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: Rita Calvert, food stylist Jacques Smith, prep chef Tom Bagley, photographer

Please share them with your family and friends.
These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information, visit www.teflon.com/carefreecooking

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visit www. softened 1/3 cup grated mozzarella cheese 4 cloves garlic. parsley. Sprinkle the mozzarella and chopped garlic evenly over the butter. Servings: 12 or more slices Not just your ordinary garlic bread. 4 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Cutting the loaf of bread in half makes the bruschetta easier to put together. basil. Bake until the cheese is melted and the bread is golden. Let cool slightly. Serve immediately. keep that in mind when preparing and cutting other similar bruschetta or crostini recipes. Cut the loaf crosswise into 1-inch slices. Spread each half with softened butter. coated with DuPontTM Teflon® non-stick coating. and red pepper flakes. mix the Parmesan.com/carefreecooking 5 .Caprese Garlic Bread s s s s s s s s 1 large loaf Italian bread 4 tablespoons butter. Serve with a glass of chilled Chardonnay. Place the bread halves on an ungreased baking sheet. Sprinkle the mixture over the bread.teflon. In a small bowl. this recipe adds mozzarella cheese and herbs to turn it into a complete appetizer. Cut the bread loaf in half lengthwise. about 15 minutes. minced 1/4 cup grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon crushed red pepper flakes Preheat the oven to 350 degrees.

visit www. Fold in the mayonnaise until well blended. Spread 1 tablespoon artichoke mixture on each slice of prepared bread. Preheat the oven to 400 degrees. Turn the bread over and allow the other side to air-dry another 15 minutes.com/carefreecooking 7 . bake about 5 minutes. 6 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Servings: About 30 The tangy flavor of the ‘chokes along with the sweetness of the cheese makes for an unforgettable first course. Transfer to serving tray and serve immediately. mix well.teflon. Cover the bowl and refrigerate for at least 1/2 hour. Add the Parmesan cheese and green onions. drained 8 ounces fresh-grated Parmesan cheese 1 bunch green onions (about 8). or until the artichoke mixture begins to brown and starts to bubble. Place bread slices on a baking sheet and allow the bread to air-dry at least 15 minutes. Place in a 1-quart bowl. chopped 3/4 cup real mayonnaise 1 loaf cocktail pumpernickel or rye bread Drain the artichokes and chop into small pieces.Baked Artichoke Toasts s s s s s 1 can (14 ounces) artichoke hearts packed in water. Place on a baking sheet coated with DuPont™ Teflon® non-stick coating.

Bake for 20 to 25 minutes or until cooked. Place the chicken rolls onto a baking pan coated with DuPontTM Teflon® non-stick coating.com/carefreecooking 9 . honey. Servings: 12 Rolled and then baked and sliced. mix together the chives. Roll up and secure with a couple of toothpicks. Spread half of the filling on each breast. boneless chicken breasts. plus more chives for garnish 1/2 cup chopped flat-leaf parsley 1 tablespoon chopped fresh rosemary 2 teaspoons honey 3 tablespoons chopped sun-dried tomatoes in oil 2 skinless. rosemary. parsley. Garnish with chives. visit www. 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.Herbed Tomato Chicken Roulades s s s s s s s 3 tablespoons snipped fresh chives. In a small bowl. 8 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Cut on the diagonal into 1/2-inch slices. pounded to 1/2-inch thickness 1 to 2 tablespoons olive oil Preheat the oven to 350 degrees.teflon. and tomatoes. Brush the rolls with olive oil. Place the chicken flat on a cutting board.

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

In a wok coated with DuPontTM Teflon® non-stick coating. minced fresh ginger root s 1/2 pound snow peas. toss them with the vegetable oil and 2 teaspoons of the sesame oil. and in a bowl. cook the noodles until they are al dente. ginger. Drain them well. and a fun pair of chopsticks. Then stir-fry the scallion and the minced ginger for 15 seconds. plus a few flowers. Another hallmark of these more casual restaurants is that finished dishes look like works of art on the plate. Pour the sauce over the noodles and serve. and simmer. heat 2 tablespoons of the vegetable oil over medium heat. Add the shrimp and the snow peas and continue to simmer. visit www. and mushrooms. See how easy this is to do at home when you have ingredients such as these. trimmed and cut diagonally into 3 pieces each In a pot of salted boiling water. for 1 minute or until the shrimp are heated through. or until the shrimp are just cooked through. In the wok.Crispy Noodles with Shrimp-andSnow Peas Sauce Noodles s 3/4 pound fresh or dried thin Asian 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. Add the shrimp and stir-fry for 1 to 2 minutes. Place the chicken broth in a medium bowl and stir in the cornstarch.com/carefreecooking 13 . Servings: 8 Oriental items are often on the menu at high-quality bistros and cafés. Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain. Add the 1 tablespoon of oil for sauteing and then add the noodle mixture. Flip the noodles and continue cooking until the other side is crispy. the soy sauce. the Scotch. and the sesame oil. add it to the wok. the broth. for 1 minute. coarsely chopped Sauce s s s s s s s s s 2 cups chicken broth 2-1/2 tablespoons cornstarch 3 tablespoons soy sauce 2 tablespoons Scotch whisky 1 teaspoon sugar 1 teaspoon Asian (toasted) sesame oil 3 tablespoons vegetable oil 3 tablespoons minced scallion 1 -1/2 tablespoons peeled. the egg. Slide off onto a serving platter and keep warm. an Oriental-style serving plate. Heat a medium skillet coated with DuPontTM Teflon® non-stick coating on medium heat.teflon. heat the remaining tablespoon of oil over medium heat. stirring. the sugar. 12 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Cook for 6 to 8 minutes without touching. Stir the broth mixture. stirring. lightly beaten s 1 tablespoon freshly grated ginger s 1/2 cup reconstituted Shiitake mushrooms.

Spread evenly onto the pizza shells. basil. leaving a ring of the avocado mixture showing around the rim.teflon. and pepper. peeled. visit www. In a food processor. this unusual pizza is a crowd pleaser. salt. herbs. lemon juice. 14 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. and then sprinkle on the cheeses. Place on a round pizza pan or baking sheet coated with DuPontTM Teflon® non-stick coating. and thinly sliced s 1 tablespoon fresh lemon juice s 1 tablespoon mixed dried herbs of choice. Servings: 2 (8-inch) pizzas Slightly tangy with the warmth of roasted peppers. pitted. Bake 8 to 10 minutes or until the cheeses are melted. Serve with a light Zinfandel wine.com/carefreecooking 15 .Avocado Mousse Pizza with Roasted Peppers Mousse s 2 ripe avocados. mix together the avocados. Top with the bell peppers. such as oregano. cut julienne style s 1 cup crumbled goat cheese s 1 cup grated Pecorino Romano cheese Preheat the oven to 425 degrees. Process until smooth and then fold in the yogurt cheese. 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.

visit www. The bread also tastes great with some (homemade or purchased) happy-hour dips and spreads. that 16 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. and nuts. Spread the batter into a 9 x 5-inch loaf pan coated with DuPontTM Teflon® non-stick coating. apples. Ce in the elega t nc r are a great amic coffee e way to pots brewe d t more p beverage in ransfer the to som resent et ab suits y our sty le. Servings: 1 loaf Even though there is some sugar in this quick. Bake the bread for 45 minutes or until a tester inserted in the center comes out clean. Add to the sugar mixture. combine the flour. co at ffe don’t m ake it e makers ju catego s ry. sugar. cinnamon. melted 1 medium green baking apple.Apple Cheddar Bread s s s s s s s s s 2 cups self-rising flour 2/3 cup sugar 1 teaspoon cinnamon 1/2 cup chopped cashews 2 eggs slightly beaten 1/2 cup (1 stick) unsalted butter. and milk. In a large bowl. A dry champagne with a primarily fruity apple flavor is a great match with this bread.com/carefreecooking 17 . cheese. the tart apple and the cheddar cheese make it a delicious savory that is suitable to serve as a side dish with salads or any light entree. peeled and finely chopped 1/2 cup (2 ounces) extra sharp cheddar cheese 1/4 cup milk Preheat the oven to 350 degrees. Find one hing le. combine the beaten eggs with the butter. non-yeast bread.teflon. If you ar the ta e serving c offee ble. In a separate bowl.

