Tea Mail (Jun 30)

Cookbook Mail (Jun 30)

A cookbook dedicated to easy, delicious, everyday recipes for the many sufferers of IBS and other digestive disorders, by a New York Times bestselling author and former Bon Appétit contributing editor.

Do you suffer from IBS or a chronically sensitive stomach? The culprit may be your diet: many everyday foods contain FODMAPs -- a group of carbohydrates that can wreak havoc on your digestive system. Digestive health specialist Kate Scarlata and expert recipe developer Dédé Wilson share their clear, accessible, three-step low-FODMAP diet. Backed by the most up-to-date, sound medical advice, The Low-FODMAP Diet Step by Step walks you through:

Identifying FODMAPs and what foods contain them
Customizing your own gut-friendly plan to alleviate painful symptoms
Using an elimination diet to help determine your food triggers
Stocking your low-FODMAP pantry, with food lists and more
Easy, delicious recipes for every meal, with specific food reintegration tips

Praline Ice Cream Cake

 

Ingredients

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional

Directions

1. In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla.

2. Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture.

3. Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack.

4. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

Peach Praline Muffins

 

Ingredients

1-2/3 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/3 cup canola oil
1 egg
1 teaspoon vanilla extract
1 cup chopped fresh or frozen peaches, thawed and drained
1/2 cup chopped pecans

TOPPING

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon cold butter

Directions

1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, oil, egg and vanilla. Stir into dry ingredients just until moistened. Fold in peaches and pecans.

2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients until crumbly; sprinkle over batter.

3. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Blueberry Peach Muffins

 

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 large egg
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup peach yogurt
2/3 cup fresh or frozen blueberries
1 teaspoon grated orange zest

Directions

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest.

2. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

3. Serve warm. Leftovers may be frozen.

Editor's Note:  If using frozen blueberries, use without thawing to avoid discoloring the batter.

Cherry-Almond Streusel Tart

 

Ingredients 

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons cornstarch
Dash salt
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/8 teaspoon almond extract
TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon slivered almonds
2 tablespoons cold butter

Directions 

1.  Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges.

2.  In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust.

3.  For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

Tea Mail (Jun 16)

Cookbook Mail (Jun 16)

Fun, fresh, and fast recipes for family dinners from the founder of The Chic Site, a lifestyle website, and the author of Upscale Downhome and New York Times bestseller Girl, Wash Your Face.

Real life isn’t a series of stylized air-brushed photos. It's crazy, chaotic, beautiful, and funny, and it can knock you right off balance. But cooking and eating as a family has always been at real life's core. Making sure your family is fed makes a day a success, and truly taking the time to give them something wholesome and delicious is the ultimate pleasure.

Based on meals Hollis makes for her hungry husband, three sons, and baby daughter, Real Life Dinners bursts with over 80 photos and recipes including:

Breakfast Quesadillas
Toast Nine Ways
Freeze-Ahead Breakfast Sandwiches
Taco Tuesday
Crispy Sweet Potato Bake
Lemon-Pesto Chicken
Slow Cooker Loaded Potato Soup
Rach's Spice Blends

Rachel Hollis' Real Life Dinners is a cookbook that fits into your real daily life.

New Tea Book Releases (Jun 15)

 

 

All around the world, there is a growing interest in specialty teas. Just as wine lovers want to learn more about wine producing regions of the world, so tea lovers are seeking out similar information. Jane Pettigrew's World of Tea explores more than 60 tea-producing countries, explaining their history, terroir, variety of cultivars, manufacturing processes, types, local tea culture, and rituals. Featuring detailed maps and beautiful full color photography on every page, Jane Pettigrew's World of Tea is the only guide to tea you'll ever need.

