Unusual sweet corn and grilled Vidalia onions are side dishes that pair well with any grilled meat, including hamburgers.

Each spring just as grills are readied for another season of outdoor cooking, Vidalia onions show up in grocery stores. These onions from a 22-county area of Georgia are billed as the world’s sweetest onions, but despite their sweet flavor, each onion only has 22 calories. They generally are available April through October in most areas of the country.

Although Vidalia onions are specified for this recipe, any small- to medium-sized sweet onions will work.

Grilled Vidalia onions

4 small- to medium-sized Vidalia onions

4 tablespoons extra-virgin olive oil

4 teaspoons butter

4 beef bouillon cubes

Cut the top of each onion. Using a vegetable peeler, knife or your fingers, peel the paper skins from the onions, leaving root ends intact.

Core onions, being careful not to cut into the roots – you need the root intact to hold the onion together. Place each onion on a square of heavy-duty aluminum foil. Drizzle each with 1 tablespoon olive oil.

Place a bouillon cube in the center of each onion and top with 1 teaspoon butter. Wrap onions with the foil and grill on a very hot gas or charcoal grill over indirect heat about 35-40 minutes.

Note: You can substitute butter-flavored cooking spray for the butter to cut fat and calories. You also can cut the measurement for the olive oil down to 1 teaspoon per onion, if desired.

You can also bake these onions in a conventional 350-degree oven.

Unusual sweet corn

This recipe is an adaptation from a baked trout recipe where mayonnaise is used to keep the fish moist. Since it’s easy to overcook sweet corn and end up with dry, tough kernels, the mayonnaise also works well in this recipe.

Sweet corn, husked and cleaned

Mayonnaise

Greek seasoning or any all-purpose seasoning salt

Smoked paprika

Lightly brush each ear of corn with mayonnaise. Sprinkle with Greek seasoning or your favorite seasoning salt and smoky paprika.

Wrap in aluminum foil and grill over hot indirect heat about 45 minutes, or until kernels are soft when pricked with a fork. Open the foil and cook an additional 5-10 minutes. Remove foil and serve.

You can also bake the corn in a conventional 350-degree oven.

Note: For easy removal of husks and silk, divide the silk in half before pulling down the husks. The silk will come off with the husks every time.

‘Country Cooking’

By the editors at Betty Crocker (Wiley, $25.95)

What makes this recipe collection so appealing is that most of the featured dishes are family favorites and authentic.

The 325 recipes are divided into eight main categories: Rise-and-Shine Breakfasts; Blue-Ribbon Lunches and Lighter Fare; Down-Home Poultry and Fish; Country Meats and Mainstays; Fresh from the Garden; Warm Up the Oven; Homespun Desserts; and Icebox Creations. These chapters are in addition to menus, helpful nutrition and cooking information, a glossary of cooking terms and even a metric conversion guide.

The recipes are fast, easy and foolproof. Even though some of recipes are heirloom favorites, all have been adjusted to accommodate the labor-saving resources of today’s modern kitchen. Looking through many of the recipes brought back memories, especially of my grandmother’s country kitchen. The Country Fried Steak with Milk Gravy is almost identical to the way she prepared it. The Wilted Spinach Salad is the real deal as is the Hoppin’ John. I suspect the Chocolate Chiffon Icebox Cake recipe is also the same that was used by my mom when I was a youngster.

More than 80 full-color photos and clear cooking instructions make this collection essential. Whether you want to make a Hot Fudge Cake that doesn’t require eggs, and can be made in less than an hour, or Candied Sweet Potatoes that are reminiscent of family dinners, this cookbook is just one example of why more than 65 million Betty Crocker collections have been sold since 1950.

Three recipes were tested from Country Cooking. Since I have a bumper crop of lemons in my yard, I made a Lemon-Filled Coconut Cake that was moist and absolutely scrumptious. The Avocado-Citrus Salad, which featured lime juice, grapefruit, one large orange and mint leaves, was a perfect pick for a hot afternoon. My third and favorite was a zesty Mexican Beef-and-Bean Casserole.

Mexican Beef-and-Bean Casserole

1 pound lean ground beef

2 cans (15- to 16-ounces each) pinto beans, drained

1 8-ounce can tomato sauce

1/2 cup mild chunky salsa (I used hot, hot, hot)

1 teaspoon chili powder (I used chili powder from Santa Cruz Chili Co.)

1 cup shredded Monterey Jack cheese with jalapeño peppers

Heat oven to 375F.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown. Drain.

Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-quart casserole.

