Simple Ways To Eat More Whole Grains And Fiber

(NAPSI)-When it comes to packing a nutritional punch, whole grains are tough to top.

The United States Department of Agriculture says whole grains--which are loaded with fiber and other nutrients--may offer benefits ranging from a reduced risk of coronary disease to better weight management.

According to the International Food Information Council Foundation (IFIC), more than half of consumers are now looking at fiber content on the nutrition facts panel when they shop for food. Yet despite an increased interest in whole grains and fiber, people are still having a tough time incorporating them into their diets. Americans consume only one serving of whole grains daily, compared to the three to five that are recommended.

So why the disconnect? It may be a matter of taste.

"Most Americans aren't willing to sacrifice taste, appearance and flavor to get whole grain nutrition," said Phil Lempert, food trends expert and Supermarket Guru. "Today's consumers want whole grain and fiber products to taste as good as the refined white flour they know and love."

Lempert suggests using new Ultragrain White Whole Wheat Flour from Eagle Mills. It's all-natural, 100 percent whole wheat and delivers 30 grams of whole grains per serving and more than 4½ times the fiber of refined white flours. It's made from specially selected white wheat that is milled with a patented process to produce the fine texture, appearance and taste that consumers prefer.

For those who want to make a gradual transition to whole grains, Eagle Mills All-Purpose Flour made with Ultragrain is a good choice. It is a blend of 30 percent Ultragrain and 70 percent all-natural refined flour, and works as a cup-for-cup replacement for other all-purpose flours.

Both products can be found under the Eagle Mills brand and are great for adding fiber and whole grains to your favorite recipes. Ultragrain Whole Wheat Flour is also used in many popular consumer products, making it more available than ever.

Use these whole grain flours in your favorite recipes or try this recipe for delicate fruit-filled scones.

Apricot Pecan Scones

Prep Time: 20 minutes

Total Time: 35 minutes

Makes: 8 servings (1 scone each)

½ cup chopped dried apricots

2 tablespoons water

2 cups Eagle Mills All-Purpose Unbleached Flour made with Ultragrain

¼ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

⅓ cup margarine

¼ cup chopped pecans, toasted

¾ cup heavy (whipping) cream

1 egg, beaten

1. Preheat oven to 400° F. Combine apricots and water in small bowl; let stand 15 minutes.

2. Combine flour, sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

3. Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, ½-inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar.

4. Bake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.

For more information and recipes, visit www.Ultragrain.com.

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Pineapple Cake with a New Topping

CC Note: This delicious recipe came to us via Tamara, the Angel Chef, on Yahoo Groups. Sounds delightful.

Pineapple Cake with Macadamia-Apricot Topper
SERVINGS: 16 servings
CARB GRAMS PER SERVING: 28

6 egg whites
3 egg yolks
1-2/3 cups cake flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup
sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup canola oil
1/4 teaspoon cream of tartar
1 recipe Macadamia-Apricot Topper (see recipe)
2 tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30
minutes.

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine
cake flour, sugar, baking powder, and salt. Make a well in the center
of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat
with an electric mixer on low speed until combined. Beat on high
speed about 5 minutes more or until batter is satin smooth.
Thoroughly wash and dry the beaters. In a very large bowl, combine
egg whites and cream of tartar; beat with an electric mixer on medium
speed until stiff peaks form (tips stand straight). Pour batter in a
thin stream over beaten egg whites, folding gently as you pour. Pour
into an ungreased 10-inch tube pan.

4. Bake for 45 to 50 minutes or until top springs back when lightly
touched and top is golden brown. Immediately invert cake (in the
pan); cool completely. Loosen side of the cake from the pan; remove
cake from pan. Place on a serving plate. Top with Macadamia-Apricot
Topper. Sprinkle with coconut. Makes 16 servings.

Macadamia-Apricot Topper: Rinse and drain one 15-ounce can unpeeled
apricot halves in light syrup. Cut apricot halves into strips; set
aside. In a small saucepan, combine 2/3 cup unsweetened pineapple
juice and 2 teaspoons cornstarch. Cook and stir until thickened and
bubbly; cook and stir for 2 minutes more. Stir in 1/2 cup toasted and
coarsely chopped macadamia nuts or toasted and coarsely chopped
hazelnuts.** Stir in apricot strips. Makes 1-3/4 cups.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or
Equal® Sugar Lite. Follow package directions to use product amount
equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 179 cal., 23 g
carbo. Exchanges: 1.5 Other Carbohydrates. Carb choices: 1.5.

