tag:blogger.com,1999:blog-17080785400812936382024-03-13T22:12:59.820-07:00C&H Sweet Talk NewsletterCH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-1708078540081293638.post-61978976337282905562013-10-01T06:57:00.000-07:002013-10-01T06:57:24.953-07:00Sugar and Spice<div class="ui-helper-clearfix">
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<a href="http://www.chsugar.com/recipe/chili-raspberry-brownies-1522" title="Chili Raspberry Brownies"><img alt="Chili Raspberry Brownies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm3fFCvUqdH9L7bWlZtQJaNurDGPM83C919Z_X_Q7jKNv7Z2mZdqKFTpkYPSup4LEA3JiQeU6CRpJ8sLb2ImO11dM5yp53ac29vjpG0fkR2bhW-thVY66ZJeqKfoKez3nNy29yKpSYv8/s250/chili-raspberry-brownies.jpg" /></a></div>
Cool weather ahead! Time for a fire in the hearth, an extra blanket on the bed. You can turn up your internal thermostat, too, with warming spices like cinnamon, nutmeg, cloves, and pepper to create a cozy feeling from the inside out.<br />
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Here’s a tour of the world of spices, along with usage tips and some of our favorite sweet-and-spicy recipes for now through the new year.<br />
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Allspice</h4>
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<a href="http://www.chsugar.com/recipe/perfect-pickling-syrup-for-fruit-777" title="Perfect Pickling Syrup for Fruit"><img alt="Perfect Pickling Syrup for Fruit" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2pUVldCypWEPd02nu-1PIeDS_Sf4k1UqyDJMlkD1LJu1MUJ7tT_PzRJYtN6DZVwgqRASxUXgc2_4GSjM8ZVPlHGw7M28ve_HFwKRyTGoRx_MsrQH6vc_c4KNiEN2eYKDEicsRz2TvmE/s225/canning-syrup.jpg" /></a></div>
Allspice is the berry of a pepper tree (<i>Pimento officinalis</i>) that’s native to Central America, Mexico, and the West Indies. Its name comes from its complex flavor, a combination of cloves, cinnamon, nutmeg, and pepper.<br />
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Just a quarter-teaspoon of ground allspice, plus a little extra cinnamon, lends a traditional flavor to <a href="http://www.chsugar.com/recipe/hot-buttered-rum-554" title="Hot Buttered Rum">Hot Buttered Rum</a>, a holiday favorite. A half-teaspoon puts some of the spice in <a href="http://www.chsugar.com/recipe/spice-chiffon-cake-869" title="Spice Chiffon Cake">Spice Chiffon Cake</a>—moist and rich yet surprisingly light. In <a href="http://www.chsugar.com/recipe/cocoa-apple-cake-312" title="Cocoa Apple Cake">Cocoa Apple Cake</a>, a teaspoon of allspice balances the fruit and chocolate flavors. (“Sweet enough not to frost, and just a hint of chocolate,” commented an approving home baker on <a href="http://www.chsugar.com/recipe/cocoa-apple-cake-312#/reviews">our website</a>.) And we recommend a full tablespoon of allspice for our <a href="http://www.chsugar.com/recipe/perfect-pickling-syrup-for-fruit-777" title="Perfect Pickling Syrup for Fruit">Perfect Pickling Syrup for Fruit</a>—a wonderful way to preserve the autumn bounty of pears, crabapples, and other fruit.<br />
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Allspice is one of the five components of pumpkin pie spice (cinnamon, ginger, cloves, and nutmeg are the others), so if you don’t have the commercial blend in your pantry, it’s easy to make your own and adjust the proportions to suit your taste.</div>
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Cardamom</h4>
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<a href="http://www.chsugar.com/recipe/cardamom-spiced-brownie-cake-1521" title="Cardamom Spiced Brownie Cake"><img alt="Cardamom Spiced Brownie Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5MfG1bYfTytNMuMOKvJdTfo5IfnhnCU4uxwr80D5cOtguhnMivgPY-cqdOo0JNdy5EWoHSeeI5db4O88ntKrFAUjpk4EC6OewCrVOAzSvvFndN3MPaPBoTNwaUmUy5oSxV_glfUjZoo/s237/cardamom-spiced-brownie-cake.jpg" /></a></div>
These small black seeds from a tropical shrub may be used whole or ground to a powder. Their peppery, lemony flavor gives Indian chai—the lightly sweetened milk tea—its distinctive flavor. It’s also used in many Scandinavian baked goods, such as the cardamom variation of our festive <a href="http://www.chsugar.com/recipe/holiday-spice-batons-524" title="Holiday Spice Batons">Holiday Spice Batons</a>. And we’re delighted with a new, cardamom-spiced recipe for <a href="http://www.chsugar.com/recipe/cardamom-spiced-brownie-cake-1521" title="Cardamom Spiced Brownie Cake">Cardamom Spiced Brownie Cake</a>, developed by our very own recipe tester, <a href="http://blog.chsugar.com/2012/12/baker-profile_28.html" title="Lisa Basini Baker Profile">Lisa Basini</a>!<br />
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Chili and other peppers</h4>
Cayenne, chipotle, ancho, and the other peppery spices are made from the powdered fruit of the <i>Capsicum annuum</i> plant, a relative of bell peppers and paprika. Their heat varies; for maximum flavor, buy small quantities and use when freshest. And be aware that flavors will deepen during cooking or baking, so use the minimum amount the first time you try a recipe.<br />
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<a href="http://www.chsugar.com/recipe/chile-rubbed-agave-chicken-1453" title="Chile-Rubbed Agave Chicken"><img alt="Chile-Rubbed Agave Chicken" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAlwbcZQp39OHBJzbxR0NbEEhoHxPn620kgY_uyzf-SsokPkbdvoADl_b_WUYUzUsc6615pgzryLkh5d7KEIK13nWw5Uje4p_Wwlv7hZFsswoa3tDoavozaHGTdaoJGEJwsE8ETNTsQs/s220/chile-rubbed-agave-chicken.jpg" /></a></div>
Chipotle’s smoky overtones harmonize well with sweet raspberry jam in our <a href="http://www.chsugar.com/recipe/chili-raspberry-brownies-1522" title="Chili Raspberry Brownies">Chili Raspberry Brownies</a>, developed for us by our recipe consultant, Lisa Basini. Use any chili powder you have on hand—we like relatively mild ancho chili—and search for disks of Mexican chocolate to make our southwestern-style <a href="http://www.chsugar.com/recipe/fiesta-brownies-1120" title="Fiesta Brownies">Fiesta Brownies</a>. (Mexican chocolate can be found online and in the international section of many supermarkets; it’s flavored with cinnamon and dusted with coarse sugar.)<br />
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Two types of hot pepper—cayenne and ancho—lend their fire to the marinade for <a href="http://www.chsugar.com/recipe/chile-rubbed-agave-chicken-1453" title="Chile-Rubbed Agave Chicken">Chile-Rubbed Agave Chicken</a>. And we like the combo of paprika and chili for <a href="http://www.chsugar.com/recipe/sweet-and-spicy-popcorn-1455" title="Sweet and Spicy Popcorn">Sweet and Spicy Popcorn</a>—the perfect treat for football-watching or family game night.</div>
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Cinnamon</h4>
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<a href="http://www.chsugar.com/recipe/fruit-and-pistachio-holiday-agave-cake-464" title="Fruit and Pistachio Holiday Agave Cake"><img alt="Fruit and Pistachio Holiday Agave Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hYyY4zkoiWYBOKf8vX5eChiGqDUKeYChocXENMHOOTgn-wuXlPkugJ-mhKaXK9MICcLhd22UaiFUlYHbmvnFGL1bGVbJy3raYMuUdnfprwuKjYFI85Rnbnu1dMvQI9bEV4Tun5Wj-UA/s229/fruit-and-pistachio-holiday-agave-cake.jpg" /></a></div>
Sweet and pungent, cinnamon is perhaps the most popular spice of all—and the most unusual, in that it comes not from a seed, like most spices, but from the bark of a tropical tree, <i>Cinnamomum zelyanicum</i>. Most powdered cinnamon sold in supermarket is actually cassia, from the <i>Cinnamomum cassia</i> tree; which is stronger and hotter than true cinnamon and thus longer lasting on supermarket shelves.<br />
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Add a pinch of cinnamon to your morning oatmeal or sprinkle a cinnamon-sugar blend over grapefruit. Also yummy on a chilly morning: <a href="http://www.chsugar.com/recipe/sugar-and-cinnamon-apple-muffins-911" title="Sugar and Cinnamon Apple Muffins">Sugar and Cinnamon Apple Muffins</a> (the cinnamon’s sprinkled on top) with a lavish dollop of <a href="http://www.chsugar.com/recipe/cinnamon-butter-298" title="Cinnamon Butter">Cinnamon Butter</a>. Brew up some <a href="http://www.chsugar.com/recipe/mexican-coffee-826" title="Mexican Coffee">Mexican Coffee</a>, garnish with whole cinnamon sticks, and pass around a plate of <a href="http://www.chsugar.com/recipe/cinnamon-stars-301" title="Cinnamon Stars">Cinnamon Stars</a> (made with almond meal instead of flour, they’re a great choice for anyone watching his or her gluten intake). For a spectacular update on a holiday tradition, try our <a href="http://www.chsugar.com/recipe/fruit-and-pistachio-holiday-agave-cake-464" title="Fruit and Pistachio Holiday Agave Cake">Fruit and Pistachio Holiday Agave Cake</a>, sweetened with <a href="http://www.chsugar.com/sugar/detail/organic-light-agave-nectar">C&H Organic Light Agave Syrup</a>.<br />
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And no autumn celebration is complete without a classic <a href="http://www.chsugar.com/recipe/pumpkin-pie-807" title="Pumpkin Pie">Pumpkin Pie</a> recipe! Ours is deliciously cinnamon-y and lightened with whipped egg whites.</div>
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Cloves</h4>
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<a href="http://www.chsugar.com/recipe/agave-eggnog-1523" title="Agave Eggnog"><img alt="Agave Eggnog" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQ_3OXfDQWSW6Nb2c4weqvIWAW_HdZyE5p2lXaVesG5q_Hncqh8tvR3duQ-v8ShhyphenhypheneAyahTFzf8RhV7n4ZcQcadQVKd6U0MwVeL-a4VVMsML7T83P4B9lp2lQrql3AlHyuRwLKWd8Yq4/s288/agave-eggnog.jpg" /></a></div>
Pungent, slightly bitter cloves come from the unopened flower seed pod of a tropical tree. A small quantity makes a big impact: use just a quarter-teaspoon in our agave-sweetened <a href="http://www.chsugar.com/recipe/agave-apple-butter-1318" title="Agave Apple Butter">Agave Apple Butter</a>, and half a teaspoon for 10 to 12 servings of <a href="http://www.chsugar.com/recipe/spiced-cranberry-punch-871" title="Spiced Cranberry Punch">Spiced Cranberry Punch</a>. Cloves also lend a piquant bite to <a href="http://www.chsugar.com/recipe/agave-cranberry-orange-chutney-1394" title="Agave Cranberry Orange Chutney">Agave Cranberry Orange Chutney</a>, a delicious accompaniment for your holiday ham or turkey.<br />
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If eggnog is one of your New Year’s traditions, we’d like to introduce you to <a href="http://www.chsugar.com/recipe/agave-eggnog-1523" title="Agave Eggnog">Agave Eggnog</a>, sweetened with C&H Organic Light Agave Nectar and spiced with whole cloves, cinnamon sticks, and ground nutmeg. Our recipe is nonalcoholic, but you can add rum, bourbon, or brandy if you like. </div>
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Coriander</h4>
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<a href="http://www.chsugar.com/recipe/agave-sweet-and-spicy-meatballs-1454" title="Agave Sweet and Spicy Meatballs"><img alt="Agave Sweet and Spicy Meatballs" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLTk99Hv0H0pBMEnbqquvChA1JLziN11_SV5pRJ7c37OJ2FNbJH1_whtEYxx_UB1oXrYgf3GpLSOOep6cjKIgo9G4ZMdEVVqgzJ3Xfh_384V7Huer0Asi3QhymDdzyE6amvQPfwKr21o/s248/agave-sweet-and-spicy-meatballs.jpg" /></a></div>
Made from the seeds of the same plant that gives us parsley-like cilantro, coriander has a similar citrusy bite. It’s usually found in savory dishes like <a href="http://www.chsugar.com/recipe/agave-sweet-and-spicy-meatballs-1454" title="Agave Sweet and Spicy Meatballs">Agave Sweet and Spicy Meatballs</a>—a great addition to an appetizer spread—or <a href="http://www.chsugar.com/recipe/broiled-chinese-style-tilapia-1355" title="Broiled Chinese-Style Tilapia">Broiled Chinese-Style Tilapia</a> (which takes a full teaspoon of ground coriander). Coriander also plays well with sugar and other spices in snacks such as <a href="http://www.chsugar.com/recipe/sugar-spice-nuts-883" title="Sugar & Spice Nuts">Sugar & Spice Nuts</a>. <br />
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Ginger</h4>
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<a href="http://www.chsugar.com/recipe/broiled-chinese-style-tilapia-1355" title="Broiled Chinese-Style Tilapia"><img alt="Broiled Chinese-Style Tilapia" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fAQpd_-LHNv6TDCAbh4YXMfR3Z5CYs5c0kMuIHigU0XgOmQ0DBn31y5pFx9abL4xRtAjS9fP5tFEf9_HT3wYj4XjeBTDmsz7oj9WTfOftRdri-06GKibf4QDMCklp9fvfuq_QhltoBo/s195/broiled-chinese-style-tilapia.jpg" /></a></div>
Versatile ginger, with its invigorating “bite,” comes from a root native to Southeast Asia. (Today the best ginger comes from the Caribbean.) It can be used fresh, powdered, or crystallized, in savory dishes and sweet desserts. Be sure to have plenty on hand for traditional holiday recipes such as moist <a href="http://www.chsugar.com/recipe/gingerbread-cake-478" title="Gingerbread Cake">Gingerbread Cake</a>, cutout <a href="http://www.chsugar.com/recipe/gingerbread-cookies-1138" title="Gingerbread Cookies">Gingerbread Cookies</a>, and—for a fun family project—a <a href="http://www.chsugar.com/recipe/gingerbread-house-dough-1139" title="Gingerbread House">Gingerbread House</a> (we provide the templates!).<br />
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<a href="http://www.chsugar.com/recipe/gingerbread-cookies-1138" title="Gingerbread Cookies"><img alt="Gingerbread Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPczKZKxUWVK9UtEWFKr9W03pCuzGlnC0ZCQThpJgioptADYYfj8tc_e6HhpmsRqNAvw4D-DSNE98phqWtbKSaCSPFJaGk8lHmv5oIHW6Z30Y5HrfvSwuZ2XQUQXPTuvR2yMi3Lr0ZdhA/s230/gingerbread-cookies.jpg" /></a></div>
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Grated fresh gingerroot lends its tang to colorful, zesty <a href="http://www.chsugar.com/recipe/glazed-ginger-broccoli-and-carrots-1141" title="Glazed Ginger Broccoli and Carrots">Glazed Ginger Broccoli and Carrots</a>. And for an unusual and appreciated holiday gift, decorate jars of <a href="http://www.chsugar.com/recipe/ginger-pear-preserves-1135" title="Ginger Pear Preserves">Ginger Pear Preserves</a> made with chopped crystallized ginger.</div>
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Mace and nutmeg</h4>
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<a href="http://www.chsugar.com/recipe/kwanzaa-bread-pudding-605" title="Kwanzaa Bread Pudding"><img alt="Kwanzaa Bread Pudding" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJic0fg4VGZ57pVTm7o3NaLzVriAI_DwyWBl8y4_iApwDgew48pnKvjFMB9guA2JL3cBMG4AO6RNPmpEsc8JylFC7HYsi8lMwSH8sy4kFtwdU-ztl_jhlLpPhQquyah9f-eOBSEvz7UEE/s230/kwanzaa-bread-pudding.jpg" /></a></div>
Both spices are derived from the same plant: mace is the dried covering of the nutmeg seed. Mace is milder than nutmeg, and may lend an orange color to some cooked preparations; it’s the perfect flavoring for our dense and delicious <a href="http://www.chsugar.com/recipe/fruitcake-471" title="Fruitcake">Fruitcake</a>, a holiday tradition in many households.<br />
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Nutmeg is indispensable in <a href="http://www.chsugar.com/recipe/sweet-potato-pie-878" title="Sweet Potato Pie">Sweet Potato Pie</a> (for a shortcut, used canned sweet potatoes), <a href="http://www.chsugar.com/recipe/iced-pumpkin-cookies-588" title="Iced Pumpkin Cookies">Iced Pumpkin Cookies</a> (an Arizona State Fair baking contest winner!), and delicious, spreadable <a href="http://www.chsugar.com/recipe/fruit-butter-466" title="Fruit Butter">Fruit Butter</a>. And nutmeg complements the sweetness of canned peaches in <a href="http://www.chsugar.com/recipe/kwanzaa-bread-pudding-605" title="Kwanzaa Bread Pudding">Kwanzaa Bread Pudding</a>, named for <a href="http://www.officialkwanzaawebsite.org/index.shtml" target="_blank" title="the midwinter holiday">the midwinter holiday</a> celebrated by members of the African diaspora.</div>
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Spice blends</h4>
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<a href="http://www.chsugar.com/recipe/lebkuchen-611" title="Lebkuchen"><img alt="Lebkuchen" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkamhBYH_-_-wi3GoyXI82qKz9fm_ZtA85IWzje1G2BF80C9GrNaCUjlAHaSYsDI-XLHIR1VeN8W8X8pkM_xNiobQc84Il10KoAKsR_q8bCZ-vVyaWv-ym0h3dR32MVD905mDOAczr7E/s228/lebkuchen.jpg" /></a></div>
Some spices work best in teams! For authentic <a href="http://www.chsugar.com/recipe/lebkuchen-611" title="Lebkuchen">Lebkuchen</a> you need no fewer than five spices plus citrus zest and juice. And <a href="http://www.chsugar.com/recipe/five-spice-oatmeal-cookies-429" title="Five Spice Oatmeal Cookies">Five Spice Oatmeal Cookies</a> get their kick from Chinese five-spice powder, a blend of star anise, cloves, cinnamon, peppercorn, and fennel seeds.<br />
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<b>Quick Tip:</b> Freshness is the key to flavorful spices. To ensure freshness, invest in a small spice mill and grind your own cloves, cardamom, and other seeds. Whole nutmegs last longer than powdered nutmeg; keep them in a bag along with a mini-grater and pulverize only as much as you need.</div>
CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-48736378631285779212013-10-01T06:56:00.001-07:002013-10-01T06:56:46.642-07:00Baker's Profile<h4>
Norrinda Brown Hayat</h4>
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<img alt="(L-R) Norrinda Brown Hayat, Betty Hinton, and Linda Hinton Brown in the kitchen." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3_YrFmV3AvhD7JbTYU0oqnehGSzDkzeEc4X7eviBv3kDuR-wYytNly12afgSHwhqVrOj9Oib8R1zv2bznk_P-eBxszkGQvneT7QCunzkdZFY40kjUZAYG6oDTtqIX5uPpPblwQefIzI/s350/bakers-profile-norrinda-brown-hayat.jpg" title="(L-R) Norrinda Brown Hayat, Betty Hinton, and Linda Hinton Brown in the kitchen." /></div>
It all started with a pound cake—a light, moist, “mile-high” vanilla cake that Linda Hinton Brown’s mother, Elizabeth Ruth (“Betty”) Hinton, taught her to make when she was a little girl. Linda’s daughter, Norrinda Brown Hayat, watched her grandmother make that cake every weekend until she went away to college, and that 100-year-old recipe inspired Norrinda and Linda to open <a href="http://www.brownbettydesserts.com/" target="_blank" title="Brown Betty Dessert Boutique">Brown Betty Dessert Boutique</a> in Philadelphia’s Northern Liberties District—and to publish a cookbook filled with the bakery’s most popular recipes.<br />
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<a name='more'></a>“The hardest part of starting our business was convincing my mom it was a good idea,” says Norrinda. Linda couldn’t imagine that people would pay for the cakes, pies, and cookies she had always simply given away. Norrinda prevailed, and in the winter of 2004 she and her mother—armed with Linda’s recipe collection—opened the doors of their 500-square-foot retail space. Two interns from a nearby culinary school helped out, but, says Norrinda, “My mom and I took care of everything else from taking out the trash to frosting orders for the next day.”<br />
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Business was slow at first: the neighborhood had not yet become the vibrant social scene it is today. Then, in December 2005, <i>Philadelphia</i> magazine included Brown Betty Dessert Boutique in a list of the city’s best bakeries, and soon afterward the bakery was featured in <i>O, The Oprah Magazine</i>; in <i>Every Day with Rachael Ray</i>; and on the Food Network. In a stroke of good timing, Brown Betty had added cupcakes to the menu just as the cupcake craze was taking off; at the height of the trend, the bakery was selling as many as 2,000 cupcakes a day, and its red velvet version remains a best seller.<br />
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Other hits include the whimsically named “Company’s Comin’,” a coconut cake with cream cheese frosting; “Only for Eliza,” a sweet potato cake with spiced vanilla buttercream; and a chocolate ganache layer cake, “Hattie Don’t Play,” named after a stern relative. If you aren’t in Philadelphia, don’t despair: You can make these cakes yourself, along with many of Brown Betty’s popular pies, cobblers, puddings, and cookies, thanks to the 2012 publication of <i><a href="http://www.amazon.com/Brown-Betty-Cookbook-Linda-Hinton/dp/111814435X" target="_blank" title="The Brown Betty Cookbook">The Brown Betty Cookbook</a></i>. The cookbook is a treasure trove of “modern vintage desserts and stories from Philadelphia's best bakery,” as the subtitle puts it.<br />
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Nine years after opening their original bakery, Linda and Norrinda have expanded to a 1,000- square-foot store (still in Northern Liberties) and have added a “petite” outpost in Center City. They continue to stay true to their original bake-to-order model, and still use “real ingredients" like the ones Grandmother Betty used. “We always use real butter,” says Norrinda, “and we only use Domino 10-X Confectioner’s Sugar [the equivalent of sister company C&H Sugar’s Pure Cane Powdered Sugar] for our frostings. We like the smooth, silken texture it produces.” Linda—who recently retired after 35 years of teaching in the Philadelphia public schools—still does the baking and oversees the operation, which now includes as many as 24 employees.<br />
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Norrinda, who works as an attorney in Washington, D.C., is the mother of a young son with another baby on the way. How does she manage it all? “It’s a creative outlet,” she says, “and I couldn’t ask for a better partner.”<br />
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As for Betty, she no longer bakes as much as she used to. But, as Linda and Norrinda say on the bakery’s website, “she’s still our most trusted and toughest critic.”<br />
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For a taste of the Brown Betty legacy, try the bakery’s famous <a href="http://www.chsugar.com/recipe/companys-comin-coconut-cake-1524" title="Company’s Comin’ Coconut Cake">Company’s Comin’ Coconut Cake</a> and <a href="http://www.chsugar.com/recipe/brown-betty-pound-cake-1520" title="Brown Betty Pound Cake">Brown Betty Pound Cake</a>.CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-46427948029373464112013-10-01T06:56:00.000-07:002013-10-01T06:59:07.363-07:00In The News<h4>
New products from C&H Sugar!</h4>
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<img alt="C&H Superfine and Light Brown Flip Top Canister" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZQK9IQT7F678vpSpd9MUne6CgCRJ8vLHOapzQPmV2GhttY2mQ9BClQ5iRGivpsqrn_pqI1C8swPYBoAlPdxXUb0y0N6t6GcQ3mGvQrDeGu64LHysBvCjrq4496_MlhaxeyzHr3WhFuQ/s250/ch-superfine-light-brown-flip-top.jpg" title="C&H Superfine and Light Brown Flip Top Canister" /></div>
Just in time for holiday baking, we’re pleased to announce some exciting new products that will add flavor, convenience, and British tradition to your kitchen.<br />
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Flip-top canisters</h5>
Simplify sweetening with our C&H Quick Dissolve Superfine Sugar and Pourable Golden Brown Sugar, now available in flip-top canisters. The sturdy hourglass-shaped plastic canister makes measuring and pouring easy, and the flip top prevents spillage and keeps moisture out.<br />
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What’s more, the canisters are attractive enough to display on a counter or table!<br />
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Quick Dissolve Superfine Sugar is sold in a 10-ounce canister; Pourable Golden Brown Sugar is available in a 12-ounce canister. Look for them in supermarkets and online stores.<br />
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<h5>
Tate & Lyle Sugars®</h5>
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<img alt="Tate & Lyle Organic Pure Cane Sugar" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU0BpGGbjRiQ9usd1GSG2dtTjIAOiRAZuwie59LsUXZd2U3qn0YlhVn4NwEzTMIo-FTPJi0HuOelhVkMaO4bQ8Pgl4qPFog9tdIk7U4qTW-iYgzK0QnUxcN8weL2ecd8nXUjq23m1Ono/s200/tate-lyle-organic-pure-cane-sugar.jpg" title="Tate & Lyle Organic Pure Cane Sugar" /></div>
A British tradition for more than 130 years, the Tate & Lyle Sugars brand—a full line of 100 percent pure cane sweeteners—is the choice of many discerning households (including the British royal family’s household!). Now Domino Foods, Inc., the parent company of C&H Sugar, is proud to distribute several Tate & Lyle Sugars products in the United States.<br />
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<img alt="Tate & Lyle Organic Turbinado Cane Sugar" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMkfmYky8bJR6fBuu5TCUY9Oibq6TcCf0ifChN62WxysrhQTVMalmRQKrgnWdaYyQ7C4ULqKaD1t9xLdThQsoxCoeSljeYVjaR9PLEtigwLVYkNzGBD12UA5cE3hx3_Puc5fogK_EK6o/s200/tate-lyle-organic-turbinado.jpg" title="Tate & Lyle Organic Turbinado Cane Sugar" /></div>
Lightly refined Tate & Lyle Sugars have unique textures and distinct flavors, and are perfect for adding a distinctive flavor to recipes and beverages. The products are <a href="http://www.info.fairtrade.net/" target="_blank" title="Fairtrade Certified">Fairtrade Certified</a>, which means fair prices are paid to the farmers who grow the sugar in Tate & Lyle packages. Tate & Lyle Fairtrade Certified Sugars help thousands of farming families in developing countries; Fairtrade means opportunities for small-scale farmers to invest in their communities for a sustainable future. With Tate & Lyle Fairtrade Certified Sugars, your family can enjoy sugar that makes a difference in your kitchen and beyond it.<br />
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<img alt="Tate & Lyle Natural Pure Cane Sugar" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSHzOVT2M3tjOyG0IsTYBfz6ITJPBLAfKwMiICIa0v7wQrVU21ojhAUX8hd-JUDvkB439Bd3aknB3ic-naUpuOdhFYldPezAW2wIqoVPVrM6leBSiVUrxttoj2ho4_dg_3leMFo9Am-M/s200/tate-lyle-natural-pure-cane-sugar.jpg" title="Tate & Lyle Natural Pure Cane Sugar" /></div>
We’re pleased to introduce three Tate & Lyle Sugars, all in stand-up resealable pouches: Tate & Lyle Organic Pure Cane Sugar (1.5 pounds); Tate & Lyle Organic Turbinado Cane Sugar (1.5 pounds); and Tate & Lyle Natural Pure Cane Sugar (4 pounds). The Organic Cane and Turbinado Sugars are available in selected Walmart stores; all three sugars can be purchased online at <a href="http://www.mybrands.com/" target="_blank" title="MyBrands.com">MyBrands.com</a>.<br />
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To learn more about Tate & Lyle Fairtrade Certified Sugars now available in the U.S., and for delicious recipes, please visit <a href="http://www.tateandlylesugars.com/" target="_blank" title="Tate & Lyle Sugars website">the company’s website</a>. </div>
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Lyle’s® Syrups</h5>
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<img alt="Lyle’s Black Treacle Syrup" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPDtJkuUMhSft7lYQ0NDaMNM1kWY4IdH5tKwZ03L-6KMsN2SSwyDwU2-sJmy9gdidAig4TGifyGKHmiIIoaRsvbQE16lT6TDMw2TDZcBhzRN0nyBC0sJ23-MeeYkk_S6E5pSS1FZP-_0/s231/lyles-black-treacle.jpg" title="Lyle’s Black Treacle Syrup" /></div>
Lyle’s Golden Syrup® and Lyle’s Black Treacle Syrup®, also produced by Tate & Lyle Sugars, have changed very little since the Lyle’s brand was founded in 1883. They’re delicious and distinctive—an authentic British treat!<br />
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Lyle’s Golden Syrup is a pure cane sugar syrup with a rich, sweet taste, smooth texture, and appetizing aroma. A proprietary blending process allows the syrup to be thick and velvety without crystallizing. This “liquid gold” syrup is great when used in baking; poured on pancakes, waffles, or oatmeal; drizzled over ice cream; or as the perfect touch of sweet for tea or coffee.<br />
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<img alt="Lyle’s Golden Syrup" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQHlJyHt2hukmU2Pd1tBJVibrIEGGe4ixtNdlNnA_NXMyRs6C5w7eibvY6rNqvMjkDzTpXNAxPwEHCR_47ExjSPnRXnzylVC_4L9xVb-54puXtkFL3CLk7ttYnMHEAtNN_CV7HCgYU6o/s307/lyles-golden-syrup.jpg" title="Lyle’s Golden Syrup" /></div>
Lyle’s Black Treacle Syrup is a cane molasses syrup with a rich flavor and a deep color. It has a smoother taste than molasses, with no bitter aftertaste. It adds a distinctive taste to baked goods, makes an excellent glaze or marinade, and is a tasty secret ingredient when mixed into stews.<br />
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Lyle’s Golden Syrup and Lyle’s Black Treacle Syrup contain no artificial colors or flavors or preservatives and are suitable for vegans. To learn more about these products, and for classic and innovative recipes, please visit <a href="http://www.lylesgoldensyrup.com/" target="_blank" title="Lyle's Golden Syrup website">the company website</a>.<br />
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Lyle’s Golden Syrup and Lyle’s Black Treacle Syrup are now available in the U.S. in a limited number of major supermarkets and specialty food shops. The Lyle’s Golden Syrup® products are also available on-line at <a href="http://www.mybrands.com/" target="_blank" title="MyBrands.com">MyBrands.com</a>. Lyle’s Golden Syrup is available in an 11-ounce plastic bottle with easy-pour cap, an 11-ounce glass jar, and an 11-ounce tin with traditional logo. Lyle’s Black Treacle Syrup is available in an 11-ounce traditional tin.</div>
CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-47786862670019616232013-07-12T12:50:00.000-07:002013-07-15T10:34:06.741-07:00Mmm - Meringue!<div class="shadowWrapper" style="float: right; margin-left: 12px;">
<a href="http://www.chsugar.com/recipe/lemon-blossom-pie-1173" title="Lemon Blossom Pie"><img alt="Lemon Blossom Pie" border="0" src="https://lh3.googleusercontent.com/-OvnxQbikqJU/UciD3UhxMeI/AAAAAAAAAtw/6e7K9xX4_5Q/s221/lemon-blossom-pie.jpg" /></a></div>
The ingredient list couldn’t be simpler: egg whites, sugar, and cream of tartar or vinegar. The instructions are even more minimal: beat the ingredients until they increase greatly in volume and become thick, smooth, and glossy.<br />
That, in brief, is meringue. And yet consider the many possibilities: crisp little <a href="http://www.chsugar.com/recipe/meringue-kisses-661" title="Meringue Kisses">cookies</a>, creamy pie toppings, layered <a href="http://www.chsugar.com/recipe/pavlova-729" title="Pavlova">Pavlovas</a>, magical <a href="http://www.chsugar.com/recipe/individual-baked-alaska-589" title="Individual Baked Alaska">baked Alaska</a>, spreadable <a href="http://www.chsugar.com/recipe/fluffy-meringue-frosting-1121" title="Fluffy Meringue Frosting">frostings</a>. Meringue is an ideal summertime treat—light and fat free, a perfect partner for ripe fruit. And because it’s gluten free and high in protein, it fits into contemporary diet preferences, too.<br />
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<a href="http://www.chsugar.com/recipe/meringue-pizza-1507" title="Meringue Pizza"><img alt="Meringue Pizza" border="0" src="https://lh4.googleusercontent.com/-B7HYCPFvHJQ/UciD3eYKEUI/AAAAAAAAAts/X4mCae-mkUk/s215/meringue-pizza.jpg" /></a></div>
True, meringue can seem intimidating to novices. So we turned to a couple of meringue enthusiasts for insights and advice into this classic, versatile, and ethereal dessert. Linda K. Jackson and Jennifer Evans Gardner, co-authors of the delightful, lavishly illustrated cookbook <i><a href="http://www.amazon.com/Meringue-Linda-Jackson/dp/1423625811/" target="_blank" title="Meringue">Meringue</a></i> (Gibbs Smith, 2012), are avid amateurs who became meringue experts the old-fashioned way: lots of practice. “You don’t have to be a trained pastry chef to make these wonderful desserts,” insists Linda. Adds Jennifer, who teaches cooking to kids in her <a href="http://www.littlefeetinthekitchen.com/" target="_blank" title="Little Feet in the Kitchen">Little Feet in the Kitchen</a> classes: “If a 6-year-old can whip up a meringue, so can an adult!” <br />
<h4>
What Is Meringue?</h4>
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<a href="http://www.chsugar.com/recipe/blitz-torte-127" title="Blitz Torte"><img alt="Blitz Torte" border="0" src="https://lh3.googleusercontent.com/--epk4CoRIiA/UciD2rDA6wI/AAAAAAAAAtU/065xJemRlyY/s204/blitz-torte.jpg" /></a></div>
In the most general terms, meringue is simply “a beaten-egg-white-and-sugar confection.” That’s how it was described in a 1604 recipe for Lady Elinor Fettiplace’s “White Biskit Bread” that Linda and Jennifer identify in <i>Meringue</i> as the earliest documented meringue recipe. Yes, the earliest known meringue recipe isn’t French or Swiss or Italian, it’s English!<br />
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Meringue probably wasn’t invented in England, however, although its true origins are a mystery. The American edition of <i>Larousse Gastronomique</i>, the authoritative culinary encyclopedia, gives several unproved theories: It may have been invented by a Swiss pastry chef who worked in Meiringen (now in East Germany), or by a Polish chef who gave it the name <i>marzynka</i>. The recipe found its way to the French court during the reign of Marie Antoinette, who reportedly enjoyed making meringues herself. Until the early 19th century, Linda Jackson and Jennifer Gardner tell us, meringues cooked in the oven were shaped with a spoon: “It was the great French pastry chef Antoine Carême who first used a piping (pastry) bag.”<br />
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<a href="http://www.chsugar.com/recipe/chocolate-dipped-almond-meringues-1509" title="Chocolate-Dipped Almond Meringues"><img alt="Chocolate-Dipped Almond Meringues" border="0" src="https://lh4.googleusercontent.com/-Q3TyHDEweYw/UciD2lltsXI/AAAAAAAAAtQ/XUQW-hAh7f4/s236/chocolate-dipped-almond-meringues.jpg" /></a></div>
As for how meringue achieves its volume, the answer is protein—specifically, the protein in egg whites, which unfolds as the whites are beaten and recombines around air bubbles. “Adding acid, such as cream of tartar or vinegar,” write Linda and Jennifer, “slows coagulation so that more air can be added.” And the sugar? It “helps stabilize the beaten egg whites and helps them hold their shape.” It also pulls the water from the egg whites, which allows them to set up better.</div>
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Getting Started</h4>
Here’s what you’ll need to get started with meringue:<br />
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<a href="http://www.chsugar.com/recipe/brown-sugar-meringue-crisps-1510" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Brown Sugar Meringue Crisps"><img alt="Brown Sugar Meringue Crisps" border="0" src="https://lh4.googleusercontent.com/-Dk1EKuOMhs0/UciD2xqITfI/AAAAAAAAAtY/VifwNshbseU/s215/brown-sugar-meringue-crisps.jpg" /></a>
<li><b><i>Eggs</i></b>. Be sure to separate them when they’re cold and beat them when they’re at room temperature for maximum volume, say Linda and Jennifer. The best way to separate eggs? Linda likes an inexpensive plastic separator she’s had for years; you can also use a slotted spoon or your bare (clean) hands—just crack an egg into one hand and let the white slip through your fingers into a clean, dry bowl. </li>
<li><b><i>Sugar</i></b>. We prefer <a href="http://www.chsugar.com/sugar/detail/bakers-sugar" title="C&H Pure Cane Baker’s Sugar">C&H® Pure Cane Baker’s Sugar</a> because its ultrafine granules blend and dissolve easily, creating a smooth meringue. In some recipes, though, <a href="http://www.chsugar.com/sugar/detail/golden-brown-sugar" title="C&H Golden Brown Sugar">C&H® Golden Brown Sugar</a> adds a lovely rich flavor. Caution: Don’t use a sugar substitute! “It will give your meringues a rubbery texture,” says Jennifer Gardner. </li>
<li><b><i>Cream of tartar or vinegar</i></b>. Adding a bit of acid helps stabilize the mixture and give it more volume. </li>
<li><b><i>Metal bowls</i></b>. Copper is the deluxe choice, but it’s expensive and fussy. Linda and Jennifer recommend stainless steel: “Plastic bowls can harbor traces of oil and fat and aluminum bowls can turn egg whites gray.” </li>
<li><b><i>Standing electric mixer</i></b>. Use a whisk attachment for best results. A handheld electric mixer is a good substitute—“but I don’t recommend beating by hand with a whisk,” says Linda—it just takes too long. </li>
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<a href="http://www.chsugar.com/recipe/marjolaine-655" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Marjolaine" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl2gHTmLhNHbMG_gNToiV_epgFR5xjwkKmidhjch9rnCr0iDrQTpDqxdeZCuPfG3SAB0kmg-TUnz0avs8aK9QexwDPrRfRty1mRQSAvCgfSsZZDiE6dBlXl-hJS-_RGvB_ynlvOgKeBw/s1600/marjolaine.jpg" title="Marjolaine" /></a>Choose a dry day to make meringue: the sugar in the recipe will draw moisture from the air and turn your meringue soggy and sticky. Be aware of moisture from your dishwasher or washing machine, too, warn Linda and Jennifer.<br />
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<h4>
So Many Meringues!</h4>
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<a href="http://www.chsugar.com/recipe/coffee-parfait-1513" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Coffee Parfait" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUUTM4ymyK0albuyaacNHj4a7AU5q7Y3ya2wJLjpUEj3uII0piVZBuUljf-xBVsWaZvvZmY0ZhMnwLMFqxv_gmjQDIyR2lgIK45IGzIF42JaaOV0sj5pYDTUDjjQ-KXKsBWm11QBso0w/s1600/coffee-parfait.jpg" title="Coffee Parfait" /></a></div>
“Our biggest surprise when researching the book was how diverse meringue
is and what we could do with it,” Jennifer Gardner told us. Here are
some classic recipes to try:<br />
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<b><i>Soft, billowy, and spooned on top.</i></b> Our tangy <a href="http://www.chsugar.com/recipe/lemon-blossom-pie-1173" title="Lemon Blossom Pie">Lemon Blossom Pie</a> is a perfect example. So is our <a href="http://www.chsugar.com/recipe/lemon-meringue-cake-1176" title="Lemon Meringue Cake">Lemon Meringue Cake</a>—a gorgeous layer cake filled with lemon curd and topped with meringue—and fruit-and-nut-garnished <a href="http://www.chsugar.com/recipe/blitz-torte-127" title="Blitz Torte">Blitz Torte</a>.<br />
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<b><i>Meringue crust.</i></b> Meringue plays a supporting role in the witty and yummy <a href="http://www.chsugar.com/recipe/meringue-pizza-1507" title="Meringue Pizza">Meringue Pizza</a> featured in <i>Meringue</i>: The “crust” is meringue, <a href="http://www.chsugar.com/recipe/raspberry-curd-1508" title="Raspberry Curd">raspberry curd</a> is the “sauce,” and sliced strawberries are the “pepperoni.” For a refreshing treat, whip up individual servings of <a href="http://www.chsugar.com/recipe/coffee-parfait-1513" title="Coffee Parfait">Coffee Parfait</a> spooned into meringue shells, or bake a batch of <a href="http://www.chsugar.com/recipe/strawberry-meringue-dessert-squares-904" title="Strawberry Meringue Dessert Squares">Strawberry Meringue Dessert Squares</a> with a secret ingredient in the meringue base: crushed saltine crackers.<br />
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<a href="http://www.chsugar.com/recipe/peanut-butter-clouds-1324" title="Peanut Butter Clouds"><img alt="Peanut Butter Clouds" border="0" src="https://lh3.googleusercontent.com/-Fj3_Wv4jKb0/UciD31YLzxI/AAAAAAAAAt8/_S5WBSm1d2Y/s227/peanut-butter-clouds.jpg" /></a></div>
<b><i>Bite size.</i></b> Call them kisses or cookies, they’re a burst of flavor that crunches, then melts, in your mouth. Linda Jackson and Jennifer Gardner introduced us to these elegant <a href="http://www.chsugar.com/recipe/chocolate-dipped-almond-meringues-1509" title="Chocolate-Dipped Almond Meringues">Chocolate-Dipped Almond Meringues</a>—just one piece makes a satisfying mini-dessert—and to <a href="http://www.chsugar.com/recipe/brown-sugar-meringue-crisps-1510" title="Brown Sugar Meringue Crisps">Brown Sugar Meringue Crisps</a>, piped with a basketweave tip to give them the look of potato chips. Other flavor-filled favorites: <a href="http://www.chsugar.com/recipe/pecan-kisses-768" title="Pecan Kisses">Pecan Kisses</a>, <a href="http://www.chsugar.com/recipe/light-chocolate-meringue-kisses-1451" title="Light Chocolate Meringue Kisses">Light Chocolate Meringue Kisses</a>, and Alice Medrich’s ethereal <a href="http://www.chsugar.com/recipe/peanut-butter-clouds-1324" title="Peanut Butter Clouds">Peanut Butter Clouds</a>.<br />
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<b><i>Creative confections.</i></b> Once you feel confident with meringue, the sky’s the limit! Our sorbet-filled <a href="http://www.chsugar.com/recipe/tip-of-alaska-949" title="Tip of Alaska">Tip of Alaska</a> uses two types of meringue, soft and crisp; it’s browned in a broiler or with a blowtorch. For the spectacular confection known as <a href="http://www.chsugar.com/recipe/marjolaine-655" title="Marjolaine">Marjolaine</a>, you’ll need a jelly-roll pan, two cups of hazelnuts, and our coffee-fortified chocolate sauce.<br />
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<b><i>Meringue decorations.</i></b> Use meringue to make <a href="http://www.chsugar.com/recipe/meringue-ornaments-662" title="holiday ornaments">holiday ornaments</a> or <a href="http://www.chsugar.com/recipe/sugared-flowers-leaves-or-fruit-434" title="sugared flowers, leaves, or fruit">sugared flowers, leaves, or fruit</a>—beautiful and edible! (For decorative purposes, it’s OK to use packaged egg whites.)<br />
<h4>
More Meringue Magic</h4>
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<a href="http://www.chsugar.com/recipe/tip-of-alaska-949" title="Tip of Alaska"><img alt="Tip of Alaska" border="0" src="https://lh5.googleusercontent.com/-JKapJ7LavZU/UciD3yjtIHI/AAAAAAAAAuA/v1r1CvgHiH0/s250/tip-of-alaska.jpg" /></a></div>
<ul>
<li>“Egg whites freeze beautifully,” says Linda Jackson. You can freeze them individually in ice cube trays, then bring them back to room temperature when you’re ready to whip up a meringue. </li>
<li>Despite your best efforts, did your meringues get chewy or sticky? Re-crisp them in a 200° oven for about 10 minutes. </li>
<li>If you have a food dehydrator, you can “bake” meringues in it. You’ll use less energy and free up your oven for other tasks. </li>
<li>What to do with the leftover egg yolks? “Make <a href="http://www.chsugar.com/recipe/creme-brulee-355" title="crème brulée">crème brulée</a> or <a href="http://www.chsugar.com/recipe/lemon-curd-filling-616" title="lemon curd">lemon curd</a>!” says Jennifer. </li>
</ul>
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<b>Quick tip:</b> Always use real sugar, not a sugar substitute, in meringues. And use fresh, not packaged, egg whites: pasteurization prevents egg whites from achieving full volume. For more meringue tips, see our special section, “<a href="http://www.chsugar.com/baking-tips-how-tos/how-to-make-the-perfect-meringue" title="How to Make the Perfect Meringue">How to Make the Perfect Meringue</a>.”CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-49813041682922977812013-07-12T12:30:00.000-07:002013-07-12T13:02:18.173-07:00Baker's Profile<h4>
Meg Ray</h4>
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<a href="http://www.amazon.com/Miette-Recipes-Franciscos-Charming-Pastry/dp/0811875040/ref=sr_1_1?ie=UTF8&qid=1370361773&sr=8-1&keywords=miette" target="_blank"><img alt="Meg Ray" border="0" src="https://lh6.googleusercontent.com/-HMixAE1-cw8/UciD3Uf8rxI/AAAAAAAAAto/iK-tQRSr2qg/s254/meg-ray-bakers-profile-2.jpg" title="Meg Ray" /></a></div>
“I eat cake every single morning, and I don’t ever want to wake up any other way!” says Meg Ray, founder of what has been dubbed the San Francisco Bay Area’s most charming pastry shop.<br />
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Today, <a href="http://www.miette.com/" target="_blank" title="Miette">Miette</a>—the French word for “crumb”—has four locations around the Bay Area. In 2011 Meg published <i><a href="http://www.amazon.com/Miette-Recipes-Franciscos-Charming-Pastry/dp/0811875040/ref=sr_1_1?ie=UTF8&qid=1370361773&sr=8-1&keywords=miette" target="_blank" title="Miette">Miette</a></i>, a cookbook that “brings the enchantment home,” according to the publisher’s blurb. That’s a long way from Meg’s beginnings more than 10 years ago, when she sold her classic carrot, coconut, and chocolate cakes at a single farmers’ market in Berkeley, California.<br />
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<a name='more'></a>“I would bring four or five cakes to the market every week—and at least one would be a crazy-ambitious creation,” Meg says, laughing. She adds that she’d still be at that farmers' market if she hadn’t eventually needed a refrigerated case to keep up with customer demand.<br />
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In 2005 Meg was invited to open a shop in San Francisco’s <a href="http://www.ferrybuildingmarketplace.com/" target="_blank" title="Ferry Building Marketplace">Ferry Building Marketplace</a>, a mecca for food lovers from near and far. She began expanding her kitchen facilities beyond the space she’d been renting at the Food Mill, a health-food store in Oakland. In 2009 she moved her entire baking operation to Oakland’s Jack London Square, where she also opened a new Miette store. In the meantime, she had opened a second San Francisco store; and in 2011 her newest shop opened its pretty green doors across the bay in Marin County. She now has 40 employees.<br />
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Meg, a Palo Alto native, says she developed her love of baking as a consequence of having had poor eyesight as a child. When her mother took her to be fitted for glasses, the very first thing she saw clearly was a pastry case. Ever since, she has wanted to recreate that memorable experience.<br />
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Meg’s stores aren’t merely chock-full of beautifully packaged cookies, cakes, and candies; they are also, as her book put it, “confectionary fantasies.” Their décor was inspired by pastry-shop windows in Paris, with whimsically papered walls and jars of nougats, gumballs, salted caramels, and other irresistible treats that entice customers ... sometimes for the visual feast alone. Soon chocolates will be added to the mix: Meg plans to start making chocolate bars at the store in San Francisco's Hayes Valley neighborhood.<br />
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Meg works closely with head pastry chef Nancy Kajiyama to maintain the quality, precision, and consistency of every confection the team produces. “When we develop recipes, we don’t want our customers to feel overwhelmed,” says Nancy, whose California Culinary Academy training complements Meg’s business and baking expertise. “We look for subtlety and depth. We don’t want anyone to be stuffed or full, but just right.”<br />
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Miette’s biggest sellers, both in the stores and <a href="https://www.miette.com/mailorder/cookies" target="_blank" title="online">online</a>, are macarons and American cakes. “Macarons are the new cupcakes,” says Meg. The shop’s meringue icing is also hugely popular, she adds: “We love using meringue on our pastries because it is incredibly versatile and economical—we use it on cakes, cupcakes, and tartlets.” One Miette specialty is infusing meringue with an eyedropper filled with flavored oil; lemon, mint, and rose geranium are among the flavors she favors.<br />
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“We like to use organic, unprocessed products as much as possible,” says Meg. She prefers <a href="http://www.chsugar.com/sugar/detail/organic-sugar" title="C&H Pure Cane Organic Sugar">C&H® Pure Cane Organic Sugar</a>, “because when it’s heated, the crystals transform from a brown color into a glossy white with a perfect texture and shine for delicate confections.” <br />
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For more about types of meringues, see our Baking Tips article, “<a href="http://www.chsugar.com/baking-tips-how-tos/how-to-make-the-perfect-meringue" title="How to Make the Perfect Meringue">How to Make the Perfect Meringue</a>.”CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com1tag:blogger.com,1999:blog-1708078540081293638.post-51084181018683210872013-07-12T10:00:00.000-07:002013-07-15T11:15:18.454-07:00In the News<h4>Domino Foods and American Diabetes Association: Raising Awareness about Diabetes</h4> <div class="separator" style="text-align: center; clear: both"></div><a style="margin-bottom: 1em; float: right; margin-left: 1em; clear: right" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvi_W_mEBseQ7fkP1pUbkv7_nqCiU93udZwRYInvwO_aJ3xdBzlBAM51np-XjzmV997ePTNCx8L4Ehct4sGAZlaiNkj7W5_gF_bdv_oejrP1g4tyeJNKSFInwMM1khBnyXyD1KdJujuY/s1600/light-logo.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvi_W_mEBseQ7fkP1pUbkv7_nqCiU93udZwRYInvwO_aJ3xdBzlBAM51np-XjzmV997ePTNCx8L4Ehct4sGAZlaiNkj7W5_gF_bdv_oejrP1g4tyeJNKSFInwMM1khBnyXyD1KdJujuY/s1600/light-logo.jpg" style="box-shadow:none;-webkit-box-shadow:none;-moz-box-shadow:none;filter:none;-ms-filter:none;"></a>In December 2012 Domino Foods, Inc., maker of C&H® Sugar and Domino® Sugar, joined the American Diabetes Association as a National Strategic Partner of the association’s <a title="Recipes for Healthy Living" href="http://www.diabetes.org/mfa-recipes/" target="_blank">Recipes for Healthy Living</a> online resource. Why would a sugar company partner with a diabetes organization? Because we care about raising awareness about diabetes. And because our all-natural sugar-and-stevia-blend products, Domino® Light and C&H® Light—featured in <a title="search a number of delicious recipes" href="http://www.diabetes.org/mfa-recipes/" target="_blank">a number of delicious recipes</a> on the ADA site—help promote healthy lifestyle choices for people living with diabetes.<br><br> <a name='more'></a> In the past, according to the ADA, people with diabetes were told to completely avoid sugar: Consuming sugar, experts believed, would raise blood glucose levels undesirably high. However, recent research has shown that while the type of carbohydrate can affect how quickly blood glucose levels rise, the total amount of carbohydrates consumed is more significant than the type. Experts now agree that small amounts of sugar can be substituted in meal plans for other carbohydrate-containing foods while keeping blood glucose levels on track.<br><br>“Substituting C&H® Light for sugar in banana muffins was very easy and straightforward—and the flavor was excellent,” says registered dietitian and certified diabetes educator Lara Rondinelli-Hamilton. Together with chef Jennifer Bucko Lamplough, she develops the <a title="search foodie recipes" href="http://www.diabetes.org/mfa-recipes/recipes/" target="_blank">“foodie”</a> and <a title="search quick recipes" href="http://www.diabetes.org/mfa-recipes/recipes/" target="_blank">“quick”</a> recipes for the ADA’s Recipes for Healthy Living.<br><br>In addition to our contributions to the ADA’s website, Domino Foods, Domino Sugar®, and C&H® Sugar also sponsor and participate in the American Diabetes Association EXPO in several cities. At a recent expo in Chicago attended by about 1,000 people, Rondinelli-Hamilton and Lamplough gave cooking demos and handed out diabetes-friendly recipes. (Learn more about ADA EXPOs in your own community <a title="here" href="http://www.diabetes.org/in-my-community/expo/" target="_blank">here</a>.)<br><br>As a further commitment to combating diabetes, Domino Foods also distributes materials to health-care professionals through the ADA’s Education Recognition Program and through the association’s Center for Information and Community Support.<br><br>Even if you aren’t living with diabetes, you and your family will have plenty of reasons to enjoy C&H® Light Sugar & Stevia Blend! To learn more, see <a title="our recent article about cooking and baking with C&H® Light" href="http://blog.chsugar.com/2012/12/happy-light-year.html">our recent article about cooking and baking with C&H® Light</a>. CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-3436693415580763912013-04-04T16:10:00.000-07:002013-04-04T16:12:20.454-07:00Kids in the Kitchen<div class="shadowWrapper" style="float: right; margin-left: 12px;">