Cover and bake for 40 to 45 minutes, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered for about five additional minutes or until cheese is melted. Serve.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures & Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
E-mail: contactlarrycox@aol.com

A wonderful collection of flavors and juices blend together in this Overnight Brick Sandwich. The sandwich, perfect for a picnic, gets its name from its preparation. It spends the night refrigerated under the weight of a brick, with the result of a dense, flavor packed meal.

This brick sandwich – a chilled and pressed Italian-style sandwich jammed with flavorful ingredients – is perfect for picnics. It is easy to assemble, looks great and feeds a crowd with about the same effort it takes to make a regular sandwich.

Brick sandwiches are thus named because they spend the night being squashed by one or more bricks set on top of them. The result is a dense, intense sandwich in which the flavors and juices meld wonderfully.

While any size sandwich could be made this way, brick sandwiches typically are made using entire loaves of bread. After pressing, the sandwich is cut into individual portions. Large, crusty Italian loaves work best.

The coating of goat cheese on the inside of the bread is an important part of the sandwich. It acts as a moisture barrier to prevent the bread from getting soggy. If you’re not a fan of goat cheese, cream cheese or any spreadable cheese would work.

The fillings in this recipe are mostly Italian, but any combination of ingredients can be used. Just be sure to pat dry any high-moisture ingredients. If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.

Don’t have time for overnight flattening? A few hours is fine, too.

Overnight brick sandwich

Start to finish: 12 hours (15 minutes active)

Servings: 6 to 8

1 large focaccia (about a 1-pound loaf)

4-ounce log goat cheese

5 tablespoons tapenade

15-ounce jar roasted red peppers, drained and patted dry

4 ounces sliced prosciutto

5 canned artichoke hearts, drained and thinly sliced

8 slices provolone cheese

8 oil-packed sun-dried tomatoes, drained and patted dry

8 ounces sliced salami

8 large fresh basil leaves

Slice the focaccia lengthwise through the center to split the loaf into halves. Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use.

Spread half of the goat cheese over the insides of both focaccia halves, then top that with a thin spread of tapenade.

Arrange the red peppers on top of the tapenade on one half of the bread. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining cheese.

Top the sandwich with the other half of the bread, then wrap it tightly in plastic wrap. Set the sandwich on a large platter or plate, then carefully set 1 or 2 bricks (as many as will fit) on top. Refrigerate for at least 2 hours, preferably overnight.

When ready to serve, unwrap the sandwich and cut crosswise into slices.

‘America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants’

By Ardie A. Davis and Chef Paul Kirk (Andrews McMeel, $19.99)

Being a seventh-generation Southerner, it’s no secret that barbecue is embedded in my DNA. I have driven hundreds of miles out of my way to sample a good barbecue joint.

In recent years, I’ve sampled such delights as the spicy pit barbeque at The Dixie Pig in Blytheville, Ark., munched my way through a platter of smoked pig snoots at Smoki O’s in St. Louis, and tracked down a Texas gourmet treat, namely brisket nachos, a staple at Tom’s Ribs in San Antonio.

Ardie A. Davis, a certified judge in several barbecue events and cook-offs, and Chef Paul Kirk, barbecue guru and winner of more than 475 cooking awards, crisscrossed America in search of the best barbecue joints in the country. After investigating some 8,000 restaurants, they listed their top 100 picks in a fascinating new book.

In addition to recipes for meat, meat and more meat, there are dozens of delicious entries for starters, sides and even desserts. This is one of the more fun collections I’ve seen and it is being published just in time for the summer backyard cooking season.

Barbecue joints from 25 states are represented including Alabama, Arkansas, California, Colorado, Florida, Georgia, Illinois, Kansas, Kentucky, Maine, Minnesota, Missouri, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, South Carolina, Tennessee, Texas, Vermont, Washington and Wisconsin. The only Arizona restaurant to make the cut is Joe’s Real B-B-Q in Gilbert, renown for its Root Beer Cake.

Three recipes were tested from this collection. Coleslaw from Woody’s Bar-B-Que in Waldenburg, Ark., was a snap to prepare and required only three ingredients in addition to salt and pepper. Smoked hot links, a draw at Barbara Ann’s Bar-B-Que & Motel in Chicago, were spicy and served with baked beans.

My third and favorite tested recipe was for Glazed Barbecued Ribs, a specialty at North Main BBQ in Euless, Texas. The secret spice used is fairly easy to prepare and the finishing mop and glaze added just the right touch.

Glaze for Barbecued Ribs

Serves 6 to 8

1/2 cup sugar

1/4 cup seasoned salt

3 tablespoons chili powder

1/4 cup garlic salt

1 tablespoon paprika

1 tablespoon finely ground black pepper

1 tablespoon cayenne

2 slabs of St. Louis-style spareribs

Finishing Mop and Glaze

1/4 cup ketchup

1/4 cup yellow mustard

1/4 to 1/3 cup distilled white vinegar

1 cup packed light brown sugar

To make the secret spice, combine all of the ingredients in an airtight container and blend well. Store in a cool, dry place until ready for use or can be saved for up to six months.

