Star Brownies

Jazz up simple, easy-mix brownies by cutting with a cookie cutter.

Prep Time: 30 min

Total Time: 2 hours 0 min

Makes: 13 brownies

1	Original Supreme brownie mix (with chocolate syrup pouch)
	Water, vegetable oil and eggs called for on brownie mix box
1/2	cup Whipped fluffy white frosting (from 12-oz container)
	Decorating Decors stars

1.	Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2.	Remove brownies from pan by lifting foil; peel foil from sides of brownies. Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage plastic bag; seal bag. Cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.

Rd white and blue candy-topped Brownis Recepi

Colored candy-coated chocolate candies are the simple sprinkle that turns no-fail brownies into celebration brownies.

Prep Time: 10 min

Total Time: 1 hour 40 min

Makes: 24 brownies

1	Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
1 1/2	cups red, white and blue candy-coated chocolate candies

	Print these coupons...
	About Concordance™

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
2.	In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 15 minutes.
3.	Sprinkle candies over partially baked brownie. Bake 13 to 15 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for making batter; bake as directed in steps 2 and 3.

Lemony Carrot-walnut Bread

Love carrot cake? Skip the frosting, and try a sweet and spicy loaf with a boost of high-fiber cereal.

Prep Time: 15 min

Total Time: 2 hours 40 min

Makes: 1 loaf (16 slices)

1 1/2	cups Fiber One® original bran cereal
1	can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved
1	teaspoon grated lemon peel
1/3	cup lemon juice
1/4	cup vegetable oil
2	eggs
2 2/3	cups Gold Medal® all-purpose flour
3/4	cup sugar
2	teaspoons baking powder
2	teaspoons pumpkin pie spice
1/2	teaspoon baking soda
1/4	teaspoon salt
1/2	cup chopped walnuts

1.	Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
2.	In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.
3.	Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.
4.	Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
High Altitude (3500-6500 ft): Bake about 1 hour 20 minutes.

Blueberry Orange Breade

Blueberries and bran star in a quick and easy loaf that's a cousin to banana bread.

Prep Time: 20 min

Total Time: 3 hours 35 min

Makes: 1 loaf (16 slices)

1 1/2	cups Fiber One® original bran cereal
3/4	cup water
1	tablespoon grated orange peel
1/2	cup orange juice
2	cups Gold Medal® all-purpose flour
3/4	cup sugar
1 1/2	teaspoons baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
2	tablespoons vegetable oil
1	egg
1	cup Cascadian Farm® organic frozen blueberries (do not thaw)

1.	Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2.	In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
3.	Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
4.	Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
High Altitude (3500-6500 ft): Bake 1 hour 5 minutes to 1 hour 10 minutes.

Cereal double Banana Bread

Dried banana chips pump up the flavor in and on top of this bread. The crunchy banana-cereal topping is a bonus.

Prep Time: 15 min

Total Time: 3 hours 25 min

Makes: 1 loaf (16 slices)

Bread
3/4	cup sugar
1/4	cup canola or vegetable oil
3/4	cup buttermilk
2	teaspoons vanilla
1	egg
1	cup mashed very ripe bananas (2 medium)
2	cups Gold Medal® all-purpose flour
1	teaspoon baking soda
1/4	teaspoon salt
3/4	cup dried banana chips, chopped
2	cups Oatmeal Crisp® Almond cereal, slightly crushed
Topping
1/2	cup Oatmeal Crisp® Almond cereal, crushed
2	teaspoons sugar
2	teaspoons canola or vegetable oil
	Reserved 2 tablespoons banana chips

1.	Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
2.	With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
3.	Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
High Altitude (3500-6500 ft): Heat oven to 375°F. Add 1/4 cup water with the buttermilk. Bake 1 hour 5 minutes to 1 hour 10 minutes.

Buttermilk Banana Bread

Prep Time: 10 min

Total Time: 3 hours 40 min

Makes: 1 loaf (16 slices)

2	cups Fiber One® Honey Clusters® cereal
3/4	cup sugar
1/4	cup canola or vegetable oil
1	cup buttermilk
2	teaspoons vanilla
1	egg
1	cup mashed very ripe bananas (2 medium)
2	cups Gold Medal® all-purpose flour
1	teaspoon baking soda
1/4	teaspoon salt

1.	Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2.	In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
3.	Stir in cereal just until mixed. Spread in pan.
4.	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
High Altitude (3500-6500 ft): Heat oven to 375°F.

FlanksteakwithChimichurri Sauce

Prep Time: 15 min

Total Time: 4 hours 30 min

Makes: 4 servings

1	beef flank steak (1 1/2 lb)
1/4	cup chopped fresh parsley
1	cup vegetable oil
1/2	cup white wine vinegar
1/2	cup lemon juice
1	teaspoon crushed red pepper flakes
4	cloves garlic, finely chopped

1.	Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in shallow glass or plastic dish or resealable food-storage plastic bag.
2.	To make sauce, in tightly covered container, shake all remaining ingredients. Pour 1 cup of the sauce over beef; turn beef to coat with sauce. To marinate, cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours, turning beef occasionally. Cover remaining sauce and set aside to serve with beef.
3.	Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds (one-thousand one, one-thousand two), the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
4.	Remove beef from marinade; set marinade aside. Grill beef uncovered 12 to 16 minutes for medium doneness, brushing with marinade and turning once. Discard any remaining marinade. Cut beef diagonally across grain into thin slices. Serve with remaining sauce.

grilled Argentine steak salad

Prep Time: 35 min

Total Time: 35 min

Makes: 6 servings

Spicy Garlic Salsa
1/4	cup olive or vegetable oil
2	tablespoons chopped fresh parsley
3	tablespoons red wine vinegar
1	tablespoon lemon juice
1	teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2	teaspoon crushed red pepper
2	cloves garlic, finely chopped
Salad
2	medium green onions, thinly sliced (2 tablespoons)
2	large plum (Roma) tomatoes, chopped
1	lb boneless beef sirloin steak, 1 to 1 1/2 inches thick
1	large red or yellow bell pepper
1/4	teaspoon salt
1/8	teaspoon pepper
6	cups bite-size pieces salad greens
1	cup sliced fresh mushrooms (3 oz)

1.	In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside.
2.	Heat coals or gas grill for direct heat. Place steak and bell pepper on grill rack. Cover and grill over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until desired doneness.
3.	Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. In medium bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
4.	In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.

Flan

Prep Time: 15 min

Total Time: 1 hour 35 min

Makes: 4 servings

1/2	cup sugar
3	eggs, slightly beaten
1/3	cup sugar
2	teaspoons vanilla
1/8	teaspoon salt
1	can (12 ounces) evaporated milk (1 2/3 cups)

1.	Heat oven to 350ºF. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
2.	Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
3.	Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Special Touch

If you live near a Latin American bakery, pick up some of the beautiful cookies you’ll find there. They often accompany flan when it’s served for dessert.

Success

Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.