Recipes

1. Recipes Miss Beck’s Class Social Studies December, 2012

2. Research in the Computer Lab!

3. Project: United States Unit Lesson: Each student has been researching their assigned “State” in the computer lab using the internet and Culture Grams online resource. They have been gathering information and looking for interesting facts about their state, along with their state locations, capitals, and physical features. Students learned how to create a PowerPoint slide and copied and pasted their states favorite recipe onto their special slide. They learned how to insert clip art and had fun finding just the right one! Students then, equipped with their research sheet, went back to the classroom to write in their state information. We have compiled all of our recipes into a special recipe collection for you! Enjoy! Extension Activity--We will be using our slides when we study about fractions in Math using this scenario: All students are chefs for the president of the United States. They are in charge of preparing the menu for an upcoming dinner, which will be attended by diplomats from all over the world. The president would like to serve a variety of dishes from each state in the US. They will need to double the recipes for the main and side dishes in order to feed all of the diplomats. They will need to triple the dessert recipes, though, because the diplomats have a sweet tooth. They should pay special attention to doubling and tripling the fractions in the recipes. When the students are done with their calculations, I will them that we have just received a memo from the White House saying that due to unexpected events, the dinner has been postponed and as a result several diplomats will not be able to attend. The students now need to halve the original recipes for main and side dishes and—as several diplomats have lately decided to go on a diet—quarter the dessert recipes. Students check their fractions against each other’s recipes to make sure their calculations are correct and that they will turn out delicious on the big night! Common Core State Standards Initiative Kindergarten–Grade 5, Anchor Standards for Reading, Key Ideas and Details, Standard 1. Reading: Informational Text, Grade 4, Key Ideas and Details, RI.4.1. Kindergarten–Grade 5, Anchor Standards for Reading, Integration of Knowledge and Ideas, Standard 7. Reading: Informational Text, Grade 4, Integration of Knowledge and Ideas, RI.4.7. National curriculum standard's Principles and Standards for School Mathematics • Problem Solving Standard [Grade 3–5]: Instructional programs from prekindergarten through grade 12 should enable all students to solve problems that arise in mathematics and in other contexts. • Number and Operations Standard: Instructional programs from prekindergarten through grade 12 should enable all students to understand numbers, ways of representing numbers, relationships among numbers, and number systems. o [Grade 3–5]: All students should develop an understanding of fractions as parts of unit wholes, as parts of a collection, as locations on number lines, and as divisions of whole numbers. “US.” CultureGrams Kids Edition. ProQuest, 2010. Web. 30 Nov. 2012.

4. Alaska Akutaq • A Yupik word meaning “mixed together.” • Note: • For thousands of years natives made this dish when they went on their winter hunting expeditions, using animal fat instead of Crisco. Recipes vary from family to family and have been handed down for generations. • Ingredients: • 1 large whitefish1 cup CriscoSugarBerries (blueberries or blackberries) • Directions: • Boil whitefish until done. • Debone all fish and squeeze all liquid from fish so it's dry and fluffy. • Whip Crisco until fluffy. Add to fish and stir in well. • Add sugar to taste. • Add berries. Keep cool or freeze. Turcotte

5. Arizona Chicken Chimichangas • Ingredients: • Chimichangas:1 1/2 cups chicken broth1 cup uncooked long-grain rice1/2 cup red enchilada sauce1 1/2 onions, diced, divided6 (12-inch) flour tortillas4 cups diced cooked chicken breast, divided1 pound Monterrey Jack cheese, shredded, divided1 (6-ounce) can sliced black olives4 cups refried beans, divided1/4 cup vegetable oilTopping:3 avocados, peeled and pitted1/2 cup finely chopped cilantro2 tablespoons lemon juice3 green onions, diced1/4 cup finely chopped jalapeno chili peppers1 tomato, diced2 cups shredded lettuce1 cup sour cream2 cups shredded Cheddar cheese • Directions: • In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender. • Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold). • When rice mixture is ready, spoon equal amounts of the following onto each tortilla: chicken, shredded Monterrey Jack cheese, diced onion, olives, rice mixture, and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. • Heat oil in a large skillet and fry the filled tortillas, turning until browned on all sides. Drain on paper towels. • To serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chili peppers, and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream, and shredded Cheddar cheese. Turgeon