Preheat your smoker to 230-250 degrees. Season the ribs all over to taste with secret spice. You can store the rest of the secret spice for up to six months. Place in your smoker and cook for 4 to 6 hours, or until done.

When the ribs are smoking, make the finishing mop and glaze. Combine the ingredients in a small saucepan over medium heat, stirring occasionally, and simmer for 15 minutes. Remove from heat and cool to room temperature.

In the last 10 minutes of cooking time, mop the ribs all over with the finishing sauce.

Tucsonan Larry Cox’s “Shelf Life” book reviews and “Treasures & Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar.
E-mail: contactlarrycox@aol.com

Homemade banana-coconut muffins are cheaper and more fresh than gourmet varieties.

Buying gourmet muffins for a Mother’s Day treat is a nice idea, but it can set you back some serious cash if you head to a fancy bakery. But in less than an hour you can bake a dozen luxurious banana-coconut muffins for less than 50 cents each.

Even better, with a few simple tweaks, this recipe can perform triple duty as a deluxe quick bread or pancake batter.

To make pancake batter, in a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and coconut. In another bowl, whisk together 1/4 cup light brown sugar, 1/2 cup melted butter, 3 mashed ripe bananas, 3/4 cup buttermilk and a teaspoon of vanilla extract. Using a rubber spatula, fold the banana mixture into the dry ingredients until no traces of flour remain.

To make a quick bread batter, follow the same ingredient list as the muffins, but increase the flour to 1 3/4 cups. Bake in a 9-by-5-inch loaf pan at 350 degrees for 45 to 60 minutes, or until a skewer inserted at the center comes out clean.

Banana-coconut muffins

Start to finish: 45 minutes (15 minutes active)

Servings: 12

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup flaked sweetened coconut

1 1/3 cups mashed ripe bananas (about 4 medium)

1/4 cup buttermilk

1 teaspoon vanilla extract

1/2 cup butter, softened

3/4 cup packed light brown sugar

1 large egg

Heat the oven to 350 degrees. Lightly oil 12 muffin cups or coat them with cooking spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Stir in the coconut and set aside.

In another bowl, whisk together the bananas, buttermilk and vanilla. Set aside.

In a large bowl, use an electric mixer on high to beat the butter until smooth, about 1 minute. Add the brown sugar and beat until fluffy, about 2 minutes longer. Beat in the egg.

With the mixer on low, alternately beat in the dry ingredients in three additions and the banana mixture in two additions, beating until just combined each time.

Fill each muffin cup about two-thirds full. Bake for 25 to 30 minutes, or until the tops of the muffins spring back when lightly pressed at the center and a skewer inserted comes out clean. Transfer the muffins to a wire rack to cool.

Nutrition information per serving (values are rounded to the nearest whole number): 244 calories; 87 calories from fat; 10 g fat (7 g saturated; 0 g trans fats); 35 mg cholesterol; 38 g carbohydrate; 3 g protein; 2 g fiber; 329 mg sodium.

Caramel-chocolate coffee cooler

Warm weather and a serious caffeine habit can make it hard to resist those fancy iced java jolts from the coffee shop.

But shelling out all that cash to suck down all those calories can thin your wallet while plumping your waistline.

So I started tinkering with at-home versions, trying to come up with something equally enticing, less expensive and at least a little healthier. And if they were fast and easy, all the better.

Here’s what I learned:

• Don’t use regular ice. As it melts, it waters down the drink, and watered down coffee is tasteless at any temperature. Instead, pour brewed coffee into ice cube trays and freeze it. Keep a bag of these cubes in the freezer for use whenever the mood strikes.

While you certainly can brew a pot especially for this, it’s easy (and economical) to freeze the remnants of each morning’s pot.

• Ditch skim milk in favor of fat-free half-and-half. Most standard skim milks lack body and taste. Fat-free half-and-half is remarkably creamy and works well in frozen drinks (including smoothies).

• Invest in flavored syrups. These are what the coffee shops use to juice up their pricey drinks. They come in many flavors and are cheap. A 750-milliliter bottle costs less than $10 and makes about 25 servings.

• No espresso maker? Pick up a jar of instant espresso powder. It’s an easy way to add tons of flavor to an iced coffee drink. It’s also great mixed into baked goods, such as chocolate cakes and brownies.

