Blueberry Cookie Pizza

Recipe from Pillsbury

Ingredients:
1 pk (16 oz) refrigerated sugar cookies
2 cups powdered sugar
2 to 3 tablespoons milk
1/4 teaspoon vanilla
1 can (21 oz) blueberry pie filling
1/4 cup packed brown sugar


Directions:  Preheat oven to 350°F
Spray pizza pan or cookie sheet with cooking spray or line with cooking parchment paper. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.  Bake 15 to 20 minutes or until lightly golden. Cool 15 minutes.

Meanwhile, in medium bowl, mix powdered sugar, 2 tablespoons milk and the vanilla. Stir in enough remaining milk, 1 teaspoon at a time, until icing is drizzling consistency. Spoon icing into small resealable food-storage plastic bag.  Spread blueberry pie filling over cookie. Cut off small corner of plastic bag; squeeze bag to pipe icing over filling. Sprinkle with brown sugar.  To serve, cut into wedges.  Makes 12 servings

Tips & Tricks:

You can also use your favorite fruit pie filling, such as cherry, apple or peach, instead of blueberry.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.

How to: Make the Perfect Layer Cake

This morning I shared that I have trouble with layered cakes.  One Thanksgiving I tried making a layered carrot cake from my mom's recipe that we've used for years.  It's fabulous by the way and I shared the recipe [here].  The cake turned out moist and delicious, and I painstakingly worked with the frosting, assembled the layers, and even inserted dowel rods.  The thing that I didn't consider was that I needed to transport it on a windy road for several miles.  Needless to say, it didn't hold up well, and I haven't attempted a layer cake since.  While no layer cake would probably stand up to the transportation horrors that I put my poor carrot cake through, here are some tips to help with everything else.

Getting started: Line two round cake pans with parchment paper. Butter and dust them with flour. This may seem tedious, but it will prevent your cakes from sticking! 


Cold storage: Once the cakes have been freed from their pans, place them on a tray and put them back in the fridge for at least an hour. This will prevent breakage and excess crumbling when you cut the cake into layers. 

Trim the Cake: A rotating turntable makes cake decorating much easier; if you don't have one, use a plate on an inverted bowl. Place one layer on an 8-inch cardboard round; place the round on the turntable, securing it with a dab of buttercream. With a long serrated knife, trim tops off both cake layers to make flat surfaces.

Watch those fingers: When cutting your layers, make sure your cake-turning hand is on the top of the cake, avoiding the possibility of the serrated knife coming through the other side and cutting your hand. Trust me, that hurts.

Barricade your filling: If you have a "loose" filling like a jam, custard or curd, pipe a line of buttercream frosting around the inside edge of the layer and fill it with the loose filling. This buttercream barrier prevents the filling from oozing out the sides.

Spread Filling: Using a small offset spatula, evenly cover the top of the first layer with 1 cup of buttercream. Spread the buttercream so it extends beyond the edges of the cake.

An even stack: Make sure to place the flattest layer on the top with the bottom of the cake turned upside down so that the bottom is now the top of the cake. 

Crucial Crumb Coat: Place the other cake layer, with the cut side down, on top of the buttercream; press gently to make it level. Or if you are doing more than two layers, finish layering the cake then with the small spatula, spread the cake with 1 1/2 cups more of the buttercream, plus any oozing out from between the layers, creating a "crumb coat," which is a thin layer of frosting that seals in the crumbs. It should be very thin, just enough to capture all the crumbs, not thick enough to hide the cake underneath. Once you've crumb-coated the cake, place it back in the fridge for another hour. (Good things come to those who wait!) 

Frost the Cake: Using a large offset spatula, generously coat the chilled cake with 2 1/2 cups of buttercream, frosting the top of the cake first. If you want that smooth, professional bakery look, dip your offset spatula into the hot water and wipe off excess water with a paper towel. While the metal of the spatula is still hot, gently smooth the blade over the top of your cake at a 45º angle, slowly rotate the turntable.  Like magic, you will see all the lines disappear and will be left with a shiny flat, almost-too-perfect surface.

