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f O O d
CHOCOLATE & VANILLA RECIPES
h a lf-a n d -h a lf and w h is k to fo rm a sm o oth
paste. W h is k in
rem aining
h a lf-and -ha lf.
U sing a h e a t-p ro o f spatula o r w o o d e n spoon,
s tir co n sta n tly o ve r m e d iu m heat, scraping
b o tto m , sides, and corners o f pan u n til fillin g
thicke ns and begins to bubble. C ook and s tir
1 m in u te m o re to fu lly coo k cornstarch. S tir in
th e 2 tsp. v a n illa extract. Im m e d ia te ly p o u r
in to crust, le ve lin g w ith spatula. C ool 1 hour,
uncovered, a t ro o m te m p e ra tu re . R efrig era te
in cove red c o n ta in e r to c o o l com pletely.
Serve w ith S piced Pears. MAKES 12 SERVINGS.
SPICED PEARS I n la rg e sau cepan c o m b in e
11/2 cu p s w h ite w in e ,
1/2
c u p P o ire W illia m
(p e a r liq u e u r) o r p e a r n e cta r, 2 T b sp. sugar,
and 1 v a n illa bean, s p lit le n g th w is e o r 2 tsp.
van illa . B rin g to b o ilin g . R educe heat; sim m er,
uncovered, 25 m in u te s o r u n til re duced to 1
cup. S tir in 3 sliced firm , rip e pears. R e tu rn to
b o ilin g . R educe he at and cover. S im m e r 5 to 8
m in u te s m o re o r u n til pears are crisp-tend er.
R em ove fro m heat; cool. R efrig era te u n til
re a d y to serve.
EACH SERVING 227
cal, 11 g fa t, 33 m gchol,
91 m g sodium , 25 g carbo, 1 g fiber, 2 g pro.
R U STIC C H O C O LA T E PIE
“I ten d to p ic k up a slice a n d ea t it w ith
m y fin gers, like p iz z a "
PREP: 30 MIN. CHILL: 30 MIN. BAKE: 10 MIN.
OVEN: 400oF/350oF
34
cup unbleached all-p urp ose flo u r
4
tsp. salt
5
Tbsp. cold unsalted b u tte r
1/2
to
2
Tbsp. cold w a te r
6
oz. b itte rs w e e t o r sem isw eet
cho colate (n o t to exceed
62
% cacao), coarsely chopped
2
egg w hites, at ro om te m p e ra tu re
’/8
tsp. cream o f ta rta r
’/2
tsp. vanilla e xtra ct
’/
cup sugar
’/8
tsp. salt
3/4
cup chopped pecans o r w alnu ts
3
Tbsp. pine nuts, toasted
C hocolate shavings (o p tio n a l)
1
.
T o m a ke c ru s t, in b o w l th o ro u g h ly m ix
flo u r a n d
1/4
tsp. salt. C u t b u tte r in c h u n k s
a n d ad d to b o w l. W ith tw o k n iv e s o r p a s try
b le n d e r, c u t b u tte r in to flo u r, to s s in g to
c o a t w ith flo u r u n til la rg e s t piece s are size
o f p in e n u ts a n d re m a in in g re se m b le
coa rse b re a d c ru m b s . A s y o u w o rk , scrape
flo u r u p fro m b o tto m o f b o w l, an d scrape
b u tte r fro m k n iv e s o r p a s try b le n d e r. D o
n o t le t b u tte r m e lt o r b le n d c o m p le te ly
in to flo u r. D riz z le
11/2
T b sp. c o ld w a te r
o v e r flo u r m ix tu re w h ile to s s in g a n d
m ix in g , u n til ju s t m o is t e n o u g h to h o ld
to g e th e r w h e n pressed. A d d
rem a in in g
w a te r i f ne eded . T u rn o u t o n p la s tic w ra p .
G a th e r in to fla t d is k , p re s s in g in a n y loose
pieces. W ra p in p la s tic ; re frig e ra te 30
m in u te s o r u p to 3 days.
2
. P osition ra ck in lo w e r th ird o f oven. Preheat
oven to 400°F. L e t d o u g h stand 30 m in u te s at
ro o m te m p e ra tu re , o r u n til p lia b le e n o u g h to
r o ll w ith o u t cra ckin g. O n lig h tly flo u re d
surface, ro ll d o u g h to 1 4 x9 -in ch oval, a b out
1/8
in c h th ic k , ro ta tin g and d u s tin g w ith flo u r
to p re v e n t stickin g . B ru s h excess flo u r fro m
dough; fo ld in h a lf to tra n s fe r to a piece o f
p a rc h m e n t s lig h tly la rg e r th a n dough. U n fo ld
dough. L o o se ly fo ld and ro ll edge, w ith o u t
pressing, to fo rm rim m e d crust. Place
p a rc h m e n t w ith p a stry o n b a k in g sheet. Bake
10
to
12
m in u te s, o r u n til lig h t g o ld en b ro w n
(c ru s t edge w ill be a little ra w inside).
3
. M e a n w h ile , fo r fillin g , m e lt cho colate in
m icro w a ve o n 50% p o w e r (m e d iu m ) a b out 2
m inu tes. S tir fre q u e n tly u n til cho colate is
alm o st c o m p le te ly m elted. R em ove fro m
m icro w ave. S tir u n til m e lte d ; set aside.
4
. In b o w l be at egg w h ite s w ith cre am o f
ta rta r and v a n illa u n til so ft peaks fo rm .
G ra d u a lly add sugar and
1/8
tsp. salt. Beat
u n til w h ite s are s tiff b u t n o t dry. P o u r pecans
and m e lte d chocolate o ve r w h ite s ; fo ld w ith
spatula u n til b a tte r is u n ifo rm color.
5
. R em ove c ru s t fro m oven. R educe oven to
350°F. D o llo p fillin g o n cru st. S pread to
1/2
in c h th ic k . Bake 10 m in u te s, o r u n til surface
lo o ks d r y and s lig h tly cra cked (fu d g y inside ).
C o o l o n b a k in g sheet on rack. Serve w a rm o r
cool. C over and re frig e ra te a fte r 2 h o u rs o r
up to 24 hours. T o serve, s p rin k le p in e n u ts
a n d c h o c o la te shavings. MAKES 10 SERVINGS.
EACH SERVING
268 cal, 20 g fa t, 16 m g chol, 100
m g sodium , 23 g carbo, 3 g fiber, 4 g pro.
1 6 8 FEBRUARY 2010
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