Lentil-Tomato Soup

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with corn bread for dunking.

—MICHELLE CURTIS BAKER CITY, OREGON

PREP: 15 MIN. COOK: 30 MIN. MAKES: 6 SERVINGS

4½ cups water

4 medium carrots, sliced

1 medium onion, chopped

⅔ cup dried lentils, rinsed

1 can (6 ounces) tomato paste

2 tablespoons minced fresh parsley

1 tablespoon brown sugar

1 tablespoon white vinegar

1 teaspoon garlic salt

½ teaspoon dried thyme

¼ teaspoon dill weed

¼ teaspoon dried tarragon

¼ teaspoon pepper

1. In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender.

2. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Colorful Tomato ’n’ Mozzarella Salad

Here is my twist on the popular tomato-mozzarella salad. Go ahead and splurge on the fresh mozzarella, the rest of the salad is so light!

—TARI AMBLER SHOREWOOD, ILLINOIS

PREP: 20 MIN. + STANDING MAKES: 4 SERVINGS

1 cup fresh baby spinach

2 medium yellow tomatoes, sliced

2 medium red tomatoes, sliced

4 ounces fresh mozzarella cheese, sliced

2 tablespoons thinly sliced fresh basil leaves

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon balsamic vinegar

2 teaspoons olive oil

1. Arrange spinach on a platter; top with tomato and cheese slices. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Let stand for 15 minutes before serving.

California Sushi Rolls

This tastes as good as any restaurant California roll. For best results, be sure to use sushi rice.

—TASTE OF HOME TEST KITCHEN

PREP: 1 HOUR + STANDING MAKES: 64 PIECES

2 cups sushi rice, rinsed and drained

2 cups water

¼ cup rice vinegar

2 tablespoons sugar

½ teaspoon salt

2 tablespoons sesame seeds, toasted

2 tablespoons black sesame seeds

Bamboo sushi mat

8 nori sheets

1 small cucumber, seeded and julienned

3 ounces imitation crabmeat, julienned

1 medium ripe avocado, peeled and julienned

Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices, optional

1. In a large saucepan, combine the rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from heat. Let stand, covered, for 10 minutes.

2. Meanwhile, in small bowl, combine vinegar, sugar and salt, stirring until sugar is dissolved.

3. Transfer the rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.)

4. Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place ¾ cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet.

5. Arrange a small amount of cucumber, crab and avocado about 1½ in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture as you roll; remove plastic wrap as you roll.

6. Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

dishing about food

The California roll was conceived in Los Angeles—sushi’s answer to Westerners’ hesitation to eat raw fish. The middle is filled with avocado, imitation crabmeat and cucumber strips. Even in Japan, this is known as California sushi. It’s available worldwide.

Mai Tai

This party favorite has been around for quite some time. It’s not overly fruity and features a good blend of sweet and sour. For a splash of color, garnish with strawberries and lime.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 5 MIN. MAKES: 1 SERVING

1½ to 2 cups ice cubes

2 ounces light rum

¾ ounce Triple Sec

½ ounce lemon juice

1½ teaspoons lime juice

1½ teaspoons amaretto

GARNISH

Lime slice and twist

1. Fill a shaker three-fourths full with ice. Place remaining ice in a rocks glass; set aside.

2. Add rum, Triple Sec, juices and amaretto to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass. Garnish as desired.

dishing about food

The mai tai, which means “the very best” in Tahitian, may bring to mind gentle ocean breezes and tropical white sand beaches, but it was created in Oakland. Victor Bergeron served the first one at his Trader Vic’s restaurant in 1944. In the 1950s, he introduced it in Hawaii; it’s now considered that state’s signature cocktail.

EMERYVILLE, CA

Trader Vic’s is synonymous with classic tiki cocktails. In fact, bartenders still turn to Victor’s 1946 book, Trader Vic’s Book of Food and Drink. The tropical flavors became so popular, the restaurant is now an international chain, with its flagship in Emeryville.

Stir-Fried Asparagus

Asparagus is one of my favorite veggies—but then, I grew up in Stockton, California, where there’s an annual festival to celebrate it! I like it best stir-fried.

—CAROLYN SUTTER ORANGEVALE, CALIFORNIA

PREP/TOTAL TIME: 20 MIN. MAKES: 4 SERVINGS

1½ pounds fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)

2 tablespoons butter

1 tablespoon canola oil

3 tablespoons chicken broth

1 teaspoon lemon juice

1 teaspoon soy sauce

¼ teaspoon pepper

2 tablespoons slivered almonds, toasted

1. In a large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds.

Holiday Almonds

These sweet and flavorful nuts are downright addictive! They’re simple to make, and I love serving them at parties or as a quick snack.

—TRISHA KRUSE EAGLE, IDAHO

PREP/TOTAL TIME: 30 MIN. MAKES: 2 CUPS

½ cup packed brown sugar

1 teaspoon apple pie spice or pumpkin pie spice

½ teaspoon curry powder

¼ teaspoon salt

1 tablespoon egg white

2 cups blanched almonds

1. In a small bowl, combine brown sugar and seasonings; set aside. In another bowl, whisk egg white until foamy. Add almonds; toss to coat. Add spice mixture; toss to coat.

2. Spread the almonds on a greased foil-lined baking sheet. Bake at 325° for 20-25 minutes or until lightly browned, stirring occasionally. Cool completely. Store in an airtight container.

dishing about food

California is the only commercial producer of almonds in the United States, and the largest producer in the world!

Lick-the-Bowl-Clean Hummus

Everyone loves hummus, but I enjoy the garlic and onion flavors so much that I decided to let them shine in this homemade version. I get so many compliments on it!

—SARAH GILBERT HARTWELL BEAVERTON, OREGON

PREP: 10 MIN. COOK: 35 MIN. MAKES: 2½ CUPS

2 large sweet onions, thinly sliced

¼ cup plus ⅓ cup olive oil, divided

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

¼ cup plus 2 tablespoons lemon juice

¼ cup tahini

4 garlic cloves, minced

⅛ teaspoon salt

⅛ teaspoon pepper

Baked pita chips or assorted fresh vegetables

1. In a large skillet, saute onions in ¼ cup oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.

2. Transfer to a food processor; add beans, lemon juice, tahini, garlic, salt, pepper and remaining oil. Cover and process for 30 seconds or until smooth. Serve with chips.

Peach Wine Coolers

The fantastic flavors of honey, wine and brandy come through to make this special and summery drink for a party. It’s like sunshine in a glass!

—ANNIE HENDRICKS BURBANK, CALIFORNIA

PREP: 15 MIN. + CHILLING MAKES: 9 SERVINGS

2 cups frozen unsweetened sliced peaches, thawed

½ cup brandy

⅓ cup honey

½ lemon, very thinly sliced

1 bottle (750 milliliters) dry white wine

1½ cups carbonated water, chilled

Ice cubes

1. In a 2-qt. pitcher, combine the peach slices, brandy, honey and lemon slices; stir in wine. Refrigerate for 2-4 hours or until chilled.

2. Just before serving, stir in sparkling water. Serve over ice.

dishing about food

Wine coolers, once a homemade concoction, became big business In the early 1980s. California Wine Coolers were the first to hit the market, followed by products from Bartles & Jaymes, Seagram’s and Gallo. Consumers lost interest in wine coolers in the late ’80s, and when Congress increased the federal excise tax on wine in 1991, the wine in coolers was replaced with malt-based alcohol.

CALIFORNIA’S NORTH COAST

The North Coast includes wine hot spots like Napa Valley and Sonoma County. Vineyards in this region make up more than half of those in all of California.

Lentil Vegetable Soup

Here is one good-for-you dish that our kids really enjoy. You can serve this tasty soup as a hearty meatless entree or pair it with a favorite sandwich.

—JOY MAYNARD ST. IGNATIUS, MONTANA

PREP: 10 MIN. COOK: 65 MIN. MAKES: 6 SERVINGS

3 cans (14½ ounces each) vegetable broth

1 medium onion, chopped

½ cup dried lentils, rinsed

½ cup uncooked long grain brown rice

½ cup tomato juice

1 can (5½ ounces) spicy hot V8 juice

1 tablespoon reduced-sodium soy sauce

1 tablespoon canola oil

1 medium potato, peeled and cubed

1 medium tomato, cubed

1 medium carrot, sliced

1 celery rib, sliced

1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

2. Add the potato, tomato, carrot and celery; cover and simmer 30 minutes longer or until rice and vegetables are tender.

dishing about food

Montana is at the head of the pack for producing lentils. Other states that grow this versatile legume include North Dakota, Washington and Idaho. Palouse, Washington, calls itself the Lentil Capital of the World.

PULLMAN, WA

If you visit the National Lentil Festival, keep an eye out for Tase T. Lentil! This annual August event is held in the Palouse region of Washington and Idaho, where about 25 percent of the nation’s lentils are cultivated.

Viva Panzanella

Add some white beans, and suddenly this traditional Italian bread and tomato salad is filling enough to stand on its own. It’s also a delicious way to use up those fresh tomatoes from the garden or farmers market.

