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Newspaper Archive of
Pahrump Mirror
Pahrump, Nevada
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June 12, 1997     Pahrump Mirror
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June 12, 1997
 

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Food ,Health and Fitness00 Pahnmp Vak,y tte, Thursday, June 12, 1997 13 I I I Back to basics cooking Have you checked your spices and herbs lately? Do you have them in a cool, dry spot? The tendency in most homes is to keep them close to the cooking surface for easy access. I've even seen them in a rack right over the range. But heat, dampness and light are en- emies of these conveyors of color, flavor and fragrance, those very qualities you want in your food, your very reason for using them. In unopened, sealed containers spices and herbs have a long shelf life but once opened, they should be properly stored. Whole spices, such as peppercorns, whole nutmeg, cinnamon sticks, etc., have a cell structure that pro- tects them and are therefore less fragile than the ground. They have to be broken, crushed or ground to SPICED APPLE COFFEE CAKE 1/2 cup granulated sugar 1 314 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 medium-size sweet apples 2 cups buttermilk baking mix 1 large egg 3/4 cup milk 2 tablespoons butter, melted Preheat oven to 375F. Lightly grease an 8-inch square baking pan. In a cup, combine 1/4 cup of the sugar, 1/4 teaspoon each of the cinnamon and nutmeg and 1/8 teaspoon of the cloves. Halve and core apples; peel one of the halves and finely chop; thinly slice remaining 3 apple halves. In a large bowl, combine baking mix, remain- ing 1/4 cup sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg and 1/8 teaspoon cloves. In a small bowl, combine egg, milk and butter; stir into dry ingredients, beating until combined about 30 seconds (batter will be lumpy). Stir in the chopped apple; spread batter in prepared pan. Arrange apple slices over batter, overlapping slightly. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Cool on a wire rack. Serve warm. Makes 6 to 8 portions. bring out their full aroma. While spices and herbs do not spoil, they do lose strength, essence and color. Test your stock. Check color in the open container. For herbs and ground spices, bring the container right up to your nose. The Ameri- can Spice Trade As- sociation says, "the aroma should rise up to greet you" and if you have to dig into the jar, "the spice is past its prime." If you get into the habit of us- ing these enhancers frequently, you won't have this worry. Today we're concentrating on ciamon and nutmeg, probably the most commonly u dessert spices. We have two wonderfql breakfast or dessert sweets that are quite eaJy: Spiced Apple Coffee Cake andEasy Cinnamon Buns. EASY CINNAMON BUNS 1 .cup raisins 1 1/2 cups sugar, divided 3 tablespoons ground cinnamon, divided 13 1/3 cups buttermilk baking mix (from a 3 lb., 23 oz. box) 2 2/3 cups milk Flour 1/2 ctip melted butter or margarine, divided 1 cup dark corn syrup Pecans (optional) Confectioners Sugar Icing* Preheat oven to 375F. Grease a 12x20x2-inch pan; set aside. Combine raisins, 1 cup of the sugar and 1 1/2 table- spoons of the cinnamon; set aside. Combine baking mix, remaining 1/2 cup sugar and 1 1/2 tablespoons cinnamon and the milk; mix well. Place dough on a well-floured surface. Shape into a 24x4-inch log. Turn to coat all sides with flour; cut in half horizontally. Roll 1 piece of dough l/4-inch thick; brush with half the butter. Sprinkle with half the raisin-cinnamon sugar mixture. Roll up from the long side; cut into 12 (2-inch) pieces. Place cut side up in prepared pan, repeatwith remaining dough. Bake tmtil browned. Cool in pan for 10 minutes. Remove from pan; drizzle with corn syrup. Sprinkle with pecans, if desired. Serve warm drizzled with Confectioners Sugar Icing (recipe follows). Makes 24 buns. *Confectioners Sugar Icing: Combine 2 cups con- fectioners sugar with 1/4 cup milk. Mix until smooth. Questions about caffeine? A new consumer brochure released by the Interna- tional Food Information Council (IFIC) Foundation highlights the latest science-based information on caf- feine and health. "Everything You Need to Know About Caffeine" addresses topics such as caffeine consumption during pregnancy, questions about addiction, individual sensi- tivity to caffeine, caffeine and children, breast disease, and osteoporosis. The brochure also includes "Caffeine Quick Facts," "Historical Notes" about caffeine con- sumption, and a chart of the caffeine content of various foods. Learn about the first pot of tea made in 2737 B.C., natural sources of caffeine in plants, and which types of chocolate have the most caffeine. The American Academy of Family Physicians Foun- dation has favorably reviewed "Everything You Need to Know About Caffeine," which is now a part of its health education database which includes listings of over 400 items accessible to more than 80,000 family physicians. To request a free copy, please send a self-addressed, stamped envelope to "Everything You Need to Know About Caffeine," IFIC Foundation, P.O.Box 65708, Washington, D.C. 20035. IFIC materials are also avail- able on the world wide web at the following site: http:/ /ificinfo.health.org. Courtesy International Food Information Cauncil Foundation.