by Anne Papina on February 19, 2008
(ARA) – Cutting back on sugar doesn’t mean you need to avoid all of your favorite treats. Now you can satisfy your sweet tooth with delicious cakes, cupcakes and other desserts without remorse, thanks to the new sugar substitutes available today.
For cake lovers who like to indulge while controlling their sugar intake, the maker’s of Pillsbury baking products, one of the biggest names in baking, recently introduced reduced sugar cake mixes and frostings. Sweetened with Splenda instead of sugar, these delicious desserts have 50 percent less sugar than regular Pillsbury cake mixes and frostings, but still have the same great taste. “We’re excited to introduce reduced sugar cake mix and frosting,” says Maribeth Badertscher, director of corporate communications for The J.M. Smucker Company. “We strive to offer consumers a full range of choices while maintaining our commitment to quality. Now, they can enjoy the same great taste with half the sugar.”
For those looking to reduce sugar intake, Pillsbury offers two cake varieties to mix and match with frosting flavors. Pillsbury Moist Supreme Reduced Sugar Cake Mix is available in Classic Yellow and Devil’s Food, and Pillsbury Creamy Supreme® Reduced Sugar Frosting is available in Vanilla and Chocolate Fudge. Additional varieties are expected to hit supermarket shelves this summer.
Try them alone or as part of a delicious new recipe like this one for a reduced sugar snack or dessert:
Pillsbury Reduced-Sugar Zebra Biscotti
Author: Pillsbury
Recipe type: Dessert
Cuisine: American
- Crisco No-Stick Cooking Spray
- 1 (18.25 oz.) Pillsbury Reduced Sugar Devils Food Cake
- ½ cup Crisco Butter Shortening
- 2 large eggs
- 1 tablespoon water
- ⅓ cup Pillsbury Reduced Sugar Vanilla Frosting
- ⅓ cup Pillsbury Reduced Sugar Chocolate Fudge Frosting
- Heat oven to 350 degrees F.
- Lightly spray large cookie sheet with no-stick cooking spray. Place cake mix in large mixing bowl. Melt shortening in microwave-safe bowl in microwave on high for 30 seconds. Stir until smooth. Add melted shortening, eggs and water to cake mix. Stir with wooden spoon until evenly moistened. Batter will be stiff. Spray hands with no-stick cooking spray. Work dough with hands until cake mix is totally absorbed.
- Divide dough in half. Shape each half into a 9x3-inch loaf on prepared cookie sheet. Bake for 25 minutes. Remove from oven. Cool on cookie sheet for 15 minutes. Cut each loaf into ¾-inch slices. Stand upright on cookie sheet. Bake an additional 15 minutes. Remove from oven. Cool 10 minutes.
- Place each frosting in a separate quart-size resealable freezer bag. Close. Microwave on high for 8 seconds or just until soft. Knead gently in bag. Press frosting to one corner of bag. Cut very small opening off the corner. Drizzle each frosting over cooled biscotti to make stripes.
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Pillsbury reduced sugar varieties are now available nationwide in the baking section of local retailers. For a product locator, more delicious recipes and cooking tips, log on to
www.pillsburybaking.com.
by Anne Papina on November 4, 2007
(ARA) – The holiday season is a special time for family and friends to gather, and home-baked desserts have always had a place at the table. According to a Baker’s Joy Homemade Holiday survey, more than 75 percent of Americans are planning to bake more this year compared to years past.
But before you break out the sugar and cookie sheets, take a look at these baking and storage tips to make sure your homemade holiday treats will leave family members smiling all season long:
* When baking two sheets of cookies at once, place them on different racks at different angles to allow proper air circulation. Switch racks half way through cooking time to ensure even heat distribution and baking.
* Cookies are less likely to burn if they are baked on a light-colored metal cookie sheet versus a dark metal sheet.
* For soft-baked cookies that have started to dry out, re-soften by adding a slice of apple or a piece of bread to the container where they are kept.
* When rolling out cookies, use powdered sugar instead of flour. The sugar will add sweetness and you won’t have to worry about adding too much flour.
* Experiment beyond the usual holiday gingerbread. Surprise your family this year with a premium dessert; and nothing says gourmet like premium chocolate. With more than 50 percent of American adults preferring chocolate to other flavors, these delectable surprises are sure to become a new holiday tradition.
Chocolate cookies will bring joy to not only your family, but this season they can also bring hope, strength and joy to children diagnosed with life-threatening medical conditions. The Ghirardelli Chocolate Company is helping the Make-A-Wish Foundation grant wishes through a $100,000 contribution. Consumers can show their support for the Ghirardelli Make-A-Wish program by baking with Ghirardelli chocolate and visiting www.Ghirardelli.com.
Want to bake delicious chocolate cookies and give back to the community? Try this easy recipe, created by 2004 James Beard Foundation Pastry Chef of the year, Emily Luchetti.