—PATRICIA LEVENSON SANTA ANA, CALIFORNIA

PREP: 40 MIN. MAKES: 6 SERVINGS

¾ pound sourdough bread, cubed (about 8 cups)

2 tablespoons olive oil

2½ pounds tomatoes (about 8 medium), chopped

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

1 cup thinly sliced roasted sweet red peppers

½ cup fresh basil leaves, thinly sliced

⅓ cup thinly sliced red onion

¼ cup Greek olives, quartered

3 tablespoons capers, drained

DRESSING

¼ cup balsamic vinegar

3 tablespoons minced fresh parsley

3 tablespoons olive oil

3 tablespoons lemon juice

2 tablespoons white wine vinegar

3 teaspoons minced fresh thyme or 1 teaspoon dried thyme

1½ teaspoons minced fresh marjoram or ½ teaspoon dried marjoram

1½ teaspoons minced fresh oregano or ½ teaspoon dried oregano

1 garlic clove, minced

1. In a large bowl, toss the bread with oil and transfer to a baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.

2. In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.

3. In a small bowl, whisk dressing ingredients. Drizzle over the salad and toss to coat. Serve immediately.

dishing about food

When Italians first came to the U.S., they frequently settled in urban areas. While many stayed in New York, others traveled across the country, and quite a few settled in San Francisco. They brought with them the recipe for panzanella salad, which was considered a summer salad in Tuscany. Soaked or moistened stale, firm bread was combined with salad ingredients like garden-fresh tomatoes, basil, onion, olive oil and wine vinegar. Many recipes now omit the bread-soaking step, or toast the bread to make croutons.

Irish Coffee

Creme de menthe adds a festive and colorful touch to the cream floating atop these yummy drinks. If you prefer, simply top the coffee with a dollop of canned whipped cream. The drink would also be delicious with a little Irish cream liqueur stirred in.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 10 MIN. MAKES: 2 SERVINGS

2 teaspoons sugar

2 ounces Irish whiskey

2 cups hot strong brewed coffee (French or other dark roast)

¼ cup heavy whipping cream

1 teaspoon green creme de menthe

1. Divide the sugar and whiskey between two mugs; stir in coffee. In a small bowl, beat cream and creme de menthe until thickened. Gently spoon onto tops of drinks, allowing cream to float. Serve immediately.

Editor’s Note: You may also use a portable mixer with whisk attachment to thicken the cream mixture in a 1-cup measuring cup.

dishing about food

Irish coffee first appeared at Foynes in County Limerick, Ireland. The head chef there, Joe Sheridan, added whiskey to the coffee to warm up seaplane passengers after they came ashore on a cold winter’s night. Travel writer Stanton Delaplane brought the recipe back to San Francisco in 1952, where he and Jack Koeppler, owner of the Buena Vista cafe, re-created the beverage for patrons.

SAN FRANCISCO, CA

Find the Buena Vista cafe on the corner of Hyde and Beach Streets in San Francisco’s Russian Hill area.

Artichoke Stuffing

This is so fabulous with turkey! I also halve the recipe and use it when I bake a chicken.

—LORIE VERKUYL RIDGECREST, CALIFORNIA

PREP: 30 MIN. BAKE: 35 MIN. MAKES: 14 CUPS

1 loaf (1 pound) sourdough bread, cut into 1-inch cubes

½ pound sliced fresh mushrooms

2 celery ribs, chopped

1 medium onion, chopped

2 tablespoons butter

3 to 4 garlic cloves, minced

2 jars (6½ ounces each) marinated artichoke hearts, drained and chopped

½ cup grated Parmesan cheese

1 teaspoon poultry seasoning

1 egg

1 can (14½ ounces) chicken broth

1. Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.

2. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.

3. In a small bowl, whisk egg and broth until blended. Pour over bread mixture; mix well.

4. Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

Classic Pesto

This versatile pesto boasts a perfect basil flavor. Pair it with pasta, and you’ve got a quick and classic Italian dinner.

—IOLA EGLE BELLA VISTA, ARKANSAS

PREP/TOTAL TIME: 10 MIN. MAKES: 1 CUP

4 cups loosely packed basil leaves

½ cup grated Parmesan cheese

2 garlic cloves, halved

¼ teaspoon salt

½ cup pine nuts, toasted

½ cup olive oil

1. Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream.

dishing about food

When most of us think of pesto, we think of the green sauce made with basil. That is actually pesto a la Genovese, a basil-pine nut combo created in (and named for) Genoa, Italy. But pesto can be made with tomatoes, almonds, sweet peppers and other ingredients. Its inclusion in American cuisine was a slow one. After World War II, some importers provided the sauce, but it wasn’t until the 1980s and ’90s that it really took off. Now it’s used on pasta and in sandwich spreads and appetizers.

Bistro Mac & Cheese

I like to serve this classic comfort food with a salad and crusty bread. It’s a satisfying meal that feels upscale, but will fit into just about any grocery budget.

—CHARLOTTE GILTNER MESA, ARIZONA

PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS

1 package (16 ounces) uncooked elbow macaroni

3 tablespoons butter

3 tablespoons all-purpose flour

2½ cups 2% milk

1 teaspoon salt

½ teaspoon onion powder

½ teaspoon pepper

¼ teaspoon garlic powder

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 cup (4 ounces) shredded cheddar cheese

1 package (3 ounces) cream cheese, softened

½ cup crumbled Gorgonzola cheese

½ cup sour cream

1. Cook macaroni according to the package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. Reduce heat; add the cheeses and stir until melted. Stir in sour cream. Drain macaroni; stir into sauce.

Crumb-Topped Bistro Mac: Place prepared macaroni in a greased 3-qt. baking dish. Combine ⅓ cup seasoned bread crumbs and 2 tablespoons melted butter; sprinkle over the macaroni. Bake, uncovered, at 350° for 20-25 minutes or until casserole is bubbly.

Fry Sauce

Want a change of pace from dipping your French fries into ketchup? Try a favorite condiment from Utah…Fry Sauce. It’s a spiced-up blend of ketchup and mayo.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 5 MIN. MAKES: 1½ CUPS

1 cup mayonnaise

½ cup ketchup

4 teaspoons sweet pickle juice

½ teaspoon hot pepper sauce

½ teaspoon onion powder

¼ teaspoon pepper

⅛ teaspoon salt

1 tablespoon sweet pickle relish, optional

Hot prepared French-fried potatoes

1. In a small bowl, whisk the first seven ingredients; if desired, add pickle relish. Serve with fries. Refrigerate leftovers.

dishing about food

Utah’s secret sauce is fry sauce, a combination of mayonnaise, ketchup and seasonings. It’s used as a condiment with French fries. The secret got out as fast-food chains from Utah expanded into other Western states.

Herbed Fennel and Onion

Thinking about what to do with those fennel bulbs you brought home from the market? Try them in this aromatic and savory side dish that’s so rich, no one will ever guess it’s healthy. Vinegar adds just a slight tang.

—MEGHANN MINTON PORTLAND, OREGON

PREP/TOTAL TIME: 30 MIN. MAKES: 3 SERVINGS

1 large sweet onion, halved and sliced

1 medium fennel bulb, halved and cut into ½-inch slices

1 tablespoon olive oil

1 cup reduced-sodium chicken broth

1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves

2 teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed

2 teaspoons balsamic vinegar

¼ teaspoon salt

¼ teaspoon pepper

1. In a large skillet, saute the onion and fennel in oil until crisp-tender. Add the broth, sage and rosemary. Bring to a boil; cook until broth is evaporated.

2. Remove from the heat; stir in the vinegar, salt and pepper.

Pomegranate Jelly

For as long as I can remember, my mom has been preparing pomegranate jelly and sending us all home with a few jars. For an even tangier jelly, substitute cranberry juice for pomegranate juice.

—TATIANA KUSHNIR MONTARA, CALIFORNIA

PREP: 15 MIN. PROCESS: 5 MIN. MAKES: 6 HALF-PINTS

3½ cups pomegranate juice

1 package (1¾ ounces) powdered fruit pectin

5 cups sugar

1. In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

2. Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars, leaving ¼-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

dishing about food

Most of the pomegranates grown in the U.S. are from the San Joaquin Valley in California. Due to the health benefits of pomegranates, domestic sales have risen in recent years. Store whole pomegranates at room temperature for a few days, or in plastic bags in the refrigerator for up to three months. Refrigerate the arils (seeds) for up to three days, or freeze in single layers on trays. Transfer frozen arils to plastic freezer bags and freeze for up to six months. The seeds may lose their shape when thawed.

Guava Coconut Rum Cocktail

My beverage is so sensational, it’s like a taste of the tropics in a glass! The guava adds a touch of sweetness to the coconut drink.

—MELANIE MILHORAT NEW YORK, NEW YORK

PREP/TOTAL TIME: 5 MIN. MAKES: 1 SERVING

Ice cubes

2 ounces coconut rum

2 ounces guava nectar

2 teaspoons lemon juice

3 to 4 dashes bitters

1 teaspoon simple syrup

2 ounces coconut water

GARNISH

Fresh pineapple wedge

1. Fill a mixing glass or tumbler three-fourths full with ice. Add rum, guava nectar, lemon juice, bitters and simple syrup; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Add ice and top with coconut water. Garnish as desired.

For nonalcoholic version: Increase the coconut water and guava nectar to 3 ounces each. Eliminate the bitters and add ⅛ teaspoon coconut extract.

dishing about food

Hawaii and Florida are the states that cultivate the most guava. It grows wild in both states, and wild guava is harvested for commercial use. Wild trees can take over fields, and in some areas they are considered an invasive nuisance.