18 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. and bay leaf. fennel seed. Any remaining mixture can be served with focaccia bread. cured medium-sized pitted olives 1/4 cup red wine 2 teaspoons fennel seeds. a loaf of bread.teflon. thinly slivered 2 cups mesclun greens In a small baking pan coated with DuPontTM Teflon® non-stick coating. Preheat the oven to 350 degrees. crushed in a mortar and peste zest from one orange 1 bay leaf 1 large bulb fresh fennel. so keep a crock handy for more bistro evenings at your house. 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. about 15 minutes. Let marinate for a couple of hours. A dish of olives. combine the olives. Roast the marinated olives until the olives are hot. dried fruits. You will have olives left over after you make this salad. Delicious with a glass of Shiraz. visit www. a wheel of cheese.com/carefreecooking 19 . let cool to room temperature. wine. orange zest.Roasted Olive Salad with Fennel and Orange s s s s s s s 1 pound mixed. and cured meats for an impromptu snack or meal. anxious to unwind with others and have something light to eat. Mix the fennel and mesclun in a salad bowl or on individual salad plates. Mix well. and rounds of cured meats become a meal shared by eager workmates. cheeses. Olives will keep in a covered container in the refrigerator. Top each with some of the olive mixture. spiced nuts.

Delicious with a glass of red Prosecco sparkling wine. We use the oil from a jar of sun-dried tomatoes because of the added intense flavor. broken apart Rub the flank steak with salt and pepper. Heat a grill pan coated with DuPontTM Teflon® non-stick coating. Arrange the steak strips artfully on top. 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.teflon. cubed avocado is bathed in a lime dressing that’s spiked with mustard seeds and ground coriander.com/carefreecooking 20 21 . over medium heat. olive oil. Spoon the avocado mixture onto the greens. Servings: 8 Here. 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. yellow pepper. and salt and pepper. Make a bed of lettuce on a platter. Sear the steak on both sides until just medium rare. Mix the garlic with a little oil and spread on both sides of the steak. While the steak marinates. Reserve the slices at room temperature. These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. prepare the avocado mixture. Dressing can be refrigerated for a few hours. Place on a cutting board and let rest for 5 minutes. Let the flavors meld for 30 minutes. cut into 1/4-inch cubes s 1/2 cup minced red onion s 1 yellow bell pepper. very thin slices on a diagonal. Toss well. Slice into very. keep this in mind for other recipes.Bistro Steak Salad Steak s 12 ounces flank steak s Salt and pepper s 2 cloves garlic. red onion. visit www. Add the tomatoes. Cubes of yellow bell pepper and tomato brighten the salad and add nice contrasting textures. Put the avocado into a medium bowl and stir in the lime juice. coriander. making sure to cut across the grain. mustard seeds. Serve immediately.

