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Baking: Trump says Democrats are handing out subpoenas like theyre cookies | Njus USA

The Yankees’ plan for hyped up Giancarlo Stanton

Baking New York Post

The Yankees entered Tuesday fifth in the American League in runs scored and fourth in homers, and that’s with almost no production from Giancarlo Stanton, who was finally back in the lineup for Tuesday’s game in The Bronx against the Rays. “We’re
'The Yankees entered Tuesday fifth in the American League in runs scored and fourth in homers, and that’s with almost no production from Giancarlo Stanton, who was finally back in the lineup for Tuesday’s game in The Bronx against the Rays. “We’re already dangerous and now it’s another icing to the cake,’’ Stanton said of..'

Two Major Brands Recall Flour Because of E. Coli Concerns

Baking Consumer Reports

Two major food brands have recalled flour in connection with an ongoing outbreak of E.coli. Last week King Arthur Flour recalled 14,218 cases of 5-pound bags of its unbleached all-purpose flour. ..
'Consumer Reports has no financial relationship with advertisers on this site. Consumer Reports has no financial relationship with advertisers on this site. Two major food brands have recalled flour in connection with an ongoing outbreak of E.coli. Last week  King Arthur Flour recalled 14,218 cases of 5-pound bags of its unbleached all-purpose flour. The products were shipped to stores nationwide. And Hometown Food Company, the parent company of Pillsbury baking products,  recalled approximately 4,620 cases of 5-pound bags  of Pillsbury Best Bread Flour, which were distributed to stores in Connecticut, Delaware, Maryland, Maine, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, and Virginia. The Centers for Disease Control and Prevention is currently investigating an outbreak of E. coli O26 related to flour. Seventeen people in eight states have been sickened, and three have been hospitalized. There are no reports of illnesses connected to the King Arthur or Pillsbury flours. Both companies say they were alerted by a supplier, ADM Milling Co., that the wheat used in the recalled products has been linked to the ongoing E. coli outbreak. Two people reported eating raw dough or batter made with flour or baking mixes from the supermarket chain Aldi, which recalled 5-pound bags of its Baker’s Corner All Purpose Flour in late May. The Food and Drug Administration is investigating which other brands may be involved in the outbreak.   The recalled King Arthur bags are marked with one of three “best used by” dates and one of six lot codes: • A best used by date of 12/07/19 and lot code L18A07C • A best used by date of 12/08/19 and lot code L18A08A or L18A08B • Or a best used by date of 12/14/19 and lot code of L18A14A, L18A14B, or L18A14C The recalled Pillsbury bags are marked with the following UPC and lot codes, and “best used by” dates: • A best used by date of June 8, 2020, a UPC code of 0 5150020031 5, and a lot code of 8 342 • A best used by date of June 9, 2020, a UPC code of 0 5150020031 5, and a lot code of 8 343 Check the bottom of the side panel, below the Nutrition Facts box, to find the \'best used by\' date, the companies advise. If you have one of the affected products, don’t use it. Return it to the store where you purchased it, or throw it away. No King Arthur products sold online are involved in the recall, nor are any products sold through its Baker's Catalogue; Baker's Store in Norwich, Vt.; or its baking school in Burlington, Wash. Any remaining King Arthur products in the recall have been pulled from grocery store shelves, according to a spokeswoman for the company, Gwen Adams, but consumers could still have the products in their homes. The press release from Hometown Food Company didn't specify whether the recalled Pillsbury flour might still be on store shelves. Earlier this year, Hometown Food recalled 5-pound bags of unbleached all-purpose flour because of potential contamination with salmonella. CR reached out to the company for more information but hasn’t heard back. How E. Coli Gets Into Flour E. coli contamination in flour often begins when the wheat used to make it is tainted with animal waste while in the field, says James E. Rogers, Ph.D., director of food safety research and testing at Consumer Reports. “Consumers should resist the temptation to eat raw dough or batter,” Rogers says. Bacteria that can cause  foodborne illness  can lurk in both uncooked flour and raw eggs. And don’t let kids make homemade play dough with raw flour, either. “When it comes time to cook, make sure to  cook food thoroughly ,” Rogers says, because cooking will kill the bacteria. And carefully clean any prep areas, dishes, and utensils used in cooking. Wipe raw flour off countertops, and wash dishes with warm, soapy water or run them through a hot dishwasher cycle. The Details Products recalled: 5-pound bags of King Arthur unbleached all-purpose flour. Products have a best used by date of 12/07/19 and lot code L18A07C; a best used by date of 12/08/19 and lot code L18A08A or L18A08B; or a best used by date of 12/14/19 and lot code of L18A14A, L18A14B, or L18A14C. The problem: The flour may be contaminated with E. coli. The fix: Check any unbleached all-purpose flour from King Arthur or Best Bread Flour from Pillsbury you have at home for the dates and lot codes listed above. If you have any of it at home, throw it out. Before buying new flour, check to make sure it isn’t labeled with the above codes. How to contact the manufacturer:  The King Arthur Flour consumer hotline is at 866-797-9178. The Hometown Food Company consumer hotline is at 866-219-9333. Editor's Note:  This article has been updated to include information about the Pillsbury Best Bread flour recall.  Consumer Reports is an independent, nonprofit organization that works side by side with consumers to create a fairer, safer, and healthier world. CR does not endorse products or services, and does not accept advertising. Copyright © 2019, Consumer Reports, Inc.'

