Serve this punch when you're having a neighborhood gathering. Kids love the sweet and tart combo of juices, and it easily upgrades to an adults-only beverage for parents by adding a hit of rum.
Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Combine first 4 ingredients; stir until blended. Add soda just before serving. Serve over ice.
Cooking Light MAY 2002
Stratas are meant to be put together in advance and refrigerated overnight or at least 4 to 6 hours before baking, which makes them ideal for a plan-ahead brunch or supper. Instead of adding a final layer of bread to the top, I prefer to use breadcrumbs, which are less dense. For bread, use sturdy day-old sandwich bread or an Italian bread, sliced about 1/4-inch thick.
Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.
Preheat oven to 400°.
Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.
Cooking Light MARCH 1999
Here we provide the exception to our picnic rule #1--the soupy sauce on this salad is irresistible, especially with angel-food cake "dunkers."
Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell
Combine first 4 ingredients in a bowl. Add kiwifruit and strawberries; toss well. Cover and chill for 1 hour. Stir in basil just before serving.
Cooking Light APRIL 2001
Mashed ripe banana adds moistness to this layer cake, which features a lemon cream cheese frosting and a layer of fresh raspberries.
Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke
Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Cooking Light JANUARY 2003
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