<a href="http://www.chsugar.com/recipe/no-bake-jungle-bars-527" title="No-Bake Jungle Bars"><img alt="No-Bake Jungle Bars" border="0" src="https://lh4.googleusercontent.com/-sp3j9E0GCBU/UVMHPtAmMLI/AAAAAAAAAsM/onXv-BALSys/s236/no-bake-jungle-bars.jpg" /></a></div>
Looking for a great family activity that’s inexpensive, educational, and fun, and creates memories that last a lifetime? Look no further than your kitchen.<br />
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Baking with your children—or grandchildren, nieces and nephews, or godchildren—provides an opportunity to share your skills and enthusiasm with young people. Yes, it requires patience and good humor, but the rewards are sweet in more ways than one!<br />
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We invited some baking and education experts to share their tips for successful family baking. They generously accepted—and offered some of their kid-friendly recipes, to boot! <br />
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Why Bake with Kids?</h4>
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<a href="http://www.chsugar.com/recipe/vanilla-butter-balls-1474" title="Vanilla Butter Balls"><img alt="Vanilla Butter Balls" border="0" src="https://lh6.googleusercontent.com/-na95TqJLIZ0/UVMHQWYFREI/AAAAAAAAAr8/QCzPdoCfOc4/s135/vanilla-butter-balls.jpg" /></a></div>
The short answer, say Charlene Patton and Sharon Davis of the <a href="http://www.homebaking.org/" target="_blank" title="Home Baking Association">Home Baking Association</a> in Topeka, Kansas, is “Because it’s fun!” But Patton and Davis—both of whom have degrees in family and consumer sciences and many years of experience as food educators—agree there’s a lot more to family baking than that.<br />
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“Baking teaches keystone skills—reading, sequencing, measuring, time management, fractions, problem solving,” says Sharon, the HBA’s executive director. She grew up on an Iowa family farm “where baking was what you did to live.” Learning to bake, she says, imparts self-reliance and self-esteem. It teaches children about spending and saving money. And it strengthens relationships: “When you’re working side by side, your kids will talk to you!” Sharon says.<br />
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<a href="http://www.chsugar.com/recipe/sugar-and-cinnamon-apple-muffins-911" title="Sugar and Cinnamon Apple Muffins"><img alt="Sugar and Cinnamon Apple Muffins" border="0" src="https://lh5.googleusercontent.com/-YkL7DbdRVps/UVMHQeX4e3I/AAAAAAAAAsA/cJQ-4L-OP00/s220/sugar-and-cinnamon-apple-muffins.jpg" /></a></div>
And, adds Charlene—a Kansas native who grew up baking with her mother and both grandmothers—baking together helps build family traditions. “I have four daughters, and from the time they were in infant carriers I had them in the kitchen with me,” she says. “When they grew up and added to their skills they were able to make a real contribution to the family.” A simple recipe like <a href="http://www.chsugar.com/recipe/no-bake-jungle-bars-527" title="No-Bake Jungle Bars">No-Bake Jungle Bars</a> gives young children easy, satisfying tasks—crushing graham crackers, decorating with animal crackers—that lead to a sense of earned pride.<br />
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There’s another benefit to baking, says Nancy Baggett, who blogs at <a href="http://www.kitchenlane.com/" target="_blank" title="Kitchenlane">Kitchenlane</a> and whose latest cookbook is <i><a href="http://www.kitchenlane.com/2007/09/simply-sensational-cookies.html" target="_blank">Simply Sensational Cookies</a></i>: “It’s important and eye-opening for children to learn that food takes time and energy and care”—that it doesn’t just materialize magically in a takeout container. Nancy grew up in Maryland (where she still lives) “around canners and bakers and jam makers” who taught her that “you baked for the people you love.” Today she bakes with her grandchildren, ages 9 and 10. “I’ve had them in the kitchen with me since they were babies,” she says, “and now they’re the perfect age for baking with me—they can do a lot of things and haven’t gotten jaded, like teenagers sometimes do!” Well within reach of middle-schoolers is Nancy’s recipe for <a href="http://www.chsugar.com/recipe/vanilla-butter-balls-1474" title="Vanilla Butter Balls">Vanilla Butter Balls</a>—like <a href="http://www.chsugar.com/recipe/mexican-wedding-cookies-665" title="Mexican Wedding Cookies">Mexican Wedding Cookies</a>, but without the nuts. It’s rated “Super Easy” in <i>Simply Sensational Cookies</i>.<br />
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<a href="http://www.chsugar.com/recipe/pink-lemonade-ice-pops-787" title="Pink Lemonade Ice Pops"><img alt="Pink Lemonade Ice Pops" border="0" src="https://lh5.googleusercontent.com/-27TYnTsQtqo/UVMHP2RmKTI/AAAAAAAAAr4/rrsnuDk6OOg/s220/pink-lemonade-ice-pops.jpg" /></a></div>
If you’re just starting out baking with kids, keep it simple: a few readily available ingredients, basic equipment, and easy-to-follow instructions. Even little kids can roll <a href="http://www.chsugar.com/recipe/flourless-peanut-butter-chocolate-chip-cookies-433" title="Flourless Peanut Butter Chocolate Chip Cookies">Flourless Peanut Butter Chocolate Chip Cookies</a> into balls or stir the batter for <a href="http://www.chsugar.com/recipe/sugar-and-cinnamon-apple-muffins-911" title="Sugar and Cinnamon Apple Muffins">Sugar and Cinnamon Apple Muffins</a> (it’s <i>supposed</i> to be lumpy!). Or try one of the easy recipes in the Home Baking Association’s <i><a href="http://homebaking.org/products.php#.US1jnKKsh8E" target="_blank">Baking with Friends</a></i> cookbook: Each one is charmingly illustrated and accompanied by a fun fact, a family activity, and a vocabulary word. The <a href="http://www.chsugar.com/recipe/country-fruit-cobbler-1472" title="Country Fruit Cobbler">Country Fruit Cobbler</a>—easier than a pie, and filled with fresh or frozen peaches—takes just 30 minutes to prepare and gives middle-school or older kids practice in dry and wet measuring, mixing, and pouring.<br />
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What’s a Good Age?</h4>
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<a href="http://www.chsugar.com/recipe/one-pot-honey-oatmeal-drop-cookies-1471" title="One-Pot Honey-Oatmeal Drop Cookies"><img alt="One-Pot Honey-Oatmeal Drop Cookies" border="0" src="https://lh6.googleusercontent.com/-JpCQynDXqOk/UVMHP7YLyPI/AAAAAAAAAsI/np0F4_-WE2M/s224/one-pot-honey-oatmeal-drop-cookies.jpg" /></a></div>
Nancy Baggett introduced her grandson to baking when he wasn’t even 1 year old. Strapped into a safety seat at the counter, he held a cookie cutter while Nancy gently pressed his hand into the dough. (One of his first full sentences, Nancy says, was “Nana bake cookies?”) Toddlers can pick out cookie cutters or hold a bowl while you wield a wooden spoon. Nancy’s tip for easier cookie-cutting: roll the dough between sheets of parchment paper, then transfer the “sandwich” to the refrigerator. When it’s chilled, lift off the parchment.<br />
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The Home Baking Association’s “<a href="http://homebaking.org/familyfun/TheThrillofSkill.pdf" target="_blank" title="Thrill of Skill">Thrill of Skill</a>” handout suggests age-appropriate kitchen tasks for kids from 2 to teenage. At 3, many children can handle dough, spread soft spreads, and place things in the trash. By 6 or so, they can start measuring dry and liquid ingredients, cut butter with a plastic knife, and preheat the oven. A good recipe to teach measuring skills: <a href="http://www.chsugar.com/recipe/pink-lemonade-ice-pops-787" title="Pink Lemonade Ice Pops">Pink Lemonade Ice Pops</a>, which get their naturally rosy color from cranberry juice. To practice stirring, scooping, and spacing on a cookie sheet, try Nancy Baggett’s <a href="http://www.chsugar.com/recipe/one-pot-honey-oatmeal-drop-cookies-1471" title="One-Pot Honey-Oatmeal Drop Cookies">One-Pot Honey-Oatmeal Drop Cookies</a> (easy clean-up, too!).<br />
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<a href="http://www.chsugar.com/recipe/mothers-day-flowerpot-cupcakes-706" title="Mother’s Day Flowerpot Cupcakes"><img alt="Mother’s Day Flowerpot Cupcakes" border="0" src="https://lh4.googleusercontent.com/-WC6XZhJJmlE/UVMHPgrCjII/AAAAAAAAArg/rb_Q2fTAn9I/s220/mothers-day-flowerpot-cupcakes.jpg" /></a></div>
At all ages, allow sufficient time and break projects into manageable steps that account for limited attention spans. And make it a team effort: “If you let older children teach younger ones, everyone benefits!” says Charlene Patton.<br />
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A special occasion such as Mother’s Day may inspire a sibling project: our <a href="http://www.chsugar.com/recipe/mothers-day-flowerpot-cupcakes-706" title="Mother’s Day Flowerpot Cupcakes">Mother’s Day Flowerpot Cupcakes</a>, for example. Or bring out the flower-shaped cookie cutters and make some pretty <a href="http://www.chsugar.com/recipe/rolled-sugar-cookies-1260" title="Rolled Sugar Cookies">Rolled Sugar Cookies</a>. Then “paint” them with the dye-free colored icings Nancy Baggett invented when she developed an allergy to food colorings. “Frozen juice concentrate, especially cranberry juice, makes a great substitute for dye,” she says.<br />
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Kids who enjoy contests—maybe they even watch baking competitions on TV?—may be ready for baking competitions, such as the ones C&H Sugar sponsors at state fairs. Sharon Davis and Charlene Patton, who often serve as baking-contest judges, once saw a cake decorated as Van Gogh’s “<a href="http://www.vangoghgallery.com/painting/starryindex.html" target="_blank" title="Starry Night">Starry Night</a>”—submitted by a 4-H kid! For more inspiration, read about a couple of recent winners in our <a href="http://blog.chsugar.com/2013/03/baker-profile.html" title="Baker’s Profile">Baker’s Profile</a>.<br />
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And don’t overlook opportunities to get kids involved in fundraisers like the <a href="http://www.chsugar.com/bakesale/index.html" target="_blank" title="Great American Bake Sale">Great American Bake Sale</a>. Scout troops, 4-H organizations, and neighborhood groups can prepare <a href="http://www.chsugar.com/giftideas/gift-mixes/index.html" target="_blank" title="cookie or muffin mixes in jars">cookie or muffin mixes in jars</a>, an excellent way to practicing measuring skills and create saleable items of real value.<br />
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Keep It Clean (and Safe)</h4>
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<a href="http://www.chsugar.com/recipe/pizza-cake-789" title="Pizza Cake"><img alt="Pizza Cake" border="0" src="https://lh4.googleusercontent.com/-6Vu6nN-9ZqM/UVMHQNOgrII/AAAAAAAAAsE/YBTOgwaiDhg/s220/pizza-cake.jpg" /></a></div>
Basic hygiene should be the first baking lesson you teach your kids. “They have to wash their hands before they start—and if they lick their fingers they have to wash them again!” says Nancy Baggett. (For specifics on hand-washing, see the Home Baking Association’s advice on “<a href="http://homebaking.org/bakingtips/index.html" target="_blank" title="Cleaning Up">Cleaning Up</a>.”)<br />
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Mess is inevitable even with experienced grown-up bakers. So don’t fight it! “I lay out big sheets of wax paper or parchment that they can work on,” says Nancy Baggett. Newspapers work fine, too. Give each child an apron or one of your old T-shirts to wear over his or her clothing. And remind kids to wipe up spills immediately (and set a good example yourself!).<br />
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For safety <i>and</i> hygiene, tie back long hair and roll up long sleeves. Turn the handles of pots inward on the stovetop so they don’t get caught on an arm or sleeves. And that adage about a watched pot never boiling? Well, an unwatched pot can scorch and burn. Keep an eye on it!<br />
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For more tips about kitchen safety, print out the Home Baking Association’s <a href="http://homebaking.org/familyfun/SafeKitchenchecklist.pdf" target="_blank" title="Safe Kitchen Check List">Safe Kitchen Check List</a> and post it on your refrigerator or on a kitchen bulletin board.<br />
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Additional Resources </h4>
The <a href="http://homebaking.org/" target="_blank" title="Home Baking Association">Home Baking Association</a> website is full of tips for parents and educators. And be sure to <a href="http://blog.chsugar.com/2013/03/in-news.html" title="read our story about the HBA">read our story about the HBA</a>!<br />
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<a href="http://www.chsugar.com/family-fun/baking-with-kids" title="Baking with Kids">Baking with Kids</a>, a special section of our website devoted to how-to’s and why-to’s.<br />
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Our <a href="http://www.chsugar.com/recipes/style/kid-friendly" title="Kid-Friendly recipe section">Kid-Friendly recipe section</a> is full of fun projects like a <a href="http://www.chsugar.com/recipe/pizza-cake-789" title="Pizza Cake">Pizza Cake</a> that even little kids will enjoy decorating.<br />
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For young kids: <a href="http://cooklearngrow.com/" target="_blank" title="Cook Learn Grow">Cook Learn Grow</a> (“a cooking school for kids”).<br />
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For older kids: <a href="http://www.cookingteens.com/" target="_blank" title="Cooking Teens">Cooking Teens</a> website—recipes, features, videos like <a href="http://www.cookingteens.com/2013/02/oregon-teens-prepare-for-state-prostart-contest/" target="_blank" title="recipes, features, videos of high school cooking contestants from Oregon">this one</a> of high school cooking contestants from Oregon.<br />
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<b>Quick tip:</b> If you learned to bake as a child, or if you bake with children now, leave a comment here and tell us your favorite story, recipe, or suggestion! Comments are published after approval, so please be patient with us.CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com1tag:blogger.com,1999:blog-1708078540081293638.post-4485646174147071832013-04-04T08:04:00.000-07:002013-04-04T16:13:19.022-07:00Baker's Profile<h4>
Megan and Kyle McGuire</h4>
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<img alt="Megan and Kyle McGuire" src="https://lh4.googleusercontent.com/-1osl-KG0bMc/UVMHPbxHt3I/AAAAAAAAArY/I2Gyy38Mz-A/s300/megan-kyle-mcguire-bakers-profile.jpg" title="Megan and Kyle McGuire" /></div>
Like many families, the McGuires of Johnston, Iowa, enjoy baking together. Unlike most families, the McGuires have taken their hobby on the road—all the way to the Iowa State Fair, where the three McGuire children have won prizes for their creations. Last summer, the two youngest McGuires—Megan, then 6, and Kyle, 12—each took home first-place ribbons and cash awards for their submissions to C&H Sugar’s Chocolate Chip Cookie contest.<br />
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We wanted to know what it takes to be a state fair baking-contest winner before you’ve entered your teen years, so we talked to Megan, Kyle, and mom Phoelisa (a baker and state-fair contestant herself!).<br />
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<a href="http://www.chsugar.com/recipe/hidden-treasure-chocolate-chip-cookies-1476"><img alt="Megan McGuire's Hidden Treasure Chocolate Chip Cookie" border="0" src="https://lh6.googleusercontent.com/-bi8ALLER2k4/UVMHPZxl7tI/AAAAAAAAAsQ/k1o18cgmsao/s298/megan-mcguire-cookie.jpg" title="Megan McGuire's Hidden Treasure Chocolate Chip Cookie" /></a></div>
“I encouraged Kyle and his older brother Shawn—they’re two years apart—to enter baking contests as a way to do something together during the summer and to learn about baking and food,” Phoelisa told us. “Kyle entered his first state fair contest when he was 6. He won two blue ribbons and money. Shawn also won a ribbon. After that, they were hooked and wanted to enter every year!”<br />
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Megan watched her brothers and eagerly awaited her own turn. The summer she was 5, she entered a contest and was “thrilled” to place second. In 2012 she won six first-place ribbons and two for second place, while brother Kyle took home five firsts and five thirds—and a total of $220 in winnings. (“Not bad for a 12-year-old!” observes his mother.)<br />
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What’s it like to win a state fair contest? “I was nervous, but it’s pretty fun,” Kyle acknowledges. “You stand up and people clap.” As for the prize money, he says he’s saving it “for college or a car.” (Megan puts her ribbons in a scrapbook.)<br />
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Both kids say “tasting” is their favorite part of baking. “Scooping the dough is the hardest part,” admits Megan. For inspiration, Kyle watches cooking shows like “Master Chef.” “They come up with some pretty crazy things!” he says.<br />
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<a href="http://www.chsugar.com/recipe/chocolate-chip-and-cookie-dough-sandwiches-1477"><img alt="Kyle McGuire's Chocolate Chip and Cookie Dough Sandwich" border="0" src="https://lh5.googleusercontent.com/-pygCLpducpg/UVMHPK3N_VI/AAAAAAAAArQ/B28kCy7xrW0/s319/kyle-mcguire-cookie.jpg" title="Kyle McGuire's Chocolate Chip and Cookie Dough Sandwich" /></a></div>
For last year’s C&H Sugar competition, Kyle made <a href="http://www.chsugar.com/recipe/chocolate-chip-and-cookie-dough-sandwiches-1477" title="Chocolate Chip and Cookie Dough Sandwiches">Chocolate Chip & Cookie Dough Sandwiches</a>, spreading cookie dough (raw but eggless) between two chocolate chip cookies to create a sandwich. In Megan’s winning submission, <a href="http://www.chsugar.com/recipe/hidden-treasure-chocolate-chip-cookies-1476" title="Hidden Treasure Chocolate Chip Cookies">Hidden Treasure Chocolate Chip Cookies</a>, the “treasure” is peanut-flavored!<br />
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Having three kids involved in baking competitions “is a lot of work,” says Phoelisa McGuire. And a lot of mess: “In the weeks leading up to the fair, it can look like a tornado hit the kitchen!” She controls the chaos by allowing each child to enter no more than 10 contests. “To make it successful and fun,” she says, “we break up the recipes into steps they can do throughout the day.” This gives them breaks while keeping them interested in the process.<br />
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When they’re not in the kitchen, all three McGuire kids lead busy lives. Kyle, a seventh-grader, skis, swims, plays soccer and basketball, and is active in Boy Scouts and his church youth group. He also plays the trumpet and recently started taking taekwondo classes. First-grader Megan plays soccer and softball and enjoys gymnastics, taekwondo, and crafts.<br />
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“My husband and I are blessed with three great kids,” Phoelisa says. “We think it’s important to give them many new experiences that will make them well-rounded adults.”<br />
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Cooking and baking are part of a well-rounded life, she adds. And there’s an added benefit: “At least I know that when they leave home someday, they won’t starve!”CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com1tag:blogger.com,1999:blog-1708078540081293638.post-57248770584768684512013-04-04T07:52:00.000-07:002013-07-15T10:36:46.350-07:00In the News<h4>
Home Baking Association’s Recipe for Success</h4>
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<img alt="Home Baking Association" src="https://lh4.googleusercontent.com/-Fvm0aHqJ8X0/UVMHO0v5AeI/AAAAAAAAArA/RSBJFPKTWps/s200/hba-logo.jpg" title="Home Baking Association" /></div>
Here’s one positive effect of the recession: Americans have been returning to the kitchen, saving money while rediscovering the pleasures of home-cooked meals. It’s safe to say no one finds the trend more gratifying than the educators, nutrition experts, and corporate members of the <a href="http://homebaking.org/" target="_blank" title="Home Baking Association">Home Baking Association</a> (HBA).<br />
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<a name='more'></a>“Our mission is simple: to grow the practice of home baking,” says Charlene Patton, executive director of the Topeka, Kansas–based nonprofit organization. The HBA pursues that mission by developing recipes, videos, classroom activities, and lesson plans for teachers and families. It has <a href="http://homebaking.org/hbamembers/index.html" target="_blank" title="38 corporate members">38 corporate members</a>—including C&H Sugar—and reaches some 1.5 million consumer educators and more than 25 million students and their households.<br />
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Today’s HBA has come a long way since its beginnings in 1923 as the Soft Wheat Millers Association, created to address public concern about chemical additives used in flour. The group developed a quality seal for packaging and bought ad space to reassure shoppers. Ten years later, the group expanded beyond flour millers to include flour blenders; in 1959 the organization became incorporated and changed its name to the Self-Rising Flour and Cornmeal Program, Inc.<br />
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<img alt="Charlene with kids and Baking with Friends cookbook" src="https://lh3.googleusercontent.com/-0UlG4ect8tk/UVMHO2j4xUI/AAAAAAAAAq4/PrcVRptbqTY/s333/hba-kids-quilt-cake.jpg" title="Charlene with kids and Baking with Friends cookbook" /></div>
Home baking began declining in the 1960s, when more women entered the workforce, more microwave ovens entered homes, and fast-food restaurants spread across the country. The struggling institute joined forces with the Millers’ National Federation in Chicago and by the 1980s became the last nonprofit, generic communications organization promoting baking at home.<br />
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In 1989, the group changed its focus and invited ingredient and equipment companies to join. It changed its name to Home Baking Association, Inc., and announced the focus it maintains today: increasing home baking through education.<br />
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Charlene Patton, who has degrees in family and consumer sciences and business, came to the HBA more than 10 years ago to join with education program and membership director Sharon Davis, a licensed family and consumer sciences teacher. They work with classroom teachers, after-school centers, and youth groups such as scouting organizations, 4-H clubs, and the Boys & Girls Clubs of America. “We’ll work with any organization that has an interest in home baking!” says Charlene. The HBA has a modest annual budget of $250,000; member dues and in-kind donations, such as sugar from C&H Sugar, help pay for supplies and teaching materials.<br />
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<img alt="Sharon with kids baking" border="0" src="https://lh5.googleusercontent.com/-fecKrmNpWuo/UVMHO3BCFfI/AAAAAAAAAsU/qqQEkBUsp-M/s350/hba-kids-baking.jpg" title="Sharon with kids baking" /></div>
HBA also makes money through the sale of DVDs, index-card substitution guides, and a 2010 cookbook, <a href="http://homebaking.org/products.php#.UTU7hqKsh8E" target="_blank" title="Baking with Friends"><i>Baking with Friends</i></a>. Co-written by Charlene and Sharon and illustrated with Coleen McIntyre’s colorful, kid-friendly watercolors, the book includes activities, vocabulary words, and a bonus 60-minute CD for kids with additional tips and stories.<br />
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Nearly 250,000 viewers visit HBA’s <a href="http://homebaking.org/" target="_blank" title="Home Baking Association's website">website</a>, a section of which is dedicated to <a href="http://homebaking.org/foreducators/index.html" target="_blank" title="educator resources">educator resources</a>: lessons, activity plans, kitchen-safety advice, a whimsically designed <a href="http://www.homebaking.org/PDF/baking_cert_2011.pdf" target="_blank" title="baking certificate">baking certificate</a> that can be awarded to students. The site includes <a href="http://homebaking.org/recipes/index.html#.UTU5rKKsh8E" target="_blank" title="recipes">recipes</a> and a helpful <a href="http://homebaking.org/glossary/old_glossary.html#.UTU6tqKsh8E" target="_blank" title="glossary of baking terms">glossary of baking terms</a>, from “absorption” to “zest.” And don’t miss the videos on <a href="http://homebaking.org/baking_channel.php#.UTVGFqKsh8E" target="_blank" title="HBA’s Home Baking Channel">HBA’s Home Baking Channel</a>, where you can watch experienced bakers make pizza, focaccia, corn bread, and more!<br />
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You can follow HBA on <a href="http://www.facebook.com/homebakingassociation" target="_blank" title="Facebook">Facebook</a> and <a href="https://twitter.com/HomeBaking" target="_blank" title="Twitter">Twitter</a>. For updates about HBA, <a href="http://homebaking.org/newsletter_index.php" target="_blank" title="sign up to receive the organization’s newsletter">sign up to receive the organization’s newsletter</a>, delivered each month to your email in-box.CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-26036728856156420392012-12-28T13:51:00.007-08:002013-01-11T10:25:41.996-08:00Happy Light Year!<div class="shadowWrapper" style="float: right; margin-left: 12px;">
<a href="http://www.chsugar.com/recipe/light-oatmeal-chocolate-chip-cookies-638" target="_blank" title="Light Oatmeal Chocolate Chip Cookies"><img alt="Light Oatmeal Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwQOxf_ym36bsr2AWsQCM1enjk4ddvFB3f5MdiYB3hzvgQ1_7a0V6Jk2aFDzateLszGdDUNH7aFZ7oUHrvs4LJMaqYPXA7Wo-jJM-skaSl6vmvcutCHIxER2bJmc5s0aLCXM6anjryDg/s236/light-oatmeal-chocolate-chip-cookies.jpg" title="Light Oatmeal Chocolate Chip Cookies" /></a></div>