Recipe: Dad’s Root Beer Float Cupcakes

Baking WCCO | CBS Minnesota

Amy DeSanto, patisserie chef from Madden's on Gull Lake, shared this cupcake recipe with Mid-Morning viewers.
'Amy DeSanto, patisserie chef from Madden’s on Gull Lake, shared this cupcake recipe with Mid-Morning viewers. Dad’s Root Beer Float Cupcakes Ingredients Cupcakes: 3/4 cup Softened Butter 3 eggs 2 ½ cup Flour 2 ½ tsp salt 1 ½ cup sugar 1 Tbl Root Beer Extract 1/2 tsp Vanilla 1 cup Root Beer ¼ tsp minced fresh ginger(optional) Filling: 1 cup Heavy Whipping Cream 2 Tbl Powdered Sugar 1 tsp Vanilla Extract or inside of 1 Vanilla Bean Frosting: 12 Tbl. Soft Unsalted Butter 1 3/4 cup Powdered Sugar 1 ¼  cup Heavy Whipping Cream Instructions Cupcakes: Mix together dry ingredients Cream Butter and sugar until light and fluffy Stir in eggs, extracts, and ginger Scrape bowl and alternately add dry ingredients and root beer only long enough to be incorporated. Scrape and mix slightly. Fill  approximately 2 dozen standard sized cupcakes 2/3 full Bake at 350 degrees. Check after 12 minutes. Cool cupcakes and, using a small cookie cutter or cupcake corer, remove center. Save tops. Filling: Whip all together for approximately 1 ½ minutes until it has a good pipeable consistency. Frosting: Mix all ingredients together until light and fluffy making sure to scrape bowl and paddle several times. Put  1/3 into a separate bowl and stir in 1/4 tsp of root beer extract. Add ½ tsp or vanilla bean scrapings into remaining frosting. Assembly Crumble reserved cake cores and, if desired, add in some crushed root beer candy. Pipe filling into cupcakes. Using root beer buttercream pipe a line of buttercream around out ledge of the cupcake. Pat cake crumbs into the buttercream. Pipe vanilla buttercream. Garnish as desired.'

The Shabbat Table – Asparagus season is here

Baking USA New Updates

(Flickr photo – woodleywonderworks – https://creativecommons.org/licenses/by/2.0/) Good Shabbas and Shabbat Shalom! This weekend we’ll be celebrating Shavuot. It begins on Saturday at sundown and ends on Monday evening. We avoid meat on this holiday
'(Flickr photo – woodleywonderworks – https://creativecommons.org/licenses/by/2.0/) Good Shabbas and Shabbat Shalom! This weekend we’ll be celebrating Shavuot. It begins on Saturday at sundown and ends on Monday evening. We avoid meat on this holiday and so it’s an opportunity to indulge in some favourite dairy dishes like cheese blintzes and cheese cake. There were some wonderful recipes for these traditional favourites in The Shabbat Table May 31 column and they will keep you well-fuelled for all-night Torah study. https://www.cjnews.com/living-jewish/the-shabbat-table-meatless-and-marvellous-for-shavuot The recipes for this week are seasonal and they can be paired with the main dishes served on this holiday weekend. Despite the unusual cold and wet spring, asparagus season in Ontario is well underway. Savouring fresh asparagus is a delicious rite of spring. According to Harvest Ontario,  asparagus, the first local spring vegetable, should be available for another three weeks, while June marks the beginning of Ontario’s strawberry and cherry season. We should also see a host of other locally grown produce in farmers markets and grocery stores this month. The list includes lettuce, cucumber, cabbage, radishes, beans, peas, cauliflower and broccoli. The harvest may be delayed because of the cold weather, but these vegetables should be available all summer. Expect to see local cherries and strawberries in June and July. Asparagus season will be over by July so now is the time to get your fill of this delicious and healthy vegetable. The New Food Processor Bible by Norene Gilletz (Whitecap Books) Food maven Norene Gilletz has cooked up some terrific asparagus recipes in Meal-Lean-i-Yum and Healthy Helpings, the later version of this book, as well as in The Food Processor Bible, a culinary classic. Her offerings include asparagus seasoned with lemon and thyme, and an Asian-inspired dish, from Meal-Lean-i-Yum and Healthy Helpings. The roasted asparagus and the asparagus rolls recipes can be found in The Food Processor Bible.       NORENE’S “ASPARAGUS TIPS FOR SUCCESS” (Meal-Lean-i-Yum) * When you buy asparagus, look for straight stalks that are uniform in colour with tight pointed tips. Store asparagus in paper towels. You can also stand them upright in a few inches of water like flowers. Cover the tips in plastic wrap and use within 2 to 3 days. * There is no difference in taste in spears that are thick or thin, but they should be uniform in size when you’re cooking and serving them. * Bend the asparagus stalk at the point where it breaks naturally and snap of the end. Save the scraps for soups. * As an option, you can peel the stalks with a vegetable peeler, but stop about 1 inch before the tips. Soak these peeled spears thoroughly in cold water with a little salt and vinegar added. * If microwaving asparagus, place thicker stalks at the edge of the dish and thinner ones closer to the centre with the ends in. If the asparagus is cut up, microwave the stems first and stir in the tips a minute after microwaving the stems. * Cook the asparagus until tender-crisp. It should be bright and vivid green. The colour becomes dull when it is overcooked. If the asparagus is limp, that’s a sign that it is overcooked. Put it under cold water to stop the cooking. Overcooked asparagus can be pureed and used in soup.   