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5A Wednesday, December 26, 2012 ��� Daily News County Fare & tasty fresh Ask a cook: Can I mix flours? By Kathleen Purvis The Charlotte Observer (MCT) Q: I���m trying to get the best texture in my favorite pound cake. Can I mix cake flour and all-purpose flour? A: The biggest difference between flours is the amount of protein, which leads to the development of gluten, the stretchy bands that join molecules. For strong, crusty bread, you want lots of gluten. For tender biscuits, you don���t want much. For cakes, you need something in the middle. Bread flour is highest in protein, at 12 percent to 13 percent. All-purpose flour is next, at 10 percent to 12 percent protein. Pastry flour is a little lower, at 8.5 percent to 9.5 percent. And cake flour, which usually comes in a box, is the lowest, at 7 percent to 8.5 percent. Pastry flour can be difficult to find in supermarkets. But if you mix 2 cups all-purpose flour and 1 cup cake flour, you���ll get a protein level that���s very close. You may find it works better for biscuits, pie crusts and some cakes. Besides having less protein, cake flour also is chlorinated, so it absorbs less water and leads to a drier texture. That could be an advantage to making a tender pound cake, although you���ll have to try it to see if you like the result. Waffle iron updates treat for winter break MCT photo By Liz Granger Chicago Tribune (MCT) You���ve distributed the presents and recycled the paper. Now it���s time to enjoy the real gift of the season: spending time with the people you love. In order to unite the tiny tots of your home, we found the perfect recipe for the waning winter break. It���s exciting for eager elves, relaxed for newly emancipated Santas and healthy for those who���ve been naughty. Meet the PBRB, a quick, nutritious and delicious pressed sandwich that blogger and author Catherine McCord dreamed up while glancing at her appliances one day. ���We have all of this equipment in our kitchens, and (it���s) used for just one thing. We have rice cookers for rice and a waffle iron for waffles, but I���m always looking to make that equipment stretch,��� says McCord, who includes the recipe in her new cookbook ���Weelicious: One Family, One Meal��� (William Morrow, $27.50). With the PBRB, McCord uses a waffle iron in lieu of a panini press. She unites fresh raspberries, bananas and nut butter between two slices of sandwich bread into a morsel that begs to be warmed by a press of the simple (and big kid-friendly) machine. Let the little kids prepare the filling for these sandwiches by mashing together raspberries and banana. Once this mixture is heated, McCord says, it becomes a simple jam. ���Instead of uber-sugary preserves and jelly, it���s naturally sweet,��� she says. ���You���re getting the fiber from the raspberries, and all sorts of vitamins.��� McCord says that involving your children in the cooking can stave off picky eating by giving them control of their food. When they smash the ���bright red raspberries with the yellow banana,��� they watch the color, texture and flavor change. For a savory bite, McCord swaps olive tapenade and cream cheese for the fruit filling. She also likes to riff on grilled cheese adding avocado and tomato. ��������� PBRB ���WAFFLE��� SAMMIES Prep: 10 minutes Cook: 5 minutes per sandwich Makes: 4 servings From ���Weelicious,��� by Catherine McCord. For a crisper crust, butter the outside of the bread slices before cooking in the waffle iron. 1 ripe banana 1���2 cup fresh raspberries 8 slices whole wheat bread 1���2 cup peanut, almond or sunflower butter Heat the waffle iron. Place the banana and raspberries in a bowl; mash with a fork. Spread 2 tablespoons of the banana-raspberry mixture on 1 bread slice. Spread 2 tablespoons nut butter on a second bread slice; press together to make a sandwich. Repeat to make the rest of the sandwiches. Cook each sammie in the waffle iron until golden, 3-5 minutes. Cool; serve. Traditional New Year���s dishes SOBA SUSHI ROLLS ���Long noodles are associated with long life and good health,��� says Hiroko Shimbo, author of ���Hiroko���s American Kitchen��� (Andrews McMeel, $24.99). Here she turns soba noodles into sushi rolls. Pair with your favorite cold dipping sauce. Slice 1 medium mango, half an avocado and 1 peeled Kirby or pickling cucumber into 1���2-by-3 1���2-inch sticks. Slice 3 ounces smoked salmon into 1-inch-wide strips. Divide 9 ounces soba noodles into 4 portions; bind one end of each together with a rubber band. Cook the noodles in a large pot of boiling water per package instructions. Drain; leave rubber bands on. Rinse noodles well under cold water; drain. Pat dry with a paper towel. Lay a bamboo sushi rolling mat on your