Tips from a pro: Home baking for professional results

(ARA) - It's pretty easy to fall into a baking rut. There's the classic chocolate chip cookie, or maybe your kids have a home-baked favorite that you've made a thousand times. Once you get a recipe down, it sometimes feels easier to just go with what you know. But many bakers find that getting creative in the kitchen can be rewarding - literally.

Commercial and artisan bakers recently got together to test their mettle in creating deliciously unique recipes that incorporated raisins in new and different ways. They were competing in the America's Best Raisin Bread Contest, put on by the California Raisin Marketing Board. The contest brought in a crowd of distinguished bakers from across the country to create and showcase their prized loaves that included stand-outs such as Cardamom Pecan Raisin Bread, Honey Nut Raisin Bread and California Gold Rush Bread. While these creations were produced by the hands of the pros, they can certainly serve as mouth-watering inspiration for your next baking adventure at home.

The grand prize winner in the artisan category was Larry Lobe of Dawn Food Products in Phoenix. Lobe took top honors for his Sicilian Raisin Bread. His baking advice for everyone, from beginners to advanced home chefs, is to "use the finest ingredients possible." Look for natural, healthy products to incorporate into your creations, from trusted sources - whether it is dried fruit, spices or chocolate, you can find high-quality options at most grocery stores today.

As most kitchen enthusiasts know, the art of baking is not the same as the improvisational nature of cooking. As Lobe notes, it is a science, and he points out that it is essential to follow baking guidelines such as baker's percentages. Even though you need to keep the practical side of baking in mind, Lobe urges home bakers to take some chances. "Always be creative and come up with new and exciting ideas," he says.

Lobe also notes the importance of having a willing taste-test team. This is what he calls his "secret weapon" - something that most moms will easily find right at home. But you can also look to friends and family, too. "My neighbors know I'm a baker and can easily find their way to my house, so I get a lot of constructive criticism around the neighborhood."

There are a few characteristics that Lobe says he shares with other successful bakers. One is persistence - there will always be a less-than-perfect loaf or batch, but it's important to look at it as a lesson for improving the next one. The other is a dedication to looking for quality ingredients. If you start out with strong ingredients, you'll be better equipped to really make a superior product.

Look for high-quality flour and butter, and if you can find them, farm-fresh eggs, and then add to those basics with the best flavor enhancers you can find. Fresh, not stale, spices add dynamic scents and tastes (grind your own if you have the time) and California Raisins pack a sweet punch of flavor and have great nutritional value, too. For great recipe ideas that will be a big hit in your house, go to www.LoveYourRaisins.com.

Try applying Lobe's tried-and-true tips to the tasty, family pleasing recipe below. These unique muffins are easy-to-make and are great for breakfast or any time of day.

Savory Cheddar Muffins
Yield: 12 muffins

Ingredients:
2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon paprika
1/4 cup butter or shortening
1 egg, beaten
1 cup milk
1 cup grated cheddar cheese
2/3 cup California Raisins

Directions:
Sift the flour with the baking powder, salt and paprika. Cut in butter until mixture resembles fine crumbs. Stir in remaining ingredients until just moistened. Spoon into well-greased muffin pans. Bake at 425 degrees F for 25 minutes.

Courtesy of ARAcontent

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Take the Guesswork Out of Passover Meal Preparation With Cabot Creamery Cooperative's Kosher Sharp Cheddar

/PRNewswire/ -- For at-home cooks, professional chefs and culinary artists alike, the most challenging of all Jewish Holidays is just around the corner... Passover! When it comes to preparing kosher foods for the Seder and other Passover meals, there's no room for guesswork. And one challenge all those cooks face is ensuring that the cheese they use is strictly kosher for Passover.

Let's give thanks that there is help, both for those home cooks and the pros: Cabot Creamery Cooperative eliminates guesswork with its new OU Kosher-for-Passover Sharp Cheddar, certified by the Orthodox Union.

Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.

"Cabot has a longstanding tradition of making high-quality, certified kosher dairy products," states Roberta MacDonald, senior vice president of marketing for Cabot. "We work closely with our supervising rabbis from Orthodox Union and Tablet K to ensure the entire line of Cabot cheddars, cultured products, and butters meet the exacting kosher dietary standards." The OU Kosher Sharp Cheddar is available in random weight deli bars weighing approximately 10 ounces each. These bars are clearly marked with the OU's hologram sticker. Consumers may order Cabot's OU Kosher Sharp Cheddar only online at: www.shopcabot.com and can purchase Cabot's other OU and Tablet K certified kosher dairy products at select retailers throughout New England, Northeast and Mid-Atlantic states, Florida, and Georgia.

