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do not open oven . Turn off oven and let
sit in warm oven for an additional 1-1/2
hours to dry out. Transfer to a wire
rack to cool completely. Store in an
airtight container.
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g • pro. 0g •
fat 1g • sat. fat. 0g • chol. 0mg • sod. 8mg •
calc. 1mg • fiber 0g
Tip: Meringues are best when made on
a dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. Butter and dust with
powdered sugar. Pipe concentric circles of
meringue into the 3-inch rounds. Pipe anoth-
er 2 circles on the outermost edge of the
meringues. Bake as directed, but increase
the baking and resting time to 2 hours.
Makes 4.
Apple Cranberry Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped with a scoop of vanilla
ice cream or softly whipped cream.
Preparation: 15 minutes, plus baking time.
Makes 18 – 24 servings
Cooking spray
3 cups sliced apples *
(peel, core, quarter apples, cut into
1/8-inch slices)
Juice of 1 lemon
3/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, cut into
1/2-inch pieces
4 large eggs
2 teaspoons vanilla extract
1/2 cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
Preheat oven to 350° F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15 cup) with cooking spray.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Place the flour, baking powder, and salt
in a medium bowl.
Mix on speed 1/Low
to blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large
bowl. Mix on speed 2/Low to cream
until well blended, 1 minute. Add eggs
and vanilla; mix on speed 2/Low until
smooth and creamy, about 50 seconds.
Add the flour mixture; mix on speed
1/Low until combined and smooth, 1
minute. Batter will be very thick. Spread
2/3 of the batter in the prepared pan.
Top evenly with the apple and cranberry
mixture. Spoon the remaining batter
randomly over the top of the apple
mixture. Bake in preheated oven for
55 to 60 minutes, until a tester inserted
in the center comes out clean. Cool
in pan on a wire rack for at least
30 minutes before cutting.
* About 1-1/2 pounds apples before trimming.
Nutritional information per serving (24 pieces):
Calories 253 (31% from fat) • carb. 56g • pro. 3g •
fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg •
calc. 31mg • fiber 2g
Sunshine Chiffon Cake
Made with oil rather than butter or
shortening, chiffon cakes are moist and light in
texture. With flecks of fresh citrus, this one is
good on its own, or served with sliced fresh fruit.
Preparation: 15 minutes or less, baking time
60 – 70 minutes.
Makes 16 servings
2-1/4 cups cake flour
1-1/2 cups granulated sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon finely chopped
lemon zest
1 tablespoon finely chopped
orange zest
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup frozen orange juice concentrate,
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