New Dessert Trend Keeps It Fresh
(NAPSI)—Move over, cupcakes. The newest dessert trend is
Minicakes, made in 8- or 9-inch pans, look special yet can be
eaten in a day or two, when cake is freshest.
“Cake is best eaten in the first day or two,” says Carol
Kicinski, a gluten-free recipe developer, food writer and TV
Kicinski created the single-layer Cherry Cake recipe featured
below. It is studded with ruby-red maraschino cherries and has a
tart, lemony flavor. And, as an added benefit, the recipe can be
prepared with a gluten-free flour blend, if desired.
She recommends keeping a jar or two of maraschino cherries on
hand because these tasty fruits are an easy way to add color and
fun to many desserts. For more recipes, tips and information,
(Makes 8 servings)
Nonstick cooking spray
1½ cups sliced almonds, divided
1¼ cups maraschino cherries, quartered
1½ cups all-purpose flour or gluten-free flour blend
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 tablespoon turbinado sugar
Freshly whipped cream
Preheat oven to 350º F. Spray 8- or 9-inch cake pan well with
cooking spray. Line with parchment paper on the bottom and
Finely grind 1¼ cups almonds in food processor (you should end
up with 1 cup); combine with cherries in small bowl. In separate
bowl, place flour; take out 1 tablespoon flour and stir into
cherry mixture. To the remaining flour, add baking powder and
salt; whisk to combine.
Cream butter and sugar with electric mixer for 3 minutes or
until light and fluffy. Add eggs, one at a time, beating well
and scraping down sides of bowl after each addition. Add flour
mixture and fold together. Stir in the cherry mixture. Finely
grate lemon peel into the batter and add juice of the lemon;
stir to combine. Pour the batter into the prepared pan. Sprinkle
with remaining ¼ cup sliced almonds and turbinado sugar on top.
Bake 50 to 75 minutes or until cake is golden brown and
toothpick inserted into center comes out clean. Cool in pan 15
minutes, then remove from pan to wire rack. Cool completely.
Serve topped with whipped cream, if desired.
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Go NUTS For Healthy Snacks
nuts as a healthy source of protein, according to research
published by the Harvard School of Public Health.* Researchers
looked at the diets of more than 37,000 men and 83,000 women to
see if they could find a link between diet and increased risk of
death from heart disease or cancer. They found that replacing
one serving of red meat with one serving of nuts was linked to a
19 percent lower risk of premature death or total mortality. The
study reinforces the role of nuts as an important part of a
addition to the Harvard study, the 2010 Dietary Guidelines for
Americans (DGA) encourages eating more plant-based foods, which
has brought nuts into the spotlight as a great choice for
protein, fiber and healthy fats. In fact, the DGA includes nuts
on its list of “foods and nutrients to increase” for disease
prevention and overall good health. Additionally, the DGA
includes nuts as an example in its suggestion to choose a
variety of protein-rich foods.
“Protein is used most efficiently when consumed throughout the
day,” says Becci Twombley, RD, CSSD, Nutrition Director for the
UCLA Bruins, who is a board-certified specialist in sports
dietetics. “Adding protein-rich snacks like one ounce of
pistachios in between meals will help the body to build muscle
Athletes and fitness enthusiasts are well aware of nuts as a
valuable snack, accomplishing two goals: adding protein to their
diets while satisfying hunger pangs between meals. The USA Men’s
and Women’s Water Polo Teams have identified pistachios as their
“You really can’t go wrong with pistachios,” says Twombley.
“With six grams of protein in every 160-calorie serving,
pistachios are a protein front-runner compared to 160 calories
of other convenience snacks.”
Pistachios provide a new twist for nut lovers. They can be
enjoyed right out of the bag or prepared in a creative way, like
these flavored pistachios developed by Chef Grant MacPherson. He
suggests experimenting with your own seasoning to customize your
more information about the health benefits of pistachios and to
find tasty recipes, visit www.AmericanPistachios.org.
Pistachios with Black and White Peppercorns
4 tablespoons canola oil
1 pound American pistachios, in shell
¼ ounce ground black peppercorns
¼ ounce ground white peppercorns
Sea salt to taste
Warm the canola oil in a stovetop pan, add the pistachios and
toast evenly. Add the ground black and white pepper, coat evenly
and continue toasting; season with sea salt to taste. Remove
from heat and serve warm in the dish of your choice.
