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Cooking Magazine
in the World!
Timeless Recipes from Trusted Home Cooks
™
®
#
AUGUST/SEPTEMBER 2007
$3.99 U.S./$4.99 Canada
Make Mine Chocolate!
August/September 2007
Tasty Tailgating
Rosemary
Our Cover...
Summer Celebration
Ice Cream Cake, p.
Blueberry Cheesecake, p.
Peaches ’n’ Cream Tart, p.
Features
Blue-Ribbon Recipes
Readers share outstanding fair entries
Tasty Tailgating
Game-day food the fans will love
‘Creative Cakes’
Recipe Winners
Our contest’s sociable top 12 recipes
Red Hat Revelry
A delicious theme for fun-loving ladies
Cookbook Tour
AUGUST/SEPTEMBER 2007
$3.99 U.S./$4.99 Canada
#
1
Cooking Magazine
in the World!
™
Timeless Recipes from Trusted Home Cooks
®
Contest Winners
See the sweet showpieces
readers designed!
Bruschetta Times Five
Bite into a variety of savory toppings
Make Mine Chocolate!
Luscious ways to satisfy your craving
Recipes
Winners from TOH’s
“road trip” contests
You Can Make a
Cover photo: Rob Hagen
Set stylist: Stephanie Marchese
Food stylists: Mary Franz, Jim Rude
Candy Land Cake!
Create one of the contest winners
Served on
‘Potluck Pleasers’
Blue-Ribbon Recipes
Departments
New Recipe Contest
43
Touring Country Kitchens
44
Our Family’s Favorite Grace
54
Does Anyone Have…?
56
Ask Our Test Kitchen Team
59
Stirring Comments
62
1,000
Taste of Home
Field Editors
63
Here’s Part of Our Staff
63
Ted’s Toothpick Contest
65
Recipe Index
67
Just Desserts
Editor’s Favorite Meal
Grilled salmon dinner delights guests
PLUS Means
You Get More!
My Mom’s Best Meal
Meat and potatoes served
to perfection
“Potluck Pleasers” Winners
For subscriber-only
BONUS recipes and features, visit
You’ll find…
Editor’s Favorite Meal
Good Food That’s
Good for You
Lighter burgers, ice cream
and granola
Getting to Know Herb
Rosemary delivers fresh flavor
Just Desserts
Fruit plays a sweet role
Cooking for One or Two
Patio-perfect sandwiches and salad
Complete Meal in Minutes
Half hour to a hearty sub supper
• 20 additional Cookbook
Tour finalist recipes
• Bonus blue-ribbon recipes
• More tailgating favorites—
and a video
• Party-perfect appetizers
and snacks
• Chocolate lovers can’t
get enough
• 30-minute meals for
busy days
• Neat kitchen was once
a shop!
More Recipes
Table Talk
Editor
Ann Kaiser
Managing Editor
Barbara Schuetz
Senior Art Director
Sandra L. Ploy
Food Director
Diane Werner RD
Food Editor
Patricia Schmeling
Senior Recipe Editor
Sue A. Jurack
Recipe Editors
Mary King, Christine Rukavena
Assistant Editor
Melissa Phaneuf
Copy Editor
S.K. Enk
Editorial Assistants
Jane Stasik, Mary Ann Koebernik
Graphic Art Associate
Ellen Lloyd
Test Kitchen Manager
Karen Scales
Test Kitchen Home Economists
Peggy Woodward RD, Tina Johnson, Marie Parker,
Annie Rose, Wendy Stenman, Amy Welk-Thieding RD;
Contributing: Dot Vartan
Test Kitchen Assistants
Rita Krajcir, Kris Lehman,
Sue Megonigle, Megan Taylor
Recipe Asset Systems Manager
Coleen Martin
Photographers
Rob Hagen (Senior), Dan Roberts,
Jim Wieland, Lori Foy
Senior Food Stylist
Sarah Thompson
Set Stylists
Jenny Bradley Vent (Senior),
Dolores Schaeffer
Assistant Food Stylists
Kaitlyn Besasie, Alynna Malson
Photo Studio Coordinator
Kathy Swaney
What a sweet job
we had judging more than 4,000 entries in our “Creative
Cakes” contest! And, as you might imagine, it was a huge undertaking. First, we ed-
itors looked at every photo entered—even projecting those sent by E-mail onto a
large screen to get a good look.
Then,we assembled a panel that included several of our food stylists to vote on the
top contenders. As they looked for the most distinctive entries with the best visual
impact, the judges oohed and aahed over the fancy cakes, chuckled at the funny
ones—and, overall, were mighty impressed with the imagination and talent shown.
Turn to page
to see the winners and visit
for the
runner-up cakes plus more eye-catching entries. Also, see pag
for the “sweet
path” to making one of the first-prize winners!
We Loved Your Parties
Although only a photo of the cake was required for the contest, some en-
tries included snapshots of the happy cake maker or delighted recipient.
For example,Gayle Fill (right) of Stockbridge,Michigan sent the cute shot
at right, explaining,“When our grandson, Miller, turned 4, he wanted a
camouflage Jeep cake for his birthday. I made one using two 9- by 13-
inch cakes for the Jeep and 6-inch round cakes for the tires.
“His grandpa came up with parts like a piece of Plexiglas for the
windshield and small driveway reflectors for the lights.We had so
much fun figuring it all out!”
“Back to School” for Great Cooking Ideas!
Our
Taste of Home
Cooking School turned out to be a spe-
cial reunion for Winnie Shafer and her family. She writes,
“My sisters, brother and I—the Humbert siblings—all at-
tended your
TOH
cooking show last spring at the
Susquenita High School in Duncannon, Pennsylvania (left).