SIMPLY STEAMED ASPARAGUS 1 1/2 lbs (750 g) of asparagus, trimmed and cut into 2-inch (cm) slices salt and pepper to taste 1 tsp (5 ml) fresh thyme leaves or 1/4 tsp (1 ml) dried thyme 3 Tbsp (45 ml) fresh lemon, lime or orange juice 1 tsp (5 ml) tub margarine (or 2 tsp (10 ml) light margarine)   Soak the asparagus in cold water and drain well. Steam the spears for 3 to 4 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. There is also a microwave option: Microwave the asparagus on High for 6 to 8 minutes or until the spears are tender crisp. Let them stand covered for 3 minutes. Season the asparagus with salt, pepper and thyme and then sprinkle them with the juice. Add the margarine and mix well. At serving time, reheat the asparagus on High in the microwave for 2 to 3 minutes. Makes 4 to 6 servings.   TERIYAKI ASPARAGUS 1 1/2 lb (750 g) asparagus, trimmed and cut diagonally into 2-inch (5 cm) slices 2 Tbsp (30 ml) teriyaki sauce 1 tsp (5 ml) minced fresh ginger 2 green onions, chopped 1/2 to 1 tsp (3-5 ml) toasted sesame oil 1 Tbsp (15 ml) honey 1 Tbsp (15 ml) fresh orange juice 1/2 tsp (3 ml) Dijon mustard 2 Tbsp (30 ml) toasted sesame seeds   Soak the asparagus in water and drain well. Place the spears in a 1-quart or 1-litre casserole and drizzle with the teriyaki sauce. Sprinkle with the ginger and green onions. Microwave on High for 6 or 7 minutes, until the spears are barely tender. Let them stand covered for 3 minutes. Stir in the sesame oil, honey, orange juice and mustard. Sprinkle with the sesame seeds. Serve immediately or reheat briefly in the microwave before serving. To Toast Sesame Seeds: Place the seeds in a small pan and roast them on medium heat for 3 to 4 minutes. Watch carefully to prevent burning.   ROASTED ASPARAGUS WITH PORTOBELLO MUSHROOMS 1 bunch of asparagus (3/4 lb or 350 g) 4 medium portobello mushrooms about 1/2 to 3/4 lb (230 to 350g) 1/2 cup (125 ml) Balsamic Vinaigrette salt and freshly ground pepper to taste   Preheat oven to 425ºF (210ºC). Spray a baking sheet Soak the asparagus in cold water; drain well. Bend the asparagus and snap off the ends at the point where they break off naturally. Remove the stems from the mushrooms. Rinse them briefly and pat dry. If necessary, trim the caps to fit the food processor feed tube Insert the slicer. Slice mushrooms using medium pressure. Place the asparagus and mushrooms in a single layer in the prepared baking sheet. Drizzle the vegetables with the vinaigrette and season them with salt and pepper. Roast the vegetables 10 to 12 minutes or until they are tender and browned. Serve immediately. NOTE: Shiitake or button mushrooms can be used instead of portobellos.   BALSAMIC VINAIGRETTE 2 cloves garlic 2 Tbsp (30 ml) fresh parsley 2/3 (160 ml) cup olive oil (preferably extra virgin) 1/3 cup (80 ml) balsamic vinegar 2 Tbsp (30 ml) orange juice 2 to 3 Tbsp (30-45 ml) honey (or to taste) 1/4 tsp (2 ml) each dried basil and dried thyme Steel Blade Drop the garlic and parsley through the feed tube while the machine is running and process until the garlic and parsley are minced. Add the remaining ingredients and process for 8 to 10 seconds to blend.   ASPARAGUS CHEESE ROLLS 18 slices of thinly sliced white or whole wheat bread, crusts removed 8 oz chilled, low-fat cheddar cheese (2 cups or 500 ml grated) 1/2 cup (125 ml) soft butter or light margarine, cut in chunks 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) Worcestershire sauce 18 steamed asparagus spears NOTE: Prepare the rolls in advance and pop them under the broiler when your company arrives. Any leftover cheese mixture can be used as a spread. Flatten the bread slices lightly with a rolling pin Grater Blade: Grate the cheese using medium pressure. Leave the cheese in the processor bowl. Steel Blade: Insert the blade, pushing it all the way down. Add the butter or margarine, mustard and Worcestershire sauce. Process until the cheese and sauce are mixed, scraping down the bowl as needed. Spread the sauce on the bread slices. Place an asparagus spear on each slice of bread, trimming the asparagus to fit. Roll up the bread and cut each roll in half. Place the rolls seam side down on a cookie sheet. Wrap well and refrigerate or freeze until needed. Broil the rolls until they become golden. Serve hot. Makes 3 dozen pieces.'