2011 Taste of Home Cooking School

Sunday, October 9, 2011An Advertising Supplement for theGwinnett Daily Post

gwinnettdailypost.com

Everyone Gets a Gift Bag! Thursday, October 13th • Gwinnett Center

Doors open at 4 p.m. for the Vendor ShowCooking Show begins at 7 p.m.

TASTEOFHOME.COM/COOKING-SCHOOLS

Learnstep-by-step expertcooking techniques

Meetpeople like you wholove to cook

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Enjoyentertaining cookingdemos by our topculinary specialists

Page 2 • TASTE OF HOME • Sunday, October 9, 2011 • Gwinnett Daily Post • gwinnet tdai lypost .com

Meet Taste of Home Culi-nary Specialist, Michelle “Red” Roberts. Michelle con-ducts Cooking School shows across the country. Her love of traveling to experience the flavors of different cities com-bined with her enthusiasm for cooking allows her to share her culinary passion with people just like you! When did her love for the kitchen start? Michelle grew up helping her grandmother in the kitchen and knew at an early age that she wanted a

career in food. And as an accomplished singer, she can combine her two “loves” of being on stage and cooking. The passion continued from there. Michelle earned an Associate of Applied Sci-ence degree from Copiah-Lin-coln Community College in Wesson, Mississippi and a Bachelor of Science degree in Culinary Arts from Mississip-pi University for Women in Columbus, Mississippi. When asked what her favorite part of the Cooking

School experience is, Michelle replied, “I love being on stage, entertaining, and sharing my love of cooking!” Michelle resides in Calera, Alabama, with her two cats; Simon and Madeline. One of her favorite activities includes spending time at home watch-ing good movies. Michelle is looking for-ward to coming to Gwinnett. “We’re going to have a lot of fun at this event! Trust me, you don’t want to miss it!” says “Red.”

Culinary Specialist Michelle Roberts Blends Passion and Skill to Share the Season’s

Best Recipes, Tips, and Techniques

gwinnet tdai lypost .com • Gwinnett Daily Post • Sunday, October 9, 2011 • TASTE OF HOME • Page 3

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Visit our booth at the Taste of Home event onOctober 13th and get a “taste” of what you’ve been missing!

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DARWINDARWIN

Darwin is organized by the American Museum of Natural History in collaboration with the Museum of Science, Boston; The Field Museum, Chicago; the Royal Ontario Museum, Toronto, Canada; and the Natural History Museum, London, England.

Locally sponsored in part by The Isdell Family.

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Moms & Tots Weekly ProgramStories, games, songs, crafts and more for the 4 and under crowd!

Wednesdays from 11 a.m. - 12:30 p.m. through October 26

Really Really BIG Halloween PartySaturday, October 29 from 6:00 p.m. to 8:00 p.m.

Costume Parade hosted by Radio Disney, Trick-or-Treating, Spooktacular Photo Booth and a Kidgits® Club area for members!

Santa's Arrival on November 19 at NoonVisit Facebook.com/GwinnettPlace for more details

Whole grains are an important part of a healthy diet, but sometimes they’re a challenge to incorporate into your daily menu. Once you’ve made the decision to include more whole grains in your diet, the easiest place to start might be – perhaps surpris-ingly – with cookies. After all, who doesn’t indulge in cook-ies? According to King Arthur Flour Whole Grain Baking, “Studies show that when American bakers turn on the oven, they’re more likely to bake cookies than anything else.” Cookies are sweet and fla-vorful, full of chips and nuts, candy and dried fruit. And that’s why they’re so easy to

convert to whole grain. Exchange whole wheat flour for some of the all-purpose flour in a cookie laden with dark brown sugar, butter, toasted pecans, and chocolate chips, and no one will be the wiser. “Our best hint: Let the baked cookies rest for 24 hours, at room temperature, before serving,” says Susan Reid, editor of The Baking Sheet at King Arthur Flour. “This rest gives the bran a chance to soften, lessening the ‘gritty’ mouth-feel some folks get from whole wheat.”These cookies are a great way to convince yourself (and your family) that baking with whole grains can be a tasty

experience. Once you give them a try, you’ll look for reasons to bake with whole grains. More delicious whole grain recipes are available at kingarthurflour.com.

Basic Whole Grain Cookies

Ingredients:1/2 cup butter1/3 cup + 1 tablespoon sugar1/3 cup brown sugar, packed1/2 teaspoon salt1/4 teaspoon baking soda1/2 teaspoon baking powder1 teaspoon vanilla extract1 large egg3/4 cup King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour3/4 cup quick rolled oats2 tablespoons orange juice

2 cups chips, nuts, and/or dried fruitDirections: Beat together the butter, sugars, salt, baking soda, bak-ing powder, and vanilla until well combined. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again until smooth. Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. Cover the cookie dough, and refrig-erate until thoroughly chilled; at least several hours, or over-night. When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. Drop the cookies by the traditional teaspoonful (about 2 measuring tea-spoons, about a 1" ball) onto

Cookies get healthier with whole grains

Continued on Page 5


the prepared baking sheets, spacing them about 2" apart. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For non-refrigerated dough, bake for about 11 minutes. Remove them from the oven, and cool right on the baking sheets. Yield: about 5 dozen small cookies.

Whole-Grain Cookie Tips

• In plain-textured and/orlight-colored cookies, exchanging the all-purpose flour for whole wheat flour produces a noticeable but pleasant change. To temper the sometimes “tannic” flavor of

the whole wheat, add 2 table-spoons orange juice per cup of flour if the recipe calls for liquid (milk or water). • In “craggier” cookies, sub-stituting up to 50 percent whole wheat for the all-purpose flour is almost unno-ticeable. Sub-stituting 100 p e r c e n t w h o l e wheat, with no all-pur-pose flour, often works well, though we can’t guar-antee it for every recipe. •Ifyourcookiereci-

pe directs you to chill the dough, do it! Chilling will create a more tender, lighter-textured cookie that won’t spread too much when baking.

Chocolate Pumpkin Bread Recipe

Ingredients3-1/3 cups all-purpose flour

3 cups sugar4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt1/2 teaspoon baking powder

4 eggs1 can (15 ounces) solid-pack pumpkin

2/3 cup water2/3 cup canola oil

2 cups (12 ounces) semisweet chocolate chips

1 cup sliced almonds, toasted

Directions In a large bowl, combine the first six ingredients.

