Northwest NEWS

May 6, 2002

Home & Garden

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Dining In: A brunch for Mother's Day

Crunchy Pecan-Apple Sour Cream Coffee Cake
   1-1/2 c. Crunchy Pecan Cereal, divided
   1 cup chopped pecans, divided
   1/3 c. firmly packed light brown sugar
   1-1/2 tsp. ground cinnamon
   1/3 c. flour
   3/4 c. (1-1/2 sticks) butter or margarine, divided
   2 medium tart green apples, peeled, cored and thinly sliced (about 2 cups)
   2 tsp. lemon juice
   1-3/4 c. flour
   3/4 tsp. baking powder
   1/2 tsp. baking soda
   1/4 tsp. salt
   1 c. granulated sugar
   1 teaspoon vanilla
   2 eggs
   1 container (8 ounces) sour cream
   20 caramels, unwrapped
   2 Tbsp. half-and-half
   Heat oven to 350F.
   MIX 1 cup cereal, 1/2 cup pecans, brown sugar and cinnamon in large bowl for pecan mixture; set aside. Mix remaining 1/2 cup cereal and 1/3 cup flour in medium bowl. Cut in 1/4 cup of the butter until mixture resembles coarse crumbs.
   Stir in 3/4 cup of the pecan mixture to form streusel crumb mixture. Set both mixtures aside.
   Toss apple slices with lemon juice; set aside. Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining 1/2 cup butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream until blended, beating on low speed.
   Microwave caramels and half-and-half in small microwavable bowl on HIGH 1 to 2 minutes or until caramels are melted. Stir; set aside. Spread 1/2 of the batter into greased 9-inch springform pan; sprinkle with reserved pecan mixture. Layer apple slices and drizzle with 1/4 cup of the caramel sauce. Gently spread with remaining batter. Top with reserved streusel crumb mixture.
   Bake10 minutes. Sprinkle with remaining 1/2 cup pecans. Bake 45 minutes or until cake tester inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Remove from pan. Makes 10 to 12 servings.
   Prep: 35 minutes
   Bake: 55 minutes plus cooling
  
   Double Banana Bread
   1-1/2 c. flour
   1/2 c. sugar
   2 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. salt
   2 eggs
   1-1/2 c.mashed ripe bananas (2 to 3 bananas)
   1/4 c. oil
   1/4 c. water
   1-1/2 c. Banana Nut Crunch cereal
   1 c. chopped walnuts (optional)
   Heat oven to 350F.
   Mix flour, sugar, baking powder, baking soda and salt in large bowl. Beat eggs in small bowl; stir in bananas, oil and water. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts. Pour into greased 9 x 5-inch loaf pan.
   Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes 18 (1/2-inch) slices.
   Chocolate Speckled Banana Bread: Stir 1 finely chopped square bittersweet or semi-sweet baking chocolate into batter before baking. After bread is completely cool, microwave 3 finely chopped squares bittersweet or semi-sweet baking chocolate with 1/3 cup heavy (whipping) cream on HIGH about 1-1/2 minutes. Whisk until smooth; drizzle over bread.
   Chunky Chocolate Banana Bread: Stir in 1 cup semi-sweet chocolate chunks or 3 chopped squares semi-sweet baking chocolate with cereal.
   White Chocolate Banana Bread: Stir in 1 cup white chocolate chunks or 3 chopped squares white baking chocolate with cereal.
   Note: For mini loaves, bake in 4 (5-3/4 x 3-1/4-inch) loaf pans 40 minutes.
   Prep: 15 minutes
   Bake: 65 minutes plus cooling
  
   Double Cranberry Biscotti
   2 c. flour
   1-1/2 tsp. baking powder
   1/4 tsp. salt
   1/2 c. (1 stick) butter or margarine, softened
   3/4 c. sugar
   2 eggs
   1 tsp. vanilla
   1-1/2 c. Cranberry Almond Crunch cereal
   1/2 c. dried cranberries, chopped
   Heat oven to 325F.
   Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and dried cranberries.
   Divide dough into 2 equal portions. On greased cookie sheet, shape dough into 2 logs, each 14 inches long and 2 inches wide.
   Bake 30 minutes or until lightly browned. Remove from cookie sheet. Place on cutting board; cool 10 minutes. Using serrated knife, cut each log into diagonal slices about 3/4-inch thick. Place slices upright on cookie sheet 1/2-inch apart. Bake 12 minutes or until slightly dry. Remove from cookie sheet. Cool on wire rack. Store in tightly covered container. Makes about 2 dozen.
   Special Extra: Add a delicious garnish by dipping ends of the biscotti in melted semi-sweet baking chocolate or premium white baking chocolate. Refrigerate on wax paper-lined tray until firm. Drizzle with melted chocolate of contrasting color, if desired. Refrigerate until firm.
   Prep: 15 minutes
   Bake: 42 minutes plus cooling
  
   Double Blueberry Muffins
   1-1/3 c. flour
   1/3 c. sugar
   1 Tbsp. baking powder
   1/4 tsp. salt
   1 egg
   1 c. milk
   1/3 c. butter or margarine, melted
   1-1/2 c. Blueberry Morning cereal
   3/4 c. fresh or frozen blueberries
   Heat oven to 400F.
   Mix flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl; stir in milk and butter. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and blueberries.
   Spoon batter into greased or paper-lined muffin pan, filling each cup 2/3 full.
   Bake 20 minutes or until golden brown. Serve warm. Makes 12 muffins.
   Chocolate Chunk Blueberry Muffins: For an extra indulgent muffin, add 1/4 cup semi-sweet or white chocolate chunks to the batter just before baking.
   Note: Recipe makes 24 to 30 miniature muffins. Spray pan with no-stick cooking spray. Bake 15 minutes.
   Prep: 15 minutes
   Bake: 20 minutes
  
   Recipes courtesy of Family Features.