Tiered Cake Tips - Duncan Hines

1) Preheat oven to 325. Generously grease and flour pans
2) For each box of cake mix, add 1 1/3 cups water, 3 egg whites and 1 Tablespoon oil. Blend at low speed with elevctric mixer until moistened. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl with spatula for uniform batter. Pour batter into pan (about 1/2 full) and bake immediately.
3) Bake at 325 until toothpick inserted in center comes out clean. Do not test for doneness by toucing with finger.
4) Cool 15 to 30 minutes in pan on wire cooling rack. Remove from pan using rack to support large layers.

Amount of
Pan Size Batter Per Pan Baking Time

6” x 2” 2 ¼ cups 35-45 minutes
8” x 2” 3 ¾ cups 40-50 minutes
10” x 2” 6 cups 45-55 minutes
12” x 2” 8 cups 45-55 minutes
14” x 2” 11 cups 45-55 minutes
16” x 2” 15 cups 45-55 minutes
11” x 15” x 2” 12 cups 45-55 minutes
12” x 17” x 1” 10 cups 35-45 minutes
12” x 18” x 2” 15 ½ cups 37-47 minutes
18” x 24” x 2” 27 ½ cups 43-53 minutes

(Yield per package of Duncan Hines White Cake Mix - 5 ½ cups batter)

Success Tips:

• Two packages of cake mix can be prepared together in large bowl with electric mixer. Do not increase beating time.
• In extremely warm summer months, use COLD water and COLD egg whites.
• Three whole eggs may be substituted for threee egg whites
• During mixing, scrape bottom and sides of bowl thoroughly for more uniform batter
• For best results, bake in cake pan(s) with 2" deep sides.

Creamy Cheese Spread with Brandied Cranberries

1 (8 oz) pkg low fat cream cheese (Neutchatel), softened

1 oz (1/4 cup) crumbled blue cheese

4 oz (1 cup) shredded white Cheddar cheese

1 T chopped onion

1 cup fresh or frozen cranberries, thawed

1/4 cup sugar

3 T frozen apple juice concentrate, thawed

3 T brandy or cranberry juice

Line flat shallow 1 1/2 cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion. Cover; process until well blended. Spoon cheese mixture into lined dish; smooth top, Cover; refrigerate.

In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. remove from heat; cool 5 minutes. Stir in brandy. Cover and refrigerate 30 minutes or until cooled.

About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers. 12 servings.

Sago and Fresh Fruit with Mango Puree

2/3 cup sugar
2/3 cup water
1 1/2 cups fresh, unsweetened mango puree, chilled
Fresh lemon juice, to taste
14 oz. small sago pearls
2-3 pomelo segments, membrane removed
4-8 strawberries (depending on size)
Other fruit such as watermelon or cantaloupe 9cut into chunks or shaped into balls with a melon baller or small ice cream scoop), kiwi (peeled and sliced), mango or papaya (cut into chunks) and seedless grapes

To make the sugar syrup boil the water, add the sugar and stir to dissolve. Let the mixture cool to room temperature then chill in the fridge.

Pour the sago into a pan and add enough water to cover by about 1 1/2 inches. Soak for 15 minutes then place the pan over a low flame and bring to a simmer. Cook for about five minutes then cover the pan with the lid, turn off the heat and let the sago soak until tender, stirring occasionally. Drain, rinse with cool water then drain again. If the sago clumps together when it's time to use it, rinse it again then drain.

Whisk the mango puree with sugar syrup and lemon juice to taste. Spoon the sago into individual bowls and add some of the mango puree. Break the pomelo into small chunks. Add the pomelo, strawberries and other fruits to the bowls and serve.

Chicken Tenderloins with Cranberry Mustard Sauce

1 lb chicken tenderloins
flour
salt and pepper
2 T butter
2 T oil
2/3 dry white wine
1/3 cup chicken broth
3 T country-style Dijon mustard
1 1/2 t cornstarch
1 1/2 T water
1/2 cup sweetened dried cranberries
1/4 cup sliced green onions, green part only

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken, cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water ina small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken. Makes 4 servings.

Cranberry Bread Pudding

6 cups toasted whole wheat bread cubes, packed
1 cup fresh or frozzen cranberries
2 cups raspberry cranberry juice drink
1 cup honey
1/2 cup butter
1 t cinnamon
1/2 t nutmeg
1 cup raisins
Whipped cream or vanilla ice cream

Preheat oven to 350. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside.

Combine all remaining ingredients in a large suacepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes.

Bake pudding for 45 minutes. Serve warm with whipped cream or vanilla ice cream. Makes 10 servings.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 t baking soda
1/2 t salt
1 6-oz pkg sweetened dried cranberries
2/3 cup white chocolate chunks or chips

Preheat oven t 375.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 1/2 dozen cookies.

Choco-Coffee Frost

1 pint (2 cups) vanilla frozen yogurt, softened
1 1/2 cups coarsely crushed ice cubes
1/2 cup cold coffee
1/4 cup chocolate-flavored syrup
1 T sugar
1 t vanilla

In blender container, combine all ingredients; process until smooth. Pour into frosted glasses. Serve immediately. 4 (3/4 cup) servings.