Please picky eaters with kid-friendly favorites

(ARA) - What’s the best way to get picky eaters to enjoy good-for-you foods? Get kids involved in preparing meals and snacks. Experts agree that when children lend a hand (or two) in meal preparation, they are much more likely to eat what they’re proud to have helped make.

One food that pleases even the pickiest of eaters is California Raisins. Raisins are a family-favorite snack and tasty addition to recipes that can help add to a child’s recommend fruit servings. Just 1/4 cup is a serving of fruit for adults and children older than 4 years, which make raisins a convenient and delicious way to add flavorful fruit to any recipe.

Start the day off right with a wholesome breakfast of whole grain pancakes with California Raisins and bananas topped with Cinnamon-Raisin Syrup. The batter for these No-Mess Banana Nut Pancakes is made in a zip-top bag and is easily mixed together by kids’ own hands, with the advantage of letting children have mess-free fun helping out in the kitchen.

Or, for a tasty treat the whole family will enjoy, bake up a batch of healthful Chewy Oatmeal Raisin Cookies then have kids help squish low-fat ice cream between the cookies for a yummy ice cream sandwich. For even more fruit and fun, try rolling the edges of the ice cream sandwich in California Raisins.

For more delicious, kid-friendly and budget-wise recipe ideas, along with nutritional information, visit www.LoveYourRaisins.com.

No-Mess Banana Nut Pancakes with Cinnamon-Raisin Syrup
Cost per serving: $.96
Makes four to six servings

Prep time: 10 minutes
Cook time: about 10 minutes total

Pancake Ingredients:
1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California Raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Cinnamon Raisin Topping Ingredients:
1/2 cup maple syrup
1/4 cup California Raisins
1/4 teaspoon cinnamon

Directions:
Place banana in a large resealable bag and squeeze well to mash. Add remaining pancake ingredients; seal and squeeze to mix well. Snip a small corner off the bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles. Cook over medium heat for about 3 minutes on each side, until lightly browned. For topping, combine ingredients in a small bowl; microwave on high for about 30 seconds or until warm.

Chewy Oatmeal Raisin Cookie Ice Cream Sandwiches
Cost per sandwich: $.51
Makes 18 ice cream sandwiches

Prep time: 15 minutes
Cook time: 10 to 12 minutes

Ingredients:
1 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/4 cups California Raisins, divided
2 to 3 tablespoons hot water
1/4 cup heart healthy vegetable spread, softened
2 eggs
1 1/2 cups brown sugar
3 cups old fashioned oats
1 1/2 quarts light vanilla ice cream or fat-free frozen yogurt

Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

Measure flour, cinnamon, salt, soda, ginger and cloves into large mixing bowl. Mix well and set aside. Combine 3/4 cup raisins and hot water in food processor or blender. Process until smooth. Add spread, eggs and brown sugar and process until light. Turn into flour mixture and mix well. Stir in oats and remaining 1 1/2 cups raisins just until combined. Drop by tablespoonfuls onto baking sheets and flatten slightly. Bake for 10 to 12 minutes. Cool completely.

Spoon about 1/3 cup ice cream onto each of nine cookies and top with remaining cookies. Wrap individual sandwiches in plastic wrap and store in the freezer.

Courtesy of ARAcontent

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A Tasteful Way To Show Affection

(NAPSI)-You can please that special someone with a true gift from the heart--homemade Stained Glass Hearts. To get this great stained glass look, the Sugar Association used simple sugar cookie dough shaped into a heart with another heart cut out of the middle and filled with crushed red candy. Once baked, the cookies will reflect the love you have for that special someone.

Stained Glass Hearts

½ cup butter or margarine, softened

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking powder

⅓ cup red hard candies, crushed

Frosting (optional)

Dough needs to chill from 3 hours to overnight.

Cream butter and sugar in a mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill.

Preheat oven to 375° F.

Roll out dough to ⅛-inch thickness on a lightly floured surface. To prevent cookies from becoming tough and brittle, try not to incorporate a lot of flour. Cut out cookies using a heart-shaped cookie cutter or by using a sharp knife and cutting around a heart pattern. Transfer cookies to a foil-lined baking sheet. Using a small heart-shaped cookie cutter, cut out and remove heart design from the center of each cookie. Fill the cut-out section with crushed candy.

