food
WHA
T’S
COOK
ING
t
HOLIDAY FRUIT PIE
Quickly stir together cranberries and
golden raisins for a pie that’s as colorful
as it is delicious.
PREP:
40
M
IN. CHILL:
30
M
IN. BAKE:
45
M
IN
.
COOL:
1
HR. OVEN
375
°F
i
recipe Butter Pastry,
right
1
12-oz. bag fresh cranberries or frozen
cranberries, thawed
2
to 3 tsp. finely shredded orange peel
i
cup orange juice
Vi
cup golden raisins
Vi
cup dried cranberries
1
cup sugar
V4
cupall-purposeflour
1
egg, lightly beaten
2
to 3 tsp. sugar
1.
Prepare Butter Pastry.
2.
In saucepan combine cranberries, orange
peel, orange juice, raisins, and dried
cranberries; bring to boiling over medium
heat Cook, uncovered,
3
m
inutes. In bowl
combine sugar and flour; add to saucepan.
Cook and stir until thickened and bubbly;
cook
1
minute more. Remove from heat.
3.
Preheat oven to
375
°F. On floured surface,
roll one dough portion to
12
-inch circle. Wrap
pastry around rolling pin. Unroll into
9
-inch
pie plate. Pour in filling. Trim bottom
pastry
to1 /2 inch beyond edge.
4.
On floured surface, roll remaining dough
to
13
-inch circle; cut into V^-inch-wide strips.
Weave strips over fruit filling in lattice
pattern. Press strips into bottom
pastry rim.
Seal and crimp edge, if desired. Brush with
egg and sprinkle with 1 tablespoon sugar.
5.
Cover edge with foil. Bake
25
minutes.
Remove foil. Bake
20
minutes more or until
top is nicely browned and filling is bubbly. Let
stand at least
1
hour. SERVES 8.
BUTTER PASTRY In bowl combine
2
V2 cups
all-purpose flour, 2 tablespoons sugar, and
1
teaspoon salt. Using fork, cut in
l/s
cup
chilled shortening and 6 tablespoons chilled
unsalted butter cut into V2-inch pieces until
crumbly. Using fork, stir in 8 to
9
tablespoons ice water, 1 tablespoon at a time,
until dough just starts to form. Knead
2
or
3
times in bowl. Divide in half. Form halves
into
2
discs. Wrap with plastic wrap; chill at
least
30
minutes.
EACH
SERVING
608
cal,
34
gfat
(20
g sat. fat),
162
mgchol
,229
mgsodium,
73
gcarbo,
3
gfiber,
7
gpro.
CH O CO LA TE LOAF W ITH
BU TTERSCO TCH GLAZE
PREP:
25
M
IN. BAKE:
45
M
IN. COOL:
45
M
IN.
OVEN:
350
°F
1
cup whipping cream
4
oz. sem
isweet chocolate, chopped
Vi
cup unsalted butter, softened
1
cup packed brown sugar
3
eggs
2
tsp. vanilla
1 Vi cupsall-purposeflour
V4
cup unsweetened cocoa powder
1
Tbsp. baking powder
V4
tsp. baking soda
i
recipe Butterscotch Glaze,
below
1.
Preheat oven to
350
°F. Butter and flour
9
x
5
x
3
-inch loaf pan; set aside.
2.
In small saucepan heat whipping cream over
medium heat just until hot. Remove from
heat; add chocolate. Stir until chocolate is
melted. Let stand until completely cool.
3. Meanwhile, in bowl beat V2 cup butter with
electric mixer on medium speed
30
seconds.
Add
1
cup brown sugar; beat on high until
fluffy, about 2 minutes, scraping bowl
occasionally. Beat in eggs and vanilla. Beat in
cooled chocolate mixture until smooth.
4.
Combine flour, cocoa, baking powder, and
baking soda; add to butter mixture. Beat on
medium until well-combined, 1 to 2 minutes.
Pour in prepared pan; smooth with spatula.
5.
Bake
45
minutes or until toothpick inserted
in center comes out clean. While loaf bakes,
prepare Butterscotch Glaze. Cool loaf in pan
on rack
10
minutes. Remove from pan; cool
completely. Pour half the Butterscotch Glaze
on loaf. Pass remaining glaze. SERVES 8.
BUTTERSCOTCH GLAZE In skillet combine
V2
cup brown sugar, 1 tablespoon lemon juice,
3
tablespoons water, and
3
tablespoons
unsalted butter; cook and stir over medium
heat until sugar dissolves, about
1
m
inute. Stir
in
V2
cup sliced kumquats; 1 tangerine, sliced
and seeded; and V4 cup cranberries. Cook,
stirring frequently, just until kumquats start to
soften, about
3
minutes. Remove from heat.
EACH SERVING
608
cal,
34
gfat(
20
gsat.fat),
162
mgchol
,229
mgsodiwn,
73
gcarbo,
3
gfiber,
7
gpro.