*Pan A, Sun Q, Bernstein AM,
Schulze MB, Manson JE, Stampfer MJ, Willett WC, Hu FB. Red meat
consumption and mortality: results from 2 prospective cohort
studies. Arch Intern Med. 2012 Apr 9; 172(7):555-63.
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Five Simple Steps For Cooking A Great Steak
steak has long been a crowd favorite at cookouts, not everyone
is comfortable preparing it—so here’s some advice from steak
Follow these five tips that make grilling up steak simpler than
1. Choose the right cut and quality of meat. Some
cuts are better for grilling than others, depending on the
combination of fat and meat that contribute to the flavor.
There’s no right or wrong answer. Decide what’s right for you
and consult your grocer or butcher on the choices available.
Meats are graded on several categories, including the marbling
of fat, which adds to the distinct flavor of steak.
2. Give your steak time to breathe and season early. Let
your steak sit on the counter for at least 20 minutes before
cooking. Steaks at room temperature take seasoning better and
will cook faster. Season steaks about 15 minutes before you put
them on the grill to give the seasoning a chance to dissolve and
evenly flavor the meat.
3. Find your grill style and flavor. Gas
grills are great for cooking but can sometimes impart a gas
flavor to the steak. Coal grills create a more natural smell of
the meat cooking. Wood chips can add flavor if you’re smoking
your meat but may also add to grilling time.
4. Hands off. Avoid
constantly flipping your steak. Know how thick your steak is and
roughly how long it takes to cook. Flip it once and give it a
quarter turn once on each side. For a one-inch steak, cook each
side for approximately nine minutes for a medium temperature.
5. Keep it simple. Let
the natural flavors of the steak stand on their own. A good cut
of meat doesn’t need to be slathered in sauces, thick rubs and
butter. A little salt, pepper and light seasoning will do just
If you don’t have the time or patience to cook your own steak,
you can leave the grilling to the restaurants of Buffets, Inc.
The new Rancher’s Select® Sirloin is now available every night
of the week after 3:30 p.m. at Ryan’s®, Old Country Buffet® as
well as Country Buffet®, Hometown® Buffet, Fire Mountain® and
Granny’s BuffetSM. This premium steak is grilled fresh and
served to order by skilled Grillmasters.
For more information, visit www.hometownbuffet.com,
www.ryans.com,www.grannysbuffet.com and www.firemountainbuffet.com.
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A Gift For Your Favorite Family
family time together can be a relaxing moment in today’s
Studies have shown that it is important for families to spend
time together on a regular basis and share as many meals as
possible. Eating together is about more than just food. When
families eat together, they talk about the things that happened
in their day and how they felt. They grow closer and build a
stronger bond because they are some of the most important people
in your life.
your family seeks more ways to spend quality time together,
consider the following ideas:
• Family fun. Set
a night aside that you always spend together. Don’t allow any
interruptions, even if the night revolves around games and
• Brunch. If
coordinating everyone for dinner is a problem, have breakfast
together on the weekend.
• Sweet Treat. Plan
a dessert night once a week. Take turns choosing or making the
• Celebrate. Find
family occasions to celebrate together over a special meal out.
You don’t have to wait for graduations or other special events.
Get together for a meal to celebrate life’s small victories,
such as your child learning to ride a bike.
you know a family that finds it a challenge to eat together,
give them a gift card for a meal. Bakers Square has launched a
new online gift card program at www.BakersSquare.com.
The gift cards can be e-mailed, texted or posted to the Facebook wall
of the recipients. Birthday, Graduation and everydayeGift Cards,
along with many other holiday-themed cards, are available. You
don’t have to wait until a holiday comes along to celebrate
because you can celebrate the small victories in life. If your
son has a great game or if your daughter gets good grades in
school or if your spouse or you earn a promotion, you can
customize the message for pretty much anything.
With personalization options available, the fun, convenient gift
cards can be sent with personal photos and/or audio messages. To
redeem the cards, print out the e-mail or show the message on a smartphone to
the cashier. BakersSquare
serves breakfast, lunch, dinner and weekend brunch, and is
renowned for its award-winning pies, with over 25 varieties.