Caramel-chocolate coffee cooler

1 double shot espresso

1/2 cup fat-free half-and-half

1 cup coffee ice cubes

1 tablespoon vanilla flavoring syrup

1 tablespoon caramel flavoring syrup

Whipped cream, to top

Caramel sauce, to drizzle

In a blender, combine the espresso, half-and-half, coffee ice cubes, and vanilla and caramel syrups. Puree until smooth, then transfer to a tall glass. Top with whipped cream and drizzle with caramel sauce.

Start to finish: 5 minutes

Servings: 2

Nutrition information per serving (values are rounded to the nearest whole number): 164 calories; 40 calories from fat; 4 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 25 g carbohydrate; 3 g protein; 0 g fiber; 102 mg sodium.

Mocha orange freeze

1 cup fat-free half-and-half

1 1/2 cups coffee ice cubes

3 tablespoons chocolate syrup (the sort used to make chocolate milk)

1 tablespoon sugar

Whipped cream, to top

Zest of 1/2 orange

In a blender, combine the half-and-half, coffee ice cubes, chocolate syrup and sugar. Puree until smooth. Transfer to a tall glass, then top with whipped cream. Sprinkle with orange zest then drizzle with chocolate syrup.

Start to finish: 5 minutes

Servings: 2

Nutrition information per serving (values are rounded to the nearest whole number): 234 calories; 36 calories from fat; 4 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 39 g carbohydrate; 5 g protein; 0 g fiber; 122 mg sodium.

Mocha orange freeze

Chocolate-dipped Kettle Chips.

For a delicious blast of sweet and salty, try chocolate-dipped potato chips as a snack or light dessert. Topped with crushed nuts, salt and cayenne pepper, these treats pair nicely with a bold red wine or beer.

Chocolate-dipped kettle chips

4 ounces dark chocolate, broken into small pieces

1 teaspoon vegetable oil

9-ounce bag salted kettle-cooked potato chips

Chopped pistachios, for sprinkling

Coarse salt, for sprinkling

Cayenne pepper, for sprinkling

Line a baking sheet with parchment or waxed paper.

In a small microwave-safe bowl, combine the chocolate and vegetable oil. Microwave on high, stopping to stir every 30 seconds, for 1 to 2 minutes, or until the chocolate is melted and smooth.

One at a time, dip the chips into the melted chocolate and set on the baking sheet. Sprinkle with one of the toppings – pistachios, salt or cayenne. Repeat with remaining chips. Refrigerate for 30 minutes.

Serves 6.

(Adapted from the March 2009 issue of Every Day With Rachael Ray magazine)

Rhubarb's tartness, tamed by sweet onion and brown sugar, adds a tangy zip to pan-roasted pork tenderloin.

Rhubarb is one of those foods that people comment on but seldom want to actually cook and eat.

It has a reputation as being sharp and mouth-puckeringly acidic. But the two types I bought recently were pleasantly tart and needed just a little sugar to balance the flavors.

When cooked properly and balanced with sweeteners, rhubarb can be brightly assertive on the tongue, a spring clarion call to get out and taste anew.

One of the earliest of the spring crops to come to local farmers markets, rhubarb is available year-round in the grocery. But it is in spring when rhubarb begins to come into its own.

Most commonly paired with strawberries in strawberry and rhubarb pie, rhubarb complements other fruit as well.

Bob Hower, an enthusiastic home baker, is an avowed fan of rhubarb as a tart balancing agent for almost any fruit pie. He happily pairs rhubarb with peaches or apples, turning out beautiful sweet-tart pies summer and fall.

Rhubarb’s unmistakable tartness has made for one of Garrison Keillor’s long-running pseudo-advertisements on “A Prairie Home Companion.” His Be-Bop-a Rebop rhubarb pie and rhubarb pie filling “takes the taste of shame and humiliation out of your mouth,” the only thing to revive the diminished spirits of the schlemiels in the commercial’s scenarios who suffer ungodly embarrassments, accidents and torments.

But you don’t need to have emotional reasons to enjoy rhubarb. Aesthetically, it is a handsome plant, with its strong, thin greenish-red stalk that cooks down into a lovely, rosy sauce.

If you grow rhubarb, beware that you remove all the leaves, which are inedible and even poisonous. But in the market, rhubarb usually comes already trimmed of all but its essential goodness.

Though most often an ingredient in lively desserts, rhubarb can also enliven savory dishes. Rhubarb’s tartness, tamed by sweet onion and brown sugar, adds a tangy zip to pan-roasted pork tenderloin.

While rhubarb pies are worthy desserts, the rhubarb-orange crepes and the rhubarb fool offer other dessert possibilities for this quintessential springtime food.

