CAFÉ

CUISINE

Happy Hour

Light Bistro

Tea Times
 Café Cuisine

When you’re craving something, you want it now.

But these moments come and go quickly, and
you don’t want to spend too much time preparing
and cooking what you’re hungry for. That’s why
DuPont™ and acclaimed chef and author Gail
Greco have teamed up to develop a series of
easy-to-prepare receipes for happy hour snacks, afternoon munchies, and deserts.
Best of all, these receipes offer enough variety to satisfy everyone in your family.

Gail Greco – cook, food journalist, and editor of the Carefree Cooking section
of the DuPont™ Teflon® web site – has created this series of recipes to help you
quickly prepare those between and after meal snacks that are sure to please
everyone. Gail is the author of 16 books on cooking and entertaining, many of
which were Book-of-the-Month Club selections. Plus, a former executive food
editor for the Discovery Channel, her Country Inn Cooking television show on PBS
was honored with the James Beard Foundation award for Best TV Food Journalism.

DuPont invented non-stick coating for cookware and has been the leader ever
since. DuPont™ Teflon® features patented multi-layer technologies to ensure
superior performance and durability. The DuPont certification seal you’ll find
on all cookware coated with Teflon® non-stick coating means that it has met the
toughest standards for quality and performance. That’s why for over forty years,
chefs and homeowners alike have enjoyed the benefits of cookware coated with
DuPont™ Teflon® non-stick coating. The coatings have helped create healthier,
better-tasting meals, with less time needed for cleaning up afterwards. Because
you have better things to do, like saving time for the things that matter most.

We hope you’ll enjoy these carefree cooking recipes.

Special thanks to:
Please share them with your family and friends.
Rita Calvert, food stylist
Jacques Smith, prep chef
These carefree cooking recipes are brought to you by DuPontTM Teflon®
Tom Bagley, photographer For more information, visit www.teflon.com/carefreecooking 3
Caprese Garlic Bread
s 1 large loaf Italian bread
s 4 tablespoons butter, softened
s 1/3 cup grated mozzarella cheese
s 4 cloves garlic, minced
s 1/4 cup grated Parmesan cheese
s 1 teaspoon dried basil
s 1 teaspoon dried parsley
s 1/2 teaspoon crushed red pepper flakes

Preheat the oven to 350 degrees. Cut the bread loaf in half lengthwise. Spread
each half with softened butter. Sprinkle the mozzarella and chopped garlic evenly
over the butter.

In a small bowl, mix the Parmesan, basil, parsley, and red pepper flakes. Sprinkle
the mixture over the bread.

Place the bread halves on an ungreased baking sheet, coated with DuPontTM Teflon®
non-stick coating. Bake until the cheese is melted and the bread is golden, about 15
minutes. Let cool slightly. Cut the loaf crosswise into 1-inch slices. Serve immediately.

Servings: 12 or more slices

Not just your ordinary garlic bread, this recipe adds mozzarella cheese and herbs
to turn it into a complete appetizer. Serve with a glass of chilled Chardonnay. Cutting
the loaf of bread in half makes the bruschetta easier to put together; keep that in mind
when preparing and cutting other similar bruschetta or crostini recipes.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

4 For more information, visit www.teflon.com/carefreecooking 5
Baked Artichoke Toasts

s 1 can (14 ounces) artichoke hearts packed in water, drained

s 8 ounces fresh-grated Parmesan cheese
s 1 bunch green onions (about 8), chopped
s 3/4 cup real mayonnaise
s 1 loaf cocktail pumpernickel or rye bread

Drain the artichokes and chop into small pieces. Place in a 1-quart bowl.
Add the Parmesan cheese and green onions; mix well. Fold in the mayonnaise
until well blended. Cover the bowl and refrigerate for at least 1/2 hour.

Place bread slices on a baking sheet and allow the bread to air-dry at least 15
minutes. Turn the bread over and allow the other side to air-dry another 15 minutes.

Preheat the oven to 400 degrees. Spread 1 tablespoon artichoke mixture on each slice
of prepared bread. Place on a baking sheet coated with DuPont™ Teflon® non-stick
coating; bake about 5 minutes, or until the artichoke mixture begins to brown and
starts to bubble. Transfer to serving tray and serve immediately.

Servings: About 30

The tangy flavor of the ‘chokes along with the sweetness of the cheese makes
for an unforgettable first course.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

For more information, visit www.teflon.com/carefreecooking
6 7
Herbed Tomato Chicken Roulades
s 3 tablespoons snipped fresh chives, plus more chives for garnish
s 1/2 cup chopped flat-leaf parsley
s 1 tablespoon chopped fresh rosemary
s 2 teaspoons honey
s 3 tablespoons chopped sun-dried tomatoes in oil
s 2 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
s 1 to 2 tablespoons olive oil

Preheat the oven to 350 degrees.