During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. Though there are variations, prohibited foods include the following:

-- leavened bread (bread with yeast or baking powder - anything that
rises)
-- cakes, biscuits, crackers
-- cereal and coffees containing cereal derivatives
-- wheat, barley, oats, spelt, rye
-- corn, millet
-- legumes (beans and peas; however, string beans are permitted)
-- all liquids containing ingredients or flavors made from grain alcohol
-- peanuts and peanut oil are permissible

-- More Passover info is available at:
http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.ht
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Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created two new Passover recipes made with Cabot OU Kosher Sharp Cheddar: Roasted Cauliflower and Cheese, and Potatoes Au Gratin. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot's website at: www.cabotcheese.coop/recipes

Roasted Cauliflower and Cheese
Makes 16 servings

1/4-cup extra-virgin olive oil
5 to 6 cups cauliflower florets, about 1-1/2 inches in diameter
(1 medium head)
1-teaspoon salt, plus more to taste
1/2-teaspoon ground white pepper, plus more to taste
1 tablespoon sliced garlic
2 sprigs fresh thyme
1/2-cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 450F.
2. Heat oil in large ovenproof saute pan over medium-high heat. Add
cauliflower and sprinkle with salt and white pepper. Add garlic and
thyme and saute until cauliflower is lightly golden.
3. Place in oven and roast for 5 to 8 minutes longer.

4. Remove from oven. Spoon off and discard any excess oil. Sprinkle
cauliflower with cheese. Return to oven for several minutes, or until
cheese is melted. Taste cauliflower, adding additional salt and white
pepper if needed.

Preparation time: 10 minutes
Cooking time: 20 Minutes

Nutrition Analysis

Calories 128, Total Fat 12g, Saturated Fat 2g, Sodium 436mg, Carbohydrates 3g, Dietary Fiber 2g, Calcium 70mg

Potatoes Au Gratin
Makes 6 servings

2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt, preferably kosher or sea salt, to taste
Freshly ground black pepper to taste
2-1/2 cups whole milk or cream
1 cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 325F. Butter large shallow baking dish or coat with
nonstick cooking spray.
2. In large bowl, toss together potatoes, thyme and garlic; season
generously with salt and pepper. Spread potatoes evenly in prepared
dish. Pour cream over potatoes to cover.
3. Bake for 1-1/2 hours, or until potatoes appear to be melting into
cream.

4. Preheat broiler. Sprinkle cheese evenly over potatoes and place under
broiler until nicely browned. Let stand for 5 to 10 minutes before
serving.

Preparation time: 10 minutes
Cooking time: 1-1/2 hours

Nutrition Analysis

Calories 186, Total Fat 8g, Saturated Fat 5g, Sodium 505mg, Carbohydrates 18g, Dietary Fiber 2g, Protein 11g, Calcium 280mg

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Take an Oath to Lighten Up With Delicious Inauguration-Day Party Recipes

/PRNewswire/ -- Change, change, change: it's coming next Tuesday, and if you're planning your own Presidential Inauguration Party - rather than shelling out thousands of dollars to attend one of the official balls in Washington - we have some party-changing (and healthy) ideas about what to cook and serve.

Cabot Creamery Cooperative, makers of "the World's Best Cheddar Cheese," has a full menu of delicious and healthy low-fat recipes that are sure to make your Inauguration Day Party the healthiest and tastiest event in town.

"2009 offers the chance of a new start for everyone," says Sara Wing, Registered Dietitian and Cabot's Health and Education Programs Manager. "One of the most important changes you can make is to eat healthier and get more exercise. But eating healthy doesn't mean you have to eat foods that are bland or tasteless - lots of healthy foods taste great, too."

"First, reduce the amount of fats in your diet," Wing advises, "like low or no-fat dairy products. Choose fish, poultry, and the leanest cuts of meat you can find, and be sure to increase the amount of fresh fruit and vegetables in your diet. Everyone advises this, but few truly appreciate the life enhancing benefits available with these changes."

Cabot's website (www.cabotcheese.coop/recipes) offers dozens of delicious and healthy ideas for your January 20 Inauguration Party menu so you too can celebrate this historic occasion in style with your own swank affair that reduces fat, increases taste, and helps your change to a healthier lifestyle.

And that's fundamental personal change we can believe in.

Here are just a few easy-to-make, healthy and affordable recipes featuring Cabot's 50% or 75% Reduced Fat Sharp Cheddar Cheese. They're perfect for celebrating the inauguration of America's 44th President from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of "The World's Best Cheddar."

Reduced Fat Cheddar Fondue
Makes 6 appetizers or 4 main-course servings
2/3 cup low-fat (1%) milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
Pinch grated nutmeg
4 ounces Cabot 50% Reduced Fat Cheddar, grated
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked



1. In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.

2. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

3. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.

Nutrition Analysis

Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg

Black Bean Chili Dip
Makes 2 cups for about 8 servings

1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray

1 1/4 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (5 ounces)

2 tablespoons drained canned green chilies

1. Preheat oven to 375 degrees.

2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.

3. Sprinkle with cheese and green chiles.

4. Cover and bake at 375 degrees for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.

Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.

Nutrition Analysis

Calories 69, total Fat 2g, Saturated Fat 1g, Sodium, 259mg, Carbohydrates 8g, Dietary Fiber 26, Calcium 140mg

Cheddar, Zucchini & Garlic Bruschetta
Makes 8 servings

8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped

Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don't overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis

Calories 126, Total Fat 4g, Saturated Fat 2g, sodium 306mg, Carbohydrates 17g, Dietary Fiber 7g, Calcium 130 mg

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