biscuit-y bell pepper

muffins

brown sugar
glazed salmon

curried sweet
potato latkes

cinnamon peach kuchen

DECEMBER / JANUARY 09

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1 Tbsp. brown sugar

1 Tbsp. soy sauce

2 tsp. butter

1/2 to 3/4 tsp. salt

1 tsp. honey

1/4 tsp. pepper

1 Tbsp. olive oil

1 salmon fillet (2-1/2 lbs.)

BISCU IT-Y BELL

PEPPER MUF FIN S

BAKE: 20 MIN.

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BROWN SU GAR
GLAZED SALMON

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PREP: 15 MIN.

YIELD: 8 SERVINGS

1/2 cup butter, cubed

1/3 cup finely chopped
green onions

1 Tbsp. Dijon mustard

In a small saucepan over medium heat, cook and stir the brown sugar,
butter and honey until melted. Remove from the heat; whisk in the
oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; brush with brown sugar
mixture. Bake, uncovered, at 350 for 20-25 minutes or until fish
flakes easily with a fork.

PREP: 15 MIN.
BAKE: 20 MIN.
YIELD: 10 MUFFINS

1-1/2 cups all-purpose

flour
2 Tbsp. sugar

1/3 cup finely chopped

sweet red pepper

1-1/2 tsp. baking powder

1/4 cup finely chopped

sweet yellow pepper

1/2 tsp. dried basil

2 eggs

1/4 tsp. baking soda

2/3 cup sour cream

1/4 tsp. dried tarragon

3/4 tsp. salt

In a small skillet, melt butter. Add onions and peppers; saute until
tender. Remove from the heat; cool for 5 minutes.
In a small bowl, whisk eggs and sour cream. Stir in onion mixture
until blended. In a large bowl, combine the remaining ingredients.
Stir in sour cream mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350
for 20-25 minutes or until a toothpick comes out clean. Serve warm.

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CU RRIED S WEET
POTATO LATK ES

PREP: 25 MIN.
BAKE: 45 MIN. + COOLING
YIELD: 10 SERVINGS

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PREP: 20 MIN. COOK: 10 MIN./BATCH

YIELD: 24 LATKES

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CINN AMON PEACH K U CHEN

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2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup all-purpose flour

2 Tbsp. sugar

1 tsp. ground cinnamon

2 tsp. sugar

1/4 tsp. pepper

1/2 tsp. salt

2 egg yolks, beaten

2 tsp. curry powder

2 eggs, lightly beaten

1/4 tsp. baking powder

1 cup heavy whipping

cream

1 tsp. baking powder

1/2 cup milk

1 tsp. brown sugar

4 cups grated peeled

sweet potatoes

1/2 cup cold butter

1 tsp. ground cumin

2 cans (15-1/4 oz. each)

peach halves, drained and
patted dry

3/4 tsp. salt

In a small bowl, combine the flour, sugar, salt and baking powder; cut
in butter until crumbly. Press onto the bottom and 1-1/2 in. up the
sides of a greased 9-in. springform pan. Place pan on a baking sheet.
Arrange peach halves, cut side up, in the crust. Combine brown
sugar and cinnamon; sprinkle over peaches.
Bake at 350 for 20 minutes. Combine egg yolks and cream; pour
over peaches. Bake 25-30 minutes longer or until the top is set. Cool
on a wire rack. Refrigerate leftovers.

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DECEMBER / JANUARY 09

1/2 tsp. cayenne pepper

Oil for frying

In a small bowl, combine the first nine ingredients. Stir in eggs and
milk until blended. Add sweet potatoes; toss to coat.
Heat oil in a large nonstick skillet over medium heat. Drop batter by
heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5
minutes on each side or until golden brown, adding oil as needed.
Drain on paper towels.

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