Pork tenderloin with rhubarb-onion sauce

4 teaspoons extra-virgin olive oil, divided

1 1/2 teaspoons ground coriander

1 teaspoon kosher salt, divided

1/4 teaspoon freshly ground pepper

1 to 1 1/4 pounds pork tenderloin, trimmed

1 large sweet onion, sliced

2-4 tablespoons water

2 cups diced rhubarb

1/4 cup red-wine vinegar

1/4 cup brown sugar

1/4 cup minced fresh chives

Heat oven to 450 degrees.

Mix 1 teaspoon oil, coriander, one-half teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork, and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven, and roast the pork until an instant-read thermometer registers 145 degrees, 15 to 17 minutes. Let rest 5 minutes before slicing.

Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining one-half teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar, and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork, and sprinkle with chives. Serves 6.

Rubarb-orange crepes

Crepes:

2/3 cup all-purpose flour

2/3 cup buckwheat flour

1 and one-half cups low-fat milk

4 tablespoons sugar

2 large eggs

2 large egg whites

4 teaspoons canola oil

2 teaspoons vanilla extract

1/4 teaspoon salt

Filling:

1 1/4 pounds rhubarb, trimmed and cut into 1/2-inch pieces (5 cups)

3/4 cup sugar

2 tablespoons all-purpose flour

1 teaspoon freshly grated orange zest

2 tablespoons orange juice

1 tablespoon butter

Confectioners’ sugar for dusting

Strips of orange zest for garnish

To make crepe batter: Combine all-purpose flour, buckwheat flour, milk, sugar, eggs, egg whites, oil, vanilla and salt in blender, and mix until smooth. Or, beat well with electric mixer. Transfer the batter to a bowl, cover and refrigerate for at least 30 minutes.

To make filling: Combine rhubarb, sugar, flour, orange zest, orange juice and butter in a saucepan, and stir over medium-low heat until the rhubarb is tender and the juices are thick, 10 to 15 minutes. Remove from the heat, and set aside.

To cook crepes: Lightly oil an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Ladle a scant one-fourth cup crepe batter into the pan and tilt to coat the bottom evenly. (If the batter is too thick to readily coat the pan, stir in a little more milk.) Cook until the underside is brown, 30 to 45 seconds. Loosen the crepe with a spatula, and quickly turn it over. Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, rubbing the pan with oil between crepes. Stack the crepes as they are cooked. (You will have about 12 crepes.)

To assemble crepes: Heat oven to 375 degrees. Coat a shallow baking dish with cooking spray. Spread about 2 tablespoons of the rhubarb filling in the center of each crepe. Fold in quarters, or roll crepe over filling in a loose cigar. Serve dusted with confectioners’ sugar and garnished with strips of orange zest. Serves 6.

RHUBARB FOOL

1 and one-half pounds rhubarb

three-fourths cup brown sugar (packed)

one-fourth teaspoon ground cloves

Juice and rind of one-half orange

one-half teaspoon vanilla extract

1 cup whipping cream

1 tablespoon sugar

Grand Marnier or other orange liqueur to taste

Trim the rhubarb, cut into 1-inch pieces and place in a saucepan with the brown sugar, cloves, orange juice and peel. Cook lightly for about 15 minutes, stirring occasionally, until the rhubarb has reduced to a thick paste. Add the vanilla. Transfer to a bowl, and leave to cool in the fridge.

Whip the cream with the sugar and orange liqueur. Reserve about one-half cup of the rhubarb mixture, and fold the rest into the whipped cream. Divide the rhubarb mixture between 6 individual dessert glasses, and chill until ready to serve. Garnish with the reserved rhubarb. Serves 6.

‘The Scandinavian Cookbook’

By Trina Hahnemann with the photography of Lars Ranek (Andrews McMeel, $29.99)

Trina Hahnemann is a chef and food writer who began her culinary work as a caterer for such rock stars as Bruce Springsteen, Elton John and members of the Rolling Stones. In addition to her numerous awards and achievements, she owns and runs a cafe in Denmark’s House of Parliament.

Hahnemann has helped define the New Nordic movement, a movement that focuses on purity, freshness and simplicity. In her new collection, she brings that aspect of Scandinavian cooking into the American kitchen. Most of the recipes require fresh, seasonal ingredients, and use user-friendly cooking techniques.

The recipes are supplemented by the images of Lars Ranek who has contributed to more than 20 cookbook collections.

The 115 recipes are grouped into 12 chapters, each part representing a month of the year. The changing seasons with their shifting daylight conditions, as well as strong agricultural and fishing traditions in Norway, Denmark and Sweden, helped to develop a highly differentiated approach to cooking and dining. Those factors are what make this collection so interesting.

More than just a collection of recipes, this new cookbook is a celebration of Scandinavian culture.

