Magazine article Sunset

September Favorites

Magazine article Sunset

September Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Apple-Pecan Breakfast Buns

BETTYJEAN NICHOLS, EUGENE, OR

Betty Jean Nichols celebrates Oregon's apple season with these sticky buns filled with thin slices of fruit.

PREP AND COOK TIME: About 1 hour

MAKES: 12 servings

2 cups all-purpose flour

¼ cup sugar

1 tablespoon baking powder

¾ teaspoon salt

2 teaspoons grated lemon peel

¼ cup ( 1/8 Ib.) butter, chilled, plus ½ cup (¼ Ib.)

¾ cup milk

2 tablespoons light corn syrup

¼ cup firmly packed brown sugar

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 cup pecan halves

2 Granny Smith apples (about 12 oz. total)

1/3 cup raisins

1. Preheat oven to 375°. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon peel. Cut the ¼ cup chilled butter into ¼-inch pieces. With a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse meal. Pour in milk all at once; stir just until combined. Cover with plastic wrap and chill until cool, 10 to 15 minutes.

2. Meanwhile, in a 1 ½- to 2-quart pan over medium-low heat, melt remaining ½ cup butter. Stir in corn syrup, brown sugar, cinnamon, and nutmeg. Pour mixture into the bottom of an 8- by 8-inch baking pan. Sprinkle pecans evenly over mixture. Peel and core apples and slice as thinly as possible.

3. Turn dough onto a lightly floured surface. Knead about 15 times, adding just enough flour to keep dough from sticking. With a floured rolling pin, roll dough into a 12-inch square.

4. Distribute apple slices and raisins over dough, leaving a 1-inch border along top edge. Working from the bottom, roll up dough, squeezing as you go; pinch edge to seal. Cut roll crosswise into 9 slices. Lay slices flat over syrup and pecans in pan.

5. Bake until rolls are golden brown, about 30 minutes. Invert a platter over pan and, holding both tightly together, invert again. Lift off pan and let rolls cool about 15 minutes. Serve warm.

Per serving: 354 col., 46% (162 col.) from fat; 3.7 g protein; 1 8 g fat (8 g sat.); 46 g carbo (1.8 g fiber); 402 mg sodium; 33 mg chol.

Cucumber Salsa

MARIA SLAPE, MOUNTAIN VIEW, CA

Maria Slape enjoys this Korean-inspired salsa on grilled pork, chicken, or beef. The juices also make a good marinade.

PREP TIME: About 15 minutes

MAKES: 5 cups salsa

2 cucumbers (1 ½ Ib. total), peeled

2 Roma tomatoes (8 oz. total), rinsed and cored

1 red onion (6 oz.), peeled and chopped

5 green onions, rinsed and thinly sliced (including green tops)

3 cloves garlic, peeled and minced

½ cup reduced-sodium soy sauce

3 tablespoons distilled white vinegar

About ½ teaspoon black pepper

About ¼ teaspoon cayenne

Dice cucumbers and tomatoes into ¼-inch cubes and combine in a bowl. Add red and green onions, garlic, soy sauce, vinegar, and black pepper and cayenne to taste. Mix well. Cover and chill at least 30 minutes.

Per ¼ cup: 14 cal., 6.4% (0.9 cal.) from fat; 0.6 g protein; 0.1 g fat (O g sat.); 3 g carbo (0.5 g fiber); 124 mg sodium; O mg chol.

End-of-Summer Pasta

LEA BLACK, NORTH TUSTIN, CA

Lea Black created this recipe to satisfy a late-pregnancy craving for grilled chicken and pasta.

PREP AKD COOK TIME: About 1 hour, plus about 45 minutes to marinate

MAKES: 6 servings

1 cup olive oil

1/3 cup reduced-sodium soy sauce

¼ cup balsamic vinegar

3 tablespoons Dijon mustard

6 cloves garlic, peeled and minced

1 ½ pounds boned, skinned chicken breast halves, rinsed

1 pound zucchini

2 red bell peppers (12 oz. total)

2 portabella mushroom caps (7 oz. total)

1 red onion (12 oz. …

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