Smooth Frosting: Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes.

No one needs to know: If you try all of these tips and your cake still isn't perfect, it's ok.  You can always add goodies to the side of the cake - try toasted coconut or nuts, sprinkles or cocoa nibs.  Or serve pre-sliced pieces.  Relax and enjoy the delicious cake you just made.  

 

Kandace Kanzler's Tuscan Crust Pizza

Pizza is always a fun recipe to make.  It's fun to eat on family movie nights, but it's also a great way to get your kids involved in the kitchen.  So when I found this Blue Ribbon Recipe from the Kentucky State Fair, I just had to share it with you.  Kandace has been entering her amazing recipes in the fair for 25 years and has won many competitions.  She came up with this particular recipe at the last minute, but sometimes that's all a truly remarkable epiphany requires.

“My fiance and I were baking bread until after midnight Sunday night. We decided to make pizzas for dinner, so we put in the fair pizzas what we had for dinner that night,” says Kandace.  She “fell in love” with a Tuscan seasoning blend she found at Costco, and has used it in lima beans and on pork chops, and to flavor homemade pretzels and focaccia. And, of course, in her pizza crust.

Ingredients:
• 1 package active dry yeast 
• 1 teaspoon sugar 
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 3 cups flour 
• 2 tablespoons Italian or Tuscan seasoning blend 
• 1 cup warm water

Directions:  Preheat oven to 450 degrees.
Combine dry ingredients in a mixer bowl. Fit stand mixer with dough hook and, starting slowly, mix the ingredients and then start adding the water. Knead with mixer about three minutes, turn out onto floured board and knead briefly, forming dough into a ball. Place in an oiled bowl, cover with a towel and let rise in warm spot for 1 hour, or until doubled in bulk. Punch down, let rise another 20 to 30 minutes, then roll or stretch to fit a 15-inch pizza pan.

Top with tomato sauce, cooked Italian sausage, onions and sliced Canadian bacon and mozzarella cheese. Bake on rack or on pizza stone 15 to 20 minutes, until crust is crisped and browned and cheese is melted and browned in spots. Serves 6 to 8.

Trina Amos' Coconut Cream Pie

On today's show, I mentioned that I would be sharing some Blue Ribbon recipes from the Kentucky State Fair.  The winning pie recipe went to Trina Amos' Coconut Cream Pie.   She has been entering her delicious creations into the Kentucky State Fair for three years, and she has won ribbons before.  

“When I got married, I had a friend who made pies a lot,” Amos said, “and she taught me to make meringue pies. Coconut is the family favorite. I take it for special occasions and birthdays. My husband is more of a pie person for birthdays than he is for cake.” Trina Amos

Ingredients:

For pie crust:

• 2 cups flour 

• 1 teaspoon salt 

• 2/3 cup lard 

• 6 tablespoons ice cold water

For filling:

• 1 1/2 cups sugar 

• 1/2 cup flour 

• 2 1/2 cups milk 

• 4 egg yolks, slightly beaten (save whites for meringue) 

• 2 tablespoons butter 

• 2 teaspoons vanilla 

• 1 cup flaked coconut plus 2 tablespoons to garnish meringue

For meringue:

• 4 egg whites 

• 1/4 teaspoon cream of tartar 

• 1 teaspoon vanilla 

• 8 tablespoons sugar

Directions:

To make crust:

Heat oven to 450 degrees. Mix flour and salt in a large bowl. Cut in lard with pastry blender until mixture resembles coarse meal. Add 1/4 cup of the water, and with a fork, blend in well. Add up to 2 tablespoons more water if necessary to make a workable dough.

Form mixture into a ball and divide in half. Wrap one in plastic and freeze for later. Roll out second ball, fit in pie plate, crimp edges if you wish and prick bottom with a fork. Line crust with aluminum foil, fill with pie weights and bake 9 to 11 minutes until light golden brown. Remove foil and weights and return to oven another 2 minutes or so to brown bottom. Cool completely.

