Twisted Berry Nut Bread


  • ¾ cup milk
  • ¼ cup sugar (printed version in magazine has ⅓ cup)
  • 3 tablespoons butter or margarine
  • ½ teaspoon salt
  • 1 package active dry yeast
  • ¼ cup warm water (105°F to 115°F)
  • 2 eggs
  • 3¾ cups all-purpose flour


  • ⅓ cup seedless raspberry jam
  • 2 tablespoons blanched slivered almonds, coarsely chopped


  • 1 egg white
  1. Dough: Heat milk, sugar, butter and salt in small saucepan just until bubbles start to appear around edge of pan. Let cool 30 minutes.
  2. Sprinkle yeast over the warm water in large bowl; stir to dissolve. Add milk mixture, eggs, 1¼ cups flour. Beat 3 minutes on medium-low until smooth, scraping down side of bowl. With wooden spoon, stir in about 3 cups flour to form dough.
  3. Turn dough out onto floured surface. Knead dough until smooth and elastic, 3 to 5 minutes, adding more flour as needed to prevent sticking. Place dough in large oiled bowl, turning to coat. Cover with lightly oiled piece of waxed paper. Let rise in warm place, away from drafts, until doubled, 1 hour.
  4. Punch dough down. Put on floured surface; cover; let rest 15 minutes.
  5. Lightly coat 18-inch-by-13-inch baking sheet with nonstick cooking spray.
  6. Filling: Roll dough into 14-inch square. Brush with jam, leaving ½-inch border. Sprinkle with almonds.
  7. Beginning with one edge, roll dough up, jelly-roll style. Carefully transfer to prepared baking sheet, seam side down; reshape into 14-inch roll. Cut roll in half lengthwise. With cut sides facing up, and beginning in middle and working to one end, loosely cross strips back and forth, keeping cut sides up as much as possible; pinch ends to seal. Repeat with other half of loaf. Cover with lightly oiled piece of waxed paper. Let rise in warm place, away from drafts, until doubled, 30 to 45 minutes.
  8. To bake, heat oven to 350°F.
  9. Glaze: Lightly beat egg white in small bowl. Brush over top of bread.
  10. Bake in 350°F oven 30 to 35 minutes or until lightly golden and loaf sounds hollow when lightly tapped on bottom (if bread starts to get too dark, cover loosely with foil). Remove to wire rack to cool completely.

Makes: 16 servings


Caramel-Spiced Apples

  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 5 medium red-skinned cooking apples (such as Rome or Jonathan), cored, and halved
  • ½ cup apple juice or apple cider
  • 1 tablespoon lemon juice
  • ⅔ cup sugar-free caramel ice cream topping
  • ½ cup toasted, chopped pecans
  1. In a small bowl combine cinnamon and cloves. Place ½ of the apple halves in a 3½ – to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.
  2. Cover and cook on low-heat setting for 2½ to 3 hours, stirring gently halfway through cooking time. Spoon apples and cooking liquid to individual serving dishes. Drizzle with caramel topping and sprinkle with pecans.

Servings Per Recipe 10 servings

Four Cheese with Bacon Mac

  • 1 1-pound box cavatappi
  • 6 slices bacon, diced
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups 2 percent milk
  • ½ teaspoon onion flakes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ pound sharp cheddar cheese, shredded
  • 1 cup shredded colby-Jack cheese (4 ounces)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 8 slices Kraft Deli Deluxe American cheese (6 ounces)
  1. Heat oven to 350°F. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
  2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter.
  3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, colby-Jack and mozzarella.
  4. Remove milk mixture from heat; whisk in American cheese and 1¼ cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.
  5. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
  6. Bake at 350°F for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.

Makes: 10 cups (12 servings)

Tomato Basil Rigatoni

  • ½ cup dry-packed sun-dried tomatoes (about 3 ounces)
  • 1 16-ounce box rigatoni pasta
  • 1½ cups milk
  • ¼ cup tomato-basil- flavored cream cheese (such as Philadelphia)
  • 4 ounces (4 to 6 slices) provolone cheese, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 2 teaspoons cornstarch mixed with 1 tablespoon water
  • ½ cup fresh basil leaves, cut into thin strips
  • Freshly ground black pepper
  • Pinch of salt
  • Shredded Parmesan (optional)
  1. Heat a large pot of lightly salted water to boiling. Carefully scoop out 1 cup and pour over sun-dried tomatoes in a small heatproof bowl. Let stand 5 minutes.
  2. Meanwhile, cook rigatoni as per package directions, 14 minutes. Drain.
  3. While pasta cooks, heat milk over medium heat until bubbly. Remove from heat and whisk in cream cheese, provolone and mozzarella until melted (mixture will be a little stringy). Stir in cornstarch-water mixture and return pan to heat. Bring to a simmer, stirring until smooth.
  4. Drain and finely chop sun-dried tomatoes. Stir into pasta, along with sauce and basil. Top with a little freshly ground black pepper, a pinch of salt, and Parmesan, if desired.

Makes: 6 servings

Cheeseburger Mac and Cheese

  • 1 1-pound box elbow macaroni or rotini
  • 1 pound ground sirloin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 12-ounce can evaporated milk
  • 3 cups shredded cheddar cheese
  • 2 medium-size tomatoes, cored and thinly sliced
  • 2 tablespoons seasoned bread crumbs
  1. Heat oven to 350°F. Coat a 2-quart oval baking dish with nonstick cooking spray.
  2. Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 minutes, according to package directions. Drain.
  3. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add sirloin, breaking apart with a wooden spoon. Cook 6 minutes, until no longer pink. Season with ¼ teaspoon of the salt and the pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.
  4. Return skillet to medium heat and add butter. Once melted, whisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 minutes. Remove from heat and whisk in remaining ¼ teaspoon salt and 2 cups of the cheese. Stir in pasta. Pour into prepared dish. Top with meat mixture, remaining cheese, sliced tomatoes and bread crumbs. Spritz with nonstick cooking spray.
  5. Bake at 350°F for 20 minutes. Increase heat to broil and broil for 2 minutes.

Makes: 8 servings

Chicken Taco Mac

  • 1 pound boneless chicken breast halves, cut in half horizontally if large
  • 1 12-ounce box garden radiatore or rotini pasta (such as Ronzoni)
  • 1 sweet red pepper, cored and diced (about 1 cup)
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1½ teaspoons chili powder
  • ½ teaspoon salt
  • 1¼ cups milk
  • 8 ounces pepper-Jack cheese, shredded (about 2 cups)
  • 3 scallions, trimmed and sliced
  • 1½ cups crushed lime-flavored tortilla chips
  1. Bring a large pot of water just to boiling. Add chicken breast and reduce heat to a gentle simmer. Cook chicken in barely simmering water for 12 minutes. Remove to cutting board; return water to boiling; add a little salt to the water.
  2. Add pasta to boiling water and cook as per package directions, 9 minutes. Add pepper during last minute of cook time. Drain.
  3. Meanwhile, melt butter in a medium-size saucepan over medium heat. Whisk in flour, chili powder and salt. Add milk in a thin stream, whisking constantly. Bring to a simmer over medium-high heat; simmer 2 minutes. Remove from heat and whisk in shredded cheese.
  4. With two forks or your hands, shred chicken into bite-size pieces. In large bowl, combine pasta and pepper, chicken, scallions and cheese sauce. Stir until blended; top with crushed chips and serve.

Makes: 6 servings