Raise your hand if you started this year – every year? – with a resolution to cut calories. Keep your hand up if you’re already finding that resolution just a little bit hard to keep. Yes, we see a lot of hands. But don’t worry—you’re not alone. We’re all hard-wired to enjoy sweetness; and sweet treats, in moderation, aren’t a bad thing. The challenge is that “moderation” part, right?<br />
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Well, we have good news! Our newest product, <a href="http://www.chsugar.com/sugar/natural-and-organic-sugar/light-sugar-stevia-blend" title="C&H Light Sugar & Stevia Blend">C&H® Light Sugar & Stevia Blend</a>, makes it easy to cut calories without sacrificing sweet taste. The secret: a special blend of pure cane granulated sugar plus stevia and natural flavorings. We love it for all kinds of cooking and baking, and we know you will, too.<br />
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What’s Stevia?</h4>
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<a href="http://www.chsugar.com/recipe/light-sweet-potato-apple-casserole-1415" title="Light Sweet Potato Apple Casserole"><img alt="Light Sweet Potato Apple Casserole" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS22XhRGP8vj-2l8BxZu2pzrxi1TS0y2h8TtcrArVqPXkR8Ru84rDwRFTFFSQzvKkjcp0IJO5Qh2KmpyFO1pNXyV3o9G7VsUS67yE5dbIcNQJ2aDw4ESiolqX74Y0t84oXhPoegR3Y-ZI/s220/light-sweet-potato-apple-casserole.jpg" title="Light Sweet Potato Apple Casserole" /></a></div>
Stevia – the first syllable is pronounced “Steve” – is an herb native to the South American highlands. Sometimes called sweetleaf or sugarleaf, it’s been used by indigenous people for more than 1,500 years to sweeten tea, to add to medicines, and to eat as a fresh-picked treat. In the early 1970s, Japanese scientists discovered how to crystallize an extract from stevia leaves and turn it into a powdered or liquid sweetener. The result is 200 times sweeter than granulated sugar but has zero calories. In recipes, you use only half as much C&H® Light as you would pure sugar.<br />
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C&H® Light Sugar & Stevia Blend has no allergens and meets all Food and Drug Administration requirements. (We do add a bit of natural flavoring to mask the slight licorice taste of pure stevia and create the sweet taste you expect from all C&H® Sugar products.) Stevia has no effect on blood-sugar levels, but if you need to watch your blood sugar, we recommend that you consult your doctor before using C&H® Light. <br />
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C&H® Light in the Kitchen</h4>
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<a href="http://www.chsugar.com/recipe/light-butternut-squash-soup-1414" title="Light Butternut Squash Soup"><img alt="Light Butternut Squash Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKh9heV5hYBuim6PG_GBz847xmIybgOCpYB08dRh_Cxy-sT01WqgmTHEyHfw2ou0t4fUFdqHvvfEdJfPi7_kjsElytHeECDPC5ldjkCNcnjAS-mlYwFZmFP8pfa7-nULQRrctCT5MvRpA/s220/light-butternut-squash-soup.jpg" title="Light Butternut Squash Soup" /></a></div>
Before we introduced C&H® Light, we tested it extensively on a range of recipes. Our baking consultant, Lisa Basini, quickly became a fan. “C&H® Light dissolves easily and creams beautifully,” Lisa says. “In breads, it activates yeast the way pure sugar does. You won’t feel you’re deprived of anything!” (For more about Lisa, see our <a href="http://blog.chsugar.com/2012/12/baker-profile_28.html">Baker’s Profile</a>.)<br />
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Remember, you’ll use less C&H® Light than you would pure sugar. So just a tablespoon added to our <a href="http://www.chsugar.com/recipe/light-butternut-squash-soup-1414" title="Light Butternut Squash Soup">Light Butternut Squash Soup</a> or <a href="http://www.chsugar.com/recipe/light-creamy-tomato-basil-soup-1412" title="Light Creamy Tomato Basil Soup">Light Creamy Tomato Basil Soup</a> lends a bright, deep taste that balances the other flavors in the recipe. And you’ll never guess it isn’t pure sugar in our <a href="http://www.chsugar.com/recipe/light-sweet-potato-apple-casserole-1415" title="Light Sweet Potato Apple Casserole">Light Sweet Potato Apple Casserole</a>, a delicious cold-weather side dish that’s further “lightened” with low-cholesterol butter blend.<br />
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<a href="http://www.chsugar.com/recipe/light-chocolate-mocha-brownies-633" title="Light Chocolate Mocha Brownies"><img alt="Light Chocolate Mocha Brownies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVZnAd8p4FJ_-XXVjD1kkoWNcpFXUu03gm_cAw9egDn3UgR68vQaebnwNjv8qhoWMmbJmuROSra7N4AA8uNEUHUTbRrt8NexbWW858Do_Bz0kz2yrTw30qNx2wYEbxp1DKlcNqPtgcJQ/s220/light-chocolate-mocha-brownies.jpg" title="Light Chocolate Mocha Brownies" /></a></div>
Because C&H® Light dissolves so readily, says Lisa, it’s an excellent choice for liquid or semi-liquid dishes such as our <a href="http://www.chsugar.com/recipe/light-basil-vinaigrette-1388" title="Light Basil Vinaigrette">Light Basil Vinaigrette</a>. And it’s a natural match for chocolate-based recipes. Lisa raves about <a href="http://www.chsugar.com/recipe/light-chocolate-mocha-brownies-633" title="Light Chocolate Mocha Brownies">Light Chocolate Mocha Brownies</a> and especially <a href="http://www.chsugar.com/recipe/light-chocolate-pudding-whipped-cream-634" title="Light Chocolate Pudding">Light Chocolate Pudding</a>, which she made as comfort food – on a barbeque grill! – after Hurricane Sandy temporarily displaced her family. “It’s delicious—you absolutely don’t feel deprived,” she says.<br />
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You’ll appreciate the way C&H® Light creams with butter in slimmed-down versions of traditional favorites. Try dunking <a href="http://www.chsugar.com/recipe/light-mixed-berry-almond-biscotti-637" title="Light Mixed Berry Almond Biscotti">Light Mixed Berry Almond Biscotti</a> in hot tea for an afternoon treat while the kids enjoy guilt-free <a href="http://www.chsugar.com/recipe/light-oatmeal-chocolate-chip-cookies-638" title="Light Oatmeal Chocolate Chip Cookies">Light Oatmeal Chocolate Chip Cookies</a> or <a href="http://www.chsugar.com/recipe/light-cinnamon-apple-crumb-cake-1396" title="Light Cinnamon Apple Crumb Cake">Light Cinnamon Apple Crumb Cake</a> with a tall glass of low-fat milk.<br />
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Sugar Plus Stevia Plus Agave Equals Delicious!</h4>
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<a href="http://www.chsugar.com/recipe/light-chocolate-pudding-whipped-cream-634" title="Light Chocolate Pudding"><img alt="Light Chocolate Pudding" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbIMw8ifpOsSBF2K0bbhWdiuLER6f9-RswlW5U8RbF73JqxpHZsOQVmehnB1gicFPfJ4Q-dck_QjXghdiUAq3rEOmPHgJLX-LNEWNpkIitkPb5a9Sd94ooOGHPSsSZTMW90So5O7x7Pw/s220/light-chocolate-pudding.jpg" title="Light Chocolate Pudding" /></a></div>
We were delighted to discover that our new C&H® Light blend is the perfect complement for another of our new sweeteners: C&H® Organic Agave Nectar. (Read more about our agave nectars <a href="http://www.blogger.com/2011/07/introducing-agave-nectar-new-way-to.html" title="Read more about our agave nectars">here</a>.) The natural flavors balance beautifully in our <a href="http://www.chsugar.com/recipe/light-fresh-fruit-tart-635" title="Light Fresh Fruit Tart">Light Fresh Fruit Tart</a>, made with fresh berries, and in our <a href="http://www.chsugar.com/recipe/light-granola-bars-636" title="Light Granola Bars">Light Granola Bars</a> – so much healthier than store-bought!<br />
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Keep checking our <a href="http://www.chsugar.com/products/ch-light/stevia-recipes" title="Recipes that use C&H Light">recipe database</a> for more recipes that use C&H® Light – we’re adding them regularly!<br />
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And Keep in Mind...</h4>
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<a href="http://www.chsugar.com/recipe/light-fresh-fruit-tart-635" title="Light Fresh Fruit Tart"><img alt="Light Fresh Fruit Tart" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDurX6hF1E4_YDWlpbo4UlPw1xgSZzDXCJbbJ31z9dpT-E_xz8Nxt-7ZZkYy_C9fCbheZTdJo-gNbT-F0eJM66WJz54JcLtjFQHb-JtVPsPqp2usEF5q3xc6lD0H1Q5JLytCMiR1155Q/s220/light-fresh-fruit-tart.jpg" title="Light Fresh Fruit Tart" /></a></div>
C&H® Light is a versatile ingredient, but it isn’t an exact replacement for sugar. “Sugar performs many functions besides sweetening, and stevia doesn’t duplicate them,” says Lisa Basini. For example, sugar adds moisture to baked goods. If you’re adapting an existing recipe to use C&H® Light, Lisa suggests adding an extra egg or nuts. “If the recipe calls for milk, substitute yogurt or sour cream, which add more moisture,” she says. Use oil, margarine, or vegetable shortening instead of butter. You can also decrease the size of your baking pan, which will cut the baking time so the result isn’t over-dry.<br />
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C&H® Light doesn’t caramelize the way pure sugar does, so for good results with caramel, it’s best to stick to pure sugar.<br />
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<a href="http://www.chsugar.com/recipe/light-orange-cream-smoothie-639" title="Light Orange Cream Smoothie"><img alt="Light Orange Cream Smoothie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLbNBbQiydRgfviEZF9aAeq8UGinweBw4fRDGZ0LS3ukHroO14vpl1kKSOuxSPCYeW7e6rbKutKGtrpptKBtxFaW3MN8s5WL3CheBt6aG7p6XvZX1CnFwWSA5v6PJQRxVKdh0WAq_dhI/s260/light-orange-cream-smoothie.jpg" title="Light Orange Cream Smoothie" /></a></div>
The very slight stevia taste of C&H® Light may conflict with tart or sharp flavors such as lemon, pineapple, or mint, Lisa says. But not orange – which is why Lisa enthusiastically recommends our <a href="http://www.chsugar.com/recipe/light-orange-cream-smoothie-639" title="Light Orange Cream Smoothie">Light Orange Cream Smoothie</a>, a tasty and healthful morning wake-up call.<br />
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“C&H® Light was a wonderful new journey for me,” says Lisa, who’s experimented with just about every sweetener on the market. “It’s really the best of both worlds – a natural sweetener you’ll feel good about using!”<br />
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<b>Quick tip:</b> When they’re done, cookies and cakes baked with C&H® Light will appear lighter in color than their counterparts baked with 100% sugar. Don’t overbake!CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com2tag:blogger.com,1999:blog-1708078540081293638.post-45025524634739252952012-12-28T13:51:00.005-08:002015-01-29T12:46:22.461-08:00In the News<h4>
Food Bloggers ♥ C&H® Light!</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglECp2WRJs2bZ-EVq82TZr6jvdRvxct5xBwSeq3b08_g8izegsoDAmQujL55oy1afpwxxsySYYwlvoIRsi4JHS2TewhXtJi4E0aPRXRnbnCJ4L2oaBsOUaE7h0hb9YYfgE1hvfnETpXj0/s1600/ch-light-lg.jpg" imageanchor="1"><img alt="C&H Light" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglECp2WRJs2bZ-EVq82TZr6jvdRvxct5xBwSeq3b08_g8izegsoDAmQujL55oy1afpwxxsySYYwlvoIRsi4JHS2TewhXtJi4E0aPRXRnbnCJ4L2oaBsOUaE7h0hb9YYfgE1hvfnETpXj0/s1600/ch-light-lg.jpg" title="C&H Light" /></a></div>
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We’re not the only ones excited about our new C&H® Light Sugar & Stevia blend (see <a href="http://blog.chsugar.com/2012/12/happy-light-year.html" title="main story">main story</a>). The food-blogging community is also enthusiastic about this natural, reduced-calorie alternative to pure sugar!<br />
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As part of the product launch, we invited 50 bloggers to use C&H® Light in a new or old recipe. They responded with creativity and gusto—and generously permitted us to share their results. Here are two of their stories.<br />
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<a name='more'></a>Yolanda Machado of Los Angeles, who blogs as <a href="http://sassymamainla.com/" target="_blank" title="Sassy Mama in LA">Sassy Mama in LA</a>, had a personal reason for embracing C&H® Light. “I come from a family of sugar watchers,” she writes. “My grandfather was diabetic, my grandma was/is always watching her weight and now my mom is watching for pre-diabetes.” Yolanda is careful about her sugar intake, too, so she was thrilled that C&H® Light has only half the calories of sugar. She used it to create a <a href="http://sassymamainla.com/2012/11/no-bake-nutella-banana-cheesecake-with-chlight-giveaway-25-visa-gc/.html" target="_blank" title="No-Bake Nutella Banana Cheesecake">No-Bake Nutella Banana Cheesecake</a> that pleased everyone in her family—including “my sugar-addicted man.”<br />
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Orange County resident Valerie Mitchell has published her blog, <a href="http://mamalikestocook.com/" target="_blank" title="Mama Likes to Cook">Mama Likes to Cook</a>, since 2008. “I’m not a professional,” she writes, “but thoroughly enjoy cooking and sharing meals with my family and friends.” It helps, she adds, that her family is “adventurous—always happy to try new foods.” Valerie says using C&H® Light was “really easy—it was just a matter of using half as much” sugar-stevia blend as sugar. She used C&H® Light and organic dried blueberries to create her <a href="http://mamalikestocook.com/blueberry-shortbread-cookies/" target="_blank" title="Blueberry Shortbread Cookies">Blueberry Shortbread Cookies</a>, “a good choice for when you’re short on time or when you have kids who want to help.” “No one who tried the cookies could tell that I had used a light substitute,” she told us. “They liked the flavor and texture and didn’t notice an aftertaste like you get with artificial sugar substitutes.”<br />
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Rachael Hustings of Corona, California, used C&H® Light to slim down a classic sugar-intensive recipe. Her <a href="http://www.lafujimama.com/2012/12/fuji-light-cranberry-sauce/" target="_blank" title="Fuji Light Cranberry Sauce">Fuji Light Cranberry Sauce</a> has just one cup of C&H® Light instead of two cups of pure sugar, cutting the calorie count from 1,548 to 480. Rachael, who writes about “bringing world flavors to the family dinner table” on her blog, <a href="http://www.lafujimama.com/" target="_blank" title="La Fuji Mama">La Fuji Mama</a>, says the sauce is “a snap to make” and “perfect for whipping up ahead of time and keeping in an airtight container in the refrigerator.” And don’t limit cranberry sauce to Thanksgiving, Rachael writes. She suggests spreading it on a toasted bagel, spooning it over cheesecake, or even serving it with boiled potatoes!<br />
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Keep checking our <a href="http://www.chsugar.com/" target="_blank" title="C&H Sugar Website">website</a> and <a href="https://www.facebook.com/CandHSugar" target="_blank" title="C&H Sugar Facebook Page">Facebook page</a> for more C&H® Light recipes and links to food blogs. Have a recipe of your own you’d like to share? <a href="http://www.chsugar.com/contact-us" target="_blank" title="Drop us a line">Drop us a line</a>!CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-67961761709519475902012-12-28T13:51:00.002-08:002013-01-11T10:26:17.796-08:00Baker's Profile<h4>
Lisa Basini</h4>
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<img alt="Lisa Basini" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfVp2gbbiBeUkyp6Q5wm8MOQXsqYXWqLJ7MtuYPVO5qwGEe8ef37gCoYQ6M0YRHL8w9Y22fyJfOcb5kqagl34ep9_fvP_RMCOfSygyioQ10_WoB0AAJxGFptQR4G8updk4jKW0fnCQGs/s218/lisa-basini-bakers-profile.jpg" title="Lisa Basini" /></div>
Baking’s as much a science as an art, which is why creating recipes for baked goods can be so challenging. A quarter-teaspoon of baking soda or a half-teaspoon? Fifty minutes at 350° or 40 minutes at 375°?<br />
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Fortunately for us at C&H® Sugar (and our sister company Domino® Sugar), we don’t have to guess—and neither do you. That’s because Lisa Basini, our talented recipe developer and tester, makes sure the recipes in our <a href="http://www.chsugar.com/recipes" title="online recipe database">online recipe database</a> will work as well in your kitchen as they do in ours.<br />
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<a name='more'></a>It’s hard to imagine a more perfect person for the job than Lisa, 47, who owns <a href="http://bakingcoach.com/" target="_blank" title="Baking Coach">Baking Coach</a>, a baking-instruction company on Long Island, and has been developing recipes for us for about two years. But she’s had to overcome some formidable obstacles on the road to career satisfaction.<br />
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Born and raised in Queens, New York, Lisa began baking as a small child, after watching her grandmother bake glazed sugar cookies. “I didn’t just love to eat them,” she says. “It was <i>Wow</i>—I wanted to make them!” She’d line up her dolls and “give them a demonstration” using her Easy Bake Oven. Her father built her a stool so she could reach the real oven, and within a few years she made her first cheesecake from scratch. “I used to go from house to house, asking the neighborhood moms my questions about baking and cooking,” she says. (Her own mother didn’t enjoy being in the kitchen—“I guess it skipped a generation!”) By the time Lisa was in her early teens, she’d learned enough to cook Thanksgiving dinner for 30 guests.<br />
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Outside the kitchen, though, the picture wasn’t as rosy. Lisa struggled with schoolwork for most of grade school until she made an important discovery: “I had trouble with reading comprehension,” she says now. “I couldn’t read a novel, but it turned out I could read cookbooks. Each recipe was a short story, and the ingredients were characters.” Following recipes helped her with science and math, too. She went from straight Fs in fifth grade to the honor roll in eighth grade.<br />
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After school, Lisa found a corporate job but didn’t feel fulfilled by the work. While still working full time—and with a husband and two young children—she enrolled in a culinary school. “I loved what I learned,” she says, “but I wasn’t sure what to do with it. I knew I didn’t want a restaurant job—the hours were too long. And I didn’t want to work in a bakery—the starting pay was too low.” One night she had a dream about her dolls and the Easy Bake Oven. A sign reading “The Baking Coach” appeared in the dream, and when Lisa woke up, she knew she’d found her answer: teaching baking and cooking to private clients and in libraries and schools throughout the New York-New Jersey area. The business took off, and eventually she found herself managing eight employees.<br />
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A series of stories about Baking Coach in <i>Newsday</i>, the Long Island newspaper, brought Lisa to our attention. We were thrilled when she agreed to bring her knowledge and expertise to the task of developing recipes for our customers nationwide.<br />
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A recipe project, says Lisa, “starts with a goal. For example, with the launch of C&H® Light, the goal was ‘great-tasting desserts using the Light product.’ I started with a classic recipe, <a href="http://www.chsugar.com/recipe/light-sugar-cookies-1399" title="sugar cookies">sugar cookies</a>, and substituted C&H® Light for C&H® Pure Cane Granulated Sugar. The result was a bit lighter in color than I’d expected, because the light blend doesn’t caramelize as readily as pure sugar. So my next step was figuring out how to make it better.” After she’s perfected a recipe, she works with our photographer and art director in the photo studio, helping to style the product in an appetizing way. “I want your mouth to water when you look at the picture!” she says. Unlike some food stylists, she insists on using only real food: “It’s all about making it look good and keeping it real.”<br />
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Last November, Lisa and her family were displaced for eight days by Hurricane Sandy, which devastated the New York area. All of the food supplies in her commercial kitchen had to be thrown away. Characteristically, Lisa weathered the crisis by doing what she does best: baking. “We didn’t have power, so I baked a lot of apple cobblers on the barbeque grill,” she says cheerfully. “And we made s’mores in the fireplace!” Her school-age son Jake and daughter Anastasia are valuable helpers, she adds.<br />
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In January, Lisa will be away from home again—but for a much more appealing reason. One of her private baking clients has invited her to come to Morocco, where the client is opening an American-style bakery. Lisa is looking forward to the brand-new challenge. “The ovens are different over there,” she says, “and the ingredients are, too. They don’t have brown sugar!”<br />
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No brown sugar? Hard to imagine! But we’re confident that Lisa’s resourcefulness and can-do attitude will conquer even that hardship.CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-34823028162329898902012-10-09T14:38:00.000-07:002012-10-09T14:56:15.191-07:00Apple Pie and Beyond<p>Autumn's our favorite season for many reasons: perfect weather, football games, holidays, and—at the top of the list—an abundance of newly harvested apples. In many rural areas, orchard owners invite visitors to pick their own fruit; at city markets, local and "heirloom" apples such as Cortland, Gravenstein, and Baldwin join popular varieties like Delicious and Granny Smith.</p> <p>We love biting into a fresh, crunchy apple as much as the next person, but the apple bounty is also an irresistible call to the stovetop and oven. Join us as we explore the many ways to enjoy apples, from breakfast to late-night snacks, from Halloween through New Year's Eve.</p> <a name='more'></a> <h4>As American as…</h4> <div style="float:left;margin-right:12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/hot-spiced-cider-562"><img title="Agave Sangria" alt="Agave Sangria" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMUmobtsCerjSsdWSbXpnrt3uvgFlQ0tJxcNDHTbMCnPHHbIM_m-_yKeo8ISOinXhKz8J26vfjUUzhGpc7mZS2UpRAiHBuT1yij866J3KafVI-YGmx3B4hYwt-dC44T6-P8iyN0tEoXM/s1600/hot-spiced-cider.jpg"></a></div> <p>Apples originated in Central Asia, spread throughout Europe, and came to the New World with the first Europeans, who carried sapling trees as well as fruit for eating en route. The trees didn't fare well in the harsh New England climate, but the seeds from the apples grew into hardy trees whose fruit was perfect for making hard cider, the favored beverage of early settlers. Cider—alcoholic or non—is still one of our favorite ways to enjoy apples. Serve our <a title="Spiced Cider Punch" href="http://www.chsugar.com/recipe/spiced-cider-punch-884">Spiced Cider Punch</a> well chilled at a football party or open house (add applejack or rum for an alcoholic version). For a warm greeting at a winter gathering, offer <a title="Hot Mulled Cider" href="http://www.chsugar.com/recipe/hot-mulled-cider-560">Hot Mulled Cider</a> or <a title="Hot Spiced Cider" href="http://www.chsugar.com/recipe/hot-spiced-cider-562">Hot Spiced Cider</a>, two variations on a traditional theme.</p> <p>And you don't need to wait for Christmas to make a batch of <a title="Santa's Little Helper" href="http://www.chsugar.com/recipe/santas-little-helper-1338">Santa's Little Helper</a> cocktails. Our ingredient list includes rye whiskey, but you may also omit it and substitute additional unfiltered apple juice.</p> <h4>Halloween treats</h4> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/candy-apples-177" title="Candy Apples"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFmTn1ZVebwPvJ6wZ684STO8kMnCd9a6ZC-NVwjkDk_oodAXlOPHm7p15EB3D-zN1af5uqgIQyUnzaTTDRaWyK6xGvWOhSiTa0TywqwDFdKotsNOUoamhnojFUe-RHNioismwfMXj8LU/s1600/candy-apples.jpg" alt="Candy Apples" border="0" title="Candy Apples"></a></div> <p>Bobbing for apples, a popular harvest-time game, goes back to the Roman conquest of Britain. But candy apples are an American tradition: They were invented in 1908 by a candymaker in Newark, New Jersey, who put them in his shop window as a display. Customers clamored to buy them, and they've been popular ever since. With a candy thermometer and some wooden skewers, you can make them at home. Our bright-red <a href="http://www.chsugar.com/recipe/candy-apples-177" title="Candy Apples">Candy Apples</a> are similar to the 1908 originals, while our <a href="http://www.chsugar.com/recipe/caramel-apples-182" title="Caramel Apples">Caramel Apples</a>, coated in rich caramel and chopped nuts, add extra flavor and texture to the classic recipe.</p> <div class="ui-helper-clearfix"> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/oatmeal-apple-cookies-538" title="Oatmeal Apple Cookies"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWbnZHiZC4weGCtP51ZP4dUxog-tfviotRHX4WhzxAlBnHhKgDfrmcFsjmedqE_N0-BEeqa4uucv1yvXtPvRQx6vAW66K4lg4k2Ry7PDlKR4n1ViBo-Fn71LZtFmcxV_2XmAnHKJGMDw/s1600/oatmeal-apple-cookies.jpg" alt="Oatmeal Apple Cookies" border="0" title="Oatmeal Apple Cookies"></a></div> <p>Pumpkin-carving and costume prep burn a lot of energy! Be sure to have some apple goodies on hand for your trick-or-treaters (and yourself). Our <a href="http://www.chsugar.com/recipe/oatmeal-apple-cookies-538" title="Oatmeal Apple Cookies">Oatmeal Apple Cookies</a> are tender and moist; the recipe makes six dozen, so everyone can have seconds. <a href="http://www.chsugar.com/recipe/cranberry-apple-cookies-342" title="Cranberry Apple Cookies">Cranberry Apple Cookies</a> are full of fruit and extra-delicious when dunked (milk for kids, hot tea for grownups). </p> </div> <div class="ui-helper-clearfix"> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/chunky-applesauce-296" title="Chunky Applesauce"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYe5GmgJF4IYcWfb_ugMKbC5Cmx8kz80VNRvSyyi2NTPLtg4MQTl-D4C6L6qEZzk2VG1AlLqpMybn62OO-siIVhBEfzUggehXNP_Hw1-MqeQPS5rI1yu14dRe060gpUmXHmDfEHajv6aI/s1600/chunky-applesauce.jpg" alt="Chunky Applesauce" border="0" title="Chunky Applesauce"></a></div> <p>And while you have the kids in the kitchen, why not invite them to help make one of the easiest and most satisfying of apple recipes: <a href="http://www.chsugar.com/recipe/chunky-applesauce-296" title="Chunky Applesauce">Chunky Applesauce</a>! Older children can handle chopping, coring, and cooking; little ones will love smashing the cooked apples with a fork or potato masher.