatively adding in Greek yogurt.
  4. Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.
  5. Bake 8 minutes.  Transfer to cooling rack immediately.
  6. In medium bowl, using a mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined.  Beat on high until frosting is smooth and fluffy.
  7. Spread frosting on cookies.  Pour shredded coconut into small bowl.  Press cookies, frosting side down, into shredded coconut.
  8. Store in airtight container.

Recipe adapted from Milk Means More.

Source: Culinary.net

Healthy 10 January 2019

Fuel Up for a Busy Day

(Family Features) While some may say being busy is good, it’s not always good for a healthy lifestyle. With less time to prep, the thought of planning nutritious meals and snacks may feel overwhelming, but with simple changes, you can power through your hectic schedule.

This full menu of quick and easy recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

Consider these tips from Colette Heimowitz, author of “Atkins: Eat Right, Not Less” and vice president of nutrition and education at Atkins.

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Fill up with fiber. Fiber-rich foods, such as vegetables, nuts and seeds, low-glycemic fruits and whole unrefined grains, are considered carbohydrates but they don’t raise your blood sugar the way processed carbs do. Fiber slows the entry of glucose into your bloodstream so you don’t experience the insulin spikes that encourage your body to produce and store body fat. Additionally, fiber can help you feel full longer. If possible, try to eat 25-35 grams of fiber each day.

Start the day with breakfast. Start your mornings with a hearty breakfast like an Almond Butter Smoothie Bowl. The nutritious combo of protein and healthy fats can set you up for a productive day and prevent mid-morning donut or bagel cravings. For another quick option that takes just 10 minutes, a Power Mug Muffin with Cinnamon Butter can provide the fuel you need to start your day right.

Snack smart. If you’re in the midst of a traffic-clogged commute, on-the-go snacks can be an ideal solution for the whole family. For a fun, tasty option, try these Portobello Pizzas, full of nutrients and fiber, or these Tuna-Stuffed Deviled Eggs that can help round out lunch at work.

A Simple, Nutritious Snack

When it comes to nutrition, finding a healthier way to snack can be just as important as full-blown meals. For a protein- and fiber-rich snack low in sugar, an option like Atkins Protein Wafer Crisps provide a light and crispy texture for a surprisingly filling treat. Whether it’s for a grab-and-go snack or afternoon pick-me-up, the wafer crisps boast 10-11 grams of protein, 4-5 grams of fiber and 1 gram of sugar with three flavor profiles to choose from: Peanut Butter, Chocolate Mint and Lemon Vanilla.

Find more recipes to kickstart a nutritious eating plan at Atkins.com.

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Portobello Pizza

Active time: 10 minutes
Total time: 40 minutes
Serves: 4

  • Olive oil spray
  • 4          large Portobello mushrooms, stems removed
  • 1/2       cup low-sugar marinara sauce
  • 1/2       cup (2 ounces) shredded mozzarella cheese
  • 16        slices pepperoni sausage or 1 chorizo link, thinly sliced
  1. Heat oven to 375° F.
  2. Line baking sheet with parchment paper. Coat with olive oil spray.
  3. Using spoon, scrape out dark gills from mushrooms; discard gills.
  4. Place mushrooms stem-side up and top each with 2 tablespoons sauce. Sprinkle each with 2 tablespoons mozzarella cheese and four slices pepperoni or chorizo.
  5. Bake 20-25 minutes, until cheese is bubbly and mushrooms are soft.

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Almond Butter Smoothie Bowl

Active time: 10 minutes
Total time: 10 minutes
Serves: 2

  • 1/3       cup plain protein powder
  • 1          cup plain full-fat Greek yogurt
  • 1/4       cup water
  • 8          ounces spinach or kale
  • 1/4       cup almond or peanut butter
  • 1/2       cup fresh or frozen strawberries
  • 2          tablespoons chopped almonds
  • 2          tablespoons ground flaxseed
  1. In blender, blend protein powder, yogurt, water, spinach or kale and almond or peanut butter until smooth. Divide between two bowls.
  2. In straight lines, sprinkle strawberries, almonds and flaxseed over smoothie bowls.

