Presidential candidates' wives cook up cookie competition

The presidential race is in high gear and its influence is being reflected even in the very specialized sphere of cookie baking.

For its 2004 Election Cookie Cook-Off, Family Circle magazine is publishing two recipes from candidates' wives in its July 13 issue.

The competing munchables are Laura Bush's oatmeal-chocolate chunk cookies, and Teresa Heinz Kerry's pumpkin spice cookies. Home bakers are invited to put them to the taste test and vote for their favorite. Recipes on 3C.

"We're delighted that Laura Bush and Teresa Heinz Kerry are putting their cookie recipes into the running for our fourth election competition," said Susan Ungaro, Family Circle's editor in chief.

The magazine first invited wives of presidential hopefuls to submit cookie recipes for publication in 1992, calling on readers to vote for their preferred recipe. The magazine says cookie cookoff results have predicted the presidential winners since then.

Family Circle says home cooks may cast their cookie ballots on a postcard postmarked by Aug. 1, addressed to: Family Circle Cookie Cook-Off, Dept. MJ, 375 Lexington Ave., New York, NY 10017.

Quincy Jones' Thriller Ribs

2 rib racks
2 teaspoons Spike seasoning
1 teaspoon Accent seasoning
1/2 teaspoon freshly ground black pepper
5 racks baby back ribs (about 5 pound)
6 garlic cloves, minced
2 large jalapeño peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced

In a cup, combine Spike and Accent seasonings and black pepper. Sprinkle 1/4 teaspoon seasoning mixture on each side of the rib racks.

In a small bowl, combine the minced garlic, jalapeño peppers, and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.

Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400 degrees F.

Before placing the ribs in the oven, reduce the temperature to 300 degrees F. Bake the foil-wrapped ribs for 6 to 8 hours.

Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.

Makes about 8 servings.

Note from Quincy: "There are two secrets to the ribs: marinade and time. It's a dry marinade, not a sauce. The meat is packed tight with garlic, green peppers, jalapeños, onions, seasonings. Basically you're mainlining the meat with all that good stuff. You wrap the marinated ribs in tinfoil and refrigerate them for two days. Then you cook them for—well, you can cook them for six hours, but I do it for eight. And the great part is that the meat just falls off the bone."

Carol Burnett's Raspberry Coffee Cake

1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries

Melt and cool unsalted butter. Preheat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.

Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.

In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.

Sugar Crumb Topping
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour

With metal blade in place, add all ingredients to food processor. Process to a fine consistency.

Richard Simmons' Royal Trifle

Custard
3 cups 1 % milk, divided 750 mL
1/4 cup granulated sugar 50 mL
2 tablespoons cornstarch 25 mL
2 tablespoons flour 25 mL
1/8 teaspoon salt 0.5 mL
1 large egg
1 tablespoon margarine 15 mL
2 teaspoons vanilla extract 10 mL

Sponge Cake
2 large eggs
1/2 cup granulated sugar 125 mL
3 tablespoons water 50 mL
1/2 teaspoon vanilla extract 2 mL
1/4 teaspoon almond extract 1 mL
2/3 cup cake flour 150 mL
1 teaspoon baking powder 5 mL
1/4 teaspoon salt 1 mL
1/2 cup cherry jam 125 mL
1 cup each fresh strawberries and and pitted sweet cherries 250 mL
1 kiwi, peeled and sliced
2 tablespoons sliced almonds, toasted 25 mL
Nondairy, whipped topping

CUSTARD: In saucepan, heat 2 1/2 cups (625 mL) milk until scalding.

In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup (125 mL) cold milk. Gradually whisk in hot milk and return to saucepan. Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla; refrigerate.

SPONGE CAKE: Line bottom of 13 x 9 inch (3.5 L) baking pan with wax paper. Lightly coat paper with cooking spray.

In bowl, beat eggs and sugar until thick. Gradually beat in water, vanilla and almond extract.

In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake in 375 degree F (190 degree C) oven for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.

Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.

TO ASSEMBLE TRIFLE: Unroll cake and spread with jam; roll up again and cut into 1/2 inch (1 cm) slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight. Garnish with fruit, toasted almonds and topping.

Makes 8 servings.

Robert Duvall's Mother's Crab Cakes

1 pound crab meat, jumbo, lump or back-fin*
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled

* The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both.

Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served.

Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside.

The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'ouvres.

A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.

Roma Downey's Irish Stew

3 pounds boneless lamb shoulder 1.5 kg
2 tablespoons vegetable oil, divided 25 mL
1 tablespoon butter 15 mL
2 onions, chopped
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour 25 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon dried thyme 2 mL
3 cups beef stock or water 750 mL
1/2 cup dry red wine (optional) 125 mL
1 large potato, peeled and sliced 1
2 cups baby carrots 500 mL
1/2 pound pearl onions 250 g
1 cup frozen peas 250 mL

Trim lamb and cut into bite-size pieces about 3/4 inch (2 cm). In heavy saucepan, heat 1 tablespoon (15 mL) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic; sauté until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended. Add stock and red wine, if using. Stirring constantly, bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.

Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.

Meanwhile, in saucepan, heat 1 tablespoon (15 mL) oil; sauté pearl onions until browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and adjust seasonings.

Serve with Roma Downey's Irish Soda Bread.

Makes 6 to 8 servings.

******

Roma Downey's Irish Soda Bread

3 1/2 cups all-purpose flour 875 mL
3 tablespoons granulated sugar 50 mL
3/4 cup raisins (optional) 175 mL
1 tablespoon caraway seeds (optional) 15 mL
1 tablespoon baking powder 15 mL
1 teaspoon baking soda 5 mL
1/2 teaspoon salt 2 mL
1 1/2 cups buttermilk 375 mL
3 tablespoons melted butter 50 mL
1 egg

In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened. Turn out dough onto lightly floured surface; knead lightly just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights. Bake in 375 degree F (190 degree C) oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean. Let pan cool on rack for 5 minutes before serving.

If you make it without the raisins, serve with Roma Downey's Irish Lamb Stew.

Makes 8 servings.

ROFLOL!

Rosalyn Carter's Strawberry Cake

1 (18.25 ounce) box yellow or white cake mix
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped nuts (optional)
4 eggs
2 tablespoons flour
1 (10 ounce) package frozen sliced strawberries, thawed,
or 1 pint fresh berries sprinkled with 1/2 cup sugar
1/2 pint heavy cream, whipped

Preheat oven to 350 degrees F. Grease a 10-inch angel food or Bundt pan.

Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended. Pour batter into pan and bake for 55 to 65 minutes or until tester comes out clean. Cool 10 minutes on rack.

Turn out and cool completely. Serve plain or with lightly sweetened whipped cream.

Sarah Ferguson's Chocolate Chip Scones

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter to make coarse crumbs. (Tip: Make sure butter is well chilled to produce the flakiest texture.) Stir in the chocolate chips. Mix in the orange juice to form a dough.

Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about 1/2-inch thick. With a 2 1/2-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on wire racks.

Makes 12 scones.

Senator John Breaux's Cajun Deep Fried Turkey

4 ounces liquid garlic
4 ounces liquid onion
4 ounces liquid celery
1 tablespoon red pepper
2 tablespoons salt
2 tablespoons Tabasco
1 ounce liquid crab boil or 1 tablespoon Old Bay Seasoning
1 poultry or meat injector
1 defrosted 10- to 12-pound turkey
5 gallons peanut oil

Sauté first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest.

Use a 10-gallon pot for frying. Bring peanut oil to 350 degrees F and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.

You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.

The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil.

Senator Robert Dole's Apple Pie

This 1988 Ladies Home Journal first prize apple pie winner was from the senator's wife, Elizabeth Dole.

Filling
6 tart apples (Granny Smith, Jonathan
or Pippin), peeled, cored, sliced
2/3 cup granulated sugar
Water
2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon cinnamon
Pinch of nutmeg

Combine apples, sugar and 1/2 cup water in a large skillet. Bring to a simmer over medium heat, then cover and cook 5 minutes. Dissolve cornstarch in 1/4 cup water in a small bowl; stir into apple mixture. Bring to a boil, then cook, stirring occasionally, for 2 minutes. Remove from heat. Stir in the butter, cinnamon and nutmeg. Cool.

Pastry
1/2 cup butter, softened
1/3 cup firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 cup chopped pecans

Beat the butter and brown sugar in mixing bowl with an electric mixer on medium speed until light and fluffy. With mixer at low speed, beat in the flour and pecans. Press dough into a 10-inch pie plate and refrigerate 10 minutes.

