RICOTTA

®
CON LATTE
AMERICA’S BEST RICOTTA
IS FOUND IN THE DELI
We choose to craft this cheese
with both whey and milk, and
we never add preservatives.
The flavor is fresh and clean
and the texture is smooth
and luxurious, the finest
brand of ricotta on the
market today.

At BelGioioso,
every cheese
is a specialty.

Look for BelGioioso in the

Deli specialty cheese case.
belgioioso.com/product-locator

rBST Free | Gluten Free | Award-Winning | Kosher

VINE-RIPENED
TRADITION
Starting with vine-ripened tomatoes from their backyard
garden, our founders set out to craft a delicious-tasting
sauce that’s made with only high-quality ingredients.
Over 80 years later, RAGÚ® sauce continues the
legacy with sauces made with no artificial colors
and no high-fructose corn syrup.

©2020 Mizkan America, Inc.

 Greetings

35
Jeanne Sidner,
Content Director

Ready for spring?

Here at Taste of Home, we sure are—and in this issue, we have the
recipes and flavors to prove it. From the gorgeous Lemon Lover’s
Pound Cake Bundt featured on our cover (recipe, page 49) to sweet
and savory rhubarb (page 52) to fun ideas for creating your own fresh We were just as excited to try
Shannon Sarna’s gorgeous
herb garden (page 81), we’re excited to shake off winter’s grip and Passover Rainbow Cookies
brighten up our tables. as her girls, Ella and Billie.
For an instant mood-lifter, check out our Generational Gems
contest winners (page 71). We were overwhelmed with your response
64
to this contest, which asked for your special family recipes that
have been handed down through generations. Our food editors
loved reading through the hundreds of heartwarming stories and
tasting your heritage recipes. Selecting the winners for this contest
was no easy task, but thank you for making it so deliciously difficult!
We know you’re always looking for easy weeknight dinners, too.
So we think you’ll love the comforting sheet-pan suppers in our
Roasted feature (page 38), plus fun breakfast-for-dinner recipes
(page 23) and smart ways to turn leftover Easter ham into delicious
dinners later in the week (page 28). It was a blast creating 10 new,
No matter what’s bringing you to the table —Easter, Mother’s Day fun flavors for deviled eggs...
or just quality family time—we know you’ll find new recipes you and even more fun gobbling
them all up after!
can’t wait to share together.

67

Hover camera here!

Chances are, we have a newsletter tailored to your tastes,
from Meal Prep & Planning to Gluten Free ideas. Let your
smartphone take you to the sign-up to have recipes delivered
to your inbox. Or enroll at tasteofhome.com/newsletters.

DISCOVER MORE! Get free access to even more Taste of Home content with When we say this is the best
smart codes like this one. Just open your smartphone camera and hover over vanilla cake ever, we mean it.
the code. (No app needed!) Your phone will take you to how-to videos, product Take it to any spring party and
roundups and more for an interactive Taste of Home experience. let the oohs and aahs roll in.

TASTEOFHOME.COM APRIL/MAY 2020 3

 APRIL• MAY 38
60

71

23
71
81

FEATURES MIXING BOWL TEST KITCHEN INSIDER

38 Roasted! 15 Starters • Discover cheese-filled 67 The Best • Meet the vanilla cake
Give your fave seasonal dishes, bright decor, a thoughtful and buttercream of your dreams.
Mother’s Day idea and more! 70 Ask Sarah • Get a handle on ham
veggies and proteins
18 Pet Love • Cat-friendly plants just in time to host Easter brunch.
some oven lovin’. keep your space perky and your 71 Contest • These retro treats came
46 Spring Fling tabby happy. straight from Gran’s recipe box.
Sunny flavors shine bright 20 Inside Out • Flaxseed takes your
GATHER
in five impressive Bundts. health game to the max.
81 Pop-Up Party • Grab some pals
52 Ripe and Ruby FAMILY KITCHEN and planters. It’s an herb swap!
Turn those rhubarb stalks 23 Quick Fix • Make ’em in the a.m. 88 Make It & Take It • Mom will be
into something truly special. or the p.m.—these recipes please. berry grateful for this sweet curd.
Meal Planner • Slow-cook a 90 Food for Good • Actress Jennie
60 Smitten in the Kitchen 28
Garth stars as a Feeding America
ham, then serve it up for the
Blogger Deb Perelman next two suppers, too. ambassador.
dishes out doable meals
35 Bakeable • Cookbook author
to her million-plus followers. Shannon Sarna’s bakes brim with IN EVERY ISSUE
memories and heirloom flavor. 3 Greetings
6 Contact Us
ON OUR COVER 10 Recipe Index
Lemon Lover’s Pound Cake, 64 Tasty 10
recipe on page 49. Cover by 92 Field Editor List
Dan Roberts (Photographer),
Stephanie Marchese (Set Stylist),
94 Why I Cook
Josh Rink (Food Stylist)

4 APRIL/MAY 2020 TASTEOFHOME.COM

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
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T
FIELD EDITOR SPOTLIGH

THE ULTIMATE
AIR-FRYER GUIDE
Do you have air-fryer
frenzy? Our Test Kitchen
pros have been busy Marina Castle Kelley,
tinkering with the “it” Canyon Country, CA
kitchen gadget. Along the
Marina has contributed
way, they’ve uncovered dozens of recipes to Taste of
brilliant tips for producing Home, including her Carrot
irresistibly crispy, crunchy, Cake Cookies and Nena’s
lightened-up fried foods Papas Rellenas (stuffed
like apple pie egg rolls potato balls). But it’s her
and tasty taquitos. From arroz con pollo recipe that’s
recipe ideas to easy truly special. It was given to
cleaning tips to the best Marina by her Cuban-born
air fryers to buy for your mother, who got it from her
family, we’ve rounded up grandmother. The recipe
all our best advice in one has been updated, though,
handy online guide. If “by removing the sentence
you’re getting into the ‘go outside and find a
air-fryer game, you’ll want plump chicken,’” Marina
to bookmark this one! says with a laugh. Find all
tasteofhome.com/ of Marina’s recipes online!
airfryerguide tasteof home.com/
marina

Take the Cake The Need for Speed

From a fun Peeps treat to Think fast! The Taste of Home Quick
sunny lemon cakes to classic Cooking Annual Recipes 2020
carrot cake, our collection cookbook is here to save those
of Easter cakes serves up extra-busy days. With over 550
60 gorgeous ways to end recipes and tips, this cookbook has
this year’s Easter dinner on a slow-cooker and Instant Pot ideas,
sweet note. Find the perfect 30-minute dinners, five-ingredient
cake for your dessert table favorites and more. Sign up now
right here. tasteofhome for your FREE 30-day preview!
.com/eastercakes tasteofhomebooks.com/Q20

SPRING There’s so much to be excited for this season, including

IN A BOX! our all-new Spring Special Delivery Box, packed with
gobs of goodies for cooking fun. Something else to look
forward to? The One Pot Favorites cookbook tucked inside! You’ll find 425
one-dish wonders, like Dutch oven dinners, sheet-pan suppers, cast-iron
classics and more. Order a box today to snag your copy plus more spring
surprises just waiting to be unboxed. shoptasteofhome.com/delivery

8 APRIL/MAY 2020 TASTEOFHOME.COM

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 RECIPE INDEX
APPETIZERS & SNACKS

Asian Deviled Bloody Mary Buffalo Deviled Chutney Deviled Crab Cake Deviled Curried Deviled
Eggs 64 Deviled Eggs 65 Eggs 64 Eggs 65 Eggs 65 Eggs 64

BEVERAGES

Guacamole Deviled Herbed Deviled Italian Deviled Mini Cheese Southwest Deviled Apricot Ice Cream
Eggs 65 Eggs 65 Eggs 64 Balls 17 Eggs 65 Soda 76

BREADS BREAKFAST

Hibiscus Tea 16 Rosemary Blueberries & Grandma’s Onion Bacon Corn Omelet Waffles
Strawberry Cream Coffee Squares 78 Pancakes 24 with Sausage
Daiquiri 87 Cake 50 Cheese Sauce 26

CONDIMENTS DESSERTS

Berry Curd 88 Cherry-Almond Mom’s Pickled Rhubarb Apricot Mud Hen Banana Pound
Ham Glaze 70 Carrots 73 Chutney 53 Cake Bars 74 Cake 49

Best Vanilla Best Vanilla Blackberry Bread Pudding Cherry Chocolate Jelly Doughnut
Buttercream 68 Cake 68 Buttercream 94 Pie 78 Marble Cake 50 Cake 49

Volunteers from across the U.S.—and Canada—belong to the

big, happy Field Editor family! They share recipes, reviews and
10 APRIL/MAY 2020 TASTEOFHOME.COM tips from their kitchens, neighborhoods and regions.
Lavender & Lemon Lemon Lover’s Mom-Mom Bessie’s Passover Rainbow Rhubarb Strawberry
Biscochitos 87 Pound Cake 49 Coconut Molasses Cookies 37 Crumble 56 Buttermilk Skillet
Pie 74 Shortcake 77

MAIN DISHES

Strawberry- Cincinnati Chili 17 Comforting Tuna Cornish Pasties 76 Creamy Noodle Honey-Rhubarb
Rhubarb Upside- Patties 73 Casserole 30 Chicken 58
Down Cake 58

Lime & Dill Pork Chops with Portobello & Rhubarb Beef 58 Roast Lemon Sheet-Pan
Chimichurri Rhubarb 58 Chickpea Sheet- Butter Shrimp 42 Honey Mustard
Shrimp 86 Pan Supper 42 Chicken 40

SIDES & SALADS

GET YOUR
HANDS
DIRTY!
Flip to page 81
for a little
Slow-Cooked Turkey Crepes 75 Asparagus & Egg Roast herb-swapping
Ham 28 Salad with Walnuts Cauliflower with inspiration.
& Mint 62 Pepperoncini 39

SANDWICH SOUP

Roasted Beets with Russian Potato Open-Faced Cheddar Ham

Orange Gremolata Salad 72 Prosciutto & Egg Soup 32
& Goat Cheese 44 Sandwich 24
DU MORE
ASK YOUR DOCTOR ABOUT THE TREATMENT THAT HELPS YOU:

• IMPROVES LUNG FUNCTION SO YOU CAN BREATHE BETTER

IN AS LITTLE AS 2 WEEKS
• HELPS PREVENT SEVERE ASTHMA ATTACKS
• CAN REDUCE OR COMPLETELY ELIMINATE ORAL STEROID USE
DUPIXENT is the first-of-its-kind asthma treatment that blocks
two key sources of inflammation in the lungs.
Proactively control your asthma symptoms before they even start.
The result: better breathing so you can DU MORE of the things you want to do—with less asthma.

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 INDICATION
DUPIXENT is a prescription medicine used with other asthma medicines for the
maintenance treatment of moderate-to-severe asthma with an eosinophilic
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whose asthma is not controlled with their current asthma medicines. DUPIXENT
helps prevent severe asthma attacks (exacerbations) and can improve your
breathing. DUPIXENT may also help reduce the amount of oral corticosteroids
you need while preventing severe asthma attacks and improving your breathing.
DUPIXENT is not used to treat sudden breathing problems. It is not known if
DUPIX$-3HRR@ED@MCDEEDBSHUDHMBGHKCQDMVHSG@RSGL@TMCDQȅȆXD@QRNE@FD

IMPORTANT SAFETY INFORMATION

Do not use if you are allergic to dupilumab or to any of the ingredients
in DUPIXENT ®.
Before using DUPIXENT, tell your healthcare provider about all your medical
conditions, including if you:
• have a parasitic (helminth) infection
• are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking
your corticosteroid medicines unless instructed by your healthcare provider.
This may cause other symptoms that were controlled by the corticosteroid
medicine to come back.
• are scheduled to receive any vaccinations. You should not receive a “live

WITH
vaccine” if you are treated with DUPIXENT.
• are pregnant or plan to become pregnant. It is not known whether DUPIXENT
will harm your unborn baby.

LESS
• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT
passes into your breast milk.
Tell your healthcare provider about all the medicines you take, including
prescription and over-the-counter medicines, vitamins and herbal supplements.

ASTHMA
If you are taking asthma medicines, do not change or stop your asthma medicine
without talking to your healthcare provider.
DUPIXENT can cause serious side effects, including:
• Allergic reactions (hypersensitivity), including a severe reaction known as
anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get
emergency help right away if you get any of the following symptoms: breathing
problems, fever, general ill feeling, swollen lymph nodes, swelling of the face,
mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low
blood pressure), joint pain, or skin rash.
• Inflammation of your blood vessels. Rarely, this can happen in people with
asthma who receive DUPIXENT. This may happen in people who also take a
steroid medicine by mouth that is being stopped or the dose is being lowered. It
is not known whether this is caused by DUPIXENT. Tell your healthcare provider
right away if you have: rash, shortness of breath, persistent fever, chest pain, or
a feeling of pins and needles or numbness of your arms or legs.
The most common side effects in patients with asthma include injection site
reactions, pain in the throat (oropharyngeal pain), and high count of a certain
white blood cell (eosinophilia).
Tell your healthcare provider if you have any side effect that bothers you or
that does not go away. These are not all the possible side effects of DUPIXENT.
Call your doctor for medical advice about side effects. You are encouraged to
report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/
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Use DUPIXENT exactly as prescribed. DUPIXENT is an injection given under the
skin (subcutaneous injection). If your healthcare provider decides that you or a
caregiver can give DUPIXENT injections, you or your caregiver should receive
training on the right way to prepare and inject DUPIXENT. Do not try to inject
DUPIXENT until you have been shown the right way by your healthcare provider.
(M BGHKCQDM ȅȆ XD@QR NE @FD @MC NKCDQ  HS HR QDBNLLDMCDC SG@S #4/(XENT be
administered by or under supervision of an adult.

Please see Brief Summary of Prescribing Information on the following page.

 Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only
(DU-pix’-ent)
injection, for subcutaneous use

What is DUPIXENT? • If you inject more DUPIXENT than prescribed, call your healthcare provider
• DUPIXENT is a prescription medicine used: right away.
– with other asthma medicines for the maintenance treatment of • Your healthcare provider may prescribe other medicines to use with
moderate-to-severe asthma in people aged 12 years and older whose DUPIXENT. Use the other prescribed medicines exactly as your healthcare
asthma is not controlled with their current asthma medicines. DUPIXENT provider tells you to.
helps prevent severe asthma attacks (exacerbations) and can improve
your breathing. DUPIXENT may also help reduce the amount of oral What are the possible side effects of DUPIXENT?
corticosteroids you need while preventing severe asthma attacks and DUPIXENT can cause serious side effects, including:
improving your breathing. • Allergic reactions (hypersensitivity), including a severe reaction
• DUPIXENT works by blocking two proteins that contribute to a type of known as anaphylaxis. Stop using DUPIXENT and tell your healthcare
inflammation that plays a major role in asthma. provider or get emergency help right away if you get any of the following
• DUPIXENT is not used to treat sudden breathing problems symptoms: breathing problems, fever, general ill feeling, swollen lymph
nodes, swelling of the face, mouth and tongue, hives, itching, fainting,
• It is not known if DUPIXENT is safe and effective in children with asthma
dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.
under 12 years of age.
• Inflammation in your blood vessels: Rarely, this can happen in people
Who should not use DUPIXENT? with asthma who receive DUPIXENT. This may happen in people who also
Do not use DUPIXENT if you are allergic to dupilumab or to any of the take a steroid medicine by mouth that is being stopped or the dose is
ingredients in DUPIXENT. See the end of this summary of information for a being lowered. It is not known whether this is caused by DUPIXENT. Tell
complete list of ingredients in DUPIXENT. your healthcare provider right away if you have: rash, shortness of breath,
persistent fever, chest pain, or a feeling of pins and needles or numbness
What should I tell my healthcare provider before using DUPIXENT? of your arms or legs.
Before using DUPIXENT, tell your healthcare provider about all your The most common side effects of DUPIXENT include: injection site
medical conditions, including if you: reactions, pain in the throat (oropharyngeal pain), and high count of a certain
• have a parasitic (helminth) infection white blood cell (eosinophilia). Tell your healthcare provider if you have any
side effect that bothers you or that does not go away.
• are taking oral, topical, or inhaled corticosteroid medicines. Do not stop
These are not all of the possible side effects of DUPIXENT. Call your doctor
taking your corticosteroid medicines unless instructed by your healthcare
for medical advice about side effects. You may report side effects to FDA.
provider. This may cause other symptoms that were controlled by the
Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.
corticosteroid medicine to come back.
• are scheduled to receive any vaccinations. You should not receive a “live General information about the safe and effective use of DUPIXENT.
vaccine” if you are treated with DUPIXENT.
Medicines are sometimes prescribed for purposes other than those listed in
• are pregnant or plan to become pregnant. It is not known whether DUPIXENT a Patient Information leaflet. Do not use DUPIXENT for a condition for which it
will harm your unborn baby. was not prescribed. Do not give DUPIXENT to other people, even if they have
Pregnancy Registry the same symptoms that you have. It may harm them.
There is a pregnancy registry for women who take DUPIXENT during You can ask your pharmacist or healthcare provider for more information
pregnancy. The purpose of this registry is to collect information about your about DUPIXENT that is written for healthcare professionals. This is a
health and your baby’s health. You can talk to your healthcare provider or summary of the most important information about DUPIXENT for this use.
contact 1-877-311-8972 or go to http://mothertobaby.org/ongoing-study/ If you would like more information, talk with your healthcare provider.
dupixent/ to enroll in this registry or get more information. For more information about DUPIXENT, go to www.DUPIXENT.com or call
• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT 1-844-DUPIXENT (1-844-387-4936)
passes into your breast milk.
Tell your healthcare provider about all of the medicines you take including What are the ingredients in DUPIXENT?
prescription and over-the-counter medicines, vitamins, and herbal Active ingredient: dupilumab
supplements. If you have asthma and are taking asthma medicines, do not Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80,
change or stop your asthma medicine without talking to your healthcare sodium acetate, sucrose, and water for injection
provider. Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591
U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC,(Bridgewater,
How should I use DUPIXENT? NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591)
• See the detailed “Instructions for Use” that comes with DUPIXENT / DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2019
for information on how to prepare and inject DUPIXENT and how Regeneron Pharmaceuticals, Inc. /sanofi-aventis U.S. LLC. All rights reserved.
to properly store and throw away (dispose of) used DUPIXENT pre- Issue Date: November 2019
filled syringes.
• Use DUPIXENT exactly as prescribed by your healthcare provider.
• DUPIXENT comes as a single-dose pre-filled syringe with needle shield.
• DUPIXENT is given as an injection under the skin (subcutaneous injection).
• If your healthcare provider decides that you or a caregiver can give the
injections of DUPIXENT, you or your caregiver should receive training
on the right way to prepare and inject DUPIXENT. Do not try to inject
DUPIXENT until you have been shown the right way by your healthcare
provider. In children 12 years of age and older, it is recommended that
DUPIXENT be administered by or under supervision of an adult.
• If you miss a dose of DUPIXENT, give the injection within 7 days from the
missed dose, then continue with the original schedule. If the missed dose
is not given within 7 days, wait until the next scheduled dose to give your
DUPIXENT injection. DUP.19.10.0099
 MIXING
BOWL Trends • Tips • Kitchen Ideas

Cincinnati
Chili

Hometown Homemade

Queen City Chili

On top of spaghetti, all covered with cheese...beans and onions, too!
That’s the way they do their sweet-spiced chili in Cincinnati. Recipe, page 17.