KILAUEA, HI

This Kauai town (not to be confused with the volcano), has been dubbed Guava Capital of the World.

Nutty Berry Trail Mix

This recipe, my son’s favorite, earned me an A in my early childhood nutrition course. I like the fact that it gives you some control over what your children snack on!

—CHERI MAJORS CLAREMONT, CALIFORNIA

PREP/TOTAL TIME: 5 MIN. MAKES: 10 CUPS

1 can (15 ounces) mixed nuts

2 cups (12 ounces) semisweet chocolate chips

1 package (9 ounces) raisins

1 package (6 ounces) chopped dried pineapple

1 jar (5.85 ounces) sunflower kernels

1 package (5 ounces) dried cranberries

1. In a large bowl, combine all ingredients; mix well. Store in an airtight container.

Buffalo Burger Topping

Blue cheese lovers will come out of the woodwork for this spicy, full-flavored sauce, paired perfectly with grilled burgers.

—MICHAEL COHEN LOS ANGELES, CALIFORNIA

PREP/TOTAL TIME: 10 MIN. MAKES: 6 SERVINGS

2 tablespoons butter, softened

2 tablespoons brown sugar

¾ cup mayonnaise

¼ cup Louisiana-style hot sauce

1 celery rib, finely chopped

6 tablespoons crumbled blue cheese

1. In a small bowl, beat the butter and brown sugar until light and fluffy. Beat in mayonnaise and hot sauce until smooth. Cover and refrigerate until serving.

2. Spoon onto your favorite burger; top with celery and cheese.

dishing about food

It’s typical of American cooks to take the flavors from a recipe we love and use them for another recipe. This recipe gives burgers the heat and flavor of Buffalo wings.

Fruity Rum Punch

Four different fruit juices are used to make this sweet punch. Feel free to omit the rum for a kid-friendly option.

—TASTE OF HOME TEST KITCHEN

PREP: 10 MIN. + CHILLING MAKES: 10 SERVINGS (2½ QUARTS)

2 cups unsweetened apple juice

1½ cups unsweetened pineapple juice

1 can (12 ounces) frozen cranberry juice concentrate, thawed

1 can (6 ounces) frozen orange juice concentrate, thawed

1 cup golden or light rum

1 bottle (1 liter) club soda, chilled

Ice cubes

GARNISH

Pineapple wedges and orange twists

1. In a large pitcher or punch bowl, combine the apple juice, pineapple juice, cranberry juice concentrate, orange juice concentrate and rum. Refrigerate until chilled.

2. Just before serving, add club soda. Serve over ice in hurricane or highball glasses. Garnish as desired.

Editor’s Note: This recipe was tested with Bacardi Gold rum.

Potato Casserole Bread

Potatoes make this bread tender and delicious. It freezes well, so you can enjoy one loaf right away and freeze the other to have later.

—LISA POWERS LEADORE, IDAHO

PREP: 25 MIN. + RISING BAKE: 40 MIN. MAKES: 2 LOAVES (16 SLICES EACH)

2 packages (¼ ounce each) active dry yeast

½ cup warm water (110° to 115°)

1 can (12 ounces) evaporated milk

2 cups mashed potatoes (without added milk and butter)

8 bacon strips, cooked and crumbled

¼ cup butter, softened

2 eggs

3 tablespoons sugar

2 tablespoons dried minced onion

1 tablespoon caraway seeds

1 teaspoon garlic salt

1 teaspoon salt

6¼ to 6¾ cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add the milk, potatoes, bacon, butter, eggs, sugar, onion, caraway seeds, garlic salt, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf. Place in two greased 2-qt. round baking dishes with straight sides. Cover and let rise in a warm place until doubled, about 40 minutes.

4. Bake at 350° for 40-50 minutes or until golden brown. Remove from baking dishes to wire racks to cool.

Iced Coffee Latte

Here is a great alternative to regular hot coffee—and it’s much more economical than store-bought coffee drinks. Sweetened condensed milk and a hint of chocolate lend a delicious touch.

—HEATHER NANDELL JOHNSTON, IOWA

PREP/TOTAL TIME: 10 MIN. MAKES: 8 SERVINGS

½ cup instant coffee granules

½ cup boiling water

4 cups chocolate milk

2 cups cold water

1 can (14 ounces) sweetened condensed milk

Ice cubes

1. In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice.

dishing about food

While coffee drinks and coffeehouses have been around for years, Starbucks took the concept to the next level. Starbucks served its first coffee in 1971 in the Pike Place Market in Seattle. From that simple beginning, the company now has stores in more than 60 countries.

SEATTLE, WA

Established in 1907, this well-known Seattle site began as a farmers market. These days, more than 200 small businesses are based there, and shoppers can find anything from fish and flowers to doughnuts and art.

Wheat Yeast Rolls

These wonderful, golden rolls are light and have a delicate flavor. They’re also versatile—it seems I can pair them with just about any main dish and end up with a great meal. It’s nice to have a simple and inexpensive recipe that adds homemade appeal to menus.

—PEGGY STARKWEATHER GARDINER, MONTANA

PREP: 20 MIN. + RISING BAKE: 15 MIN. MAKES: 1 DOZEN

1 package (¼ ounce) active dry yeast

1 cup warm water (110° to 115°)

⅓ cup canola oil

3 tablespoons sugar

1 teaspoon salt

1½ cups whole wheat flour

1½ to 2 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough of the all-purpose flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes.

4. Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

Blueberry-Orange Onion Salad

Blueberries combine nicely with oranges, onion and a tangy dressing to make this green salad something special. I like to take it when we go on family picnics. My grandson always wants a second helping.

—ELLEN IRENE SMITH WOODLAND, WASHINGTON

PREP/TOTAL TIME: 15 MIN. MAKES: 4 SERVINGS

3 cups torn salad greens

2 medium navel oranges, peeled and sliced

4 slices sweet onion, separated into rings

2 cups fresh blueberries

BLUEBERRY SOUR CREAM DRESSING

½ cup sour cream

1 tablespoon white wine vinegar

1 tablespoon crushed blueberries

1½ teaspoons sugar

1½ teaspoons lemon juice

¼ teaspoon salt

1. Arrange greens on four salad plates. Top with the orange slices and onion rings. Sprinkle with blueberries.

2. In a small bowl, combine the dressing ingredients; stir until blended. Drizzle over salads. Serve immediately.

Champagne Cocktail

This pretty amber drink is a champagne twist on the traditional Old-Fashioned. Try it with extra-dry Champagne.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 5 MIN. MAKES: 1 SERVING

1 sugar cube or ½ teaspoon sugar

6 dashes bitters

½ ounce brandy

½ cup Champagne, chilled

GARNISH

Maraschino cherry and lemon slice

1. Place sugar in a champagne flute or cocktail glass; sprinkle with bitters. Pour the brandy into the glass. Top with Champagne. Garnish as desired.

Mango Salsa

Mango adds an interesting twist to this healthy and colorful fruit salsa.

—MALA UDAYAMURTHY SAN JOSE, CALIFORNIA

PREP/TOTAL TIME: 15 MIN. MAKES: 2¼ CUPS

2 medium mangoes, peeled and finely chopped

¼ cup finely chopped red onion

¼ cup finely chopped green pepper

¼ cup finely chopped sweet red pepper

1 jalapeno pepper, chopped

3 tablespoons minced fresh cilantro

2 tablespoons cider vinegar

1 tablespoon sugar

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon pepper

Baked potato chips

1. In a large bowl, combine first 11 ingredients. Chill until serving. Serve with chips.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Zesty Lemon Curd

There are lemon trees in our backyard, so I’m always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors—Canadians who were spending the winter here—the wife repaid us by giving us this recipe!

—JEAN GAINES BULLHEAD CITY, ARIZONA

PREP/TOTAL TIME: 25 MIN. MAKES: 3 CUPS

3 egg, lightly beaten

2 cups sugar

¾ cup lemon juice

2 teaspoons grated lemon peel

1 cup butter, cubed

1. In a large heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

2. Spread on muffins or rolls, or serve over waffles or ice cream.

dishing about food

Lemon curd, also called lemon cheese, is a classic English recipe. This flavorful custard-like spread is smeared on scones and toast, or used as fillings for cakes and pies. Curd is thicker and more tart than regular cake filling.

VENTURA COUNTY, CA

Lemons are a huge crop in this super-fertile area north of Los Angeles. Groves cover some 16,000 acres, which means that in an average year, it would take 87 million Americans to consume the whole supply!

Gorgonzola Figs with Balsamic Glaze

For an elegant, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto.

—SARAH VASQUES MILFORD, NEW HAMPSHIRE

PREP: 30 MIN. BAKE: 10 MIN. MAKES: 16 APPETIZERS

1 cup balsamic vinegar

16 dried figs

½ cup crumbled Gorgonzola cheese

8 thin slices prosciutto, halved widthwise

2 teaspoons minced fresh rosemary

¼ teaspoon pepper

1. For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about ¼ cup.

2. Cut a lengthwise slit down the center of each fig; fill with 1½ teaspoons cheese. Wrap each fig with a piece of prosciutto; place on a baking sheet. Sprinkle with the rosemary and pepper.

3. Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.