In a saucepan, combine sugar and flour. Beat egg yolks into the milk, and add to pan. Cook over medium heat, stirring, until mixture comes to a boil. Boil three minutes, stirring. Remove from heat; stir in butter, vanilla and coconut. Pour into prepared pie crust and top with meringue.

To make meringue:

Beat egg whites, cream of tartar and vanilla until soft peaks form. Beat in sugar one tablespoon at a time until stiff peaks form. Top hot pie filling with meringue, making sure to seal edges of crust. Garnish with 2 or 3 tablespoons flaked coconut. Bake in a 300-degree oven for 20 minutes or so, until meringue is lightly browned. Serves 8.

Marolyn Smith's peach pie

Here is another Blue Ribbon winning recipe from the Kentucky State Fair.  Peach pie made from local farm fresh peaches, how amazing!  I can't think of a better way to serve up a slice of summer than this recipe.  Enjoy!  I certainly will.  

“It’s just a traditional peach pie made with fresh peaches from Huber’s.  You should use the crust you are comfortable with," say's Marolyn.  She used very cold shortening, and flour as the filling thickener, which she prefers over cornstarch. She also uses cold milk instead of ice water as the liquid to make the dough pliable. Instead of weaving a lattice crust, she cut decorative strips and laid them side by side, giving a very handsome effect.

Ingredients:
• 5 cups peeled and sliced fresh peaches 
• 1 teaspoon lemon juice 
• 1 cup white sugar 
• 1/4 cup white flour 
• 1/2 teaspoon cinnamon 
• 2 tablespoons butter 
• 2 unbaked pie crusts

Directions: Preheat oven to 425 degrees.
Mix together the peaches and the lemon juice.  In another bowl, stir together the white sugar, white flour and cinnamon. Mix this into the peaches, stirring to combine evenly.

Pour peach filling into a pastry-lined pie pan and dot with butter. Cover with top crust (decoratively cut, if you wish), seal and flute edges.

Bake 35-45 minutes or until crust is nicely browned and juice begins to seep and bubble. Serves 8.

Phyllis Martin's Autumn Memories Cake

On today's show I shared some of the Blue Ribbon winning recipes from the Kentucky State Fair.  This one looks amazing!  It's a banana and black walnut cake, and it's perfect for Autumn gatherings.  Phyllis was the blue ribbon winner last year, and she has reclaimed her title this year with this this cake.  Phyllis was inspired by her childhood memories of picking black walnuts for her mother's holiday baking and her love for bananas.

Ingredients:
2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon salt 
3/4 teaspoon baking soda 
2 cups sugar 
4 large eggs 
3/4 cup vegetable oil 
2 medium very ripe bananas, peeled and mashed 
1/2 cup buttermilk 
1/2 cup sour cream 
1 teaspoon vanilla 
1/4 teaspoon black walnut extract 
1 cup black walnut pieces 
1 cup flaked coconut

Directions:  Preheat oven to 350 degrees. 

Note: I prefer regular walnuts to black walnuts since they have a milder flavor.  So I'll be modifying that part when I try this.


Spray four 9-inch round cake pans with baking spray and dust with flour. Line with parchment paper rounds and spray the parchment. Set aside.

In a bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
In a mixing bowl, beat the sugar and eggs at medium high speed with an electric mixer until smooth, about 3 minutes. Add the oil and beat to combine. Mix in the mashed bananas. Set aside.
In a small bowl, whisk together the buttermilk, sour cream and flavoring extracts. Add the flour mixture to the oil mixture, alternating with the milk mixture, in three batches, beating well after each addition. Fold in the nuts and the coconut.

Divide batter evenly among the four prepared pans. Bake until the sides are browned and pull slightly away from the sides of the pan, and the cake tests done in the middle. Let cool about 15 minutes, then remove from the pan and let cool completely on wire racks.