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Five Suggestions To Simplify Your Daily Life
can be a little less complicated if you consider these hints to
help simplify daily life:
1. Before you barbecue. Preslice
and chop veggies for sides the day before a family barbecue.
Similarly, bake treats the night before, cool and seal them in
air-tight containers. Cutting back on prep the day of an event
means more time to mingle and enjoy the company of family and
2. Simplify s’mores. Portion
out s’mores supplies for a camping trip by placing equal amounts
of marshmallows, graham squares and chocolate pieces into
separate baggies for each camper. When the time comes to roast
this favorite treat around the fire, there will be no scrambling
for supplies and no one will worry about missing out on the
3. Break up cleaning projects. Spread
household chores throughout the week. Pick a time to clean every
day and pair each room with a specific day of the week; for
instance, always declutter the living room on Tuesdays. Set a
timer for 20 to 30 minutes, and tackle that daily chore.
4. Tote a gym bag. Pack
a gym bag with workout clothes, a towel and a water bottle and
keep it at your desk or in your car. Having these items easily
accessible will make it easier to seize any window of
opportunity for exercise.
5. Stock the kitchen. Avoid
the weekday “what’s for dinner?” crunch by stocking a few
staples in the pantry. Keeping dried grains or pastas from the
bulk aisle, frozen veggies, favorite proteins and fresh salad
greens in the pantry or fridge helps when busy days call for
throwing together a quick meal. Stock up on R.W.
Knudsen Family® Just
to use in a quick salad dressing or reduction sauce with
wholesome fruity flavors.
To celebrate the simple things in life, R.W. Knudsen Family created
the Share Your Simple promotion. The company’s all-natural
beverages have been made with a simple philosophy for more than
50 years without added sugar or artificial ingredients.
You can share your tips to simplify life for a chance to win one
of three $4,500 Grand Prizes or 14 biweekly prizes atwww.facebook.com/rwknudsen.
No purchase necessary. Promotion
open to legal residents of the 50 United
D.C., 18 years and older. Promotion subject to complete Official
Rules, available atwww.facebook.com/rwknudsen.
Void where prohibited.
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Chef LaDuke Shares
Secrets For Successful Grilling Season
warmer weather has you craving fresh, grilled food, Red
Lobster’s Senior Executive Chef LaDuke has
some helpful tips for you this grilling season. Or, if you
prefer to save time and eat from the experts, be sure to visit
Red Lobster to enjoy delicious seafood, steak and chicken,
prepared by trained Grill Masters.
1. Clean Reigns Supreme. Whether
grilling fish, steak or chicken, a clean grill is a must. Start
by scraping the grill with a wire-bristled brush to remove any
remnants from previous grilling. Then, using a nonaerosol product
such as a towel, coat the grill grates with a light coat of
vegetable or olive oil to prevent food from sticking.
2. Marinate Gradually. Let
your meat marinate in a refrigerator for up to two hours before
cooking to infuse the flavor. Set aside an extra dish of
marinade just for basting while cooking to avoid spreading any
bacteria. Finally, before putting your meat or seafood on the
grill, drain off the excess marinade or sauce and pat dry.
3. Identify the Hot Spots. Check
the grill for hot and moderate temperature zones. The chefs at
Red Lobster do this by briefly running a hand about three inches
above the grill. It should be at least at 500 degrees for meat
and fish. For even cooking, place thicker foods at the center of
the grill, smaller pieces toward the edges, and leave one inch
of space between each piece of food.
4. Check the Clock. Steak,
fish and chicken can all be grilled at the same temperature, but
they require different grill times. Fish, depending on
thickness, should be cooked for about two to three minutes on
each side. Steak, depending on preference, should be cooked for
about four to five minutes on each side. For boneless chicken,
cook for about four to five minutes on each side. And for
bone-in chicken, cook for six to eight minutes and always use a
meat thermometer to ensure a proper temperature of 165 degrees.
additional grilling tips and seafood recipes, visit www.redlobster.com.
