AMERICA’S
*PRETZEL
* r“
-A_
Share the Best.
OF IIANOVER
Crunchy outside. Creamy
inside. Real peanut butter
sandwiched between two
bite-sized crispy pretzel snaps.
At Snyder’s of Hanover, we’ve
been sharing our love
of pretzels for generations.
After all, the best things in life
are made to be shared.
I Amo :'".vs Pretzel Bakery Since
1909
'
food
AMERICAN
HOME COOKING
RECIPES
2
tsp. pure vanilla
3
cups sifted cake flour
i
Tbsp. Scott’s homemade baking
powder,
below,
or baking powder
1
recipe Chocolate Icing,
below
1. Let butter, eggs, and milk stand at room
temperature for 30 minutes. Butter, line
with waxed paper, butter, and lightly flour
five
9
><l!/
2
-inch round baking pans.
2
. Preheat oven to 350°F. In a large mixing
bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Gradually add sugar, beating until well
combined. Add eggs, one at a time, beating
well after each addition. Beat in salt and
vanilla. Combine flour and baking powder.
Alternately add with milk to butter
mixture. Spread batter in prepared pans,
using about
11/3
cups batter per pan.
3
. Bake about 15 minutes or until tops spring
back when lightly touched. Cool in pans on
wire rack for 5 minutes. Remove from pans;
remove and discard waxed paper. Cool
completely on wire racks. Frost with
Chocolate Icing.
MAKES ABOUT 16 SERVINGS.
SCOTT’S HOMEMADE BAKING POWDER
In a
small bowl combine
lA
cup cream of tartar
and 2 Tbsp. baking soda. Sift together
3 times. Transfer to a clean, tight-sealing
jar. Store at room temperature, away from
sunlight, for up to
6
weeks.
EACH SERVING
657
cal, 21 gfat, 120 mgchol,
246 mg sodium, 113gcarbo, lgfiber, 7gpro.
CHOCOLATE ICING
START TO FINISH: 30 MIN.
5
cups sugar
/ 3
cup unsweetened cocoa powder
Vt.
tsp. kosher salt
/2
cup unsalted butter, cut up
1
12-oz. can evaporated milk
/2
cup whole milk
2
tsp. pure vanilla
1
. In a 4- to 5-quart Dutch oven stir together
sugar, cocoa, and salt. Add butter and milks.
Cook and stir over medium heat until sugar
is dissolved. Bring to a boil over medium-
high heat, stirring occasionally. Boil gently
for 4 minutes, stirring often. Clip candy
thermometer to side of pan. Reduce heat
and cook to 230°F, stirring occasionally,
about 15 to 20 minutes.
2
. Remove from heat; stir in vanilla. Cool
slightly, without stirring, for
20
minutes or
until thermometer registers between 165°F
and 170°F and icing begins to thicken to the
consistency of hot fudge sauce (pourable,
but not runny). Generously ice between
layers, and on top and sides of cake by
pouring on some of the icing and spreading
with
an
offset spatula,
m a k es
4
V
4
CUPS.
CHICKEN-CHILE
STEW WITH BEANS
" The dry tepary beans need to soak in water
overnight, so plan ahead. I f you can't find
tepary beans, any good white bean can be
used,"says Scott. Find tepary beans at
ranchogordo.com.
START TO FINISH: 2 HRS.
1
lb. dry tepary or navy beans
6
chicken thighs (2’4 lbs.)
Kosher salt and freshly ground pepper
2
thick slices salt pork (about 4 oz.)
2
dried whole pasilla peppers (optional)
8
cups chicken stock or water
2
large yellow onions, finely chopped
2
large Anaheim or poblano peppers,
seeded, ribs removed, and cut in
VVinch dice*
1
small serrano or jalapeno pepper,
seeded and minced* (optional)
1 Tbsp. chopped garlic
1
Tbsp. paprika
1 Tbsp. chili powder
l
Tbsp. unsweetened cocoa powder
KIM: People don’t make enough cakes -
from scratch these days. And they
certainly don’t make five layers. Why
should we give it a try?
SCOTT: Nothing compares to a
homemade cake. When you cut into it
and there’s all those layers, friends are
dazzled. This one calls for an old-
fashioned boiled chocolate icing made
with rich powdered cocoa. The ratio of
the thin layers of velvety cake to the
icing is perfect.”
206
SEPTEMBER 2010
BETTER HOMES AND GARDENS