Editor’s Note: Amber-colored dried figs (labeled Turkish or Calimyrna) are recommended for this recipe. Mission figs, which are black, are smaller and hold less cheese. If large stems are present, remove them before stuffing figs.

dishing about food

Spaniards first brought fig trees to Mexico. As the missionaries traveled north, they planted fig trees all along the way. Now, about 98 percent of the United States’ fig production comes from California.

FRESNO, CA

Food, wine and figs abound at the annual Fig Fest. All of the commercially grown dried figs in the U.S. come from Fresno and the San Joaquin Valley.

Ranch Dressing and Dip Mix

Give this versatile mix in a decorative jar with instructions for making dip or dressing. Then tuck it into a gift basket along with a pretty serving bowl and snack crackers or chips!

—JOAN HALLFORD NORTH RICHLAND HILLS, TEXAS

PREP: 10 MIN. MAKES: 2 CUPS

4½ teaspoons dried parsley flakes

1 tablespoon minced chives

1 tablespoon garlic powder

2 teaspoons lemon-pepper seasoning

1½ teaspoons dried tarragon

1½ teaspoons dried oregano

1 teaspoon salt

RANCH SALAD DRESSING

½ cup mayonnaise

½ cup buttermilk

RANCH DIP

1 cup mayonnaise

1 cup (8 ounces) sour cream

1. In a small bowl, combine the first seven ingredients. Transfer to a 4-ounce jar. Shake well before using.

For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 1 tablespoon mix. Refrigerate for at least 1 hour.

For dip: In a small bowl, combine the mayonnaise, sour cream and 2 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh veggies or as a topping for baked potatoes.

dishing about food

Guests at Hidden Valley Ranch, a dude ranch in California, so enjoyed the salad dressing served by owners Steve and Gayle Henson, that the couple began bottling it to sell. They later made packets of seasoning mix for the dressing for the retail market. Clorox brought the brand in 1972. It’s now America’s favorite salad dressing.

Apple & Blue Cheese on Endive

This fresh, fancy appetizer features a creamy blue cheese and apple spread on crunchy endive leaves. You can also use pears instead of apples or spread it on top of crackers.

—KATIE FLEMING EDMONDS, WASHINGTON

PREP/TOTAL TIME: 30 MIN. MAKES: 32 APPETIZERS

1 tablespoon lemon juice

1 tablespoon water

1 large red apple, finely chopped

2 celery ribs, finely chopped

¾ cup crumbled blue cheese

3 tablespoons mayonnaise

4 heads Belgian endive, separated into leaves

½ cup chopped hazelnuts, toasted

1. In a small bowl, combine the lemon juice and water; add apple and toss to coat. Drain and pat dry.

2. Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts.

Romaine Caesar Salad

After tasting this terrific salad my daughter made, I was very eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender.

—MARIE HATTRUP SPARKS, NEVADA

PREP: 10 MIN. + CHILLING MAKES: 8 SERVINGS

2 hard-cooked eggs

¼ cup lemon juice

2 tablespoons balsamic vinegar

1 anchovy fillet

1 tablespoon Dijon mustard

2 garlic cloves, peeled

1 teaspoon Worcestershire sauce

1 teaspoon pepper

¾ teaspoon salt

½ cup olive oil

1 bunch romaine, torn

1 cup (4 ounces) shredded Parmesan cheese

1 cup Caesar salad croutons

1. Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.

2. In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

Chicken Caesar Salad: Grill or broil 8 chicken breast halves seasoned with salt and pepper. Cut each chicken breast half into strips. Top each individual salad with a cooked chicken breast half.

dishing about food

Caesar salad is said to be the 1924 creation of Caesar Cardini, an Italian immigrant who lived in San Diego and owned a restaurant in Tijuana, Mexico. His brother Alex later added anchovies to the dressing. This popular salad can easily be turned into a main dish with the addition of chicken, salmon, steak or ham.

Cranberry Honey Butter

If you are traveling to a friend’s or loved one’s for the holidays, why not bring them something even better than a bottle of wine—this easy-to-whip-up treat!

—ARISA CUPP WARREN, OREGON

PREP/TOTAL TIME: 10 MIN. MAKES: 24 SERVINGS

1 cup butter, softened

⅓ cup finely chopped dried cranberries

¼ cup honey

2 teaspoons grated orange peel

⅛ teaspoon kosher salt

1. In a small bowl, beat all ingredients until blended. Store, covered, in the refrigerator for up to 2 weeks.

Green Goddess Salad Dressing

It’s no trick to fix this time-honored dressing at home with this quick recipe. Made with fresh ingredients, it’s excellent—and a real treat compared to store-bought versions.

—PAGE ALEXANDER BALDWIN CITY, KANSAS

PREP/TOTAL TIME: 10 MIN. MAKES: 2 CUPS

1 cup mayonnaise

½ cup sour cream

¼ cup chopped green pepper

¼ cup packed fresh parsley sprigs

3 anchovy fillets

2 tablespoons lemon juice

2 green onion tops, coarsely chopped

1 garlic clove, peeled

¼ teaspoon pepper

⅛ teaspoon Worcestershire sauce

1. Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.

dishing about food

This colorful salad dressing is named after the play, The Green Goddess. While the play was running in the 1920s, the chef at the Palace Hotel created the dressing to honor the star of the play, George Arliss.

Shredded Potato Casserole

This potato dish is perfect with prime rib and many other entrees. Make it ahead and have it ready to pop into the oven for a party. The topping of cornflake crumbs and Parmesan cheese adds a nice crunch.

—PAULA ZSIRAY LOGAN, UTAH

PREP: 10 MIN. BAKE: 45 MIN. MAKES: 6-8 SERVINGS

1 can (10¾ ounces) condensed cream of mushroom soup, undiluted

1 cup (8 ounces) sour cream

½ cup 2% milk

1 cup (4 ounces) shredded cheddar cheese

½ cup butter, melted, divided

1 package (30 ounces) frozen shredded hash brown potatoes, thawed

1 cup cornflake crumbs

¼ cup grated Parmesan cheese

1. In a large bowl, combine soup, sour cream, milk, cheddar cheese and ¼ cup butter. Stir in hash browns. Transfer to a greased 13x9-in. baking dish.

2. In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over the top. Bake, uncovered, at 325° for 45-50 minutes or until casserole is heated through.

dishing about food

Hash brown casseroles are very popular in the Mormon community. They’re served so often at meals after a funeral that the dish is also known as “funeral potatoes!”

SALT LAKE CITY, UT

Brigham Young broke ground for the Salt Lake Temple in 1853, but the ornate structure wasn’t completed for 40 years. To this day, it’s the largest temple in the Latter Day Saints church.

Company Onion Soup

The onions in this part of the country are superb, and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.

—ROSE MARIE MOORE WALLA WALLA, WASHINGTON

PREP: 20 MIN. COOK: 65 MIN. MAKES: 4 SERVINGS

4 tablespoons unsalted butter

4 large sweet or Walla Walla onions, sliced

1 tablespoon sugar

6 cups beef broth, divided

2 tablespoons Worcestershire sauce

Salt and pepper to taste

4 thick slices French bread

Additional unsalted butter

Garlic salt or 1 garlic clove, halved

1 cup (4 ounces) shredded Gruyere or Swiss cheese

1. In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes.

2. Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of the garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with cheese. Broil until the cheese is melted and bubbly. Serve immediately.

dishing about food

The Walla Walla sweet onion is Washington’s official state vegetable. Walla Wallas were introduced to the area in the late 1880s and started from seeds from Corsica, Italy. The onions were first sold in 1900. Over time, area farmers produced an even larger, sweeter onion. To be called a Walla Walla sweet, an onion must be grown in Washington or Oregon and harvested between June and August.

Pineapple Salsa

This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or with grilled chicken or fish for a jazzed-up meal.

—SUZI LAPAR WAHIAWA, HAWAII

PREP/TOTAL TIME: 20 MIN. MAKES: 3½ CUPS

2 cups diced fresh pineapple

2 medium tomatoes, seeded and chopped

¾ cup chopped sweet onion

¼ cup minced fresh cilantro

1 jalapeno pepper, seeded and chopped

1 tablespoon olive oil

1 teaspoon ground coriander

¾ teaspoon ground cumin

½ teaspoon salt

½ teaspoon minced garlic

Tortilla chips

1. In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

dishing about food

Pineapples are such an important crop in Hawaii that Dole once had the entire island of Lanai devoted just to pineapple production.

WAHIAWA, HI

There’s more than one type of pineapple! Learn all about them (including red ones) at the Dole Plantation, which has been bringing this sweet, succulent fruit to the world since 1901.

Southwestern Barley Salad

Cilantro punches up the flavor of this colorful side that’s zesty but not too spicy. It makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. And it’s sure to satisfy!

—TOMMI ROYLANCE CHARLO, MONTANA

PREP/TOTAL TIME: 20 MIN. MAKES: 8 SERVINGS

3 cups cooked medium pearl barley

1 can (15 ounces) black beans, rinsed and drained

1½ cups frozen corn, thawed

1½ cups chopped seeded tomatoes

1 cup frozen peas, thawed

¼ cup minced fresh cilantro

1 teaspoon salt

¼ teaspoon pepper

½ cup water

3 tablespoons lemon juice

1 tablespoon finely chopped onion

1 tablespoon canola oil

2 garlic cloves, minced

8 lettuce leaves

1 ripe avocado, peeled and sliced

2 medium tomatoes, cut into wedges

1. In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Cherry-Cream Crumble Pie

I created this yummy recipe for a cherry pie contest at the San Diego County Fair when I was first married in 1984. It won the blue ribbon! I love entering contests and I have won many of them.