Bake 7-9 minutes or until cookies are lightly browned and the candy has melted. Do not overcook. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative borders with frosting around edges.

Makes about 2½ dozen medium cookies.

Nutrient Information per Serving/Percentage of Calories

87 calories per cookie
13 grams carbohydrate/57%
1 gram protein/7%
3 grams fat/36%
51 milligrams sodium
14 milligrams cholesterol
2 grams dietary fiber

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Bake Your Best with Expert Recipes, Advice

(ARA) – If only love alone were the key ingredient for baking success. Filling your cookie tray with delicious delights, however, calls for just the right mix of a great recipe, good ingredients and a little baking savvy.

“Delicious cookies start with quality ingredients like good chocolate, real butter and fresh spices,” says Gale Gand, Chicago pastry chef and Food Network star. “For example, I use fresh ground nutmeg, rather than powdered, to impart amazing flavor in my recipe for Eggnog Cream Cheese Cups.”

Chef Mary Sonnier of The Uptowner, Special Events and Catering in New Orleans, La., stresses organization in your kitchen.

“Read the recipe before you begin and organize the necessary ingredients and equipment in your baking area,” Sonnier says. “Then pre-measure your ingredients with attention to detail. Spoon dry ingredients into measuring cups and crouch down to read liquid measurements at eye level.”

Sonnier’s traditional Italian Wedding Cookies get a special twist from creamy Mascarpone cheese. “The rich Mascarpone cheese enhances the buttery flavor and texture of the cookie.”

Chef Debbie Gold from the American Restaurant in Kansas City, Mo. offers a chocolate-lover's take on the traditional ginger snap with her Cocoa-Ginger Crisps. These crunchy little cookies deliver a delicate ginger flavor balanced by the rich chocolate dough.

“Keep clean up simple and line your baking sheets with parchment paper,” Gold says. “The cookies will be easy to remove and your baking sheets will be protected from cookie crumbs.”

Visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter to receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from chef Gand.

Cocoa-Ginger Crisps
By Chef Debbie Gold

Makes four dozen cookies.

Ingredients:

2 cups all-purpose flour
7 tablespoons cocoa powder, divided
2 teaspoons baking soda
2 teaspoons ground ginger, divided
1/4 teaspoon salt
1 1/3 cups sugar, divided
1 cup (two sticks) butter, softened
1/4 cup light corn syrup

Directions:

Preheat oven to 350 F. Line baking sheets with parchment paper. In a medium bowl, combine flour, 6 tablespoons cocoa powder, baking soda, 1 teaspoon ginger and salt; set aside. In a small bowl combine 1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set aside.

With an electric mixer, cream together butter and 1 cup sugar until fluffy. Add corn syrup and blend until combined. Gradually add flour mixture; mix well.

Shape dough into 1-inch balls; roll in sugar mixture. Place dough 2 inches apart on baking sheets. Bake for 12 minutes until cookies are firm and tops have slight cracks. Cool on baking sheet two to three minutes; remove cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to one week.

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The Recipe for Bite-sized Holiday Baking

(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.

Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares
Makes two dozen bars

Ingredients:

Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.

Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent

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Baking Cookies: A Budget-Stretching Gift Idea

CC Note: Ho, ho, ho. Our staff just loves to bake cookies during the holiday season. Ho, ho, ho. Which cookie is your favorite? Send us an email with your recipe!

(NAPSI)-Saving money on holiday gifts can be delicious-especially if you cut costs by baking tasty homemade cookies.

It's easier and less expensive than you might imagine. Baking cookies literally costs pennies, and it's the kind of mouthwatering gift people remember.

For example, a dozen pecan chocolate chip cookies can be made for around one dollar, while refrigerated cookie dough cookies cost almost 50 cents more and a package of bakery chocolate chip cookies can cost around $5.00 per dozen, depending on where you live.