</p> </div> <h4>Give thanks for apples</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/apple-crumb-pie-75" title="Apple Crumb Pie"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SKFlP3CszABMWPbF3-5EJxK-xGoV0hq_h16p-8Mu9ftXYFFubm6ChoaI1R5GyLZ51wtNIyYblVP05jFjyWk4qHKl1NBtlvzV2Mtf14K91Ix9pHS314y6Llno-Qa3kocA96R_3BR_af4/s1600/apple-crumb-pie.jpg" alt="Apple Crumb Pie" border="0" title="Apple Crumb Pie"></a></div> <p>Apples fit into every course of the Thanksgiving feast! Start with a crunchy and colorful <a href="http://www.chsugar.com/recipe/winter-green-salad-with-pears-and-apple-cider-vinaigrette-1002" title="Winter Green Salad with Pears and Apple Cider Vinaigrette">Winter Green Salad with Pears and Apple Cider Vinaigrette</a> (feel free to substitute sliced apples for pears). Or present our beautiful <a href="http://www.chsugar.com/recipe/cranberry-apple-waldorf-mold-1088" title="Cranberry Apple Waldorf Mold">Cranberry Apple Waldorf Mold</a>: bright, flavorful, and delicious. Alongside the turkey, serve our <a href="http://www.chsugar.com/recipe/raw-cranberry-relish-1257" title="Raw Cranberry Relish">Raw Cranberry Relish</a>, made with apples, oranges, and orange zest for a tangy, refreshing counterpoint. (No cooking required, so you'll have more stovetop room for other dishes!) We also like to include some sliced or chopped raw apple in the stuffing: it adds moisture as well as subtle texture and sweetness.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/rustic-apple-pie-840" title="Rustic Apple Pie"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCitp6otsqUg8kthAc1b4-3Wpn9Kf9-kSq0IAIyd9H7SCPBE_5JhJ4XgS-FhzXsbMPXmlOQzBBx2f0CvCZooMJLwxPDEQzIZ9nJ-CGwUl2H46oKu_FPgEdupaHf3PqhddHuc2fF-4H10/s1600/rustic-apple-pie.jpg" alt="Rustic Apple Pie" border="0" title="Rustic Apple Pie"></a></div> <p>Of course, it's at dessert when apples really take center stage. We return every season to our <a href="http://www.chsugar.com/recipe/delicious-american-apple-pie-380" title="Delicious American Apple Pie">Delicious American Apple Pie</a>, a classic double-crust recipe that never fails to please. For a quicker alternative that's equally yummy, try our <a href="http://www.chsugar.com/recipe/apple-crumb-pie-75" title="Apple Crumb Pie">Apple Crumb Pie</a> with an oats-flour-butter-and-sugar topping. Also easy: <a href="http://www.chsugar.com/recipe/rustic-apple-pie-840" title="Rustic Apple Pie">Rustic Apple Pie</a>, whose freeform shape makes it similar to a <a href="http://en.wikipedia.org/wiki/Galette" target="_blank" title="galette">galette</a>; and <a href="http://www.chsugar.com/recipe/apple-crisp-1021" title="Apple Crisp">Apple Crisp</a> (can substitute bread crumbs for the cake meal), which is especially good reheated the next morning at breakfast (if you have leftovers!).</p> <div class="ui-helper-clearfix"> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/apple-crisp-1021" title="Apple Crisp"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEFpyLcWp-wEQJdxvnLnYY0d5sIqHVkDdhVaJYnhn8V93wjg9pdBWwQSx54I2hOi2I1Wde0B-B8wZQ-qbmY2ZjU2ZjEbjqij-_3jEzLA5DbhXL5Tbug45rpXLcj08BEHKjeZq6IUYYhM/s1600/apple-crisp.jpg" alt="Apple Crisp" border="0" title="Apple Crisp"></a></div> <p>For more apple-dessert ideas, just enter "apple" in the <a href="http://www.chsugar.com/recipe-search?page=1&usterms="apple"&orderBy=best&pageSize=10" title="search field of our website">search field of our website</a>!</p> </div> <h4>Apple-icious holidays</h4> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/agave-holiday-spice-cake-33" title="Agave Holiday Spice Cake"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOxeSNjJqRssf713AkWlg4NtsEAvsFRyw45bF_C1r5hU-o2CPn4XcFK7dq_wTqU2K6atKrdpJC0xVKcizQEpSgM9wfV2C-jCxv1U3K58BT292jculhx9atLdCAI_30IhUrZU3pk4oZZ1c/s1600/agave-holiday-spice-cake.jpg" alt="Agave Holiday Spice Cake" border="0" title="Agave Holiday Spice Cake"></a></div> <p>Apples fit into every holiday celebration, whether you're staying home or traveling to visit friends or relatives. For a winter open house, make an impressive-looking (and delicious) centerpiece with the help of a Bundt or fluted tube pan. Our very popular <a href="http://www.chsugar.com/recipe/cocoa-apple-cake-312" title="Cocoa Apple Cake">Cocoa Apple Cake</a>—"best apple cake ever!" raves one customer—is rich, chocolatey, and just sweet enough. We also love <a href="http://www.chsugar.com/recipe/honey-cake-with-apple-glaze-550" title="Honey Cake with Apple Glaze">Honey Cake with Apple Glaze</a> —a rich spice cake with a hint of apple in the topping—and <a href="http://www.chsugar.com/recipe/homey-apple-cake-549" title="Homey Apple Cake">Homey Apple Cake</a>, easy to make in a single bowl. And don't be misled by "coffee cake" in the name: Our <a href="http://www.chsugar.com/recipe/cinnamon-apple-coffee-cake-1082" title="Cinnamon Apple Coffee Cake">Cinnamon Apple Coffee Cake</a>, baked in a large Bundt pan, is both elegant looking and scrumptious, with a surprise in every bite.</p> <div class="ui-helper-clearfix"> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/shortbread-apple-bars-or-cups-853" title="Shortbread Apple Bars"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnyS08lXoUju_r0Cck2t7amnHQwf2uPh7etGl0GK_skVdULRKgUbL7sFdw7oLaUPNnoKPF7sMiPL7GyyIWbnN1Im1eNtDDhfV7ogLp0KopJvpWqvI2iPWzh8dKLGXNTDSM3kKHRo0Azw/s1600/shortbread-apple-bars-or-cups.jpg" alt="Shortbread Apple Bars" border="0" title="Shortbread Apple Bars"></a></div> <p>Planning a more casual gathering? Make a tempting tray for tree-trimmers or carolers with <a href="http://www.chsugar.com/recipe/cranberry-apple-cookies-342" title="Cranberry Apple Cookies">Cranberry Apple Cookies</a>, <a href="http://www.chsugar.com/recipe/oatmeal-apple-cookies-538" title="Oatmeal Apple Cookies">Oatmeal Apple Cookies</a>, <a href="http://www.chsugar.com/recipe/shortbread-apple-bars-or-cups-853" title="Shortbread Apple Bars">Shortbread Apple Bars</a>, and sliced <a href="http://www.chsugar.com/recipe/fresh-apple-nut-bread-with-streusel-topping-442" title="Fresh Apple Nut Bread with Streusel Topping">Fresh Apple Nut Bread with Streusel Topping</a>. Or use our delicious Organic Amber Agave Nectar sweetener to create the season-perfect <a href="http://www.chsugar.com/recipe/agave-holiday-spice-cake-33" title="Agave Holiday Spice Cake">Agave Holiday Spice Cake</a>. Don't forget the hot apple cider!</p> </div> <h4>Cozy mornings</h4> <div class="ui-helper-clearfix"> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/fresh-apple-nut-bread-with-streusel-topping-442" title="Fresh Apple Nut Bread with Streusel Topping"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqf_JJwA8kHNafbLwcuQJYRrxQMvoz9GF0DPdWt2P0wUs8JwLae4YSrP3nyj2RUQO6k_Q9xCFiUJsz-t41ui8X_bxk84hBwdXkHx-5MgOz_Du7Rq78o-Uz6_ZoWix867UaJZvC9g8uNY/s1600/fresh-apple-nut-bread.jpg" alt="Fresh Apple Nut Bread" border="0" title="Fresh Apple Nut Bread"></a></div> <p>Rain, sleet, snow: three good reasons to stay in your pajamas and make pancakes, waffles, or toast ... all of which become extra special with the addition of apple toppings. We love <a href="http://www.chsugar.com/recipe/agave-apple-butter-1318" title="Agave Apple Butter">Agave Apple Butter</a> (made in a Crock-Pot) and <a href="http://www.chsugar.com/recipe/apple-and-maple-preserves-62" title="Apple Maple Preserves">Apple Maple Preserves</a> (great for gift-giving, too!). Our chunky Happy Apple Topping is delicious spooned over <a href="http://www.chsugar.com/recipe/apple-raisin-bread-pudding-85" title="Apple Raisin Bread Pudding">Apple Raisin Bread Pudding</a> at any time of day.</p> </div> <div class="ui-helper-clearfix"> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/apple-streusel-muffins-87" title="Apple Streusel Muffins"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLavIbuVywa5wkfBTIN1wLnUXwBb7x6Ugoh3Ty4TpZPwEztyhcARPp5Ul8Np1raJwzz1VwiZ0FYQ5qG5esgruuE1wDdeXRyCLp2Map2e67d4ZycSf8zdGbQIaBanNQdlA7Pj3i523Qoo/s1600/apple-streusel-muffins.jpg" alt="Apple Streusel Muffins" border="0" title="Apple Streusel Muffins"></a></div> <p>For a healthy snack—or the perfect addition to a breakfast or brunch tray—whip up a batch of <a href="http://www.chsugar.com/recipe/apple-streusel-muffins-87" title="Apple Streusel Muffins">Apple Streusel Muffins</a>, made with a moist sour-cream batter and a crunchy topping. Or use our versatile <a href="http://www.chsugar.com/recipe/muffin-mix-707" title="Muffin Mix">Muffin Mix</a> to make Cinnamon Apple Muffins, just one of the variations possible with this baking shortcut. And if you thought <a href="http://www.chsugar.com/recipe/baked-apples-1408" title="Baked Apples">Baked Apples</a> were only for dessert, think again! Topped with our easy <a href="http://www.chsugar.com/recipe/microwave-caramel-sauce-1409" title="Microwave Caramel Sauce">Microwave Caramel Sauce</a> and a little yogurt or cream, they make a delectably healthy brunch dish.</p> </div> <h4>Apple New Year!</h4> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/apple-streusel-choux-1034" title="Apple Streusel Choux"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0EoaCvmjjyrwHyiBDmMvFXNxJqLrMIlHRrHz8Ls1Z90qwLZqQLoVBh08gPUubkI8ZGYeGsmenwXNkS9cEJSBsZJs1EL4Q2yMOUjtCOdiA66qemuG6ClXtBSX-zC8UHrvFQcqYAd4hgc/s1600/apple-streusel-choux.jpg" alt="Apple Streusel Choux" border="0" title="Apple Streusel Choux"></a></div> <p>Elevate apples from everyday to elegant with festive appetizers and desserts that spotlight the fruit's natural qualities. <a href="http://www.chsugar.com/recipe/brie-with-brown-sugar-and-nuts-140" title="Brie with Brown Sugar and Nuts">Brie with Brown Sugar and Nuts</a> is surprisingly easy to make and guaranteed to elicit admiring "oohs" from guests. Or try a different twist on apples and cheese for an appetizer party: our <a href="http://www.chsugar.com/recipe/rustic-apple-and-cheese-pie-839" title="Rustic Apple Cheese Pie">Rustic Apple and Cheese Pie</a>, made with your own piecrust or with packaged pastry.</p> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/spicy-apple-chiffon-cake-with-apple-frosting-and-apple-chips-844"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTBhZy_jm88-2R6QtnWkSrB-gvVAA8BG0-p2KyObvMNvRlrK2JYqJGdJ0JViPvewxBy3gUYGta47FJsTDhxYu7bbXRfjtwaKUAf1WmHBVOj0e8nLC4sLvC5Mll2RlyxzKwGim8R9fXnY/s1600/spicy-apple-chiffon-cake.jpg" alt="Spicy Apple Chiffon Cake with Apple Frosting and Apple Chips" border="0" title="Spicy Apple Chiffon Cake with Apple Frosting and Apple Chips"></a></div> <p>For the pièce de résistance, we turned to two of our favorite celebrity chefs, who shared their recipes for desserts worthy of a grand New Year's Eve party. From San Francisco's Elizabeth Falkner comes <a href="http://www.chsugar.com/recipe/apple-streusel-choux-1034" title="Apple Streusel Choux">Apple Streusel Choux</a>, which starts with a rich cream-cheese pastry (the choux) and adds a walnut streusel topping and sweetened sautéed apples. It's stunning to behold and scrumptious to eat. Elizabeth also developed our <a href="http://www.chsugar.com/recipe/festive-loaf-cake-with-winter-fruit-compote-1119" title="Festive Loaf Cake with Winter Compote">Festive Loaf Cake with Winter Compote</a>, a modern twist on the traditional fruitcake that skips the alcohol and uses fresh and dried seasonal fruits: pears, pomegranates, and—of course—apples. Flo Braker, another San Francisco baking celebrity, created a <a href="http://www.chsugar.com/recipe/spicy-apple-chiffon-cake-with-apple-frosting-and-apple-chips-844">Spicy Apple Chiffon Cake with Apple Frosting and Apple Chips</a> for us. The cake and frosting are flavored with apple juice; the "chips" are made by dipping thin-sliced apples in sugar syrup and baking them at a low temperature. The recipe requires a little extra work, but we're certain you and your guests will find the results well worth it!</p> <p>Have we overlooked one of your own favorite apple recipes? <a href="http://www.chsugar.com/contact-us" title="Drop us a line">Drop us a line</a> and share it with us! And from our kitchen to yours, best wishes for a sweet season.</p> <p><strong>Quick Tip:</strong> According to the <a href="http://www.calapple.org/" title="California Apple Commission" target="_blank">California Apple Commission</a>, the best way to preserve apples without sacrificing texture, flavor, and color is to pack them in sugar or sugar syrup. Here are <a href="http://www.calapple.org/files/Preserving Apples.pdf" title="some suggestions from the commission" target="_blank">some suggestions from the commission</a> for freezing and canning apples.</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-91992851775496216782012-10-09T14:28:00.000-07:002012-12-12T10:32:08.329-08:00Baker's Profile<h4>Kate Bolton</h4> <div style="float: right; margin-left: 12px" class="shadowWrapper"><img title="Kate Bolton" alt="Kate Bolton" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxCNf44VWFfSTyr67m4ljzUVi4_Q3qLSMvUm4KGsSQ2aGpRAlvSqp4FfFGHRs8KjqHVRZEvYiahXiyhn3uLtE05krKO9V1XLq6G-KMCh-VLAXwqUPmoRNdNTLE598WJtL7qR743f14u8/s1600/kate-bolton-bakers-profile-lg.jpg"></div> <p>"The first cocktail I tried to create had avocado in it," says Kate Bolton, the mixologist and bar manager at San Francisco's Maven restaurant. "I blended it with cilantro, vodka, and some lime. It was pretty thick," she says with a smile, "but it tasted good!"</p> <a name='more'></a> <p>Kate, who was recently recognized as one of the San Francisco Chronicle's 2012 Bar Stars, started her bartending career wanting to use "the most obscure ingredients I could find." Eventually, she says, she learned "that crafting a well-balanced drink with good composition was what I really wanted to achieve."</p> <p>A Southern California native, Kate started working in restaurants when she was 15 years old, first as a hostess and later as a server. She moved into other restaurant roles, but never thought she'd make a career of crafting culinary cocktails. Restaurant work was always "something I was doing while I figured out what I was doing with my life," she says. She attended Chico State University and traveled in the U.S. and Costa Rica before landing her first serious bartending job in San Francisco. During stints at the celebrated San Francisco restaurants Wexler's and Michael Mina she worked alongside colleagues who introduced her to the culinary side of mixology, with an emphasis on using fresh, local ingredients. </p> <p>As a result, Kate describes her style as "farmers'-market driven" rather than "classic." "I approach every drink by balancing sweet, bitter, and salty tastes," she says. Her creative cocktails might include cantaloupe, fresh basil, tomato water, strawberries, apricots, or chilies—singly or in combination. She also mixes in simple syrups with intriguing flavors, made in advance for convenience. Her "Nauti's Mermaid" cocktail, for example, showcases an earthy hazelnut orgeat syrup along with rum, orange juice, and coconut. Other signature creations include the "Global Warming" (absinthe sorbet combined with sake, lemon, and aged gin) and the most popular drink on the menu, the rum-based "5 Spot" whose flavors include lime, maple, and Chinese five-spice mixture.</p> <p>One constant for Kate: C&H Pure Cane Granulated Sugar. "It's a key ingredient for me," she says. "I use it in my syrups and shrubs [vinegar-based flavorings] and in macerating fruit." For her nut-based syrups, she prefers the slightly stronger flavor of C&H Pure Cane Washed Raw Sugar. </p> <p>How does a mixologist mix? Kate says she first reviews the food menu and writes down all the ingredients in a matrix format. Then she begins making connections. For instance, if crab is on the menu she looks at ingredients that naturally complement shellfish, such as orange, tarragon, and butter. </p> <p>Kate says mixology is still a male-dominated field, although "there are far more women mixologists now than just five years ago." She adds that she feels lucky to be doing what she loves. </p> <p>To try your own hand at mixology, here's Kate's refined take on Irish Coffee, which she calls "Beach and Hyde" after the corner where San Francisco's Buena Vista Cafe is located. It's there, it's said, that the famous beverage was invented. </p> <p><strong>Beach and Hyde</strong></p> <p>2 oz. Bourbon whiskey <br/> 1 oz. coffee syrup (see recipe)<br/> 1/2 oz. egg white<br/> grated orange peel (for garnish)</p> <p>In a shaker tin, dry shake (without ice) the whiskey, syrup, and egg white very vigorously. (Or use a whisk.) This allows the egg white to froth without diluting the cocktail too much. Then fill the shaker with ice and shake again vigorously. Fine-strain into a cocktail glass and garnish with grated orange zest.</p> <p><strong>Coffee syrup:</strong></p> <p>1/4 cup whole unroasted coffee beans<br/> 1/4 cup cocoa nibs<br/> 1 cup C&H Pure Cane Organic Sugar<br/> 1 1/4 cups water<br/> 1 whole vanilla bean</p> <p>Roast coffee beans in an oven and transfer them in a saucepan while still hot. Add all the other ingredients and bring to a simmer. Stir until sugar is dissolved. Allow to lightly simmer at approximately 180°F for about 1 hour. Yields approximately 12 ounces.</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.comtag:blogger.com,1999:blog-1708078540081293638.post-32445905145819153972012-10-09T14:20:00.000-07:002013-07-15T10:37:38.522-07:00In the News<h4>
Holiday Connections</h4>
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We're celebrating lots of fun new ways to get together for the holidays—online, with friends and family, and with our communities. Won't you join us?</div>
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In August, C&H Sugar held its first Twitter party—a nationwide get-together on the popular social-media site. Almost 300 of you participated, jumping into conversations, posting questions, replying to other's comments, and sharing ideas about our newest product, C&H Light. (Look for more about <a href="http://www.chsugar.com/sugar/natural-and-organic-sugar/light-sugar-stevia-blend" title="C&H Light">C&H Light</a> in a future newsletter.) There was so much activity during the two-hour event, says C&H Social Media Manager Lauren Aufiero, that C&H became a trending topic throughout the U.S. We'll be hosting another Twitter party soon, so <a href="https://twitter.com/candh_sugar" target="_blank" title="follow us on Twitter">follow us on Twitter</a> to learn how you can take part—it's easy, fun, and free!—and to get tips and recipes every day!</div>
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Speaking of social media, have you visited <a href="http://www.facebook.com/CandHSugar?ref=s" target="_blank" title="our Facebook page">our Facebook page</a>? It's where you can find and share recipes and photos, ask questions and swap tips. We also post coupons and info about upcoming events.</div>
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Bake for a Good Cause</h4>
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<a href="http://gabs.strength.org/site/PageServer?pagename=GABS_getinvolved" target="_blank" title="the GABS website"><img alt="Share Our Strength's Great American Bake Sale (GABS)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt9S9EFz7UnKCN3DpfQHOvb3G9inurxwHlGlN5cEF2LWxRYUOS65FZCmjzdxkJFKNEcJ2n-NBQgseusN6WvDq5y33hCE5n6ENpOvCgHe_mD0XspbelooJXFJcpdkbNRK_UEhMywIu608/s1600/gabs-logo-med.jpg" title="Share Our Strength's Great American Bake Sale (GABS)" /></a></div>
Summer may be over, but there's still time to join with Share Our Strength's Great American Bake Sale (GABS) s to host a bake sale to help end childhood hunger. Hold your sale by October 31 so that proceeds can benefit organizations in your community that feed hungry children. Visit <a href="http://gabs.strength.org/site/PageServer?pagename=GABS_getinvolved" target="_blank" title="the GABS website">the GABS website</a> to learn how to host your own successful sale.</div>
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Gourmet Getaway</h4>
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<a href="http://promotions.mardenkane.com/sweetmemoriessweepstakes/ch"><img alt="Sweet Memories Sweepstakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEc269JBAYbIFlPEBJy70hGozgejBU8N48xjmeGLYoqYUNmnccd9_MvrJE3d79scHKxhHv57OWsy3wQWkE5jCJOHTRXL1CgfbSSLeHjQeJmvH_Y4d_FSSTKPxzDahfQyjSJrRe6dDyRIU/s1600/napa-sweepstakes.jpg" title="Enter the Sweet Memories Sweepstakes" /></a></div>
Here's another October 31 deadline: our <a href="http://promotions.mardenkane.com/sweetmemoriessweepstakes/ch" target="_blank" title="Sweet Memories Sweepstakes">Sweet Memories Sweepstakes</a>. Grand prize: a five-day VIP vacation for two in California's Napa Valley that includes a gourmet food-and-wine tour and a cooking demonstration by celebrated chef Nick Stellino? To enter, just “like” us on Facebook and submit a short description—with a photo, if you like—of your sweetest baking memory. Enter once a week for even more chances to win!</div>
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Cookie Swap Primer</h4>
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Cookie exchanges are rewarding for all involved, but getting started can be a little overwhelming. C&H Sugar puts you on the right track with the <a href="http://www.chsugar.com/cookieswap/index.html" title="holiday cookie-swap section">holiday cookie-swap section</a> of our website. You'll learn how to organize an exchange, pick a theme, and create effective displays. And we suggest plenty of crowd-pleasing recipes, too!</div>