Two recipes were tested from “The Scandinavian Cookbook.” Vanilla Custard with Red Currants was rich yet called for just five ingredients. The Kransekage, or almond cake, was a little more complex but equally delicious. This is a collection that is as delightful to look at as it is delicious to test.

Vanilla Custard with Red Currants

Serves 4

1 vanilla bean

6 pasteurized egg yolks

2/3 cup of superfine sugar

1 1/4 cups heavy cream

1 cup red currants

Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Put the seeds in a bowl with the egg yolks and sugar and beat until pale and fluffy. Whip the heavy cream until it forms soft peaks, then gently fold into the egg mixture.

Pour the mixture into one or more freezer-proof containers and freeze for six hours. The parfait is now ready. Serve with red currants or other fresh fruit.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com

Your kitchen might brim with gadgets – cherry pit remover, anyone? Or, at the other extreme, a can of tomatoes might double as your rolling pin.

Either way, your cupboard doubtless contains a skillet, an incredibly accommodating piece of equipment you can use to cook almost anything.

In “The Best Skillet Recipes” (2009, America’s Test Kitchen, $35), the cooks at America’s Test Kitchen celebrate the skillet’s versatility with more than 250 thoroughly written, exhaustively tested recipes – everything from pasta and pizza to beef and casseroles to stir-fries and curries to eggs, vegetables and sides.

We’ve culled some of the cookbook’s best skillet dinners, recipes that make reliable, one-pan meals a reality for home cooks.

Baked ziti with sausage features canned whole peeled tomatoes for fresh taste and the right mix of water and cream for a smooth, rich sauce. As the ziti cooks in the sauce, not separately in water, it absorbs flavors.

Strata is a classic brunch dish, but it makes a fine supper, too. A simplified skillet strata offers the same cheesy pleasure as the standard specimen but doesn’t need to be prepared hours ahead.

Ramen noodles with beef, shiitakes and spinach takes inspiration from Japanese noodle bowls and upgrades the dorm room staple. First step: Ditch the seasoning packets with their baleful blend of copious sodium and strange ingredients.

With a skillet, you see, almost all things are possible.

Cook’s note: Be sure to use the skillet size the recipe calls for. Size is determined by measuring at the widest point from lip to lip. All recipes from “The Best Skillet Recipes” by the Editors of Cook’s Illustrated.

Baked ziti with sausage

1 (28-ounce) can whole peeled tomatoes

1 pound Italian sausage, casings removed

6 medium garlic cloves, minced OR pressed through garlic press (about 2 tablespoons)

1/4 teaspoon red pepper flakes

Salt

3 cups water

12 ounces (about 3 3/4 cups) dry ziti or penne

1/2 cup heavy cream

1 ounce parmesan cheese, grated (1/2 cup)

1/4 cup chopped fresh basil leaves

Ground black pepper

4 ounces mozzarella cheese, shredded (1 cup)

Adjust oven rack to middle position and heat to 475 degrees. Pulse tomatoes with their juice in food processor until coarsely ground and no large pieces remain, about 12 pulses.

In a 12-inch ovensafe nonstick skillet over medium-high heat, cook sausage, breaking apart meat, until lightly browned and no longer pink, 3 to 5 minutes.

Stir in garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in processed tomatoes and one-half teaspoon salt.

Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes. Be sure to simmer gently or sauce will become too thick.

Stir in water, then add pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain vigorous simmer, until pasta is tender, about 15 to 18 minutes.

Stir in cream, parmesan and basil; season with salt and pepper. Sprinkle mozzarella evenly over top. Transfer skillet to oven and bake until cheese melts and browns, 10 to 15 minutes. Serves 4.

SPINACH AND GOUDA STRATA

6 large eggs

1 1/2 cups whole milk

1 teaspoon minced fresh thyme leaves

Ground black pepper

4 ounces Gouda cheese, shredded (1 cup)

4 tablespoons (one-half stick) unsalted butter

1 medium onion, minced

1/2 teaspoon salt

5 slices high-quality white sandwich bread, cut into 1-inch squares

2 medium garlic cloves, minced OR pressed through garlic press (about 2 teaspoons)

1 (10-ounce) package frozen chopped spinach, thawed in microwave, wrapped in towel and squeezed as dry as possible

Adjust oven rack to middle position and heat to 425 degrees. In bowl, whisk eggs, milk, thyme and one-fourth teaspoon pepper together, then stir in cheese and set aside.

Melt butter in 10-inch ovensafe nonstick skillet over medium-high heat. Add onion and salt and cook until onion is softened and lightly browned, about 6 minutes.

Add bread and, using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Remove skillet from heat and fold in reserved egg mixture until slightly thickened and well combined with bread. Stir in spinach. Gently press top of strata to help soak up egg mixture.