—MARIAN HOLLINGSWORTH LA MESA, CALIFORNIA

PREP: 20 MIN. BAKE: 45 MIN. + COOLING MAKES: 8 SERVINGS

½ cup sugar

3 tablespoons all-purpose flour

2 cans (15 ounces each) pitted tart cherries, drained

1 cup (8 ounces) sour cream

1 egg, lightly beaten

¼ teaspoon almond extract

1 unbaked pastry shell (9 inches)

TOPPING

½ cup quick-cooking oats

⅓ cup all-purpose flour

⅓ cup packed brown sugar

¼ teaspoon ground cinnamon

¼ cup cold butter

½ cup chopped pecans

1. In a large bowl, combine the sugar, flour, cherries, sour cream, egg and extract. Spoon the filling into the pastry shell. Bake at 400° for 20 minutes.

2. For topping, combine the oats, flour, brown sugar and cinnamon in a small bowl; cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover the edges of crust to prevent overbrowning.

3. Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator.

dishing about food

Plump, juicy cherries are a favorite fruit around the country, and many states with temperate climates grow them—especially on the West Coast. Washington leads the country in sweet cherry production.

MOUNT RAINIER, WA

With its summit towering 14,410 feet above sea level, it’s easy to see Mount Rainier from Seattle on a clear day. This mountain is the namesake for blushing golden Rainier cherries.

Apricot Bars

These moist bars have such a great flavor. My family loves them, and I get lots of requests for the recipe.

—KIM GILLILAND SIMI VALLEY, CALIFORNIA

PREP: 15 MIN. BAKE: 50 MIN. MAKES: 16 BARS

⅔ cup dried apricots

½ cup water

½ cup butter, softened

¼ cup confectioners’ sugar

1⅓ cups all-purpose flour, divided

2 eggs

1 cup packed brown sugar

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon vanilla extract

½ cup chopped walnuts

Additional confectioners’ sugar

1. In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add 1 cup flour until well blended.

2. Press into a greased 8-in. square baking dish. Bake at 350° for 20 minutes or until lightly browned.

3. Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in the vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over the crust.

4. Bake at 350° for 30 minutes or until set. Cool on wire rack. Dust with confectioners’ sugar; cut into bars.

dishing about food

As with many of the crops that grow in California, apricot trees were introduced by Spanish missionaries and first planted at missions. Apricots are native to China, then traveled to Spain and other Mediterranean countries.

Very Berry Crisp

I love this recipe because it’s easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn’t taste light at all. Great with frozen yogurt or whipped topping.

—SCARLETT ELROD NEWNAN, GEORGIA

PREP: 20 MIN. BAKE: 25 MIN. MAKES: 8 SERVINGS

2 cups fresh raspberries

2 cups sliced fresh strawberries

2 cups fresh blueberries

⅓ cup sugar

2 tablespoons plus ¼ cup all-purpose flour, divided

⅓ cup graham cracker crumbs

⅓ cup quick-cooking oats

¼ cup packed brown sugar

2 tablespoons sliced almonds

½ teaspoon ground cinnamon

1 tablespoon canola oil

1 tablespoon butter, melted

1 tablespoon water

1. In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray.

2. In a small bowl, combine cracker crumbs, oats, brown sugar, almonds, cinnamon and remaining flour. Stir in the oil, butter and water until moistened. Sprinkle over berries.

3. Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown.

Oregon’s Best Marionberry Pie

I believe Oregon Marionberries make about the best berry pie in the world!

—FRANCES BENTHIN SCIO, OREGON

PREP: 30 MIN. BAKE: 65 MIN. + COOLING MAKES: 8 SERVINGS

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

½ cup cold butter, cubed

5 tablespoons shortening

4 tablespoons ice water

2 tablespoons lemon juice

FILLING

1 cup plus 1 teaspoon sugar, divided

2 tablespoons plus 2 teaspoonsquick-cooking tapioca

1 tablespoon lemon juice

4 cups fresh Marionberries or blackberries

1 package (8 ounces) cream cheese, softened

½ cup confectioners’ sugar

½ teaspoon almond extract

½ teaspoon vanilla extract

1 tablespoon heavy whipping cream

1. In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add the ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Chill 10 minutes.

2. Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add the berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to ½ in. beyond rim of plate.

3. In a small bowl, beat the cream cheese, confectioners’ sugar and extracts; spread over prepared crust. Top with berry mixture.

4. Roll out remaining dough to a ⅛-in.-thick circle; cut into ½-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar.

5. Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.

dishing about food

Marionberries, a cross between Chehalem and Olallieberry blackberries, are named for Marion County, Oregon, where they were developed. The berries are medium to large, with colors ranging from dark red to black. Their flavor is described as rich, earthy, and tart with a hint of sweetness. They are grown exclusively in Oregon.

PORTLAND, OR

You’ll find berries galore (including Marionberries, shown here in the foreground) at the Oregon Berry Festival.

Chocolate Hazelnut Gateau

Gateau (pronounces ga-tow) is the French word for any rich and fancy cake. I think you’ll agree this dense chocolate dessert has just the right amount of sweetness.

—MICHELLE KRZMARZICK TORRANCE, CALIFORNIA

PREP: 20 MIN. BAKE: 30 MIN. + COOLING MAKES: 12 SERVINGS

⅔ cup butter, softened

¾ cup sugar

3 eggs, separated

1 cup (6 ounces) semisweet chocolate chips, melted and cooled

1 teaspoon vanilla extract

¾ cup all-purpose flour

½ teaspoon salt

¼ cup milk

⅔ cup ground hazelnuts, toasted

GLAZE

3 tablespoons butter

2 tablespoons light corn syrup

1 tablespoon water

1 cup (6 ounces) semisweet chocolate chips

Toasted slivered almonds and fresh mint leaves

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts.

2. In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet.

3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.

4. In a saucepan, bring the butter, corn syrup and water to a boil; stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of gateau. Garnish with almonds and mint.

dishing about food

In the United States, hazelnuts, also known as filberts, are cultivated almost solely in Oregon. They have a sweet, rich taste, but their skins are bitter and should be removed before using. You’ll find hazelnuts used in candies, baked goods, coffee, creamers and liquors.

It’s It Ice Cream Sandwiches

It’s easy to see why this treat is so popular in San Francisco. It’s snack heaven…ice cream, delicious oatmeal cookies and a touch of chocolate. Swap out the vanilla for your own favorite flavor, such as chocolate, caramel or pumpkin!

—TASTE OF HOME TEST KITCHEN

PREP: 40 MIN. + FREEZING BAKE: 15 MIN./BATCH + COOLING MAKES: 7 SERVINGS

½ cup butter, softened

¾ cup packed brown sugar

¼ cup sugar

1 egg

½ teaspoon vanilla extract

¾ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon baking powder

¼ teaspoon salt

1½ cups quick-cooking oats

¼ cup chopped raisins, optional

ASSEMBLY

3 cups vanilla ice cream

1 bottle (7¼ ounces) chocolate hard-shell ice cream topping

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.

2. Shape into fourteen 1¼-in. balls; place 2½ in. apart on ungreased baking sheets. Bake 11-13 minutes or until golden brown. Cool on pans for 3 minutes. Remove to wire racks to cool completely.

3. To assemble, place about ⅓ cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze until firm. Repeat with remaining cookies and ice cream.

4. Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off.

5. Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually for longer storage.

dishing about food

George Whitney created these treats—oatmeal cookie ice cream sandwiches dipped in chocolate—in 1928 and sold them at Playland, his San Francisco amusement park, for decades. Once Playland closed in the 1970s, the treat disappeared. It made a comeback in 1974, when a local business began making the ice cream sandwiches to distribute to small stores. Distribution has since expanded into more than a dozen states, and the treat known as It’s It has been declared the official food of San Francisco!

Peach and Raspberry Clafouti

Clafouti is a dessert like a custard, made with fresh fruit and batter in a baking dish. It is so wonderful to serve during the summer when the fruit is ripe.

—ANNE CASTLE ELLEN GRINSFELDER LOGAN, OHIO

PREP: 20 MIN. BAKE: 30 MIN. + COOLING MAKES: 4 SERVINGS

4 cups thickly sliced peeled peaches (about 2½ pounds)

½ cup fresh raspberries

2 tablespoons cold butter, cut into small pieces

¼ cup blanched almonds

2 tablespoons all-purpose flour

¾ cup heavy whipping cream or half-and-half cream or milk

⅓ cup plus 2 tablespoons sugar

2 eggs

1 tablespoon tawny red port or sherry, optional

¼ teaspoon salt

1 cup whipped cream

Raspberries, mint leaves to garnish

1. Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter.

2. In a food processor, cover and process the almonds with flour until ground. Add the cream, ⅓ cup sugar, eggs, port, salt; blend, scraping sides as necessary.

3. Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.

dishing about food

Clafouti is a French dessert that is usually made with sweet cherries. The batter is poured over the fruit and puffs up around it. Using peaches and raspberries gives this classic an American twist. The French call a clafouti made with other fruit a flaugnarde.

