Aug 222013
How to Match Wines with Desserts

A full course meal ends with a delectable dessert that’s why it is important to serve something that will leave the palate satisfied. Usually, the dessert is paired with a glass of wine because they compliment each other. No wonder many people go to Walt Disney World between September and November so they can satisfy their sweet cravings. This is the time that the annual Epcot International Food & Wine Festival is held – where people can indulge in a superb selection of desserts paired with the perfect wine. However, after this event there are some people who are often [read more…]

 August 22, 2013  Posted by
Dec 282012
Baking Tips: Angel Food, Chiffon and Sponge Cake

When you are looking for a lighter, fluffier sweet treat to make at home, you may want to direct your attention to the beauty of angel food-, chiffon-, and sponge cake recipes. While not everyone will enjoy the lightness or texture of this dessert, there are many different ways to enhance the taste by experimenting with spices, nuts, and flavored glazes. What’s the Difference? Angel Food Cake – This sponge cake is described as delicate, light and airy. Since egg whites are used instead of the entire egg, the dessert is low-calorie and virtually fat-free. The typical one-ounce piece of [read more…]

 December 28, 2012  Posted by
May 242012
In the Spotlight: Homestead Favorites

Today, I’d like to introduce you to “Homestead Favorites”, a ranch with a long history, going back almost 150 years and 6 generations! In 1849, John Carsten Grupe, embarked on a sailing vessel which brought him on the long voyage around Cape Horn to California. The young man had been attracted to the coast by gold prospects, later turned his attention to freighting to the mine fields from Stockton to Mokelume Hill. After a few years, he began a very successful agricultural career in the Linden area. This pioneering family established a diverse and very successful farm raising fruits, vegetables, [read more…]

 May 24, 2012  Posted by
Feb 132012
Chocolate Brulees Dessert Recipe

Recipe and image courtesy of our friends at INGREDIENTS: 2 containers (6 oz each) Yoplait® Thick & Creamy French vanilla yogurt 2 tablespoons semisweet chocolate chips 2 teaspoons fat-free half-and-half 6 raspberries DIRECTIONS: 1. Spoon 1 container yogurt into each of two 6-oz brulee dishes or small custard cups. 2. Place chocolate chips and half-and-half in small microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir until smooth. Spread over top of each dish of yogurt in thin layer. 3. Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.

 February 13, 2012  Posted by
Jan 082012
National Pie Day and Laura’s Sticky Toffee Pudding Apple Pie Recipe

Throwing a pie baking – and pie tasting – party for friends or coworkers, or to raise money for a favorite charity, are all delicious ways to celebrate National Pie Day on Monday, Jan. 23, 2012. Why is National Pie Day celebrated on Jan. 23 or 1/23? Because celebrating the wholesome goodness of pie is as easy as 1-2-3! Bakers of all skill levels are invited to enter the 18th Annual APC/Crisco® National Pie Championships® to be held April 27-29, 2012 in Orlando. Entry forms will be posted soon at Those who prefer to appreciate the nuances of pie [read more…]

 January 8, 2012  Posted by
Dec 212011
What are Sipping Chocolates?

Sipping chocolates are not the same thing as drinking your typical mug of hot chocolate. The cacao tree produces beans that are used to make a variety of drinks – one of which was a sipping chocolate originally flavored with spices, wine, and chili peppers. A cup of hot cocoa is made with cocoa powder (which has the fat of cocoa butter pressed out of it), while sipping chocolates are made from real chocolate using the cocoa solids, which are then melted to create a creamy chocolate drink. History of Sipping Chocolates Sipping chocolates have a long history that traces [read more…]

 December 21, 2011  Posted by
Nov 242011
Thanksgiving Turkey Cookies Recipe

INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 container (16 oz) chocolate creamy frosting Candy corn Orange decorating icing Black decorating gel Miniature candy-coated chocolate baking bits DIRECTIONS 1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes. 2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. 3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing [read more…]

 November 24, 2011  Posted by
Nov 092011
Poppin' Fresh Citrus-Glaze Crullers Recipe

This recipe is courtesy of INGREDIENTS Rolls 1/4 cup LAND O LAKES® Butter, melted 1/2 cup granulated sugar 1 can (11 oz) Pillsbury® refrigerated bread sticks Glaze 2/3 cup powdered sugar 1/4 teaspoon grated orange peel 1/4 teaspoon grated lemon peel 1 tablespoon orange juice 1 teaspoon lemon juice DIRECTIONS 1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Place melted butter in shallow dish. Place granulated sugar in another shallow dish. 2. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. [read more…]

 November 9, 2011  Posted by