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Tuna-Stuffed Deviled Eggs

Active time: 10 minutes
Total time: 30 minutes
Serves: 4

  • 8          large eggs
  • cold water
  • 1          can (6 ounces) tuna, drained
  • 1/4       cup mayonnaise
  • 1          jalapeno, seeded and minced
  • 2          tablespoons capers, drained, rinsed and chopped
  • 1          teaspoon hot or sweet ground paprika or ground chili
  1. In medium saucepan, cover eggs with cold water.
  2. Place over high heat and bring to boil. When boiling, turn heat off and cover. Remove from heat and let cool 1 minute.
  3. Place eggs in colander under cold, running water 1-2 minutes. Peel eggs under cold, running water and use kitchen towel to dry.
  4. Cut eggs in half lengthwise and scoop out yolks. Transfer yolks to small bowl along with tuna, mayonnaise, jalapeno and capers. Stir well until combined.
  5. Place egg whites on platter, center-side up, and fill with tuna mixture. Garnish with ground paprika or chili.

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Power Mug Muffin with Cinnamon Butter

Active time: 10 minutes
Total time: 10 minutes
Serves: 1

Cinnamon Butter:

  • 1          tablespoon unsalted butter, at room temperature
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon salt
  • 1/4       teaspoon ground nutmeg

Muffin:

  • 2          tablespoons golden flaxseed meal
  • 2          tablespoons almond flour
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon stevia (sugar substitute)
  • 1          teaspoon ground cinnamon
  • 1          large egg
  • 1          teaspoon unsalted butter, at room temperature, or olive oil
  1. To make Cinnamon Butter: In small bowl, using spoon, combine butter, cinnamon, salt and nutmeg; mix well. Set aside.
  2. To make Muffin: In coffee mug or single-serving souffle dish, mix flaxseed meal, almond flour, baking powder, stevia and cinnamon.
  3. Mix egg and butter into dry ingredients.
  4. Microwave on high 1 minute until firm. Serve with Cinnamon Butter.

Photos courtesy of Getty Images (deviled eggs and mug dish)

Source: Atkins

Breakfast & Brunch 16 August 2018

Orange Crescent Swirls

Sweeten up your morning with this recipe for Orange Crescent Swirls.  Orange glaze drizzled over crescent roll dough then baked to perfection is exactly what your tastebuds are craving.  

For more breakfast recipes, go to Culinary.net.

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Orange Crescent Swirls

  • 1/2 cup packed brown sugar
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated orange peel
  • 3 tablespoons orange juice
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  1. Heat oven to 375°F. Spray 12-inch pizza pan with 1/2-inch-high sides with cooking spray. In 1-quart saucepan, mix brown sugar, butter, orange peel and juice. Cook over medium heat, stirring constantly, until bubbly; set aside.
  2. Remove dough from each can in 1 long roll; do not unroll. Cut each roll into 12 slices; arrange slices, cut side down, in pan. Spoon brown sugar mixture evenly over slices.
  3. Bake 13 to 15 minutes or until golden brown. Serve warm.

Source: Culinary.net

Recipe adapted from Pillsbury.

Watch video to see how to make this recipe!

Meal Ideas 13 July 2018

Savory Summer Entertaining

(Family Features) Flavorful foods and cold drinks are the focal points of just about any summer gathering. Create a party atmosphere that can stand out by adding a bit of island infusion to both bites and beverages so your warm-weather soiree can soar to new heights.

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To help add that island spark, an ingredient like bitters provides a potent flavor made from botanicals like aromatic herbs, bark, roots and fruit. While known for their ability to balance countless cocktails, it may come as a surprise that bitters are regarded by some chefs as a pantry staple, adding real depth of flavor to a variety of dishes. Bitters can be added to classic and contemporary cocktails and a range of cuisines to create taste-tempting creations.

Much like vanilla extract, when cooked, the alcohol in bitters evaporates, so bitters-infused recipes can be enjoyed by the whole family at your next backyard barbecue or patio party.

Center your spread around a summer favorite like Pulled-Pork Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a spicy chili rub. Coupled with a vinegar-based sauce dashed with Angostura aromatic bitters, an unmistakable culinary and cocktail essential made with the same secret recipe since 1824, the flavorful sliders make for a crowd-pleasing main course.

Add to the island vibe with a unique take on a tried-and-true sweet treat like cake. Orange Butter Sponge Cake enhances every party's dessert course with the sweet and tangy combination of citrus and bitters.

These tasty foods paired with hot temperatures call for cooling off with inventive bitters-forward drink recipes like the Queen's Park Swizzle, Angostura's signature Trinidadian cocktail, and a summertime go-to, the Traditional Mojito. These drinks balance the art of the swizzle with the tastes of tiki to provide guests with refreshing beverage options.

Whether you're an aspiring home chef, an amateur bartender or anything in between, you can elevate summer entertaining with bitters to complement an array of ingredients for exceptional entertaining all summer long.

Find more summertime food and drink recipes to savor at AngosturaBitters.com.


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Pulled-Pork Sliders with Bitters

Servings: approximately 14 small sandwiches

Chili Rub:

  • 3-3 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon cooking oil

Bitters Sauce:

  • 1 can (15 ounces) unseasoned tomato sauce
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons Nature's Intent apple cider vinegar
  • 1 tablespoon Angostura aromatic bitters
  • 1 tablespoon chili powder
  • 3 large cloves garlic, chopped
  • 1-2 tablespoons cornstarch (optional)
  • 14 small slider buns
  1. To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes.
  2. Cut pork shoulder across grain into 1 1/2-2-inch thick slices; trim excess fat. If needed, cut into chunks to remove some fat.
  3. Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide, high-sided saute pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm.
  4. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan.
  5. Return meat to pan; spoon sauce over meat. Cover and cook 1 hour and 15 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm.
  6. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened.
  7. To serve: Pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.

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Queen's Park Swizzle

Makes: 1 cocktail

  • 12-14 mint leaves
  • 1 ounce fresh lime juice
  • 1 ounce Demerara simple syrup
  • crushed ice
  • 2 ounces Caribbean rum
  • 6-8 dashes Angostura aromatic bitters
  • 1 mint sprig, for garnish
  1. In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice.
  2. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted.
  3. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.

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Traditional Mojito

Makes: 1 cocktail

  • 1 cube brown sugar
  • 1/2 ounce simple syrup
  • 12-15 mint leaves
  • 3/4 ounce fresh lime juice
  • 2 ounces white rum
  • 2 dashes Angostura aromatic bitters
  • crushed ice
  • 1 bottle club soda
  • 1 mint sprig, for garnish
  1. In Collins glass, muddle brown sugar cube and simple syrup, then add mint and lightly press to extract flavor. Add lime juice, rum and aromatic bitters.
  2. Fill glass with crushed ice and swizzle.
  3. Repack with crushed ice and top with club soda. Garnish with mint sprig.

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Orange Butter Sponge Cake

  • 8 ounces butter, plus additional for buttering pan
  • 2 cups cake flour, plus additional for flouring pan
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon Angostura orange bitters
  • 1 cup freshly squeezed orange juice
  • powdered or extra-fine sugar, for dusting
  1. Heat oven to 350° F.
  2. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.
  3. With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.
  4. Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.
  5. Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out.

Photo courtesy of Getty Images (Pulled-Pork Sliders with Bitters, Orange Butter Sponge Cake)

Source:

Dessert 12 July 2018

Pop Up Sweet Treats

(Family Features) When the weather is warm and it’s time for a sweet treat, look for seasonal goodies that complement summertime fun. For example, reach for an option like whole-grain, fluffy and crisp popcorn which can be an easy, DIY snack.

Combine sweet and salty flavors to create something delicious to devour like Coconut Popcorn Crunch Pie or delightful Down Home Apple Pie Popcorn.