Ghirardelli's Wish Star Chocolate Cookie
Author: Emily Luchetti
Recipe type: Dessert
Cuisine: American
- 2 cups flour
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup sugar
- 1 bar (4 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate Baking Bar, chopped
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 bag (11.5 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips
- 1 tablespoon butter
- Melt baking bar on double boiler and set aside. Mix flour and salt together and set aside. In a large bowl, beat butter and sugar until smooth. Add melted chocolate and vanilla. Add flour mixture to chocolate mixture and mix just until blended. Wrap dough in plastic wrap and chill for at least one hour.
- Heat oven to 350 F. Line baking sheet with parchment paper. On a lightly floured board, roll dough to ⅜-inch thick and cut with cookie cutters. If the dough is very soft, chill again for at least 30 minutes. Bake for seven to nine minutes. Cool completely in pan.
- Melt chocolate chips with one tablespoon of butter in a double boiler. Dip cooled cookie in melted chocolate mixture and let chocolate set. Makes about one dozen cookies.
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by Anne Papina on October 16, 2007
(ARA) – World famous chef Curtis Stone, star of the hit TLC show “Take Home Chef,” knows that each season is unique. With all the bounty of the summer season, cooks take advantage of the available produce to experiment with lighter fare and all the fresh vegetables that are readily available.
“Each season presents different flavors,” says Stone. “To me, summer foods should be clean and simple — with nice crisp tastes that suit the sunshine. Summer vegetables are fantastically refreshing and can enhance any summer dish.”
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by Anne Papina on October 16, 2007
Simple and Sumptuous Holiday Berry Trifle
Author: King's Hawaiian
Recipe type: Dessert
Cuisine: American
- 1 -16 oz. loaf King's Hawaiian Sweet Bread
- 3 tbsp. orange liqueur
- ½ cup raspberry all-fruit spread
- 1 package vanilla pudding mix
- 1 pint sliced strawberries or raspberries
- 1 cup heavy whipping cream
- 2 tbsp. sugar
- Cook vanilla pudding with 2 cups of milk, following package directions. Cover with wax paper and set aside to cool.
- Whip the heavy whipping cream with 2 tbsp. sugar until stiff peaks form.
- Trim the bottom of the King's Hawaiian loaf to make a 1-inch thick slice. Place in a clear glass bowl or trifle bowl and sprinkle with orange liqueur then cover with fruit spread. Add a layer of the cooled pudding; then spread a layer of the whipped cream. Repeat layering: 1 inch slice of King's Hawaiian Sweet Bread, orange liqueur, fruit spread, pudding and whipped cream.
- The 16 oz. King's Hawaiian Sweet Bread fits perfectly into a trifle bowl measuring 8 inches in diameter and 5 inches in height. Serve chilled.
- Reduced Calorie Alternatives: Use sugar-free pudding and nonfat milk; Replace heavy whipping cream with low-calorie whipped topping and use all-fruit spread instead of preserves.
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by Anne Papina on October 16, 2007
(ARA) – Whether your family is celebrating the holidays on the coast of Atlanta or the coast of Maui, one central value bonds families together during this season – tradition. Regardless of locale, every family embraces annual rituals in which they partake, whether it’s fighting over the wishbone on the Thanksgiving turkey or strolling the neighborhood to view holiday lights on Christmas Eve.
On the islands of Hawaii, the holiday season is a significant time of year for native families, each holding unique traditions of their own. Some of these include hosting a Thanksgiving or Christmas luau where friends and family will roast a Kalua pig and feast on traditional pupus (appetizers). Although the tradition may seem a bit foreign to families on the mainland, there is one purpose intended … to spread the holiday spirit.
In the same island spirit, King’s Hawaiian has created a batch of recipes and tips for the holiday season that fosters a variety of traditions for every family home.
Flavorful and easy-to-prepare holiday recipes:
Egg Nog French Toast
Author: King's Hawaiian
Recipe type: Breakfast
Cuisine: American
- 1 loaf King's Hawaiian Bread
- 3 eggs
- 1 cup egg nog
- ½ teaspoon vanilla
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg (if not included in the egg nog ingredients)
- Slice bread crosswise so that each slice is about 1-inch thick. Cut slices in half.
- Combine remaining ingredients. Quickly dip slices (do not soak) in egg mixture and cook on hot buttered or oiled griddle until golden brown on both sides.
- Sprinkle with powdered sugar and serve with warm syrup.
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Tips for keeping old traditions and creating new ones:
Keep it in the family – Sometimes new and exciting holiday pastimes can be found within your own family. Start by researching your ancestors or nationality to see if there are historical traditions that would complement your annual gatherings.
Find new ways to decorate the tree as a family – Host a Christmas tree decorating party where each family member creates their own ornament that reflects a significant event or pastime. This is a great way to bring loved ones together for a seasonal party with layered themes.
Decorate progressively – Instead of unpacking the holiday decorations in mass, try putting up one decoration per day beginning the day after Thanksgiving. Allow a different member of your family to decide the next day’s decoration.
Cook an annual dish – Try developing a holiday tradition with flavor that everyone will remember. Create a recipe that can be shared year-after-year with your family. If you don’t have enough time to create a recipe, borrow one.