In a small bowl, mix together the chives, parsley, rosemary, honey, and tomatoes.
Place the chicken flat on a cutting board. Spread half of the filling on each breast.
Roll up and secure with a couple of toothpicks. Brush the rolls with olive oil.

Place the chicken rolls onto a baking pan coated with DuPontTM Teflon® non-stick
coating. Bake for 20 to 25 minutes or until cooked. Cut on the diagonal into
1/2-inch slices. Garnish with chives.

Servings: 12

Rolled and then baked and sliced, these handsome roulades bring some substance
to a happy-hour spread. The crispness of a German or French Riesling wine will
complement the chicken’s sweetherb filling.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

8 For more information, visit www.teflon.com/carefreecooking 9
Sherried Mushrooms in
CreamCheese Pastry
Servings: 3 dozen
A delicious mushroom filling, accented with a whisper of sherry and then wrapped in
a warm savory pastry, makes for an ideal appetizer. (Turnovers may be frozen unbaked.
Freeze first on a baking sheet and then transfer to a baggie; then bake at 450 degrees
as directed below. Frozen pastries may take a minute or two longer to bake). Serve with
a glass of ruby port wine in a brandy snifter.
10
Filling
s 6 cups minced mushrooms, caps and stems
s 1 teaspoon salt
s 1/4 teaspoon curry powder
s 6 tablespoons sherry
s 4 tablespoons chopped shallots
s 4 tablespoons sweet butter
s 1 cup sour cream
s 3 tablespoons dry Italian-seasoned breadcrumbs
Pastry
s 8 ounces cream cheese
s 1/2 cup (1 stick) butter, softened
s 1-1/2 cups all-purpose flour
s 1 egg, beaten
In a medium skillet coated with DuPontTM Teflon® non-stick coating, saute the
mushrooms with salt and curry, sherry, and shallots in 4 tablespoons butter until
mushrooms are wilted and liquid is gone (about 20 minutes on low heat). Cool.
Add the sour cream and the breadcrumbs. Let cool.
Meanwhile, stir together the cream cheese and the butter in a medium bowl.
Add the flour and mix, shaping into a ball. Cover with plastic wrap and chill for 1 hour.
Preheat the oven to 450 degrees. Roll the pastry to 1/8-inch thickness on a lightly
floured surface. Cut with a 3-inch round cookie cutter. Place a 1/2 teaspoon or so of the
mushroom mixture in the center of each circle. Brush the edges with the egg and press
to seal. Crimp the edges with a fork and prick the tops. Brush with remaining egg. Place
crescents 1 inch apart on baking sheets coated with DuPontTM Teflon® non-stick coating.
Bake for 12 minutes or until golden brown. Serve warm.
These carefree cooking recipes are brought to you by DuPontTM Teflon®
For more information, visit www.teflon.com/carefreecooking 11
Crispy Noodles with Shrimp-and- Noodles Sauce

s 3/4 pound fresh or dried thin Asian s 2 cups chicken broth

Snow Peas Sauce egg noodles or angel-hair pasta
s 1 tablespoon vegetable oil
s 2 teaspoons toasted sesame oil
s 1 tablespoon for sauteing
s 1 egg, lightly beaten
s 1 tablespoon freshly grated ginger
s 1/2 cup reconstituted Shiitake
mushrooms, coarsely chopped
s 2-1/2 tablespoons cornstarch
s 3 tablespoons soy sauce
s 2 tablespoons Scotch whisky
s 1 teaspoon sugar
s 1 teaspoon Asian (toasted) sesame oil
s 3 tablespoons vegetable oil
s 3 tablespoons minced scallion
s 1 -1/2 tablespoons peeled, minced fresh
ginger root
s 1/2 pound snow peas, trimmed and cut
diagonally into 3 pieces each

In a pot of salted boiling water, cook the noodles until they are al dente. Drain them
well, and in a bowl, toss them with the vegetable oil and 2 teaspoons of the sesame
oil, the egg, ginger, and mushrooms. Heat a medium skillet coated with DuPontTM
Teflon® non‑stick coating on medium heat. Add the 1 tablespoon of oil for sauteing
and then add the noodle mixture. Cook for 6 to 8 minutes without touching. Flip the
noodles and continue cooking until the other side is crispy. Slide off onto a serving
platter and keep warm.

Place the chicken broth in a medium bowl and stir in the cornstarch, the broth, the soy
sauce, the Scotch, the sugar, and the sesame oil. In a wok coated with DuPontTM Teflon®
non‑stick coating, heat 2 tablespoons of the vegetable oil over medium heat. Add the
shrimp and stir‑fry for 1 to 2 minutes, or until the shrimp are just cooked through.
Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain.