Peanut butter cookies can be baked at home for about 50 cents a dozen and cost as much as chocolate chip ones at the bakery.

Once you have gathered all the ingredients, it probably takes less time to bake up several batches of cookies than you might spend wandering around the mall.

It's a great way to get yourself in the holiday spirit. Just turn on the holiday music, make yourself a cup of cocoa and get in the holiday mood.

Making cookies is a great seasonal activity for the whole family. Even the smallest children can press a cookie cutter or help stir cookie dough.

When the cookies are done, find a clever way to wrap them up.

• Wrap them in colorful tissue paper.

• Give them in holiday tins. You can find new tins in stores or vintage ones at tag sales.

• Arrange them in a basket.

• Decorate a gift box with a collage of images or cutout letters of the person's name.

• Fill a Mason jar and attach a ribbon.

A sweet way to get together with friends and family, create great, inexpensive gifts and have a warmly delightful time at the holidays or throughout the year is by staging a cookie swap.

At a cookie swap, you and each of your guests bake one kind of cookie in quantities sufficient to share. Each guest leaves the party with a dozen of each cookie, ready to give away, share right away or enjoy later.

For cookie recipes, visit www.Dominosugar.com or www.chsugar.com.

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Seattle's Favorite Gourmet Cookies & Dessert Co Issues Nationwide Allergy Alert on Undeclared Milk in Muffin Tops

Seattle's Favorite Gourmet Cookies & Dessert Co. of Tukwila, WA is recalling Orange Cranberry and Banana Nut Muffin Tops because they contain undeclared milk. People who have an allergy or severe sensitivity to milk run the risk of serious or life threatening allergic reaction if they consume these products.

Orange Cranberry and Banana Nut Muffin Tops were distributed nationwide to coffee shops, espresso stands, and retail outlets.

These products are individually wrapped in clear plastic with a black product card featuring the Seattle's Favorite logo in upper left hand side and contains the product name and ingredient statement. Product may or may not contain an expiration date or best by date. The date is placed on the product at the retail location. These products, regardless of any codes, are subject to this recall.

There have been no illnesses reported to date.

During a routine FDA inspection it was discovered that the ingredient statement did not declare milk.

Consumers are urged to return these products to point of purchase for a refund. For any further concerns or questions please contact Seattle's Favorite at seattlesfavoritecookies.com or 1-866-203-5588.

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Baking Cookies-An Afternoon Activity That Kids Love

(NAPSI)-Baking cookies with your kids and their friends is not only fun, it's a nice way to spend quality time together. Remember to take your time. Cooking with kids is as much about the process as it is about the end result. And, the end result in this case is a batch of holiday cookies that are as good to look at as they are to eat.

SNOWMAN AND TREE CUTOUT COOKIES

(Submitted by J. Gottfried from Ohio)

Prep time: 45 minutes

Bake Time: 7 to 8 minutes per batch

Makes: 3 to 4 dozen cookies

Dough

1 ½ cups powdered sugar

1 cup butter OR margarine, softened

1 teaspoon vanilla extract

½ teaspoon almond extract

1 egg

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Frosting

2 ½ cups powdered sugar

¼ cup water

4 teaspoons meringue powder

¼ cup Karo® Light Corn Syrup

Green food coloring

Assorted decorations

¼ cup semisweet chocolate chips, melted

For dough, mix sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until dough is completely chilled.

Preheat oven to 375ºF. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into snowman and tree shapes using cookie cutters. Place on lightly greased baking sheet. Bake until edges are light brown, about 7 to 8 minutes. Remove from baking sheet and cool on wire rack.

For frosting, beat sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.

Tint half of frosting with green food coloring. Frost cookies with green and white icing. Use melted chocolate to form snowmen's hats. Decorate and let stand until frosting sets.

Corn Syrup Tips

A question often asked is whether corn syrup serves any function in recipes besides sweetening?

Corn syrup serves different functions in different types of products and in recipes. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore an ingredient in many Asian dishes.