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CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.comtag:blogger.com,1999:blog-1708078540081293638.post-65573770018153328072012-08-01T14:08:00.000-07:002012-09-25T13:36:54.173-07:00Good to Go<div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/agave-sangria-39"><img title="Agave Sangria" alt="Agave Sangria" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir74tQav35ifpyothX7Sr1ysi1HuMlRwZzbA2Lk9AKRLFxvZQKewgtWiK9NOBMrh9BPIIrZo46YcoQbDrz8p2IDzCm1lWNMNSxksafhXUM5vz8vnHOTWZSU99Mlr4mdFGuk1eUdZZOXQQ/s1600/agave-sangria.jpg"></a></div> <p>Summertime means more time outdoors and on the road. But that doesn't mean leaving your favorite homemade treats at home. As the weather warms up, we're ready to roll with no-fail recipes and tips for potlucks, picnics, car trips, and summer bake sales. For more advice about roadworthy cooking and baking, read our Baker's Profile of <a href="/2012/08/baker-profile.html">Mary Wilcox</a>, "professional vagabond" extraordinaire!</p> <a name='more'></a> <h4>No Wilting</h4> <p>When you plan your portable feast, think about shapes that will hold up—in the sun, in the trunk of a car, in a picnic hamper. Skip the soufflé and the mousse and go for sturdier creations that maintain their good looks.</p> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/lavender-pound-cake-with-lemon-glaze-608"><img title="Lavender Pound Cake with Lemon Glaze" alt="Lavender Pound Cake with Lemon Glaze" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9ZvYQRF8W0JWr8OUT7oryxAPgmFfiKMXUsdWhftoqQTNJNv1SQEytupZ3JoHJTrcJe4LxGZrQc9_Tb2kFzV7xfRm4S9a-tFsc6ykekX_sBOwjjazFx4Ya6Qo0lt_LjLLFtmNkqw86Ic/s1600/Lavender-Pound-Cake.jpg"></a></div> <p>• Bundt cakes fare well at room temperature—and because they have a hole in the center, they bake more quickly than "solid" cakes. (That's a big plus in hot weather.) Just be sure to thoroughly grease the pan, even if it has a nonstick coating. Our layered <a href="http://www.chsugar.com/recipe/cinnamon-apple-coffee-cake-pic-1082">Cinnamon Apple Coffee Cake</a> makes an impressive addition to a potluck and a delicious dessert at a backyard cookout. <a href="http://www.chsugar.com/recipe/fat-free-carrot-cake-1349">Fat-Free Carrot Cake</a> is a lower-calorie version of a classic; if you like, give it a traditional finish with <a href="http://www.chsugar.com/recipe/cream-cheese-frosting-350">Cream Cheese Frosting</a>. Other sturdy, yummy bundt cakes include <a href="http://www.chsugar.com/recipe/trail-mix-fruitcake-958">Trail Mix Fruitcake</a> and <a href="http://www.chsugar.com/recipe/lavender-pound-cake-with-lemon-glaze-608">Lavender Pound Cake with Lemon Glaze</a>.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/brown-sugar-brownies-145"><img title="Brown Sugar Brownies" alt="Brown Sugar Brownies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1EN9ZiXMI7Mf-JW-5N_EvM61yL4p_ieT5isyi1BzbdHupe137n6lQNtIOiJKKnNd2cciYKR2L-VCNvtxXsSUocllT8DLB42QWlOPExQDzKCQJ8gr__w7McK6MAeK6A8jU3g7MYY1H4Y/s1600/BrownSugarBrownies.jpg"></a></div> <p>• Brownies are perennial favorites at potlucks and bake sales. Try a sophisticated variation such as intensely flavored <a href="http://www.chsugar.com/recipe/espresso-brownies-1116">Espresso Brownies</a> or chili-and-cinnamon-seasoned <a href="http://www.chsugar.com/recipe/fiesta-brownies-1120">Fiesta Brownies</a>. Or please a crowd with <a href="http://www.chsugar.com/recipe/classic-cake-brownies-1379">Classic Cake Brownies</a>, <a href="http://www.chsugar.com/recipe/chocolate-fudge-brownies-249">Chocolate Fudge Brownies</a>, or <a href="http://www.chsugar.com/recipe/brown-sugar-brownies-145">Brown Sugar Brownies</a>. (For more ideas, type "Brownies" into the recipe search box on <a href="http://www.chsugar.com/">our home page</a>.)</p> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/mini-white-chocolate-blueberry-tartlets-1196"><img title="Mini White Chocolate Blueberry Tartlets" alt="Mini White Chocolate Blueberry Tartlets" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-VLV6gyZ7woVAmdhHwPkB2cPePU1QVOmPt93eS1_H7PB44y3f6kt4liSvEOg6UXGFpUiRVnkKquEfnfqXmjvn0o2nyW9Chh9WTtVFl3FdXQg3Y4w1E2UhJA5sh5wsZMQmQihwZHiqiE/s1600/blueberrytartlets.jpg"></a></div> <p>• Eeny, meeny, mini! Think small—as in quick-baking mini-cupcakes, mini-loaves, and mini-cookies. They're irresistible (and profitable) additions to a bake sale, and easy-to-handle desserts at a beach or park picnic. Our <a href="http://www.chsugar.com/recipe/chocolate-chip-mini-muffins-233">Chocolate Chip Mini Muffins</a> recipe makes a generous four dozen muffins, and our <a href="http://www.chsugar.com/recipe/mini-white-chocolate-blueberry-tartlets-1196">Mini White Chocolate Blueberry Tartlets</a> recipe yields 42 to 48. For a special occasion—say, a Fourth of July party—bake a batch of cheery <a href="http://www.chsugar.com/recipe/mini-cherry-pies-685">Mini Cherry Pies</a>. You'll find more photos and recipes for mini-treats on our <a href="http://www.chsugar.com/bakesale/Recipes.html">Bake Sale page</a>.</p> <div class="ui-helper-clearfix"> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/mini-cherry-pies-685"><img title="Mini Cherry Pies" alt="Mini Cherry Pies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLF_jqhVSmdFhyphenhyphen8z7DHVNrsgoDbSrtFYylfnifWuynyA6CGkFYmFj_5U6KIYNjYZw73ZFcIKj-kud85fmjcDjLptAHYTINANGMOSfB39IYXSScEmKsx2sfsIVEofZ-VMGPZKLrlY1gz8/s1600/webcherrypie.jpg"></a></div> <p>• Quick breads aren't just for brunch. Use mini-loaf pans for faster baking and a charming presentation. Our favorites: <a href="http://www.chsugar.com/recipe/avocanana-bread-99">Avocanana Bread</a> (yes, it's made with ripe avocados and bananas!) and <a href="http://www.chsugar.com/recipe/carrot-cake-mini-loaves-197">Carrot Cake Mini Loaves</a>.</p></div> <h4>Plan for a Crowd</h4> <p>Scheduling a family reunion or another big party? Follow these large-scale baking tips.</p> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/carrot-cake-mini-loaves-197"><img title="Carrot Cake Mini Loaves" alt="Carrot Cake Mini Loaves" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c2QChGboD4ny_fjmzmTfAmvccCBj9npYNxAVWNv2Pm8gxBgSD-10S516_VvcaqEBVS0DxKFAjuequrYicNMaRE1L1oxTnRDRgj8WID16O9ceKJfo5QhPMQ7r9pAfOx0wROMnXFtBZ9w/s1600/CarrotCake-Mini-Loaves.jpg"></a></div> <p>• Sheet cakes like our popular <a href="http://www.chsugar.com/recipe/choco-nut-sheet-cake-292">Choco-Nut Sheet Cake</a> are easy to bake and slice for a crowd. If you frost the cake, remember that butter frostings tend to break down more quickly in hot weather. Domino's baking coach, <a href="http://www.thebakingcoach.com/" target="_blank">Lisa Basini</a>, recommends a butter-shortening blend to frost the cake and an all-shortening recipe for the decorations.</p> <p>• Fruit desserts can be scooped out of the pan—no fussy slicing. Try our best-of-the-season <a href="http://www.chsugar.com/recipe/plum-crisp-1233">Plum Crisp</a>, <a href="http://www.chsugar.com/recipe/peach-blueberry-crumble-738">Peach-Blueberry Crumble</a>, or <a href="http://www.chsugar.com/recipe/mixed-berry-cobbler-1199">Mixed Berry Cobbler</a>. And don't forget the <a href="http://www.chsugar.com/recipe/french-vanilla-ice-cream-441">ice cream</a>!</p> <div class="ui-helper-clearfix"> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/pass-around-pound-cake-727"><img title="Pass Around Pound Cake" alt="Pass Around Pound Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIMriszLXYgN9Q84-Q432R5mzATZEWfb48H1CodSK-K_uDtN9-Iy5Cm94-h6v_TgCzrguwTUvVxovZYk1gi_eyJ9zMhb0ZwXHfT1zlgDYHsbtcKjyyVNCYLRBYcnLDs3y-z-jvI9SZz0/s1600/pass-around-pound-cake.jpg"></a></div> <p>• Grilled fruit makes a simple and healthful dessert or side dish—and it's easy to make it in quantity. We love these <a href="http://www.chsugar.com/recipe/grilled-nectarines-raspberries-494">Grilled Nectarines and Raspberries</a> (try plums and peaches, too!). Grilled fruit also makes a delicious topping for moist, sturdy <a href="http://www.chsugar.com/recipe/pass-around-pound-cake-727">Pass-Around Pound Cake</a>.</p></div> <h4>Keep Your Cool</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/shrimp-cantaloupe-salad-1348"><img title="Shrimp and Cantaloupe Salad" alt="Shrimp and Cantaloupe Salad" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZvfWC-AaR-OmZF2rxV-ft2NKuVWwXLhrggQaLg5St5oYuvPOYe0vNFoUM6nLF7IUeyZTuouZTJJfisoV5aRZzq3uv429X8hZi94QrNYY3_HP_4yubqsEJyIA9cDyLopwWw84VCZpCHg/s1600/shrimp_cantaloupe_salad_large.jpg"></a></div> <p>Dont forget the salads, side dishes, and beverages. (No oven required!) Some of our favorite outdoor-ready salads include crisp and tangy <a href="http://www.chsugar.com/recipe/cool-as-a-cucumber-dill-salad-336">Cool As a Cucumber Dill Salad</a>, sweet <a href="http://www.chsugar.com/recipe/summer-fruit-salad-needs-image-919">Summer Fruit Salad</a> with a creamy dressing, and bright-green <a href="http://www.chsugar.com/recipe/broccoli-salad-pic-141">Broccoli Salad</a> with carrots, raisins, and walnuts. For a more filling alternative, our spicy-refreshing <a href="http://www.chsugar.com/recipe/shrimp-cantaloupe-salad-1348">Shrimp and Cantaloupe Salad</a> can be prepped in advance, brought to the picnic or potluck in plastic containers, and assembled quickly on the spot. Add a pitcher of <a href="http://www.chsugar.com/recipe/lemon-limeade-1183">Lemon-Limeade</a> or <a href="http://www.chsugar.com/recipe/agave-sangria-39">Agave Sangria</a> (for the grownups) and you have an unforgettable feast.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/cool-as-a-cucumber-dill-salad-336"><img title="Cool As a Cucumber Dill Salad" alt="Cool As a Cucumber Dill Salad" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHS4oXBQBGsw6G_svOnq5AyqVhZO6B0T3IkadwO0TUbRH-Pj_rN6CcdnKcYNetUuuRVl-5NxuP2w0jzV_gVgTMSevoKcHO56SsR_kjcxlP5AriDkK0hYO538wXaRC4mGQGJrw3B4XJ8Q/s1600/cucumber-salad.jpg"></a></div> <p>Do you have a favorite easy-traveling dessert, side dish, or beverage recipe for summertime celebrations? <a href="http://www.chsugar.com/contact-us">Drop us a line</a> and share it!</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-64822872651492385742012-08-01T13:30:00.000-07:002012-12-13T12:36:58.187-08:00Baker's Profile<h4>Mary Wilcox</h4> <div style="float: right; margin-left: 12px" class="shadowWrapper"><img title="Mary Wilcox" alt="Mary Wilcox" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3awLlBNlRbAVrgQxyvAm_Xy75bsUZn_HtbS5dTzfHoLwuCJsRv3nyx2Mnd9hKln04UmJUJSqz3RLj4X6MxfBXVyYhmUAfozP0HulkUGoIti3zQzXlHWZmTbd3TOA3gc9Y0S3I0zZ0Wa8/s1600/mary-wilcox-bakers-profile-lg.jpg"></div> <p>For most people, a love of travel and a love of baking might be mutually exclusive. But not for Mary Wilcox. Since 2000, she and her husband, George, have been "professional vagabonds"—that's what it says on their business cards—who crisscross North America year-round in a 36-foot 1998 Alpine motor coach with nearly 155,000 miles on the odometer. The RV is spacious and comfortable, but that's not why Mary chose it. Her reason: "It has the best kitchen we have ever seen in a motor home."</p> <a name='more'></a> <p>We originally met Mary at a baking class in Sonoma, California, and several months later caught up with her via email and phone in the Berkshire Mountains of Massachusetts, where she'd gone to school "many moons ago." (She's "59, pushing 60.") We asked her to share some high points and insights about her traveling-and-baking lifestyle, and she generously agreed.</p> <p><strong>Cooking in an RV:</strong> The Alpine's kitchen has a microwave/convection oven with a 13" turntable. "I wasn't previously familiar with convection," Mary says, "but I've learned some tricks. For example, I use the two racks to bake on two or three levels at the same time—say, for layer cakes." Storage space is tight, so she uses smaller mixing bowls, smaller pieces of bakeware, and a strong hand mixer instead of a stand mixer. She's creative about repurposing equipment: "A Bundt or tube pan works equally well for steaming broccoli in the microwave and baking an angel food or lemon cake." And she's always conscious about conserving water and power. "A 9-inch square of cookie batter is more efficient" than individual cookies, she points out. "Cool, slice, serve—with just one round of oven time." She also bakes multiple batches of refrigerator cookies and freezes them, "so we can have fresh-baked more often without starting from scratch each time."</p> <p><strong>Essential ingredients:</strong> "Since we go to lots of out-of-the-way places, I travel with limited amounts of the basics. Just a little bit of exactly the right ingredient can make a tremendous difference in the overall effect of the dish. I carry pure cane sugar, brown sugar, powdered sugar, Washed Raw Sugar, all-purpose flour, cake flour, unsalted butter, pure vanilla extract, and really good chocolate with varying percentages of cocoa. And I watch for regional specialties to experiment with." She also brings a notebook of favorite recipes, including one for a simple yet delicious Almond-Orange Cake that she says is her most-requested recipe. "I originally got it from my friend Carol Marcus in Sonoma," says Mary. "I guess it's been passed around for years now."</p> <p><strong>Staying healthy:</strong> "Since my husband's heart attack last year, we're moving toward a whole-grain, plant-based diet. So on this trip I'm carrying Mark Bittman's <cite>How to Cook Everything Vegetarian</cite>, and making it my current area of study."</p> <p><strong>When she's not baking:</strong> Mary says she enjoys "all things food—how it's made, why it's made this way in this place and that way in that place." Unsurprisingly, her out-of-the-kitchen adventures often involve food. "I'll find cooking classes or events to attend," she says, "and I sometimes assist at cooking classes. I also do product marketing—one year I promoted a new product at the New York Fancy Food show. I've gone to a few Sunset magazine shows—and tasted everything—and I enjoyed being in the midst of 30 food trucks in Los Angeles one Thursday night last April."</p> <p><strong>Favorite places:</strong> "It's hard to pick just one, because we've had so many memorable experiences. The International Kite Festival in Long Beach, Washington, where we volunteered to help serve the banquet. An RV club rally on Prince Edward Island, Canada, where I bought local lobster—the freshest I've ever had—to cook for dinner. Or surviving a wild tornado one night in Baraboo, Wisconsin, and going to the local circus museum the next day and seeing the elephants led into the Baraboo River to play."</p> <p><strong>Don't rush:</strong> "We try to average 100 miles a day or less, and move slowly enough for spontaneity to catch up with us. We volunteer for all sorts of events, and meet the core of the community, which leads to their tips and ideas for fun, and frequently they become friends we may visit again."</p> <p><strong>Eating together:</strong> "When RVers get together, it's frequently a circle of chairs around the picnic table. So the best foods for sharing are ones that can be made ahead from the existing on-board pantry, baked efficiently, and be ample enough to serve a group."</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-763779198788975922012-08-01T13:23:00.000-07:002013-07-15T10:37:50.561-07:00In the News<h4>
How Bake Sales End Hunger</h4>
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<a href="http://gabs.strength.org/" target="_blank"><img alt="Great American Bake Sale" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqjdT0SKRkgWZIqZO9WBOFkNwgxji3VCoVsAfJ3rGS37I-jNCBpKHdXAhEHww7VF4sDSf2IuTR5d6nwYpIJM7rLsFoc2Wm0XmXu-I9eYXj6ipvFY5U7NUu65GqjWt4mqp4410bDH7D7U/s1600/gabs-logo-ch.jpg" title="Great American Bake Sale" /></a></div>
Over the years, as proud partners of <a href="http://www.chsugar.com/bakesale/index.html" target="_blank">Share Our Strength's Great American Bake Sale</a> (GABS) and No Kid Hungry programs, we've profiled bake-sale participants, celebrated success stories, and shared our <a href="http://www.chsugar.com/bakesale/Bake-Sale-Tips.html" target="_blank">readers' creative ideas</a>. This year we look at Share Our Strength from a different angle: After the bake sales are finished and the receipts tallied, where does the money go? How do the funds help end childhood hunger?<br />
Here are two answers, one from a coastal California town and the other from New York City.<br />
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<a href="http://communitybridges.org/familiacenter.html" target="_blank"><img alt="La Familia Center" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RKfGGeAD1jXXqubSf79ncTWN2Gu8kWnGiRznaCzR9v1-d13NL9EOLS0_oZWAZWAUKrUoHpYdiu_rYAZuhVGyXlbV_o2VA1wAxwQbSpjSL9fOqaGir8XYxH6qbgmgGzOyDnpGvhJf66A/s1600/la-familia-center-logo.jpg" title="La Familia Center" /></a></div>
Santa Cruz, California, has beautiful ocean views, a thriving tourism industry, and a University of California campus. But "there are pockets of poverty even in paradise," says Yolanda Henry, program director of the La Familia Center. The center was founded 29 years ago as a health clinic and now offers a full range of social services for children and teens.<br />
Most of the families who seek assistance from La Familia, says Henry, work in service jobs that cater to tourists. During the summer, as many as 45 children visit La Familia each day for free lunch and snacks in the 1,200-square-foot center, a converted residence. During the school year, many of these children qualify for reduced-cost school lunches; if it weren't for the La Familia program, says Henry, some of their families couldn't afford midday meals during the summer months.<br />
That's where Share Our Strength comes in. Some of the money raised through the Share Our Strength No Kid Hungry campaign is allocated to La Familia to help improve the snack program, which now includes more fruits and vegetables. The funds also have helped La Familia's staff of six improve the lunch menu and expand the teen program. They now teach teens basic cooking skills such as how to make pancakes, simple salads, and salsa. Henry hopes the instruction will help teens make healthy choices and share the knowledge with the rest of their family.<br />
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<a href="http://www.nyccah.org/" target="_blank"><img alt="New York City Coalition Against Hunger" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eeYuEQOnv-gVERd8yVdr6-LzfuC4hHLaUpSdYDHhgqcA-45C4HOOG8JO2ErBl1xwpMat5CZ3-YI5JVEiciioBfxmRqCXuHDzNVs64U7ol_EkIDdijTz0qpjya4E6jgNqnY9WqodAALw/s1600/nyccah-logo.jpg" title="New York City Coalition Against Hunger" /></a></div>
On the East Coast, Share Our Strength has been working with the New York City Coalition Against Hunger (NYCAH) to give children greater access to meals. "An average of 1.5 million New York City residents, one in four of them children, live in households facing food insecurity," says Joel Berg, NYCAH's executive director. Berg says chronic hunger isn't just an urban problem anymore: with the recession, poverty levels have risen in suburban areas.<br />
Share Our Strength and NYCCAH work together to tackle the issue. Here are two of the federal programs they support:<br />
<ul>
<li><b>SchoolFood SummerMeals</b> provides children and young adults with healthy alternatives to junk food. The program makes lunch available for all children under 19 years of age and all handicapped persons, regardless of age, who participate in special education programs. The lunches are offered at community and neighborhood centers, swimming pools, parks, and agencies where the need is greatest. The program is especially vital during the summer months, when children are no longer guaranteed a hot lunch at school.</li>
<li><b>School Breakfast Program</b> works with schools to offer breakfast to children in their first- period classes. "Children who don't receive breakfast are at greater risk for both hunger and obesity, as they often overeat when they do have a meal," explains Berg, who has been working with NYCAH for more than 10 years. His goal as director is to help move people in need "beyond the soup kitchen" to self-sufficiency.</li>
</ul>
To learn more about Share Our Strength's Great American Bake Sale, or to register for a bake sale, visit <a href="http://gabs.strength.org/" target="_blank">gabs.strength.org</a>.<br />
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<li><a href="http://www.facebook.com/CandHSugar" target="_blank">facebook.com/CandHSugar</a></li>
<li><a href="http://twitter.com/#!/candh_sugar" target="_blank">twitter.com/candh_sugar</a></li>
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CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-42840254980140312902012-04-01T09:23:00.000-07:002012-09-27T14:07:31.997-07:00Decorate That Cake!<div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/dotted-swiss-and-rose-garden-glamour-bonnet-389"><img title="Dotted Swiss and Rose Garden Glamour Bonnet" alt="Dotted Swiss and Rose Garden Glamour Bonnet" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8keAbqVCsvyEl6fsdCbREuMCQEPUQPFBnKfXmd1LBX76riShqQ8kE1ekYMbhd54ZV6YBRBXMi-4h0dsiaUkbsWp_JDLMnpPp6Gb_Y-gpQQCiunnykBVs0WZ_Obl5oR1sY4TNSNo7tBU/s320/dotted-swiss-and-rose-garden-glamour-bonnet.jpg"></a></div> <p>Look what's just around the corner: Mother's Day, Father's Day, graduations, wedding showers, anniversaries. Nothing turns those occasions into celebrations like a beautifully decorated cake. And nothing says "extra special" like a cake you baked and decorated yourself. Too difficult for all but professionally trained bakers, you say? Not at all! Our cake-decorating consultants are here to show you how you can create gorgeously decorated cakes for any occasion with some simple equipment, ingredients, and techniques.</p> <a name='more'></a> <h4>Tools of the Trade</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/olympic-champion-cake-674"><img title="Olympic Champion Cake" alt="Olympic Champion Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oxvOELSatS1Xk3psEfNpa8N5fd2_8-HxsgerY_npTv47OcO9JgAfsuz-a0dHtGTZLGFWB921CJPUpRgaTBrgBn8X7Bt08_BXGvQDOJHXtXt-b1Ryf5K8DRrAKYWSaO_OhrFBfE2oLMA/s320/Olympic-Champion-Cake.jpg"></a></div> <p>Tempting as it is to go wild with cake-decorating gear, when you're starting out all you really need are a few good-quality pieces of equipment. You can make many simple decorated cakes with only a sheet-cake pan (9" x 13" is the most versatile), 8" and 9" round pans, and an icing spatula (preferably offset). A set of pastry tips is useful, but you need only one—a small round tip—to create our gorgeous <a href="http://www.chsugar.com/recipe/dotted-swiss-and-rose-garden-glamour-bonnet-389">Dotted Swiss and Rose Garden Glamour Bonnet</a>. (You use your hands to form the roses out of "candy clay"!) Or you can skip the tips altogether, says Lisa Basini, a consultant and baking instructor who owns The Baking Coach in Long Island, NY: "Just use zipper-seal plastic bags and snip a tiny piece—the smallest you possibly can—off one corner of each bag."</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/easter-bunny-cake-404"><img title="Easter Bunny Cake" alt="Easter Bunny Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8J9BqArier500PWGZ1AE49Bj8CBsxmTFoX3i4JawfHb-ALO8EMrvXtVUy-YLpA8XPOtLiMgXMKP7U0ZjF8n6-R76G7Wl-cCCzNqRVfU7y0GeXB3jNizhi4yUTDySzQJ6rv_yW-3gH04/s320/Easter-Bunny-Cake.jpg"></a></div> <p>You don't have to bake your cake in a conventional cake pan, says Krystina Castella, whose new book, <cite><a href="http://www.amazon.com/Crazy-About-Cakes-Delectable-Occasion/dp/1402769148" target="_blank">Crazy About Cakes</a></cite>, is filled with inventive ideas for shaped and decorated cakes. Krystina likes to use her grandmother's hundred-year-old baking pans, but she also points out that "you can bake cakes in ovenproof glasses, coffee mugs, earthenware bowls, or baking dishes." Case in point: Our charming <a href="http://www.chsugar.com/recipe/easter-bunny-cake-404">Easter Bunny Cake</a> is baked in a 2½-quart ovenproof bowl and decorated with just one star-shaped pastry tip.</p> <p>Speaking of tips, here's a professional one you may not have thought of: cookie cutters can be a cake decorator's best friend. "I use them to create shapes I want to outline," says Lisa. "Tap the cookie cutter lightly onto the frosted surface, then trace the shape with your pastry bag." Try this technique to create the Olympic rings on our <a href="http://www.chsugar.com/recipe/olympic-champion-cake-674">Olympic Champion Cake</a>—the perfect centerpiece for a party celebrating this summer's Olympic Games in London!</p> <p>A turntable or lazy Susan is handy for rotating the cake as you work, but if you don't have one Lisa has a cheap alternative: simply place the cake plate on top of an inverted cereal bowl.</p> <h4>Patience and Practice</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/chocolate-teddy-bear-cake-277"><img title="Chocolate Teddy Bear Cake" alt="Chocolate Teddy Bear Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyjh4GAW4sy1xHeKdKtH79MZIJm1ojPAHqZWx1vPGxjQPqHO_ZddF8f1VtludV7lDbq5G5QdDTmqKu2z4MYuWOPt4ztapPu9UsPx-Xev5ZXcm_bq64ngi_iUr3lfUfiT1QtyCXqwHCm4/s320/chocolate-teddy-bear-cake.jpg"></a></div> <p>"Especially when you're starting out, make sure you allow enough time for your cake-decorating project," advises Lisa Basini. Take a cake-decorating class at a local adult school, community college, or craft store. Or turn your own kitchen into a classroom: Clear a two- to three-hour block of time for practice and make a batch of buttercream frosting. (Substitute vegetable shortening for butter to save money—you won't be eating this batch, so the flavor doesn't matter.) Then, says Lisa, cover a round cake pan with plastic wrap, flip it over, and practice your technique on the smooth, plastic-covered surface. "When you're finished, just scrape off the frosting and store it in a shortening can. Cleanup is easy!"</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/dinosaur-birthday-cake-945"><img title="T-Rex Cake" alt="T-Rex Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg200tsrmbaFoXHEaybE26eo4Jcl_xOVhfpScSRYArxpjva1CFaVzlwBRaqMxIeyN_t7RDZqSB8ZOMuODytKV6YjrVfqhCfR2qZyVZMgKUVMif5OZxCCrACQ3Sa1jnCzC8IbygN2igJcuY/s320/T-Rex-Cake.jpg"></a></div> <p>When you're ready to test your skills on a real cake, use a serrated knife to remove the domed top of each layer. "Keep your knife level as you gently saw back and forth," says Krystina Castella. Save the dome for snacking, or do what Lisa Basini does: toast it and crumble it over ice cream. Keep in mind that the surface to be frosted must be absolutely free of crumbs. Gently brush away any stray crumbs, and cover the cake with a "crumb coat"—a thin layer of smooth, spreadable frosting ("not right out of the refrigerator," says Lisa). Place the crumb-coated layers in the refrigerator for 15 to 30 minutes to harden, then proceed with frosting and decorating.</p> <p>To simplify clean-up, place strips of waxed paper—not a full sheet—on the plate underneath the cake. When you're finished decorating, simply pull the strips out one at a time.</p> <h4>Frosting Types: Buttercream, Royal Icing, Fondant</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/easy-fondant-414"><img title="Fondant" alt="Fondant" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsxPsgMVuXgzrEJY-uaVeqLayfSvjMH3mGrUo6myqz6uUa5wAM1BhQSgmWUpBVCu923TS1x7Kvl_kPbuN5ooiBCpgoy2Dz9c_t91AEBOdUXFF7Rgunr4I6yci-jwWAP_YMhxY33mOizU/s320/easy-fondant.jpg"></a></div> <p>For all-over frosting and most decorations—flowers, leaves, stars, and so on—you'll need a classic buttercream frosting, either plain or flavored. (For recipes and tips, see our <a href="http://www.chsugar.com/baking-tips-how-tos/how-to-make-perfect-frosting">Beyond the Basics</a> tutorial.) Hard-drying <a href="http://www.chsugar.com/recipe/royal-icing-with-meringue-powder-332">royal icing</a> can also be useful for lettering, stripes, and other special adornments.</p> <p>Some decorated cakes also call for <a href="http://www.chsugar.com/recipe/easy-fondant-414">fondant</a>, a pliable confection that can be rolled into sheets or cut or sculpted into shapes. Krystina Castella uses fondant for lettering, hearts, and flowers on her charming Wish Cakes. She likes to make several smaller cakes rather than one large one, "because then I have more opportunities for flavor combinations and decorating, and it gives guests more opportunities for enjoying their favorites." Try Krystina's technique on the Happy Everything Cake, and pick up a copy of <cite><a href="http://www.amazon.com/Crazy-About-Cakes-Delectable-Occasion/dp/1402769148" target="_blank">Crazy About Cakes</a></cite> to learn how to make the other cakes in the photo.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><img title="Happy Everything Cake" alt="Happy Everything Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1H4vAnCxcEeb2k9cmjdQu8liupGrK1KQ5D18abFSXVZEsLojgcac8U5pJknwPo0vs7ocHY12-LpNaJJ7mBjU9FVsJff7jZFV42yWa_sqfnQ69WAEww7g_SO7nIoqjYB6oXbzf8BQ0Mlk/s320/wish-cakes.jpg"></div> <p>You can also use a pastry bag filled with royal icing to pipe letters onto a frosted cake surface. Again, allow plenty of time for practice. "You'll need to learn to write again!" says Lisa Basini. When she herself was learning, she printed out cursive and block-letter alphabets from her computer and placed parchment paper over the letters. (Waxed paper works, too.) Then she half-filled a pastry bag—"you have better control when the bag isn't full," Lisa says—and practiced making the shapes. One additional piece of advice from Lisa: "Don't hold the bag too close to the surface. Hover just slightly above it."