Transfer skillet to oven and bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes. Let rest 5 minutes before serving. Serves 4 to 6.

Note: For cheddar and thyme variation, substitute cheddar cheese for Gouda and omit garlic and spinach.

RAMEN WITH BEEF, SHIITAKES AND SPINACH

Cook’s note: Do not substitute other types of noodles. Finished sauce will seem brothy, but liquid will be absorbed quickly by noodles when serving.

1 pound flank steak, partially frozen

8 teaspoons soy sauce, divided

2 tablespoons vegetable oil, divided

8 ounces shiitake mushrooms, wiped clean, stemmed and sliced thin

3 medium garlic cloves, minced OR pressed through garlic press (about 1 tablespoon)

1 tablespoon minced or grated fresh ginger

3 1/2 cups low-sodium chicken broth

4 (3-ounce) packages ramen noodles, seasoning packets discarded

3 tablespoons dry sherry

2 teaspoons sugar

1 (6-ounce) bag baby spinach

Place partially frozen steak on clean, dry work surface. Using sharp chef’s knife, slice steak lengthwise into 2-inch-wide pieces. Next, cut each 2-inch piece across grain into very thin slices.

Pat beef dry with paper towels and toss in bowl with 2 teaspoons soy sauce. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking.

Add beef, break up any clumps and cook without stirring until beginning to brown, about 1 minute. Stir beef and continue to cook until nearly cooked through, 1 minute longer.

Transfer beef to bowl, cover to keep warm and set aside.

Wipe out skillet with paper towels. Add remaining 1 tablespoon oil and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in skillet, about 2 minutes.

Stir in remaining 6 teaspoons (2 tablespoons) soy sauce, sherry and sugar. Stir in spinach, 1 handful at a time, until wilted and sauce is thickened. Return beef and any accumulated juices to skillet and cook until warmed through, about 30 seconds. Serves 4.

‘Pastry: Savory & Sweet’

By Michel Roux (Wiley, $24.95)

Michelin three-star chef Michel Roux shows how easy it is to prepare professional-caliber pastry at home. His comprehensive book covers 10 popular types of dough, step-by-step techniques and kitchen tips that ensure perfect results. Trained in the classic French style and with more than 30 years of experience as a top chef, Roux has compiled what might just become the new authoritative guide to pastry-making. Some of the standout recipes include such international favorites as classic Cornish Pasties, Beef and Cheese Empanadas, and Gougeres Filled with Mushroom Duxelles. The 100 recipes are supplemented with more than 250 full-color photographs illustrating both the techniques and finished dishes.

‘Tacos: The Santa Fe School of Cooking Series’

By Susan Curtis and Daniel Hoyer with R. Allen Smith

(Gibbs-Smith, $12.95)

A taco isn’t necessarily just a taco. For example, by combining olives and almonds, you can create delicious Creamy Chicken and Almond Tacos. The richness of the cream is a perfect balance for the Mediterranean-style filling. Susan Curtis, owner-director of the Santa Fe School of Cooking and Market, has achieved international acclaim for her passion for food. Assisted by Daniel Hoyer, the sous chef at Mark Miller’s Coyote Café, and Chef R. Allen Smith, director of the Stock Pot, an exclusive cooking school in Texas, this exciting new collection is innovative and fun.

‘Cookies!’

By the editors of Good Housekeeping (Hearst Books/Sterling Publishing, $14.95)

Food director Susan Westmoreland serves up 150 recipes culled from the Good Housekeeping collection, all triple-tested for ease, reliability and great taste. The five chapters include Bar Cookies; Drop Cookies; Rolled Cookies; Rolled, Molded & Refrigerator Cookies; and Holiday Cookies. There are tips and techniques that make the recipes almost foolproof. In addition to such tried-and-true classics as Sugar Cookies and Pinwheels, there are dozens of unexpected treats including Lemon Cornmeal Thins, Ricotta-Cheese Cookies, Brandy Snaps and decadent Chocolate Wows. This is a marvelous collection that represents all skill levels with countless recipes that promise to become year-round family favorites. This book is spiral-bound making it even more accessible for easy use in the kitchen.

‘Dinnertime Express’

By the editors of Better Homes and Gardens (Better Homes and Gardens Books, $24.95)

The simple and innovative recipes featured in this collection take 30 minutes or less to prepare and require readily available ingredients. From appetizers to desserts and everything in between, the exciting flavors of these healthful meals are certain to energize the family dinner table night after night. In addition to more than 250 recipes, there are nutritional facts, helpful tips and inspiring full-color photographs.