In another bowl, combine the eggs, pumpkin, water

and oil; stir into dry ingredients just until moistened.

Stir in chocolate chips and almonds.

Pour into two greased 9-in. x 5-in. loaf pans. Bake

at 350° for 70-75 minutes or until a toothpick

inserted near the center comes out clean. Cool for

10 minutes before removing from pans to wire racks

to cool completely. Wrap in foil and freeze for up to

3 months. To use frozen bread: Thaw at room tempera-

ture. Yield: 2 loaves (16 slices each).

Cream Cheese Pumpkin Muffins Recipe

Ingredients1 package (8 ounces) cream cheese, softened

1 egg1 tablespoon sugar

MUFFIN:2-1/4 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt2 eggs, lightly beaten

2 cups sugar1 cup canned pumpkin

1/2 cup canola oil

24 pecan halves, optional

Directions For the filling, in a small bowl, beat the cream

cheese, egg and sugar until smooth; set aside. In a

large bowl, combine the flour, pumpkin pie spice,

baking soda and salt. Beat the eggs, sugar, pumpkin

and oil; stir into dry ingredients just until moistened.

Divide half of the batter among 24 greased or

paper-lined muffin cups. Drop filling by teaspoonfuls

over batter. Top with remaining batter. Place a pecan

on each muffin if desired.

Bake at 350° for 20-22 minutes or until a tooth-

pick comes out clean. Cool for 5 minutes before

removing from pans to wire racks. Yield: 2 dozen.

Recipe courtesy Taste of Home.



Revamp a Standard Cookie Exchange and Create a

New Holiday Classic

Chex® Party Mix puts a mod-ern spin on the traditional holiday cookie exchange by creating a fun – and easy – way to get ready for the holidays while getting togeth-er with girlfriends: the Chex Party Mix-Change. Leave the stress and mess of baking behind and stir up some fun at the party by making delicious homemade Chex Party Mix recipes that wow crowds and take just 15 minutes to make in the microwave.

The concept is simple: host a party, asking friends to make enough of their favorite Chex Party Mix recipe to exchange so that everyone can share. Once the recipes are completed, place the treats in fun, festive DIY packaging to send everyone home happy with an assortment of goodies. More than 70 tasty Chex Party Mix recipes can be made in the microwave in 15 minutes or less, so hosting a Chex Party Mix-Change involves minimal plan-ning and preparation. And, Chex-PartyMixChange.com will have just about everything hostesses need to save time and add fun into the party-planning process includ-ing, invitations, packaging ideas and shopping lists. “A Chex Party Mix-Change is

a sassy way to streamline enter-taining season with less work, more fun, and, of course, tons of irresistible snacks to share,” said Liz Mascolo, Chex cereal market-ing manager. “And since all recipes can be made in the microwave in just 15 minutes, gal pals have less to do and more time to catch up and celebrate with each other.” Most Chex Party Mix recipes, including the Original recipe, can be made in the microwave with results just as crunchy and flavorful as treats made in the oven. And, to accommodate those who follow gluten-free diets, there are also 20 gluten-free Chex Party Mix recipes available at ChexPartyMix.com. If you’re looking for a fun twist on favorite holiday flavors at your Chex Party Mix-Change,

stir up a batch of Hot Buttered Yum Chex® Mix:Hot Buttered Yum Chex® Mix Prep Time: 15 Minutes Start to Finish: 15 Minutes Ingredients2 cups Cinnamon Chex® cereal 4 cups Honey Nut Chex® cereal 1/4 cup butter or margarine 1/4 cup packed brown sugar 2 tablespoons honey 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon rum flavoring 2 cups miniature marshmallows Directions 1. In large microwavable bowl, place cereals. In 2-cup microwav-able measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stir-

ring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mix-ture, stirring until coated. 2. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. 3. Cool slightly; about 5 min-utes. Stir in marshmallows. Spread on waxed paper. Store in airtight container.

16 servings (1/2 cup each) Other party pleasing recipes that work well for a Chex Party Mix-Change include: The Original Chex® Party Mix; Chex® Caramel-Choco-late Drizzles; Chex® PB and Choco-late Blast; and Chex® Pumpkin Pie Crunch. For additional information and great-tasting recipes, visit www.ChexPartyMix.com, or www.Chex-PartyMixChange.com.

Chex® Party Mix Introduces Chex Party Mix-Change, a Fun Update on the Holiday Party Tradition


Q: Higher humidity in the winter is more comfortable. A: True. Humidity is a friend in the winter, a menace in the summer. Proper indoor humidity (between 35-45%) not only helps you feel more comfort-able, but helps save on your power bill. Signs of low winter humidity may include static electricity, shrinking wood molding and floors, nosebleeds and upper respiratory problems. Q: Dust in my home means I need to have the ducts cleaned. A: False! Dust in your home is a symptom that you have either leaky ducts or outside air infiltra-tion. Either way, cleaning your ducts will only take care of the symptom, not the cause. A prop-erly sized and maintained hvac/duct system that is serviced regu-larly, should constantly remove dust from your home. Just make sure you keep your filter changed. If you have excessive dust, save your money from duct cleaning and call Holtkamp Heating & Air. Let’s find the source of your prob-lem! Q: George Washington invented a fan chair that could have been considered the first per-sonal AC. A: True. At least from our perspective! This fan chair is still

on display at Mount Vernon. Quite an engineering feat and pretty darn cool too! (Yes, that was a bad pun.) Q: Central heating & air sys-tems are designed to last about 25 years. A: False. Most come closer to 7-10 years. Of course, it depends upon the manufacturer, the quali-ty of installation, and regular maintenance. We can’t tell you which manufacturer we think blows this average out of the water but let’s just say, “It’s Hard to Stop a …” Q: Planting a tree beside your outdoor hvac unit helps increase its efficiency. A: False. It may actually reduce it. All landscaping should be kept a minimum of 18-22 inch-es from your outdoor unit in order to allow for adequate air circula-tion. Planting near your outdoor unit is always a bad idea! And don’t even think about screening it in! How would like it if someone shoved a towel in your mouth when you’re running a marathon? Q: Electrical static shocks when you touch your honey means your relationship is still alive. A: Well, we just can’t make that call. But refer back to 1) above!