In Teatimes, food historian Helen Saberi takes us on a stimulating journey beyond the fine porcelain, doilies, crumpets, and jam into the fascinating and diverse history of tea drinking. From elegant afternoon teas, hearty high teas, and cricket and tennis teas, to funeral teas, cream teas, and many more, Saberi investigates the whole panoply of teatime rituals and ephemera—including tea gardens, tea dances, tea gowns, and tearooms. We are invited to spend time in the sophisticated salons de thé of Paris and the cozy tearooms of the United States; to enjoy the teatime traditions of Canada, the United Kingdom, Australia, New Zealand, and South Africa, where housewives prided themselves on their “well-filled tins”; to sit in on the tea parties of the Raj and Irani cafes in India; to savor teatimes along the Silk Road, where the samovar and chaikhana reign supreme; and to delight in the tasty dim sum of China and the intricate tradition of cha kaiseki in Japan. Steeped in evocative illustrations and recipes from around the world, Teatimes shows how tea drinking has become a global obsession, from American iced tea and Taiwanese bubble tea to the now-classic English afternoon tea. Pinkies up!

Upside-Down Strawberry Shortcake

 

Ingredients

1 cup miniature marshmallows
2 packages (10 ounces each) frozen sweetened sliced strawberries
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
Fresh strawberries and whipped cream

Directions

1. Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside.

2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

3. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

Yield: 12-16 servings

German Chocolate Cookies

 

Ingredients

1 package German chocolate cake mix (regular size)
1/2 cup butter, melted
1/2 cup quick-cooking oats
2 eggs
1 cup (6 ounces) semisweet chocolate chips
1/2 cup raisins

Directions

1. In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins.

2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.

Yield: about 3-1/2 dozen

Raspberry Iced Tea

 

Ingredients

8-1/4 cups water, divided
2/3 cup sugar
5 individual tea bags
3 to 4 cups unsweetened raspberries

Directions

1. In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water.

2. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Yield: about 2 quarts

Triple Chocolate Ice Cream

 

Ingredients 

1 package white cake mix (regular size)
1/3 cup sugar
4 large eggs
1 cup (8 ounces) sour cream
2/3 cup canola oil
2 tablespoons baking cocoa
1/2 cup miniature semisweet chocolate chips
1 cup canned chocolate frosting
1 to 2 tablespoons 2% milk

Directions

1.  Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2.  In a large bowl, combine cake mix, sugar, eggs, sour cream and oil; beat on low 30 seconds. Beat on medium 2 minutes. Remove half of the batter to another bowl; stir in cocoa until blended. Fold chocolate chips into remaining batter.

3.  Alternately spoon batters into prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely.

4.  In a small bowl, mix frosting and enough milk to reach glaze consistency. Spoon over cake.

Yield: 16 servings

Buttermilk Pecan Chicken

 

Ingredients

1 cup ground pecans
1/4 cup sesame seeds, optional
1 tablespoon paprika
2 teaspoons salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/2 cup buttermilk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, melted
18 pecan halves

Directions

1. In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.

2. Place in a greased 13x9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°.

Yield: 6 servings

Best Rocky Road Brownies

Ingredients

1/4 cup butter, cubed
1 ounce unsweetened chocolate, chopped
1/2 cup sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup all-purpose flour
1/2 cup miniature marshmallows
1/3 cup miniature semisweet chocolate chips
1/3 cup chopped pecans

Directions

1.  In a small heavy saucepan, melt butter and chocolate; stir until smooth. Remove from the heat; stir in sugar. Stir in the egg, vanilla and salt until well blended. Stir in flour just until blended. Fold in the marshmallows, chips and pecans.

2.  Spread into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Yield: 6 servings

Tea Mail (Jun 2)

Cookbook Mail (Jun 2)

 

Classic American dishes get a lighter makeover in The Lighten Up Cookbook by Cutthroat Kitchen star Addie Gundry, from nutrient-rich smoothies to easy family dinners to guilt-free desserts.

Eating lighter doesn’t have to include charts or calorie counting. By incorporating easy healthy recipes into your diet, like substituting cauliflower for starchy breads or baking chicken instead of frying it, you can revitalize your eating habits without giving up the foods you love. From light breakfast recipes like the Kale Smoothie to potluck favorites like Mayo-Free Chicken Salad to family dinners like Zucchini Lasagna and even sweet treats like Pineapple Fluff, eating healthier can be simple and tasty! Each recipe is paired with a gorgeous full-color finished-dish photo.

Jun Tea Book Releases

15th
Jane Pettigrew's World of Tea - Jane Pettigrew
Teatimes: A World Tour - Helen Saberi