Newspaper Page Text
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The Home Journal’s
DINNER
TABLE
Homemade ice cream
Jean Rea has a new col
umn today about her memo
ries of making homemade
ice cream as a child. Get out
your freezer, because she’s
got recipes that will make
your mouth water. See Page
38.
Better ways with beef
Yvonne Sutherland has
good ideas for cooking the
leaner cuts of beef. Try her
recipes for Picture Perfect
Pot Roast, London Broil,
Balsamic-Glazed Sirloin
Steak and Meat Loaf. See
Page 38.
Cookies for the kids
The first week of school
offers plenty of challenges
to kids and teens, so home
should be a safe haven, with
plenty of cookies and milk.
See recipes for Oatmeal
Raisin Cookies, Oatmeal
Applesauce Cooks and no
bake Peanut Butter Balls on
Page 28.
Zipper bags
Try those new zipper bags
for steaming vegetables or
fish. Charlotte Perkins has
tried them out and reports on
the results. See Page 28.
" ’ I
HI
Recipe of the Week
Maryland Stuffed Shells
24-30 Jumbo Shells
12 oz. crab meat
1 tbsp. of green pepper,
finely chopped
1 tbsp. of red onion, fine
ly chopped
3 tbsp. margarine, divid
ed
1/2 tsp. pepper
1 tsp. Old Bay Seasoning
1 egg, beaten
2 cups skim milk, divid
ed
1/2 cup low-fat mayon
naise
2 tbsp. flour
1/2 cup grated Parmesan
cheese
Preheat oven to 350
degrees €. Cook pasta
according to package direc
tions. While pasta is cook
ing, sautd green pepper and
onion in 1 tsp. melted marga
rine until tender.
Combine the crab meat,
spices, egg, 2 tbsp. milk,
vegetables, and mayonnaise.
Spoon mixture into shells.
Spray the bottom of a 9 x 13
casserole dish with cooking
spray, place stuffed shells in
dish in a single layer.
Melt 2 tbsp. of margarine
in saucepan. Over low flame,
stir in flour with a wire whisk
and gradually add 1-1/2
cups of milk. When sauce
is smooth, stir in Parmesan
cheese. Drizzle sauce over
shells. Sprinkle top with Old
Bay seasoning. Bake for 30
minutes or until bubbling.
Source: ilovepasta.org
WEDNESDAY,
AUGUST 8, 2007
In 1950, the co-founder of the
Minneapolis-based Nordic Ware
Co., H. David Dalquist, created the
Bundt jan at the request of mem
bers of die Minneapolis chapter
ofHadassah,a
Jewish worn-
en’s service I ,1
organization, " I
By 1960, f A
boostedbya KL I
Good House
keeping Maga- KITCHEN
zme photo aDE
and .recipe for sue Ade
"Oldllantation
Pound Cake
baked c i a Bundt pan, the fluted,
durabl <, cast-aiurainum pan had
cake pan.
that when EBa Helfrich entered the
196617th annual Pillsbury Bake-
Off contest, she chose a Bundt pan
to dazzle die judges with her “Tun
nel ofFudge Cake.”
.Although Helhkh’s chocoholic's
dream-come-true confection
placed second, she helped turn the
popularity of the Bundt pan into
nationwide Bundt mania.
Over the decades, a Bundt pan
demic spread around the world.
Happily sassing victim myself, 1 own
ANNIVERSARY BUNDT PAN CHOCOLATE SOUR (REAM CAKE
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This cake was baked in a special edition anniversary Bundt cake pan manufactured by the Nordic Ware
Co. The company was founded In 1946 by H. David and Dorothy Dalquist. H. David Dalquist created the
Bundt pan in 1950.
1 cup nonalkanized cocoa powder,
plus more for dusting pan
7 Vi ounces semisweet chocolate
pieces
1 cup boiling water
2 1 /« cups all-purpose flour
VA teaspoon baking soda
1% teaspoon salt
2 !4 sticks unsalted butter
2 A cups firmly packed light brown
sugar
5 large eggs, lightly beaten
4 teaspoons vanilla extract
1 'A cups sour cream
1 'A cups semisweet chocolate chips
Have all ingredients at room
temperature. Preheat oven to 325
degrees. Grease Bundt pan and dust
with cocoa powder; tap out excess.
In a small mixing bowl, combine
cocoa and chocolate pieces. Add
the boiling water and whisk until
chocolate melts and the mixture
is smooth and blended; set aside.
Over a sheet of parchment (or wax)
paper, sift together the flour, baking
soda and salt; set aside. In the bowl
of an electric mixer, beat the butter
on medium speed until smooth and
creamy. Reduce speed to low and
BUNDT
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After a cake baked in a Bundt pan took second place in the 17th
annual Pillsbury Bake-Off contest, a Bundt pan-demlc spread
around the world like hot fudge sauce over devil's food cake.
several Bundt pans, including die
Rose pan, the Cathedral pan, the
Star pan and the Festival pan, to
name just a few.
“Today, there are nearly 60
million Bundt pans in kitchens
across the continent," said David
Dalquist, president of Nordic Ware
and son of the company’s co
founders.
"Almost a Bundt pan in every
pantry.”
In 2006, a year following the
add the brown sugar and beat until
well blended. Increase speed to
medium and beat until mixture is
light and fluffy, about 5 minutes. Add
the eggs, one at a time, beating well
after each addition. Add vanilla. Re
duce speed to low and add the flour
mixture, alternately with the sour
cream, beginning and ending with
the flour, beating just until blended
and no lumps of flour remain. Slowly
add chocolate-cocoa mixture and
beat until well blended and no white
streaks remain. Fold in chocolate
chips. Pour batter into prepared pan
and bake for 60-65 minutes. Cool
cake in pan for 15 minutes before in
verting on to wire rack. Allow to cool
for at least one hour before topping
with chocolate ganache. Serves 16.