Q: Your furnace filter only needs to be changed two times per year. A: Okay, let’s just make this short and sweet. A big FALSE! Your hvac filter should be changed on average, every 60 days unless you have a high efficiency filtra-tion system. In that case, the filter should be changed once per year. Now that you’ve gotten the hang of this quiz, “Like” Holtkamp HVAC on Facebook and answer the following question to be entered into our drawing for a $300 Visa Gift Card for one lucky Facebook Fan! Q: Question – What 1959 Marilyn Monroe movie starred Tony Curtis and Jack Lemmon about two men hiding from the mafia? (hint – you know the title has to do with heating and cooling!) Holtkamp Heating & Air is owned by Matthew and Suzanne Holtkamp and located in Suwanee, serving both residential and com-mercial customers. A Trane Com-fort Specialist Dealer™ and recipi-ent of the “Best of Gwinnett 2009-10”, Holtkamp HVAC specializes in energy-efficient, whole-house solutions helping customers be more comfortable while saving money. Visit us at www.Holtkam-pHVAC.com or call 770.271.7511

Truth or Pure Fiction? A Use-ful and Amusing Home QuizFrom Holtkamp Heating & Air, Your Local Heating & Air Experts


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Before you reach for the salt shaker, consider this: according to the Mayo Clinic, the number-one health threat for both men and women is heart disease. And a big part of preventing heart disease is reducing the amount of sodi-um, or salt, in your diet. So, how can you eat better without sacrificing flavor? Think fresh. The less processed the food you eat, the better; processed foods (canned soup, frozen entrees and other prepared items) tend to be high in sodium. Instead, load your grocery cart with fruits and vegeta-bles; lean meat, fish and skin-less poultry; low fat or fat free dairy products; and whole

grains and pastas. Taste as you cook. When a recipe calls for salt “to taste,” don’t just automatically dump it in. Use salt sparingly as you taste your food at various cooking stages. If you’re used to that salty taste, give it some time; your palate will soon adjust to foods that contain less or no salts. Use herbs. Either fresh or dried, herbs enhance foods’ flavor without sodium. Try basil, oregano, parsley, dill, onion or garlic powder, fresh-ly ground or cayenne pepper. Citrus is another flavor-booster. Try grating lemon zest, or add citrus juice to finished dishes. Cook with stock. A great

way to add flavor to pasta, rice, potatoes, and meat dish-es is to cook them in or with a lower sodium stock (chicken, beef/meat, seafood, or vegeta-ble), a healthier choice than high-sodium bouillon cubes or canned broth. If you make your own stock, keep extra in the freezer to always have some on hand. Load your pantry with prepared stock, being sure to choose a brand that’s lower in sodium and as close to home-made as possible. Kitchen Basics stocks contain even less sodium than the leading reduced-sodium broth. Kitchen Basics Real Cooking Stocks are slowly simmered from meat,

bones, vegetables & herbs... and just like homemade these stocks are ALL NATURAL with-out added MSG, chemi-cals, fillers or excess salts. A great pantry addition for soups and meals or to flavor your favorite fall vegetables. Whether you are control-ling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true to your culinary basics... Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning.Try this fantastic recipe for

Shake the Salt Habit and take control of your favorite recipes.

Continued on Page 9


FOOD ASSISTFOOD ASSISTANTANTNEEDED FOR OUR

GWINNETT COUNTYPUBLIC SCHOOL CAFETERIAS

• We prepare and serve school lunches• We offer paid training • Starting pay $9.40 per hour• More with veri�ed experience• Most jobs are 4 to 5 hour fast-paced positions• 4-Hour jobs qualify for bene�ts• Be home with your children before and after school,

weekends and summerVisit our website at: www.gwinnett.k12.ga.us

GCPS is an Equal Opportunity Employer

Asparagus Risotto and see how using wonderful ingredi-ents can add flavor without having to pile on the salt!Asparagus Risotto Submitted By: Chef Edward Marlier Ingredients1 pound asparagus4 Tbsp butter1/2 cup chopped onion (or shallots)1 cup arborio rice1/2 cup dry white wine32 oz. carton Kitchen Basics Unsalted Chicken Stock 1/2 cup freshly grated Parme-san cheese¼ cup freshly shaved Parme-san cheese¼ cup cooked bacon, cut into small strips (pancetta)Directions Prepare the asparagus by breaking off and dis-

carding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain and set aside. In a 3 or 4 quart saucepan, heat 3 tbsp.

butter on medium heat. Add the onions and cook until translucent. Add rice and cook for 2 min-utes more, stirring until nicely coated. While the onions are cooking, bring the stock to a simmer in a sauce-pan. Add the wine. Slow-ly stir, allowing the rice to absorb the wine. Once the wine is almost com-pletely absorbed, add stock to the rice 1/2 cup at a time until the liquid

is almost completely absorbed. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cook-ing and stirring rice until

the rice is tender, but still firm to the bite. Remove from heat. Gently stir in the grat-ed Parmesan cheese, the remaining butter, and the

asparagus. Garnish with bacon and shaved parme-san and serve immedi-ately. Serves 6. And for more recipes go to www.kitchenbasics.net.

Crumb-Topped Apple & Pumpkin Pie Recipe

Ingredients 1 sheet refrigerated pie pastry

2 cups thinly sliced peeled tart apples

1/4 cup sugar 2 teaspoons all-purpose flour

1 teaspoon lemon juice

1/4 teaspoon ground cinnamon

PUMPKIN FILLING:

1-1/2 cups canned pumpkin

1 cup fat-free evaporated milk

1/2 cup egg substitute

1/2 cup sugar 3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

TOPPING: 1/2 cup all-purpose flour

3 tablespoons sugar

4-1/2 teaspoons cold butter

3 tablespoons chopped walnuts

DirectionsOn a lightly floured surface, unroll pastry. Transfer

pastry to a 9-in. deep-dish pie plate. Trim pastry to

1/2 in. beyond edge of plate; flute edges. In a large

bowl, combine the apples, sugar, flour, lemon juice

and cinnamon. Spoon into crust.

In another large bowl, whisk the pumpkin filling

ingredients. Pour over apple mixture. Bake at 375°

for 30 minutes.

For topping, combine flour and sugar. Cut in butter

until crumbly; stir in walnuts. Sprinkle over pie.

Bake 20-25 minutes longer or until a knife inserted

into pumpkin layer comes out clean (cover edges

with foil during the last 15 minutes to prevent

overbrowning if necessary).

Cool on a wire rack. Refrigerate leftovers. Yield: 10

servings



Taste of HomeVendors

BELKBrandsMart

CharterDarrell Huckaby

Food LionGenghis Grill

Garden Plaza/The BridgeHoltkamp Heating & Air

Jackson EMC

Mall of GeorgiaMiche Bags

Princess HousePurple Rain

Randy's Nursery Silver Box

Spotlight PhotographyTastefully SimpleThe School House

Townecraft Cookware

Darrell Huckaby was born and raised in the North Georgia mill village of Porterdale and is a dou-ble-graduate of the University of Georgia. He and his lovely wife, Lisa, have been married for 29 years and live in Conyers, GA where Darrell teaches AP US His-tory at Heritage High School. He is currently in his 38th year as a classroom teacher. Darrell and Lisa have three children, Jamie, Jackson and Jenna—all of whom are either graduates of or students at UGA. He is an award-winning syn-dicated newspaper columnist whose by-line appears in a number of papers including the Gwinnett Daily Post. He also does a weekly humor spot titled What the Huck! on the Moby in the Morning coun-try music network. He has also

received numerous awards as an educator, including Teacher of the Year Honors from the Daughters of the American Revolution, Ameri-can Legion and Veterans of For-eign Wars. Darrell is the author of ten books, including Need Two, Grits is Groceries, A Southerner Looks at All Fifty States and What the Huck! His latest book, Second Help-ings; The Southern Eatin’ Cook-book, is a collection of over 200 tried and tested down home reci-pes as well as funny stories about how and why the citizens of the American South eat the things they eat. Darrell believes that grits, barbecue and sweet ice tea comprise three of the four basic food groups.

In addition to his teaching and writing, Huckaby is a much-in-demand public speaker and his Southern humor and unique reflections on life in the South “the way it was, the way it used to be, and the way it ought to be” make him a favorite with his readers and on the banquet circuit.

Darrell Huckaby ... Show Emcee


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GIVE A GIFTCARD.

Purchase a $100 American Express®

Vera Bradley Pink Giftcardand receive a Breast Cancer Awareness Fleece Blanket.

Fleece Blanket available October 1-31 while supplies last.

Available at Mall of Georgia from October 1-31 while supplies last with the purchase of $100 American Express® Vera Bradley Pink Giftcard. Offer not valid on prior giftcard purchases or considerations. Not to be combined with any other offer.

For every Vera Bradley Foundation for Breast Cancer giftcard purchased, Simon will pay $1 to the Vera Bradley Foundation.

American Express® Simon Giftcards® Use only at US merchants that accept American Express® Cards except cruise lines and casinos. Not for use at ATMs or for recurring payments. Not redeemable for cash. No fees after purchase. For more information, customer service, or Cardholder Agreement visit simongiftcard.com or call 1-800-331-5479. Issued by AEPCMC by license from American Express Travel Related Services Co., Inc.

GET A GIFT.

Purchase a $100 American Express®

Vera Bradley Pink Giftcardand receive a Breast Cancer Awareness Fleece Blanket.

Fleece Blanket available October 1-31 while supplies last.

Available at Mall of Georgia from October 1-31 while supplies last with the purchase of $100 AmericanExpress® Vera Bradley Pink Giftcard. Offer not valid on prior giftcard purchases or considerations. Not to be combined with any other offer.

For every Vera Bradley Foundation for Breast Cancer giftcard purchased, Simon will pay $1 to the VeraBradley Foundation.

American Express® Simon Giftcards® Use only at US merchants that accept American Express® Cardsexcept cruise lines and casinos. Not for use at ATMs or for recurring payments. Not redeemable for cash. No fees after purchase. For more information, customer service, or Cardholder Agreement visit simongiftcard.com or call 1-800-331-5479. Issued by AEPCMC by license from American Express Travel Related Services Co., Inc.

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The makers of Domino® Sugar are proud to introduce Domino® Organic Agave Nectar — a delicious and natural liquid sweetener that is made from the nectar of a succulent plant called the Agave, native to Mexico. Since agave nectar is a natu-rally sweet product, and ranks as having a low glyce-mic index, it makes for a versatile and ideal sweetener that can be used for baking as well as everyday sweetening. Low glycemic index foods are an important part of healthy diets as they help to keep energy levels balanced. In addition, agave nectar is a gluten-free product and it contains no allergens. Domino® Organic Agave Nectar is available in two fla-vors: Light Agave Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a pure sweetness that will not alter the flavor when sweet-ening beverages or recipes. It can be used to sweeten hot beverages like coffee and teas, and dissolves easily in cold drinks such as lemon-ades and smoothies. Light Agave Nectar can be used for baking desserts that are light in color such as vanilla cake, muffins and cheesecake. Amber Agave Nectar has a slightly thicker consistency than Light Agave Nectar and adds a

more caramel-like flavor to foods. It is ideal for sweetening breakfast foods like pancakes, oatmeal or cereal. The richer fla-vor of Amber Agave Nectar makes it delicious for baked goods that have a darker color like brownies, chocolate cake and cookies. It is also delicious for BBQ sauces and salad dressings. Both Domino® Organic Light and Amber Agave Nectar are sold in either 23.5 oz. or 11.75 oz. net weight bottles. (Agave nectar, like honey, is sold by weight, not by volume.) The sweetness of either Domino® Organic Light Agave Nectar or Amber lends itself perfectly for baking and cook-ing recipes. Since agave nectar is a liquid, it will incorporate easily into favorite desserts. When converting recipes that call for granulated sugar, fol-low this conversion:

2/3 cup Light Agave Nectar = 1 cup Granulated Sugar, reduce other liquids by 1/4 to 1/3 cup

2/3 cup Amber Agave Nectar = 1 cup Brown Sugar, reduce

other liquids by 1/4 cup

Discover baking tips plus delicious recipes using Agave Nectar, such as Agave Lime Marinade, Peanut Butter and Banana Agave Smoothie, Two Agave Cheesecake and Agave Sweet and Creamy Fruit Dip at: dominoagave.comDomino® Organic Agave Nectar RecipeAgave Carrot Muffins1 cup Domino® Organic Amber Agave Nectar4 large eggs 1 cup canola oil

3 cups shredded fresh carrots2 1/4 cups whole-wheat flour1 tsp. baking soda1 tsp. baking powder2 tsp. cinnamon1/2 tsp. salt Preheat oven to 350° F. Prepare three 12-cup muffin pans with liners. In a large bowl, combine agave, eggs and oil; beat well. Stir in car-rots. In separate bowl, com-bine dry ingredients. Blend in batter. Pour into prepared pans. Fill cups only half-way to ensure proper baking. Bake 22-25 minutes until the center of the muffin springs back when lightly touched.Makes 30 muffins. Domino® Sugar is a lead-ing brand of all natural, pure cane sugar in America. It is part of the Domino Foods, Inc. family of products that include: Domino® Sugar and C&H® Sugar. Each brand has its own rich history that spans over 100 years–Domi-no® Sugar in the Northeast and C&H® Sugar in the West-ern part of the country. Dom-ino Foods, Inc. is proud to offer bakers in America a variety of fine quality pure cane sugar products and the natural sweetener, Domino® Organic Agave Nectar–for all sweetening needs.

