Taste of Home April-May 2013

Get Your Spring On One of the many reasons i love you all: You’re always ready with recipes to share whenever there’s an occasion—big or small—to celebrate. You sent in TERRIFIC SIDES AND DESSERTS TO PASS, like Jenni Dise’s Creamy Herb Deviled Eggs for Memorial Day, page 26. “My secret ingredient: ranch dressing.” Edwina Gadsby says her Caramelized Apple Hand Pies, page 42, are for sharing, but no one expects you to. And if you’re looking for something fabulous to serve at a graduation party, don’t miss Jackie Ruckwardt’s Loaded-Up Pretzel Cookies, page 48. THE SIZZLE OF SAUSAGES ON THE GRILL gathers the family close, too. Just ask Keeley Weber of Sterling Heights, Michigan. “I have a young 20s crowd of my son’s friends that I cook for regularly. Grilled Beer Brats…

It’s Da Bombe, Mom! Mother’s Day Bombe In a large bowl, spread softened ice cream in layers about 1 inch thick, freezing each layer until firm (about 30 minutes) before adding the next layer. Freeze bombe until firm. To unmold, remove bombe from the freezer and invert onto a serving plate. Wrap a warm, wet towel around the inverted bowl to release, if needed. —MRS. HOLIDAY, AKA MARIE LOUISE LUDWIG PHOENIXVILLE, PA BLOGGERS WE Carrots ’N’ Cake Our latest crush is Tina Haupert (carrotsncake.com), whose revamped desserts, good-for-you entrees and low-calorie cocktails inspire her fans to eat healthfully. Her philosophy of nutritious meals plus the occasional indulgence is easy to adopt. And who can resist snapshots of her trusty sidekick, Murphy—part pug, part food vacuum? How did healthy cooking become…

Locate the graduation cap in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? Tell us where by going to tasteofhome.com/hiddenobject. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our February/March 2013 issue, the red roses were hidden on page 43. COOK TO COOK Burger Secrets 1 “I add Worcestershire sauce, minced garlic and a bit of ranch dressing to my ground meat mix. It makes for one happy husband!” —HEATHER SHORE TAMAQUA, PA 2 “Butter and toast the buns, and stuff the patty with yum: sauteed onion, fresh jalapeno, cooked bacon bits and cheese. Cook it on a…

This cake is as scrumptious as it is pretty, not to mention a winner at the county fair. Share this reader’s family favourite for a sweet spring. Decorate a Window Box Box Press cookies against sides of cake. Tie two shoestring licorice together to make a longer strand. Wrap and tie strands around window box. Flowers Cut Fruit Roll-Ups with flower-shaped cutters. Sandwich cutouts around a lollipop, moistening edges with water. Stems & Leaves Insert straws in cake. Top with lollipop flowers. Cut leaves from green licorice and place them in the cake. Sunshine Cake I took this cake to the county fair for 4-H and easily brought home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar. —LEAH WILL BEL AIRE,…

Grilled Beer Brats with Kraut I made this for my son’s 21st birthday bonfire, attended by a dozen buddies. The kraut topping flavors are fabulous. —KEELEY WEBER STERLING HEIGHTS, MI PREP: 45 MIN. • GRILL: 35 MIN. MAKES: 12 SERVINGS 6 bacon strips, chopped 1 large onion, chopped 1 medium apple, peeled and thinly sliced 2 garlic cloves, minced 1 can (14 oz.) sauerkraut, rinsed and well drained 3 Tbsp. spicy brown mustard 1 Tbsp. brown sugar 12 uncooked bratwurst links 1 bottle (12 oz.) dark beer 12 hoagie buns, split 1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. 2. Cook and stir onion in bacon drippings until softened. Reduce heat to medium-low; cook 15-20…

PARTY 1 MAY FLOWERS & BRIDAL SHOWERS Fresh Berry & Almond Tarts We had a Taste of Home party with friends who love to try new recipes. These sweet bites were a hit. —SHEILA WYUM RUTLAND, ND PREP: 15 MIN. • BAKE: 10 MIN. + COOLING MAKES: 16 INDIVIDUAL TARTS 1 pkg. (14.1 oz.) refrigerated pie pastry 1 pkg. (8 oz.) cream cheese, softened 1/4 cup confectioners’ sugar 1/4 tsp. almond extract 2 cups fresh blueberries 2 cups fresh raspberries 1/4 cup sliced almonds, toasted Additional confectioners’ sugar, optional 1. Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each to 1/8-in. thickness. Cut with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries…