Slides: Recipe report: Bake something new
As the holidays approach, baking season kicks into high gear. Refresh your recipe portfolio with one of these five baked goods now or any time of the year.
Photo of the National Mango Board
Mango Monkey Bread
Fill the kitchen with holiday scents with this home-baked monkey bread, flavored with cinnamon, ginger and brown sugar. Chef Sally Camacho adds mango puree to the yeast dough for a tropical twist, and the gooey caramel base provides a brick-like experience. Click here to see the recipe.
Washington Red Raspberry Agency photo
Lemon Raspberry Coffee Cake
Chef Leslie Mackie of Macrina Bakery and Cafe puts a new twist on the classic Bundt or coffee cup with the tart-sweet flavor of lemon and raspberries. Frozen red raspberries, available all year, make it possible to bake and serve this cake in any season. Click here to see the recipe.
Picture of The Perfect Puree
Sparkling Sangria Cookies
Chef Toni Roberts of the Ritz-Carlton Chicago combines red sangria puree with white chocolate, butter, sugar and flour to create these melt-in-your-mouth cookies. The glittery floral arrangement will look festive on a holiday plate. Click here to see the recipe.
Pimiento Cheese Muffins
These delicious muffins make a delicious addition to a salad, a breakfast omelet or a fried chicken plate. To achieve the desired taste and texture, Chef Jennifer O’Brien has specified the Pimiento Cheese Spread in the recipe. Click here to see the recipe.
Recipe report: Raise the sandwich bar
Photo of Pacific Northwest Canned Pears
Pear Breakfast Roll-Ups
This quick breakfast is filled with canned pears and dried cranberries, then spiced with cinnamon and toasted brown rice. The recipe, created by Yvette Kagan of the Clark County School District in Las Vegas, is a student favorite. Click here to see the recipe.
Recipe report: Raise the sandwich bar
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