Introducing a New Way to do Sweet … Domino® Organic Agave Nectar

from the makers of Domino® Sugar!


It is a versatile and inex-pensive anchor for any meal and provides numerous health advantages to go along with its more flavorful quali-ties. Success Rice boasts a variety that is convenient and tastes great. Whether your favorite dish calls for white rice or you’re craving the nutty flavor of brown rice or looking for something a little more exotic like jasmine or basmati rice – Success Rice has it all in a convenient to use boil-in-bag. Ready in just 10 minutes,

Success White Rice is the ulti-mate in convenience as no measuring is required. There is no mess, and the product can be prepared on the stove or the microwave. Success White Rice is available in a variety of sizes. And don’t forget Success White Rice is a complex carbohydrate making it as good for you as it is delicious. In addition to the numer-ous health benefits of Success Brown Rice, the chewy tex-ture and nutlike flavor pro-vide a tasty alternative from other rice products. When cooked, this 100 percent whole-grain brown rice can be used in a variety of recipes from salads, soups, main entrees to desserts just like

white rice. And best of all, it cooks 10 minutes, one-fourth the time of the long-cooking variety without giving up any of the nutritional value. Looking for extra flavor? Success Rice offers the only jasmine and basmati rice in a no-measure, no-mess boil-in-bag. This premium imported rice is the perfect accompani-ment for Asian, Middle East-ern and traditional dishes. It cooks in 10 minutes and is guaranteed perfect every time. For tasty and affordable reci-pes, check out SuccessRice.comSweet and Spicy Apricot ChickenMakes 4 servings2 bags Success® Rice (any variety)

2 Tbsp olive oil, divided1 lb boneless, skinless chick-en breasts, cut into small strips¼ tsp salt¼ tsp black pepper1 pkg (16 oz.) broccoli slaw½ cup carrots, cut in match-stick strips2 Tbsp light soy sauce1 tsp ground ginger1 tsp cayenne pepper½ tsp red pepper flakes, optional¾ cup apricot preserves¼ cup water Prepare rice according to package directions. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Lightly season chicken with salt and

pepper and add to skillet. Sauté for 5 minutes, stirring occasionally until cooked through. Remove and set aside; cover to keep warm. Heat remaining oil and add broccoli slaw and carrots;

sauté for 3 minutes. Push veg-etables aside and add soy sauce, spices, preserves and water to skillet. Stir in chick-en, bring to boil and simmer to heat through. Serve over hot rice.

The next time you’re looking for a healthy and affordable ingredient, think Success® Rice.

This year West Bend® celebrates its 100th anniversary in the same city it is still headquartered: West Bend, Wisconsin. To help com-memorate its century of quality, value and innovation in electric kitchen appliances, the brand is launching a new line sub-branded West Bend® Platinum EditionTM. • 74206 - West Bend® Platinum EditionTM Convection Countertop Oven -- Fits most popular frozen pizzas; bakes a pizza in the same amount of time a kitchen oven preheats -- Convection fan circulates air to help cook food evenly -- Perfect for baking roasting a 5lb+ chicken or for baking des-serts. •74106-WestBend® Plati-num EditionTM Standard Counter-

top Oven •72400-WestBend® Plati-num EditionTM Non-Stick Electric Skillet -- Large capacity, preheats to maximum temperature in less than 5 minutes -- Remove plug and the skillet is dishwasher safe • 6125 -West Bend® Plati-num EditionTM 2-in-1 Reversible Grill/Griddle -- Space-saving appliance quickly cooks meat on the grill side, or reverse and evenly cook pancakes on the griddle -- Removable parts are dish-washer safe The 2011 West Bend® Platinum EditionTM product line features impressive heat-up performance, brushed stainless steel accents, and easy clean

up; together the line meets the demands of busy cooks. Learn more about how to cook healthy meals at home using West Bend® products online at westbend.com. Cook up your family traditions while enjoying this family favorite recipe:Gary’s Citrus-Honey Glazed Pork ChopsServing Size: 6 Prep | Total Time: 30 to45 minutesIngredients:6 center cut pork chops4 tablespoons vegetable oil4 tablespoons flour½ teaspoon iodized salt¼ teaspoon finely ground pepper1/8 teaspoon paprika1/8 teaspoon granulated garlic1 - 15 oz. can mandarin oranges¼ cup honey

1 lemon1 tablespoon Dijon mustard½ cup green onions, slicedDirections:In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Pat the pork chops dry with a paper towel. Preheat the West Bend® Platinum EditionTM Non-Stick Electric Skillet to 375ºF and add the oil. While the oil is heating, dredge the pork in the seasoned flour. Place the pork chops in the skillet and sear until golden, about 3 minutes. Turn the chops over and sear for about 2 more minutes. Add the juice from the lemon and the mandarin oranges, honey, and Dijon. Reduce the heat to 200ºF and simmer the chops in the sauce for 15 minutes. Garnish with the mandarin orange and green onion and simmer the chops in the sauce for 15 minutes.

More details about the brand’s core product line, from slow cookers, skillets and breadmakers to coffee-makers, Stir Crazy® pop-

corn makers and ice shav-ers can be found online at westbend.com. ©/® West Bend - West Bend House-wares, LLC.

