Dayrecipe Food Community

Rosemary Leicht of Bethel, Ohio, writes: “I’ve been a finalist in the Pillsbury Bake-Off three times, so I’m something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don’t venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don’t enter as many competitions as I used to, but my family still looks forward to my latest creations.”

Look for cinnamon chips in the supermarket’s baking section.

Makes 10 servings.

INGREDIENTS

• 116- to 17-ounce package date-bread mix
• 1/2cup (1 stick) plus 2 tablespoons butter, room temperature1cup sour cream
• 2large eggs
• 1/2cup cinnamon chips
• 1/3cup chopped pecans
• 1teaspoon ground cinnamon
• 1/2teaspoon ground allspice

DIRECTIONS Preheat oven to 350°F. Butter and flour 9×5x2-inch metal loaf pan. Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel).

Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel.

Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cakeout onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.

While at The Boathouse restaurant in Sydney, we sampled a dish of baby bok choy so good that it led us to create our own version. It would be delicious
with pan-seared shellfish and Asian eggplant.

Makes 2 servings.

INGREDIENTS

• 1cup chicken broth
• 3tablespoons unsalted butter
• 3/4lb baby bok choy, trimmed
• 1/2teaspoon asian sesame oil

DIRECTIONS Bring broth and butter to a simmerin a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reducedto about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixtureover bok choy.

Kao Kua

Active time: 10 min Start to finish: 25 min

Makes 1/4 cup.

INGREDIENTS

• 1/4cup raw thai sticky ricespecial equipment:a mortar and pestle or an electric coffee/spice grinder

DIRECTIONS
Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle.

Cooks’ note:
Rice powder is best when ground just before using to preserve the nutty flavor and aroma. Toasted whole rice keeps 3 weeks in an airtight container; powder keeps 4 days.

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Now that the weather is warming up, you may be looking for some interesting drinks to cool you down. If you like Pimms, then I’m sure you’ll enjoy this iced tea. It is fruity & very refreshing – pefect for any hot day.

Yields 6 glasses

INGREDIENTS:

• 6 tea bags (black or green if you prefer)
• 5 fl oz fresh squeezed orange juice, well chilled
• 5 fl oz ginger ale, well chilled 1/2 lime, juice of
• 12 small spigs of fresh mint
• 6 slices of orange
• 6 slices of lemon
• 6 slices of cucumber
• 6 slices of apple
• 2 tbsp sugar
• 2-3 cups of ice cubes

1. Make the tea by pouring 1 1/2 litres of boiling water over the tea bags. Add the sugar and 6 sprigs of mint to the teapot.
2. Allow the tea to infuse for 20 minutes. Remove & discard the tea-bags and leave the tea to cool completely.
3. When the tea is properly cooled, remove the mint from the teapot.
4. Pour the ice cubes into a large glass jug and pour in the tea along with the orange and lime juices and 6 more sprigs of mint. Finally add the orange and lemon slices, stir thoroughly, and serve in glasses with more ice.