When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. Corn syrup helps hold moisture and maintains freshness longer in baked goods. Karo can also be poured over waffles, hot cereal and pancakes. Enjoy most of your favorite Karo recipes with Karo Lite Syrup that has 33 percent fewer calories and no high fructose corn syrup. This new product makes it okay to indulge in that favorite holiday treat or find a new treat that you can make all year-round. For best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

For more recipes and tips, visit www.karosyrup.com.

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Homemade Baked Goods Even Better With Macadamia Nuts

(NAPSI)-Few things say "I'm thinking of you" at holiday time like homemade cookies and shortbread. Here are two recipes, each made with that nifty nut, the macadamia.

CHOCOLATE SNOWBALL COOKIES

Ingredients:

1 cup (2 sticks) butter or margarine, softened

¾ cup packed light-brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup Hershey's® Special Dark® Chocolate Cocoa or Hershey's® Cocoa

1 teaspoon baking powder

¼ teaspoon baking soda

3 tablespoons milk

¾ cup finely chopped Mauna Loa® macadamia nuts or almonds

¾ cup Heath Bits 'O Brickle Toffee Bits

Powdered sugar

Directions:

1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.

2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350° F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 4 dozen cookies.

KISSABLES® CHOCOLATE CANDIES MACADAMIA SHORTBREAD

Ingredients:

1 cup (2 sticks) butter, softened

⅓ cup packed light-brown sugar

2½ cups all-purpose flour

½ cup coarsely chopped Mauna Loa® Dry Roasted Macadamias

½ cup Hershey's® Kissables® chocolate candy in red, green and white colors

½ cup powdered sugar

2 teaspoons milk

Directions:

1. Heat oven to 350° F.

2. Beat butter and brown sugar in large bowl until creamy. Gradually mix in flour and macadamia nuts. Knead mixture until it holds together and can be pressed into a ball.

3. Divide dough into 4 portions. Shape dough on a lightly floured surface into four 10-inch long rolls. Place on ungreased cookie sheet. Make a ¼-inch deep grove down the center of each roll. Cut each roll diagonally into 1-inch slices, but do not separate slices. Press 3 to 4 chocolate candies into groove of each slice.

4. Bake 30 to 35 minutes or until surface and edges are lightly browned. Cool 10 minutes on cookie sheet on wire rack. Recut slices; cool completely.

5. Stir together powdered sugar and milk; stir until smooth. If necessary, add additional milk, ½ teaspoon at a time, until desired consistency. Drizzle over cookies; allow drizzle to set.

Makes about 3 dozen cookies.

For these and other recipes, visit www.hersheys.com.

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Winner Named in Cookie Mix Recipe Contest

NAPSI-Whether the occasion was helping Mom bake a weekend snack or sneaking a sample of cookie dough, or if you recall the tantalizing aromas coming from the oven, baking cookies created tasty treats while we made memories with parents or grandparents and sometimes siblings.

Bake Life Sweeter™ cookie mix recipe contestants recalled childhood memories as inspiration for their recipes. The grand prize winner used a cookie mix to save time and fuss to create “Cinna-spin” Cookies, reminiscent of her grandmother’s cinnamon rolls.

For more winning recipes, go to www.BakeLifeSweeter.com/cookies.

“Cinna-spin” Cookies

Try a new spin on sugar cookies that’s fun for kids to shape and tastes like snickerdoodles.

Prep Time: 1 Hr, 10 Min

Start to Finish: 1 Hr, 10 Min

Makes: 21/2 dozen cookies

Cookies

1 pouch (1 lb, 1.5 oz) Betty Crocker® sugar cookie mix

½ teaspoon ground cinnamon

½ cup butter or margarine, softened

1 egg, slightly beaten

1 tablespoon ground cinnamon

Glaze

1 cup powdered sugar

2 tablespoons milk

¼ teaspoon vanilla

1. Heat oven to 375°F. In large bowl, mix cookie mix and ½ teaspoon cinnamon. Stir in butter and egg until soft dough forms.

2. On a piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and ½ inch in diameter. Press one side of dough rope into cinnamon.

3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

High Altitude (3,500-6,500 ft): Decrease butter to 1/3 cup.

Success: To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.

Cinnamon swirl cookies are almost as much fun to make as they are to eat.