TASTEOFHOME.COM APRIL/MAY 2020 15

MIXING BOWL

Flavor Watch

Hibiscus 2

This pretty pink flower is

more than just eye candy.
Hibiscus’s popularity has
been blooming in the food
and beverage industry for
years—a trend that isn’t 1 4
slowing down. Hibiscus’s
floral, slightly tart flavor
has been popping up in 3
chocolates, ice cream and
sauces, though it’s most 5
A simple swap of
widely used as an infusion a light fixture can
instantly modernize
in beverages, as in the any room.
new Hi-Biscus! flavor from Kitchen Trend
popular sparkling water
company LaCroix. Or COLOR POP!
try it in the refreshing, Just like the gardens with f lowers springing up this
eye-catching Hibiscus time of year, kitchens are getting a splash of color, too.
Tea recipe below. Say “see ya” to the heyday of stark white kitchen
design and give a warm welcome to bright hues on
cabinets, islands, appliances and cooking gadgets. Not
ready to coat your whole kitchen in color? Try these
touches to make your space feel instantly perked up.
1. Westinghouse 1-Light Yellow Adjustable Mini Pendant with Metal Shade
$26 homedepot.com 2. Taste of Home 7-qt. Enameled Cast-Iron
Covered Dutch Oven in Green $90 tasteofhome.com/cookwithtoh
3. Cafe Utensil Set $36 urbanoutfitters.com 4. Glass Periwinkle
Amalfi Mosaic Wall and Floor Tile $14/sq. ft. tileshop.com
5. Matte Latte Serving Bowl in Moss $24 anthropologie.com

Stuff We Love

MAKE MOM’S
DAY WITH A
Kilner Glassware Mini Handled PERSONALIZED
Drinking Jar $5 amazon.com
WOOD CUTTING
Hibiscus Tea BOARD FEATURING
In a saucepan, bring 1 cup water to a boil. A HAND-BURNED
Remove from the heat. Add 5 dried
hibiscus flowers or 1 tsp. crushed dried COPY OF HER MOST
hibiscus flowers and let stand 5 minutes. CHERISHED RECIPE.
Strain tea. Serve in a chilled glass over ice. Handwritten Recipe Cutting Board
Makes 1 serving. $45 outonalimbstore.etsy.com

16 APRIL/MAY 2020 TASTEOFHOME.COM

Hometown Homemade

Queen City Chili (cont’d)

Cincinnati, Ohio, has its own definition of what chili can be.
Skyline and Gold Star are the most popular restaurant chains,
but the city is home to around 250 chili parlors, where you’ll
find a concoction of finely ground meat in a mild sauce spiced Instant Gratification
with Worcestershire sauce, cinnamon, nutmeg, allspice and
cocoa powder. Spoon it over spaghetti—or hot dogs—and top SAY CHEESE
it your “way” with any combination of shredded cheddar,
onions and beans. You’ve got Cincinnati chili, a style beloved
BALLS!
These bite-sized snacks
by residents and expats of the Queen City.
are as simple as mix,
roll and serve.
SAMPLING IN CINCY? HERE’S HOW TO ORDER:

“2-WAY” ›› chili + spaghetti

ONE 8-OZ. PKG.
“3-WAY” ›› chili + spaghetti + cheese
SOFTENED
“4-WAY” ›› chili + spaghetti + cheese + onions
CREAM CHEESE
“5-WAY” ›› chili + spaghetti + cheese + onions + beans
+
2 CUPS SHREDDED
TI
INNA SHARP CHEDDAR
CINC
GET EVEN MORE!
What dish is your hometown known for? CHEESE
Check out our state-by-state guide of
the most iconic foods across America.
tasteofhome.com/iconicfoods Combine in a bowl. Shape into
36 balls. Cover and refrigerate
Cincinnati Chili for 8 hours or overnight. Roll in
In a Dutch oven, cook 1 lb. toppings of your choice, like
ground beef, 1 lb. ground pork sesame seeds, smoked paprika
and 4 chopped onions over or minced fresh parsley. Plunk
medium heat until meat is no a Takis rolled tortilla chip or
longer pink. Add 6 minced halved rye chip into each ball.
garlic cloves; cook 1 minute.
Drain. Add two 16-oz. cans
kidney beans, one 28-oz. can
crushed tomatoes, ¹ ₄ cup
white vinegar, ¹ ₄ cup baking
cocoa, 2 Tbsp. chili powder,
2 Tbsp. Worcestershire sauce,
4 tsp. ground cinnamon, 3 tsp.
dried oregano, 2 tsp. ground
cumin, 2 tsp. allspice, 2 tsp.
hot pepper sauce, 3 bay leaves HIDDEN OBJECT
and 1 tsp. sugar; bring to a boil.
Spot this Easter egg in
Reduce heat; cover and simmer this issue, and you could
until heated through, 1¹ ₂ hours. win a Taste of Home
Discard bay leaves. Serve with cookbook. (In our last
spaghetti. Garnish with cheese, issue, the shamrock was
tomatoes and green onions. on page 37.) Go to our
1 CUP 421 cal., 16g fat (6g sat. website to enter and
fat), 75mg chol., 443mg sod., to read the complete
38g carb. (7g sugars, 1g fiber), guidelines. tasteofhome
32g pro. Makes 8 servings. .com/hiddenobject

TASTEOFHOME.COM APRIL/MAY 2020 17

MIXING BOWL

Pet Love

IT’S A JUNGLE IN THERE

IT’S A LITTLE HAIRY KNOWING WHICH HOUSEPLANTS WON’T
HARM YOUR NIBBLE-HAPPY KITTY. WHEN IT COMES TO KEEPING
FLUFFY SAFE AT HOME, THESE GREENS ARE GOOD TO GO.

FELINE FAVES cilantro, rosemary and dill for a kidneys,” Dr. Kasten says. You
Your tabby likely enjoys pawing cat-friendly windowsill garden. should also avoid amaryllises,
at all the objects on your counters Felines are totally fine to ingest daffodils and tulips in your floral
for sport. Eliminate plant-induced these tasty greens. Err on the side arrangements. And if you’re
anxiety by bringing home nontoxic of caution, though, and avoid looking to add a little green-leaf
greens that also breathe new life growing aromatic peppermint and goodness to your living quarters,
into your space. Jennifer Kasten, spearmint. “If consumed in large skip sago palms, which are highly
a veterinarian with the Tomlyn enough amounts, they can cause toxic to pets.
Veterinary Science company, gastrointestinal upset from their
CAT: DASHA PETRENKO/SHUTTERSTOCK

recommends catnip, cat grass and essential oils,” Dr. Kasten says. Ultimately, occasionally noshing
wheatgrass. Low-maintenance on something green and leafy can
bamboo plants are also a safe bet. HARMFUL BLOOMS boost your pet’s digestive tract.
Treating yourself to a mood- “Cats are used to getting small
SUPERB HERBS boosting bouquet is a self-care amounts of plant material from the
Fresh herbs take mealtime from win. Just note which varieties to ingestion of the intestinal contents
boring to brilliant. Luckily, you keep away from your bright-eyed of prey species such as mice or
can grow fragrant stems at home best friend. Lilies are at the top of rodents,” Dr. Kasten says. “Getting
to brighten recipes as you please. the “don’t” list. “Even the smallest some access to plant material is
Dr. Kasten suggests basil, sage, exposure can be toxic to the normal and natural for cats.” 1

18 APRIL/MAY 2020 TASTEOFHOME.COM

 A NATURAL LITTER THAT WORKS?
MEET OUR LATEST LITTERVENTION!
Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

EVERY HOME, EVERY CAT, THERE’S A TIDY CATS FOR THAT ®

MIXING BOWL

Inside Out

TINY BUT MIGHTY

Who knew teeny flaxseed could load you up with
so many powerful nutrients? Just a sprinkle a day
keeps you feelin’—and lookin’—good.

As a terrific plant-based source of omega-3s, flaxseed is a rich source of

alpha-linolenic acid (ALA), which helps protect against heart
disease and possibly stroke. It also contains the antioxidant-rich
plant compound lignan, which can help cut cancer risk.

Containing both soluble and insoluble fiber, flaxseed feeds beneficial

gastrointestinal bacteria and slows digestion, thus promoting regularity,
preventing constipation and lessening irritable bowel syndrome issues.

Thanks to its anti-inflammatory properties, flaxseed may reduce skin

irritation, rashes and redness. Plus, the omega-3s keep skin
moisturized, which decreases the appearance of wrinkles.

PHOTOS, SHUTTERSTOCK—FLAXSEED: SHREYAS GHAGARE; SINGLE FLAXSEED: DOMNITSKY

Goodbye, dry skin!

1 Tbsp. Go ground! Easy options

ground flaxseed = Use ground flaxseed instead of Add ground flaxseed
2g omega-3s, the full seed, which is difficult to cereal, smoothies,
2g fiber and to digest and limits your body’s yogurt, soups, salads
2g protein ability to absorb the nutrients. and baked goods.

FLAXSEED EGG REPLACEMENT

Out of eggs? Going vegan? You can substitute this mixture
1-to-1 for eggs in baked goods. Whisk 1 Tbsp. ground flaxseed
with 3 Tbsp. water; refrigerate until thickened, 10-15 minutes.
The mixture will be similar in texture to a raw egg.

20 APRIL/MAY 2020 TASTEOFHOME.COM

 It is not known if LINZESS is safe and effective when sprinkled
Brief Summary of ® on other foods or mixed with other liquids.
Medication Guide
See the complete LINZESS Medication Guide for instructions on
LINZESS® (lin-ZESS)
taking LINZESS in applesauce, in water, or in a nasogastric or
Capsules gastrostomy feeding tube.
72 mcg • 145 mcg • 290 mcg

This information does not take the place of talking to your What are the possible side effects of LINZESS?
doctor about your medical condition or your treatment. LINZESS can cause serious side effects, including:
• See “What is the most important information I should know
What is LINZESS? about LINZESS?”
LINZESS is a prescription medicine used in adults to treat: • Diarrhea is the most common side effect of LINZESS, and it
• irritable bowel syndrome with constipation (IBS-C). can sometimes be severe.
• a type of constipation called chronic idiopathic constipation o Diarrhea often begins within the first 2 weeks of LINZESS
(CIC). “Idiopathic” means the cause of the constipation is treatment.
unknown. o Stop taking LINZESS and call your doctor right away if
It is not known if LINZESS is safe and effective in children you get severe diarrhea during treatment with LINZESS.
less than 18 years of age. Other common side effects of LINZESS include:
What is the most important information I should know about • gas
LINZESS? • stomach-area (abdomen) pain
• Do not give LINZESS to children who are less than 6 years • swelling, or a feeling of fullness or pressure in your abdomen
of age. It may harm them. (distention)
• You should not give LINZESS to children 6 years to less Call your doctor or go to the nearest hospital emergency
than 18 years of age. It may harm them. room right away, if you develop unusual or severe stomach-
Who should not take LINZESS? area (abdomen) pain, especially if you also have bright red,
• Do not give LINZESS to children who are less than 6 years bloody stools or black stools that look like tar.
of age. LINZESS can cause severe diarrhea and your child These are not all the possible side effects of LINZESS.
could get severe dehydration (loss of a large amount of body Call your doctor for medical advice about side effects. You
water and salt). may report side effects to FDA at 1-800-FDA-1088.
• Do not take LINZESS if a doctor has told you that you have a
How should I store LINZESS?
bowel blockage (intestinal obstruction).
• Store LINZESS at room temperature between 68°F to 77°F
Before you take LINZESS, tell your doctor about your medical (20°C to 25°C).
conditions, including if you: • Keep LINZESS in the bottle that it comes in.
• are pregnant or plan to become pregnant. It is not known if • The LINZESS bottle contains a desiccant packet to help keep
LINZESS will harm your unborn baby. your medicine dry (protect it from moisture). Do not remove
• are breastfeeding or plan to breastfeed. It is not known if the desiccant packet from the bottle.
LINZESS passes into your breast milk. Talk with your doctor • Keep the bottle of LINZESS tightly closed and in a dry place.
about the best way to feed your baby if you take LINZESS.
Keep LINZESS and all medicines out of the reach of children.
Tell your doctor about all the medicines you take, including
prescription and over-the-counter medicines, vitamins and Need more information?
herbal supplements. • The risk information provided here is not complete. It
How should I take LINZESS? summarizes the most important information about LINZESS.
If you would like more information, talk with your doctor.
• Take LINZESS exactly as your doctor tells you to take it.
• For the FDA-approved product labeling or for more information,
• Take LINZESS 1 time each day on an empty stomach, at
go to www.LINZESS.com or call 1-800-433-8871.
least 30 minutes before your first meal of the day. You
should also wait 30 minutes before eating a meal if you
take LINZESS with applesauce or mixed with water.
• If you miss a dose, skip the missed dose. Just take the
next dose at your regular time. Do not take 2 doses at the
same time.
• LINZESS capsules should be swallowed whole. Do not crush © 2017 Allergan and Ironwood Pharmaceuticals, Inc. All rights reserved.
Allergan® and its design are trademarks of Allergan, Inc.
or chew LINZESS.
Ironwood® and its three-leaf design are registered trademarks of Ironwood Pharmaceuticals, Inc.
o Adults who cannot swallow LINZESS capsules whole
LINZESS® and its design are registered trademarks of Ironwood Pharmaceuticals, Inc.
may open the LINZESS capsule and sprinkle the LINZESS
Based on PI LIN105169-F-01/17
beads over applesauce or mix LINZESS with bottled water
before swallowing. LIN105168_v2 03/17
 FAMILY
KITCHEN
Meal Plans • Quick Dishes • Smart Cooking

Open-Faced
Prosciutto &
Egg Sandwich

Quick Fix

Breakfast
for Dinner
Make your family flip when you serve up
these rise-and-shine dishes at dinnertime.

TASTEOFHOME.COM APRIL/MAY 2020 23

FAMILY KITCHEN

Open-Faced Prosciutto Bacon Corn Pancakes 1. Preheat griddle over medium heat.
& Egg Sandwich Stir in bacon and In a large bowl, combine the flour,
We love breakfast at any time of the corn for pancake sugar, baking powder, salt and
day in my house. I came up with these perfection! I cook pepper. In another bowl, whisk
egg sandwiches as something new for gluten-free, but the eggs and rice milk; stir into dry
brinner (aka breakfast for dinner), you can use regular ingredients just until moistened.
but they’d be a big hit no matter all-purpose flour to make these. Stir in corn, bacon and onion.
when you serve them. —Anne-Marie Nichols, 2. Lightly grease griddle. Pour batter
—Casey Galloway, Columbia, MO Watkinsville, GA by ¹ ₄ cupfuls onto griddle; cook until
edges are dry and bottoms are golden
Takes: 20 min. • Makes: 4 servings Prep: 20 min. • Cook: 10 min./batch brown. Turn; cook until second side
Makes: 18 pancakes is golden brown. Serve with syrup.
4 large eggs FREEZE OPTION Freeze cooled
4 Tbsp. mayonnaise 2 cups gluten-free pancakes between layers of waxed
2 garlic cloves, minced all-purpose baking flour paper in a freezer container. To use,
4 thick slices sourdough or all-purpose flour place pancakes on an ungreased
bread, toasted 1 Tbsp. sugar baking sheet, cover with foil and
1 cup fresh arugula 2 tsp. baking powder reheat in a preheated 375° oven
1 medium tomato, sliced ¹ ₂ tsp. salt until heated through, 5-10 minutes.
¹₃ lb. thinly sliced prosciutto ¹ ₈ tsp. pepper Or, place a stack of 3 pancakes on a
¹₈ tsp. salt 2 large eggs microwave-safe plate and microwave
¹₈ tsp. pepper 1¹ ₂ to 1³ ₄ cups rice milk on high until pancakes are heated
2¹ ₂ cups fresh or frozen corn through, 45-90 seconds.
1. Heat a large nonstick skillet over 1 cup crumbled cooked bacon 3 PANCAKES 318 cal., 8g fat (2g sat.
medium-high heat. Break eggs, ¹ ₃ cup chopped onion fat), 67mg chol., 868mg sod., 50g
1 at a time, into pan; reduce heat to Maple syrup carb. (10g sugars, 5g fiber), 16g pro.
low. Cook until whites are set and
yolks begin to thicken, turning once
if desired.
2. Meanwhile, in a bowl, combine the
mayonnaise and garlic; spread over
the toast slices. Top with arugula,
tomato, prosciutto and fried eggs;
sprinkle with salt and pepper.
1 OPEN-FACED SANDWICH 531 cal.,
22g fat (5g sat. fat), 221mg chol., Bacon Corn
1563mg sod., 56g carb. (6g sugars, Pancakes
3g fiber), 28g pro.