and the eggs. leaving an inch of pastry standing up. combine the ricotta cheese. lightly beaten 3/4 cup grated Parmesan cheese 1/2 cup prepared pesto sauce egg wash Preheat the oven to 350 degrees. Let rest 8 minutes or so before slicing and serving.com/carefreecooking 23 . In a large bowl. about 25 minutes. t have Mini garden pails – tha n the dirt of summer not see bistro yet – make interesting – tainers for serving salads con e-setting. Pour into the pie shell.teflon. Cut 2 of the tomatoes into a small dice. This goes well with the Bistro Steak Salad. Roll out the dough to a 12-inch circle and place into a pie pan coated with DuPontTM Teflon® non-stick coating. You can skip the pesto and just add a little olive oil and herbs of preference. visit www. Top with the remaining Parmesan cheese and bake until the tomatoes are dry and the pie is golden. Bake for 5 minutes.Ricotta Tomato Pie s s s s s s s 1 sheet refrigerated pie crust dough 8 large ripe plum tomatoes 1 cup ricotta cheese 2 eggs. ½ 1/2 cup of the Parmesan cheese. Servings: 6 You can take this pie recipe in several directions by adding chopped black olives or marinated artichoke hearts. Fold in the pesto and the tomatoes. 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. one per plac These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information.

The custard in the meatloaf yields a much less-firm meatloaf than the American diner version. Squeeze the milk from the bread reserving the milk. or veal – baked with a mixture of South African spices and a custard running through the meatloaf – makes a terrific café entree. cut into 1-inch dice s 1-1/2 cups whole milk s 2 tablespoons canola oil s 2 medium onions. about 5 minutes. let stand for 15 minutes until moist. and vinegar. Reduce the heat to moderately low. pork. stirring until fragrant. and cook over medium heat for 3 minutes. South Africa. Season with salt and pepper. developed the basic recipe. cook for 2 minutes. The Institute of Culinary Arts in Stellenbosch. 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. Bake 35 minutes or until the custard is set. visit www. chutney. Mash the bread into the lamb mixture until blended. Add the lamb. Add the onions and cook over medium heat for 2 minutes. crusts removed. smoothing out the surface. about 10 minutes. which includes a few of our own DuPontTM Teflon® test-kitchen variations here. stirring occasionally until the onions are softened.Cape Malay Lamb Meatloaf s 3 slices whole-wheat bread. Stir in the raisins. stirring to break up the meat until no pink remains.com/carefreecooking 25 . finely chopped s 1 large carrot. 24 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Let rest 10 minutes before serving. jam. In a medium bowl.x 9-inch baking pan coated with DuPontTM Teflon® non-stick coating. Place the bread in a medium bowl and add the milk.teflon. Servings: 8 Ground lamb rather than beef. heat the oil. In a large skillet coated with DuPontTM Teflon® non-stick coating. Add the curry powder. shredded s 1 gala apple. whisk the eggs and the reserved milk and pour the mixture evenly over the lamb. Add the carrot and apple. Transfer to a 13. about 4 minutes.

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. Add the bread crumbs to the skillet and stir. When the bread crumbs turn golden. and join right in with the café cuisine theme of light. visit www.teflon. A Fre nc coffee h press ens ur is boile because the es hot d first w the st in a po ater ov t on in the e and then handy b carafe rewed . Servings: 4 Looking for a very different and extra-special side dish? These marinated artichokes look impressive and taste delicious. and entertaining. sauteing slightly. heating until the artichokes are golden brown. Pour in the lemon juice and toss to coat.com/carefreecooking 27 . simple. melt the butter. add the artichoke hearts. 26 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information.

fun to serve. Preheat the oven to 200 degrees. For an even more natural touch. Keep warm. Sprinkle flax seeds onto the center of the flower. Whisk until the mixture reaches 140 degrees or is hot to the touch. about 1/2. then stir in the butter until melted. Using a smaller tip. stirring gently until the mixture boils. Remove the mixture from the heat and beat until the mixture becomes cold and thick enough to pipe. Using a pastry bag with large tip. place a flower onto a small plate and pour the lemon sauce over the petals. these sweet cookies are lightweight. making sure the circles are 4 inches apart. Remove from the oven and allow to cool slightly before removing from the baking sheet.teflon. visit www. mix the sugar and cornstarch in a small saucepan coated with DuPontTM Teflon® non-stick coating. Add the lemon zest and juice. sprinkle with chopped mint and serve with a cool glass of orange spiced iced tea. When ready to serve. Bake for 1 hour or until the meringues are golden.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.com/carefreecooking 29 . Servings: 8 to 10 flowers Enriched with flaxseeds. Do not brown. pipe 8 4-inch circles onto a baking sheet coated with DuPontTM Teflon® non-stick coating. To make the sauce. create petals for each flower.to 1-inch long. and add a touch of healthy crunch to any tea-time break. 28 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Slowly stir in the water and cook over mediumlow heat.

peeled. Servings: 4 Any café worth its sugar has at least one style of eggs on its menu. Using a slotted spoon.com/carefreecooking 31 . and finely chopped s 1 cup fresh corn kernels s 1/2 cup roasted bell peppers. here’s a healthy recipe using poached eggs. gently toss all of the relish ingredients. the egg may toughen or break.Café Eggs Relish s 1 avocado. Note that when making poached eggs. gently slip the egg into the water. then reduce to a simmer. if the water is boiling too briskly. 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. Bring the water just to boiling. Serve on a piece of toast with the relish on the side. cook 3 to 5 minutes or until the white is firm and the yolk begins to thicken but not get hard. remove from the water and drain well. Be ready with the relish by making it a day in advance of serving. A cap pu cup of ccino.teflon. seasoning with the salt and pepper to taste. visit www. Add 1 teaspoon of salt. Break an egg into a shallow bowl or a plate – and with the edge of it just touching the pan. and if it’s boiling too low. Fill with water a 2-quart saucepan coated with DuPontTM Teflon® non-stick coating. 30 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Serve with a steaming cup of English Breakfast tea. aura o coffee tak or simple f e in auth just-serve s on the d e known ntic cappuc café style cino m by the kettle ug ir shapes character s ist and st eel ha ic ndles. the egg won’t hold together. latte . Store covered in the fridge overnight. So in your café kitchen. pitted.

teflon. 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. Brew a teapot full of black chai tea to go along with the sweet bread.x 5-inch loaf pan coated with DuPontTM Teflon® non-stick coating. Servings: 1 loaf Sweet zesty marmalade gives this unusual quick bread both flavor and texture. visit www. baking soda. Bake for 1 hour or until a tester inserted comes out clean.com/carefreecooking 33 . and salt and add to the egg mixture along with the nuts. let this one cool on a wire rack before slicing. baking powder. As with all homemade breads. beaten 4 tablespoons butter. note that it takes the place of the sugar found in most quick bread recipes. melted and cooled 2 cups orange marmalade 3/4 cup orange juice 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 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. Pour the batter into a greased 9. Cool the bread before cutting.Glazed Orange Pecan Loaf s s s s s s s s s 1 egg. Sift together the flour. 32 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Remove the bread from the pan and turn it out onto a baking sheet coated with DuPontTM Teflon® non-stick coating.

Arrange the bread cubes in an even layer in a 1 -1/2. whisk together the eggs.1/2 cups evaporated skim milk 4 cups cubed French sourdough bread 1/2 cup chopped walnuts Powdered sugar for dusting In a small saucepan. and cinnamon until smooth. If serving this as more of a dessert than a café-time break. Pour the mixture evenly over the bread. cool to lukewarm.teflon. simmer the espresso coffee over low heat until it is reduced by 1/2 cup. bake for 5 minutes longer or until the top is browned and the nuts are toasted. then increase the temperature to 425 degrees. then add the reduced coffee. Whisk in the evaporated milk. Servings: 6 Better than a morning cup of coffee or an afternoon latte. let soak 30 minutes. Sprinkle the walnuts over the top of the pudding and bake 25 minutes.to 2-quart baking pan coated with DuPontTM Teflon® non-stick coating. this pudding is your coffee and sweet all rolled into one. visit www. add some quality prepared caramel or chocolate sauce. Preheat the oven to 325 degrees. sugar.Cappuccino Bread Pudding s s s s s s s s 1 cup brewed espresso coffee 2 eggs 1/3 cup packed brown sugar 1 teaspoon cinnamon 1. 34 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. In a large mixing bowl. let stand 10 minutes before serving.com/carefreecooking 35 .