Kitchen Ade note: This is one of
the best chocolate cakes I have ever
eaten.
Kitchen Ade note: The anniversa
ry Bundt pan has a capacity of 12-15
cups. If you want to bake this cake
and do not have a large enough
Bundt pan, bake in any tube pan of
similar capacity.
Food
death of H. David Dalquist, Nordic
Ware celebrated the 60th anni
versary of the Bundt by offering a
special-edition Bundt pan.
If you don't own a Bundt pan,
or need to replace the one you've
had for more years than you care to
remember, this is the one to get For
more information on the pan, or
on the 2007 Nordic Ware “Bundts
Across America” contest currently
under way through Sept. 1, visit
www.noidicware.aim
CHOCOLATE MHACHI
6 ounces (1 cup) semisweet
chocolate pieces
2 tablespoons unsalted butter
'A cup heavy cream
In small saucepan bring the cream
and butter just to a boil, then
remove from heat. Stir in chocolate
chips and whisk until chocolate is
melted and mixture is smooth. Pour
ganache over cake and allow to drip
down sides. Allow ganache to set at
least 15 minutes before serving.
Sue Ade, a Lowcountry resident
since 1985, is a gourmet baker
and collector of vintage cooking
utensils and cookbooks. She can
be reached at sueade@aol.com
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1966 TUNNEL OF FUDGE CAKE
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cm.-.
1 3 /< cups margarine or butter,
softened
1 % cups granulated sugar
6 large eggs
2 cups powdered sugar
2’/4Cups Pillsbury's BEST
All-Purpose or Unbleached
Flour (Measure flour by lightly
spooning into measuring cup
and leveling off)
3 /< cup cocoa
2 cups chopped walnuts (do not
omit)
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This dish can be made In one 12-cup Bundt pan, halved for a 6-cup Bundt pan, or made Into
Individual 1-cup size Bundt pan muffins.
SOUTH Of THE BORDER TAMALE CRESCENT RINGS
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2 pounds ground beef
A cup plus 1 tablespoon
cornmeal
2 teaspoons chili powder
1 teaspoon salt
1 cup chopped onion
1 cup chopped green or black
olives
1 cup ketchup
1 (16-ounce) can (2 cups) whole
(or diced) tomatoes
1 (12-ounce) can (1 'A cups) whole
kernel corn, drained
1 (8-ounce) can (1 cup) tomato
sauce
2 cans(B-ounces each)
refrigerated Quick Crescent
Dinner Rolls
BERRY CHEESE
MOLD
2 (6-ounce) packages lemon or
strawberry
gelatin
'A cup sugar
4 cups boiling water
3 cups cold water
2 pints strawberries, hulled and
halved (or
sliced)
2 (8-ounce) packages cream
cheese, softened
2 teaspoons vanilla extract
Dissolve gelatin and sugar
in boiling water. Add cold
water. Chill 5 cups gelatin until
thickened, leaving remaining
SUZ£
% cup powdered sugar
%cup cocoa
V/t to 2 tablespoons
milk
Heat oven to 350 degrees.
Grease and flour 12-cup fluted
Bundt pan or 10-inch tube pan.
In large bowl, beat margarine
and granulated sugar until
light and fluffy. Add eggs one
at a time, beating well after
each addition. Gradually add
2 cups (8-ounces) shredded
Cheddar or American cheese
Preheat oven to 375 degrees,
in fry pan, brown ground
beef; drain. Stir in remaining
ingredients except crescent
rolls, cheese and 1 tablespoon
cornmeal. Simmer, uncovered
stirring occasionally, while pre
paring crust. Separate crescent
dough into eight rectangles.
Firmly press perforations to
seal. Place 6 rectangles, spoke
fashion in a 12-cup Bundt pan,
forming a crust. Press to seal.
Sprinkle with 1 tablespoon
cornmeal and cheese. Spoon
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Bundt pans art available In a variety of shapes and sizes. Check
out Nordic Ware at www.nordlcware.com
gelatin at room temperature.
Add strawberries to thickened
gelatin; pour into a lightly oiled
12-cup Bundt pan. Chill until
set, but not firm. Beat cream
cheese until smooth; gradually
add reserved gelatin and va
PAGE 1B
powdered sugar; blend well.
By hand, stir in remaining cake
ingredients until well blended.
Spoon batter into prepared
pan; spread evenly. Bake for
58 to 62 minutes. Cool upright
in pan on wire rack 1 hour;
invert onto serving plate.
Cool completely. In small bowl
combine all glaze ingredients
until well blended. Spoon over
top of cake, allowing some to
run down sides. Store tightly
covered. Serves 16.
ground beef mixture over
cheese. Cut each remaining
crescent rectangle into 4 short
strips; lay across top of tilting
spoke-fashion. Seal to inner
and outer dough edges. Bake
25 to 35 minutes. Cool upright
in pan 10 minutes; invert onto
serving plate. Serves 10-12.
Kitchen Ade note: Recipe
may be halved for a 6-cup
Bundt pan or modified for
a 6-cup Bundt muffin pan,
using 1 crescent roll for each
muffin cavity. Recipe will
work just as well without the
cheese.
nilla beating until well blended.
Spoon cream cheese mixture
over gelatin in pan. Chill over
night or until firm. Unmold.
Kitchen Ad* not*: Recipe may
be halved for a 6-cup Bundt pan.