EVEN MORE
E ARLY- DAY FAVES!
Wake up to fluffy
pancakes, old-fashioned
doughnuts, Easter Day
favorites and sunny
dishes to make Mom’s
morning. Taste of Home’s
Sunday Brunch is packed
with more than 100
recipes for the happiest
mornings ever. Look for
it on newsstands now!

24 APRIL/MAY 2020 TASTEOFHOME.COM Continued on page 26 E

FAMILY KITCHEN

Omelet Waffles
with Sausage
Cheese Sauce

Omelet Waffles with ¹ ₂ cup chopped sweet red pepper 2. Meanwhile, in a large saucepan,
Sausage Cheese Sauce 2 Tbsp. all-purpose flour whisk flour, 1³ ₄ cups cream and
This waffle-omelet 2 cups half-and-half ¹ ₂ tsp. seasoned salt until smooth.
mashup is topped cream, divided Bring to a boil, stirring constantly;
with sausage, onions 1 tsp. seasoned salt, divided cook and stir until mixture thickens,
and sweet peppers 1 cup shredded sharp 2-3 minutes. Stir in cheese and 1 cup
and finished with a cheddar cheese sausage mixture until cheese is melted.
chunky cheesy sauce. Morning or 8 large eggs Remove from heat and keep warm.
evening, the dish is fun and satisfying. 1 Tbsp. minced fresh parsley 3. In a large bowl, whisk eggs and the
—Ronna Farley, Rockville, MD remaining ¹ ₄ cup cream and ¹ ₂ tsp.
1. Preheat waffle maker. In a large seasoned salt until blended. Bake
Prep: 30 min. • Cook: 5 min./batch skillet, cook sausage, mushrooms, in a well-greased waffle maker until
Makes: 4 servings onion and red pepper over medium golden brown, 2-3 minutes. Serve
heat until the sausage is no longer with sausage mixture and cheese
1 lb. bulk pork sausage pink and the vegetables are tender, sauce; sprinkle with parsley.
¹ ₂ lb. whole fresh 8-10 minutes, breaking up sausage 2 WAFFLES 734 cal., 56g fat (24g sat.
mushrooms, chopped into crumbles; drain. Remove from fat), 521mg chol., 1461mg sod., 15g
¹ ₂ cup chopped onion heat and keep warm. carb. (7g sugars, 1g fiber), 38g pro. 1

26 APRIL/MAY 2020 TASTEOFHOME.COM

© 2018 Tyson Foods, Inc. Copyright Philippe Halsman/Magnum Photos.
FAMILY KITCHEN

Meal Planner

Ham It Up!
Prep a slow-cooker recipe in just five minutes,
then turn it into two more weeknight dishes.

START BY MAKING
THIS SIMPLE HAM
Flip the page to see how leftovers
transform into satisfying suppers Slow-
the next few nights. Cooked
Ham

Slow-Cooked Ham
Entertaining doesn’t get much easier
than serving this tasty five-ingredient
ham from the slow cooker. And the
leftovers are delicious in casseroles!
—Heather Spring,
Sheppard Air Force Base, TX

Prep: 5 min. • Cook: 6 hours

Makes: 20 servings

¹ ₂ cup packed brown sugar

1 tsp. ground mustard
1 tsp. prepared horseradish
2 Tbsp. plus ¹ ₄ cup cola, divided
1 fully cooked boneless ham
(5 to 6 lbs.), cut in half

In a small bowl, combine the brown

sugar, ground mustard, horseradish
and 2 Tbsp. cola. Rub over the ham.
Transfer to a 5-qt. slow cooker; add
remaining ¹ ₄ cup cola to slow cooker.
Cover and cook on low until a
thermometer reads 140°, 6-8 hours. DON’T FORGET!
SAVE 4½ CUPS OF 3 1½
3 OZ. COOKED HAM 143 cal., 4g fat CUPS CUPS
(1g sat. fat), 58mg chol., 1180mg
THIS HAM, CUBED, Creamy Cheddar
TO COOK UP TWO Noodle Ham
sod., 6g carb. (6g sugars, 0 fiber), MORE MEALS LATER. Casserole Soup
21g pro.

28 APRIL/MAY 2020 TASTEOFHOME.COM Continued on page 30 E

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FAMILY KITCHEN

3
CUPS

SLOW-COOKER HAM
LEFTOVERS MAKE
IT EASY TO THROW
TOGETHER THIS
ONE-POT SUPPER.

Creamy
Noodle
Casserole

Creamy Noodle Casserole 1 cup shredded part-skim 2. Drain; return to the pan. Stir in
My husband frequently doesn’t mozzarella cheese the remaining ingredients. Cook
get home until past 7 o’clock. 1 cup shredded and stir gently over low heat until
This casserole is ideal for those Parmesan cheese the butter is melted and the mixture
late nights—it’s just as yummy after ¹ ₃ cup butter, cubed is heated through.
it’s been warmed in the microwave. ¹ ₂ cup half-and-half cream FREEZE OPTION Freeze cooled noodle
—Barb Marshall, Pickerington, OH ¹ ₄ tsp. each garlic powder, mixture in freezer containers. To use,
salt and pepper partially thaw in refrigerator overnight.
Takes: 25 min. • Makes: 8 servings Microwave, covered, on high until
1. In a Dutch oven, cook the egg heated through, gently stirring; add
1 pkg. (12 oz.) egg noodles noodles in boiling water 5 minutes. a little broth or milk if necessary.
1 pkg. (16 oz.) frozen Add the broccoli and cubed ham; 1 SERVING 428 cal., 20g fat (11g sat.
broccoli cuts cook until the noodles are tender, fat), 112mg chol., 1087mg sod., 35g
3 cups cubed fully cooked ham 5-10 minutes longer. carb. (3g sugars, 3g fiber), 25g pro.

30 APRIL/MAY 2020 TASTEOFHOME.COM Continued on page 32 E

 A recipe that merges texture and flavor with
the subtle persuasion
of a hammer

If you’re looking for an amazing way to

prepare roasted vegetables, a shortcut
to chopping walnuts using a hammer, or
hundreds of recipes made with heart-
healthy* California walnuts, visit walnuts.org.

Per one ounce serving.

*California walnuts are certified by the American Heart Association.® Heart-Check food certification does not apply to recipes
unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5
ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake,
may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated So Simple. So Good.®
fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.
FAMILY KITCHEN

Cheddar Ham Soup 2 cups diced peeled potatoes 1. In a saucepan, combine potatoes,
I knew this recipe was a keeper when 2 cups water water, carrot and onion. Bring to a
my mother-in-law asked for it! The ¹₂ cup sliced carrot boil. Reduce heat; cover and cook
soup, chock-full of leftover ham, ¹₄ cup chopped onion until tender, 10-15 minutes.
veggies and cheese, is creamy and ¹₄ cup butter, cubed 2. Meanwhile, in another saucepan,
comforting. Although the recipe ¹₄ cup all-purpose flour melt butter. Stir in flour until smooth.
makes enough to feed a crowd, don’t 2 cups 2% milk Gradually add milk, salt and pepper.
expect it to last more than one meal! ¹₄ to ¹ ₂ tsp. salt Bring to a boil; cook and stir until
—Marty Matthews, Clarksville, TN ¹₄ tsp. pepper thickened, about 2 minutes. Stir in
2 cups shredded cheddar cheese shredded cheese until melted. Stir
Takes: 30 min. • Makes: 7 servings 1¹ ₂ cups cubed fully cooked ham into the undrained potato mixture.
1 cup frozen peas Add ham and peas; heat through.
1 CUP 331 cal., 20g fat (12g sat. fat),

1½ CUBE LAST NIGHT’S HAM AND TOSS IT 73mg chol., 772mg sod., 19g carb.
CUPS IN FOR A COZY DINNER DONE QUICKLY. (5g sugars, 2g fiber), 19g pro. 1

Cheddar
Ham Soup

32 APRIL/MAY 2020 TASTEOFHOME.COM

 Do not take Prolia if you:
• have been told by your doctor that your blood calcium level is too low.
• are pregnant or plan to become pregnant.
• are allergic to denosumab or any of the ingredients in Prolia. See the end of this
Medication Guide for a complete list of ingredients in Prolia.
Before taking Prolia, tell your doctor about all of your medical conditions,
BRIEF SUMMARY OF MEDICATION GUIDE including if you:
Prolia® (PRÓ-lee-a) (denosumab) Injection, for subcutaneous use • are taking a medicine called Xgeva (denosumab). Xgeva contains the same medicine
Read the Medication Guide that comes with Prolia before you start taking it and each as Prolia.
time you get a refill. There may be new information. The Medication Guide does not • have low blood calcium.
take the place of talking with your doctor about your medical condition or treatment. • cannot take daily calcium and vitamin D.
Talk to your doctor if you have any questions about Prolia. • had parathyroid or thyroid surgery (glands located in your neck).
What is the most important information I should know about Prolia? • have been told you have trouble absorbing minerals in your stomach or intestines
If you receive Prolia, you should not receive XGEVA®. Prolia contains the same medicine (malabsorption syndrome).
as Xgeva (denosumab). • have kidney problems or are on kidney dialysis.
Prolia can cause serious side effects including: • are taking medicine that can lower your blood calcium levels.
• Serious allergic reactions. Serious allergic reactions have happened in people • plan to have dental surgery or teeth removed.
who take Prolia. Call your doctor or go to your nearest emergency room right away if • are pregnant or plan to become pregnant. Prolia may harm your unborn baby.
you have any symptoms of a serious allergic reaction. Symptoms of a serious allergic
reaction may include: Females who are able to become pregnant:
low blood pressure (hypotension) rash Your healthcare provider should do a pregnancy test before you start treatment
trouble breathing itching with Prolia.
throat tightness hives You should use an effective method of birth control (contraception) during
swelling of your face, lips, or tongue treatment with Prolia and for at least 5 months after your last dose of Prolia.
• Low calcium levels in your blood (hypocalcemia). Tell your doctor right away if you become pregnant while taking Prolia.
Prolia may lower the calcium levels in your blood. If you have low blood calcium • are breastfeeding or plan to breastfeed. It is not known if Prolia passes into your
before you start receiving Prolia, it may get worse during treatment. Your low blood breast milk. You and your doctor should decide if you will take Prolia or breastfeed.
calcium must be treated before you receive Prolia. Most people with low blood You should not do both.
calcium levels do not have symptoms, but some people may have symptoms. Call Tell your doctor about all the medicines you take, including prescription and over-
your doctor right away if you have symptoms of low blood calcium such as: the-counter medicines, vitamins, and herbal supplements.
spasms, twitches, or cramps in your muscles Know the medicines you take. Keep a list of medicines with you to show to your doctor
numbness or tingling in your fingers, toes, or around your mouth or pharmacist when you get a new medicine.
Your doctor may prescribe calcium and vitamin D to help prevent low calcium levels in How will I receive Prolia?
your blood while you take Prolia. Take calcium and vitamin D as your doctor tells you to. • Prolia is an injection that will be given to you by a healthcare professional. Prolia is
• Severe jaw bone problems (osteonecrosis). injected under your skin (subcutaneous).
Severe jaw bone problems may happen when you take Prolia. Your doctor should • You will receive Prolia 1 time every 6 months.
examine your mouth before you start Prolia. Your doctor may tell you to see your
dentist before you start Prolia. It is important for you to practice good mouth care • You should take calcium and vitamin D as your doctor tells you to while you
during treatment with Prolia. Ask your doctor or dentist about good mouth care if you receive Prolia.
have any questions. • If you miss a dose of Prolia, you should receive your injection as soon as you can.
• Unusual thigh bone fractures. • Take good care of your teeth and gums while you receive Prolia. Brush and floss
Some people have developed unusual fractures in their thigh bone. Symptoms of a your teeth regularly.
fracture include new or unusual pain in your hip, groin, or thigh. • Tell your dentist that you are receiving Prolia before you have dental work.
• Increased risk of broken bones, including broken bones in the spine, after What are the possible side effects of Prolia?
stopping, skipping or delaying Prolia. Prolia may cause serious side effects.
Talk with your doctor before starting Prolia treatment. After your treatment with Prolia • See “What is the most important information I should know about Prolia?”
is stopped, or if you skip or delay taking a dose, your risk for breaking bones, including
bones in your spine, is increased. Your risk for having more than 1 broken bone in • It is not known if the use of Prolia over a long period of time may cause slow healing
your spine is increased if you have already had a broken bone in your spine. Do not of broken bones.
stop, skip or delay taking Prolia without first talking with your doctor. If your Prolia The most common side effects of Prolia in women who are being treated for
treatment is stopped, talk to your doctor about other medicine that you can take. osteoporosis after menopause are:
• Serious infections. • back pain • muscle pain
Serious infections in your skin, lower stomach area (abdomen), bladder, or ear may • pain in your arms and legs • bladder infection
happen if you take Prolia. Inflammation of the inner lining of the heart (endocarditis) • high cholesterol
due to an infection also may happen more often in people who take Prolia. You
may need to go to the hospital for treatment if you develop an infection. Prolia is a Tell your doctor if you have any side effect that bothers you or that does not go away.
medicine that may affect the ability of your body to fight infections. People who have These are not all the possible side effects of Prolia.
a weakened immune system or take medicines that affect the immune system may Call your doctor for medical advice about side effects. You may report side effects to
have an increased risk for developing serious infections. Call your doctor right away FDA at 1-800-FDA-1088.
if you have any of the following symptoms of infection: How should I store Prolia if I need to pick it up from a pharmacy?
fever or chills • Keep Prolia in a refrigerator at 36°F to 46°F (2°C to 8°C) in the original carton.
skin that looks red or swollen and is hot or tender to touch • Do not freeze Prolia.
fever, shortness of breath, cough that will not go away • When you remove Prolia from the refrigerator, Prolia must be kept at room temperature
severe abdominal pain [up to 77°F (25°C)] in the original carton and must be used within 14 days.
frequent or urgent need to urinate or burning feeling when you urinate • Do not keep Prolia at temperatures above 77°F (25°C). Warm temperatures will
• Skin problems. affect how Prolia works.
Skin problems such as inflammation of your skin (dermatitis), rash, and eczema may • Do not shake Prolia.
happen if you take Prolia. Call your doctor if you have any of the following symptoms
of skin problems that do not go away or get worse: • Keep Prolia in the original carton to protect from light.
redness your skin is dry or feels like leather Keep Prolia and all medicines out of the reach of children.
itching blisters that ooze or become crusty General Information about the safe and effective use of Prolia.
small bumps or patches (rash) skin peeling Medicines are sometimes prescribed for purposes other than those listed in a
• Bone, joint, or muscle pain. Medication Guide. Do not use Prolia for a condition for which it was not prescribed. Do
Some people who take Prolia develop severe bone, joint, or muscle pain. not give Prolia to other people, even if they have the same symptoms that you have. It
may harm them. You can ask your doctor or pharmacist for information about Prolia that
Call your doctor right away if you have any of these side effects. is written for health professionals.
What is Prolia? What are the ingredients in Prolia?
Prolia is a prescription medicine used to: Active ingredient: denosumab
• Treat osteoporosis (thinning and weakening of bone) in women after menopause
(“change of life”) who: Inactive ingredients: sorbitol, acetate, polysorbate 20, Water for Injection (USP), and
are at high risk for fracture (broken bone) sodium hydroxide
cannot use another osteoporosis medicine or other osteoporosis medicines did
For more information, go to www.Prolia.com or call Amgen at 1-800-772-6436.
not work well
It is not known if Prolia is safe and effective in children. © 2019 Amgen Inc. All rights reserved. USA-162-81822
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 FAMILY KITCHEN
Bakeable

Shannon Sarna
THE MASTER OF MATZO
A New Jersey
cookbook author
finds memories and
magic in the kitchen.
Passover Rainbow Cookies

S TORY BY NAN BIALEK

TASTEOFHOME.COM APRIL/MAY 2020 35

FAMILY KITCHEN

OLORFUL SPRINKLES
SHIMMY ACROSS THE
FLOOR OF SHANNON
SARNA’S NEW JERSEY
KITCHEN, the sweet fallout
of a cupcake-baking session
with her girls, 7-year-old
Ella and 3-year-old Billie.
Shannon, a longtime reader
of Taste of Home and author
of the Modern Jewish Baker
cookbook, doesn’t mind
a few strays. She considers
the time she spends in the
kitchen with her children, including her infant
son, Jude, to be particularly precious.
That time in the kitchen is a tradition she’s
carried on from her own childhood. “I remember
baking a lot of banana bread, zucchini bread and
pudding pie with my mom, and those are very
cherished memories,” Shannon says.
When her mother passed away, Shannon was
just a teen. She began to cook for her younger
siblings, and that’s when she started thinking
about connecting to her Jewish heritage—
particularly when it came to making Jewish food.
The first recipe she tried baking on her own was
challah, the traditional braided Jewish bread.
Since then, she’s come to love the tradition
and precision that go into Jewish baking. That’s
what inspired her to write Modern Jewish Baker.
“I wanted home bakers, and those who had never
made challah or babka before, to feel empowered
and confident that they could make it at home.”
Today, variations on challah account for a She puts that special care into her family’s most
hefty portion of the Jewish cooking website The beloved dessert, rainbow cookies. Traditionally
Nosher, where Shannon is editor. She notes that served in synagogues and at Jewish celebrations,
challah is not served during Passover, however, rainbow cookies are actually an Italian confection.
because everything on the table must be free of That’s what Shannon likes about Jewish baking and
wheat and yeast. cooking—they are influenced by many cultures.
When it comes to Passover “Jews are from all over the world, but there’s also
recipes, she says, they’re a universality,” she says. “Jewish baking looks like
“basically gluten-free baking.” so many things.” In the ethnic melting pot of New
SHANNON SARNA PHOTOS: DOUG SCHNEIDER PHOTOGRAPHY

Although matzo meal can York’s Lower East Side, Jewish cooks and bakers
be substituted for flour in have adapted dishes from Eastern European, Italian
some recipes, Shannon is and Irish kitchens. Those recipes were handed
partial to making flourless down to new generations, just as her family’s
cakes, candies and other kitchen traditions are being passed along to Ella,
sweets for Passover. “And Billie and Jude. “My husband, Jonathan, loves to
I like to make desserts with cook, too,” Shannon says.
nut flours or nut butters,” Shannon believes cooking and baking help kids
she says. As with all baking, grow in confidence and independence, while also
Shannon can’t stress enough that “ingredients drawing the family closer.
matter and precision is everything.” “There are a lot of demands on parents,” she says,
“The taste and quality of your bake is improved “but being in the kitchen—talking and baking side
greatly by better ingredients,” she says. “Don’t buy by side—is a time you can slow down a little bit.”
cheap chocolate and don’t buy cheap flour.” Even if that means sweeping up a few sprinkles.