at room temperature 1-1/2 cups sugar 1/2 cup milk 1/2 cup lemon-infused olive oil 2 tablespoons grated lemon zest 2 cups unbleached. use a fork to incorporate the flour with the baking powder and baking soda. Rotate the pan and turn the oven down to 325 degrees. whip the egg whites to stiff peaks. separated. depending on your mood. In another bowl. baking for another 15 minutes. It is done when a toothpick inserted into the center comes out clean. sugar. and so would a dark rich demitasse cup of espresso. The cake will rise and turn a nice deep golden brown color. so the Italians have their mascarpone. milk. In bowl of electric mixer. add to the egg mixture. and lemon zest in a large bowl and mix until combined. Grease and flour an 8-inch springform pan coated with DuPontTM Teflon® non-stick coating. olive oil. Preheat the oven to 350 degrees. As the English have their clotted cream. Slice into wedges and serve garnished with lemon zest and a side of mascarpone cheese. 36 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder Lemon curd or blueberry preserves Mascarpone cheese or whipped cream Servings: 12 A mellow tea flavored with almonds and hazelnuts would complement this Mediterranean-inspired afternoon cake. Place the egg yolks.teflon. Fold into the batter but be careful not to overmix.com/carefreecooking . stirring to combine. The mascarpone cheese is a must with this sweet. Pour the batter into the prepared pan and bake for 25 minutes.Olive Oil Lemon Tea Cake s s s s s s s s s s 3 extra-large eggs. visit www.

egg yolk. With the remaining 1/3 portion of the dough. Bake for about 45 minutes or until nicely browned. Process briefly to form a dough. Divide the dough into a 2/3 portion and a 1/3 portion. It is named after a city in Upper Austria called Linz. Roll out the 2/3 part and fit it into a 9.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. Simple orange pekoe black tea would also complement the spicy flavor of the cake. visit www. the cinnamon. whirl together the butter and the flour. if desired. Add the sugar. Turn out onto a floured board.com/carefreecooking 39 . In a food processor. slightly beaten s Powdered sugar for dusting Preheat the oven to 350 degrees. Spread generously with the jam. where it originated. roll long. Press the dough over the bottom and up the sides.or 10-inch removable-bottom (tart) pan coated with DuPontTM Teflon® non-stick coating. whole egg. Then add the hazelnuts and pulse again. cookie-like cake is delicious with a glass of ruby port. plus 1 egg yolk s 2 teaspoons vanilla extract s 2 cups raspberry jam s 1 egg white. 38 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. Allow the cake to cool. Servings: 8 to 10 slices This delightful. Chill covered in plastic wrap for 15 minutes in the fridge. the cloves. and vanilla. Remove the rim of the pan and sprinkle with powdered sugar. Brush the lattice with the slightly beaten egg white. thin ropes (about 1/2-inch wide) and use them to create a lattice top over the jam. serve with whipped cream. Knead briefly to make a ball.teflon.