6. California Peach Salsa • Ingredients: • 2 (15-ounce) cans peaches, drained and chopped (if you want to make this California style, use fresh peaches)2 green onions, sliced thin, including tops2 tablespoons lime juice2 teaspoons chopped fresh cilantro2 teaspoons garlic chili sauce1/2 teaspoon five spice powder1/4 teaspoon white pepper • Directions: • In a bowl, mix the chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, and white pepper. Mix well. • Chill before serving. • Hint: • Serve as a salsa with tortilla chips or as a garnish for meat dishes. Welch

7. Florida Spicy Cuban Chicken • Ingredients: • 1 teaspoon cumin3 cloves garlic, chopped1 fresh red chili pepper, chopped1/4 teaspoon salt2 tablespoons olive oil5 teaspoons orange juice5 teaspoons lemon juiceTwo 8-ounce boneless, skinless chicken breast halves2 tablespoons olive oil1/2 cup orange juice1 teaspoon lime zest1 teaspoon honey1 teaspoon soy sauce1/4 cup cold, unsalted butter, cut into pieces1/2 cup diced mango1/2 avocadoChopped fresh cilantro, to tasteChopped fresh parsley, to taste • Directions: • Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chili pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with this marinade, then place into the refrigerator and allow to marinate for about 2 1/2 hours. • Preheat oven to 350°F. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes. • While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside. • To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley. Bernard

8. Georgia Fried Chicken • Ingredients: • One 3-pound whole chicken, cut into pieces1 cup all-purpose flourSalt to tasteGround black pepper to taste1 teaspoon paprika1 quart vegetable oil for frying • Directions: • Season chicken pieces with salt, pepper, and paprika. Roll in flour. • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365°F. • Place chicken pieces in hot oil. Cover and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels. Corfey

9. Hawaii Kalua Pig • Ingredients: • 4–5 pound pork butt2 1/2 tablespoons kosher salt2 tablespoons liquid smoke1 banana leaf (or substitute 4–5 whole, unpeeled bananas)4–6 ti leaves (or substitute aluminum foil) • Directions: • Trim any excess fat from the roast. • Make several shallow long cuts along the roast, or pierce liberally with a fork to allow the salt and liquid smoke to penetrate the meat. Rub the roast with salt and liquid smoke. • Wrap the roast with a banana leaf (or place whole bananas on top of meat). • Cut the ribs from the ti leaves and wrap over the banana leaf. (Ti leaves can often be obtained from a local florist. Substitute aluminum foil if ti leaves are not available.) Tie securely with twine. • Roast in a 325–350°F oven for about 45 minutes per pound. When meat is done, remove ti leaves (or foil), banana leaf (or bananas), and shred pork. Romano

10. New Hampshire Cranberry Orange Cake • Ingredients: • Cake:2 1/4 cups flour1/4 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda1 cup sugar1 cup walnuts, chopped1 cup dates, diced1 cup cranberries, diced2 tablespoons orange zest2 eggs, beaten1 cup buttermilk3/4 cup oilGlaze:3/4 cup orange juice1 cup sugar • Directions: • Preheat oven to 350°F. • Sift together flour, salt, baking powder, and baking soda. Stir in the sugar, walnuts, dates, cranberries, and orange zest. • In a separate bowl, combine the eggs, milk, and oil. Add to the fruit mixture, stirring well. Pour the batter into a well-greased 9 1/2-inch Bundt pan. • Bake 50 to 60 minutes. Cool until lukewarm. Remove from pan and place on a wire rack with a pan underneath. Poke holes in the top of the cake with a toothpick, and pour glaze over the cake. Salvage glaze drippings from the pan and pour over again. Wright