Wyoming Cowboy Cookies

These cookies are very popular here in Wyoming. They’re great for lunch boxes or for munching anytime.

—PATSY STEENBOCK SHOSHONI, WYOMING

PREP: 25 MIN. BAKE: 15 MIN. MAKES: 6 DOZEN

1 cup flaked coconut

¾ cup chopped pecans

1 cup butter, softened

1½ cups packed brown sugar

½ cup sugar

2 eggs

1½ teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups old-fashioned oats

2 cups (12 ounces) chocolate chips

1. Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.

2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to the creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans.

3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until browned. Remove to wire racks to cool.

WYOMING

Many Wyomingites celebrate the state’s cowboy culture. The University of Wyoming’s teams are even called the Cowboys and Cowgirls.

Huckleberry Cheese Pie

To us Idahoans, huckleberries are a treasure! We like to serve this pie as a special treat when we have out-of-state guests.

—PAT KUPER MCCALL, IDAHO

PREP: 30 MIN. BAKE: 20 MIN. + CHILLING MAKES: 8-10 SERVINGS

BUTTER CRUNCH CRUST

1 cup all-purpose flour

¼ cup packed brown sugar

½ cup finely chopped nuts

½ cup cold butter

CHEESE FILLING

1 package (8 ounces) cream cheese, softened

¾ cup confectioners’ sugar

1 teaspoon vanilla extract

1 cup whipped cream or 1 cup whipped topping

FRUIT TOPPING

½ cup sugar

4½ teaspoons cornstarch

Dash salt

½ cup water

2 cups fresh huckleberries or blueberries, divided

1½ teaspoons butter

1. In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally.

2. Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.

3. For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.

4. For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over filling. Top with additional whipped cream if desired.

dishing about food

Idahoans claim the huckleberry as their state fruit. These berries grow wild and are not cultivated for retail sales. You can substitute blueberries in recipes that call for huckleberries.

COEUR D’ALENE MOUNTAINS, ID

From June until October, wild huckleberries are a big draw to the picturesque Coeur d’Alene Mountains in northern Idaho. The berries star in the Wallace Huckleberry Festival, which is held every August.

Apple Jelly Candy

Soft and fruity, these old-fashioned squares get a bit of crunch from chopped walnuts. Rolling the candy in sugar gives it a pretty look for the holidays.

—HELEN ORESTAD POWDERVILLE, MONTANA

PREP: 20 MIN. COOK: 20 MIN. + CHILLING MAKES: ABOUT 6 DOZEN

2 cups sugar

1¾ cups unsweetened applesauce

2 envelopes unflavored gelatin

1 package (3 ounces) lemon gelatin

½ cup chopped walnuts

1 teaspoon vanilla extract

Superfine, confectioners’ and/or granulated sugar

1. In a large saucepan, combine the sugar, applesauce and gelatins; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 15 minutes. Remove from the heat; stir in walnuts and vanilla.

2. Immediately pour into a greased 11x7-in. baking dish. Cover and refrigerate overnight. Cut into 1-in. pieces; roll in sugar. Store in an airtight container in the refrigerator.

Caramel-Frosted Potato Cake

I have been baking this cake every Christmas for decades. My sister-in-law gave me the recipe in 1941, and it has been in demand ever since. My grandchildren have never been able to figure out why it’s called a potato cake, since it doesn’t taste at all like potatoes!

—PHYLLIS SCHMIDT MANITOWOC, WISCONSIN

PREP: 20 MIN. BAKE: 55 MIN. + COOLING MAKES: 12-16 SERVINGS

¾ cup butter, softened

2 cups sugar

4 eggs, separated

1 cup mashed potatoes (without added milk and butter)

2 ounces German sweet chocolate, melted

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground nutmeg

1 teaspoon ground cloves

½ cup whole milk

1 cup chopped walnuts

FROSTING

¼ cup butter

½ cup packed brown sugar

1¼ cups confectioners’ sugar

¼ teaspoon vanilla extract

2 to 4 tablespoons whole milk

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.

2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.

3. Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4. For frosting, in a small saucepan, melt the butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners’ sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.

dishing about food

The Comstock Lode in Virginia City brought people to Nevada seeking riches in the silver mines. The women who cooked for the miners made them sourdough biscuits, Cornish pasties and, according to local lore, potato caramel cake. Using leftover mashed potatoes not only saved flour but also made the cake moist and tender.

Oregon’s Hazelnut Chocolate Chip Cookie

These nutty cookies are a hit with the ladies at my craft club. I grew up during the Depression, and my mother taught me to use what was available—like the plentiful nuts here in Oregon. She’d say, “It doesn’t have to be expensive to be good.” And she was right!

—SELMER LOONEY EUGENE, OREGON

PREP/TOTAL TIME: 25 MIN. MAKES: 3 DOZEN

1 cup butter, softened

½ cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

¾ cup chopped hazelnuts

1. In a large bowl, cream butter and sugars on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking soda and salt; gradually add to batter. Fold in chocolate chips and nuts.

2. Drop by heaping tablespoonfuls 3 in. apart onto lightly greased baking sheets. Flatten lightly with a fork. Bake at 350° for 10-12 minutes or until light brown. Remove to a wire rack to cool.

Creamy Banana Pecan Pie

You’ll get many compliments when you serve this layered banana beauty. It’s a snap to prepare because the filling starts with instant pudding mix.

—ISABEL FOWLER ANCHORAGE, ALASKA

PREP: 20 MIN. BAKE: 25 MIN. + COOLING MAKES: 6-8 SERVINGS

1 cup all-purpose flour

1 cup finely chopped pecans

½ cup butter, softened

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

3 large firm bananas, sliced

1⅓ cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

Additional chopped pecans, optional

1. In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack.

2. In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Double Nut Baklava

It may take some time to make this rich, buttery treat, but it’s well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible.

—KARI CAVEN POST FALLS, IDAHO

PREP: 25 MIN. BAKE: 30 MIN. + STANDING MAKES: 3 DOZEN

1¼ cups flaked coconut, toasted

½ cup finely chopped macadamia nuts

½ cup finely chopped pecans

½ cup packed brown sugar

1 teaspoon ground allspice

1¼ cups butter, melted

1 package phyllo dough (16 ounces, 14x9-inch sheet size), thawed

1 cup sugar

½ cup water

¼ cup honey

1. In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan.

2. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with the butter. Brush top sheet of phyllo with butter.

3. Using a sharp knife, cut into 36 diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack.

4. In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.

dishing about food

It’s believed that baklava has been around in some form since the 8th century B.C. The Greek contribution to the indulgent dessert was the development of phyllo dough. This rich, sweet and flaky, paper-thin dough was reserved for the elite until the mid-1800s, and served only for special occasions. At one time, Turkish sultans considered baklava to be an aphrodisiac!

Plum Crisp

Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.

—DEIDRE KOBEL BOULDER, COLORADO

PREP: 25 MIN. + STANDING BAKE: 40 MIN. MAKES: 8 SERVINGS

¾ cup old-fashioned oats

⅓ cup all-purpose flour

¼ cup plus 2 tablespoons sugar, divided

¼ cup packed brown sugar

¼ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 tablespoons butter, softened

¼ cup chopped walnuts

5 cups sliced fresh plums (about 2 pounds)

1 tablespoon quick-cooking tapioca

2 teaspoons lemon juice

1. In a small bowl, combine the oats, flour, ¼ cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes.

2. Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture.

3. Bake at 375° for 40-45 minutes or until topping is golden brown and plums are tender. Serve warm.

dishing about food

Most U.S. plums come from California, Oregon, Washington and Idaho. They are sold fresh, frozen, canned and dried. Prunes were rechristened “dried plums” at the request of the California Prune Board, which wanted to upgrade the fruit’s image. The Food and Drug Administration officially renamed the fruit dried plums in 2001. (The prune board changed its name, too—to the California Dried Plum Board.)

Coconut Pineapple Cake

This cake is incredibly tender and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events. It’s always very popular.

—KRISTA KLIEBENSTEIN HIGHLANDS RANCH, COLORADO

PREP: 25 MIN. BAKE: 35 MIN. + COOLING MAKES: 12 SERVINGS

2 eggs

2 cups sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 can (20 ounces) crushed pineapple, undrained

½ cup chopped walnuts

FROSTING

1 package (8 ounces) cream cheese, softened

½ cup butter, softened

2 cups confectioners’ sugar

½ cup flaked coconut

1. In a large bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to the egg mixture alternately with pineapple. Stir in the walnuts.

2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. In a small bowl, beat cream cheese, butter and confectioners’ sugar until smooth. Frost cake. Sprinkle with the coconut. Store in the refrigerator.

Portland Cream Doughnuts

If you don’t live near Portland, Oregon, you can create your own version of that city’s famous doughnut at home. The fresh homemade doughnuts with a touch of nutmeg, creamy filling and a smooth-as-silk chocolate frosting will disappear in minutes.

