Apple Cranberry Coffee Cake

do not open oven . Turn off oven and let sit in warm oven for an additional 1-1/2 hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container.

Nutritional information per “kiss”:

Calories 26 (19 from fat) • carb. 5g • pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg • calc. 1mg • fiber 0g

Tip: Meringues are best when made on a dry day.

To make “nests” for mousse:

Draw 3-inch circles on the underside of parchment sheet. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 3-inch rounds. Pipe anoth- er 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4.

This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream.

Preparation: 15 minutes, plus baking time. Makes 18 – 24 servings

Cooking spray

3cups sliced apples *

(peel, core, quarter apples, cut into 1/8-inch slices)

Juice of 1 lemon

3/4 cup brown sugar, firmly packed

1tablespoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

3cups all-purpose flour

1tablespoon baking powder

3/4 teaspoon salt

2cups granulated sugar

1cup unsalted butter, cut into 1/2-inch pieces

4 large eggs

2teaspoons vanilla extract

1/2 cup dried cranberries

(may substitute dried cherries, blueberries or raisins)

Preheat oven to 350° F. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15 cup) with cooking spray.

Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.

Place the flour, baking powder, and salt in a medium bowl. Mix on speed 1/Low to blend and aerate, 15 seconds; reserve.

Place the sugar and butter in a large bowl. Mix on speed 2/Low to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 2/Low until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1/Low until combined and smooth, 1 minute. Batter will be very thick. Spread 2/3 of the batter in the prepared pan. Top evenly with the apple and cranberry

mixture. Spoon the remaining batter randomly over the top of the apple mixture. Bake in preheated oven for

55 to 60 minutes, until a tester inserted in the center comes out clean. Cool

in pan on a wire rack for at least 30 minutes before cutting.

* About 1-1/2 pounds apples before trimming.

Nutritional information per serving (24 pieces): Calories 253 (31% from fat) • carb. 56g • pro. 3g • fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg • calc. 31mg • fiber 2g

Sunshine Chiffon Cake

Made with oil rather than butter or

shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit.

Preparation: 15 minutes or less, baking time 60 – 70 minutes.

Makes 16 servings

2-1/4 cups cake flour

1-1/2 cups granulated sugar, divided

1tablespoon baking powder

1/4 teaspoon salt

1tablespoon finely chopped lemon zest

1tablespoon finely chopped orange zest

1/2 cup orange juice

1/4 cup fresh lemon juice

1/4 cup frozen orange juice concentrate,

HTM-3 HTM-5 specifications

The Cuisinart HTM-3 and HTM-5 are two standout models in the realm of compact hand mixers, designed to elevate your culinary experience with ease and versatility. Both models come equipped with a variety of innovative features that make them essential tools for home chefs and baking enthusiasts alike.

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Both mixers feature multiple speed settings, allowing you to adapt the mixing intensity based on your needs. With a simple turn of the dial, you can transition from slow stirring to high-speed whipping. The slow start feature helps prevent ingredients from splattering, ensuring a clean workspace. This versatility in speed control provides users with the ability to mix like a professional chef.

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