f o
o
î
O N E M E N U TH R EE W AYS RECIPES
coat. Pile on a serving platter. Top with
green beans, peppers,
V i
cup
halved pitted
kalamata olives,
and
/4 cup toasted chopped
walnuts.
Serve at once or refrigerate up to
2 4
hours.
> MEMORIAL DAY: QUICK-PICKLED
Prepare recipe as directed through step
1
in
go-to recipe, adding 1 lb.
asparagus
and/or
snow peas
during the last
3
minutes of
cooking. Drain; rinse under cold water.
Place in serving container with red pepper
(
and a thinly sliced
shallot.
In screw-top jar
combine the
4
cloves of garlic, minced; the
crushed red pepper; olive oil; lime peel;
and lime juice with
V i
cup
cider vinegar, lA
cup
sugar,
2 tsp. snipped fresh
tarragon or
dillweed,
1 tsp.
each celery seed
and
dry
mustard, wad salt
to taste. Cover; shake
well to combine. Pour over bean mixture;
toss to coat. Serve at once or refrigerate up
to 6 hours.
EACH s e r vin g (M o th e r’s Day)
5 8
cal,
2
gfat,
0
mg chol,
102
mg sodium,
9
g carbo,
3
g fiber,
2
g
pro.
(G radu ation)
239
cal,
8
gfat,
0
mg chol,
308
mg sodium,
3 6
gcarbo,
4
gfiber,
7
gpro.
(M em orial Day)
72
cal,
2
gfat,
0
mg chol
, 103
mg sodium,
12
g carbo,
3
gfiber,
2
g pro.
d o -a h e a d tip
GREEN BEANS
P re p a re th ro u g h
s te p i th e da y b e fo re and sa u té ju s t
b e fo re se rvin g . T h e pasta salad w ill
h o ld in th e re frig e ra to r fo r up to a
day. T h e p ic k le d g re e n beans can be
to s s e d to g e th e r and c h ille d fo r up
to 6 h o u rs .
GO-TO RECIPE
B U T T E R C A K E S W IT H S O U R C R E A M F R O S T IN G
Fo r Mother’s Day, the cupcakes are made
extra special with a surprise strawberry jam
center (see “Jam -Filled,”
right).
The jam is
optional fo r the Graduation and M em orial
D a y variations.
PREP:
45
MIN. BAKE:
15
MIN. COOL:
5
MIN.
OVEN:
350
° F
1
cup (2 sticks) butter, softened
P/3
cup sugar
3
eggs
2
tsp. vanilla
2
cups all-purpose flour
2
tsp. baking pow der
V2
tsp. baking soda
14
tsp. salt
2/3
cup butterm ilk
1
Recipe So u r Cream Frosting,
below
1
.
Preheat oven to
350
oF. Line twenty-four
21/2-inch muffin cups with paper bake cups.
2
.
In large mixing bowl beat butter with
electric mixer on medium-high for about
1
minute. Add sugar. Beat until light and
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in vanilla. Whisk
together flour, baking powder, soda, and
salt. Add flour mixture in two additions,
alternating with buttermilk, and beating
on low after each addition until combined.
3
.
Fill lined cups about
V i
full. Bake
15
to
18
minutes or until a toothpick inserted in
center comes out clean. Cool in pans on
wire rack for
5
minutes. Remove cupcakes
from pan; cool completely on wire rack.
4
.
Fill and/or frost as directed,
right.
After
frosting, refrigerate for
2
to
2 4
hours.
SOUR c r e am fr o stin g
In large mixing bowl
beat V2 cup (1 stick)
softened butter
with
mixer
30
seconds; beat in one 8-oz. carton
sour cream.
Gradually beat in one
2
-lb. bag
powdered sugar.
Beat in
1
tsp.
vanilla
and
1
Tbsp.
milk.
Use at once or refrigerate up to
3
days. Remove from refrigerator
3 0
minutes
before using. Frost cupcakes with a knife, or
spoon frosting into large self-sealing plastic
bag. Snip one corner of bag and squeeze to
pipe onto cupcakes.
> MOTHER’S DAY: JAM-FILLED
Prepare as directed in go-to recipe. Before
frosting, with the handle of a wooden
spoon, make an indentation in the center of
each cupcake. Spoon or pipe a scant
teaspoon of jam into each indentation. Frost
with Sour Cream Frosting. Top with sugar
flowers. (Find sugar flowers among baking
ingredients at the grocery store, or at
baking supply stores.)
> GRADUATION: HAT-TOPPED
Prepare as directed in go-to recipe. Pour
nonpareils into a shallow dish. After frosting
roll edge of cupcakes in nonpareils to make
colored rim, using your hands to help
nonpareils stick to frosting if needed. For
toppers, place
4
oz. semisweet chocolate in
small microwave-safe bowl. Microcook
2
minutes, stirring every
30
seconds until
melted. Dip small crackers such as Wheat
Thins in melted chocolate. Immediately
place on top of chocolate-covered cherry,
and top with a mini M&M and fruit leather
cut to resemble a tassel. Place cupcakes in
covered container and refrigerate until set
or up to
3
days.
> MEMORIAL DAY: SUNDAES
Stretch heavy-duty foil across a deep souffle
dish. Cut about
10
holes in top to hold rolled
sugar ice cream cones. Place cones upright in
dish. Pipe or spoon batter into cones to fill
V i
to
3/4
full, making sure to get batter into the
bottom of the cones. Bake
22
to
25
minutes or
until top springs back when lightly touched.
Top with sorbet, ice cream, nonpareils,
whipped cream and a maraschino cherry.
EACH SERVING (Ja m -filled cupcake + fro s tin g )
397
cal, IS gfat,
65
mg chol,
195
mg sodium,
63
g carbo,
1
gfiber,
4
g pro.
2 0 0
MAY 201
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