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<title>WGTE Public Media : Mother's day brunch recipes</title>
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	<title>BREAKFAST BUTTERCUPS</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9442</link>
	<description><![CDATA[From America's Test Kitchen
MAKES 10 BUTTERCUPSNote that while 99 percent of our recipes call for large eggs, medium eggs are called for here.
INGREDIENTS10 medium eggs10 slices hearty white sandwich bread, crusts removed4 tablespoons unsalted butter, melted10 thin slices deli Swiss cheese or cheddar cheese (about 5 ounces)5 thin slices deli Black Forest ham (about 5 ounces), halved crosswiseSalt and pepper
INSTRUCTIONS1. Adjust oven rack to upper-middle position andheat oven to 375 degrees. Place eggs in large bowl and cover with hot tap water. Let sit 10 minutes.
2. Meanwhile, roll bread as thin as possible with rolling pin and press into 10 perimeter cups of 12-cup muffin tin, leaving 2 center cups empty. Brush bread cups with melted butter andbake until light golden brown, 5 to 7 minutes.
3. Top each cheese slice with ham slice. Make cut from center to 1 side of each stack. Fold each ham and cheese stack into cone and press into toasted cup. Crack 1 egg into each cup and season with salt and pepper.
4. Return muffin tin to oven and bake until egg whites are barely set and still appear slightly moist, 14 to 18 minutes. Transfer pan to wire rack and cover tightly with aluminum foil. Let sit 5 minutes. Serve immediately.
STEP BY STEP: ENGINEERING THE CUP1. Roll the bread thin before pressing it into the muffin cups; this makes it easy to shape the bread without tearing it.2. Pinch in the opposite long sides of the bread and press each slice into a muffin cup. Brush with butter and bake until light brown.3. Cut a slit from the center to one side of each ham and cheese stack.4. Fold each ham and cheese stack into a cone and place each cone in a toasted cup. Now you€re ready to drop in an egg.www.americastestkitchen.com]]></description>
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	<pubDate>Fri, 6 May 2011 14:19:48 EST</pubDate>
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<item>
	<title>FRUIT SALAD</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9445</link>
	<description><![CDATA[From America's Test Kitchen
(NECTARINES, BLUEBERRIES, AND RASPBERRIES WITH CHAMPAGNE-CARDAMOM REDUCTION)MAKES 6 CUPSDry white wine can be used as an alternative to champagne.
INGREDIENTS1 cup champagne14 cup sugarpinch salt1 tablespoon grated zest plus 1 tablespoon juicefrom 1 lemon5 cardamom pods, crushed3 medium nectarines (about 18 ounces),cut into 12-inch wedges (about 3 cups)1 pint blueberries12 pint raspberries
INSTRUCTIONS1. Simmer champagne, sugar, and salt in small,heavy-bottomed nonreactive saucepan over high heatuntil syrupy, honey-colored, and reduced to 14 cup,about 15 minutes.
2. Off heat, add lemon zest and juice and cardamom; steep 1 minute to blend flavors, and strain. Combine nectarines, blueberries, and raspberries; pour warm dressing over fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.
www.americastestkitchen.com]]></description>
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	<pubDate>Fri, 6 May 2011 14:44:07 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9445]]></guid>
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<item>
	<title>SHORT ORDER HOME FRIES</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9444</link>
	<description><![CDATA[From America's Test KitchenSERVES 4Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted. If you want to spice things up, add a pinch of cayenne pepper.INGREDIENTS1 12 pounds Yukon Gold potatoes (4 medium),scrubbed and cut into 34-inch pieces4 tablespoons unsalted butter1 onion, chopped fine12 teaspoon garlic salt12 teaspoon table saltGround black pepperINSTRUCTIONS1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste. Serve.www.americastestkitchen.com]]></description>
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	<pubDate>Fri, 6 May 2011 14:40:14 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9444]]></guid>
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<item>
	<title>Crepes with Sauteed Bananas and Chocolate</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9447</link>
	<description><![CDATA[From Everyday FoodServes 6 Prep time: 45 minutes Total time: 1 hour 45 minutes INGREDIENTS1 cup all-purpose flour (spooned and leveled)2 teaspoons granulated sugar1/4 teaspoon salt1 1/2 cups reduced-fat (2 percent) milk2 large eggs1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet3 bananas, peeled and sliced1 tablespoon brown sugar2 ounces semisweet chocolate, meltedDIRECTIONS1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day)
2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes)
3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and chocolate.
www.pbs.org/everydayfood]]></description>
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	<pubDate>Fri, 6 May 2011 15:03:39 EST</pubDate>
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