(NAPSA)—Oneoflife’s simple pleasures is the irresistible aroma of freshly baked homemade cookies, muffins and cakes. The joys of baking are within easy reach of anyone with a few recipes and a good set of bakeware. Ultimately, the secret to better baking lies in the bakeware. Most experts agree that the best pans are those made of heavy-gauge nonstick-coated aluminum. Aluminum is preferred over steel because of its ability to conduct heat evenly. One high-quality brand, T-Fal’s Patisserie, is crafted in France of heavy-gauge, 2.4mm aluminum with a light gray nonstick surface inside andout. Available in a wide range of shapes and sizes, Patisserie delivers breads, cookies, cakes and muffins that are expertly baked and that release effortlessly. Recipe Contest Enter your favorite original recipe in T-Fal's Perfect Baker Contest for a Grand Prize of a trip to Paris for two and a baking class at Le Cordon Bleu. Deadline for entries is Feb. 15, 2002. First-, Second- and Third-Place winners will receive prizes of $1,500, $1,000 and $500, respectively, of TFal cookware, bakeware and small appliances. Pick up an entry form wherever T-Fal Patisserie is sold, or send a self- addressed stamped envelopeto: T-Fal Perfect Baker Contest, P.0.B. 396 Pine Brook, NJ 07058-0396. Or, download entry forms and enter recipes online at www.t-fal.com. Cool cookie sheet on wire rack for 2 minutes and then transfer cookies with spatula to wire rack to cool completely. 6. Repeat until finished. EASY-DOES-IT CHOCOLATE LAYER CAKE Yield: 12 servings Often the secret to better baking is heavy-gauge nonstick aluminum bakeware. Here are two delicious recipes madewith T-Fal Patisserie Bakeware: PEANUT BUTTER COOKIES Yield: 4 dozen cookies 1% cupsall-purpose flour \% teaspoon baking powder 1 stick (1/2 cup) butter, softened %4 cup creamy or chunky peanut butter '% eup packed brown sugar % cup granulated sugar 1 large egg '% teaspoon vanilla extract 1. Preheat oven to 375F. 2. In a small bowl, combine flour and baking soda. 3. In a large bowl, beat butter with a mixeron low until creamy. Add peanut butter and brown and granulated sugars Continue mixing until blended. Mix in egg and vanilla. Reduce speed to low and mix in half of flour mixture until blended. With wooden spoon, stir in remaining flour mixture until combined. 4, Shape doughinto 1”balls and place 2” apart on ungreased T-Fal Patisserie cookie sheets. Using the tines of a floured fork, flatten to %” thick. 5. Bake 10 to 12 minutes, until lightly browned at edges. 2 1 %4 34 1/4 '% 1% 1 cupsall-purpose flour cup granulated sugar cup brown sugar cup unsweetenedcocoa teaspoons baking powder teaspoonsalt cups milk stick (4 cup) butter, softened 2 large eggs 2 teaspoons vanilla extract 12 ozs. whipped cream or topping Whole untrimmed strawberries 1. Preheat oven to 350F. Grease two 9” round T-Fal Patisserie cake pans. 2. In a large bowl, combine flour, granulated and brown sugars, cocoa, baking powder, baking soda, salt, milk, butter, eggs and vanilla. With mixer at low speed, blend until dry ingredients are moistened. Increase to high speed and beat until smooth, about 3 minutes. 3. Divide batter between pans. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Invert layers onto racks and cool completely. 4. Place one layer on cake plate and spread with 4% cup of whipped topping. Top with remaininglayer. Frost side and tops of cake with remaining toppingandfinish with an arrangementof the strawberries.