Servings: 8
In the wok, heat the remaining tablespoon of oil over medium heat. Then stir‑fry the
scallion and the minced ginger for 15 seconds. Stir the broth mixture, add it to the wok,
Oriental items are often on the menu at high-quality bistros and cafés. Another
and simmer, stirring, for 1 minute. Add the shrimp and the snow peas and continue to
hallmark of these more casual restaurants is that finished dishes look like works of art
simmer, stirring, for 1 minute or until the shrimp are heated through.
on the plate. See how easy this is to do at home when you have ingredients such as
Pour the sauce over the noodles and serve.
these, plus a few flowers, an Oriental-style serving plate, and a fun pair of chopsticks.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

12 For more information, visit www.teflon.com/carefreecooking 13
Avocado Mousse Pizza with
Roasted Peppers

Mousse
s 2 ripe avocados, pitted, peeled, and thinly sliced
s 1 tablespoon fresh lemon juice
s 1 tablespoon mixed dried herbs of choice, such as oregano,
basil, and parsley
s 1 teaspoon salt
s 1/2 teaspoon black pepper
s 1/2 cup yogurt cheese or sour cream

Pizza
s 2 (8-inch) thin pizza crusts

Toppings
s 1 cup chopped roasted bell peppers, cut julienne style
s 1 cup crumbled goat cheese
s 1 cup grated Pecorino Romano cheese

Preheat the oven to 425 degrees.

In a food processor, mix together the avocados, lemon juice, herbs, salt, and pepper.
Process until smooth and then fold in the yogurt cheese.

Spread evenly onto the pizza shells. Top with the bell peppers, leaving a ring of the
Servings: 2 (8-inch) pizzas avocado mixture showing around the rim, and then sprinkle on the cheeses.

Slightly tangy with the warmth of roasted peppers, this unusual pizza Place on a round pizza pan or baking sheet coated with DuPontTM Teflon® non-stick
is a crowd pleaser. Serve with a light Zinfandel wine. coating. Bake 8 to 10 minutes or until the cheeses are melted.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

14 For more information, visit www.teflon.com/carefreecooking 15
Apple Cheddar Bread
s 2 cups self-rising flour
s 2/3 cup sugar
s 1 teaspoon cinnamon
s 1/2 cup chopped cashews
s 2 eggs slightly beaten
s 1/2 cup (1 stick) unsalted butter, melted
s 1 medium green baking apple, peeled and finely chopped
s 1/2 cup (2 ounces) extra sharp cheddar cheese
s 1/4 cup milk

Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugar, cinnamon,
and nuts. In a separate bowl, combine the beaten eggs with the butter, apples, cheese,
and milk. Add to the sugar mixture. Spread the batter into a 9 x 5-inch loaf pan coated
with DuPontTM Teflon® non-stick coating. Bake the bread for 45 minutes or until a tester
inserted in the center comes out clean.

Servings: 1 loaf

Even though there is some sugar in this quick, non-yeast bread, the tart apple and
the cheddar cheese make it a delicious savory that is suitable to serve as a side dish If you
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These carefree cooking recipes are brought to you by DuPontTM Teflon®

16 For more information, visit www.teflon.com/carefreecooking 17
Roasted Olive Salad with Fennel
and Orange
s 1 pound mixed, cured medium-sized pitted olives
s 1/4 cup red wine
s 2 teaspoons fennel seeds, crushed in a mortar and peste
s zest from one orange
s 1 bay leaf
s 1 large bulb fresh fennel, thinly slivered
s 2 cups mesclun greens

In a small baking pan coated with DuPontTM Teflon® non-stick coating, combine the
olives, wine, fennel seed, orange zest, and bay leaf. Mix well. Let marinate for a couple
of hours.

Preheat the oven to 350 degrees. Roast the marinated olives until the olives are hot,
about 15 minutes; let cool to room temperature. Mix the fennel and mesclun in a salad
bowl or on individual salad plates. Top each with some of the olive mixture.

Any remaining mixture can be served with focaccia bread, spiced nuts, cheeses, dried
fruits, and cured meats for an impromptu snack or meal. Olives will keep in a covered
container in the refrigerator.

Servings: 4

Small meals accompanied by the most humble of wines seem to be what sidewalk café
customers enjoy after five o’clock work time. A dish of olives, a loaf of bread, a wheel
of cheese, and rounds of cured meats become a meal shared by eager workmates,
anxious to unwind with others and have something light to eat. You will have olives left
over after you make this salad, so keep a crock handy for more bistro evenings at your
house. Delicious with a glass of Shiraz.

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18 For more information, visit www.teflon.com/carefreecooking 19
Bistro Steak Salad
Steak
s 12 ounces flank steak
s Salt and pepper
s 2 cloves garlic, minced
s 1 tablespoon oil from a jar of sun-dried tomatoes

Dressing
s 1 ripe avocado, cut into 1/4‑inch cubes
s 2 tablespoons lime juice
s 2 red tomatoes, cut into 1/4‑inch cubes
s 1/2 cup minced red onion
s 1 yellow bell pepper, seeded and cut into 1/4‑inch cubes
s 1 teaspoon brown mustard seeds
s 1/2 teaspoon ground coriander seeds
s 2 tablespoons extra virgin olive oil
s 1/2 teaspoon salt
s Freshly ground black pepper to taste

Salad
s 1 small head of Boston lettuce, broken apart

Rub the flank steak with salt and pepper. Mix the garlic with a little oil and
spread on both sides of the steak. Let the flavors meld for 30 minutes.

