The San Bernardino County Sun from San Bernardino, California • Page 62

1990 The Sun F7 nunoun i jaiiuai i saw i no Cereal: Make your own granola THURSDAY, January 4. New Year's cakes of yesteryear are an edible form of folk art ral times as the mixture cools to prevent it from sticking together. When thoroughly cool, add the raisins. Store in an airtight container. Makes 16 cups of granola.

QUICK HOT CINNAMON APPLESAUCE plesauce Vi cup firmly packed brown sugar Vi cup sugar 2 teaspoons ground cinnamon Dash ground nutmeg 2 tablespoons butter Combine and mix all ingredients in a saucepan. Cook over medium heat for 4-5 minutes. Serves 4 to 6. molds in the first part ofthe 19th century. "They were really mass-produced, with interchangeable designs," Weaver explains.

"Not a lot of originality went into them. They used templates and compasses, and once they had a basic design penciled on the board, they could carve one in half a day. "You can tell which ones were done by apprentices and which ones were done by a master carver. Pieces by Conger himself are of high quality, with extraordinary detailing they're impressive pieces of carving. "But they're actually very difficult to use as cake boards, because it's easy to make a mess, with so many holes and gouges.

Some ofthe cruder pieces, where the carving is not so finely detailed, actually make better cakes. The dough comes off better." Cake prints were used by both professional bakers and housewives who employed them the same way. The mold was placed face down on a thick sheet of dough, then pressed down into the dough with a rolling pin. Presses were sometimes necessary to manipulate the larger molds used by bakeries. After the cakes were cut and baked, icing was delicately applied with a paintbrush.

Some large cakes were gilded as presentation pieces; smaller gilded cakes were hung as intricate impressions of flowers, leaves, nuts, hearts, birds and other nature motifs and highlighted with colored icings made of sugar and egg yolks. The cakes ranged in size from a couple of inches in diameter to nearly 2-feet across, and were usually baked to a hard consistency so they could be dipped in coffee. The smallest ones were often softer, like honey cakes. New Year's cakes could be round, square or rectangular, and their stiff dough was hand-cut, not poured into a pan. The recipe for New Year's Cake reprinted in Weaver's book calls for butter, sugar, sour cream, caraway seeds, pastry flour, baking soda and cream of tartar.

Coriander and cardamom were sometimes used in this sort of cake instead of caraway seeds. This particular concoction dates to 1834. However, the custom of making New Year's cakes in America goes back to the 17th century and the New Netherlands Dutch of New York. By the end ofthe 18th century, New Year's cakes were fashionable among the upper class (who were widely imitated by the middle class), and New York was the center of production for New Year's cake molds, or cake prints. The most well-known maker of cake prints is John Conger, whose workshop turned out numerous handcarved mahogany 1 24-ounce jar (2 cups) ap IK recycle 2 liter Coca Cola Classic Continued fromF1 In a large mixing bowl, combine cereal, sugar, flour, soda, baking powder, salt, cinnamon, ginger and allspice.

In a smaller mixing bowl, mix oil, eggs, buttermilk and molasses. Add wet ingredients to dry and mix thoroughly. Let batter sit 30 minutes. Preheat oven to 400 degrees. Spoon batter into greased muffin tins (34 full).

Bake 15 minutes. Makes 3 dozen muffins. PEANUT BUTTER GRANOLA 2 cups rolled oats cup natural wheat germ 'A cup sunflower seeds 2 tablespoons vegetable oil cup honey 'a cup chunky peanut butter teaspoon vanilla extract Vi cup raisins Vi cup chopped walnuts Preheat oven to 300 degrees. Stir together oats, wheat germ and sunflower seeds in a large mixing bowl. In a saucepan, heat oil and honey, stirring occasionally.

Remove from heat. Add peanut butter and vanilla. Pour over dry ingredients and mix well. Spread over a cookie sheet. Bake 20-25 minutes, stirring every 5 minutes so the granola is evenly browned.

Remove from oven and cool throughly. Mix in raisins and nuts. Store in an airtight container. Makes 5 cups granola. THE QUEEN'S OATS 8 cups rolled oats (not quick or instant) 1 Vi cups firmly packed brown sugar 1 Vi cups unprocessed bran 1 Vi cups natural wheat germ (not toasted or honey) Va cup walnuts Vi cup raw sunflower seeds Vi cup vegetable oil cup honey 2 teapoons vanilla extract 2 cups raisins Preheat oven to 325 degrees.

Stir to blend oats, sugar, bran, wheat germ, walnuts and sunflower seeds. In a small saucepan, heat oil, honey and vanilla over medium flame. Stir until bubbly. Thoroughly mix liquids with dry ingredients. Bake in a large stainless steel bowl or 8-quart kettle, or divide mixture evenly between 2 rimmed baking sheets.

Bake 15-20 minutes, stirring every 5 minutes to keep granola evenly browned. Stir again seve I I PI.USCA 1 KKMMH'ION tmmi VALUE whites eliminate cholesterol Cherry Coke, Coke Reg. or Diet, Caffeine Free Diet Coke, Dr Pepper, Sprite Reg. or Diet, Minute Maid Orange Soda 1 Liter Canada Dry Mixers Ginger Club Soda Tonic-Reg. or Sugar Free, LemonLime or Muntlarin Ornnge Sodu .79 PLUS CA DMPT10N VALUE PRICES EFFECTIVE 6 A.M.