Cream cheese banana frosting
• 4 ounces (1 stick) soft unsalted butter 
• 6 ounces (3/4 cup) cream cheese 
• 5 cups powdered sugar 
• 2 teaspoons vanilla 
• 2 tablespoons banana cream liqueur

Directions:
Beat together the butter and the cream cheese, and gradually beat in sugar. Add the vanilla and liqueur. Beat until fluffy (you may need to add a little more liqueur to get a good spreading consistency).

Position one layer on a serving plate and top with frosting. Continue with remaining three layers. Frost top and sides of cake. Decorate with additional chopped walnuts. 
Serves 10-12.

Blueberry Cornbread

Recipe from Sunset Magazine

It's another Blueberry Tuesday.  Here's my confession.  I love cornbread.  I always have.  It is an indulgence that I rarely allow myself, but when I do I am instantly in heaven.  Second confession: I'm not normally a fan of sweet cornbread.  However, this recipe has me curious.  I may have to try this one.  What do you think?  Of course I will comment when I do.  If you try this first, let me know how it turns out.


Ingredients:

• 2 large eggs 
• 1 cup buttermilk
• 1/4 cup (1/8 lb.) butter, melted 
• 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2/3 cup dehydrated masa flour (see note above)
• 1/4 cup sugar 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries, rinsed

Ingredients:

1. 1. In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
2. 2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
3. 3. Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
4. Nutritional analysis per piece.

S'more Brownies

Recipe from Food Network

Ingredients:
Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt
• 
  
• Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour
• 
  
• Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

White Chocolate S'mores Bars

Recipe from the Picky Palate

Ingredients: 12-16 servings

1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk

Directions: Preheat oven to 350 degrees F.
1.  Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. 

3. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

S'mores Cookies

Recipe from The Girl who ate Everything

Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:  Preheat the oven to 375 degrees.  
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.  Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (She said that she did one batch right away and another after chilling overnight and found there was no difference.)

Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan, but you can really use any sized pans you want.  Lay out graham crackers side by side on the pans as close as possible (they should be touching). She used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. She averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.  Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

S’More Cookie Bars

Recipe from Baking Bites

Ingredients: Makes 16
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


Directions:
Preheat oven to 350°F. Grease an 8" square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).  Bake for 30 to 35 minutes, until lightly browned.  Cool completely before cutting into bars

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Pasta with Lemon Cream Sauce Asparagus and Peas

Recipe from Cooking Light

Ingredients:
8 oz uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-") slices asparagus (about 1/2 lb) 
1 cup frozen green peas, thawed
1 tablespoon butter 
1 garlic clove, minced
1 cup organic vegetable broth 
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)


Directions:
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.


Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.


Note:  If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.

Red Pepper Hummus

Recipe from Cooking Light

Ingredients:

1 red bell pepper

2 1/2 tablespoons fresh lemon juice

1 tablespoon tahini (sesame seed paste)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 garlic clove, quartered

Directions:

Preheat broiler.  Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.

Place bell pepper and remaining ingredients in a food processor; process until smooth.

Almond Grab & Go Power Bar



Recipe from Eating Well

 Ingredients:

1 cup old-fashioned rolled oats

1/4 cup slivered almonds

1/4 cup sunflower seeds

1 tablespoon flaxseeds, preferably golden

1 tablespoon sesame seeds

1 cup unsweetened whole-grain puffed cereal (see Note)

1/3 cup currants

1/3 cup chopped dried apricots

1/3 cup chopped golden raisins

1/4 cup creamy almond butter (see Note)

1/4 cup turbinado sugar (see Note)

1/4 cup honey

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions:

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.

• Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition Information
Per serving: 244 calories; 10 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 38 g carbohydrates; 15 g added sugars; 5 g protein; 3 g fiber; 74 mg sodium; 313 mg potassium.  Nutrition Bonus: Magnesium (19% daily value).  Carbohydrate Servings: 2 1/2 Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat