Last-minute additions for Thanksgiving meal
BY SANDY THORN CLARK November 15, 2012 8:07PM
Updated: November 26, 2012 3:48PM
Experts in the kitchens of Dole Fresh Fruit and Chicago reader Carolynne Reina offer help for last-minute Thanksgiving recipe requests from L.W. of Chicago for peanut-butter-flavored scones; K.F. of Romeoville, a Thanksgiving brunch bread, and J.L.D. of Chicago, cauliflower soup.
Banana Peanut Butter Scones — made even more enticing with a Ginger Cream Cheese spread — and a pretty Strawberry-Walnut Breakfast Bread — best when baked a day early — are from Dole Fresh Fruit. Reina discovered her “best-ever” Cauliflower Soup recipe (with only 143 calories and 1½ fat grams per serving) in the Moosewood Restaurant Low-Fat Favorites cookbook.
To make an 8-serving loaf of Strawberry-Walnut Breakfast Bread: Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with non-stick cooking spray. In medium mixing bowl, whisk together 2 cups all-purpose flour; 1 cup sugar; ½ cup chopped walnuts; 1 teaspoon baking soda, and ¼ teaspoon each salt, ground cinnamon, ground cloves, ground ginger and ground nutmeg.
In another bowl, whisk together 3 eggs, 1½ cups finely chopped strawberries, ¾ cup canola oil and 1 tablespoon orange liqueur or lemon zest.
Stir strawberry mixture into flour mixture until well-blended. Pour batter into prepared pan. Bake 60 to 70 minutes or until toothpick inserted into center comes out clean.
Cover with foil during last 20 minutes of baking to prevent over-browning. Remove foil and cool in pan 15 minutes. Remove from pan; continue to cool completely.
For best flavor, wrap cooled bread with plastic wrap and let sit overnight before slicing.
Could someone send a recipe and instructions on how to make one of those huge skillet chocolate chip cookies?