—TASTE OF HOME TEST KITCHEN

PREP: 50 MIN. + RISING COOK: 5 MIN./BATCH MAKES: 1 DOZEN

3 packages (¼ ounce each) active dry yeast

¾ cup warm water (110° to 115°)

¾ cup 2% milk

1 egg

1 egg yolk

6 tablespoons butter, softened

½ cup sugar

1½ teaspoons salt

¾ teaspoon ground nutmeg

4¾ to 5¼ cups all-purpose flour

FILLING

1 package (3 ounces) cook-and-serve vanilla pudding mix

¼ cup heavy whipping cream

ASSEMBLY

Oil for deep-fat frying

⅔ cup semisweet chocolate chips

2 tablespoons butter

1¼ cups confectioners’ sugar

3 tablespoons hot water

Vanilla frosting of your choice, optional

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, egg yolk, butter, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Meanwhile, for filling, prepare pudding mix according to the package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.

4. Punch down dough. Turn onto a lightly floured surface; roll to ¾-in. thickness. Cut with a floured 3-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Cover with plastic wrap; let rise in a warm place until nearly doubled, about 25 minutes.

5. In a small bowl, beat cream until stiff peaks form. Fold into pudding. Refrigerate, covered, while frying doughnuts.

6. In an electric skillet or deep fryer, heat oil to 350°. Fry doughnuts, a few at a time, for1-2 minutes on each side or until golden brown. Drain on paper towels. Cool slightly.

7. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small tip. Fill bag with filling. With a small knife, pierce a hole into the side of each doughnut; pipe filling into hole, allowing some of filling to spill out for a tongue.

8. In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners’ sugar and hot water.

9. Spread tops of doughnuts with glaze; let stand until set. If desired, pipe two small dots of vanilla frosting near the tongue for eyes. Refrigerate leftovers.

dishing about food

The offerings at Voodoo Doughnut in Portland, Oregon, run the gamut from basic glazed to doughnuts topped with bacon, Froot Loops and other unusual additions. The tongue-in-cheek Voodoo Doll is “blood”-filled with raspberry jelly and stuck with a pretzel rod. The Portland Cream doughnut has a Bavarian cream center with eyes that represent the vision of this great city.

PORTLAND, OR

Portlanders and Oregonians have gone nuts for Voodoo Doughnut. Couples even serve these unique treats to their wedding guests! The company has expanded into three locations: two in Portland and one in Eugene.

Pistachio Cranberry Bark

This bark makes a lovely holiday gift from the kitchen. Fill a plate or cup with the candy, then gather up clear cellophane around it and tie with red and green ribbons.

—SUSAN WACEK PLEASANTON, CALIFORNIA

PREP: 20 MIN. + CHILLING MAKES: ABOUT 1 POUND

2 cups (12 ounces) semisweet chocolate chips

5 ounces white candy coating, chopped

1 cup chopped pistachios, toasted, divided

¾ cup dried cranberries, divided

1. In a microwave-safe bowl, melt semisweet chips; stir until smooth. Repeat with white candy coating.

2. Stir ¾ cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating.

3. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.

Best Date Bars

These wholesome bar cookies freeze well. Simply cool them in the pan, cut into squares, and then store them in freezer containers or wrap in plastic wrap.

—DOROTHY DELESKE SCOTTSDALE, ARIZONA

PREP: 25 MIN. BAKE: 35 MIN. MAKES: 40 BARS

2½ cups pitted dates, cut up

¼ cup sugar

1½ cups water

⅓ cup coarsely chopped walnuts, optional

1¼ cups all-purpose flour

1 teaspoon salt

½ teaspoon baking soda

1½ cups quick-cooking oats

1 cup packed brown sugar

½ cup butter, softened

1 tablespoon water

1. In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts; cool.

2. Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly.

3. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly.

4. Bake at 350° for 35-40 minutes or until lightly browned. Cool in pan on a wire rack. Cut into bars.

dishing about food

California leads the nation in the commercial production of dates. Arizona is another big date producer, with a portion of its production gathered from local home gardens.

CALIFORNIA

People have known that the Golden State’s fertile soil was a valuable resource since missionaries began working the land in the 1500s. Today, California produces more than 400 commodities, and almost half of the fruits, vegetables and nuts grown in the U.S.!

Oatmeal Raisin Cookies

A friend gave me this recipe years ago, and the cookies are just as delicious as the ones Mom used to make. The secret is to measure the ingredients exactly (no guessing on the amounts!) and to not overbake.

—WENDY COALWELL ABBEVILLE, GEORGIA

PREP/TOTAL TIME: 30 MIN. MAKES: ABOUT 3½ DOZEN

1 cup shortening

1 cup sugar

1 cup packed light brown sugar

3 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups old-fashioned oats

1 cup raisins

1 cup coarsely chopped pecans, optional

1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, just until combined. Stir in the oats, raisins and pecans if desired.

2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.

3. Bake at 350° for 10-11 minutes or until golden brown. Do not overbake. Remove to a wire rack to cool.

dishing about food

Oatmeal cookies date back to 1,000 B.C., when the Scots used their oat harvest to make oat cakes. The first published recipe for oatmeal cookies may have been the one that appeared in The Fannie Farmer Cookbook in 1896. Quaker Oats soon began printing a recipe on its package, but we don’t know who gets the credit for adding raisins. America’s production of raisins, combined with Turkey’s, accounts for about 80 percent of the world’s supply.

SAN JOAQUIN VALLEY, CA

The California raisin industry is centered in San Joaquin Valley, where Scottish farmer William Thompson began cultivating seedless grapes in 1876.

Golden Apple Bundles

This recipe is an interesting way to use apples. I usually make them on Fridays, so when family and friends drop in on the weekend, I have a nice dessert to serve. They bake up flaky and golden brown outside and moist inside.

—LILA ELLER EVERETT, WASHINGTON

PREP: 20 MIN. BAKE: 25 MIN. MAKES: 10-12 SERVINGS

2 cups chopped peeled apples

⅓ cup chopped walnuts

¼ cup packed brown sugar

¼ cup raisins

1 tablespoon all-purpose flour

½ teaspoon lemon peel

½ teaspoon ground cinnamon

Pastry for double-crust pie

Milk

Sugar

1. In a large bowl, combine apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside.

2. Roll pastry to ⅛-in. thickness. Cut into 5-in. circles. Spoon about ¼ cup apple mixture into center of each circle. Moisten edges of the pastry with water. Fold over and seal edges with a fork.

3. Place on a greased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake10 minutes longer. Brush each with milk and sprinkle with the sugar. Return to oven; bake 5 minutes longer.

Date Shake

Here’s a cooling shake with a mild hint of dates. Use Medjool dates for the best flavor.

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 10 MIN. MAKES: 4 SERVINGS

⅔ cup chopped dates

¼ cup water

3 cups vanilla ice cream

1 cup 2% milk

1. In a microwave-safe dish, combine dates and water; microwave, covered, on high for 30-45 seconds or until dates are softened. Cool completely.

2. Place date mixture in a blender; cover and pulse until pureed. Add ice cream and milk; cover and process until blended. Serve immediately.

dishing about food

A rest stop along Interstate 8 in Dateland, Arizona, sells its “World Famous Date Shakes” made with Medjools dates—considered to be the sweetest type. Palm Springs also has a great climate for date trees, and California produces about 99 percent of the date crop in the U.S. The “Original Date Shake” is sold at the Palm Springs Fudge & Chocolate shop, but other people swear by Hadley’s Fruit Orchard in Cabazon.

Danish Puff

I still remember Mom making this cream puff variation for special occasions.

—SUSAN GAROUTTE GEORGETOWN, TEXAS

PREP: 25 MIN. BAKE: 1 HOUR + COOLING MAKES: 16 SERVINGS

½ cup cold butter, cubed

1 cup all-purpose flour

1 to 2 tablespoons cold water

FILLING

1 cup water

½ cup butter

1 cup all-purpose flour

¼ teaspoon salt

3 eggs

½ teaspoon almond extract

TOPPING

1½ cups confectioners’ sugar

2 tablespoons butter, softened

1 to 2 tablespoons water

1½ teaspoons vanilla extract

½ cup sliced almonds, toasted

1. In a small bowl, cut butter into the flour until crumbly. Sprinkle with water; toss with a fork until moist enough to shape into a ball. Divide in half. On a floured surface, roll each portion into a 12x3-in. rectangle. Place on greased baking sheets.

2. In a large saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add the eggs, one at a time, beating well after each. Add extract; beat until smooth. Spread over dough.

3. Bake at 350° for 1 hour or until puffed and golden brown. Cool on pans for 10 minutes. Combine the sugar, butter, water and vanilla until smooth; spread over the warm puffs. Sprinkle with almonds. Refrigerate leftovers.

Caramel-Pecan Apple Pie

You’ll love the aroma in your kitchen—and the smiles on everybody’s faces—when you make this scrumptious pie that’s drizzled with caramel sauce! It always takes me back home to Virginia and being at my granny’s table.

—JEAN CASTRO SANTA ROSA, CALIFORNIA

PREP: 45 MIN. BAKE: 55 MIN. + COOLING MAKES: 8 SERVINGS

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

¾ cup chopped pecans

⅓ cup packed brown sugar

3 tablespoons sugar

4½ teaspoons ground cinnamon

1 tablespoon cornstarch

¼ cup caramel ice cream topping, room temperature

1 unbaked pastry shell (9 inches)

3 tablespoons butter, melted

STREUSEL TOPPING

¾ cup all-purpose flour

⅔ cup chopped pecans

¼ cup sugar

6 tablespoons cold butter

¼ cup caramel ice cream topping, room temperature

1. In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to the apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with the apple mixture (shell will be full). Drizzle with butter.

2. In a small bowl, combine the flour, pecans and sugar. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over filling.

3. Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.

dishing about food

Apples are grown in many areas of the country. The state of Washington leads the way with the largest crop. Almost 100 apple varieties are grown commercially in the U.S., but America’s favorite, based on sales, is the Red Delicious.

Cherry Chocolate Cake

Heads will turn when you bring this divine cake to the table. A luscious almond-cherry filling is sandwiched between four layers of rich, tender chocolate cake. The finishing touch is a creamy chocolate frosting. There won’t be a crumb left on anyone’s plate!

—VICTORIA FAULLING METHUEN, MASSACHUSETTS

PREP: 35 MIN. BAKE: 25 MIN. + COOLING MAKES: 12 SERVINGS

1 cup butter, softened

1¼ cups sugar

¾ cup packed brown sugar

3 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup baking cocoa

1½ teaspoons baking soda

½ teaspoon baking powder

¼ teaspoon salt

1½ cups buttermilk

FILLING

1 package (8 ounces) cream cheese, softened

6 tablespoons butter, softened

1 teaspoon almond extract

3 cups confectioners’ sugar

1 tablespoon maraschino cherry juice

⅔ cup finely chopped pecans

⅔ cup chopped maraschino cherries

FROSTING

3 cups confectioners’ sugar

½ cup baking cocoa

½ cup butter, softened

⅓ cup half-and-half cream

1 teaspoon vanilla extract

Chocolate curls and maraschino cherry, optional

1. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large bowl, beat the cream cheese, butter and extract until smooth. Add the confectioners’ sugar and cherry juice; beat until smooth. Stir in the pecans and cherries. In another bowl, combine frosting ingredients; beat until smooth.

4. Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread the frosting over top and sides of cake. Garnish with chocolate curls and a maraschino cherry if desired. Store in the refrigerator.

dishing about food

More than half of the U.S.-grown maraschino cherries now come from Oregon—but it wasn’t always that way. In the early 1900s, maraschinos were imported from Italy and packed in alcohol. At the same time, Oregon farmers were looking for a way to preserve Royal Ann and Rainier cherries, which have a short shelf life. Ernest Wiegand, a horticulture professor at Oregon State University, saved the day by developing a preservation process that used no alcohol. His process is still used today.

BRIDAL VEIL, OR

One of the country’s tallest waterfalls that flows year-round, Multnomah Falls is a whopping 620 feet high.

Portuguese Doughnuts

Fresh warm doughnuts—felozes (fell-o-ses)—are a Portuguese tradition, especially during the Easter season. Some people like to roll these doughnuts without holes in sugar. Others prefer eating them with maple syrup. Either way, they’re wonderful! My mother and father came from Portugal and brought some old family recipes with them. When I was growing up, we’d always invite friends and relatives over the night we made felozes. Mother would have the dough rising and then drop pieces into hot oil to fry. We’d eat them as fast as she could make them!

—ISABELLA CASTRO GUSTINE, CALIFORNIA

PREP: 25 MIN. + RISING COOK: 30 MIN. MAKES: ABOUT 4½ DOZEN

2 packages (¼ ounce each) active dry yeast

½ cup warm water (110° to 115°)

1½ cups warm milk (110° to 115°)

5 eggs, lightly beaten

5 tablespoons sugar

¼ cup butter, softened

½ teaspoon salt

5 to 5½ cups all-purpose flour

Oil for deep-fat frying

Granulated sugar or maple syrup

1. In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, butter and salt; beat until smooth. Stir in enough flour to form a soft dough (do not knead). Place in a greased bowl turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

2. In an electric skillet, heat oil to 375°. Drop tablespoonfuls of dough, a few at a time, into hot oil. Fry for 1½ to 2 minutes on each side or until deep golden brown. Drain on paper towels. Roll warm doughnuts in sugar or serve with syrup.

dishing about food

When Portuguese from Madeira came to Hawaii to work on plantations, they brought with them their tradition of making doughnuts the day before Ash Wednesday. Like other cultures’ Fat Tuesday treats, this practice was designed to use up the household stores of butter and sugar before Lent.

Surfer Split

Try a California take on the banana split. We predict it will become a favorite at your house—even if you’re not a surfer!

—TASTE OF HOME TEST KITCHEN

PREP/TOTAL TIME: 10 MIN. MAKES: 1 SERVING

½ cup blueberry preserves

1 tablespoon water

½ cup whipped cream

1 medium banana, halved lengthwise

1½ cups chocolate ice cream

2 tablespoons flaked coconut

3 maraschino cherries

1. In a small bowl, mix preserves and water until blended. Spoon whipped cream onto bottom of a dessert dish. Arrange banana halves and three scoops of ice cream over whipped cream. Sprinkle with coconut; drizzle with blueberry mixture. Top with cherries; serve immediately.

dishing about food

The California Milk Advisory Board created this sundae to celebrate National Ice Cream Month and Southern California’s surfing heritage. The blueberry jam represents the ocean, the whipped cream peaks are the whitecaps, and the bananas, of course, are the surfboards.

SANTA CRUZ, CA

Nearly smack-dab in the center of California’s coast, Santa Cruz is named among the world’s best surfing spots time and again.

Monster Caramel Apples

I dressed up this delicious recipe for caramel apples to create special Halloween treats.

—KAREN ANN BLAND GOVE, KANSAS

PREP: 40 MIN. COOK: 30 MIN. + COOLING MAKES: 8-10 SERVINGS

8 to 10 medium apples

8 to 10 wooden sticks

32 Oreo cookies, coarsely chopped

1 cup butter, cubed

2 cups packed brown sugar

1 can (14 ounces) sweetened condensed milk

1 cup light corn syrup

1 teaspoon vanilla extract

8 squares (1 ounce each) white candy coating, coarsely chopped

½ cup orange and brown sprinkles

1. Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.

2. In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.

3. Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.

4. In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles.

Monster Caramel Pears: Substitute pears for the apples.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Pine Nut Caramel Shortbread

I simply love pine nuts and decided to use them in place of pecans in a friend’s caramel bar recipe. I hope you’ll like the end result as well as my family does!

—DARA MICHALSKI SANDY, UTAH

PREP: 30 MIN. BAKE: 20 MIN. + COOLING MAKES: 4 DOZEN

1 cup plus 2 tablespoons butter, softened

¾ cup packed brown sugar

3 cups all-purpose flour

½ teaspoon salt

FILLING

¾ cup butter, cubed

¾ cup packed brown sugar

½ cup honey

¼ cup sugar

3 tablespoons heavy whipping cream

½ teaspoon salt

2 cups pine nuts

¾ teaspoon vanilla extract

Coarse salt, optional

1. In a large bowl, cream the butter and sugar until light and fluffy. Combine the flour and salt; gradually add to the creamed mixture and mix well. Pat onto the bottom of a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork.

2. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°.

3. In a large saucepan, combine the butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust.

4. Bake for 20-25 minutes or until bubbly. Place pan on a wire rack. Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

dishing about food

Pine nuts are used in Chinese, Italian and Native American foods. In the West’s Great Basin, Native Americans gathered pine cones in fall and harvested the nuts, also known as pinons, to ensure a high-protein food source during the cold winter months.

MEDFORD, OR

Botanists believe the world’s tallest pine tree grows in the Rogue River-Siskiyou National Forest. Discovered in 2011, the ponderosa pine measures 268.35 feet tall.

Simple Apricot Tart

Apricots and pumpkin pie spices really complement each other in this truly special tart. Cold vanilla ice cream makes a perfect finishing touch to the soft, warm apricots.

—TASTE OF HOME TEST KITCHEN

PREP: 15 MIN. BAKE: 35 MIN. + COOLING MAKES: 6 SERVINGS

¼ cup plus 1 teaspoon sugar, divided

2 tablespoons cornstarch

½ teaspoon pumpkin pie spice

3 cans (15 ounces each) reduced-sugar apricot halves, drained

Pastry for single-crust pie (9 inches)

1 egg white, beaten

2 tablespoons sliced almonds

1 tablespoon fat-free milk

1. In a large bowl, mix ¼ cup sugar, cornstarch and pumpkin pie spice. Add the apricots and toss to coat.

2. Place pastry on a parchment paper-lined 12-in. pizza pan. Brush with egg white to within 1½ in. of edges. Spoon apricot mixture over egg white; sprinkle with almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with remaining sugar.

3. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Use parchment paper to slide tart onto a wire rack to cool.

Glazed Blackberry Pie

Every year, I use the first ripe berries of the season to make this wonderful pie.

—MONICA GROSS DOWNEY, CALIFORNIA

PREP: 25 MIN. + CHILLING MAKES: 6-8 SERVINGS

5 cups fresh blackberries, divided

1 pastry shell (9 inches), baked

1 cup water, divided

¾ cup sugar

3 tablespoons cornstarch

Red food coloring, optional

Whipped topping

1. Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add ¾ cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.

2. In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling.

3. Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.

Test Kitchen Tip: Wild blackberries (bramble berries) work nicely as a substitution.

dishing about food

Oregon is the nation’s leading producer of blackberries worldwide, growing millions of pounds every year.

OREGON

With some crossbreeding and lots of patience, scientists have developed many berry varieties which now grow in Oregon, from Silvan blackberries (shown here) to loganberries.