Sprinkle almonds over the entire top of the dough circle. soda. which you can leave off. cut in the butter until the mixture resembles coarse crumbs. meant just for making scones. Knead 5 or 6 times. 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. Let cool slightly and cut at the score marks. 40 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. visit www. Drizzle each wedge lightly with frosting.teflon. Add the yogurt and stir until just moistened. Using a pastry blender. and sugar. Mix the frosting ingredients together. Place the circle onto a baking sheet coated with DuPontTM Teflon® non-stick coating. A full pot of Earl Grey tea is the traditional way to go when serving them. If you choose yes for the icing.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. Bake 12 minutes or until golden brown. salt. Turn the dough out onto a lightly floured surface. Pat into an 8-inch circle. you can add some lemon juice instead of water – or almost any other desired flavor to the sugar. if desired. The dough will be sticky. combine the flour. Place 1 teaspoon or so preserves into each slit. You can also bake these tea cakes in a sectioned scone pan coated with DuPontTM Teflon® non-stick coating. Make a 1/2-inch slit into the center of each wedge. this scone is for you. make scoring marks for 12 wedges. Using a sharp knife. Servings: 12 scones If you enjoy the flavor of raspberries and almonds. We gave it more of a coffee-cake flavor by adding the icing. baking powder. adding more water if too thick.com/carefreecooking 41 . In a large bowl.

com/carefreecooking 43 . Spread the filling over the cooled brownies. Bake for 25 to 30 minutes or until a tester reveals some crumbs on the wooden pick. all-purpose flour s 1/2 teaspoon salt s 1 cup coarsely chopped walnuts Filling s 1/2 cup (1 stick) butter s 2 cups powdered sugar s 3 tablespoons creme de menthe Glaze s 4 ounces semisweet chocolate s 2 ounces unsweetened chocolate s 6 tablespoons butter Preheat the oven to 350 degrees.x 13-inch baking pan coated with DuPontTM Teflon® nonstick coating. beat the butter and then add the powdered sugar.Glazed Chocolate Mint-Filled Brownies Brownie s 1/2 cup (1 stick) butter s 1 cup sugar s 4 eggs s 1 teaspoon vanilla extract s 1 (16-ounce can) chocolate syrup s 1 cup sifted. Pour the mixture into a 9. Stir in the creme de menthe. beating until fluffy and the sugar is dissolved. make the filling. Servings: 25 In your café kitchen. Gradually add the sugar. Turn out onto a wire rack and let cool completely. 1 at a time. these sweets brighten the palate and add a little aromatherapy for the nose – thanks to the minted icing. Add the eggs. Mix in the vanilla extract and the chocolate syrup. and chopped walnuts. beating well after each addition. simple latte will complete the snack. not boiling water). 42 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. visit www. In a small bowl of electric mixer. A cut above the everyday brownie. melt the chocolates and the butter in a double boiler (hot. Ice cold milk or a warm. school.teflon. With a rubber spatula. In a large bowl of electric mixer. Yum! Meanwhile. Spread over the entire brownie surface. these brownies can serve you well as a daily treat for whoever comes home from work. salt. fold in the flour. or play – or just in case company drops by. Remove the brownies from the pan. beating until fluffy. To glaze. beat the butter. Chill until serving time and then cut into 2-inch squares.

the passersby. one at a time while beating. While the cake bakes. if needed. make the frosting. plus more s 1/2 teaspoon vanilla extract Servings: 10 to 12 Grab a hunk of this cake and a thermal cup of coffee. 44 These carefree cooking recipes are brought to you by DuPontTM Teflon® For more information. and the food.Spice Cake with Chocolate Frosting Cake s 1-1/2 cups all-purpose flour s 1/2 teaspoon baking powder s 1/2 teaspoon baking soda s 1/2 teaspoon salt s 1 teaspoon ground cloves s 1/2 teaspoon ground nutmeg s 1 teaspoon ground cinnamon s 1-1/2 sticks unsalted butter. chopped s 1/2 cup raisins Frosting s 1/2 cup unsweetened cocoa powder s 3 tablespoons butter s 2 cups sifted powdered sugar s 2 tablespoons milk. 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. Top with whole pecans. (Beat in additional milk. sift together the dry cake ingredients. Add the remaining ingredients and blend. In a larger bowl. beat together the cocoa powder and butter. visit www. and head outside with your very own café umbrella and chair to enjoy the weather. Add the dry ingredients alternately with the buttermilk. Gradually beat in the remaining powdered sugar. Pour into the pan. cream the butter and sugars and then add eggs.com/carefreecooking 45 . Grease and lightly flour a 9 x 13-inch pan coated with DuPontTM Teflon® non-stick coating.) Frost with the icing when the cake is cool.teflon. In a medium-size mixing bowl. Preheat the oven to 375 degrees. Slowly beat in the milk and vanilla. Gradually beat in 1 cup of the powdered sugar. 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. to make the frosting a spreading consistency. In a medium-size bowl.