**Test Kitchen Tip: To toast nuts, preheat oven to 350°F. Place nuts
in a shallow baking pan. Bake about 10 minutes or until toasted. Cool
nuts slightly. If using hazelnuts, place the warm nuts on a clean
kitchen towel. Rub the nuts with the towel to remove the loose skins.

http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?

Click here to see the link.

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The Hero Gets A Makeover

(NAPSI)-For years, hungry adults and children alike have turned to the always-satisfying "hero" sandwich to quench their yearnings. But every now and then, even this beloved favorite could benefit from a face-lift. While the main ingredients of the sandwich may stay relatively the same, getting creative with condiments can help return the hero to super status.

For a break from standard sandwich fare, try an Apricot-Dijon Ham Griller, featuring the SAVORY HONEY variety from GREY POUPON. The subtle notes of honey accent the ham's flavor, while hints of coriander, paprika and turmeric provide a surprisingly savory element, which complements the fresh, fruity flavors of pear slices and apricot preserves.

Apricot-Dijon Ham Griller

Prep: 5 min.

Total: 11 min.

2 slices sourdough bread

1½ tsp. GREY POUPON Savory Honey Mustard

1 Tbsp. apricot preserves

6 slices OSCAR MAYER Deli Fresh Shaved Virginia Brand Ham

4 thin pear slices

1 KRAFT DELI FRESH Swiss Cheese Slice

2 tsp. butter, softened

SPREAD 1 bread slice with mustard; spread remaining bread slice with preserves. Fill bread slices with ham, pears and cheese.

SPREAD outside of sandwich with butter.

COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Makes 1 serving.

Serving Suggestion: Serve with a side salad and piece of fresh fruit to round out the meal.

Substitute: Substitute thin pineapple or apple slices for the pears.

Packed with gourmet spices, the mustards of GREY POUPON can enhance your sandwiches by adding the distinct and bold flavors you desire. A true hero ingredient, these mustards can single-handedly take your food from ordinary to extraordinary. Condiments such as these are an essential and affordable way to transform mealtime routines into gourmet treasures.

For more tips on turning ordinary meals into prime-time players, visit www.greypoupon.com.

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Cook Like A Chef Every Night Of The Week

(NAPSI)-Ever wonder how fancy restaurants and TV chefs make fantastic food look so effortless and easy? They do it with the help of prep crews and behind-the-scenes assistants who chop vegetables, mix sauces and prep all the ingredients so the chefs can work their magic in minutes.

Deana Gunn and Wona Miniati have discovered the next best thing in their new cookbook, "Cooking With All Things Trader Joe's." They show you how to use clever shortcuts with fresh and prepared ingredients from your local Trader Joe's store to make creative gourmet meals quickly.

Gunn and Miniati came up with the time-saving ideas when they realized they were just too busy to cook from scratch every night of the week. Gunn says, "We wanted to make great homemade food quickly, whether it was for every day or for a dinner party." Miniati adds, "Who wants to spend the whole night slaving away in the kitchen when you can be spending time with your guests instead?"

Here is a recipe from their book, perfect for entertaining, that is sure to please adults and kids alike. Even people who claim they don't like Brie cheese will love this creamy baked Brie topped with apricot jam and almonds.

Apricot Baked Brie

Prep time: 5 minutes

Hands-off cooking time:

12-14 minutes

Serves 4-6

1 (0.6-lb) wedge Brie, such as double crème Brie

2 heaping Tbsp organic, reduced-sugar apricot preserves

1 handful raw sliced almonds

1 Tbsp triple sec (optional)

1 box classic original water crackers

Preheat oven to 400° F.

Place the wedge of Brie in a small baking dish that is slightly bigger than the Brie. Top with apricot preserves, sprinkle on almonds, and drizzle triple sec over the top.

Cover tightly with foil and bake for 12-14 minutes or until cheese is melting. Remove from oven and serve with water crackers. Before your guests attack the Brie unrelentingly, remind them that the dish is hot.

"Cooking With All Things Trader Joe's" is available at bookstores everywhere. Visit the authors' personal Web site and sign up for a free recipe newsletter at www.cookingwithtraderjoes.com.

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