Servings: 8
Here, cubed avocado is bathed in a lime dressing that’s spiked with mustard seeds
and ground coriander. Cubes of yellow bell pepper and tomato brighten the salad and
add nice contrasting textures. We use the oil from a jar of sun-dried tomatoes because
of the added intense flavor; keep this in mind for other recipes. Delicious with a glass
of red Prosecco sparkling wine.
While the steak marinates, prepare the avocado mixture. Put the avocado into a
medium bowl and stir in the lime juice. Add the tomatoes, red onion, yellow pepper,
mustard seeds, coriander, olive oil, and salt and pepper. Toss well. Dressing can be
refrigerated for a few hours.
Heat a grill pan coated with DuPontTM Teflon® non-stick coating, over medium heat.
Sear the steak on both sides until just medium rare. Place on a cutting board and let
rest for 5 minutes. Slice into very, very thin slices on a diagonal, making sure to cut
across the grain. Reserve the slices at room temperature.

Make a bed of lettuce on a platter. Spoon the avocado mixture onto the greens.
Arrange the steak strips artfully on top. Serve immediately.

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20 For more information, visit www.teflon.com/carefreecooking 21
Ricotta Tomato Pie
s 1 sheet refrigerated pie crust dough
s 8 large ripe plum tomatoes
s 1 cup ricotta cheese
s 2 eggs, lightly beaten
s 3/4 cup grated Parmesan cheese
s 1/2 cup prepared pesto sauce
s egg wash

Preheat the oven to 350 degrees.

Roll out the dough to a 12-inch circle and place into a pie pan coated with DuPontTM
Teflon® non-stick coating, leaving an inch of pastry standing up. Bake for 5 minutes.

Cut 2 of the tomatoes into a small dice. In a large bowl, combine the ricotta cheese, ½
1/2 cup of the Parmesan cheese, and the eggs. Fold in the pesto and the tomatoes.
Pour into the pie shell.

Slice the remaining tomatoes into 1/4-inch rounds and spread around the top of the pie.
Fold the edges galette style (see photo) about 1/2 inches over the filling. Top with the
remaining Parmesan cheese and bake until the tomatoes are dry and the pie is golden,
Servings: 6 about 25 minutes. Let rest 8 minutes or so before slicing and serving.

You can take this pie recipe in several directions by adding chopped black olives or
marinated artichoke hearts. You can skip the pesto and just add a little olive oil and
herbs of preference. This goes well with the Bistro Steak Salad.

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These carefree cooking recipes are brought to you by DuPontTM Teflon®

For more information, visit www.teflon.com/carefreecooking 23
Cape Malay Lamb Meatloaf
s 3 slices whole-wheat bread, crusts removed,
cut into 1-inch dice
s 1-1/2 cups whole milk
s 2 tablespoons canola oil
s 2 medium onions, finely chopped
s 1 large carrot, shredded
s 1 gala apple, peeled and shredded
s 1-1/2 tablespoons curry powder
s 2 pounds ground lamb
s 1/4 cup golden raisins
s 1/4 cup mango or other similar chutney
s 1 tablespoon apricot or fig jam
s 1 tablespoon white wine vinegar
s Salt and pepper
s 2 eggs

Preheat the oven to 350 degrees. Place the bread in a medium bowl and add the milk;
let stand for 15 minutes until moist.

In a large skillet coated with DuPontTM Teflon® non-stick coating, heat the oil. Add the
onions and cook over medium heat for 2 minutes. Reduce the heat to moderately low,
stirring occasionally until the onions are softened, about 10 minutes. Add the carrot
and apple, and cook over medium heat for 3 minutes. Add the curry powder, stirring
Servings: 8
until fragrant, about 4 minutes. Add the lamb, stirring to break up the meat until no
pink remains, about 5 minutes. Stir in the raisins, chutney, jam, and vinegar; cook
Ground lamb rather than beef, pork, or veal – baked with a mixture of South African
for 2 minutes.
spices and a custard running through the meatloaf – makes a terrific café entree.
The Institute of Culinary Arts in Stellenbosch, South Africa, developed the basic
Squeeze the milk from the bread reserving the milk. Mash the bread into the lamb
recipe, which includes a few of our own DuPontTM Teflon® test-kitchen variations here.
mixture until blended. Season with salt and pepper. Transfer to a 13- x 9-inch baking
The custard in the meatloaf yields a much less-firm meatloaf than the American
pan coated with DuPontTM Teflon® non-stick coating, smoothing out the surface.
diner version.
In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over
the lamb. Bake 35 minutes or until the custard is set. Let rest 10 minutes before serving.