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Tips From The Masters Of Barbecue
Brooklyn to Albuquerque, Seattle to Sarasota and
everywhere in between, few things say summer
in America the
same way that barbecue does.
help you maximize your outdoor cooking experience, here are some
Cooking Low And Slow
While there are exceptions, barbecue is about cooking low and
slow-at a low temperature in a leisurely manner using indirect
heat. This is different from grilling—think steaks, hamburgers
or hotdogs—on a grill that’s much closer to the coals.
you’re cooking brisket or pork shoulder, the temperature should
be about 225° F, and you will want to let it go for several
hours because the fatty and connective tissue in these cuts need
time to cook until tender.
Learn From Those Who Know
Mastering the art and craft of barbecue is easier with expert
guidance. EvenKansas City’s
legendary Arthur Bryant learned about barbecue from his brother
Charlie, who learned his craft from a man named Henry Perry,
known in Kansas
“The Barbecue King.”
Fortunately, you don’t have to travel through time or across the
country to learn from a barbecue master. Tune in to the new
season of barbecue competition TV series “BBQ Pitmasters,”
now airing on Destination America.
each stop, contestants cook dishes from St.
ribs to Texasbrisket
and Carolina pulled
pork and everything in between-all in an effort to find out who
truly is the best of the best when it comes to barbecue. The
contestants will be competing for $50,000 and the title of
Kingsford BBQPitmasters Grand
Viewers will learn the secrets of the craft, both from the
contestants and the judges, such as Myron Mixon,
who is considered a BBQ legend and one of the most awarded men
in competitive BBQ. He is also a previous winner on the series.
Destination America is
a TV network that celebrates the people, places and stories of
States. Its original series
cover such diverse subjects as American food favorites;
mysteries and legends; heroes and innovators; and iconic
landmarks and natural wonders.
learn more and discover whether Destination America is available
in your local area, visit www.destinationamerica.com.
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Simple Guidelines For Safer Grilling
outdoors is in at any time of year. When you grill, it’s
important to follow the guidelines from the USDA’s Food Safety
and Inspection Service to prevent harmful bacteria from
multiplying and causing food poisoning:
When shopping, buy cold food such as meat and poultry last,
right before checkout. Separate raw meat and poultry from other
food in your shopping cart and put packages of raw meat and
poultry into plastic bags.
Plan to go home right from the store. Consider taking a cooler
with ice for perishables. Always refrigerate perishable food
within two hours—within one hour when the temperature is above
At home, place meat and poultry in the refrigerator immediately.
Freeze poultry and ground meat that won’t be used in a day or
Completely thaw meat and poultry before grilling so it cooks
evenly. Use the refrigerator for slow, safe thawing. For quicker
thawing, you can defrost in the microwave or in cold water if
the food will be placed immediately on the grill.
marinade is a savory, acidic sauce in which a food is soaked to
enrich its flavor or to tenderize it. Marinate food in the
refrigerator, not on the counter. Poultry and cubed meat or stew
meat can be marinated up to two days. Beef, veal, pork and lamb
roasts, chops and steaks may be marinated up to five days. If
some of the marinade is to be used as a sauce on the cooked
food, reserve a portion before putting raw meat and poultry in
it. However, if the marinade used on raw meat or poultry is to
be reused, make sure to let it come to a boil first to destroy
any harmful bacteria.
When transporting food, keep it cold. Use an insulated cooler
with sufficient ice or ice packs to keep the food at 40° F or
below. Pack it immediately before leaving home. Keep it cold
until ready to use.
Always wash hands with soap and water before handling food. Use
hand sanitizer or moist towelettes if soap and water are not
Meat and poultry cooked on a grill often brown very fast on the
outside. Use a food thermometer to be sure the food has reached
a safe minimum internal temperature.
After cooking meat and poultry on the grill, keep it hot until
served-at 140° F or warmer. Keep cooked meats on the side of the
grill rack. At home, cooked meat can be kept hot in an oven set
at approximately 200° F, in a chafing dish or slow cooker or on
a warming tray.
Refrigerate any leftovers promptly in shallow containers.
Discard any food left out more than two hours.
Learn more atwww.fsis.usda.gov/factsheets/barbecue_food_safety/index.asp.
more information, visit www.fsis.usda.gov or
ask a food safety question anytime at www.AskKaren.gov or
via smart-phone at m.askkaren.gov or call 1-888-MPHOTLINE.
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