A la carte:

Posted Online: Feb. 12, 2013, 11:43 am
Comment on this story | Print this story | Email this story
Mr. Tidbit: A fitting Grape-Nuts addition
There's a new cereal from Grape-Nuts: Grape-Nuts Fit. In addition to the "lightly crunchy nuggets" mentioned on the package front (those seem to be regular Grape-Nuts), Grape-Nuts Fit contains granola, cranberries, puffed barley and "a touch of natural vanilla flavor." The arrangement of words on the box seems to indicate that this is Cranberry Vanilla Grape-Nuts Fit, suggesting that someday we might have other flavors touching Fits of Grape-Nuts.
Let it be said that although some lovers of original Grape-Nuts might not jump for joy at the thought of cranberries or touches of flavor, in a very obvious way Grape-Nuts Fit is a lot more like Grape-Nuts than like Grape-Nuts Flakes (the only other variant of Grape-Nuts). Fit almost is as leaden — or let's say "dense" — as regular Grape-Nuts. A 58-gram serving of Grape-Nuts is 1/2 cup; the same serving of Grape-Nuts Fit is 2/3 cup. A 3/4-cup serving of Grape-Nuts Flakes weighs only 29 grams — half as much.
And although a serving of Grape-Nuts Fit has a little more fat and a little less fiber than one of regular Grape-Nuts, its substantial vitamin and mineral profile — 13 constituents at 10 percent or more of the daily value (seven of them at 25 percent or more) — almost is identical to those of Grape-Nuts and Grape-Nuts Flakes.
— Star Tribune (Minneapolis) (MCT)

Easy Recipe: Crust-less Spring Quiche
1 16-ounce box potato and cheddar pierogies
1 tablespoon butter or margarine
1 small red bell pepper, thinly sliced
1 cup mushrooms, sliced
3 cups baby spinach
2 scallions, sliced
1 1/2 cups milk
3 large eggs
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Asiago cheese
Preheat oven to 350 degrees F.
Boil pierogies as box directs.
Melt butter in 12-inch skillet over medium heat; add red pepper slices and mushrooms. Cook, stirring frequently about 5 minutes or until just tender. Remove to bowl with slotted spoon. Add spinach and scallions to drippings remaining in skillet; cook about 3 minutes or until just wilted. Remove to bowl with vegetables.
Grease 3-quart casserole dish. Beat milk, eggs, salt and pepper in large bowl, until well mixed. Add vegetables, cheese and cooked pierogies. Pour mixture into prepared casserole dish. Bake 40 minutes, or until mixture is puffed and golden.
— GateHouse News Service

Cupcakes for every occasion
Maybe it's the single serve proportions, perfect cake-to-icing ratio or approachability of this iconic treat, but America's love affair with cupcakes is holding strong. These tasty treats can be adapted to any occasion, and whether it's a favorite holiday, birthday bash, girl's night out or just because, the color, sweetness and fun of cupcakes makes people smile.
Think of cupcakes as a blank canvas easily personalized with the right tools. For example, Wilton has products to make it easy for bakers and decorators of all skill levels to make their cupcakes amazing, no matter the occasion. Wilton's new book, "Cupcakes!" is available at your nearest craft store and wilton.com, and showcases unique tips, techniques and products for swirling your way into cupcake greatness.
Play Dress Up. Add personality with playful baking cups — from vibrant stripes to pretty polka dots to festive flowers. Top off your favorite cupcakes with cookie decorations; try a Shamrock for St. Patrick's Day or an apple for an unexpected teacher's gift on the first day of school.
Entice with Icing. Play with icing color to add visual interest — think icy blue for a wintry treat or pale yellow for autumn. Sprinkles are an easy way to make icing sparkle. Sugar gems create an eye-catching crystal effect, and seasonal toppings add an extra special touch.
It's Hip to be Square. Round out your cupcake repertoire with Wilton's Square Cupcake Pan and baking cups; the square shape is a fresh take on everyone's favorite treat.
— GateHouse News Service



Local events heading

  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.

(More History)