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24 For more information, visit www.teflon.com/carefreecooking 25
Breaded Artichokes
s 8 marinated
artichoke hearts
s 2 tablespoons butter
s 1/2 cup seasoned
breadcrumbs
s Juice of 2 lemons

In a small skillet coated with DuPontTM Teflon® non-stick

coating, melt the butter. Add the bread crumbs to the skillet
and stir, sauteing slightly. When the bread crumbs turn golden,
add the artichoke hearts. Pour in the lemon juice and toss to coat,
heating until the artichokes are golden brown.

Servings: 4

Looking for a very different and extra-special side dish? These marinated
artichokes look impressive and taste delicious, and join right in with the
café cuisine theme of light, simple, and entertaining. A Fre
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These carefree cooking recipes are brought to you by DuPontTM Teflon®

26 For more information, visit www.teflon.com/carefreecooking 27
Sunflower Meringues with Lemon Sauce
Meringue
s 4 egg whites (have eggs at room
temperature before separating)
s 1/2 cup plus 2 tablespoons sugar
s 1 cup powdered sugar
s 1/4 cup unground dark flaxseeds

Sauce
s 1/2 cup sugar
s 1 tablespoon cornstarch
s 1 cup cold water
s 2 teaspoons grated lemon zest
s 1/3 cup strained fresh lemon juice
s 2 tablespoons unsalted butter

Place the egg whites and the sugars in a double boiler. Whisk until the mixture
reaches 140 degrees or is hot to the touch. Remove the mixture from
the heat and beat until the mixture becomes cold and thick enough to pipe.

Servings: 8 to 10 flowers
Enriched with flaxseeds, these sweet cookies are lightweight, fun to serve,
and add a touch of healthy crunch to any tea-time break. For an even more
natural touch, sprinkle with chopped mint and serve with a cool glass of orange
spiced iced tea.
Preheat the oven to 200 degrees. Using a pastry bag with large tip, pipe 8 4-inch
circles onto a baking sheet coated with DuPontTM Teflon® non-stick coating, making
sure the circles are 4 inches apart. Using a smaller tip, create petals for each flower,
about 1/2- to 1-inch long. Sprinkle flax seeds onto the center of the flower. Bake for
1 hour or until the meringues are golden. Do not brown. Remove from the oven and
allow to cool slightly before removing from the baking sheet.
To make the sauce, mix the sugar and cornstarch in a small saucepan coated with
DuPontTM Teflon® non-stick coating. Slowly stir in the water and cook over medium-
low heat, stirring gently until the mixture boils. Add the lemon zest and juice, then
stir in the butter until melted. Keep warm.

When ready to serve, place a flower onto a small plate and pour the lemon sauce
over the petals.

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28 For more information, visit www.teflon.com/carefreecooking 29
Café Eggs
Relish
s 1 avocado, peeled, pitted, and finely chopped
s 1 cup fresh corn kernels
s 1/2 cup roasted bell peppers, finely chopped
s 1/4 cup chopped cilantro
s 1/2 cup finely chopped tomatoes
s 1 tablespoon fresh lime juice
s Salt and pepper

Eggs
s 4 jumbo eggs

In a medium bowl, gently toss all of the relish ingredients, seasoning with the salt
and pepper to taste. Store covered in the fridge overnight.

Fill with water a 2-quart saucepan coated with DuPontTM Teflon® non-stick coating.
Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer.
Break an egg into a shallow bowl or a plate – and with the edge of it just touching
the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white
is firm and the yolk begins to thicken but not get hard. Using a slotted spoon, remove
from the water and drain well. Serve on a piece of toast with the relish on the side.

Servings: 4

Any café worth its sugar has at least one style of eggs on its menu. So in your café
kitchen, here’s a healthy recipe using poached eggs. Be ready with the relish by making
it a day in advance of serving. Note that when making poached eggs, if the water is A cap
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30 For more information, visit www.teflon.com/carefreecooking 31
Glazed Orange Pecan Loaf
s 1 egg, beaten
s 4 tablespoons butter, melted and cooled
s 2 cups orange marmalade
s 3/4 cup orange juice
s 3 cups all-purpose flour
s 3 teaspoons baking powder
s 1 teaspoon baking soda
s 1/4 teaspoon salt
s 1 cup coarsely chopped pecans

Preheat the oven to 350 degrees. Mix the egg with the butter and then with 1 3/4 cups
of the marmalade and all of the orange juice. Sift together the flour, baking powder,
baking soda, and salt and add to the egg mixture along with the nuts.

Pour the batter into a greased 9- x 5-inch loaf pan coated with DuPontTM Teflon®
non-stick coating. Bake for 1 hour or until a tester inserted comes out clean.
Remove the bread from the pan and turn it out onto a baking sheet coated with
DuPontTM Teflon® non-stick coating. Spread the remaining marmalade over the top
and return the bread to the oven for 2 minutes or until the marmalade glazes the
top nicely. Cool the bread before cutting.