11. Illinois Chicago-Style Deep Dish Pizza • Ingredients: • 1 teaspoon active dry yeast (fast rising yeast is acceptable)3/4 cup warm water (about 90°F)1 cup flour2 tablespoons olive oil1 tablespoon sugar1/2 teaspoon salt2 cups additional flour1 cup additional warm water4 tablespoons cornmeal1 or more (6 to 8 ounce) can(s) of prepared pizza sauce1 pound shredded Mozzarella cheeseOptional ingredients (pepperoni, sausage, green pepper, etc.) • Directions: • In a mixing bowl or dough mixer, mix the yeast and 3/4 cup warm water. Let this stand for a few minutes to activate the yeast. • Add and mix the 1 cup flour, oil, sugar, and salt into a smooth batter. Add the additional 2 cups flour and 1 cup water. Mix this until the dough has a slightly sticky consistency. Add additional water or flour to adjust the consistency. Mix and knead the dough until the dough springs slightly when touched. • Let the dough rise in a warm location in a greased bowl until it doubles. Punch down the dough in the bowl. Put it onto a floured, flat surface. Roll or shape the dough to the shape of a pizza pan and form an edge with the dough up the side of the pan for the crust. Roll the dough thicker for deep dish pizza and thinner for a crisper, more traditional pizza crust. • Preheat the oven to 425°F. Spread the pizza sauce on the dough, leaving the edge crust uncoated. Add any optional ingredients (pepperoni, sausage, green pepper, etc.). Spread the grated Mozzarella cheese evenly across the pizza, leaving the edge crust untouched. • Bake the pizza in the preheated oven for 25 to 30 minutes or until the crust and cheese are lightly brown. If the pizza is browning on the crust and not in the middle, line the edge crust with aluminum foil to prevent burning. • Remove from the oven. Cut into about 8 triangular, pie-shaped slices and serve Patel

12. Louisiana Gumbo • Note: • Gumbo originated in southern Louisiana and reflects the many cultures that have settled there. It traditionally contains meat or some sort of shellfish, as well as onions, celery, and bell peppers, and is served over rice. • Ingredients: • 4 chicken breasts1 cup canola oil2 bell peppers1 large onion4 stalks of celeryHomemade chicken stock (or substitute water)1 cup flour1 package of precooked andouille sausage or other spicy sausageCayenne pepper to tasteSalt to taste • Directions: • Brown the outside of the chicken breasts in small amount of oil then set aside. • Cook the peppers, onion, and celery in oil in a large saucepan until softened. • Slowly stir in chicken stock and flour. • Cut up chicken breasts and add to the gumbo to cook until done. • Slice up precooked andouille sausage and add 1/2 hour later. Simmer. • Serve in a bowl with a little rice and green onions on top. Gumbo tastes better if it is left overnight and eaten the next day. Gutierrez

13. Massachusetts New England Clam Chowder • Ingredients: • 1 pound clams, canned or frozen and thawed, minced3 ounces salt pork, diced1 medium onion, diced2 tablespoons white flour 1 cup boiling water Salt and pepper to taste1 medium potato, diced 1 1/2 quarts milk, scalded 1 tablespoon butter • Directions: • If using frozen clams, drain and reserve liquid. • Cut away the hard parts of the clams and set aside. • Sauté salt pork in a heavy iron pot until brown and crisp. • Remove pork, leaving the hot fat. Add hard parts of clams and onions and sauté in hot fat until onion is light brown. • Stir in flour, then slowly add boiling water, salt, pepper, and diced potato. • Cover and simmer gently 10 minutes or until potato is tender. • Add soft parts of clams and reserved liquid. • Just before serving, stir in scalded milk and butter. • Heat thoroughly, but not to boiling. • Serve piping hot with oyster or soda crackers Perez Soto

14. Maine Blueberry Slump • Ingredients: • 2 cups fresh Maine wild blueberries1/2 cup sugar1 cup water1 cup sifted flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk • Directions: • Combine blueberries, sugar, and water in a saucepan and stew them over medium heat. • Mix flour, baking powder, and salt in a bowl. Add milk to the dry mixture, stirring quickly to make a dumpling dough that will drop from the end of a spoon. • When sauce is boiling, drop dumplings (about 1 to 2 inches in size) into it. Lower heat a little and cover pan tightly. Cook for about 20 minutes. • Spoon dumplings into shallow bowls and cover them with sauce. Top with cream or whipped cream if desired. Caruso

