FROM THE COOKBOOK SHELF
Lickety-Split Meals by Zonya Foco, a registered dietitian, host of Zonya's Health Bites on PBS, is a must for cooks who are into speedy meal preparation. For health conscious people on the go, Lickety Split Meals has a lot to offer. This 2007 edition of Lickety Split Meals is an updated edition and replaces previously published editions of this book under the same title, which was published by ZHI Publishing, Copyright 1998, 2004 by Zonya Foco. I like the way this cookbook stands up on your countertop for easy reference. An even more important selling point is that all you need to know about the food value of each recipe is there! Most cookbooks can't make that claim. Money-saving tips are also included. I can't think of a recent cookbook that does anymore than this one to meet the challenges facing food shoppers today.
French fries may be a no-no but not Zonya's Oven Fries.
OVEN FRIES
- 4 medium baking potatoes or sweet potatoes
- 1 tablespoon canola or olive oil
- 1/2 teaspoon Mrs. Dash or any salt-free seasoning you like
- Salt, pepper and ketchup
Preheat oven to 375F. Thoroughly wash and scrub potatoes (Zonya recommends peeling if non-organic potatoes are used). Cut lengthwise into wedges. Place in bowl. Drizzle oil over potatoes and toss. Sprinkle salt-free seasoning over potatoes and toss. Spread seasoned potatoes over baking sheet. Set timer and bake 50 minutes or until tender. At the sound of the timer, transfer to a serving dish. Sprinkle lightly with salt and pepper to taste. Serve with ketchup. Recipe makes 4 servings.
Source: Lickety Split Meals by Zonya Foco, RD. For more information about buying this cookbook, call toll free at 888-884-5326 or visit www.Zonya.com.
FROM THE COOKBOOK SHELF
A birthday party just isn't complete without cake. Whether it's for a child or adult, featuring simple or decadent ingredients, a made-from-scratch cake is the perfect way to celebrate someone's special day. The Birthday Cake Book, by acclaimed cookbook author Dede Wilson, shows how easy it is to create a dessert that everyone will clamor for, no matter what the day is.
Starting with a set of 10 master batters, from classic yellow and angel food cakes to delectable dark chocolate, spice and banana cakes, and 15 fabulous frostings, the author describes how to mix, match and build the basics to come up with a variety of scrumptious cakes worth celebrating.
Dede Wilson is the author of several highly acclaimed cookbooks including Truffles, the Baker's Field Guide series and The Wedding Cake Book, which was nominated for an IACP Cookbook Award.
Every baker should have a recipe for a basic yellow cake like this one that makes two 9x2-inch round layers.
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YELLOW CAKE
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature, cut in small pieces
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
Position a rack in the middle of the oven. Preheat oven to 350F. Coat the insides of two 9x2-inch round cake pans with nonstick cooking spray; line the bottoms with parchment paper, then spray the parchment. Whisk together the flour, baking powder and salt in a medium-size bowl to combine and aerate; set aside. Beat butter until creamy for 2 minutes, with an electric mixer on medium-high speed. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down bowl once or twice. Beat in eggs, one at a time, scraping down after each addition and allowing each egg to be absorbed before continuing. Add the flour mixture in three additions, alternately with the milk, while beating on low speed. Begin and end with the flour, and beat briefly until smooth. Divide batter evenly between the pans and smooth the tops with a spatula. Bake for 20 to 25 minutes or until a toothpick inserted into the layers shows a few moist crumbs when removed. Cool pans on wire racks for 8 to 10 minutes. Unmold, peel of the parchment and place the layers directly on the racks to cool completely. My favorite frosting on a yellow or chocolate cake is caramel. Even if you always use cake mixes, do make this homemade caramel frosting. It will make a so-so cake spectacular!
CARAMEL FROSTING
- 1 1/2 cups lightly packed dark brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into pieces 1/2 cup plus
- 1 tablespoon heavy cream
- 3 cups confectioners' sugar (plus extra if needed), whisked before measuring
- 2 teaspoons vanilla extract
Combine the brown sugar, butter and cream in a medium-size saucepan and bring to a simmer over medium-high heat. Simmer for 2 minutes, stirring frequently. Remove from heat and whisk in the confectioners' sugar and vanilla until smooth and spreadable. This will happen very quickly. Use the frosting immediately. Quickly fill your cake. For the top and sides of the cake quickly pour the remaining frosting on top of the cake all at once, then quickly spread it around and down the sides with an icing spatula. If it sets up too quickly, dip your icing spatula in hot water. Recipe makes about 3 cups.
Source: The Birthday Cake Book by Dede Wilson; The Harvard Common Press, October 2008; $19.95/softback. Order from Amazon.com. |