We graduated from 1969 through 1978,and it was the first
time we had all been back at the school at the same time
since the 1970s.We had a great evening!”
The fall Cooking School schedules are on pages
and
Hope you’ll join us
at one near you!
President
Barbara Newton
Senior Vice President, Editor in Chief
Catherine Cassidy
Creative Director
Ardyth Cope
Founder
Roy Reiman
Vol. 15, No. 4, August/September 2007 © Reiman Me-
dia Group, Inc., 2007. “TASTE OF HOME” (ISSN
1071-5878) (USPS 010-444) (Canadian GST No.
876052820 RT). (Canadian Distribution) Publications
Mail Agreement No. 40065693.
“Periodicals postage paid at Greendale, WI and ad-
ditional mailing offices.” Published bimonthly, by Reiman Publications, for
people who love
practical
cooking.
Printed in USA.
Taste of Home
is a
registered trademark of Reiman Media Group, Inc.
Editorial offices: 5400 S. 60th St., Greendale WI 53129-1404.
Send stamped return envelope with photos, manuscripts and inquiries. Ma-
terial in this publication
may not be reproduced in any form without per-
mission. “
POSTMASTER: Send address changes to Taste of Home, P.O.
Box 992, Greendale WI 53129-0992.” Return undeliverable Canadian ad-
dresses to: Customer Service, P.O. Box 905, Niagara Falls ON, L2E 7L1.
Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs.,
$39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 6% GST or 14%
HST, where applicable; international subscriptions: $25.98 per year,
U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA
51593-0794. Allow 4-6 weeks.
Questions About Your Subscription?
Write to Taste of Home Cus-
tomer Service, P.O. Box 991, Greendale WI 53129-0991; call 1-800/344-
6913; or E-mail
For address
changes, include both old and new addresses. If the Post Office alerts us
that your magazine is undeliverable, we have no further obligation unless
we receive a corrected address within 1 year.
Notice About Continuous Renewal:
As a service to subscribers, we
recently tried offering Continuous Renewal Service. If you are among the
subscribers who signed up, please be advised that we have discontinued
Continuous Renewal Service until further notice. To renew your subscrip-
tion, please return one of the renewal notices you receive by mail or with
your issues, or call 1-800/344-6913.
Consumer Information:
Reiman Publications may share information
about you with reputable companies in order for them to offer you prod-
ucts and services of interest to you. If you would rather we not share in-
formation, please write to Reiman Publications Customer Service Mailing
List, P.O. Box 991, Greendale WI 53129-0991.
Our Editor in Chief Hit the Road!
Last fall,
TOH’s
Catherine Cassidy made a nationwide tour to introduce
The Taste
of Home Cookbook
and inspired local cooking contests along the way.
“I was happy to read in the newspaper that Catherine would be at a bookstore in
Lexington, and the store was sponsoring a potluck recipe contest to coincide with
the promotion,” wrote field editor Anna Jean Allen of West Liberty, Kentucky. “I en-
tered my buttermilk cake and was tickled pink to be called in for the final judging.”
See Catherine and Anna Jean on page
ith five winning recipes from the “road
trip.” There are 20 more finalists’ recipes on our Web site.
Beginning in September,
The Taste of Home Cookbook
will include a free
interactive CD with 473 new recipes and entertaining ideas. More about that
next time.
Enjoy this issue…it’s sure to whet your appetite!
—The Taste of Home Staff
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Taste of Home •
August/September 2007
Behind the scenes at Taste of Home
 Blue-Ribbon
Butterscotch Swirl Cake,
Triple-Apple Pie and
Golden Lemon Bread are
winning fare. Recipes are
below and on the next page.
Looking for recipes
guaranteed to win raves? These showstoppers have earned
awards at fairs and festivals throughout the nation, and they’ve passed with flying
colors in the
Taste of Home
Test Kitchen. So, get out your measuring cups and in-
gredients...and impress family and friends with recipes sure to satisfy.
ar until light and fluffy. Add 5 eggs, one at a
time, beating well after each addition. Stir
in extracts. Combine the flour, baking soda
and baking powder; add to creamed mixture
alternately with sour cream, beating well af-
ter each addition.
Transfer 2 cups of batter to another
large mixing bowl; beat in the pudding mix,
butterscotch topping and remaining egg
until well blended. Pour half of the plain bat-
ter into a greased and floured 10-in. fluted
tube pan. Top with half of the butterscotch
batter; cut through with a knife to swirl. Re-
peat layers and swirl.
Bake at 350° for 65-70 minutes or until a
toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing
from pan to a wire rack to cool completely.
For glaze, in a small saucepan, combine
the butter, brown sugar and milk. Bring to a
boil. Remove from the heat; add confec-
tioners’ sugar and vanilla. Beat until smooth
and creamy. Drizzle over cake; sprinkle
with pecans.
Yield:
12 servings.
Butterscotch Swirl Cake
❧
PREP: 30 min.
❧
BAKE: 65 min. + cooling
“I was tickled when
my swirled dessert took
first place and ‘Best
of Division’ at the Los
Angeles County Fair,”
says field editor Mari-
na Castle-Henry of
Burbank, California.
“People hovered over it, com-
menting on how pretty it looked. I
was basking in all the attention.”
1 cup butter, softened
2 cups sugar
6 eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant
butterscotch pudding mix
3/4 cup butterscotch ice cream
topping
BUTTERSCOTCH GLAZE:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
In a large mixing bowl, cream butter and sug-
Blue-Ribbon Recipes continued…
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Recipes
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