Topping
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon mace
1/4 cup cold butter, cut up

Combine flour, pecans, brown sugar, cinnamon, ginger and mace in a medium bowl. With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Set aside.

Preheat oven to 400 degrees F.

Spoon filling into the pastry shell. Sprinkle topping evenly over apples. Bake for 10 minutes. Reduce oven temperature to 375 degrees F. Bake for 30 minutes more or until apples are tender. If topping browns too quickly, cover loosely with foil. Cool on a wire rack.

Tennessee Ernie Ford's Pancakes or Waffles

1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons granulated sugar
1 egg
1 cup buttermilk
3 tablespoons melted butter

Mix dry ingredients in bowl. Add egg, buttermilk and butter. Stir by hand until blended. The batter will foam up and look fluffy. Add more milk if batter becomes too thick. Makes deliciously light pancakes and waffles.

Serves 3 or 4.

Walt Disney's Chili and Beans

2 pounds dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 pounds coarsely ground lean beef
1 teaspoon chili powder, or to taste
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 (28 ounce) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more
spicy chili: 1/8 teaspoon each coriander, turmeric, chile
seeds, fennel, cloves, cinnamon, dry ginger or
1 small yellow Mexican chile pepper

Wash and sort beans and soak overnight in cold water.

Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.

Meanwhile, heat oil in large saucepot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.

When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.

Willard Scott's Hot Fudge Cake

1 cup all-purpose flour
2 tablespoons margarine, melted
3/4 cup granulated sugar
1 cup chopped walnuts
2 tablespoons cocoa
1/2 teaspoon salt
1/2 cup milk
2 teaspoons baking powder
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot tap water

Grease a 9-inch square baking dish or pan. Preheat oven to 350 degrees F.

Into large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in walnuts. Spread in prepared dish. Sprinkle brown sugar and 1/4 cup cocoa over batter in dish. Pour hot water over entire batter. Bake for 35 to 40 minutes or until batter is set and sauce bubbles. Let cool before slicing. (It makes its own chocolate sauce.)

Enjoy with vanilla ice cream or whipped cream, if desired.

Serves 6.

William Shatner's Banana Nut Bread

2/3 cup honey 150 mL
1/2 cup butter 125 mL
2 eggs
1 tablespoon yogurt 15 mL
3 ripe bananas
1 1/2 teaspoons baking soda 7 mL
1 3/4 cups whole wheat flour 425 mL
1/4 cup wheat bran 50 mL
1/4 teaspoon salt 1 mL
1/3 cup chopped nuts 75 mL

Cream together honey, butter, eggs and yogurt. Mash bananas well with fork; stir in baking soda and set aside.

Mix together flour, bran, salt and remaining mixture. Add bananas; mix thoroughly. Stir in nuts. Pour into buttered 9 x 5-inch (2 L) loaf pan. Bake in 350 degree F (180 degree C) oven for 1 hour or until tester inserted in centre comes out clean. Remove from pan and cool on rack.

Makes 1 loaf.

Right after they beat their husbands into submission.

Annette Funicello's Steak in a Bag

2 pounds top sirloin steak, cut 2 1/2 inches thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese, shredded
1 cup bread crumbs

Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.

Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degrees F oven for 30 minutes. Increase oven temperature to 425 degrees F and bake steak for 15 minutes longer. Unseal bag to serve.

AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F just before serving. The steak is out of this world."

Yields 6 servings.

Ann Landers' Best-Ever Lemon Pie and Meringue
Source: Ann Landers' column

"I got it from a taxi driver in New York at least 20 years ago...Almost everyone knows that you can buy pie shells that are nearly as good as any that are made in your very own kitchen. Here's the recipe again."

1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.

Alan Alda's Che-Cha

14 good-size Italian plum tomatoes
or 2 (14 ounce) cans plum tomatoes
2 handsful fresh basil leaves, chopped
1 clove garlic, minced
1/3 pound reduced fat mozzarella cheese, shredded
1 tablespoon olive oil
10 ounces fusilli (corkscrew macaroni) or your choice of noodle

Fill a pot with enough water to cover tomatoes. Bring to a boil. Add tomatoes to boiling water. Remove after about 10 seconds.

Mix the tomatoes, basil, garlic and cheese with the olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated).

Cook fusilli. Drain. Add sauce to hot pasta. Mix well, and serve warm.

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