Try out
BAKE-OFF entriesMOCHA madness. "I love coffee and mocha," said Dorothy Kobayashi of Hawaii-Kai, who asked for recipes featuring coffee and chocolate flavors. Two such recipes follow from yesterday's finals of the Pillsbury Quick & Easy BAKE-OFF. Sample two finalists and the
grand prize winner in this year's
Pillsbury contestEllie Mathews of Seattle won $1 million in the 38th biennial contest. She combined cinnamon, almonds and bottled salsa for her North African-style dish.
The awards program is scheduled to air at 1 p.m. Friday on The Family Channel (Oceanic 30). For a sample of an eight-page cooking contest newsletter, send $2 to: Uncommonly Good Cooks, P.O. Box 884, Monument, Colo. 80132-0884.
Fudgy mocha cookies
By Marlene Eggeman of Massillon, Ohio1 tablespoon instant coffee granules or crystalsIn small bowl, dissolve coffee granules in water. Lightly spoon flour into measuring cup; level off. In large bowl, mix flour and brownie mix. Add dissolved coffee, oil and egg; mix well. Stir in nuts (dough will be stiff).
1 tablespoon water
1/2 cup all-purpose flour
15.5-ounce package brownie mix
1/4 cup oil
1 egg
1/2 cup chopped macadamia nuts
1 (0.82-ounce) envelope cappuccino mocha mix or 3 tablespoons sugarShape dough into 1-1/2-inch balls. Roll in cappuccino mocha mix to coat. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 9 to 12 minutes or until tops of cookies begin to crack. Do not overbake. Immediately remove from cookie sheets. Cool 20 minutes or until completely cooled. Cookies will firm as they cool. Store in tightly covered container. Makes 2 dozen cookies.
Approximate nutritional analysis per cookie: 140 calories, 7 grams total fat, 2 grams saturated fat, 10 milligrams cholesterol, 60 milligrams sodium.*
Magic cookie muffins
By Francesca DiPaolo of Brooklyn18-ounce package refrigerated chocolate chip cookies, softened (see note)Line 12 muffin cups with paper baking cups. In large bowl, combine cookie dough and cream cheese; beat until well mixed. Stir in coconut. Spoon dough evenly into paper-lined cups.
1/4 to 1/2 cup coffee-flavored liqueur, optional
8-ounce package cream cheese, softened
7-ounce package or 2-2/3 cups flaked coconutBake at 350 degrees for 30 to 35 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Carefully pour 1 to 2 teaspoons liqueur over each warm muffin. Cool 5 minutes. Remove from muffin cups. Serve warm or cool. Makes 12 muffins.
Note: To soften cookie dough, unwrap dough and place in microwave-safe bowl. Microwave on medium for 30 to 40 seconds.
Pillsbury
Salsa couscous chicken won
its creator $1 million..Salsa couscous chicken
By Ellie Mathews of Seattle3 cups hot cooked couscous or rice (cooked as directed on package)While couscous cooks, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds; set aside.
1 tablespoon olive oil or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamonAdd garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
In medium bowl, combine salsa and remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous. Makes 4 servings.