</p> <h4>Simply Splendid</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/lemon-gift-wrapped-birthday-cake-618"><img title="Lemon Gift-Wrapped Birthday Cake" alt="Lemon Gift-Wrapped Birthday Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSS2QBSxcO8ag9j-Lxxa1k-UniX-mTXy6vYlSfMql70mG0CGm2p5URCsdM7M-aHo9U-9SGB3vKBV9tiotb200pl5F1u_2eWjI-5HcPk6VzoGLQijXvPcKfu8SWsreXPSs8kIfgzgWmZs/s320/lemon-gift-wrapped-bday-cake.jpg"></a></div> <p>You can create a gorgeously decorated cake without a lot of fancy equipment or technique. The secret: store-bought candies, ribbons, and other embellishments. For a child's birthday, try our <a href="http://www.chsugar.com/recipe/chocolate-teddy-bear-cake-277">Chocolate Teddy Bear Cake</a>, frosted with an easy-to-handle cream-cheese frosting and "dressed" with licorice, marshmallows, and a fabric ribbon. Our <a href="http://www.chsugar.com/recipe/dinosaur-birthday-cake-945">T-Rex Cake</a>—perfect for a young dinosaur enthusiast—gets its charm from its shape, frosted with cooked green frosting and studded with brightly colored candies.</p> <p>Celebrate a grown-up birthday with another easier-than-it-looks creation: our <a href="http://www.chsugar.com/recipe/lemon-gift-wrapped-birthday-cake-618">Lemon Gift-Wrapped Birthday Cake</a>. Both cake and frosting are deliciously citrus-y, and the "ribbon" and "bow" are made from purchased fruit rolls.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/graduation-diploma-cake-488"><img title="Diploma Cake" alt="Diploma Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BywmTgpUOx1H4qE5Jn8nPa1Uaw37upx_NrhH4ZarMWHV7k7-UQIibGM-xHwrP1UU9kFlMo0DIcoTYWNkZkTlQmtbP6vKgRHP1P-rv2xG9B-aqqc9QLLUCbGD2uuavpIfE52upQyDi24/s320/Diploma-Cake.jpg"></a></div> <p>For a June graduation, take advantage of a recent innovation: edible photo transfers. "If you want to decorate a cake with an image that contains tons of writing, like a diploma, an edible icing photo transfer is easier than decorating freehand," says Krystina Castella. Order the transfers online or at a cake-decorating shop. "If you get hooked, you may even want to invest in an edible-icing printer," Krystina adds. Her <a href="http://www.chsugar.com/recipe/graduation-diploma-cake-488">Diploma Cake</a> is an elegant tribute that's both personal and polished. Krystina's tip: "Be sure to bake the cake in a pan that's 1½ to 2 inches larger on all sides than the dimensions of the photo transfer."</p> <div class="ui-helper-clearfix"> <div style="float: left; margin-right: 12px" class="shadowWrapper"><img title="Mom Cake" alt="Mom Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3JAIdPxomwmHUkK1hAOxEhBANVBUu-dqoHYsTRkZundx_HDGcCZs4WjWtrivZfhEEp2VcH4yhSuYkeQes8bhTRkQq_cpFdhqLFd5EquAaEaTW8qjjqKfDujSaSPMnXDOyJekKarhBDQ/s320/Mom-Cake.jpg"></div> <p>Another impressive (yet easy) decorating trick: use sprayable food color to produce soft-focus airbrushed effects on your cake. The product is sold online and at craft stores, and comes in a spectrum of colors. Lisa Basini likes to create "graffiti" decorations by spraying through stencils she makes herself.</p></div> <h4>On the Fancy Side</h4> <p>Sometimes fast-and-easy won't do: the occasion is too important, or you simply want a new challenge. In that case, brush up on your technique by reading our <a href="http://www.chsugar.com/baking-tips-how-tos/how-to-bake-a-perfect-cake/tips-for-frosting-cakes">cake-decorating tutorial</a> and get inspired by these ideas.</p> <div class="ui-helper-clearfix"> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/volcano-cake-982"><img title="Volcano Cake" alt="Volcano Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhube5Cq4icySHpp_ClJ_3kO2_pdznTyA-hhNbclVPQJblbOmQivHpTgbtRdvEdT4rUXV3IcMw_AspCLkRLrg0SwKQZoCuH8y5OCIXTawO4UEy4YIpUaq7qMyfS-aNaxIEG99heH8jiqYY/s320/Volcano-Cake.jpg"></a></div> <p>• For Mother's Day or Father's Day, make Krystina Castella's gorgeously decorated Mom (or Dad) Cake. You'll need three 10" x 10" square pans, paper templates for the letter shapes, and a sharp, steady knife. The cakes are frosted with buttercream, slathered with coconut on the sides, and piped with colored buttercream along the edges. Rolled, cut, and hand-shaped fondant adds the finishing touches.</p></div> <p>• You'll need five round cake pans of different diameters—plus a block of dry ice for a special effect—to make our dramatic, chocolate-frosted <a href="http://www.chsugar.com/recipe/volcano-cake-982">Volcano Cake</a>. Imagine the wide eyes and delighted gasps of your guests (especially the youngest ones)!</p> <!--<br /><div style="float: left; margin-right: 12px" class="shadowWrapper"><a href=""><img title="Anniversary Cake" alt="Anniversary Cake" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57g9MlXxQiuIDCAKBsRQgftU_T6WSf0aUcKZqWJTE4u87CD3R7hyinINkrPhDKh4gWFBKbp4L0R3YkGHJ2-m5di_alUx5f7yt7v6Sj9oJxDm_oU1iGJJzXG7aHkioGE3am_ffqfEH0_c/s320/Anniversary-Cake.jpg"></a></div><br /><p>• Our beautiful <a href="http://chsugar.com">Anniversary Cake</a>, originally conceived for the 75th anniversary of C&H Sugar, serves 25 to 30 people; it combines layers of sponge cake with marzipan, pastry cream, and chocolate buttercream decorations. Each of the components can be prepared one or two days in advance, and the entire cake can be assembled the morning of the party. Be sure to read all the instructions several times before your begin, and proceed one step at a time.</p><br />--> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-75608701804968938102012-04-01T06:58:00.000-07:002012-04-10T11:10:47.069-07:00Baker's Profile<h4>Rebecca Sutterby</h4> <div class="shadowWrapper right"><img alt="Rebecca Sutterby" title="Rebecca Sutterby" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3fw0QvJ2YnndbnXs7Laf8i5Q8Sgjf8fEcId50VWgxQ6mdokM0pI6c6CBAYkM1Umt04nhUMxhgvyjo1QAP7eGl5CjYcwSiIdVVgaFf27nJHYbCcwbxcsufjg-ncjtyl2EGdyW0SG_SRU/s400/rebecca-sutterby-bakers-profile-lg.jpg" /></div> <p>During a three-and-a-half-hour drive south of Kansas City to deliver a wedding cake last summer, master cake artist Rebecca Sutterby watched her car’s outside temperature gauge rise to 106 degrees. “I had the air conditioning turned on all the way and I was bundled up in three jackets,” she says. “I was so worried the cake was going to fall apart!” Luckily, only small repairs were required when she delivered the cake to its happy recipients.</p> <a name='more'></a> <p>Rebecca, who owns <a href="http://www.sugarcreations.com/" target="_blank">Sugar Creations</a> in Uniontown, Kansas, is accustomed to these kinds of challenges. She’s baked since childhood, but didn’t start decorating cakes until 1998, when her oldest son, now 12, was a baby. A few months later her soon-to-be sister-in-law asked her to make her wedding cake. At that point Rebecca thought it would be a good idea to get some instruction, so she enrolled at a local hobby store in her first (and last) cake-decorating class. Soon requests for wedding cakes started coming in from people she didn’t even know. “In 2001, I entered the Oklahoma Sugar Art show for the first time,” she recalls. “That was a big wake-up call for me. I saw how much more there was to learn, and I’ve been tackling that challenge ever since.”</p> <p>“Tackling” is a bit of an understatement. Since 2001 Rebecca has competed on TLC’s “Ultimate Cake Off” and on “Food Network Challenge,” demonstrated cake art on local and national TV shows, and taught cake-decorating classes at baking competitions. She’s won many prestigious cake-decorating contests, including first place at the Oklahoma Sugar Arts Show National Wedding Cake Competition in 2008. Her work has been featured in numerous baking publications, including People and Brides. Meanwhile, she continues to create imaginative, one-of-a-kind cakes for her family and for her customers at Sugar Creations. (For photographic evidence, see <a href="http://www.flickr.com/photos/sutterby/" target="_blank">Rebecca’s Flickr stream</a>.)</p> <p>Rebecca tells aspiring cake decorators to visualize a design and draw it before attempting to make it. Some training—or at least an artistic inclination—is helpful, she adds: she herself studied commercial graphics at Pittsburg State University in Kansas. And, she says, it’s essential to use high-quality ingredients like C&H Pure Cane Sugar to maintain the color and consistency of all cake components.</p> <p>Though she stays relatively close to home for competitions, and takes only as many Sugar Creations cake orders as she can handle, Rebecca is busier than ever. In the works: the first Sugar Creations retail store, possibly by the end of 2012. Rebecca and her husband have already bought the building, which will need “a lot of work” before it’s ready for business, she says.</p> <p>In the meantime, if you’re lucky enough to live in southeastern Kansas, you can order a Rebecca Sutterby original—delivery is free within a 50-mile radius of Uniontown. The decoration is always original, but customers definitely have a preference about the cake itself: chocolate fudge with caramel nut filling is a perennial favorite.</p> <p>To learn more about Rebecca and to see her impressive work, visit the <a href="http://www.sugarcreations.com/" target="_blank">Sugar Creations website</a>.</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-21670844439302848972012-04-01T05:13:00.000-07:002013-07-15T10:38:06.781-07:00In the News<h4>
Sweet Competition</h4>
<div class="shadowWrapper right">
<img alt="Kerry Vincent" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSrI1y7S3Bgb4kww5OvTrWE24IKTOYGiwh0iy9320tOWTPMsnKjC7asd6RVV5kL6trYTcigvKld0Z3_tFavPPYaw7xp5-t_LY5tYopwzkdgdfU3Ep0PLJVdOb7DBKJBswwlJJ3yg-R0Y/s200/kerry-vincent-sm.jpg" title="Kerry Vincent" /></div>
We were a little intimidated when we called Kerry Vincent to talk about cake design and baking competitions. After all, she’s had a reputation as the “mean judge” on “Food Network Challenge” since 2002: sharp-tongued, unsmiling, capable of reducing a contestant to tears. She’s a towering figure in cake design: an inventor of several cake-decorating techniques (including one that’s named for her: Vincent marquetry), an internationally honored expert in sugar art and cake design, and the co-founder of two important competitions, the Oklahoma State Sugar Art Show and the Grand National Wedding Cake Competition. To top it all off, she’s a member of the Dessert Professional Hall of Fame and the International Cake Exploration Societé Hall of Fame.<br />
<a name='more'></a>We needn’t have worried, though: Off camera, Kerry is all smiles, generosity, and sincere good cheer. She signs her emails “Love” or “Kisses,” and she’s so admired in her adopted home of Tulsa, Oklahoma, that the city has declared an annual Kerry Vincent Day. (It’s October 6, in case you’re making travel plans.)<br />
“Some viewers love me and some hate me,” Kerry told us. “Either way, they have to admit I know what I’m talking about.”<br />
Kerry took an indirect path from Wyalkatchem, a tiny town in Western Australia’s Outback, to the Food Network. Long before she rolled her first sheet of fondant or began judging sugar art competitions, she worked in Australia as a reporter, fashion buyer, and catwalk model. With her husband Doug, who works in the oil industry, she lived the expatriate life in Mexico, Singapore, and Belgium. She enrolled in a pastry program at Le Cordon Bleu in London, but it was in Zurich that she fell in love with the art of decorating. Eventually Kerry and Doug settled in Tulsa, and in 1985 Kerry began her career as a professional sugar artist—more or less by accident. As a favor, she agreed to bake a wedding cake for her neighbor’s son. The cake was such a hit that several bridesmaids asked Kerry to bake their wedding cakes too. It took some persuading, but Kerry soon began developing her own recipes and entering them in competitions. Less than four years after that first wedding cake, her work was featured on the cover of an international magazine.<br />
As her reputation spread, Kerry wrote articles and a cookbook, Romantic Wedding Cakes. But she remained loyal to the pastry community close to her Tulsa home. In 1985 she helped organize an exhibition of wedding cakes at Tulsa’s Philbrook Museum of Art. Seven years later, she co-founded the Oklahoma State Sugar Art Show at the Tulsa State Fair with her late friend and colleague Maxine Boyington. “Maxine and I were discouraged that all the opportunities to showcase our cakes were on the East and West Coasts,” Kerry says, “so we decided to host our own event.” Together they developed rules, started a mailing list and hoped that artists would come. And they did. “We opened a door, and people marched right in,” Kerry says.<br />
Participants ranged from children to professional bakers, and an impressive 148 cakes were entered into eight divisions. “Our expectations were blown away,” Kerry says. She’s been delighted by the steady growth of the show, which last year attracted 700 entries. (To see some past winners, visit the <a href="http://www.oklahomasugarartists.com/" target="_blank">Oklahoma Sugar Art Show website</a>.) Wedding cakes became a hugely popular category, and in 1996 Kerry introduced the Grand National Wedding Cake Competition to the festivities. Today, the two competitions are the largest of their kind in the nation—and C&H Pure Cane Sugar is one of their proud sponsors. “I use only C&H,” Kerry told us. “It’s the best there is.”<br />
We asked Kerry to share some tips for bakers interested in competition, and she readily obliged. Some of her tips are relevant for competitors at any level, and some apply more narrowly to big-time TV contests. But even if you’re just starting out with a county or state fair contest, you won’t go wrong following Kerry’s advice:<br />
<ul>
<li><b>Read the rules.</b> “Rarely do competitors read the rules from A to Z,” Kerry told us. “Then—surprise, surprise!—they lose because of a rule infringement. Eyes wide open, they’ll say they didn’t know.” </li>
<li><b>If there’s a theme, make sure it’s instantly recognizable.</b> “The judges shouldn’t have to ask or guess. If they can’t tell, you’ve lost the plot!” </li>
<li><b>Design “flow” matters.</b> “A decorated cake board is just as important as the decorated cake. Keep the flow from cake to the edge of the board.” </li>
<li><b>See your work for what it is.</b> “If another competitor wins, be sure you understand why. If necessary, ask a judge to explain—and then really listen to the explanation. There are many variables in a judge’s choice—technical issues as well as artistic.” </li>
<li><b>Have a plan.</b> “For live, on-camera competition with $10,000 up for grabs, ’winging it’ and creating the design on site is quite stupid. Yet many competitors do this. Have a plan mapped out, the work details on paper—in order—for reference, the design sorted out along with who is to do what. You would be amazed by how many cake artists fail to do this!” </li>
</ul>
C&H is proud to support the Tulsa State Fair competitions, and we enjoy inspiring Kerry’s beautiful cakes—and being inspired by them. We also support other state fair competitions—you can see <a href="http://www.chsugar.com/sweet-talk-community/sponsored-state-fairs" target="_blank">a list of them on our website</a>—and we encourage all bakers to take the leap. Who knows? A baking contest could be your path to fame and “Food Network Challenge,” just as it was for Kerry Vincent.<br />
Connect with us here:<br />
<ul>
<li><a href="http://www.facebook.com/CandHSugar">facebook.com/CandHSugar</a> </li>
<li><a href="http://twitter.com/#!/candh_sugar">twitter.com/candh_sugar</a> </li>
</ul>
CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-77595152778108406132012-02-01T12:47:00.000-08:002012-09-25T13:42:55.957-07:00The Charms of Caramel<div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/caramel-sauce-189"><img title="Caramel Sauce" alt="Caramel Sauce" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPiqjmNK1x43YebtFOzQN5vTxKRycauKcecAVSx-w4ySBx4_26Sl-5OBlOcc12BAaF-xVgoJCGjuk6HeRCy2edhL4z7Hn6GJl_TLGiNnypD-rKRyKs3Zk16l8zdpDMUrqPQG5kRkbgt4/s1600/caramel-sauce.jpg"></a></div> <p>Sugar is sweet—and that’s why we love it! But add heat to our favorite substance and it transforms from simply sweet to magically complex—an irresistible blend of tart, bitter, buttery, fruity, nutty, toasty, and aromatic that can be summed up in a single word: caramel.</p> <p>A single word, yes—but it may refer to many different products, from pourable sauces to chewy candies to crisp toppings. What they all share is the sugar-plus-heat formula. And from there, things get interesting… and appetizing!</p> <a name='more'></a> <h4>Caramel Basics</h4> <p>When sugar is heated, its molecules begin to break apart and generate dozens of new compounds with different color and flavor characteristics. The more sugar cooks, the more it changes: from white to pale amber to deep brown; from sweet to aromatic to bitter. The transformation isn’t difficult to achieve, but it does require a watchful eye to avoid burning, crystallization, and undesirable bitterness.</p> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/mexican-flan-664"><img title="Mexican Flan" alt="Mexican Flan" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHpvF3g8Ldo_9qSib0V-0-MHOPmb5SNLWHETn5L3ZN1shPcSfLypHIyRhqxQXgpR1KbjqA0zmpua5zKnZQEwwWaY2r-tZYII3SbsWpWmsZT83iZS_oel9Nju-uZV9aNRZxR7Mm8pOIHg/s1600/mexican-flan.jpg"></a></div> <p>To make caramel, you’ll need a large, heavy pot or pan, preferably with a light-colored interior so you can monitor the color changes. (You can also test the color by dropping a bit of the mixture onto a white plate.) Use oven mitts and wear long sleeves. (Caramel is hotter than boiling water!) Also prepare an ice-water bath, either in a large bowl or your sink. You’ll use the ice water to stop the caramelization process—and it may be useful in case of accidental burns.</p> <p>Some cooks—like Chef Mitchell Hughes, the subject of this season’s Baker’s Profile—like to use a candy thermometer to check the progress of caramel. (Many of the recipes we’ve included here specify an exact temperature for the caramel.) Others learn to rely on their eyes and nose.</p> <h4>Dry Caramel: Just Add Heat</h4> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/peanut-brittle-742"><img alt="Peanut Brittle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLicjd-vD4C2AtkoYuiIWxwn0SUEYi_DaqbmkvAHGzIjFt-ey9S-8924MWxdjcX3wXjcv86LUqlbg-titDgnN4R0O45G9kzzDTG7CqlE3eq9NrJUOQDHzXQ60g7ifrH1cJC-a5waK4VY/s1600/peanut-brittle.jpg"></a></div> <p>“Dry caramel” is made by exposing sugar—and nothing else—to high heat. Because sucrose (table sugar) contains water, the crystals will liquefy and the liquid will turn dark. In fact, dry caramelization is best used for making darker caramels: it’s harder to control the color with this technique. The good news: As long as you don’t overstir, you won’t risk crystallization.</p> <p>Dry-caramel technique is the simplest way to make nut brittles such as our <a href="http://www.chsugar.com/recipe/peanut-brittle-742">Peanut Brittle</a> and <a href="http://www.chsugar.com/recipe/almond-brittle-1322">Almond Brittle</a>. And although there are many ways to make flan—a variation on crème caramel—this recipe for <a href="http://www.chsugar.com/recipe/mexican-flan-664">Mexican Flan</a> is one of the simplest and most dependable. The dry-caramel sauce is prepared separately from the custard, then spooned over the baked flan.</p> <h4>Wet Caramel: Slower and Lighter</h4> <p>The other basic caramelization technique is the "wet" method, which involves adding a little liquid, usually plain water, to the sugar as you heat it. "Water makes it possible to cook the sugar over high heat from the very beginning, without the danger of burning it," explains Harold McGee in his invaluable reference book <cite><a href="http://www.amazon.com/gp/product/0684800012/ref=s9_simh_gw_p14_d1_g14_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1NWFA5GE6GQ8B8YXF7QM&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846">On Food and Cooking</a></cite> (2004). Another benefit: because it prolongs the cooking time, water gives the chemical reactions more time to develop.</p> <p>When making wet caramel, be sure to dissolve the sugar completely before the mixture comes to a boil. (This step prevents crystallization.) As the caramel cooks, Chef Mitchell recommends washing down the sides of the pan every so often with a pastry brush dipped in water. As soon as the mixture reaches the desired temperature (or color, if you aren’t using a thermometer), shock it in the ice-water bath you’ve prepared.</p> <p>Classic <a href="http://www.chsugar.com/recipe/caramel-custard-186">Caramel Custard</a> begins with wet caramel: half a cup of <a href="http://www.chsugar.com/sugar/granulated-sugar/granulated-sugar-bags">C&H<sup>®</sup> Pure Cane Granulated Sugar</a> plus three tablespoons water, heated until the mixture turns amber. Pour the caramel into a baking dish, cool, then pour the custard batter on top. After baking, invert the custard onto a platter: the smooth caramel will now be on top.</p> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/rosemary-balsamic-caramel-glazed-chicken-thighs-835"><img title="Rosemary Balsamic Caramel Glazed Chicken Thighs" alt="Rosemary Balsamic Caramel Glazed Chicken Thighs" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXXhIEIqPIvIGSJokVZfKOd3d2KDRQY8er-l8q7IrTAEbgrwYGV3cWd3WCSK_aKxl9gSWEFU7bJ5Yl1Ty_6e6IyHD31bVIxaLSYJeJatseujEVAA-wvt6WU5lOIta-swLK2yKcgfqVTU/s1600/rosemary-balsamic-caramel-glazed-chicken-thighs.jpg"></a></div> <p>Some wet-caramel recipes substitute corn syrup for water. <a href="http://www.chsugar.com/recipe/caramelized-popcorn-191">Caramelized Popcorn</a> is a fresh and tasty do-it-yourself version of a fairgrounds favorite—perfect for an evening of watching TV with the family. Our recipe uses C&H<sup>®</sup> Pure Cane <a href="http://www.chsugar.com/sugar/baking-sugar/golden-brown-sugar">Golden</a> or <a href="http://www.chsugar.com/sugar/baking-sugar/dark-brown-sugar">Dark</a> Brown Sugar instead of granulated for extra-deep flavor.</p> <p>Don’t limit your caramel adventures to snacks and desserts. Our <a href="http://www.chsugar.com/recipe/rosemary-balsamic-caramel-glazed-chicken-thighs-835">Rosemary Balsamic Caramel Glazed Chicken Thighs</a> are brushed with a tangy-sweet caramel mixture that’s cooked on the stovetop just until it’s light amber in color. It continues to darken and develop in flavor when it’s brushed onto the chicken and baked in the oven.</p> <p>For a quicker route to wet caramelization, try microwaving sugar and liquid (corn syrup or water) in a large Pyrex cup. Watch the mixture carefully to prevent overcooking. Microwaving results in a slightly different flavor profile than stovetop caramelization, but many cooks prefer its convenience.</p> <h4>Caramel Sauces: Rich and Creamy</h4> <p>When sugar is heated with a milk product such as butter, milk, cream, or sweetened condensed milk, the result is thick and rich—perfect for sauces and frostings. One of our favorite examples: <a href="http://www.chsugar.com/recipe/valentine-caramel-nut-waffles-975">Valentine’s Caramel Nut Waffles</a>, a sweet way to begin the sweetest of days. Use a heart-shaped waffle iron to make the waffles, then top them with a delicious caramel-nut sauce made with whipping cream. (For a lower-calorie alternative, substitute our <a href="http://www.chsugar.com/recipe/fat-free-caramel-sauce-422">Fat Free Caramel Sauce</a>, which uses nonfat evaporated milk.) <a href="http://www.chsugar.com/recipe/caramel-frosting-187">Caramel Frosting</a> is unusual in that it combines dark brown and powdered sugars—as well as butter and milk—for the perfect combination of deep flavor and silken texture. Chef Mitchell’s recipe for <a href="http://www.chsugar.com/recipe/pecan-turtles-1236">Pecan Turtles</a> uses three types of sweetener—corn syrup, brown sugar, and granulated sugar—as well as sweetened condensed milk and melted chocolate. These candies are chewy, gooey, crunchy, and definitely yummy.</p> <div class="ui-helper-clearfix"> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/baked-brie-with-bourbon-caramel-pecan-sauce-1045"><img title="Brie with Caramel Pecan Sauce" alt="Brie with Caramel Pecan Sauce" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiUY9iMxQPQ424gr2q1ztvFWgKVapIUBqdul9NgiDsR-rXcMgfawBp1Koc5grgjX1LoqeTU-HL440Zsq1wzni_UftfDRrMjf2-gk41slfPV6x5KqyJaK9yxbV4p0J3He65xBtpo2bWbw/s1600/brie-with-caramel-pecan-sauce.jpg"></a></div> <p>Our <a href="http://www.chsugar.com/recipe/caramel-apple-bread-pudding-180">Caramel Apple Bread Pudding</a> is the ultimate comfort food: warm, rich, and packed with apples and raisins. It’s complemented by a cream-based caramel sauce that’s a breeze to make in the microwave. And speaking of apples, they make a crisp and tasty accompaniment to our <a href="http://www.chsugar.com/recipe/baked-brie-with-bourbon-caramel-pecan-sauce-1045">Brie with Caramel Pecan Sauce</a>, a glamorous appetizer that’s surprisingly easy to make. The caramel sauce combines dark brown and granulated sugars, corn syrup, and a spoonful of bourbon just for flavor—the alcohol is burned off during cooking.</p></div> <h4>Caramel Candies: Soft and Chewy</h4> <p>Caramel candies are made from a mixture of caramelized sugar and milk (often sweetened condensed milk). They owe their chewiness to their high moisture content—from the milk and from corn syrup—and to their lower cooking temperature (generally under 260°F). Chef Mitchell Hughes shared with us his <a href="http://www.chsugar.com/recipe/classic-cream-caramels-309">Classic Cream Caramels</a> recipe, which he says can be doubled or tripled. To make it easier to cut the candies, Mitchell recommends greasing the knife with vegetable oil. Once you’ve mastered that basic recipe, try our <a href="http://www.chsugar.com/recipe/caramel-creme-fudge-185">Caramel Creme Fudge</a>, made with <a href="http://www.chsugar.com/sugar/natural-and-organic-sugar/washed-raw-sugar">C&H<sup>®</sup> Pure Cane Washed Raw Sugar</a>, corn syrup, and nuts (but no chocolate), or our <a href="http://www.chsugar.com/recipe/honey-cinnamon-almond-caramels-551">Honey Cinnamon Almond Caramels</a>, which get their smooth texture from <a href="http://www.chsugar.com/sugar/granulated-sugar/superfine-sugar">C&H<sup>®</sup> Pure Cane Superfine Sugar</a>.