36 APRIL/MAY 2020 TASTEOFHOME.COM

To make these pretty layered cookies,
you’ll bake three thin cakes, spread jam
between them and coat with smooth
melted chocolate.
—Shannon Sarna, South Orange, NJ

Prep: 35 min.
Bake: 10 min./batch + chilling
Makes: about 3 dozen “Ingredients
4 large eggs, room temperature
matter and
1 cup sugar
4 oz. almond paste,
precision is
cut into small pieces
¹ ₂ cup stick margarine, softened
everything.”
¹ ₂ cup almond flour —SHANNON SARNA
¹ ₂ cup matzo cake meal
¹ ₂ tsp. salt
¹ ₂ tsp. vanilla extract
6 to 8 drops red food coloring 2. Divide the batter into thirds. Tint green layer. Refrigerate 20 minutes
6 to 8 drops green food coloring 1 portion red and 1 portion green; or until set. Turn over onto another
¹ ₄ cup seedless raspberry jam leave remaining portion plain. Spread piece of waxed paper; spread
GLAZE each portion into prepared pans. remaining glaze over red layer.
1 cup dark chocolate chips 3. Bake until a toothpick inserted in Refrigerate 20 minutes or until set.
1 Tbsp. shortening the center comes out clean and the 6. With a knife, trim edges. Cut into
Dash salt edges begin to brown, 10-12 minutes. 4 rows; cut each row into 1-in. slices.
Cool for 10 minutes before gently 1 COOKIE 32 cal., 2g fat (1g sat. fat),
1. Preheat oven to 375°. Line removing from pans to wire racks 6mg chol., 21mg sod., 4g carb.
bottoms of 3 greased 8-in. square to cool completely. (3g sugars, 0 fiber), 1g pro.
baking pans with parchment; grease 4. Place red layer on waxed paper; TEST KITCHEN TIPS
parchment. In a large bowl, beat eggs spread with 2 Tbsp. jam. Top with • For testing purposes only, we
and sugar until thick and lemon- plain layer and remaining jam. Add used Earth Balance Buttery Sticks.
colored, 2-3 minutes. Gradually add green layer; press down gently. • These are a great dairy-free cookie,

almond paste; mix well. Gradually 5. For glaze, in a microwave, melt but if you’re not keeping kosher or
add margarine, almond flour, cake chocolate chips, shortening and salt; avoiding dairy, you can substitute
meal, salt and vanilla. stir until smooth. Spread half over unsalted butter for the margarine. 1

Love baking? Or want to break into it? Join Bakeable,

Taste of Home’s community for everything you want
to know about baking, including the very best recipes,
gorgeous inspiration and easy step-by-step instruction.
Join our active community of bakers by taking part in a
monthly baking challenge! Our April bake is the Lemon
Lover’s Pound Cake that’s brightening up this issue’s
cover. Find the recipe on page 49, then head online to
find helpful how-tos for perfecting the cake at home.
It’s just waiting to be shared at any spring gathering!

Find all the details

on how to participate at
tasteofhome.com/bakeable.

TASTEOFHOME.COM APRIL/MAY 2020 37

 PORTOBELLO
& CHICKPEA
SHEET-PAN
SUPPER

SHEET-PAN
HONEY
MUSTARD
CHICKEN
 ROAST CAULIFLOWER
WITH PEPPERONCINI
I never enjoyed cauliflower but
always wanted to. I tweaked
this recipe for many years and
finally found the perfect mix
of flavors.
—Hannah Hicks,
Marina del Rey, CA

Takes: 30 min.
Makes: 6 servings

1 large head cauliflower,

broken into florets
(about 8 cups)
1 Tbsp. plus 1 tsp.
olive oil, divided
¹ ₄ tsp. kosher salt
¹ ₄ tsp. pepper
1 jar (3¹ ₂ oz.) capers,
drained and patted dry
1 jar (16 oz.)
pepperoncini, drained
and coarsely chopped
¹ ₂ cup sliced almonds,
toasted
1 Tbsp. sherry vinegar

1. Preheat oven to 450°. Place

cauliflower in a 15x10x1-in.
baking pan. Drizzle with
1 Tbsp. oil, salt and pepper.
Roast until tender, stirring
halfway, 15-20 minutes.
2. Meanwhile, in a small skillet,
heat remaining 1 tsp. oil over
ROAST
medium-high heat. Add the
CAULIFLOWER capers; cook and stir until
WITH golden brown, 4-6 minutes.
PEPPERONCINI
Drain on paper towels.
3. Stir pepperoncini, almonds
and capers into cauliflower;
drizzle with vinegar. Serve
immediately.
³ ₄ CUP 122 cal., 7g fat (1g sat.
fat), 0 chol., 962mg sod.,
11g carb. (3g sugars, 4g fiber),
5g pro.

TASTEOFHOME.COM APRIL/MAY 2020 39

SHEET-PAN
HONEY MUSTARD CHICKEN
This sheet-pan chicken is an easy
gluten-free, low-carb meal ideal for
busy weekdays. The lemon-kissed
chicken is tender, juicy and so delicious!
Denise Browning, San Antonio, TX

Prep: 20 min. • Bake: 45 min.

Makes: 6 servings

6 bone-in chicken thighs

(about 2¹ ₄ lbs.)
³ ₄ tsp. salt, divided
¹ ₂ tsp. pepper, divided
2 medium lemons
¹ ₃ cup olive oil
¹ ₃ cup honey
3 Tbsp. Dijon mustard
4 garlic cloves, minced
1 tsp. paprika
¹ ₂ cup water
¹ ₂ lb. fresh green beans, trimmed
6 miniature sweet peppers,
sliced into rings
¹ ₄ cup pomegranate seeds, optional

1. Preheat oven to 425°. Place chicken

in a greased 15x10x1-in. baking pan.
Sprinkle with ¹ ₂ tsp. salt and ¹ ₄ tsp.
pepper. Thinly slice 1 lemon; place over
chicken. Cut remaining lemon crosswise
in half; squeeze juice into a small bowl.
Whisk in oil, honey, mustard, garlic and
paprika. Pour half the mixture over
chicken; reserve remaining for beans.
Pour water into pan. Bake 25 minutes.
2. Meanwhile, combine beans, sweet
peppers, and remaining sauce, ¹ ₄ tsp.
salt and ¹ ₄ tsp. pepper; toss to coat.
Arrange vegetables around chicken in
pan. Bake until a thermometer inserted
in chicken reads 170°-175° and beans
are tender, 15-20 minutes. If desired,
sprinkle with pomegranate seeds.
1 SERVING 419 cal., 26g fat (6g sat. fat),
81mg chol., 548mg sod., 22g carb.
(17g sugars, 2g fiber), 24g pro.

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40 APRIL/MAY 2020 Continued on page 42 E

 ROAST LEMON
BUTTER SHRIMP
This baked shrimp
is a quick weeknight
meal that has lots
of great flavor! We
serve it with jasmine
rice, but any rice—or even cooked
orzo—would be tasty, too!
Anne Ormond, Dover, NH

Takes: 30 min. • Makes: 4 servings

6 Tbsp. unsalted butter, cubed

¹₄ cup Worcestershire sauce
2 garlic cloves, minced
3 Tbsp. lemon juice
1 fresh rosemary sprig
¹₂ tsp. salt
¹₄ tsp. pepper
1 lb. uncooked shrimp
(26-30 per lb.), peeled and
deveined, tails removed
1 pkg. (8¹ ₂ oz.) ready-to-
serve jasmine rice
3 Tbsp. heavy whipping cream
Hot pepper sauce, optional

1. Preheat oven to 400°. Place the

first 7 ingredients in a 13x9-in. baking
dish. Place dish in oven until butter
is melted, 3-5 minutes. Add shrimp.
Bake, uncovered, until shrimp turn
pink, 12-15 minutes, stirring halfway.
Meanwhile, cook rice according to
package directions.
2. Discard rosemary; stir in cream.
Serve shrimp mixture with rice and,
ROAST if desired, hot pepper sauce.
LEMON 1 SERVING 431 cal., 24g fat (14g sat.
BUTTER
SHRIMP fat), 196mg chol., 607mg sod., 32g
carb. (2g sugars, 1g fiber), 22g pro.

PORTOBELLO & CHICKPEA ¹₄cup olive oil 1. Preheat oven to 400°. In a small
SHEET-PAN SUPPER 2 Tbsp. balsamic vinegar bowl, combine the first 6 ingredients.
This is a fantastic 1 Tbsp. minced fresh oregano Toss chickpeas with 2 Tbsp. oil
meatless dinner or ³₄tsp. garlic powder mixture. Transfer to a 15x10x1-in.
an amazing side dish. ¹₂tsp. salt baking pan. Bake 20 minutes.
It works well with a ¹₄tsp. pepper 2. Brush mushrooms with 1 Tbsp. oil
variety of sheet-pan- 1 can (15 oz.) chickpeas or mixture; add to pan. Toss asparagus
roasted vegetables. We enjoy using garbanzo beans, and tomatoes with remaining oil
zucchini or summer squash in the rinsed and drained mixture; arrange around mushrooms.
summer, and you can also change 4 large portobello mushrooms Bake until vegetables are tender,
up the herbs in the dressing. (4 to 4¹ ₂ in.), stems 15-20 minutes longer.
Elisabeth Larsen, Pleasant Grove, UT and gills removed 1 MUSHROOM WITH 1 CUP
1 lb. fresh asparagus, trimmed VEGETABLES 279 cal., 16g fat (2g sat.
Prep: 15 min. • Bake: 35 min. and cut into 2-in. pieces fat), 0 chol., 448mg sod., 28g carb.
Makes: 4 servings 8 oz. cherry tomatoes (8g sugars, 7g fiber), 8g pro.

42 APRIL/MAY 2020 TASTEOFHOME.COM

 VEG OUT!
Toasty, fork-tender veggies
can really perk up a plate if
roasted right. Grab your
favorite vegetable, toss the
pieces—cut to a similar size
and shape—in 1-2 Tbsp.
olive oil and the seasonings
of your choice, and spread
’em on a sheet pan. Pop it
all into a 400˚- 425˚oven
for the times listed below.
(Psst! The cook time will
depend, in part, on how
small you cut the veggies.)

ROOT VEGETABLES
Potatoes, onions,
beets, winter squash,
carrots, etc.
30-45 minutes

PORTOBELLO
& CHICKPEA
SHEET-PAN
SUPPER CRUCIFEROUS VEGETABLES
Broccoli, Brussels sprouts,
cauliflower, cabbage, etc.
15-25 minutes

SOFT VEGETABLES
Bell peppers, tomatoes,
zucchini, summer squash, etc.
10-25 minutes

Hover to Buy Now! THIN VEGETABLES

Taste of Home 15x10- Green beans,
in. Non-Stick Metal asparagus, etc.
Baking Sheet $37/3. 10-25 minutes
Or visit tasteofhome
.com/cookwithtoh to see our whole
cookware/bakeware collection. APRIL/MAY 2020 43
 HE ART ROASTED BEETS WITH 3 medium fresh golden (about 24x12-in.). Fold foil around
HE ALTHY ORANGE GREMOLATA beets (about 1 lb.) beets, sealing tightly. Place on a
& GOAT CHEESE 3 medium fresh beets (about 1 lb.) baking sheet. Roast until tender,
My grandma always grew beets then 2 Tbsp. lime juice 55-65 minutes. Open foil carefully
pickled or canned them, but I prefer 2 Tbsp. orange juice to allow steam to escape.
to prepare them differently. I like ¹ ₂ tsp. fine sea salt 2. When cool to handle, peel, halve
these roasted beets in the winter, 1 Tbsp. minced fresh parsley and slice beets; place in a serving
but they can be enjoyed all year with 1 Tbsp. minced fresh sage bowl. Add lime juice, orange juice and
the addition of fresh herbs and tangy 1 garlic clove, minced salt; toss to coat. Combine parsley,
goat cheese. 1 tsp. grated orange zest sage, garlic and orange zest; sprinkle
—Courtney Archibeque, Greeley, CO 3 Tbsp. crumbled goat cheese over beets. Top with goat cheese and
2 Tbsp. sunflower kernels sunflower kernels.
Prep: 25 min. • Bake: 55 min. + cooling ³₄ CUP 49 cal., 1g fat (0 sat. fat), 2mg
Makes: 12 servings 1. Preheat oven to 400°. Scrub beets chol., 157mg sod., 9g carb. (6g sugars,
and trim tops by 1 in. Place beets on 2g fiber), 2g pro.
a double thickness of heavy-duty foil DIABETIC EXCHANGES 1 vegetable. 1

ROASTED BEETS
WITH ORANGE
GREMOLATA &
GOAT CHEESE

44 APRIL/MAY 2020 TASTEOFHOME.COM

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Spring Fling Dress up Bundt cakes in popular throwback f lavors
and take your taste buds to the dance.

BA
NA
NA
PO
UN
D CA
KE
KE
E CA
C O L AT E M A R B L
Y CHO

Easy Freeze
RR

Save your Bundt for a special

CHE

day. Wait to frost or glaze till

the day you’ll serve it. After the
cake cools, wrap it in plastic,
cover securely in foil and
freeze for up to 4 months.