West Bend® Launches New Platinum EditionTM Electric Kitchen Appliances


The holidays are a key time for baking, whether you are hosting the family get together, bringing a hostess gift for a party, or plan on giving dessert treats as pres-ents. Yet, holiday baking can leave some feeling intimidat-ed at the thought of toiling away for hours in the kitchen.Make this year’s holiday bak-ing enjoyable, by having a few quick and delicious reci-pes in your repertoire. Pies are always popular, and are easy to make ahead so they are ready when you need them. A perennial favorite that always impress-es and can be prepared in no time, is the Eggland’s Best Amazing Pecan Pie. The rec-ipe infuses the flavors of the holiday season and calls for less than 10 ingredients, including a pre-made pie shell, to save you time. “The Amazing Pecan Pie is one of my favorite go-to recipes to make during the holiday season,” said Barbara Seelig Brown, Chef and Cookbook Author of Stress Free Cooking. “It is so easy to whip up that I usually make a couple of pies at once and freeze them, so I have des-serts on hand for company, or to give out as holiday gifts.” Another tip Barbara recommends for baking is to use high-quality ingredi-ents that will help ensure your dishes come out per-fectly every time. “Eggs are an essential ingredient in baking, which

is why I only use Eggland’s Best eggs. Not only are they consistently fresh so they tend to perform better in recipes, but also offer superi-or nutrition, with less satu-rated fat than ordinary eggs,” said Barbara Seelig Brown. For more information, cooking tips and recipes, visit www.egglandsbest.com.

Amazing Pecan PieIngredients 3 Large Eggland’s Best eggs, lightly beaten1 cup Dark Corn Syrup2/3 cup Sugar1/3 cup Butter, melted1 teaspoon Vanilla Extract¼ teaspoon Salt1 cup Pecans, halved1 9-inch Pie Shell, unbakedPreparation In medium bowl, whisk together eggs, corn syrup, sugar, butter (melted and cooled), vanilla and salt until well blended. Evenly arrange pecan halves over bottom of pie shell.

Carefully pour egg mix-ture over pecans. Bake in preheated 350° F oven until filling is set, and crust is brown, about 45 to 50 minutes. Cool on wire rack. YieldMakes 12 servingsNutritional Facts1 Serving: Calories 311; Fat 16g (45.5% calories from fat); Protein 3g; Carbohy-drate 41g; Dietary Fiber 1g; Cholesterol 58mg; Sodi-um 252mg. About Eggland’s Best Eggland’s Best is the No. 1 branded egg in the U.S. and contains less saturated fat, double the Vitamin D and omega-3 fatty acids, as well as 10 times more vitamin D as ordinary eggs. The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quali-ty. Eggland’s Best hens are fed a strictly controlled, high-quality, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, extra large, jumbo, cage free and organic varieties, and are certified as Kosher.

Bakers, start your ovens


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Next time you’re search-ing for flavor inspiration in the kitchen, take a closer look at your favorite cut of pork. Whether you’re plan-ning a festive party or a relaxed weeknight meal, pork’s versatility makes it a go-to for quick, delicious dishes in a spectrum of vibrant flavors. Pork chops with applesauce is tried and true, but what about pairing a juicy roast tenderloin with ginger and soy sauce? No matter the occa-sion, pork is the perfect mate for all your favorite flavors—and some flavors you might never expect.

Succulent tenderloins pair with sweet and savory glazes like honey and sesa-me, but are also suited for more tart and intense fla-vors like a refreshing pick-led onion relish or a cocoa and coffee rub. And because many cuts, like pork tenderloin, chops and loin roasts can be cooked up in less than 30 minutes, pork pairs perfectly with your busy schedule too. And… have you heard? The USDA lowered its tempera-ture recommenda-tion for pork. For juicy, tender meat, cook loins, chops and roasts to 145° F with a three minute rest time. This tempera-ture will yield a

product that’s typically pinker in color and juicier than any pork you’ve ever made. Give the new tempera-ture a test-run with this Honey Sesame Tenderloin. Roast up a couple for a sat-isfying, crowd-pleasing meal, or a playful dinner for

two with tasty leftovers. For more versatile pork recipes and time-saving tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Twitter @AllAboutPork.

Honey Sesame Tenderloin

Ingredients:1 pork tenderloin, (about one pound)1/2 cup soy sauce2 cloves garlic, crushed1 tablespoon ginger root, grated1 tablespoon sesame oil1/4 cup honey2 tablespoons brown sugar

4 tablespoons sesa-me seedsCookingDirections: Place tenderloin in self-sealing bag; add soy sauce, gar-lic, ginger and sesa-me oil; seal bag and toss to mix thor-oughly. Refrigerate 2-24 hours. Heat oven to 450 degrees F. Remove tenderloin from marinade, discard-ing marinade. On a

shallow plate mix together honey and brown sugar; place sesame seeds on anoth-er plate. Roll tenderloin in honey mixture to coat evenly, and then roll in sesame seeds. Place in shallow pan and roast for 20-27 minutes, until internal temperature reads 145 degrees Fahrenheit, fol-lowed by a 3-minute rest time. Slice to serve.Serves 4Serving Suggestions: Pork tenderloins are often packaged two to a bag; plan a meal another night with pork tenderloin medallions or kabobs. Nutrition:Calories: 311 caloriesProtein: 28 gramsFat: 8 gramsSodium: 830 milligramsCholesterol: 65 milligramsSaturated Fat: 2 gramsCarbohydrates: 32 grams

Pork’s versatility brings exciting flavors to the forefront


Fall is a wonderful time of year to gather with friends and family. The cooler days and color-ful foliage make a dramatic back-drop for even the most casual get-togethers. This change in our sur-rounding elements instinctually inspires us to replace the fire of the grill with the heat of the oven to create rich and savory foods for entertaining with friends. “Our family loves to cook and

as the weather transitions out of the warm summer months, the dishes that we prepare change as well,” says Stephanie Gallo, a third generation Gallo family member. “I love comfort foods in the fall. I’ll make dishes filled with deep and rich flavors, but always really sim-ple. They are very warming to the palate and get us excited about the cooler months ahead.” To celebrate the fall, Gallo Family Vineyards opens its family recipe book with a delicious update on a classic comfort dish – the casserole – with its chilequiles recipe. This easy to prepare main dish offers delightful savory fla-vors with its base of chicken and cheese and features an unexpected layer of fresh herbs and spice with the addition of chopped cilantro

and spicy salsa. Try serving this flavorful cas-serole dish with Gallo Family Vineyards’ light bodied Moscato. The sweeter, aromatic notes of the wine provide a delicious and well-balanced pairing for your guests’ enjoyment as they welcome fall. Gallo Family Vineyards stands behind every bottle of wine it pro-duces with the Best Taste Promise. If you are not completely satisfied with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vineyards invites you to share your thoughts at their official website. It’s just one of the many ways Gallo Family Vineyards maintains its 75 year tradition of producing the highest quality wines at a reasonable price. For more information about

Gallo Family Vineyards, please visit www.GalloFamily.com or www.Facebook.com/GalloFamily-Vineyards.