To better serve a crowd, try these Perfect Picnic Popcorn Squares, Popcorn S’mores or Key Lime Popcorn Clusters at your next family pool party or summertime barbecue with friends.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.
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Down Home Apple Pie Popcorn

Yield: 10 cups

  • 3          tablespoons melted butter
  • 1          teaspoon vanilla extract
  • 2          tablespoons brown sugar
  • 1          teaspoon ground cinnamon
  • 1/8       teaspoon ground allspice
  • 1/8       teaspoon ground nutmeg
  • 8          cups popped popcorn
  • 1          cup dried apple chips, broken into large pieces
  • 1/4       cup toffee bits
  1.  Heat oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.
  2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.
  3. Sprinkle apple chips and toffee bits over top. Bake 15 minutes, or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

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Key Lime Popcorn Clusters

Yield: about 32 clusters

  • 8          cups popped popcorn
  • 4          whole graham crackers, finely chopped, divided
  • 1          jar (7 1/2 ounces) marshmallow creme
  • 1/4       cup butter or margarine
  • 2          tablespoons grated lime peel
  • 1          tablespoon key lime juice
  1. Line 9-inch square pan with foil.
  2. In large bowl, combine popcorn and all but 2 tablespoons graham cracker pieces.
  3. In large glass bowl, microwave marshmallow creme and butter on high 1 minute. Stir until butter is melted. Stir in lime peel and lime juice.
  4. Pour marshmallow mixture over popcorn, mixing thoroughly.
  5. Using damp hand, firmly press mixture into prepared pan. Sprinkle with reserved graham cracker pieces. Refrigerate 2 hours until firm.
  6. Lift foil from pan. Break popcorn mixture into clusters.

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Coconut-Popcorn Crunch Pie

Yield: 12 servings

  • 2          quarts popped popcorn, unsalted
  • 1          can (4 ounces) flaked coconut, toasted
  • 1          cup sugar
  • 1          cup light corn syrup
  • 1/2       cup butter or margarine
  • 1/4       cup water
  • 2          teaspoons salt
  • 1          teaspoon vanilla
  • 1          quart vanilla, spumoni or butter pecan ice cream
  • fresh fruit, for topping (optional)
  • chocolate sauce, for topping (optional)
  1. In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
  2. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
  3. On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
  4. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.

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Perfect Picnic Popcorn Squares

Yield: 12 squares

  • 1          cup light corn syrup
  • 1/2       cup sugar
  • 1/2       cup brown sugar
  • 1          cup reduced-fat peanut butter
  • 3/4       cup raisins
  • 8          cups air-popped popcorn
  • nonstick cooking spray
  1. In large saucepan, combine corn syrup, sugar, brown sugar and peanut butter.
  2. Bring to boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
  3. In large bowl, combine raisins and popcorn; pour hot mixture over popcorn and toss carefully with wooden spoons until well-coated.
  4. Spray 9-by-13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
  5. Cut into squares and serve.

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Popcorn S’mores

Yield: 20 pieces

  • 1          cup firmly packed light brown sugar
  • 1/2       cup (1 stick) butter or margarine
  • 1/2       cup corn syrup
  • 1/2       teaspoon baking soda
  • 10        cups freshly popped popcorn
  • 1          package (10 1/2 ounces) miniature marshmallows
  • 2          cups mini graham cookies
  • 1          cup chocolate chips
  1. In medium saucepan, combine brown sugar, butter and corn syrup.
  2. Cook over high heat 5 minutes; remove from heat and stir in baking soda.
  3. In large bowl, combine popcorn and marshmallows.
  4. Pour sugar mixture over popcorn to coat.
  5. Gently stir in graham cookies and chocolate chips.
  6. Spread mixture evenly into greased 15-by-10-inch pan.
  7. Let cool completely. Break into pieces.

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Ballpark Popcorn Crunch (VIDEO)

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 quarts unsalted popped popcorn
  • 1 cup chopped walnuts
  1. Cream together butter and brown sugar till light and fluffy.
  2. In a separate bowl, toss popcorn and walnuts.
  3. Add creamed mixture to popcorn and nuts. Combine until coated.
  4. Spread on a large baking sheet in a single layer.
  5. Bake at 350-degree oven for 10 minutes or until crisp.

Source: Popcorn Board

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