PAID ADVER TISEMENT
An Appetizer of Recipes
from this Fall’s Cookbooks
Hardcover available now
Bon Appétit Desserts (Andrews McMeel) has
culled the magazine’s extensive archives to
present the very best, along with a few never-before-published recipes.
at the register
11/15 - 11/ 28
It’s about time someone showed home cooks
how to have fun in the kitchen! Food Network
star Ina Garten proves that cooking doesn’t
have to be di;cult in her latest book, Barefoot
Contessa How Easy Is That? (Clarkson Potter).
Classic Pumpkin Pie
MAKES 8 SERVINGS
A bit of sour cream gives the ;lling of this special pie a subtle tang
and a little extra richness. If you’d like to decorate the pie with pastry
leaves, prepare and roll out a second pie-crust dough disc; sprinkle
the leaf-shaped cutouts with sugar before baking. Serve the pie with
whipped cream, if desired.
Pie crust dough
¾ cup sugar
2 tablespoons (packed) dark brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
Hardcover on sale November 2
¼ teaspoon (generous) salt
1 15-ounce can pure pumpkin
¾ cup chilled heavy whipping cream
3 large eggs, beaten to blend
½ cup sour cream
¼ cup apricot preserves
Easy Cranberry & Apple Cake
SERVES 6 TO 8
This recipe is inspired by a cranberry pie from Sarah
Chase’s book Cold Weather Cooking. My friend Barbara
Liberman calls it “easy cake”—I call it delicious. It’s
even better served warm with vanilla ice cream.
12 ounces fresh cranberries,
rinsed and picked over for stems
1 Granny Smith apple, peeled, cored and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest ( 2 oranges)
¼ cup freshly squeezed orange juice
8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound ( 1 stick) unsalted butter,
melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose ;our
¼ teaspoon kosher salt
Preheat the oven to 325˚ F.
Combine the cranberries, apple, brown sugar, orange zest,
orange juice and 1 teaspoon of the cinnamon in a medium
bowl. Set aside. In the bowl
of an electric mixer fitted
with the paddle attachment,
beat the eggs on medium-high speed for 2 minutes.
With the mixer on medium,
add 1 cup of the granulated
sugar, the butter, vanilla
and sour cream, and beat
just until combined. On low
speed, slowly add the flour
Pour the fruit mixture
evenly into a 10-inch
glass pie plate. Pour the batter over the fruit, covering
it completely. Combine the remaining 1 tablespoon
of granulated sugar and
8 teaspoon of cinnamon and
sprinkle it over the batter. Bake for 55 to 60 minutes, until a
toothpick inserted in the middle of the cake comes out clean
and the fruit is bubbling around the edges. Serve warm or at
Roll out pie crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish.
Trim dough overhang to ½ inch. Fold overhang under and shape edge to form high-standing rim. Make cuts in
crust edge at ½-inch intervals. Bend alternate edge pieces inward. Freeze crust 15 minutes.
Preheat oven to 375°F. Line crust with foil and beans or pie weights. Place crust on large rimmed baking sheet.
Bake crust until sides are set and dry, about 15 minutes. Remove foil and beans. Continue to bake crust until cooked
through and pale golden, piercing with fork if crust bubbles, 13 to 15 minutes longer.
Cool crust on sheet 30 minutes. Reduce oven temperature to 325°F.
Whisk both sugars, cornstarch, cinnamon, ginger and salt in medium bowl until no
lumps remain. Whisk in pumpkin, whipping cream, eggs, and sour cream. Gently
spread apricot preserves evenly over inside of crust to coat. Pour filling into crust.
Bake pie on sheet until filling puffs at edges and center is almost set, 60 to 65 minutes.
Cool pie completely on rack. Cover and chill until cold.
Do ahead: Can be made 1 day ahead. Keep chilled.
The new, third edition of The Taste of Home Cookbook
(Reader’s Digest) contains more than 1,500 recipes and
informative tips for each recipe. The cooking experience
will be a breeze!
PREP/ TOTAL TIME: 30 MIN. / YIELD: 6 SERVINGS
This stick-to-the-ribs supper takes advantage of fresh mushrooms,
zucchini and other vegetables as well as basil and provolone cheese.
Hardcover available now
6 ounces uncooked linguine
2 medium zucchini, thinly sliced
½ pound fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 large tomato, chopped
2 teaspoons minced fresh basil
½ teaspoon salt
¼ teaspoon pepper
4 ounces reduced-fat provolone cheese,
3 tablespoons shredded Parmesan cheese
Cook linguine according to package directions.
Meanwhile, in a large skillet, sauté the zucchini, mushrooms, green onions
and garlic in butter and oil for 3 to 5 minutes. Add the tomato, basil, salt and
pepper; cover and simmer for 3 minutes.
Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.
Nutrition facts: 1½ cups equals 243 calories, 11 g fat ( 5 g saturated fat), 22
mg cholesterol, 417 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g protein.
Diabetic exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
Books may not be available in all locations or at Costco.com. All book jackets are subject to change. Books carried by Costco in no way re;ect the opinions of Costco’s management, buying sta; or The Costco Connection.