Chilequiles From the Gallo

Family recipe book This crowd-pleasing casserole is wonderful for a weekend brunch or a casual supper. To save time, use a rotisserie chicken or leftovers from a turkey dinner. Serve it with a green salad, fresh fruit and a chilled glass of Gallo Family Vine-yards’ Moscato.Ingredients:4 cups shredded cooked chicken or turkey2 cups prepared salsa verde (about two 7-ounce cans) or tomatillo salsa1 cup Mexican crèma or sour cream

1/2 cup heavy cream12 (6-inch) fresh corn tortillas, cut into 1/4-inch-wide strips (store-bought or homemade) 4 cups (1 lb.) shredded Mexican cheese, such as Monterey Jack or ChihuahuaChopped cilantro for garnishPrepared salsa verde and crèma can be found in most grocers’ His-panic food aisles. Directions: Preheat oven to 350°F. Arrange half the chicken in a 9x13-inch pan. Top with half the salsa verde. Mix crèma and heavy cream together and spread half over the salsa. Top with half the tortilla strips and half the shredded cheese. Repeat the process. Bake, uncovered, for 45 minutes or until browned and bub-bling. To serve, let cool slightly, then

cut into squares and garnish with chopped cilantro.Yield: 8 servings Prep time: 10 minutes Cook time: 45 minutes

Celebrate the Change in Seasons With a Change in Menus


Taste of Home Cookbooks will be available to purchase at the show and at the Gwinnett Daily Post office for a limited time.

Limited number of tickets still available

ORDER NOW!Visit gwinnettdailypost.com

or call 770-963-9205 ext. 1218$15 in Advance

$12 Groups of 10 or more$20 at the Door

:


Birds Eye® Voila!® Launches First Option in

Category Designed to Serve up to Four

Birds Eye® Voila!® announces the expan-sion of their line of veggie-powered frozen skillet meals with the introduction of “Fami-ly Size” dinner options. By giving consumers a dinner option large enough to feed the whole family, Birds Eye Voila! becomes the first brand in the complete bagged meals category to offer a family sized prod-uct. The new “Family Size” skillet meals are available in Birds Eye Voila’s best-selling varieties including Alfredo Chicken, Cheesy Chicken and Garlic Chick-en. Each bag contains 42 ounces of vegetables, pas-tas and meats, which can serve up to four family members. “With vibrant Birds Eye® vegetables, quality meats, and tasty flavors in every bag, Birds Eye® Voila!® is a delicious, veg-gie-powered meal in min-utes the whole family will love,” says Andy Reichgut, vice president of market-ing for Birds Eye Voila! “With one Family Size bag of Birds Eye® Voila!®, the whole family gets a first-hand taste of delicious home cooking.” The Birds Eye® Voila!®

brand offers consumers a delicious and nutritious home-cooked, skillet meal in minutes. Original sized Birds Eye® Voila!® meals come in a variety of unique and flavorful varieties such as Garlic Shrimp, Chicken Parme-san, Teriyaki Chicken, Creamy Tomato Penne with Chicken, Beef Lo Mein, Sweet & Sour Chicken, Shrimp Scampi, Cheesy Ranch Chicken, Beef & Broccoli and more. These products consist of the authentic flavors of hearty vegeta-bles, sauces and meats as if they were cooked at home from scratch. Consumers can take the time to make garlic chicken from scratch (see recipe below), or they can have a delicious home cooked meal in minutes with Birds Eye® Voila!®.

Garlic Chicken with Pasta

Ingredients:½ c. chopped onion

½ c. chopped carrots1 c. yellow corn1 c. broccoli, chopped2 cloves garlic, minced4 oz. corkscrew pasta¾ lb. boned skinless chicken breast halves2/3 c. chicken broth2 tsp. cornstarch½ tsp. dried oregano, crushed¼ tsp. dried thyme, crushed¼ tsp. salt

¼ tsp. pepper2 tsp. cooking oilPreparation:1.) Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce, stir together broth, corn-starch, salt and pepper, set aside.2.) Spray a cold wok or skillet with non-stick coat-ing. Preheat wok to medi-um heat. Add onion, gar-lic, oregano and thyme, stir fry for 2 minutes. Add carrots and broccoli, stir fry 2 to 3 minutes.3.) Remove vegetables. Add oil to wok or skillet, and then add chicken, stir fry 3 to 4 minutes or until no longer pink.4.) Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 min-utes more.5.) Stir in corn, vegetables and pasta. Cook until heated through. Makes 4 servings.

Feed the Family a Home Cooked Skillet Meal in Minutes

with NEW Birds Eye® Voila!®

Family Size Meals Welcome to the Fall Taste of Home Cooking School! We’re so excited to share this fun, entertaining show with you. With fall in full swing, cooks are looking for new ways to share harvest fl avors with family and friends. On October 13th, you’ll learn ten irresistible recipes you can easily recreate at home. Culinary Specialist Mi-chelle Roberts will toss in some tips and techniques while teaching these new rec-ipes, so you’ll be sure to walk away from this event with new knowledge and skills. Before the show begins, check out your valuable gift bag: your local sponsors have provided products and coupons just for you. And make sure you enter for the chance to win one of the many door prizes.

Enjoy the show,we’re so gladyou’re here.

TASTE OF HOMEMAGAZINE

Taste of Home is the world’s #1 cooking maga-zine with 16 million pas-sionate readers. Cooks across the country count on Taste of Home for delicious, home-style dishes their families will love. En-joy 75+ recipes in every is-sue - all made with everyday ingredients! Included in the show’s gift bags is our spe-cial Cooking School edition of Taste of Home - created especially for our Cooking School attendees!TASTEOFHOME.COMYou can find more informa-tion on all of our products

on TasteofHome.com, the heart of the Taste of Home online family. Join us and explore over 40,000 deli-cious, everyday recipes. You’ll connect with an amazing community of home cooks like you, swap recipes and make new friends and learn from our how-to videos.