15. New Jersey Old Fashioned Taffy • Note: • New Jersey legend states that the first salt water taffy was made and sold on the boardwalk in Atlantic City in the 1880s. It is not actually made with salt water but regular water and table salt. To this day, the candy is made and sold on the boardwalk and is a favorite with summer tourists. • Ingredients: • 1 cup white sugar1/4 cup light corn syrup2/3 cup water2 tablespoons butter1 tablespoon cornstarch1 teaspoon salt1 teaspoon vanilla, mint, or your favorite flavor extractFood coloring • Directions: • Butter one 8-inch square pan; set aside. • In a 2-quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch, and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250°F (120°C). • Remove from heat; stir in vanilla, mint, or favorite flavor extract, and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.) • At this point, fold, double, and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape. Baja

16. North Carolina Coleslaw • Ingredients: • 1 head cabbage, slivered1 large onion, slivered1 cup apple vinegar1 cup sugar3/4 cup vegetable oil1 tablespoon fresh celery, finely chopped2 teaspoons dry mustard powder1 teaspoon salt • Directions: • Chop or sliver the onion. • To make the dressing, add all ingredients except for the cabbage in a bottle or sealable jar, and shake well to blend aromas • If desired, heat the vinegar, oil, and sugar mix to quickly dissolve the sugar. • Let the slaw dressing rest overnight; shake regularly. • Keeps well outside the fridge, but cool the dressing so when it is added to the cabbage, the salad mix will immediately have a lower temperature, which is better for conservation of crispness during storage. • A couple of hours before serving the coleslaw, chop or sliver the cabbage, put in a bowl, add the dressing, mix thoroughly, and store in the fridge. Baez

17. New York Egg Cream • Note: This classic New York soda fountain drink interestingly enough has no eggs or cream in it. It is particularly associated with Brooklyn, where for many years it was sold in almost every corner candy store. • Ingredients: • 1/2 cup seltzer water1/2 cup milkChocolate syrup, to taste Directions: • Pour the seltzer into the glass first or it may bubble out of the glass. • Pour in milk and stir in chocolate syrup until dissolved. Rodriguez

18. Biscochitos Ingredients: 1 pound shortening1 1/2 cups sugar2 teaspoons anise seed2 eggs, beaten6 cups flour3 teaspoons baking powder1 teaspoon salt1/2 cup fruit juice1 tablespoon cinnamon Directions: In a large bowl, cream shortening, sugar and anise seed. Add eggs and beat well. Combine flour, baking powder, and salt in another large bowl. Alternate adding flour and fruit juice to creamed mixture until a stiff dough has been formed. Knead dough slightly. Pat or roll to 1/4- to 1/2-inch thickness. Cut dough into desired shapes. Combine sugar and cinnamon in a shaker. Dust the top of each cookie with a small amount of mixture. Bake in a 350° oven for 10 minutes or until cookies are lightly browned. Yields: 5 dozen Aponte New Mexico

19. Nevada Cowboy Chili • Ingredients: • 1/2 cup lard 3 medium onions, coarsely chopped2 green bell peppers2 celery stalks, coarsely chopped1 tablespoon jalapeño peppers, pickled8 pounds coarse ground beef chuck30 ounces stewed tomatoes15 ounces tomato sauce6 ounces tomato paste8 tablespoons ground red-hot chili4 tablespoons ground mild chili2 teaspoons ground cumin 3 bay leaves 1 tablespoon hot sauceGarlic salt to tasteOnion salt to tasteSalt and pepper to tasteWater • Directions: • In a large heavy pot, heat the lard over medium-high heat. Add the onions, peppers, celery, and jalapeños. Cook, stirring, until the onions are translucent. Add the meat and brown. • Stir in the remaining ingredients, adding enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours, stirring often. Pena