46 APRIL/MAY 2020 TASTEOFHOME.COM

 KE
CA
UT
HN
UG
O
D
LY
J EL

K E
CA
N D
P OU
’S
VER
N LO
LEMO

E
CAK
EE
FF
CO
M
EA
CR
&

I ES
RR
E BE
B LU

TASTEOFHOME.COM APRIL/MAY 2020 47

 L E M O N LO V E R ’ S P O
UND
CA
KE

JEL
LY D
O UGHN
UT CAKE

C AKE JOIN THE

ND BAKEABLE
P OU CHALLENGE,
A AND MAKE THIS
AN CAKE! SEE PAGE
AN 37 FOR MORE.
B

48 APRIL/MAY 2020 TASTEOFHOME.COM

 ON THE COVER
Banana Pound Cake Jelly Doughnut Cake Lemon Lover’s
I adapted a basic Cake. Doughnuts. Pound Cake
pound cake recipe Now you don’t have Everyone raves about this pretty,
from my great-aunt to choose! Swap in puckery dessert—and it sure doesn’t
for this treat. It your favorite jelly last very long with my family.
makes a moist cake flavor for the filling. —Annettia Mounger, Kansas City, MO
that pops out of the pan perfectly. —Colleen Delawder, Herndon, VA
Nancy Zimmerman, Prep: 20 min. • Bake: 55 min. + cooling
Cape May Court House, NJ Prep: 25 min. + chilling Makes: 12 servings
Bake: 45 min. + cooling
Prep: 20 min. • Bake: 1¹ ₄ hours + Makes: 12 servings 1 cup butter, softened
cooling • Makes: 12 servings 3 cups sugar
1 cup sugar 6 large eggs, room temperature
3 tsp. plus 3 cups sugar, divided 2 tsp. ground cinnamon 5 Tbsp. lemon juice
1 cup butter, softened ¹₂ tsp. salt 1 Tbsp. grated lemon zest
6 large eggs, room temperature ¹₄ tsp. ground nutmeg 1 tsp. lemon extract
1 cup mashed ripe bananas ³₄ cup unsalted butter, melted 3 cups all-purpose flour
(about 2 medium) 2 large eggs, room temperature ¹₂ tsp. baking soda
1¹ ₂ tsp. vanilla extract 1 cup 2% milk ¹₄ tsp. salt
¹₂ tsp. lemon extract 2 Tbsp. sour cream 1¹ ₄ cups sour cream
3 cups all-purpose flour 1 Tbsp. vanilla extract ICING
¹₄ tsp. baking soda 2² ₃ cups all-purpose flour ¹₄ cup sour cream
1 cup sour cream 2¹ ₂ tsp. baking powder 2 Tbsp. butter, softened
GLAZE ³₄ cup raspberry, strawberry 2¹ ₂ cups confectioners’ sugar
1¹ ₂ cups confectioners’ sugar or apple jelly 3 Tbsp. lemon juice
¹ ₂ tsp. vanilla extract FROSTING 2 tsp. grated lemon zest
3 to 4 tsp. whole milk 1 pkg. (8 oz.) cream
cheese, softened 1. In a large bowl, cream butter and
1. Grease a 10-in. fluted tube pan. 1¹ ₂ cups confectioners’ sugar sugar until light and fluffy. Add eggs,
Sprinkle with 3 tsp. sugar; set aside. 1 tsp. ground cinnamon 1 at a time, beating well after each
2. In a large bowl, cream butter and ¹ ₂ tsp. vanilla extract addition. Stir in lemon juice, zest and
the remaining 3 cups sugar until light extract. Combine the flour, baking
and fluffy, about 5 minutes. Add 1. Preheat oven to 350°. Grease soda and salt; add to the creamed
eggs, 1 at a time, beating well after and flour a 10-in. fluted tube pan. mixture alternately with sour cream.
each addition. Stir in bananas and 2. Place sugar, cinnamon, salt and Beat just until combined.
extracts. Whisk together flour and nutmeg in a food processor; process 2. Pour into a greased and floured
baking soda; add to the creamed 30 seconds. Transfer to a large bowl. 10-in. fluted tube pan. Bake at 350°
mixture alternately with sour cream, Beat in melted butter, eggs, milk, until a toothpick inserted near the
beating just until combined. sour cream and vanilla until well center of cake comes out clean,
3. Pour into prepared pan (pan will blended. In another bowl, whisk flour 55-60 minutes. Cool for 10 minutes
be full). Bake at 325° until a toothpick and baking powder; gradually beat before removing from pan to a wire
inserted near the center comes out into sugar mixture. rack to cool completely.
clean, 75-85 minutes. Cool cake for 3. Pour half the batter into prepared 3. For icing, in a bowl, beat sour cream
10 minutes before removing from pan. Spoon jelly over batter to within and butter until smooth. Gradually
pan to a wire rack to cool completely. ¹ ₂ in. of edges; top with remaining add confectioners’ sugar. Beat in
4. In a bowl, whisk glaze ingredients batter. Bake until a toothpick inserted lemon juice and zest. Drizzle over
until smooth; drizzle over cake. Store near center of cake comes out clean, cake. If desired, top with additional
in the refrigerator. 45-50 minutes. Cool in the pan for lemon zest. Store in refrigerator.
1 SLICE 600 cal., 22g fat (13g sat. fat), 10 minutes before removing to a wire 1 SLICE 658 cal., 26g fat (15g sat. fat),
138mg chol., 192mg sod., 96g carb. rack to cool completely. 146mg chol., 286mg sod., 101g carb.
(69g sugars, 1g fiber), 7g pro. 4. In a large bowl, combine all frosting (76g sugars, 1g fiber), 8g pro.
ingredients; beat until smooth. Spread
over cake; sprinkle with additional Learn how to prep
sugar and cinnamon. Refrigerate at your Bundt pan for a
least 1 hour before serving. flawless finish every
1 SLICE 475 cal., 20g fat (12g sat. fat), time. Hover your
83mg chol., 283mg sod., 69g carb. camera here or go to
(45g sugars, 1g fiber), 6g pro. tasteofhome.com/bundtprep.

TASTEOFHOME.COM APRIL/MAY 2020 49

 Blueberries & Cream Cherry Chocolate
Coffee Cake Marble Cake
IT’S ALL This cake is so delicious—and easy!
We love it for breakfast or dessert.
Cherries and chocolate complement
each other perfectly in this cake. The
ABOUT THE PAN —Susan Ober, Franconia, NH marbled effect is easily achieved by
layering the two contrasting batters.
No Bundts about it, these special Prep: 20 min. • Bake: 55 min. + cooling —Sandra Campbell, Chase Mills, NY
pans create centerpiece-worthy Makes: 12 servings
desserts every time. Prep: 20 min.
1 cup butter, softened Bake: 1¹ ₄ hours + cooling
Our Lemon Lover’s 2 cups sugar Makes: 12 servings
Pound Cake and 2 large eggs, room temperature
Jelly Doughnut Cake 1 tsp. vanilla extract 1 cup butter, softened
go classic in this pan. 1³ ₄ cups all-purpose flour 2 cups sugar
ORIGINAL 1 tsp. baking powder 3 large eggs, room temperature
PROCAST ¹₄ tsp. salt 6 Tbsp. maraschino cherry juice
BUNDT PAN
$40 1 cup sour cream 6 Tbsp. water
1 cup fresh or frozen 1 tsp. almond extract
unsweetened blueberries 3³ ₄cups all-purpose flour
¹₂ cup packed brown sugar 2¹ ₄tsp. baking soda
¹₂ cup chopped pecans, optional ³₄ tsp. salt
1 tsp. ground cinnamon 1¹ ₂cups sour cream
This pan produced 1 Tbsp. confectioners’ sugar ³₄ cup chopped maraschino
the petals on our cherries, drained
Banana Pound Cake. 1. In a large bowl, cream butter and ³ ₄ cup chopped walnuts, toasted
MAGNOLIA sugar until fluffy, about 5 minutes. 3 oz. unsweetened
BUNDT PAN
$45 Add eggs, 1 at a time, beating well chocolate, melted
after each addition. Beat in vanilla. Confectioners’ sugar, optional
Combine flour, baking powder and
salt; add to the creamed mixture 1. In a large bowl, cream butter and
alternately with sour cream. Fold sugar until light and fluffy, about
in blueberries. 5 minutes. Add eggs, 1 at a time,
The Cherry Chocolate 2. Spoon half of batter into a greased beating well after each addition.
Marble Cake gets the and floured 10-in. fluted tube pan. Add cherry juice, water and extract;
royal treatment. In a bowl, combine the brown sugar, mix well. Combine flour, baking soda
CROWN pecans if desired, and cinnamon. and salt; add to creamed mixture
BUNDT PAN
$50 Sprinkle half over the batter. Top alternately with sour cream.
with remaining batter; sprinkle with 2. Divide batter in half. To 1 portion,
remaining brown sugar mixture. add cherries and walnuts; mix well.
Cut through batter with a knife to To the second portion, add chocolate;
swirl the brown sugar mixture. mix well. Spoon half the cherry
3. Bake at 350° for 55-60 minutes or mixture into a greased and floured
until a toothpick inserted near center 10-in. fluted tube pan. Cover with half
This pan made our comes out clean. Cool 10 minutes; the chocolate mixture. Repeat layers.
Blueberries & Cream remove from pan to a wire rack to 3. Bake at 350° until a toothpick
Coffee Cake look cool completely. Just before serving, inserted near the center comes out
bloomin’ beautiful. dust with confectioners’ sugar. clean, about 1¹ ₄ hours. Cool for
BLOSSOM NOTE If using frozen blueberries, use 15 minutes; remove from pan to a
BUNDT PAN without thawing to avoid discoloring wire rack to cool completely. Dust
$40
the batter. with confectioners’ sugar if desired.
NORDIC WARE LOGO, PANS: NORDIC WARE

1 SLICE 428 cal., 20g fat (12g sat. fat), 1 SLICE 606 cal., 31g fat (16g sat. fat),
ALL BUNDT PANS AVAILABLE
AT NORDICWARE.COM 76mg chol., 233mg sod., 60g carb. 94mg chol., 544mg sod., 74g carb.
(45g sugars, 1g fiber), 4g pro. (39g sugars, 3g fiber), 9g pro. 1

A Brief Bundt History

1946: H. David 1949: A Minnesota Jewish women’s 1966: Ella Helfrich of Houston,
Dalquist Sr. founds group asks Dalquist to make a pan Texas, submits her Tunnel of Fudge
the company we with a hole in the center so they can cake, made in a Bundt pan, to the
know today as make “bund” cakes. (“Bund” means Pillsbury Bake-Off. She wins sec-
Nordic Ware. “gathering” in German.) ond prize. A Bundt craze is born.

50 APRIL/MAY 2020 TASTEOFHOME.COM

“This coffee
cake is a
Saturday
morning
tradition my
boys grew
up with.”
—Susan Ober

TASTEOFHOME.COM APRIL/MAY 2020 51

RIPE
AND
RUBY IT’S TIME TO THINK BEYOND PIE.
THIS YEAR, GIVE GORGEOUS RHUBARB
A TASTY TWIST WITH THIS COLLECTION
OF SWEET AND SAVORY GEMS.

52 APRIL/MAY 2020 TASTEOFHOME.COM

Rhubarb Chutney
This tangy-sweet chutney is among
our favorite condiments. We love it
served with pork or chicken, but it
brightens up almost anything!
—Jan Paterson, Anchorage, AK

Takes: 20 min. • Makes: about 3 cups

³₄ cup sugar
¹₃ cup cider vinegar
1 Tbsp. minced garlic
³₄ tsp. ground ginger
¹₂ tsp. ground cumin
¹₂ tsp. ground cinnamon
¹₄ tsp. crushed red pepper flakes
¹₈ to ¹ ₄ tsp. ground cloves
Rhubarb
4 cups coarsely chopped fresh
Chutney
or frozen rhubarb, thawed
¹ ₂ cup chopped red onion
¹ ₃ cup golden raisins
1 tsp. red food coloring, optional

1. In a large saucepan, combine the

sugar, vinegar, garlic, ginger, cumin,
cinnamon, red pepper flakes and
cloves. Bring to a boil. Reduce heat;
simmer, uncovered, until sugar is
dissolved, about 2 minutes.
2. Add the rhubarb, onion and raisins.
Cook and stir over medium heat until
the rhubarb is tender and mixture is
slightly thickened, 5-10 minutes. Stir
in red food coloring if desired. Cool
completely. Store in the refrigerator.
¹ ₄ CUP 75 cal., 0 fat (0 sat. fat), 0 chol.,
3mg sod., 19g carb. (17g sugars, 1g
fiber), 1g pro.
TEST KITCHEN TIPS
• During the simmering process, the
vinegar aroma will be very pungent.
So do it in a well-ventilated area.
• If using frozen rhubarb, measure

rhubarb while still frozen, then thaw Try this chutney as an appetizer
completely. Drain in a colander, but spooned over toasted baguette slices
do not press liquid out. with a schmear of cream cheese.

TASTEOFHOME.COM APRIL/MAY 2020 53

 “My husband isn’t a
big rhubarb lover, and
even he raves about
this chicken!”
Rachel Beach

Rhubarb Beef
RECIPE ON P.58

Honey-Rhubarb
Chicken
RECIPE ON P.58

Pork Chops
with Rhubarb
RECIPE ON P.58

54 APRIL/MAY 2020 TASTEOFHOME.COM

 “When I bring
this to church
potlucks, people
always line up
for a piece.” Strawberry-Rhubarb
Upside-Down Cake
Bonnie Krogman RECIPE ON P.58

Re-create this beauty! Slice

fresh rhubarb into 3-in. pieces.
Arrange the slices horizontally
and vertically in the bottom of
a 13x9-in. pan, creating a grid
of 12 alternating squares.

TASTEOFHOME.COM APRIL/MAY 2020 55

 “To tell you the truth, I’m not
sure how well this crumble keeps—
we usually eat it all in a day!”
Linda Enslen
Rhubarb
Crumble

Rhubarb Crumble ¹₃ cup sugar sugar and cinnamon; sprinkle

You can make this crumble using ¹₂ tsp. ground cinnamon over rhubarb mixture. Set aside.
all rhubarb, but the apples and ¹₂ cup all-purpose flour 2. In a bowl, combine flour, baking
strawberries make it stand out. 1 tsp. baking powder powder and salt. Cut in butter until
—Linda Enslen, Schuler, AB ¹₄ tsp. salt mixture resembles coarse crumbs.
4 Tbsp. cold butter Stir in the brown sugar and oats.
Prep: 20 min. • Bake: 40 min. ²₃ cup packed brown sugar Sprinkle over rhubarb mixture.
Makes: 8 servings ²₃ cup quick-cooking oats 3. Bake at 350° until lightly browned,
Vanilla ice cream, optional 40-50 minutes. Serve warm or cold,
3 cups sliced fresh or frozen with a scoop of ice cream if desired.
rhubarb (¹ ₂-in. pieces) 1. Combine rhubarb, apples and 1 PIECE 227 cal., 6g fat (4g sat. fat),
1 cup diced peeled apples strawberries; spoon into a greased 15mg chol., 191mg sod., 41g carb.
¹ ₂ to 1 cup sliced strawberries 8-in. square baking dish. Combine (29g sugars, 2g fiber), 2g pro.

56 APRIL/MAY 2020 TASTEOFHOME.COM Continued on page 58 E

 Rhubarb Beef 1 broiler/fryer chicken 1 Tbsp. honey
My daughter went on a trip around (3 to 4 lbs.), cut up ¹ ₈ tsp. ground cinnamon
the world and brought home this ¹ ₄ cup canola oil 1¹ ₂ tsp. minced fresh parsley
recipe from Iran. I’ve served it often HONEY-RHUBARB SAUCE
to many of my friends, and they ¹₄cup cornstarch In a shallow dish, combine the flour,
always seem to savor its different, 1³ ₄
cups cold water, divided salt and pepper; add pork chops and
delightfully zingy taste. ¹₂ cup packed brown sugar turn to coat. In a skillet, melt butter
—Bertha Davis, Springfield, MO ¹₂ cup honey over medium heat. Add pork chops;
3 Tbsp. soy sauce cook until a thermometer reads
Prep: 10 min. • Cook: 2¹ ₄ hours 1¹ ₂
cups chopped fresh or 145°, 4-5 minutes on each side.
Makes: 6 servings frozen rhubarb Remove and keep warm. Add the
2 Tbsp. chopped onion rhubarb, honey and cinnamon to
2 to 2¹ ₂ lbs. beef stew meat, 2 garlic cloves, peeled the skillet; cook until rhubarb is
cut into 1-in. cubes tender, about 5 minutes. Serve
2 Tbsp. butter 1. Preheat oven to 400°. Combine sauce over pork chops. Sprinkle
2 large onions, chopped flour and poultry seasoning. In with parsley.
1 tsp. saffron another bowl, whisk egg and milk. 1 PORK CHOP 390 cal., 19g fat (7g sat.
1 can (10¹ ₂ oz.) beef broth Dip chicken, 1 piece at a time, in fat), 111mg chol., 82mg sod., 17g
1 cup water flour mixture, then in egg mixture; carb. (10g sugars, 2g fiber), 38g pro.
¹ ₄ cup lemon juice coat again with flour mixture.
¹ ₄ cup chopped fresh parsley 2. In a large skillet, heat oil over Strawberry-Rhubarb
1¹ ₂ tsp. dried mint medium-high heat. Brown chicken Upside-Down Cake
2 tsp. salt on both sides. Place in a greased I make this colorful dessert often in
¹ ₄ tsp. pepper 13x9-in. baking dish. the spring and summer when fresh
2 to 3 cups sliced fresh or 3. For sauce, combine cornstarch rhubarb is abundant. Everyone
frozen rhubarb and 1¹ ₂ cups cold water in a large comments about how deliciously
Hot cooked rice saucepan until smooth; stir in the unique it is. It may have simple
Fresh mint leaves, torn brown sugar, honey and soy sauce. ingredients, but the result is striking!
Pulse the rhubarb, onion, garlic —Bonnie Krogman,
In a Dutch oven, brown the beef and remaining ¹ ₄ cup water in a Thompson Falls, MT
in butter. Remove meat from pan; food processor until blended. Stir
drain all but 2 Tbsp. drippings. into cornstarch mixture. Bring to Prep: 15 min.
Saute onions until lightly browned. a boil over medium heat; cook and Bake: 40 min. + cooling
Return meat to pan. Add saffron, stir until thickened, 2-3 minutes. Makes: 12 servings
broth, water, lemon juice, parsley, Pour over chicken.
mint, salt and pepper; cover and 4. Bake, uncovered, until a 5 cups sliced fresh or frozen
simmer until meat is tender, about thermometer in a thigh reads rhubarb, thawed and drained
2 hours. Add more water as needed. 170°, 35-40 minutes. 1 pkg. (6 oz.) strawberry
Add the rhubarb during the last 1 SERVING 639 cal., 25g fat (5g sat. gelatin
15 minutes of cooking. Serve over fat), 114mg chol., 565mg sod., 70g ¹ ₂ cup sugar
rice; top with fresh mint. carb. (43g sugars, 2g fiber), 34g pro. 2 cups miniature marshmallows
1 CUP 287 cal., 15g fat (6g sat. fat), 1 pkg. white or yellow cake mix
104mg chol., 1072mg sod., 8g carb. Pork Chops with Rhubarb (regular size)
(5g sugars, 2g fiber), 30g pro. A quick rhubarb sauce makes these Whipped topping, optional
tender chops extra special. I like it on
Honey-Rhubarb Chicken the tangy side, but you can always 1. Place the rhubarb in a greased
The sauce on this chicken is like a add more honey to sweeten up the 13x9-in. baking pan. Sprinkle with
sweet-tart spin on teriyaki. It’s just fruity sauce a bit if it’s too puckery the gelatin, sugar and marshmallows.
perfect for bringing to a spring for your family. Prepare cake mix according to
potluck. Everyone who’s tried it —Bonnie Bufford, Nicholson, PA package directions; pour batter
raves about it! over marshmallows.
—Rachel Beach, Whitley City, KY Takes: 25 min. • Makes: 2 servings 2. Bake at 350° until a toothpick
inserted in the center comes out
Prep: 30 min. • Bake: 35 min. 1 Tbsp. all-purpose flour clean, 40-45 minutes. Cool for
Makes: 6 servings Salt and pepper to taste 10 minutes; invert cake onto a
2 bone-in pork loin chops serving plate. Serve with whipped
1¹ ₄ cups all-purpose flour (¹ ₂ to ³ ₄ in. thick) topping if desired.
1 Tbsp. poultry seasoning 2 Tbsp. butter 1 SLICE 353 cal., 9g fat (2g sat. fat),
1 large egg ¹ ₂ lb. fresh or frozen rhubarb, 47mg chol., 359mg sod., 65g carb.
1 cup 2% milk chopped (44g sugars, 2g fiber), 5g pro. 1

58 APRIL/MAY 2020 TASTEOFHOME.COM

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Deb’s simple,
stunning recipes
have made Smitten
Kitchen a success,
but her funny,
warm stories
behind each
make readers
feel at home.
 From her small
kitchen, Deb
preps, cooks,
serves and
Of course, those people aren’t photographs
huddled next to her—they’re every dish
the dedicated followers of her
you’ll find
on her blog.
cooking blog, Smitten Kitchen.
Photos of homemade
Fig Newtons, sesame seed-
sprinkled breakfast buns,
cream of mushroom soup
and cheesy baked pasta are
a sampling of her Instagram
posts. These tempting dishes
aren’t just made to feed the
camera and her followers,
they’re the real meals Deb
serves herself and her family.
Cooking in a tiny NYC
kitchen means Deb doesn’t When she and her husband,
feature elaborate recipes that Alex, entered “two-kid land,”
require an armful of equipment she was worried. “I’ve found
on her blog. The small space from listening to other people
is a constant reminder that if that this is where cooking stops
she can make dinner without being fun.”
too much clutter, so can the In order to preserve the joy
engaged readers who cook her in creating recipes, taking
recipes in their own homes. pictures and writing (yes, Deb
“Deb, there is no way I was is a total one-woman show!)
going to take out a second pan she made an unexpected
there” is a typical comment choice: to keep cooking what
from an audience accustomed she likes instead of making
to delicious recipes that are meals that will satisfy the
still practical on a weeknight. whole family.
Comments like that have The challenges don’t
been fueling Smitten Kitchen phase her. “If three-quarters
since Deb started it in 2006 as of us are eating it, I consider
a project she thought would it a success.”
last about six months. “But When possible, Deb leans
that’s not what happened... on seasonal ingredients—like
people showed up, and the the snappy asparagus that stars
more questions they asked, the in her Asparagus & Egg Salad
more I wanted to learn things with Walnuts & Mint, a recipe
to answer them,” she says. she developed with spring
She’s not a trained chef— dreams in mind—even though
she’s completely self-taught, sometimes Mother Nature
and she’s learned alongside has other plans. “It snowed
her readers over the years. here in April, and I just gave
During that time, her family up,” she says. Because she and I couldn’t imagine a more
has grown, too. couldn’t wait until asparagus perfect use of what was there.”
First came her son, who popped up at the farmers Try her recipe on toast or on
“eats most things,” then a market, she improvised. crackers—or by the spoonful—
daughter, who, “practically “The grocery store was the and you’ll find the spring
speaking, eats nothing.” greenest place I knew then, magic Deb dreamed of, too.

TASTEOFHOME.COM APRIL/MAY 2020 61

 I found this asparagus egg salad recipe
while I was hiding from a pot of brisket,
which is the kind of thing that happens
three days after Passover. That brisket
was instantly relegated to a side dish.
—Deb Perelman, New York, NY

Makes: 4 servings

4 large eggs, cold

¹ ₂ cup grated
Parmesan cheese
¹ ₂ cup finely chopped
walnuts, toasted
1 tsp. grated
lemon zest
1 tsp. kosher salt
¹ ₂ tsp. coarsely ground pepper
¹ ₂ tsp. crushed red pepper flakes
1 lb. fresh asparagus, trimmed
¹ ₄ cup fresh lemon juice
¹ ₄ cup lightly packed fresh
mint leaves, chopped
¹ ₄ cup olive oil, preferably
extra virgin

1. In a saucepan, bring to a boil enough

water to cover eggs by an inch. Gently
add the eggs; reduce heat and simmer
8¹ ₂ minutes. Transfer eggs to a bowl of
ice water. Let stand at least 10 minutes.
2. In a large bowl, combine Parmesan,
walnuts, lemon zest, salt, pepper and
red pepper flakes. Stir to combine.
3. Thinly slice asparagus on a sharp
angle; add asparagus and lemon juice to
Parmesan mixture and toss to combine.
Taste and adjust the flavors to your
preference with additional seasoning
or lemon juice. Add mint and olive oil
and toss; adjust seasoning again.
4. Peel eggs. Cut in half, then each half
into 6 to 8 chunks. Add to asparagus
mixture and gently stir just to combine.
5. Eat as is, or scoop onto 6 to 8 toasts
or 3 large matzo sheets, halved into
6 more-manageable toasts.
1 SERVING 349 cal., 31g fat (6g sat. fat),
195mg chol., 740mg sod., 8g carb.
(2g sugars, 2g fiber), 13g pro.
DEB’S TIPS
• When adjusting the seasoning before
adding the eggs, go a little bit heavy
so the flavors don’t disappear once
you add the eggs.
• I always adjust red pepper flakes to
Get to know Deb more, and
find her favorite recipes at taste; when I’m making this for kids,
smittenkitchen.com. I use half the amount or leave it out. 1

62 APRIL/MAY 2020 TASTEOFHOME.COM

 Asparagus
& Egg Salad
with Walnuts
& Mint

TASTEOFHOME.COM APRIL/MAY 2020 63

 Tasty 10

WHAT’S
CRACKIN’?
Hip, hip, hooray! It’s the Easter buffet!
Bring these twists on a classic and get
ready for a devilishly good time.

Italian Deviled Eggs

Stir together 3 Tbsp. mayo,
¼ tsp. each dried basil and oregano, and
¹ ₈ tsp. each salt and pepper. Top with
Parmesan and fresh oregano leaves.

BUILD THESE
BITES!
Hard-boil 6 large eggs.
Cut in half. Remove yolks;
set aside egg whites and
Asian Deviled Eggs 4 yolks (save remaining
Mix up 3 Tbsp. mayo, ¼ tsp. soy 2 yolks for another use).
sauce, ¼ tsp. ginger, ¹ ₈ tsp. each Mash the 4 yolks;
salt and pepper, and ¹ ₈ tsp. chili add mix-ins. Stuff
sauce. Top with chopped green into egg whites.
onion and black sesame seeds.

Curried Deviled Eggs

Stir up 3 Tbsp. mayo, 2 Tbsp.
Buffalo hummus, ¹ ₂ tsp. curry powder,
Deviled Eggs ¹ ₈ tsp. each salt and pepper, and a
Combine 3 Tbsp. mayo, dash cayenne. Top with toasted pine
2 Tbsp. blue cheese, nuts, cayenne and curry powder.
1 Tbsp. chopped celery,
1 tsp. Louisiana-style
hot sauce, and ¹ ₈ tsp.
each salt and pepper.
Garnish with celery,
blue cheese bits
and hot sauce.

64 APRIL/MAY 2020 TASTEOFHOME.COM

 Chutney
Deviled Eggs
Mix 3 Tbsp. mayo, 2 Tbsp. mango
chutney, 1 Tbsp. chopped green onion,
Bloody Mary Deviled Eggs and ¹ ₈ tsp. each salt and pepper. Sprinkle
Combine 3 Tbsp. mayo, 1 Tbsp. tomato with chopped cashews and paprika.
juice, ¾ tsp. horseradish, ¼ tsp. hot pepper
sauce, and ¹ ₈ tsp. each salt and pepper.
Crumble bacon on top.
Southwest
Deviled Eggs
Mix up 3 Tbsp. mayo,
1 Tbsp. salsa, ½ tsp.
Guacamole Deviled Eggs chili powder, ¼ tsp.
Combine 3 Tbsp. mayo, 2 Tbsp. cumin, and ¹ ₈ tsp.
mashed avocado, 1 tsp. minced each salt and pepper.
cilantro, ½ tsp. lime zest, ½ tsp. On top, layer jalapeno
lime juice, and ¹ ₈ tsp. each salt and slices and grilled corn
pepper. Top with pico de gallo. cut off the cob.

Herbed Deviled Eggs

Mix up 3 Tbsp. mayo, 2 tsp. minced chives,
1 tsp. dried parsley, ¼ tsp. dried tarragon,
and ¹ ₈ tsp. each salt and pepper. Add
fresh dill and minced chives on top.

Crab Cake
Deviled Eggs
Combine 3 Tbsp. mayo,
2 Tbsp. crabmeat,
1 Tbsp. minced red
pepper, 2 tsp. sweet
pickle relish, ½ tsp.
seafood seasoning,
and ¹ ₈ tsp. each salt,
pepper and celery
seed. Garnish with
red pepper.

TASTEOFHOME.COM APRIL/MAY 2020 65

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 TEST KITCHEN

INSIDER Secrets • Favorites • Contest Winners

Vanilla Cake
Those soft, velvety layers. That rich and creamy frosting.
Any way you slice it, this is the only vanilla cake you’ll ever need.

TASTEOFHOME.COM APRIL/MAY 2020 67

TEST KITCHEN INSIDER

DISHING WITH

Maggie
Knoebel
TOH Culinary Assistant

This really is a cake

perfect for any occasion.
I bake so many layer
cakes professionally
and for fun—this
one is delicious and
sturdy enough to hold
a mountain of luscious
buttercream. The
texture is dense but
fluffy, and so incredibly
moist. I love its strong
vanilla flavor—it tastes
like an expensive cake
from a fancy bakery but
is super easy to make!

Best Vanilla Cake oil; beat until the mixture is crumbly. 1¹ ₂ cups sugar
Add egg whites, 1 at a time, beating ¹₂ tsp. cream of tartar
Prep: 20 min. + standing well after each addition. Add eggs, ¹₂ tsp. salt
Bake: 30 min. + cooling 1 at a time, beating well after each 2 cups unsalted butter, cubed
Makes: 16 servings addition. Beat in sour cream mixture
just until combined. 1. In a microwave, melt baking chips
1¹ ₂
cups sour cream 3. Transfer batter to prepared pans. with cream until smooth, stirring
1 Tbsp. vanilla bean paste Bake until a toothpick inserted in every 30 seconds. Stir in vanilla paste
1 Tbsp. vanilla extract center comes out clean, 30-35 and extract. Set aside to cool slightly.
4 cups cake flour minutes. Cool in pans 10 minutes Meanwhile, in a heatproof bowl of a
2¹ ₂
cups sugar before removing to wire racks; stand mixer, whisk egg whites, sugar,
4¹ ₂
tsp. baking powder remove paper. Cool completely. cream of tartar and salt until blended.
2 tsp. salt Frost cake as desired. Place over simmering water in a
1 cup unsalted butter, softened 1 SLICE WITHOUT BUTTERCREAM large saucepan over medium heat.
¹₄cup canola oil 399 cal., 16g fat (8g sat. fat), Whisking constantly, heat mixture
6 large egg whites, 54mg chol., 462mg sod., 59g carb. until a thermometer reads 160°,
room temperature (32g sugars, 1g fiber), 5g pro. 8-10 minutes.
2 large eggs, room temperature 2. Remove from heat. With the whisk
Best Vanilla Buttercream attachment of a stand mixer, beat on
1. Preheat oven to 350°. In a small high speed until cooled to 90°, about
bowl, mix sour cream, vanilla paste Prep: 30 min. + cooling • Makes: 5 cups 7 minutes. Gradually beat in butter,
and vanilla extract until combined. a few tablespoons at a time, on
Let stand 10 minutes. Line bottoms 6 oz. white baking chips medium speed until smooth. Beat
of 3 greased 9-in. round baking pans ¹₄ cup heavy whipping cream in the cooled baking chip mixture
with parchment; grease paper. 1 Tbsp. vanilla bean paste until blended.
2. Sift the cake flour, sugar, baking 1 Tbsp. vanilla extract 2 TBSP. 144 cal., 11g fat (7g sat. fat),
powder and salt together twice into 6 large egg whites, 27mg chol., 43mg sod., 10g carb.
a large bowl. Add butter and canola room temperature (10g sugars, 0 fiber), 1g pro.

68 APRIL/MAY 2020 TASTEOFHOME.COM

 “This cake is
so versatile!
I recently made
a version where
I added lemon
zest and filled
the layers with
raspberries and
lemon curd.
It was a big hit!”
Smooth as Chocolate
White Baking Chips
White chocolate helps bloom
the notes of vanilla bean but Va-Va Vanilla!
doesn’t take over the flavor. Vanilla Bean Paste
It helps create a luxuriously rich Keeping vanilla beans
Swiss buttercream frosting! fresh in your pantry
Choc-Au-Lait Baking Chips $5 guittard.com can be difficult—and
expensive. This paste
packs a wallop of
vanilla bean flavor that
you just can’t get with
imitation vanilla. You’ll
never want to go back.
Nielsen-Massey Pure
Vanilla Bean Paste $29
amazon.com

Lovely Layers
Reusable Cake Strips
Wrap these aluminized fabric strips around
your cake pans to help protect the edges
from browning too quickly. They also help the
cake rise evenly, making for a consistent cake
crumb and less leveling of the layers later.
Wilton Bake-Even Strips $10 /2 wilton.com

Take the Cake

Cake Tin
Keep your gorgeous cake fresh at home—
On the Level or tote it to the party—in this vintage-style cake
Cake Slicing Tool tin. It has a silicone seal that locks in freshness,
If you don’t want to use cake strips, you plus the base acts as a built-in cake platter.
can use this nifty slicer tool to create even Kitchen Craft Living Nostalgia Cake
layers and flat cake tops for stacking. Storage Tin $26 amazon.com
Cake Leveler, Small $8 wilton.com

TASTEOFHOME.COM APRIL/MAY 2020 69

TEST KITCHEN INSIDER

Turn leftover
ham into two
more yummy
dinners later!
RECIPES P.28

r
cto
ire
Sa
ra h ar yD
F ar m er T O H C
, ulin

ASK
SARAH
WHAT SHOULD I LOOK FOR WHEN
BUYING A HAM THIS EASTER? HOW TO CHOOSE A CITY HAM
Ham comes in three styles:
fresh, country and city. Fresh Whether you go boneless or bone-in, watch the label for “Ham,” “Ham
(uncured, uncooked) and country with natural juices,” “Ham, water added” or “Ham and water product.”
hams (dry cured, uncooked) are
Hams with less water have a stronger flavor and more natural texture.
harder to find. City hams (cured
in saltwater and usually cooked)
are the easiest to find and prep.
Let’s take a look at the most
popular styles of city hams.

Cherry-Almond BONELESS BONE-IN

Ham Glaze Flavor Flavor
In a saucepan, combine one 12-oz. jar On the milder side. Rich and hammy.
cherry preserves, ¹ ₄ cup vinegar, When choosing a boneless BONUS: Leftover ham bones
2 Tbsp. corn syrup and ¹ ₄ tsp. each ham, note the water content boost flavor in soups,
cinnamon, cloves and nutmeg. on the label. If it reads “water cooked greens and more!
added,” the flavor will be Carving Skill Level
Bring to a boil. Reduce heat; simmer milder. Look for “ham with Depends on whether you
for 2 minutes, stirring frequently. natural juices”on the label for choose shank or butt cut.
Stir in ¹ ₃ cup slivered almonds. a more robust ham flavor.
Shank vs. Butt Cut
2 TBSP. 98 cal., 2g fat (0 sat. fat), Carving Skill Level Shank cuts have one bone to carve
0 chol., 4mg sod., 22g carb. Super simple! There’s no bone around—pretty simple—and the
(19g sugars, 0 fiber), 1g pro. to maneuver around, so carving meat is fairly lean. Butt cuts have
is as simple as slicing bread. an angled bone, but carving isn’t
Makes 12 servings.
Affordability too tricky. This meat is more tender
—Julie Sterchi, Campbellsville, KY and fattier, lending a richer flavor.
Boneless hams tend to be
easier on the wallet than Affordability
purchasing bone-in. A bit pricier than boneless.
How much to buy? How much to buy?
Plan for ½ pound of Plan for ¾ to 1 pound
boneless ham per person. per person.

SPIRAL HAM
Generations of meat carvers have struggled to carve ham around the
bone. But in the 1940s, all that changed when Harry Hoenselaar
invented the spiral-slicing machine. It holds ham while an oscillating
blade makes thin cuts into the meat around the bone. Now, spiral
ham—precooked, precut city ham—is a heat-and-serve Easter classic.

70 APRIL/MAY 2020 TASTEOFHOME.COM

 CONTEST

First Second
Place Place
Mom’s Pickled Comforting
Carrots Tuna Patties

Generational Gems
Eleven winning
cooks share their
most cherished
heirloom recipes
that you’ll want
to pass down, too.

Third
Place
Mom-Mom Bessie’s
Coconut Molasses Pie

And…

TASTEOFHOME.COM APRIL/MAY 2020 71

CONTEST

Grand
Prize
Russian Potato
Salad

GALA McGAUGHEY
Grand Prize Winner
WHAT INSPIRED YOU TO
SUBMIT THIS ROSY SIDE DISH?
Russian potato salad has
been a fixture at my family
gatherings as far back as
I can remember. When my
grandmother passed away
at 96, I started making it for
the family for holidays, and
it became an homage to her.

WHAT IS THE FIRST RECIPE

YOU REMEMBER COOKING?
The first dish I remember
making was ikra, or poor
man’s caviar, which includes
eggplant, tomatoes and
onions. I would cry while Grand Prize
cutting the onions, which Russian Potato Salad 1. Place the potatoes in a Dutch
made my grandmother laugh. This traditional Russian potato salad oven; cover with water. Bring to a
recipe comes from my grandmother, boil. Reduce heat; cover and simmer
WHAT ARE SOME OTHER
FAVORITE RECIPES YOU who had originally written it down in until tender, 10-15 minutes. Drain
RECEIVED FROM MOM Russian. She translated it for me when and transfer to a large bowl.
OR GRANDMA?
I was a teenager. 2. Meanwhile, combine sugar and
There’s my mother’s
—Gala McGaughey, Berryville, VA vinegar in a small saucepan. Cook
fresh cranberry mold that
everyone looks forward to and stir over medium heat until
for Thanksgiving, of course. Prep: 30 min. the sugar is dissolved; pour over
Plus, her spinach salad with Cook: 10 min. + chilling the hot potatoes. Cool to room
strawberries and candied Makes: 16 servings temperature.
pecans is my go-to for a 3. In a large skillet, heat canola oil
summer gathering. And 5 lbs. potatoes, peeled and over medium-high heat. Add carrots
that ikra is something my cubed (about 8 cups) and the onion; cook and stir until
grandmother often made as ¹ ₃ cup sugar crisp-tender, 6-8 minutes. Add
I was growing up, so I now ¹ ₃ cup cider vinegar to potatoes. Stir in beets, celery
make it for my family.
¹ ₄ cup canola oil and pickles. Combine mayonnaise,
WHAT WAS YOUR 1 can (14¹ ₂ oz.) sliced salt and pepper; gently stir into the
GRANDMA’S BEST PIECE carrots, drained potato mixture. Refrigerate, covered,
OF CULINARY ADVICE?
1 medium onion, chopped until chilled.
It sounds cliche, but my
2 jars (16 oz. each) pickled whole ³ ₄ CUP 269 cal., 14g fat (2g sat. fat),
grandmother’s adage was
that the first ingredient in beets, drained and chopped 1mg chol., 455mg sod., 35g carb.
every dish is love. Also, she 1 cup chopped celery (15g sugars, 3g fiber), 2g pro.
didn’t worry about specific ¹ ₂ cup chopped sweet pickles test kitchen tip It’s easy to make
measurements of each ¹ ₂ cup chopped dill pickles this recipe sugar-free. Simply use
ingredient—simply taste 1 cup mayonnaise no-sugar-added sweet gherkins
at every step along the way. 1 tsp. salt and beets, and substitute Splenda
¹ ₂ tsp. pepper for the sugar.

72 APRIL/MAY 2020 TASTEOFHOME.COM

First Place
Mom’s Pickled Carrots
My mother is the only other person
I’ve known to make this recipe. In fact,
when I take it to potlucks or picnics,
no one has ever heard of pickled
carrots. But once they try them,
they’re hooked. You can snack on
them whole, or slice them crosswise
and then serve on sandwiches, tacos
or salads.
—Robin Koble, Fairview, PA
Mom’s
Prep: 15 min. + chilling Pickled
Cook: 20 min. • Makes: 6 cups Carrots

2 lbs. carrots, cut lengthwise

into ¹ ₄-in.-thick strips
¹ ₂
1 cups sugar
1¹ ₂ cups water
1¹ ₂ cups cider vinegar Comforting
¹ ₄ cup mustard seed Tuna Patties
3 cinnamon sticks (3 in.)
3 whole cloves

1. Place carrots in a large saucepan;

add enough water to cover. Bring
to a boil. Cook, covered, until crisp-
tender, 3-5 minutes. Drain. Transfer
to a large bowl. In another saucepan,
combine the remaining ingredients.
Bring to a boil. Reduce heat; simmer,
uncovered, 20 minutes. Pour mixture
over carrots. Refrigerate, covered,
overnight to allow flavors to blend.
2. Transfer mixture to jars. Cover
and refrigerate up to 1 month.
¹ ₄ CUP 14 cal., 0 fat (0 sat. fat), 0 chol.,
125mg sod., 3g carb. (0 sugars,
0 fiber), 1g pro.

Second Place ¹ ₃ cup plus ¹ ₂ cup dry bread 3. Place the remaining ¹ ₂ cup dry
Comforting Tuna Patties crumbs, divided bread crumbs in a shallow bowl.
My grandmother and 1 green onion, finely chopped Drop ¹ ₃ cup tuna mixture into the
mother made these 2 Tbsp. lemon juice crumbs. Gently coat and shape into
tuna patties on Fridays ¹ ₂ tsp. salt a ¹ ₂-in.-thick patty. Repeat. In a large
during Lent. I’m not ¹ ₄ tsp. pepper skillet, heat oil over medium heat.
the biggest fan of Oil for frying Add tuna patties in batches; cook
tuna, but it’s perfect in this dish. until golden brown, 2-3 minutes on
Ann Marie Eberhart, Gig Harbor, WA 1. In a small saucepan, melt butter each side. Drain on paper towels.
over medium heat. Stir in flour until FREEZE OPTION Freeze the cooled
Prep: 25 min. + chilling smooth; gradually whisk in milk. Bring tuna patties in freezer containers,
Cook: 5 min./batch to a boil, stirring constantly; cook separating layers with waxed paper.
Makes: 6 servings and stir until thickened, 2-3 minutes. To use, reheat tuna patties on a
Remove from the heat. Transfer to baking sheet in a preheated 325°
2 Tbsp. butter a small bowl; cool. oven until heated through.
3 Tbsp. all-purpose flour 2. Stir in tuna, ¹ ₃ cup bread crumbs, 1 TUNA PATTY 255 cal., 17g fat (5g
1 cup evaporated milk green onion, lemon juice, salt and sat. fat), 34mg chol., 419mg sod., 15g
1 pouch (6.4 oz.) pepper. Refrigerate, covered, for carb. (5g sugars, 1g fiber), 10g pro.
light tuna in water at least 30 minutes.

TASTEOFHOME.COM APRIL/MAY 2020 73

CONTEST
Mom-Mom
Bessie’s Coconut
Molasses Pie

Apricot
Mud Hen
Cake Bars

Third Place the edge loosely with foil. Bake pie MERINGUE
Mom-Mom Bessie’s until center is set, 45-55 minutes. 2 large egg whites,
Coconut Molasses Pie Remove foil. Cool on a wire rack. If room temperature
I’m the keeper desired, serve with whipped cream. ¹ ₈ tsp. cream of tartar
of my husband’s 1 PIECE 486 cal., 19g fat (10g sat. ¹ ₃ cup sugar
grandmother’s fat), 54mg chol., 243mg sod., 80g ³ ₄ cup finely chopped pecans
handwritten recipe carb. (66g sugars, 1g fiber), 5g pro. 1 cup apricot preserves
book. Mom-Mom test kitchen tip For less molasses
Bessie was one of the best cooks flavor, substitute ¹ ₂ cup additional 1. Preheat oven to 350°. In a bowl,
I knew, and we think of her every dark corn syrup in place of the cream butter and sugar until light
time we make this pie. The flavor dark molasses. and fluffy, about 5 minutes. Add egg
combination of coconut and yolks, 1 at a time, beating after each
molasses is a family favorite. Apricot Mud Hen addition. Beat in vanilla. In another
Susan Bickta, Kutztown, PA Cake Bars bowl, whisk flour and salt; beat into
These mud hen creamed mixture. Spread into a
Prep: 10 min. • Bake: 55 min. + bars have been greased 13x9-in. baking pan. Bake
cooling • Makes: 8 servings in my family for until a toothpick inserted in center
generations. comes out clean, 12-15 minutes.
1 cup packed light brown sugar I’ve been told the 2. For meringue, with clean beaters,
1 cup sour cream name comes from the speckled beat the egg whites with cream of
¹₂ cup dark corn syrup meringue topping that resembles tartar on medium speed until foamy.
¹₂ cup dark molasses the coloring of hens’ eggs. Gradually add sugar, 1 Tbsp. at a
2 large eggs, room temperature, Kristine Chayes, Smithtown, NY time, beating on high after each
lightly beaten addition until sugar is dissolved.
¹₄ cup 2% milk Prep: 20 min. Continue beating until stiff glossy
2 Tbsp. all-purpose flour Bake: 30 min. + cooling peaks form; gently fold in pecans.
¹₄ tsp. baking soda Makes: 24 servings 3. Spread preserves over hot cake.
1¹ ₂ cups sweetened Spread meringue over preserves,
shredded coconut ³ ₄ cup butter, softened sealing meringue to edges of pan.
1 frozen deep-dish pie crust ¹ ₃ cup sugar Bake until meringue is golden brown,
Whipped cream, optional 2 large egg yolks, 15-20 minutes. Cool completely on
room temperature a wire rack. Refrigerate leftovers.
Preheat oven to 350°. In a large bowl, 1 tsp. vanilla extract 1 PIECE 163 cal., 9g fat (4g sat. fat),
combine the first 8 ingredients. Stir 1¹ ₂ cups all-purpose flour 31mg chol., 69mg sod., 21g carb.
in coconut. Pour into pie crust. Cover ¹ ₈ tsp. salt (12g sugars, 1g fiber), 2g pro.

74 APRIL/MAY 2020 TASTEOFHOME.COM

 Turkey Crepes 2. Heat a lightly greased 8-in.
This crepe recipe nonstick skillet over medium heat.
as.
has been passed Stir the batter. Fill a ¹ ₄-cup measure
an
down through
many generations
with batter; pour into center of pan.
Quickly lift and tilt the pan to coat an
in my family. the bottom evenly. Cook until top l b

a
—Andrea Price, Grafton, WI appears dry; turn crepe over and

Re
cook until the bottom is cooked,
Prep: 30 min. + chilling 15-20 seconds longer. Remove to
Cook: 50 min. • Makes: 6 servings a wire rack. Repeat with remaining
batter, greasing pan as needed.
3 large eggs (When cool, stack between pieces
3¹ ₄ cups 2% milk of waxed paper or paper towels.)
2 cups all-purpose flour 3. For the filling, in a large saucepan,
1 tsp. salt heat 2 Tbsp. butter over medium
1 tsp. baking powder heat. Add the peas and carrots and
FILLING onion; cook and stir until onion is
3 Tbsp. butter, divided tender, 8-10 minutes. Stir in flour
1 cup frozen peas and carrots until blended; gradually whisk in milk
(about 5 oz.), thawed and broth. Bring to a boil, stirring
¹ ₂ cup chopped onion constantly; cook and stir until
3 Tbsp. all-purpose flour thickened, 5-8 minutes. Stir in the
1 cup 2% milk remaining ingredients; heat through.
1 cup chicken broth 4. Spread ¹ ₄ cup filling down the
2 cups chopped cooked turkey center of each crepe; fold sides
¹ ₂ tsp. salt and ends over filling and roll up.
¹ ₂ tsp. minced fresh thyme Wipe out skillet. In batches, heat
or ¹ ₄ tsp. dried thyme the remaining 1 Tbsp. butter over
¹ ₈ tsp. pepper medium heat. Cook the crepes
until golden brown, 2-4 minutes
1. In a large bowl, whisk eggs and on each side.
milk. In another bowl, mix flour, salt 2 FILLED CREPES 434 cal., 14g fat
and baking powder; add to the egg (7g sat. fat), 170mg chol., 1063mg
mixture and mix well. Refrigerate, sod., 47g carb. (9g sugars, 2g fiber),
covered, 1 hour. 28g pro.

Turkey
Crepes
CONTEST

Apricot Ice Cream Soda

This ginger ale float recipe came from
my husband’s aunt, who was born in
the early 1900s. It’s a delightful drink.
Joan Hallford,
North Richland Hills, TX

Prep: 20 min. + freezing

Makes: 4 servings

2 cans (15 oz. each) apricot

halves, drained
² ₃ cup sugar
2 Tbsp. lemon juice
1 cup heavy whipping cream,
whipped
2 cups ginger ale, chilled

Press apricots through a fine-mesh

strainer into a bowl; discard skins and Cornish
pulp. Stir sugar and lemon juice into Pasties
apricot puree. Gently fold in whipped
cream. Transfer to an 8-in. square
dish. Freeze until firm, about 6 hours
or overnight. Divide ice cream among
4 glasses; top with ginger ale. Serve
sodas immediately. Cornish Pasties 1. In a large bowl, mix flour, salt and
1 SERVING 554 cal., 22g fat (14g sat. My Great-Aunt baking powder; cut in shortening
fat), 68mg chol., 34mg sod., 92g carb. Gladys was from a until crumbly. Gradually add water,
(88g sugars, 3g fiber), 3g pro. small town in England tossing with a fork until dough forms
where pasties were a ball. Cover and refrigerate dough
popular. I loved to for 30 minutes.
watch her craft each Cornish pasty, 2. Preheat oven to 375°. In another
as she made them in different sizes large bowl, combine beef, onion,
Apricot
Ice Cream depending on who was eating them. potatoes, turnips, salt and pepper.
Soda Serve with a green salad to make Divide dough into 4 equal portions.
a wonderful meal. On a lightly floured surface, roll
—Verna Hainer, Pueblo, CO 1 portion into a 9-in. circle. Mound
1¹ ₂ cups filling on half of circle; dot
Prep: 30 min. + chilling with 1 Tbsp. butter. Moisten edges
Bake: 50 min. • Makes: 8 servings with water; fold dough over filling
and press edges with a fork to seal.
3 cups all-purpose flour 3. Place on a parchment-lined
1¹ ₂ tsp. salt rimmed 15x10x1-in.baking pan.
³₄ tsp. baking powder Repeat with remaining dough, filling
1 cup shortening and butter. Cut slits in tops of pasties.
8 to 10 Tbsp. ice water Bake for 30 minutes. If desired, pour
FILLING milk into slits. Bake pasties until
1 lb. beef top round steak, golden brown, 20-30 minutes longer.
cut into ¹ ₂-in. pieces Serve with ketchup.
¹ ₂
1 cups finely chopped onion FREEZE OPTION Freeze cooled pasties
1¹ ₂ cups cubed peeled in a freezer container. To use, reheat
potatoes (¹ ₂-in. cubes) pasties on a parchment-lined baking
1¹ ₂ cups chopped peeled sheet in a preheated 375° oven until
turnips (¹ ₂-in. cubes) heated through.
1 tsp. salt ¹ ₂ PASTY 556 cal., 32g fat (10g sat.
¹ ₄ tsp. pepper fat), 47mg chol., 864mg sod., 46g
4 Tbsp. butter carb. (3g sugars, 3g fiber), 19g pro.
¹ ₂ cup evaporated milk, optional test kitchen tip These can also
Ketchup be reheated in the microwave.

76 APRIL/MAY 2020 TASTEOFHOME.COM

 Real
Strawberry Buttermilk
Skillet Shortcake
1. Preheat oven to 350°. In a large
bowl, cream shortening, butter and
strawberries.
This scratch-made strawberry sugar until light and fluffy, about
buttermilk cake is a family favorite. 5 minutes. Add eggs, 1 at a time,
My grandma still carries out our beating well after each addition. In
family tradition by making this another bowl, whisk the flour, baking
old-fashioned recipe each summer. powder and salt; add to creamed
—Claudia Lamascolo, Melbourne, FL mixture alternately with buttermilk,
beating well after each addition.
Prep: 25 min. • Bake: 50 min. Transfer to a 12-in. cast-iron or other
Makes: 10 servings ovenproof skillet.
2. For streusel topping, in a small
10 Tbsp. shortening bowl, mix flour, sugar, cinnamon and
¹₄ cup butter, softened allspice; cut in butter until crumbly.
1 cup sugar Sprinkle over the batter. Top with
2 large eggs, room temperature strawberries. Bake until the center is
2¹ ₂ cups all-purpose flour puffed and edges are golden brown,
3 tsp. baking powder 50-60 minutes. Serve warm with
¹₂ tsp. salt whipped cream.
²₃ cup buttermilk 1 SLICE 526 cal., 27g fat (12g sat. fat),
STREUSEL TOPPING 74mg chol., 418mg sod., 64g carb.
²₃ cup all-purpose flour (33g sugars, 2g fiber), 6g pro.
¹₂ cup sugar TEST KITCHEN TIPS
1 tsp. ground cinnamon • Blot strawberries dry after washing
¹₄ tsp. ground allspice and slicing; use only the firm ones.
¹₂ cup butter, softened • Try sprinkling a bit of cinnamon

2 cups sliced fresh strawberries and sugar on top for a glistening top
Whipped cream during baking.

Strawberry
Buttermilk
Skillet
Shortcake
CONTEST

Bread Pudding Pie 9-in. pie plate. Trim and flute edge.
This unique dessert is a bread Arrange bread in bottom of pie
pudding-pie combo. It was created crust. In a large bowl, whisk eggs,
by my paternal grandma’s family. milk, sugar and vanilla; pour over
They had a farm and baked their bread. Sprinkle with nutmeg and
own bread, which made this a dot with butter. Bake 10 minutes.
low-cost dessert. Reduce oven setting to 350°.
—Kelly Barnes, Lexington, IN 2. Bake until a knife inserted in the
center comes out clean, 45-50
Prep: 15 min. minutes. Cover the edges with foil
Bake: 55 min. + chilling during the last 15 minutes to prevent
Makes: 8 servings overbrowning if necessary. Cool on
a wire rack for 1 hour. Refrigerate
Grandma’s
Pastry for single-crust pie for at least 3 hours before serving. Onion Squares
1 cup cubed bread PASTRY FOR SINGLE-CRUST PIE (9 IN.)
2 large eggs Combine 1¹ ₄ cups all-purpose flour
2 cups 2% milk and ¹ ₄ tsp. salt; cut in ¹ ₂ cup cold
³₄ cup sugar butter until crumbly. Gradually add Grandma’s Onion Squares
¹₂ tsp. vanilla extract 3-5 Tbsp. ice water, tossing with a fork My grandma brought this recipe with
¹₄ tsp. ground nutmeg until the dough holds together when her when she emigrated from Italy
2 tsp. butter pressed. Cover and refrigerate 1 hour. as a young wife and mother. It is still
1 PIECE 314 cal., 15g fat (9g sat. fat), a family favorite of ours.
1. Preheat the oven to 425°. On a 84mg chol., 230mg sod., 39g carb. —Janet Eddy, Stockton, CA
floured surface, roll dough to fit a (22g sugars, 1g fiber), 6g pro.
Prep: 40 min. • Bake: 35 min.
Makes: 9 servings

2 Tbsp. olive oil

2 cups sliced onions
1 tsp. salt, divided
¹₄ tsp. pepper
2 cups all-purpose flour
3 tsp. baking powder
5 Tbsp. shortening
²₃ cup 2% milk
1 large egg
³₄ cup sour cream

1. Preheat oven to 400°. In a large

skillet, heat oil over medium heat.
Add the onions; cook and stir until
softened, 8-10 minutes. Reduce heat
to medium-low; cook onions until
deep golden brown, 30-40 minutes,
stirring occasionally. Stir in ¹ ₂ tsp.
salt and the pepper.
2. Meanwhile, in a bowl, combine
flour, baking powder and remaining
¹ ₂ tsp. salt. Cut in shortening until
mixture resembles coarse crumbs.
Stir in milk just until moistened. Press
into a greased 9-in. square baking
pan; top with onions.
3. Combine egg and sour cream;
spread over onion layer. Bake until
Bread golden brown, 35-40 minutes.
Pudding Pie
Cut into squares. Serve warm.
1 PIECE 256 cal., 15g fat (5g sat. fat),
27mg chol., 447mg sod., 25g carb.
(3g sugars, 1g fiber), 5g pro.

78 APRIL/MAY 2020 TASTEOFHOME.COM

 Re
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al
m
Enter Our Healthy on
Your Way Contest

ds
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 A little bread.
A little cheese.
A lot of Wow.

©2019
 GATHER Inspire • Share • Connect

Pop-Up Party

Herb Your
Enthusiasm
The best way to start your kitchen herb garden is at a party with
your pals. Grab some planters, set out the snacks and dig in!
RECIPES ON P.86

TASTEOFHOME.COM APRIL/MAY 2020 81

GATHER
GATHER

The Basics for Your

HERB
SWAP
Assign your fellow green
thumbs a type of herb to
Spray-paint used
veggie cans
for simple pots.
Be sure to poke
holes in the bottom
bring along, let ’em swap for drainage!
and pot as they please, then
send them on their way with
a lush kitchen garden. From
there, just add water!

Roll down brown

paper bags and fill
them with soil to
contain the mess
and add rustic flair
to your table.

Label clothespins with herb

names and clip ’em to your
new windowsill friends.

82 APRIL/MAY 2020 TASTEOFHOME.COM

 Lavender
& Lemon
Biscochitos

Press culinary
lavender or
fresh thyme
into the dough
before baking
for extra-
pretty treats.

Lime & Dill

Chimichurri
Shrimp

Rosemary
Strawberry
Daiquiri

“A portable
bar cart doubles
as a holder for
finished planters,
clearing up table
space. When the
Find these and more
favorite things online!
party’s over,
tasteofhome.com/ roll it to guests’
stuffwelove
cars for easy
Vattenkrasse Watering Can $10
ikea.com • Floral Gardening
transferring.”
Gloves $25 williams-sonoma —ANNAMARIE HIGLEY,
.com • Raskog Utility Cart $30 ASSISTANT EDITOR
ikea.com • Bambu Garden
Trowel $9 gardenista.com
GATHER

HOW TO: 1

Store Fresh Herbs

Wrap fresh herbs in a slightly
damp paper towel, place in a 2
resealable bag and press out
most of the air. Store in the
refrigerator for 5-7 days.
Freeze Fresh Herbs
Chop fresh herbs and fill the
empty sections of an ice cube
tray with them. Carefully pour
water into each herb-filled
compartment and freeze.
Dry Fresh Herbs
Snip off healthy branches and
remove the leaves from the
bottom inch of each stem.
Bundle several stems together
with string or a rubber band,
and hang upside down in a 4
warm, airy room. Check the
herbs weekly until they’re 3
completely dry. Crumble
the leaves into spice jars.
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 Thanks to
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¹₄ cup snipped fresh dill
¹₄ cup fresh cilantro leaves
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Effective. Trusted.
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 Green Tea: It’s all
in the Leaves!

Lavender &
Lemon Biscochitos
Biscochitos are the state cookie
of New Mexico. I perked them up
with lavender and lemon.
—Marla Clark, Albuquerque, NM

Prep: 30 min. + chilling

Rosemary Bake: 10 min./batch + cooling
Strawberry Daiquiri Makes: 6 dozen
I used to teach herb classes at our
local technical college, and everyone ¹₂ cup unsalted butter, softened
always enjoyed my segment on herbal ²₃ cup sugar
cocktails like this one. 1 large egg, room temperature
Sue Gronholz, Beaver Dam, WI 1 Tbsp. dried lavender flowers
1 Tbsp. grated lemon zest
Prep: 20 min. + cooling 1¹ ₂ cups all-purpose flour
Makes: 8 servings 1 tsp. baking powder
¹₄ tsp. salt
1 cup sugar
1 cup water 1. In a large bowl, cream butter and
4 fresh rosemary sprigs sugar until light and fluffy, about Also
Available
EACH SERVING 5 minutes. Beat in the egg, lavender in 30 Count
1 cup frozen unsweetened and lemon zest. In another bowl, size!
sliced strawberries whisk flour, baking powder and salt;
¹ ₂
1 oz. white rum gradually beat into creamed mixture.
2 Tbsp. lime juice Divide dough in half. Shape each into
Whole fresh strawberries and a disk; cover and refrigerate until firm Available for purchase with coupon
rosemary sprigs enough to roll, about 30 minutes. in fine stores everywhere or online at:
2. Preheat oven to 350°. On a lightly www.appliednutrition.com
1. In a saucepan, bring sugar and floured surface, roll each portion of Enter Coupon Code: 014148
water to a boil. Reduce heat; simmer dough to ¹ ₄-in. thickness. Cut with
10 minutes. Remove from heat; add a floured 1-in. round cookie cutter. CLUB

rosemary. Steep for 10-15 minutes Place 1 in. apart on parchment-lined

according to taste. Discard rosemary. baking sheets. Sprinkle with sugar.

Cool. Store in an airtight container
in the refrigerator up to 1 month.
3. Bake until the bottoms are light
brown, 9-11 minutes. Remove from GREEN TEA FAT BURNER
2. For each serving, in a blender,
combine the frozen strawberries,
pans to wire racks to cool. Store in
airtight containers.
SAVE $1EXPIRES 06/30/20 MANUFACTURERS COUPON
Consumer: Redeemable at retail locations only. Not valid for online or mail-order purchases. Retailer:
white rum, lime juice and 2 Tbsp. 1 COOKIE 29 cal., 1g fat (1g sat. Irwin Naturals will reimburse you for the face value plus 8 (cents) handling provided it is redeemed by a
consumer at the time of purchase on the brand specified. Coupons not properly redeemed will be void
rosemary syrup; cover and process fat), 6mg chol., 16mg sod., 4g and held. Reproduction by any party by any means is expressly prohibited. Any other use constitutes
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or request proof of purchase for coupon(s) submitted. Mail to: CMS Dept. 10363, Irwin Naturals, 1 Faw-
until smooth. Pour into a chilled glass; carb. (2g sugars, 0 fiber), 0 pro. cett Drive, Del Rio, TX 78840. Cash value: .001 (cents). Void where taxed or restricted. ONE COUPON PER
PURCHASE. Not valid for mail order/websites. Retail only.
garnish with a whole strawberry and test kitchen tip If adding fresh
an additional rosemary sprig. herbs or lavender to the top of the
1 SERVING 251 cal., 0 fat (0 sat. fat), cookies, brush cutouts with egg
0 chol., 1mg sod., 41g carb. (32g white before gently pressing on
sugars, 3g fiber), 0 pro. fresh herbs. Bake as directed. 1

These statements have not been evaluated by the Food & Drug Administration. This product
is not intended to diagnose, treat, cure or prevent any disease.
GATHER

Make It & Take It

LOOK,
MA!
It’s homemade berry curd!
Surprise her with a sweet
treat straight from your
heart this Mother’s Day.

er’s Da
oth
M

MATHY Berry
Curd
10

These lids fit on

Berry Curd 17.9-oz. and 35.9-oz.
I’ve always loved strawberries and raspberries. Whenever they’re in season, Weck juice jars, too!
I think of new and interesting ways to use them. I spoon this curd over just
about everything, from waffles and pancakes to cake and ice cream.
—Margo Zoerner, Pleasant Prairie, WI

Prep: 5 min. • Cook: 10 min. + chilling • Makes: ³ ₄ cup

1 cup chopped fresh 1. Place the strawberries and raspberries

strawberries in a blender; cover and process until almost
1 cup fresh raspberries smooth. Press through a fine-mesh strainer
¹ ₃ cup sugar into a bowl; reserve ¹ ₂ cup plus 1 Tbsp. juice.
1 Tbsp. cornstarch Discard seeds. In a small heavy saucepan, mix
3 large egg yolks sugar and cornstarch. Whisk in egg yolks and HOMESTEAD
2 Tbsp. butter berry puree until blended. Add butter; cook
CHARM
1 tsp. vanilla extract over medium heat, whisking constantly, until
No matter what
mixture is just thick enough to coat a metal
deliciousness you fill it
spoon and a thermometer reads at least
with, a Weck jar topped
We love the sweet-tart 170°. Do not allow to boil. Remove from
with an heirloom-quality
flavor combination heat immediately; stir in vanilla.
wooden sealing lid is a
of strawberries and 2. Transfer to a bowl; cool slightly. Press plastic
classic little “I love you”
raspberries, but you wrap onto surface; refrigerate until cold. Serve,
that’s so easy for Mom to
can sub in other use time and again.
berries to make your or transfer to covered jars and refrigerate up
own blend (just use to 2 weeks. Weck 760 Mold Jar 5.4 ounce
1 cup of each). 2 TBSP. 66 cal., 3g fat (2g sat. fat), 51mg chol., $24/12 and Weck Wood Lid -
Small $2.50 weckjars.com
18mg sod., 9g carb. (7g sugars, 1g fiber),
1g pro. 1

88 APRIL/MAY 2020 TASTEOFHOME.COM

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GATHER

Food for Good

LOVING BIGGER
IN LOS ANGELES
ACTRESS JENNIE GARTH TAKES ON
HUNGER IN HER LATEST ROLE AS
FEEDING AMERICA AMBASSADOR.

SHE ROSE TO STARDOM AS KELLY TAYLOR

ON TV’S BEVERLY HILLS, 90210, AND NOW
JENNIE GARTH IS USING HER FAME TO HELP
FIGHT HUNGER IN SOUTHERN CALIFORNIA.
As an ambassador for Feeding America, Jennie
has helped sort food at the Los Angeles Regional
Jennie and her daughter Luca Food Bank, worked on the organization’s mobile
volunteer their time working pantry and been featured in a public service
with Feeding America. announcement for the food bank.
Jennie says one of her most memorable
experiences as an ambassador was volunteering
with her daughter Luca at a women’s shelter in
VOLUNTEERS VALUED downtown Los Angeles, which has been served
Time and talent of individuals and by the food bank.
groups are needed to fight hunger “We have been able to speak to and get to
know some of these women, and that has been
1 in 5 people in Los Angeles County
aren’t sure where their next meal is coming from.
very rewarding,” Jennie says. While the world
sometimes shuts out people who are on the
streets or in crisis, Feeding America reaches
out to them, she notes, “and reminds them that
Nationally, 1 in 9 people struggle with hunger. they belong by supporting them.”
Giving back to the community is a personal
value of Jennie’s, one that she wants to pass

Last year, 37,000 volunteers contributed

time and talent to the Los Angeles Regional Food Bank.
along to her three daughters. She says she and
Luca love to volunteer their time together.
“Luca has a big heart and she inspires me PHOTO: GETTY IMAGES FOR FEEDING AMERICA/PRESLEY ANN/STRINGER

to love bigger,” Jennie says.

51% of Feeding America food programs rely on

volunteers, who help sort food, check freshness dates
She knows she is fortunate to have a fan base
that gives her a podium so she can be a voice for
people in need of nutritious food. “There is so
and pack items for distribution to people in need.
much self-promotion in this industry, and while
To volunteer at your local Feeding America food bank, it’s a vital part of being an actor, it also allows
visit feedingamerica.org/take-action/volunteer. me a huge platform to promote and inspire
many, many people—and I can’t imagine not
using it for good every chance I get.”
Her volunteer efforts are welcomed. Roger
Castle of the Los Angeles Regional Food Bank
says that more than 2 million people are facing
food insecurity in Los Angeles County and that
the county has more food-insecure children
HELP FEEDING AMERICA FIGHT TO than any other county in the United States.
SOLVE HUNGER: FEEDING A MERICA.ORG “We’re here because of generous community
support and volunteers like Jennie.” 1

90 APRIL/MAY 2020 TASTEOFHOME.COM

 CONTRIBUTOR
FIELD EDITOR LIST
Find these home cooks’ recipes, photos and tips!
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WHY I COOK

Jocelyn Delk Adams Chicago, IL

The blogger, cookbook author and baker extraordinaire
has been inspired by her grandma, whom she fondly
calls Big Mama, since her childhood. Now, the same
recipes that made her grandma so beloved in her small
Mississippi town are shared on Jocelyn’s own website,
grandbaby-cakes.com, and in her cookbook. Here,
she tells us why she’s so sweet on cooking.

What first inspired Jocelyn recalls people

you to bake? lining the block for a cake
baked by Big Mama (right).
My family lineage is deeply
rooted in Mississippi. I feel
that I was truly southern-
bred, and baking is a huge
thing in my family. It all What’s your all-time
began with Big Mama favorite recipe?
(aka Maggie), who allowed My favorite thing to cook
me to help her bake in the is my husband’s favorite
kitchen. As her assistant, meal: my Italian pot roast.
I did everything from sifting The entire home smells
flour to mixing batter. I did divine, and it is such a
this in her kitchen alongside hearty meal that fills you
my mother and auntie. with love and comfort.
It truly made me love
everything about baking— Which do
especially the eating part. you generally
prefer—sweet or

JOCELYN: ALI STONE PHOTOGRAPHY; JOCELYN & BIG MAMA: CHUCK OLU-ALABI; BUTTERCREAM BEATER: LAURA DAVIDSON
When you’re in savory dishes?
a pinch, what do I actually go back and
you whip up? forth. Sometimes I’m in
For dessert, I make a serious savory kind of
a Sock-It-to-Me Cake. mood and crave meats,
It doctors up a cake mix, gravies and veggies
so it doesn’t require a lot galore. And during the
of extra ingredients or holiday season, I am all
mixing. But it tastes super about the cookies, cakes
homemade! It is quite and pies. I believe in equal
special and an ode to my opportunity for savory
Grandbaby Cakes: family’s southern roots. and sweet dishes.
Modern Recipes,
Vintage Charm,
Soulful Memories In your opinion,
$17 amazon.com TRY ONE OF JOCELYN’S what’s the best thing
FAVORITE RECIPES about cooking?
Blackberry Buttercream I love the journey of
Place 1 cup fresh blackberries cooking. The process is
in a blender; cover and process relaxing, inspiring and
until pureed. Press through creative. The destination
a fine-mesh strainer into a is the best part, though.
bowl; discard seeds. In a large Seeing those I love
bowl, beat 2 cups unsalted experience my meals
butter until creamy. Beat in fills me with so much joy.
1 tsp. vanilla extract and a
dash of salt. Gradually beat
in 7 cups confectioners’ sugar
until smooth. Add blackberry
puree; beat until blended.

Get to know Jocelyn even better! Follow her on Instagram

94 APRIL/MAY 2020 TASTEOFHOME.COM at @grandbabycakes, or visit grandbaby-cakes.com.
“The Kicker” “The Flamingo” “The Irish Stepdance”

UP TO

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