Courtesy of ARA Content
by Anne Papina on October 16, 2007
(ARA) – Now more than ever Americans are beginning to understand the dietary hazards associated with sodium, and are focusing on reducing their intake to meet recommended levels. Unfortunately, consumers can’t just measure the amount of sodium they’re taking in by the amount they’re shaking out of a salt shaker. Experts say restaurant-goers and grocery-shopping consumers who are pinched for time need to be conscious of the hidden salts lurking in both packaged and prepared food.
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by Anne Papina on October 4, 2007
(ARA) – The next time you visit a restaurant or grocery store, you’re likely to notice a new seafood addition. Tilapia, a broadly appealing, mild-tasting white fish, is rapidly gaining in popularity across the country. According to ACNielsen, Tilapia is the fastest-growing species in the frozen fish category. It’s no wonder. Tilapia is a highly versatile and nutritious fish that is low in fat, high in protein and tastes great grilled, baked or fried.
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by Anne Papina on August 29, 2007
(ARA) – The summer grilling season is in full swing as record numbers of Americans head to the back yard for food and fun in the sun. Always a favorite, burgers remain a top pick for cookout connoisseurs, but any would-be grill guru can tell you that creating a flavorful, juicy burger isn’t always as easy as it looks. Fortunately, mastering the perfect burger is within reach of the average backyard chef.
Considered one of America’s leading chefs, beef expert Richard Chamberlain suggests that one of the simplest ways to give your burgers a boost is by adding cheese. “Cheese adds a big burst of flavor while also helping maintain the moisture of the meat,” says Chamberlain. “With natural sliced varieties like Chipotle Cheddar and Baby Swiss, I find that Sargento cheese is particularly convenient and adds great taste to burgers.”
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by Anne Papina on August 29, 2007
(ARA) – We all know the feeling. That mid-morning grumble or the 3 o’ clock slump, when lunch is a distant memory and dinner is hours away. When a snack attack hits at the office or the kids are clamoring for an after school pick-me-up, where do you turn? Too often the answer is the vending machine or drive through.
You’re not alone. According to a recent Harris Interactive survey, 93 percent of adults face at least one snack attack a day. But, are we snacking smart?
“Snacktime is when most people fall victim to unhealthy choices,” says Judi Adams, registered dietician and president of the Grain Foods Foundation. “Given that more people partake in snacking than actual full-course meals — it’s critical Americans understand how to make better snacking decisions.”
“There’s a science to smart snacking,” says the Food Network’s Robin Miller, of Quick Fix Meals. “An ideal snack should help keep energy levels stable throughout the day. Grain foods, such as bread, crackers, pretzels and pitas, are a great foundation for a healthy snack.”
To encourage Americans to snack better, Robin Miller and the Grain Foods Foundation are looking for the healthiest and tastiest snack recipe. Home cooks from across the country can submit their smartest snack recipe, using bread or other grain foods, to win a personal chef for up to two weeks. The prize includes grocery shopping, meal/snack preparation and clean-up.
Some of Miller’s smart snacking suggestions include:
- Combine a carbohydrate with a protein. For the perfect pick-me-up, try hard-boiled eggs with a bread roll or low-fat cheese with low-fat whole wheat crackers — or my favorite, bananas and peanut butter on one half of an English muffin. High-fiber foods paired with protein will help keep you and the kids satisfied throughout the day.
- Keep prepared snacks on hand. It is important to have nutritious snacks on hand to outsmart a snack attack. No time to pick up fresh fruits? Pack 1/2 cup of assorted mixed nuts, animal crackers and dried fruits in plastic baggies and always keep them handy. Or, cut a full-size sandwich into squares for a quick bite at work.
- Eat assorted fruits, vegetables and grains. Smart snacking habits are based on eating simple, nutritious foods like cereal, pretzels, whole grain crackers, carrots with fat free ranch dressing, strawberries, watermelon, mangoes, pears or any fruit of your choice with cottage cheese or yogurt.
The easy snack recipes below are some of Miller’s personal and family favorites.
Parmesan-Toasted Trail Mix
Author: Robin Miller
Recipe type: Snack
Cuisine: American
- 3 cups whole grain O-shaped cereal
- 1½ cups small pretzels
- 1 cup cheese crackers or animal crackers
- ⅔ cup blanched almonds
- 2 tablespoons vegetable oil (such as canola)
- ¼ cup grated parmesan cheese
- Preheat oven to 375 degrees F.
- Combine all ingredients in a large bowl and toss to coat. Spread mixture out on a baking sheet, in an even layer. Bake 8 to 10 minutes, until lightly toasted.
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For more recipes and to enter the Grain Foods Foundation Smart Snacking Contest, log on to
www.grainpower.org.
Courtesy of ARA Content
by Anne Papina on August 29, 2007
(ARA) – School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board.
Instead of giving your kids the same boring sandwich, jazz up their lunchbox and snacks with a few easy tips:
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