20. Oregon Oregon Hazelnut Trail Mix • Ingredients: • 6 cups Kix cereal1 1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts1 cup golden raisins1 cup banana chips1 small package non-instant vanilla pudding1/2 cup honey1/2 cup peanut butter • Directions: • Mix cereal, nuts, raisins, and banana chips together. • In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. • Remove from heat. Stir in peanut butter; mix well. • Pour over cereal mixture and mix until coated. Put on cookie sheet to cool Phillips

21. Pennsylvania Philadelphia Cheesesteak Sandwich • Ingredients: • 2 tablespoons vegetable oil2 medium onions, sliced as thin as possible and rings separated1/2 cup sliced mushrooms12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast); freeze steak before slicing and slice it paper thinSalt and coarsely ground black pepperCheese Whiz or provolone cheese slices1 Italian, French, or hoagie rollDill pickle spears • Directions: • In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. • Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. • Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste. • Heap cooked meat mixture in a long pile across pan. • Lay cheese slices over meat until melted. If using Cheese Whiz, melt in the microwave. • Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. Slice sandwich into two or four pieces, and serve with a dill pickle. • Yields: • 2 servings Bahnick

22. Pennsylvania Shoo Fly Pie Note: The shoo fly pie is a traditional Pennsylvania Dutch dessert. Many say it gets its name because flies were drawn to the sticky molasses in the cooling pie and had to be shooed away. Ingredients: Pastry for 9-inch one crust pie3 tablespoons solid vegetable shortening or butter, room temperature1 1/2 cups all-purpose flour2/3 cup firmly-packed brown sugar1/4 teaspoon salt1 teaspoon baking soda1 cup hot water1 cup dark molasses (can substitute 1/2 cup dark molasses and 1/2 cup light or dark corn syrup)1 egg Directions: • Preheat oven to 400°F. • Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside. • In a large bowl, using a pastry blender or two knives, cut shortening or butter into flour, brown sugar, and salt until mixture is crumbly and particles are the size of small peas; set aside. • In a large bowl, add baking soda and hot water; stir until baking soda is dissolved. Add molasses (or molasses and corn syrup combination) and egg; beat until well blended. • Pour into prepared unbaked pie shell, filling half full (you may not need to use all of the filling; if you overfill the shell, it will overflow during baking). Trim overhanging edge of pastry 1/2 inch from rim of plate. • Gently sprinkle prepared crumb mixture evenly over top of the pie (crumbs will both partly sink and partly float). • Bake 10 minutes and then reduce oven to 350°F. Bake an additional 35 to 40 minutes or until knife inserted in center comes out clean. Remove from oven and cool on a wire rack before serving. Bahnick

23. Pennsylvania Philadelphia Cheesesteak Sandwich • Ingredients: • 2 tablespoons vegetable oil2 medium onions, sliced as thin as possible and rings separated1/2 cup sliced mushrooms12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast); freeze steak before slicing and slice it paper thinSalt and coarsely ground black pepperCheese Whiz or provolone cheese slices1 Italian, French, or hoagie rollDill pickle spears • Directions: • In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. • Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. • Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste. • Heap cooked meat mixture in a long pile across pan. • Lay cheese slices over meat until melted. If using Cheese Whiz, melt in the microwave. • Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. Slice sandwich into two or four pieces, and serve with a dill pickle. Castillo

24. South Carolina Low Country Boil • Note: • Also known as Frogmore stew, low country boil is easy to make in large quantities for large groups. All the ingredients are boiled together and then poured out onto some spread out newspaper so that everyone can dish up their own. • Ingredients: • 1 1/2 gallons waterJuice of one lemonSalt to taste3 tablespoons Old Bay seasoning2 pounds sausage, cut into 1/2 inch slices10 to 12 ears of corn on the cob, broken into 3 inch pieces4 pounds uncooked shrimp in shell • Directions: • In a large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay seasoning; bring to a boil. • Add sausage and gently boil, uncovered, 5 minutes. • Add corn and cook for an additional 5 minutes (begin timing immediately; don't wait until water is boiling). • Add shrimp and cook an additional 3 minutes longer. Remove from heat, drain immediately, and serve Biskaduros

