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From the Toledo Blade
Orange Sponge Cake Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
4 large eggs, separated
1 large egg yolk
1/3 cup water
2 cups sugar
2 tsp. finely grated orange zest
1/3 cup strained fresh orange juice
4 Tbs. unsalted butter, melted
1/4 tsp. salt
1. Set rack in middle of oven and preheat to 350 degrees. Butter and flour a 10-inch tube pan. Stir flour and baking powder together in a bowl, mixing well.
2. In a medium mixing bowl, whisk the yolks to break them up. Whisk in the water, 1-1/2 cups sugar, zest and orange juice. Whisk until the mixture is somewhat lightened — about a minute. Whisk in the flour mixture until smooth, then whisk in the butter.
3. In the clean, dry bowl of a heavy-duty mixer, whip the egg whites and salt with the whisk attachment on medium speed until the whites are very white and opaque and beginning to hold a shape. Increase the speed to medium-high and whip in the remaining 1/2 cup sugar in a stream. Whip until egg whites hold a soft, glossy peak.
4. Scrape whipped egg whites over batter and gently but thoroughly fold them in. Scrape batter into prepared pan and smooth the top. Bake for 45 minutes or until the cake is well-risen, deep gold and firm when poked with a fingertip. Immediately unmold to a rack to cool.
5. When cake has cooled, dust with confectioner's sugar or an orange glaze using 1-1/2 cups sifted confectioner's sugar and 1/4 cup strained fresh orange juice.
— Perfect Cakes, by Nick Malgieri
Red Beans and Rice Salad Ingredients:
one 14.5-oz. can tomatoes, diced
2 cups rice, cooked and cooled
one 15-oz. can red kidney beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
3 celery ribs, diced
3 green onions, chopped
1/4 cup Italian dressing
1/4 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
Combine tomatoes and rice in a large bowl. Add kidney beans, cucumber, red bell pepper, celery and green onions. Gently stir in Italian dressing, hot pepper sauce, salt and pepper. Chill until serving. Serve with grilled brats.
Yield: 8 servings
Fresh Tomato Soup Ingredients:
2 Tbs. extra-virgin olive oil
1 medium onion, coarsely chopped
3 lbs. ripe tomatoes, peeled, seeded and chopped with juices
3/4 tsp. salt
1/4 tsp. ground black pepper
Heat oil in a soup pot, over low heat. Add onion and cook, stirring until tender but not browned — about five to 10 minutes. Stir in tomatoes. Simmer until tomatoes are covered with their own liquid — about 25 minutes. Purée until smooth. Return to the pot and stir in salt and pepper. Serve hot. For a tailgate picnic, transport in an insulated carafe.
Yield: 4 cups
The Joy of Cooking: All About Soups & Stews, by Rombauer, Becker, & Becker
Apricot Oatmeal Linzer Bars Ingredients:
2 cups quick or old-fashioned oats, uncooked
2 cups ground almonds or pecans, divided
1 cup all-purpose flour
1/2 tsp. salt, optional
1-1/2 cups (3 sticks) butter, softened
1-1/2 cups plus 1 Tbs. powdered sugar, divided
4 egg yolks or 2 eggs, lightly beaten
2 tsp. vanilla
1/2 tsp. almond extract
one 18-oz. jar (about 1 1/2 cups) apricot preserves
1 cup finely chopped dried apricots
* Cook's note: Ground nuts can be purchased in the baking section of supermarkets.
1. Heat oven to 350 degrees. Lightly grease 13-by-9-inch baking pan. In medium bowl, combine oats, 1-1/2 cups ground almonds or pecans, flour and salt. Mix well and set aside.
2. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract, then beat well. Stir in oat mixture and mix well. Reserve 1-1/3 cups. Put in small bowl and set aside.
3. Spread remaining oat mixture on bottom of prepared pan. Bake 13 to 15 minutes or until light golden brown. Cool for 10 minutes on wire rack.
4. In small bowl, combine preserves and apricots; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground nuts to reserved oat mixture; mix well. Drop by 1/4 teaspoons evenly over apricot mixture.
5. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining tablespoon of powdered sugar. Cut into bars. Store tightly covered.
Yield: 48 bars
— Bake It Better with Oats Recipe Contest, 1997
Kids will love helping to assemble (then devour!) these creamy, crunchy treats.