E-NEWSLETTERSStay inspired with over ten free newsletters from Taste of Home, ranging from “Recipe of the Day” to “Quick Din-ners.” Our newsletters offer a wealth of reci-pes, tips and ideas to get you cooking. Check out www.TasteofHome.com/newsletters to learn more and sign up.

SOCIAL MEDIAtwitter: @tasteofhomewww.facebook.com/tasteofhome

“Whether cooking is your passion or you’re learning your way around the

kitchen, this event filled with good food and fun was created just for you.”

--Erin PuarieaGeneral ManagerTaste of Home Cooking Schools

WELCOME!


help fill our local food banks!

accept the Gwinnett can challenGe!

Bring in your non-perish-able food items to enter the raffle for an iPad2 and Aurora Theatre tickets.

taste of home cooking school announces cooks who care!

The Taste of Home Cooking School and Holt-kamp Heating & Air Conditioning, Inc. are proud to announce Cooks Who Care as part of this season’s cooking show. Created by Taste of Home, Cooks Who Care is a pro-social effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites compassionate, real people across the country, who give back through food. Their stories of kindness are shared in print and online at www.tasteofhome.com. The Taste of Home Cooking School invites

you to join in this effort by bringing non-per-ishable food items to the show on October 13. All items will be donated to food banks in Gwinnett County and benefit those in need throughout the community. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” says Michelle Roberts. Taste of Home Cooks Who Care has featured people across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bakes sales to help children in Africa, the ways to make a differ-ence are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” adds culinary specialist Michelle Roberts, “It really touches my heart to see people caring enough to help out their com-munity.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.

William Tell's Never-Miss Apple Cake Recipe

Ingredients1 package (8 ounces) cream cheese, softened

2 cups sugar, divided

4 eggs1 cup canola oil2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt1/4 teaspoon baking soda

2 cups chopped peeled tart apples

1 cup shredded carrots

1/2 cup chopped pecans

PRALINE ICING:1/2 cup packed brown sugar

1/4 cup butter, cubed

2 tablespoons 2% milk

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

Directions In a small bowl, beat cream cheese and 1/4 cup

sugar until smooth. Beat in 1 egg; set aside.

In a large bowl, beat oil with remaining sugar and

eggs until well blended. Combine the flour, baking

powder, cinnamon, salt and baking soda; gradually

beat into oil mixture until blended. Stir in the apples,

carrots and pecans.

Transfer half of the apple batter to a greased and

floured 10-in. fluted tube pan; layer with cream

cheese mixture and remaining apple batter.

Bake at 350° for 50-60 minutes or until a tooth-

pick inserted near the center comes out clean. Cool

for 10 minutes before removing from pan to a wire

rack to cool completely.

In a large saucepan, bring the brown sugar, but-

ter and milk to a boil. Cook and stir for 1 minute.

Remove from the heat; whisk in confectioners' sugar

and vanilla until smooth. Drizzle over cake. Sprinkle

with pecans. Yield: 12 servings.

Snappy Pumpkin Cheesecake Recipe

Ingredients1-1/2 cups crushed gingersnap cookies (about 30

cookies)1/2 cup finely chopped pecans

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar, divided

1 teaspoon vanilla extract

3 eggs, lightly beaten

1 cup canned pumpkin

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

GARNISH:Whipped topping, optional

Additional gingersnap cookies, cut into wedges,

optionalDirections Place a greased 9-in. springform pan on a double

thickness of heavy-duty foil (about 18 in. square).

Securely wrap foil around pan; set aside.

In a small bowl, combine cookie crumbs and pecans;

stir in butter. Press onto the bottom and 1 in. up the

sides of prepared pan. Bake at 325° for 9-11 minutes

or until set. Cool on a wire rack.

Meanwhile, in a large bowl, beat cream cheese and

1/2 cup sugar until smooth. Beat in vanilla. Add eggs;

beat on low speed just until combined.

Place 1 cup filling in a small bowl; stir in the pump-

kin, cinnamon, nutmeg and remaining sugar. Remove

3/4 cup pumpkin filling and set aside. Pour remaining

pumpkin filling into the crust; top with plain filling.

Drop reserved pumpkin filling by spoonfuls over top;

cut through filling with a knife to swirl.

Place pan in a large baking pan; add 1 in. of hot wa-

ter to larger pan. Bake for 50-60 minutes or until center

is just set and top appears dull. Remove springform pan

from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool

1 hour longer. Refrigerate overnight. Remove sides of

pan. Garnish with whipped topping and cookie wedges

if desired. Yield: 12 servings.

Classic Pumpkin Pie Recipe

Ingredients1 cup all-purpose flour

1 teaspoon sugar1/4 teaspoon salt3 tablespoons canola oil

1 tablespoon butter, melted

2 to 3 tablespoons cold water

FILLING:1 egg1 egg white1/2 cup packed brown sugar

1/4 cup sugar1/2 teaspoon salt1/2 teaspoon ground cinnamon

1/8 teaspoon each ground allspice, nutmeg and

cloves1 can (15 ounces) solid-pack pumpkin

1 cup fat-free evaporated milk

Directions In a small bowl, combine the flour, sugar and

salt. Using a fork, stir in oil and butter until dough is

crumbly. Gradually add enough water until dough holds

together. Roll out between sheets of plastic wrap into

an 11-in. circle. Freeze for 10 minutes.

Remove top sheet of plastic wrap; invert pastry into

a 9-in. pie plate. Remove remaining plastic wrap. Trim

and flute edges. Chill.

Roll pastry scraps to 1/8-in. thickness. Cut with a

1-in. leaf-shaped cookie cutter. Place on an ungreased

baking sheet. Bake at 375° for 6-8 minutes or until

edges are very lightly browned. Cool on a wire rack.

In a large bowl, beat the egg, egg white, sugars, salt

and spices until smooth. Beat in pumpkin. Gradually

beat in milk. Pour into pastry shell. Bake at 375° for

45-50 minutes or until a knife inserted near the center

comes out clean. Cool on a wire rack. Garnish with leaf

cutouts. Refrigerate leftovers. Yield: 8 servings.





STOP BY THE Gwinnett Daily Post BOOTH AT THE SHOW!

MEET CHOPPER!

4-5 pmALL BOOKS

ON SALE AT THE EVENT!

Sample delicious Cabot cheese and fresh hot apple cider and browse through the Taste of Home’s 2011 cookbook selections!

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2011 Taste of Home Cooking School