25. Texas Texas Red Chili • Ingredients: • 2 lbs ground beef1 (14.5-ounce) can tomatoes, pureed2 tablespoons tomato paste4 to 6 ounces chicken stock or water1/4 cup red chili powder2 tablespoons garlic powder1 onion, chopped fine1 1/2 teaspoons dried oregano1/2 teaspoon paprika1 1/2 teaspoons cumin4 medium chipotle peppers, ground dry, seeds and all2 tablespoons corn masa flourSalt and pepper to taste2 tablespoons vegetable oil or bacon grease • Directions: • Heat oil or bacon grease in a large pot or dutch oven over medium heat. • Crumble in ground beef, break up any lumps with a wooden spoon and cook, stirring occasionally until meat is browned. Drain off all fat and return meat to pot. • Add remaining ingredients and simmer uncovered for one hour, stirring often to prevent burning. Add chicken stock or water as needed to achieve desired consistency. • Taste and adjust seasoning if necessary. • Simmer uncovered for an additional hour, adding liquid if necessary. • Serve with cheddar or jack cheese and sour cream Orareo

26. Vermont Sugar on Snow • Ingredients: • 1/2 cup pure Vermont maple syrup1 cup packed snow or crushed ice • Directions: • Heat the syrup without stirring to 233°F. • Pour or drizzle (again without stirring) the syrup immediately over the packed snow or crushed ice to form a thin coating. • If the syrup sits on top of the snow and clings to a fork like taffy, it's ready. Miss Beck

27. Virginia Peanut Brittle • Note:Virginia grows a variety of peanuts larger than most. Particularly popular during the Civil War, Virginia peanuts are now salted, roasted, made into peanut butter, and the tasty treat peanut brittle. • Ingredients: • 2 cups sugar1 cup light corn syrup1 cup water2 cups unroasted peanuts, cut in pieces1/4 teaspoon salt1 teaspoon butter1/4 teaspoon baking soda • Directions: • Combine sugar, corn syrup, and water in 12-inch heavy skillet. • Cook slowly over medium heat, stirring constantly, until sugar is dissolved. Continue cooking until mixture reaches soft ball stage (236°F) on candy thermometer. • Add peanuts and salt; cook to just beyond the soft crack stage (290 to 300°F). • Add butter and baking soda, stirring to blend (mixture will foam). • Pour onto two large, buttered baking sheets. Lift candy around edges with spatula and run spatula under candy to cool it partially and keep it from sticking. • While candy is still warm, but firm, turn it over and pull edges to make the brittle thinner in the center. When cold, break into pieces with knife handle Rublesky

28. Washington Baked Apples • Ingredients: • 4 medium apples2 teaspoons lemon juice2⁄3 cup apple juice1⁄2 cup granola without raisins3 tablespoons dried cranberries, chopped1 tablespoon packed brown sugar1 tablespoon butter, melted1⁄2 teaspoon ground cinnamonVanilla Sauce:1 package (3-ounce) cook-and-serve vanilla pudding mix1 1⁄2 cups fat-free or low-fat milk1 cup fat-free plain yogurt • Directions: • Preheat oven to 350°F. • Cut 3⁄4-inch slice from top of each apple to make flat top. Cut small slice from bottom of apples so apples stand upright. • With vegetable peeler, remove about one inch of skin around top of each apple. Remove core from each apple to within 1⁄2-inch of bottom (use melon ball tool, grapefruit spoon, or small paring knife). • Brush cut part of apples with lemon juice. Place apples in small shallow baking dish. • Pour apple juice in bottom of dish. • In medium bowl, combine granola (crush if clusters are large), cranberries, brown sugar, butter, and cinnamon. Spoon into and on top of each apple, dividing evenly. • Bake apples until tender, 40 to 45 minutes, covering loosely with foil halfway through to prevent over-browning. While apples bake, prepare sauce. • Cook pudding as package directs using 1 1⁄2 cups milk. Spoon into medium bowl. • Cool to lukewarm, about 15 minutes, stirring occasionally. • Whisk in yogurt. To serve, spoon vanilla sauce into 4 shallow bowls. • Place apples on sauce. Pour juices from baking pan over apples DeOliveira