</p> <h4>Instant Caramel: Created As You Cook</h4> <p>In some recipes, you don’t make the caramel on the stovetop or in the microwave—it “makes itself” as the food cooks. That’s the secret behind our <a href="http://www.chsugar.com/recipe/grilled-spice-crusted-steak-497">Grilled Spice Crusted Steak</a>, made with a sweet-spicy rub that caramelizes on the grill. A classic <a href="http://www.chsugar.com/recipe/pineapple-upside-down-cake-1333">Pineapple Upside Down Cake</a> recipe begins with melting brown sugar and butter on the stovetop, but the caramelization actually happens while the cake is baking. With <a href="http://www.chsugar.com/recipe/pumpkin-caramel-cream-pudding-806">Pumpkin Caramel Cream Pudding</a>, you simply mix brown sugar, butter, and pecans in a bowl, sprinkle them over the baked custard, and quickly brown it under a broiler flame. If you have a culinary torch, it will do the job, too!</p> <h4>Caramel Shortcut (shhh!)</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a href="http://www.chsugar.com/recipe/chocolate-pecan-caramel-tart-267"><img title="Chocolate Pecan Caramel Tart" alt="Chocolate Pecan Caramel Tart" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDcPRG3CU0mo7MXi6X0fi2bDftLOeeN0PTFIT9sXc1bo2WlPl7xvhwYlHCYPalUWgVLkkzQnJV8H8YmY1bgYDVZKVzfcVut0OdohijVEtVpq1QjjFONXQAnO44rJxqiES9fH_jUy7HKI/s1600/chocolate-pecan-caramel-tart.jpg"></a></div> <p>Looking for a really quick way to add caramel flavor and texture to a dessert? Use purchased caramel candies! They’re the magic ingredient in several of our favorite recipes, including <a href="http://www.chsugar.com/recipe/chocolate-pecan-caramel-tart-267">Chocolate Pecan Caramel Tart</a> and <a href="http://www.chsugar.com/recipe/turtle-brownies-964">Turtle Brownies</a>!</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-7809330859783803622012-02-01T10:08:00.000-08:002012-09-12T08:10:18.417-07:00Baker’s Profile<div style="float: right; margin-left: 12px" class="shadowWrapper"><img title="Mitchell Hughes" alt="Mitchell Hughes" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iWPpT_9bz365uBWG7jYPLKd0HDt_2gnqU56qRsMhyfo7tZ8oSyyRSmL22ot0od590MqCU4uU4vK0MSD7h_HYIpWXbrd17MGGF-89Up7peQpuGF14ALUlCVlfL6UQwe4uGI-6bhTdWTQ/s320/mitchell-hughes-bakers-profile-lg.jpg"></div> <p>Mitchell Hughes’s path to a successful culinary career had an unconventional start and a romantic turning point. A native of San Francisco, he worked for 14 years as an immunology technician for a medical laboratory in Southern California—not the usual preparation for a creator of spectacular desserts. Then came a vacation in Paris with his partner, which opened Mitchell’s eyes to a different kind of science: the science of baking. When the vacation was over, he traded his lab coat for a baker’s smock and chef’s hat at the California Culinary Academy in San Francisco.</p> <a name='more'></a> <p>Not only has he never regretted the decision, the transition from scientific lab to pastry kitchen felt surprisingly natural, Mitchell now says: “Both science and baking are very exacting. That fits my personality to a T.”</p> <p>After graduating from CCA in 1997, Mitchell found work at local bakeries and at Whole Foods before being hired in 2000 by <a href="http://www.spunsugar.com/">Spun Sugar</a>, a baking-supply store and school in Berkeley, California. He’s now the executive pastry chef there, whipping up the fancy cakes, confections, and cookies that are sold in the retail store. But Spun Sugar is much more than a pastry shop: It’s “a 911 hotline for all bakers,” Mitchell half-jokes—a resource for everything the adventurous home baker needs, from specialty chocolate to the ingredients for gum paste, from sprinkles to spatulas, from flavored oils to edible glitter.</p> <p>It’s also a busy school, offering two to three hands-on classes each week, all year round. Mitchell’s classes in baking and chocolate-making are among the most popular. “I grew up in a family of teachers,” Mitchell says, “and I always expected to become a teacher myself—but only after many years of other work. It turned out I was bitten by the teaching bug much earlier than I’d planned!”</p> <p>“Students love Chef Mitchell’s easygoing style, sense of humor and above all his baking and confectionery talent,” says Spun Sugar instructor and retail-store manager Tracy Wirta. “He’s always willing to help our customers and students with their questions.”</p> <p>Chef Mitchell’s skills were showcased in a recent “Caramel Heaven” class at Spun Sugar. He explained that while caramel seems simple—the only ingredients are sugar and water, sometimes with the addition of butter and cream—consistent results can be elusive unless you understand the process.</p> <p>Successful caramel depends on the right cooking temperature, Mitchell says, and the right temperature depends on an accurate candy thermometer, digital or analog. “It’s important to trust your thermometer,” he adds. To check your thermometer’s accuracy, clip it to the edge of the pan you’ll be using for caramel. Then boil water in it. Water boils at 212°F at sea level, Mitchell reminds us, “so if your thermometer says something different when your water boils, you’ll need to adjust the temperature you bring your caramel to.” If you live above sea level, refer to <a href="http://whatscookingamerica.net/boilpoint.htm">this chart</a> to learn the boiling temperature where you live. As you make your caramel, keep a close eye on the temperature: sugar heats fast and burns even faster.</p> <p>Chef Mitchell brings caramel for candy to 250°F, and caramel for apples between 246°F and 248°F. When the mixture reaches the appropriate temperature, stop the cooking process by pouring the caramel into a bowl, submerging the bottom in an ice bath, and stirring until the caramel cools.</p> <p>Excellent caramel begins with excellent ingredients—and of course that includes sugar. Some recipes specify superfine sugar for silky-smooth results, but Mitchell says C&H Granulated Sugar also works well—in fact, he prefers it. Follow recipe directions carefully: different types of caramel require slight ingredient or technique adjustments with a big impact on the final results. For example, C&H’s recipe, <a href="http://www.chsugar.com/recipe/caramel-apples-182">Caramel Apples</a>, has relatively little butter, which creates a gooey consistency that adheres well to apples. The larger proportion of butter in our <a href="http://www.chsugar.com/recipe/caramel-sauce-189">Caramel Sauce</a> recipe makes the sauce perfect for pouring and dipping.</p> <p>Check out the Spun Sugar website for <a href="http://spunsugar.com/cart/index.php?main_page=page&id=12&chapter=0">photos of Chef Mitchell’s creations</a> and for information about events. And be sure to check out the class schedule—it’s worth planning a Bay Area vacation around. Who knows—maybe you, like Mitchell, will be inspired to find a new career calling!</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-34288793059984826672012-02-01T08:36:00.000-08:002013-07-15T10:38:18.480-07:00In the News<h4>
2012 Baking Trends</h4>
<div style="float: right; margin-left: 12px;">
<img alt="Lemon Sunshine Cookie Pops" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYp2US__UDvl7TZn6UWBm1vcgk4GHICscXJ3R0aomzYhP12-hCaHrbGTY6jRT4Aq4Z5b6_ZgjMQW14YrDHOzwyJiy-CuC0NWeY9XpzZWTg-8rBt9iMFeaIU7GhsH9frRaDR91Pxs7EKE/s320/sunshinecookies-sm.jpg" title="Lemon Sunshine Cookie Pops" /></div>
Many of the most important culinary trends begin in restaurant kitchens, where chefs continually invent unexpected flavor combinations and unique presentations. Not surprisingly, their ingenuity and inspiration will continue to influence consumer baking trends in 2012.<br />
<a name='more'></a><h4>
Pies</h4>
Pie is the next “it” dessert, according to the International Dairy·Deli·Bakery Association’s (IDDBA) <cite>What’s in Store 2012</cite> report. The creative makeover begins on the inside, with artisan fruit fillings and even to savory curry preparations. Look too for “jar” pies, which are baked in variously sized canning jars. “Pies in general are experiencing renewed popularity because they are “homey” comfort food and can incorporate features such as local fruits,” says Virginia Lee, senior research analyst at Euromonitor International, a market-research firm.<br />
<h4>
Pops</h4>
Though cake in its traditional form was rated the most popular bakery item of 2011 by <cite>Progressive Grocer’s Bakery Review</cite>, cake pops are steadily rising in popularity. Haven’t heard of cake pops? Think of a miniature spherical cake atop a lollipop stick—the perfect treat for satisfying a sweet tooth on the go. And the pop doesn’t stop there: Cookies, brownies, pies and even pudding can easily transform into lollipop-like treats. To experiment in your own kitchen, <a href="http://www.chsugar.com/recipe-search?usterms=pops">search our recipe database for “pops.”</a><br />
<h4>
Minis</h4>
Many of us struggle with portion control from time to time, and mini desserts are a simple way to avoid overindulging. (Not to mention the fact that they’re delightful to behold!) In past years we’ve nibbled on mini-brownies and mini-muffins; this year you can expect to see an even wider variety of mini desserts, including mini-tarts with custard fillings, nut crusts, and liqueur flavorings. (You’ll find some examples in <a href="http://www.chsugar.com/recipe-search?usterms=mini">our recipe database</a>; search for “mini.”) Their petite size makes them perfect for dessert “flights”—an array of choices, often with a shared theme, presented for sampling and comparison. Dessert shooters are a fun variation: Instead of a slice of strawberry cheesecake or tiramisu, try spooning the dessert into shot glasses, perhaps with a layer of caramel, fudge sauce, or ice cream.<br />
<h4>
Sweet, Salty, Spicy, and Tart</h4>
What is it about sweets that leave us craving something salty? According to Yale University School of Medicine’s Dr. David Katz, an authority on nutrition and chronic disease prevention, this craving is known as “sensory-specific satiety.” Translation: filling up on sweets leaves you feeling full of sweets—but not of other flavors. One solution is to satisfy multiple cravings at once, with, say, <a href="http://www.chsugar.com/recipe/potato-chip-cookies-799">Potato Chip Cookies</a> or <a href="http://www.chsugar.com/recipe/chocolate-chipotle-brownies-234">Chocolate Chipotle Brownies</a>. Adventurous chefs are going even further with creations like baby back rib cupcakes and bacon-and-chili-pepper ice cream. In theory, at least, these desserts provide greater satiety (satisfaction and fullness), which ultimately discourages overeating. (For more ideas about combining sweetness with other flavors, see our Spring 2009 newsletter, “Sweet Plus.”)<br />
<h4>
Artisan Ice Cream</h4>
Think beyond vanilla and chocolate—way beyond. “This year, savory and custom-made ice cream flavors are going to explode,” says hospitality consultant Andrew Freeman of AF&Co., who adds that chefs in New York and California are already playing with creations such as “autumn pear ice cream with licorice sabayon.” And don’t be surprised to find unconventional spices and ingredients such as tarragon, olive oil, or bacon in your next scoop. The innovation carries over into textures, too: Cake and pie are now making their way into milkshakes. If you’re inspired to try your own ice-cream concoction, start with something basic like <a href="http://www.chsugar.com/recipe/french-vanilla-ice-cream-441">French Vanilla Ice Cream</a>, then get creative with <a href="http://www.chsugar.com/recipe/cuban-coffee-ice-cream-with-chocolate-salsa-367">Cuban Coffee Ice Cream with Chocolate Salsa</a>. Or invent your own flavor and <a href="http://www.chsugar.com/contact-us">let us know about it!</a><br />
<h4>
Retro</h4>
Cupcakes, layer cakes, pies, brownies, whoopie pies: our taste for nostalgic desserts shows no sign of tapering off. But while the concepts may be classic, the interpretations are contemporary. Cupcakes are mounted on sticks, flavored with savory ingredients, and deconstructed into cupcake fondue. Pies feature unusual fruits such as persimmon; they shrink to single-person size and are crumbled into milkshakes. As long as chefs bring imagination to the kitchen, these iconic originals will stay fresh and appealing to new generations.<br />
<h4>
Now it’s your turn</h4>
We talked to professionals for this roundup, but the new trends are accessible to everyday bakers, too. Why not resolve to try a new twist in 2012? C&H is here to provide inspiration, support, and sensational recipe ideas for the new year.<br />
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CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0tag:blogger.com,1999:blog-1708078540081293638.post-46333906308723287022011-12-01T15:02:00.000-08:002012-12-12T15:04:50.698-08:00The Festive Side of Cookies<div style="float: right; margin-left: 12px" class="shadowWrapper"><a title="French Macarons a la Medrich" href="http://www.chsugar.com/recipe/french-macarons-a-la-medrich-439" target="_blank"><img title="French Macarons a la Medrich" border="0" alt="French Macarons a la Medrich" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydy7ZggssjdJNq9yhhXYNGHw0j5hq28gUd9W87xF1Q-dxCrZ6gODyw1Z9Z5SCCe4SmCUk0FtawQFt-sKukQVGWVQyCbfd8T-uNDzN3Ip89M2WmY6wOUSYqa_08pj7H2m74wMJ5z0vBQI/s225/french-macarons-a-la-medrich.jpg"></a></div> <p>Family gatherings, school parties, celebrations with friends: There isn't a single occasion in autumn and winter that isn't made sweeter and more memorable by freshly baked treats. And there are no treats more delightful or varied than cookies.</p> <p>Now, maybe you associate cookies with lunchboxes and everyday snacks. Nothing wrong with that! But there's a whole world of cookies—from French macarons to skewered cookie kebabs--that are fun, festive, and even glamorous enough to take pride of place at a holiday party… or to elicit admiring gasps at a <a href="http://www.chsugar.com/cookieswap/index.html" target="_blank">cookie swap</a>.</p> <a name='more'></a> <p>Our inspiration this season comes from two of our favorite cookbook authors, <a href="http://alicemedrich.com/" target="_blank">Alice Medrich</a> and <a href="http://blog.chsugar.com/2011/12/baker-profile.html">Krystina Castella</a>, both of whom have recently published cookie cookbooks. <cite><a href="http://www.amazon.com/Crispy-Crunchy-Your-Mouth-Cookies-Medrich/dp/1579653979" target="_blank">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies</a></cite>, from Artisan Books, is Alice's celebration of the many delicious textures of cookies and shares invaluable tips about ingredients and techniques. <cite><a href="http://www.crazyaboutcookiesbook.com/" target="_blank">Crazy About Cookies</a></cite> combines Krystina's playful creativity with her interest in shapes and structures—her "other" career is in industrial design. The two expert bakers shared their tips, insights, recipes, and photos with us so that you can embrace cookie-baking as enthusiastically and fearlessly as they do.</p> <h4>Details, Details</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a title="Norwegian Butter Cookies" href="http://www.chsugar.com/recipe/norwegian-butter-cookies-71" target="_blank"><img title="Norwegian Butter Cookies" border="0" alt="Norwegian Butter Cookies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbL2LO6KiQ83blUD1rpUmE3-td_X0Tv6EQNDR3z3Buo6IdWKLUtn65OA5SdjBAP0oOJAq3oPpnGNaiAVdNcBECaIdmRPvie-JmfAXo07Us9TvqnwnXtfvNvvaAPGCWSeSThyR2M8YMB4/s225/norwegian-butter-cookies.jpg"></a></div> <p>Because cookies are small and often seem simple, some home bakers assume technique isn't important, says Alice Medrich. Not so. "Some of the most common oversights are not measuring carefully and not mixing too much," she cautions. "And watch the oven time—cookies are little pastries, with all the care that entails."</p> <p>If your cookies come out too flat, the butter may have been too soft, says Krystina Castella: "Next time, refrigerate the dough for 20 to 30 minutes before baking." To prevent uneven baking, mix dough thoroughly, make cookies the same size—a melon baller or small scoop can help with drop cookies—and rotate cookie sheets in the oven (front to back, top rack to bottom) halfway through baking.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a title="1001 Cranberry Nut Cookies" href="http://www.chsugar.com/recipe/1001-cranberry-nut-cookies-571" target="_blank"><img title="1001 Cranberry Nut Cookies" border="0" alt="1001 Cranberry Nut Cookies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXC1wWjGJTZIHj6iDdOIMTUfJh33yjpPU412ladm4IkuT-1XkaohGElamseF20wvnTW9wiSe6HEY9HvRQjPxRNTZ4ITPqmFQi79k7MjBfa8L77gg5-fE8EjzHDTxaA9r1FLuY9nhbkF5A/s239/1001-cranberry-nut-cookies.jpg"></a></div> <p>To build your confidence, try a simple, classic recipe such as our <a href="http://www.chsugar.com/recipe/brown-sugar-refrigerator-cookies-155" target="_blank">Brown Sugar Refrigerator Cookies</a>, which are delicious enough to serve to company. Because you roll the dough and refrigerate, then slice it into disks for baking, the results are pleasingly consistent. Also convenient, especially if you plan to make a lot of cookies over the holidays, is our <a href="http://www.chsugar.com/recipe/1001-cookie-starter-mix-1248" target="_blank">C&H 1001 Cookie Starter Mix</a>, which be used in many recipes, including <a href="http://www.chsugar.com/recipe/1001-nutty-chocolate-brownies-576" target="_blank">Nutty Chocolate Brownies</a> and <a href="http://www.chsugar.com/recipe/1001-cranberry-nut-cookies-571" target="_blank">Cranberry Nut Cookies</a>.</p> <p>Or turn a basic recipe into something holiday-worthy with the help of a cookie press or a pastry bag fitted with a star tip. <a href="http://www.chsugar.com/recipe/norwegian-butter-cookies-71" target="_blank">Norwegian Butter Cookies</a> mix up quickly and look beautiful when dusted with C&H Pure Cane Powdered Sugar.</p> <h4>Recruit the Family</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a title="Peanut Butter Clouds" href="http://www.chsugar.com/recipe/peanut-butter-clouds-1324" target="_blank"><img title="Peanut Butter Clouds" border="0" alt="Peanut Butter Clouds" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoK1WQf3SjiO9lpRojSDQ6fplwY7QTxeSQKh9nGcEQTIIwRtg1XPG6pUO_xh9_YXnjIHlGTEP3GZmNGiy31InwU9wolVTpXORlpJqBbdU0vzxmkhDbCrVPowGyHuqt9pToOtjS0pdGHe0/s225/peanut-butter-clouds-sesame-kisses.jpg"></a></div> <p>Cookies are often the first baking project children take an interest in. Encourage their involvement by assigning age-appropriate tasks. Young children will enjoy rolling cookies in sugar (wash those hands first!); if a child has an interest in kitchen chemistry (and plenty of patience), the task of beating egg whites will satisfy and delight her or him.</p> <p>And speaking of egg whites, two classic recipes—meringues and French macarons—elevate the humble ingredient to sublime heights. Alice Medrich devotes a whole section of Chewy Gooey Crispy Crunchy to meringues. "I love meringues," she confesses. "And because they're often flourless and fat-free, you can serve them even to guests on strict diets." The cookbook includes recipes for coconut, chestnut-walnut, chocolate, mocha, and banana meringues—and for the <a href="http://www.chsugar.com/recipe/peanut-butter-clouds-1324" target="_blank">Peanut Butter Clouds (Sesame Kisses)</a> she shared with us. (Use unsweetened, natural peanut butter for the best results; substitute sesame paste for peanut butter for an exotic variation.) </p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a title="Toasted Macaroon Bars" href="http://www.chsugar.com/recipe/toasted-macaroon-bars-953" target="_blank"><img title="Toasted Macaroon Bars" border="0" alt="Toasted Macaroon Bars" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrsSsRW6WVK0XNSDRegtjhAue-gRh8Q6-gIMLD0M4te1wAYQAhBG7Faj6Na5ylTBQDLwxDWaHZFH-IWg7rbiZqx1SgHhX2l8ID3RaX08WxM1XEmTKjaMmSOIeBy23U3aTNjFQxkEaRZw/s225/toasted-macaroon-bars.jpg"></a></div> <p>Because they're so light, meringues can also be used to decorate a Christmas tree. Follow our <a href="http://www.chsugar.com/recipe/meringue-ornaments-662" target="_blank">Meringue Ornaments</a> recipe to make beautiful, edible adornments. The kids will enjoy dusting them with sparkles or colored sugar!</p> <p><a href="http://www.chsugar.com/recipe/french-macarons-a-la-medrich-439" target="_blank">French Macarons</a> (mah-kah-RONE) are distinct from American macaroons, which are moist and chewy and made with almonds and coconut. (Our <a title="Toasted Macaroon Bars" href="http://www.chsugar.com/recipe/toasted-macaroon-bars-953" target="_blank">Toasted Macaroon Bars</a> are a rich and delicious variation on the traditional macaroon. Krystina Castella includes several variations on American macaroons in the "Party Cookies" chapter of <cite>Crazy About Cookies</cite>.) French Macarons, by contrast, are "pillowy soft, sweet, ethereal, ever-so-slightly chewy yet melt-in-your mouth almond sandwich cookies," writes Alice Medrich in the introduction to her recipe. The filling may be as simple as jam or peanut butter or as sophisticated as <a href="http://www.chsugar.com/recipe/lemon-curd-filling-616" target="_blank">Lemon Curd</a> or <a href="http://www.chsugar.com/recipe/chocolate-buttercream-frosting-65" target="_blank">Chocolate Buttercream</a>. To replicate the fancy French macarons showcased in fancy bakeries, tint the cookie batter with a few drops of food coloring to match the flavor of the filling—brown for chocolate, yellow for lemon, and so on.</p> <h4>Fun with Forms</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a title="Chocolate Turkeys" href="http://www.chsugar.com/recipe/chocolate-turkeys-283" target="_blank"><img title="Chocolate Turkeys" border="0" alt="Chocolate Turkeys" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgEiQ23m_PjNagKl_mhR9h9Iv4btl0A9wQ7gVHQORw_mYMRqbqofaA02ma_UOVXbQRp033iaxRfu8UJdzMNA60gupI4sjAgexqPV023nrIt3fgZ4U7CvqRLVDwi-2jSJB7fcPx0GHcMQ/s253/chocolate-turkeys.jpg"></a></div> <p>More than almost any other baked good, cookies let you play with shape and structure. Cookie-cutter cookies are the obvious example: use a large star-shaped cutter to make our festive <a href="http://www.chsugar.com/recipe/cinnamon-stars-301" target="_blank">Cinnamon Stars</a> so you'll have a large "canvas" for dusting with C&H Pure Cane Powdered Sugar, cinnamon, and almonds. (Made without egg yolks or flour, this is another recipe that will accommodate almost every diet.)</p> <p>For childlike delight combined with adult skill, nothing can match Krystina Castella's creations. Assembled from chocolate cookies, malt balls, and candy corn (for the "feathers"!), her charming <a title="Chocolate Turkeys" href="http://www.chsugar.com/recipe/chocolate-turkeys-283" target="_blank">Chocolate Turkeys</a> are "part cookie, part candy… and chocolate is the world's best glue when it comes to cookies." They'll be the stars of your Thanksgiving dessert spread.</p> <div style="float: right; margin-left: 12px" class="shadowWrapper"><a title="Gingerbread Robots" href="http://www.chsugar.com/recipe/gingerbread-robots-482" target="_blank"><img title="Gingerbread Robots" border="0" alt="Gingerbread Robots" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbFVeJrZpycFq37oyqAlVXDPbE4EGa-g_xLrLSYqeaUux3B7lQaCaote4OMvZCJm-cvBBoqqnNCuZ78J8Pxp-EtcZN7QJT61FQ3zhlLDDR0cSVEVTRFOTIhmiolENkH4QbYktCwm6Kmzs/s253/gingerbread-robots.jpg"></a></div> <p>During the Christmas season, Krystina and her husband like to invite friends over for a cookie-decorating party. "We have contests for the most creative, most ridiculous, funniest, and most beautiful." Colorful <a title="Gingerbread Robots" href="http://www.chsugar.com/recipe/gingerbread-robots-482" target="_blank">Gingerbread Robot Cookies</a> can easily qualify for all the prizes—and they're sure to thrill the kids! The dough is the perfect consistency for cookie cutters, says Krystina, who adds that your decorating party will be more fun if you bake the cookies in advance.</p> <p>For an unusual cookie presentation that skews toward adult nibblers, try Krystina's <a href="http://www.chsugar.com/recipe/rum-ball-kabobs-1265" target="_blank">Rum and Bourbon Ball Kabobs</a>. A variation on the season's traditional rum balls, these creations start with pulverized shortbread cookies to which you add your choice of spirits or flavoring, then roll into balls and chill. Topped with coconut, cocoa powder, nuts, or sesame seeds and threaded on skewers, these confections are a sophisticated treat with a little kick.</p> <h4>Seasonal Flavors</h4> <div style="float: left; margin-right: 12px" class="shadowWrapper"><a title="Rum Ball Kabobs" href="http://www.chsugar.com/recipe/rum-ball-kabobs-1265" target="_blank"><img title="Rum Ball Kabobs" border="0" alt="Rum Ball Kabobs" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwcejuIWJEHnFp16QDNfWphQvWQz7pBUv3JhPElyAyCZNCijGG6R5E-H-vRdsxTnsAYcvuLlHCJxHJY1WqwciKjafD9WqIpQ2SFUiRWWxDV8NHCNizDTavfdbTuU-2QwWbaB0NXQQ8ZU/s319/cookie-kabobs.jpg"></a></div> <p>Cinnamon, cloves, orange, and peppermint: for many of us, they're the flavors of the holidays. And they give your baking a special end-of-the-year aroma and taste. Alice Medrich's <a href="http://www.chsugar.com/recipe/holiday-spice-batons-524" target="_blank">Holiday Spice Batons</a> are quick to make because they start with prepared phyllo dough to which you add generous amounts of spices and orange zest. (Or try the "hotter" variation that includes ginger, cardamom, and a bit of cayenne!) Roll up the "batons" and invite the kids to sprinkle the sugar-spice mixture over them.</p> <p>If you like candy canes, you'll love our <a href="http://www.chsugar.com/recipe/peppermint-kisses-773" target="_blank">Peppermint Kisses</a>, yet another variation on our meringue theme. Piped from a pastry bag with red and green stripes, they're an easy yet impressive contribution to a cookie swap or holiday potluck. And if you're looking for a cookie that will survive being mailed to loved ones far away and still taste great, be sure to try our <a href="http://www.chsugar.com/recipe/chocolate-orange-biscotti-291" target="_blank">Chocolate Orange Biscotti</a>. Yes, the double-baking process takes a little longer, but the results—a full four dozen delicious cookies—are undeniably worth it!</p> CH Sugarhttp://www.blogger.com/profile/05178463219818018198noreply@blogger.com0