Medium heat is sufficient. 46 47 . Following a few simple safe-cooking guidelines can help keep the kitchen safe and enhance your cooking experience. Once the water droplets begin to sizzle and dance in the pan. as it can spray or shoot burning grease around the kitchen. flick a few drops of water onto the pan. s Don’t pour water on a grease fire. s It is important to make sure that your kitchen is properly ventilated. for a more carefree cooking experience and a safer cooking environment for your family. as well. This is why you should always move your pet bird out of the kitchen before cooking. Keep it clean: Wash cooking surfaces to remove grease and prevent fires. Play matchmaker: Use a stove burner that matches the size of the pan bottom. place a small crouton or piece of onion in the pan. These safety Important c ook tips ar e brou ing to you ght by Du non-st P ick c ont TM Teflo ® oating n . Roll up your sleeves: Don’t wear loose-fitting clothing. and curtains away from cooking surfaces. s The American Heart Association recommends using non-stick cookware as a great way to “create a healthier diet without losing out on flavor. this will cause overheating and can cause the handles to overheat. When the food is browning on the edges. Watch for feathered friends: Keep your pet bird out of the kitchen while cooking. turn off the burner. s If pot handles are hanging over the edge of the cooktop. and don’t discharge a fire extinguisher into a pan fire. as can any type of cookware preheated with cooking oil. and lid handy. s Position handles away from other burners or other heat sources to keep them from getting hot. Use the guidelines below as you prepare everyday meals.” s If you are preheating a pan without oil or grease. Watch the temperature: Don’t let your pans get too hot. or pulled off the stove. pot-holders. Keep air flowing: Turn on the exhaust fan or open a window before cooking. Any food placed into an overheated pan will burn. s Cooking fumes from unattended or overheated cookware can damage a bird’ s lungs with alarming speed. 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. which can be a burn hazard. margarine. s Temperatures can rise very quickly in an empty pan left on high heat. s Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen.Important Cooking Safety Tips Preparing Delicious Meals Starts with Safe Cooking. s Avoid preheating empty cookware on high heat. Handle with care: Turn pot handles inward to prevent dangerous spills. it is sufficiently preheated. put on an oven mitt. fats. s If you are at all concerned about your safety. actually spreading the fire. it can direct steam toward you. the gas flame should never extend up the sides of a pan. call 911. For example. s Unattended cooking is the number one contributor to cooking fires – the leading cause of fires in homes across America. s Direct contact with rising steam can be hazardous. Depending how this is done. snagged. s It is important to prevent grease buildup on the stove-top or in the range hood. with better-tasting results. Keep it healthy: Wash cooking surfaces to remove grease and prevent fires. oven mitt. Keep flammable items. knowing how to properly heat your cookware and work around a stove-top will help you prepare meals in less time. Stay in the kitchen: Never leave any heated cookware unattended. s With gas cooktops. such as rags. non-stick cookware can emit irritating fumes. and smother the flames by carefully sliding the lid over the pan. Don’t get steamed: Remove a hot lid by lifting it away from you. they can be knocked. or butter. s Never flick water into hot oil – it will spatter and be a burn hazard! s If a small fire starts in a pan on the stove. s If the pan has a small quantity of oil or fat in it. High temperatures can lead to intense spattering when food is added. Be prepared: Always keep a pot-holder. Heat it with care: Learn how to tell when your pan is properly preheated. s If accidentally overheated. the pan is ready for cooking. s Use cookware over a burner of a corresponding diameter size.

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