Servings: 1 loaf

Sweet zesty marmalade gives this unusual quick bread both flavor and texture;
note that it takes the place of the sugar found in most quick bread recipes.
As with all homemade breads, let this one cool on a wire rack before slicing.
Brew a teapot full of black chai tea to go along with the sweet bread.

32 These carefree cooking recipes are brought to you by DuPontTM Teflon® 33

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Cappuccino Bread Pudding
s 1 cup brewed espresso coffee
s 2 eggs
s 1/3 cup packed brown sugar
s 1 teaspoon cinnamon
s 1- 1/2 cups evaporated skim milk
s 4 cups cubed French sourdough bread
s 1/2 cup chopped walnuts
s Powdered sugar for dusting

In a small saucepan, simmer the espresso coffee over low heat until it
is reduced by 1/2 cup; cool to lukewarm.

In a large mixing bowl, whisk together the eggs, sugar, and cinnamon until smooth.
Whisk in the evaporated milk, then add the reduced coffee.

Arrange the bread cubes in an even layer in a 1 -1/2- to 2-quart baking pan coated
with DuPontTM Teflon® non-stick coating. Pour the mixture evenly over the bread;
let soak 30 minutes. Preheat the oven to 325 degrees.

Sprinkle the walnuts over the top of the pudding and bake 25 minutes; then increase
the temperature to 425 degrees; bake for 5 minutes longer or until the top is browned
and the nuts are toasted; let stand 10 minutes before serving.
Servings: 6

Better than a morning cup of coffee or an afternoon latte, this pudding is your coffee
and sweet all rolled into one. If serving this as more of a dessert than a café-time
break, add some quality prepared caramel or chocolate sauce.

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34 For more information, visit www.teflon.com/carefreecooking 35
Olive Oil Lemon Tea Cake
s 3 extra-large eggs, separated, at room temperature
s 1-1/2 cups sugar
s 1/2 cup milk
s 1/2 cup lemon-infused olive oil
s 2 tablespoons grated lemon zest
s 2 cups unbleached, all-purpose flour
s 1/2 teaspoon baking soda
s 1/2 teaspoon baking powder
s Lemon curd or blueberry preserves
s Mascarpone cheese or whipped cream 

Preheat the oven to 350 degrees. Grease and flour an 8-inch springform pan coated with
DuPontTM Teflon® non-stick coating. Place the egg yolks, sugar, milk, olive oil, and lemon
zest in a large bowl and mix until combined. In another bowl, use a fork to incorporate
the flour with the baking powder and baking soda; add to the egg mixture, stirring
to combine. In bowl of electric mixer, whip the egg whites to stiff peaks. Fold into the
batter but be careful not to overmix. Pour the batter into the prepared pan and bake for
25 minutes. Rotate the pan and turn the oven down to 325 degrees; baking for another
15 minutes. The cake will rise and turn a nice deep golden brown color. It is done
when a toothpick inserted into the center comes out clean.
Slice into wedges and serve garnished with lemon zest
Servings: 12 and a side of mascarpone cheese.

A mellow tea flavored with almonds and hazelnuts would complement this
Mediterranean-inspired afternoon cake, and so would a dark rich demitasse
cup of espresso, depending on your mood. The mascarpone cheese is a must
with this sweet. As the English have their clotted cream, so the Italians have
their mascarpone.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

36
For more information, visit www.teflon.com/carefreecooking
Linzertorte Cake
s 1 cup unsalted butter
s 2 cups all-purpose flour
s 1-1/2 cups unpeeled coarsely
chopped hazelnuts
s 1/2 cup sugar
s 1/8 teaspoon ground cloves
s 1 teaspoon cinnamon
s 1 whole egg, plus 1 egg yolk
s 2 teaspoons vanilla extract
s 2 cups raspberry jam
s 1 egg white, slightly beaten
s Powdered sugar for dusting

Preheat the oven to 350 degrees.

In a food processor, whirl together the butter and the flour. Then add the hazelnuts
and pulse again. Add the sugar, the cloves, the cinnamon, whole egg, egg yolk, and
vanilla. Process briefly to form a dough. Turn out onto a floured board. Knead briefly
to make a ball. Divide the dough into a 2/3 portion and a 1/3 portion. Chill covered in
plastic wrap for 15 minutes in the fridge.

Roll out the 2/3 part and fit it into a 9- or 10-inch removable-bottom (tart) pan coated
Servings: 8 to 10 slices with DuPontTM Teflon® non-stick coating.