JAN. 4 THRU MIDNIGHT JAN. 10, 1990. WE RESERVE THE RIGHT TO LIMIT QUANTITIES. mm nn Uu The store that works.

By ANN McCUTCHAN Gannett News Service If anyone ate anything special on New Year's Day, it was most likely a big plate of black-eyed peas for good luck or an extra bowl of popcorn for the football game on TV. A century ago, however, Americans honored a more inventive, and undoubtedly tastier, culinary tradition. They made lavishly decorated New Year's cakes, the recipes, designs and design utensils for which are now considered folk art. "This is one of those lost American arts that ought to be revived," says food historian William Woys Weaver, author of "America Eats: Forms of Edible Folk Art" (Harper Row, 1989), and curator of the exhibition "America Eats: Folk Art and Food," in place through Feb. 4, at the Museum of American Folk Art in New York City.

"Food is material culture. Look at music we can't touch it, but we know it can be a form of folk art," he says. "Food's been around longer than religion." But, for some people, food IS a religion. Weaver himself confesses, "I eat, drink, sleep, live food research." But. even those with hummingbird appetites would admire the artistry that went into the flat, white, cookielike New Year's cakes stamped with Jones: Egg Continued fromF1 utes.

Cut into squares and serve warm. Makes 8 servings. Dear Mary Beth: This is a delicious recipe. In spite ofthe changes I have made and the huge reduction in calories, cholesterol, fat and sodium, most people would not be able to tell the difference between the original and my revision. I took advantage of the reduced-fat products now in the markets to lower the calories and fat from the sour cream and the cheese.

Using egg whites instead of a whole egg eliminates the cholesterol from the yolk, and non-fat milk instead of whole milk also worked beautifully. JEANNE'S CHEESE AND ONION BREAD 1 teaspoon corn-oil margarine 1 Vi cups chopped onion 2 egg whites Vi cup light sour cream teaspoon freshly ground black pepper 2 cups unbleached flour ftL- 6 Pack KuS Root or AfrlV Cream Soda Regular or Diet-12 Oz. Cans or Cherry 7-Ln Reg. or Diet-12 Uz. urns PRICES EFFECTIVE 6 A.M.

JAN. 4 WK RESERVE THE RIGHT IX imow, more real cola taste Cholesterol: 92 mg. Fat: 24 gm. Sodium: 561 mg. Revised recipe: Calories: 200.

Cholesterol: 18 mg. Fat: 6 gm. Sodium: 338 mg. Jeanne Jones Is a consultant on menu planning, recipes and new-product development for major hotels and spas and the author of 18 cookbooks. Send your recipe for revision to: The Sun, 399 N.

San Bernardino, Calif. 92401. VALASSIS COUPON VALUES SAVE 304 is 1 tablespoon baking powder 2 tablespoons corn-oil margarine 1 cup shredded 20 percent fat-reduced Cheddar cheese 'A cup non-fat milk 3 tablespoons fresh parsley, minced Preheat oven to 425 degrees. Melt 1 teaspoon margarine in a skillet over medium heat. Saute onion until soft.

Cool slightly. Add egg whites, sour cream and pepper. Mix well and set aside. In a mixing bowl, combine flour and baking powder. Cut in 2 tablespoons margarine with pastry cutter or fork until crumbly and fine.

Stir in half the shredded cheese. Add milk and stir to make soft dough. Pat dough into a 9-inch square pan sprayed with non-stick vegetable coating. Spread sour cream mixture on top. Sprinkle with re-maining cheese and parsley.

Bake in preheated oven for 25 minutes. Cut into squares and serve immediately. Makes 8 servings. Each serving contains approximately: Original recipe: Calories: 375. THRU MIDNIGHT )AN.

10, 1990, TO LIMIT QUANTITIES. BeerSC-rWSISil! anM KKIlr.MI HON va.uk 'Most Vons Art participating. iliiMiniin t1Ypi i lit llmihnti inium. I' It'll urn Mi 1'iif, run ill mull i Ihrt usiiimri unilui i4iIh (i.ilm in hi- (k ill ti il ffiimmit xHim NUTRASVffT. ft, 0' I I a taste awav.

just HUM HIT! KKH'SCIH PON I Introducing new Diet Pepsi with more real cola I i taste. Now, more than ever, Diet Pepsi and Caffeine Free Diet Pepsi are The Right Ones. FREE' 2-LITER Of Diet Pepsi or Caffeine Free Diet Pepsi when youbuytwo2-liters of Diet Pepsi or Caffeine Free Diet Pepsi. i I a I I On a multi-pack or 2-liter of I Diet Pepsi or Caffeine Free I I Diet Pepsi. I lm b-1 ru a a a t-1 in t-1 a b-1 u-ml aiihiha iniHi upio jmiiniiimu I lltin vlH ptiliMi pjiliw I Inn IhiM nuprni mi unh niln nw.lfmimiii iml nn Up in iikIh iU ml I In I i i ihn -A Uu i ni" pim lnnn W'm un hjw Miilm prni imiihniim wSftpiBi InrcTpmil The I mini Ik ihiMn hinhi niiHi I itnuiw i ilqNTMi i turf! iHIn wml tn -rtn H.thinl II RiahtOnes.

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