work surface; ready 4 sheets nori seaweed. Position 1 nori sheet on the mat with one edge flush with the mat edge nearest you. Place 1 bundle cooked noodles at the nori���s near edge, with the tied end protruding from the right side. Cut off the tied end; discard. Spread the noodles to cover two-thirds of the nori sheet, leaving the top exposed. Place 2 avocado sticks, 3 each of the mango and cucumber sticks, and one-quarter of the salmon across the edge nearest you. Roll nori tightly around noodles. Make three more rolls; cut each into 8 pieces. Makes: 32 pieces ��������� ZESTY BLACKEYED PEA SALSA The Southern tradition of eating black-eyed peas ��� or any field peas for that matter ��� for good luck often shows up in the pea-and-rice hoppin��� John. Here the legumes become a salsa-styled appetizer from Sheri Castle���s ���The New Southern Garden Cookbook.��� Serve with tortilla chips, or with saltines as they do in Texas, where it���s sometimes called Texas caviar. Place 2 cups frozen black-eyed peas in a large saucepan. Add cold water to cover by 2 inches and a pinch of salt; heat to a boil. Skim off foam, reduce heat and simmer until tender, about 25 minutes. Drain; transfer to a mixing bowl. (You may also use canned black-eyed peas, drained and rinsed.) Stir in 1���4 cup each red wine vinegar and vegetable oil, 1���2 teaspoon Worcestershire sauce, 1���4 teaspoon hot sauce, 1 teaspoon kosher salt and 1���2 teaspoon each ground black pepper and ground cumin; let beans cool to room temperature, stirring occasionally. Stir in 1���2 cup fire- MCT photo Traditional New Year's dishes transform into fortune-packed appetizers. 8049 Hwy 99E, Los Molinos, CA ���Your Family Supermarket��� We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good Dec. 26 thru Jan. 1 Fresh, BonelessSkinless Fryer Breasts USDA Boneless, Choice, Beef Pork T-Bone or Tenderloins Porterhouse Steaks 199 699 $ (Not to exceed 9% fat) 299 $ lb. $ lb. lb. Produce Specials Creamy, Large Avocados Melissa���s Blackeyed Peas Crisp Celery 11oz. package 3 for 79�� 259 $ 198 $ 129 100 $ ea. ea. Fresh, Juicy Mangos Sweet Satsuma Mandarins $ lb. Russet Potatoes 5lb. Bag 119 $ ea. ea. Grocery Specials Hot Pockets 15 oz cans Malt-OMeal Cereal 7.5-10 oz Dennison���s Chili 11.3-15.5 oz boxes Western Family Soft Drinks Jif Peanut Butter 17.3-18 oz. jar 2 Liters 500 199 $ 4 for $ ea. Smucker���s Preserves Lays Potato Chips 12.75-18 oz. jar 10-10.5 oz. bags 89�� 199 $ +crv ea. Nabisco Snack Crackers 299 $ Bar-S Corn Dogs Cheese IWS Singles 3 lbs. 5.5-9.1 oz. boxes 12 oz. 500 $ 2 for Sierra Nevada Beer 299 549 $ $ Coors, MGD or Bud 18 pack 299 $ ea. Pepsi Soft Drinks 2 Liters 500 $ 4 for 599 $ No substitutions Fresh Cooked Crabs Now available! Price subject to market condition 349 $ lb. USDA Choice, Boneless Beef Rump Roasts Ground Sirloin 299 $ lb. Fresh Hash Browns or Home Fries & Toast 7875 HWY 99E S ORDER LOS MOLINOS, CA TO GO 384-1265 384-1563 Meat Specials We Accept EBT 299 Chicken Fried Steak & 2 Eggs canned mild green chilies. Cover; refrigerate at least 4 hours or overnight. To serve, stir well and check seasoning. Makes: 2 cups ��������� MINI CHARD AND CHORIZO TARTS roasted diced tomatoes, drained; 1���2 cup corn kernels; 1���2 cup diced red bell pepper; 1���4 cup finely chopped onion; 1���4 cup finely chopped flat-leaf parsley; 1 to 2 pickled or fresh jalapenos, finely chopped; and 2 tablespoons chopped fresh or $ Breakfast Special Served 6:30am-2pm 7 days a week Greens for New Year���s mean wealth in several cultures, including the South, while pork symbolizes progress or wealth and prosperity throughout much of Europe and in Cuba. These mini tarts combine those ingredients. Remove the stems from 1 bunch chard, saving the stems for another use. Chop the leaves coarsely; wilt in a large stock pot with a little water until soft. Drain; allow to cool. Wring out as much liquid as possible with your hands. Place chard in a bowl; add 1���2 pound ricotta, 1���4 teaspoon salt, 4 lightly beaten eggs, 1 link Mexican chorizo sausage (cooked, casing removed, crumbled), 1 clove garlic, minced and sauteed, 1���2 cup finely chopped sauteed onions. Roll out savory dough for two 9-inch pies (or use frozen, prepared dough, thawed) on a lightly floured surface. Cut into circles wide enough to tuck into individual 2-inch tartlet pans or small muffin tin cups. Tuck crust into pans or muffin tin. Fill with chard mixture. (You may have some mixture leftover.) Top each with a small slice of red bell pepper. Bake at 350 degrees until filling is set and crusts are golden brown, 30 minutes. Makes: About 24 tartlets By Judy Hevrdejs, Bill Daley and Joe Gray Chicago Tribune (MCT) 18 pack 12 pack 1299 $ +crv 1299 $ +crv 499 $ +crv Find us on Facebook! facebook.com/nuwaymarket