This delightful, cookie-like cake is delicious with a glass of ruby port. It is named
after a city in Upper Austria called Linz, where it originated. Simple orange pekoe
black tea would also complement the spicy flavor of the cake.
Press the dough over the bottom and up the sides. Spread generously with the jam.
With the remaining 1/3 portion of the dough, roll long, thin ropes (about 1/2-inch wide)
and use them to create a lattice top over the jam. Brush the lattice with the slightly
beaten egg white. Bake for about 45 minutes or until nicely browned. Allow the cake
to cool. Remove the rim of the pan and sprinkle with powdered sugar; serve with
whipped cream, if desired.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

38 For more information, visit www.teflon.com/carefreecooking 39
Frosted Raspberry Almond Scones
Scones
s 2 cups all-purpose flour
s 1/2 teaspoon baking soda
s 1/4 teaspoon salt
s 2 teaspoons baking powder
s 1/4 cup sugar
s 3 tablespoons cold butter, cut into small pieces
s 8 ounces plain non-fat yogurt
s 1/4 cup raspberry preserves
s 1/4 cup coarsely chopped almonds

Frosting
s 1 cup powdered sugar
s 4 teaspoons water

Preheat the oven to 400 degrees. In a large bowl, combine the flour, soda, salt, baking
powder, and sugar. Using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs. Add the yogurt and stir until just moistened. The dough will be sticky.

Turn the dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an
8-inch circle.

Servings: 12 scones
If you enjoy the flavor of raspberries and almonds, this scone is for you. We gave
it more of a coffee-cake flavor by adding the icing, which you can leave off, if desired.
If you choose yes for the icing, you can add some lemon juice instead of water –
or almost any other desired flavor to the sugar. You can also bake these tea cakes
in a sectioned scone pan coated with DuPontTM Teflon® non-stick coating, meant just
for making scones. A full pot of Earl Grey tea is the traditional way to go when serving
them.
Place the circle onto a baking sheet coated with DuPontTM Teflon® non-stick coating.
Using a sharp knife, make scoring marks for 12 wedges. Make a 1/2-inch slit into the
center of each wedge. Place 1 teaspoon or so preserves into each slit. Sprinkle almonds
over the entire top of the dough circle. Bake 12 minutes or until golden brown.
Let cool slightly and cut at the score marks. Mix the frosting ingredients together,
adding more water if too thick. Drizzle each wedge lightly with frosting.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

40 For more information, visit www.teflon.com/carefreecooking 41
Glazed Chocolate Mint-Filled Brownies
Brownie Filling
s 1/2 cup (1 stick) butter s 1/2 cup (1 stick) butter
s 1 cup sugar s 2 cups powdered sugar
s 4 eggs s 3 tablespoons creme de menthe
s 1 teaspoon vanilla extract
s 1 (16-ounce can) chocolate syrup Glaze
s 1 cup sifted, all-purpose flour s 4 ounces semisweet chocolate
s 1/2 teaspoon salt s 2 ounces unsweetened chocolate
s 1 cup coarsely chopped walnuts s 6 tablespoons butter

Preheat the oven to 350 degrees. In a large bowl of electric mixer, beat the butter.
Gradually add the sugar, beating until fluffy and the sugar is dissolved.

Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla extract
and the chocolate syrup.

With a rubber spatula, fold in the flour, salt, and chopped walnuts.

Pour the mixture into a 9- x 13-inch baking pan coated with DuPontTM Teflon® non-
stick coating. Bake for 25 to 30 minutes or until a tester reveals some crumbs on the
wooden pick. Turn out onto a wire rack and let cool completely.

Servings: 25
In your café kitchen, these brownies can serve you well as a daily treat for whoever
comes home from work, school, or play – or just in case company drops by. A cut
above the everyday brownie, these sweets brighten the palate and add a little
aromatherapy for the nose – thanks to the minted icing. Ice cold milk or a warm,
simple latte will complete the snack. Yum!
Meanwhile, make the filling. In a small bowl of electric mixer, beat the butter and then
add the powdered sugar, beating until fluffy. Stir in the creme de menthe. Remove the
brownies from the pan. Spread the filling over the cooled brownies.
To glaze, melt the chocolates and the butter in a double boiler (hot, not boiling water).
Spread over the entire brownie surface. Chill until serving time and then cut into 2-inch
squares.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

42 For more information, visit www.teflon.com/carefreecooking
43
Spice Cake with Chocolate Frosting
Cake Frosting
s 1-1/2 cups all-purpose flour s 1/2 cup unsweetened cocoa powder
s 1/2 teaspoon baking powder s 3 tablespoons butter
s 1/2 teaspoon baking soda s 2 cups sifted powdered sugar
s 1/2 teaspoon salt s 2 tablespoons milk, plus more
s 1 teaspoon ground cloves s 1/2 teaspoon vanilla extract
s 1/2 teaspoon ground nutmeg
s 1 teaspoon ground cinnamon
s 1-1/2 sticks unsalted butter,
at room temperature
s 1/2 cup granulated sugar
s 1/2 cup brown sugar
s 3 eggs
s 1/2 cup buttermilk
s 1 teaspoon vanilla extract
s 1 cup pecans, chopped
s 1/2 cup raisins

Servings: 10 to 12
Grab a hunk of this cake and a thermal cup of coffee, and head outside with your
very own café umbrella and chair to enjoy the weather, the passersby, and the food.
Preheat the oven to 375 degrees. Grease and lightly flour a 9 x 13-inch pan coated with
DuPontTM Teflon® non-stick coating. In a medium-size bowl, sift together the dry cake
ingredients. In a larger bowl, cream the butter and sugars and then add eggs, one at
a time while beating. Add the dry ingredients alternately with the buttermilk. Add the
remaining ingredients and blend. Pour into the pan. Bake 35 to 40 minutes or until
tester inserted in the center of the cake comes out clean. Remove from the oven and
cool in the pan on a wire rack.
While the cake bakes, make the frosting. In a medium-size mixing bowl, beat together
the cocoa powder and butter. Gradually beat in 1 cup of the powdered sugar. Slowly
beat in the milk and vanilla. Gradually beat in the remaining powdered sugar. (Beat in
additional milk, if needed, to make the frosting a spreading consistency.) Frost with the
icing when the cake is cool. Top with whole pecans.

These carefree cooking recipes are brought to you by DuPontTM Teflon®

44 For more information, visit www.teflon.com/carefreecooking 45
Important Cooking Safety Tips
Preparing Delicious Meals Starts with Safe Cooking.
Following a few simple safe-cooking guidelines can help keep the kitchen safe and
enhance your cooking experience. For example, knowing how to properly heat your
cookware and work around a stove-top will help you prepare meals in less time, with
better-tasting results. Use the guidelines below as you prepare everyday meals, for
a more carefree cooking experience and a safer cooking environment for your family.
Stay in the kitchen: Never leave any heated cookware unattended.
s Unattended cooking is the number one contributor to cooking fires – the leading
cause of fires in homes across America.
Keep air flowing: Turn on the exhaust fan or open a window
before cooking.
s It is important to make sure that your kitchen is properly ventilated.
s If accidentally overheated, non-stick cookware can emit irritating fumes, as can
any type of cookware preheated with cooking oil, fats, margarine, or butter.
Watch the temperature: Don’t let your pans get too hot.
s Temperatures can rise very quickly in an empty pan left on high heat.
High temperatures can lead to intense spattering when food is added, which can be
a burn hazard. Any food placed into an overheated pan will burn.
s Avoid preheating empty cookware on high heat. Medium heat is sufficient.
Heat it with care: Learn how to tell when your pan is properly
preheated.
s If you are preheating a pan without oil or grease, flick a few drops of water onto the
pan. Once the water droplets begin to sizzle and dance in the pan,
it is sufficiently preheated.
s If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion
in the pan. When the food is browning on the edges, the pan is ready for cooking.
s Never flick water into hot oil – it will spatter and be a burn hazard!
Be prepared: Always keep a pot-holder, oven mitt, and lid handy.
s If a small fire starts in a pan on the stove, turn off the burner, put on an oven mitt,
and smother the flames by carefully sliding the lid over the pan.
s Don’t pour water on a grease fire, and don’t discharge a fire extinguisher into a pan fire,
as it can spray or shoot burning grease around the kitchen, actually spreading the fire.
s If you are at all concerned about your safety, call 911.
46
Play matchmaker: Use a stove burner that matches the size of the
pan bottom.
s Use cookware over a burner of a corresponding diameter size.
s With gas cooktops, the gas flame should never extend up the sides of a pan; this will
cause overheating and can cause the handles to overheat, as well.
Handle with care: Turn pot handles inward to prevent dangerous spills.
s If pot handles are hanging over the edge of the cooktop, they can be knocked, snagged,
or pulled off the stove.
s Position handles away from other burners or other heat sources to keep them from
getting hot.
Roll up your sleeves: Don’t wear loose-fitting clothing. Keep flammable
items, such as rags, pot-holders, and curtains away from cooking surfaces.
s It is best to avoid storing items behind or over the stove so no one needs to
lean over the range to get anything.
Don’t get steamed: Remove a hot lid by lifting it away from you.
Depending how this is done, it can direct steam toward you.
s Direct contact with rising steam can be hazardous.
Keep it clean: Wash cooking surfaces to remove grease and prevent fires.
s It is important to prevent grease buildup on the stove-top or in the range hood.
Watch for feathered friends: Keep your pet bird out of the kitchen
while cooking.
s Cooking fumes from unattended or overheated cookware can damage a bird’ s
lungs with alarming speed. This is why you should always move your pet bird out
of the kitchen before cooking.
Keep it healthy: Wash cooking surfaces to remove grease and prevent fires.
s Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen.
s The American Heart Association recommends using non-stick cookware as a great way
to “create a healthier diet without losing out on flavor.”
These
safety Important c
tips ar ook
to you e brou ing
by Du ght
non-st P
ick c ont TM Teflo ®
oating n
.
47
Copyright © 2007 DuPont. All rights reserved. The DuPont Oval Logo, DuPont™, The miracles of science™ and all products
denoted with ® or ™ are registered trademarks or trademarks of E. I. DuPont de Nemours and Company or its affiliates.