‘Falling Cloudberries: A World of Family Recipes’

By Tessa Kiros (Andrews McMeel, $29.99)

Tessa Kiros was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was 4. As a teenager, she began traveling throughout the world, learning as much as she could about cultures and traditions as she sampled regional foods. While on a road trip to Italy, she met her eventual husband, Giovanni. They and their two daughters live in Tuscany.

Tessa Kiros’ new collection is, as might be expected, a joyful mix. Not only is it a homage to her personal diverse heritage, it also reflects what she has sampled and learned throughout her travels. The mouthwatering recipes – from Finland, Greece, Cyprus, South Africa and Italy – are divided geographically. In addition to the recipes are helpful notes, simple instructions, and a relaxed inviting style. The gorgeous illustrations make this a beautifully packaged cookbook that is a pleasing addition to any home collection.

Some of the standout recipes include Cinnamon and Cardamom Buns, Poached Quinces that is a perfect addition to ice cream, tangy Lemon and Oregano Chicken, and traditional Spanakopita. One dish was tested from this collection, Daniele’s Tomato Pasta. It was easy to prepare and a perfect warm-weather supper.

Daniele’s Tomato Pasta

12 ripe cherry tomatoes, halves

About 30 baby salted capers, rinsed and squeezed dry

1/2 cup extra-virgin olive oil

2 garlic cloves, lightly crushed with a knife

About 5 basil leaves, torn

3/4 package 16-oz spaghetti

Directions:

Put all of the ingredients except the spaghetti in a bowl and season with salt and pepper. (I used sea salt and freshly ground pepper.) Set aside for at least an hour, if possible, to let the flavors mingle. Cook the spaghetti in a large pan of boiling salted water, following the package instructions.

Drain and add to the tomato sauce, tossing well to coat the pasta. Serve immediately, with or without grated Parmesan.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/calendar. E-mail: contactlarrycox@aol.com

‘Country Cooking: 2,151 Recipes from the Readers of Harrowsmith Magazine’

(Firefly, $35)

Harrowsmith Magazine is issued six times a year and is one of Canada’s most popular publications.

A typical issue generally contains such items as how a shepherd processes wool from his sheep, tips on buying wood-fueled stoves, a peek or two inside vintage and unique homes, and numerous other features that are geared toward a mostly rural readership. Even though the articles are interesting, it’s the recipes that are the main draw.

“Country Cooking: 2,151 Recipes from the Readers of Harrowsmith Magazine” was originally published in three volumes during the 1980s. A decade later, the collection was combined and issued between one cover but available only in Canada. With this 2009 edition, American cooks can now sample authentic Canadian country cooking.

This marvelous cookbook, about the size of a metro phone book, is divided into several chapters: Breakfasts & Snacks; Eggs & Cheese; Soups & Chowders; Salads & Vegetables; Beans & Grains; Fish & Seafood; Poultry & Game; Meat; Baking; Preserves; Desserts; Beverages; and Holiday. In addition to the recipes, there are sample menus. For example, if you are planning an after- theater party, Tiropetes (a delicate Greek cheese puff), Mulligatawny Soup, Flaky Biscuits, Ruth’s Full Vegetable Vinaigrette and Chocolate Dipped Strawberries are recommended.

The charm of this collection is its authenticity. One doesn’t have to stretch the imagination much to envision a Canadian farm house supper of Baked Lamb and Summer Squash Casserole or ending a summer day with a bracing Burgundy Berry Pie.

Three recipes were tested from this collection: A tasty Hot Spinach Salad made with bacon, mushrooms, spinach and onions, a fluffy Zucchini Custard, and since rum is a food group in my home, a Rum Squash that was surprisingly good. The custard, my favorite, was as light as a soufflé.

This excellent collection is certain to become a culinary classic, one that will be used over and over again by cooks throughout North America. Country cooking is big on both taste and freshness, two things that make this cookbook especially rewarding.

Zucchini Custard

2 pounds zucchini, coarsely grated

1 onion, minced

1 clove garlic, crushed

3 tablespoons olive oil

1/3 cup minced parsley (I used fresh)

1/8 teaspoon thyme

1/8 teaspoon rosemary

1 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

5 eggs

1/2 cup flour

3/4 cup Parmesan cheese

Stir fry zucchini,onion and garlic in a large heavy skillet over medium heat for 10 to 12 minutes or until zucchini is tender. Mix in parsley, thyme, rosemary, salt and pepper. Beat eggs until frothy, then mix in flour and Parmesan cheese. Stir zucchini mixture into eggs, spoon into greased 1 1/2-quart casserole dish and bake, uncovered, at 300 degrees for 1 hour or until knife inserted in center comes out clean.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com

“Blend It!”

By the editors of Good Housekeeping (Sterling Publishing. $14.95)

Each spring, many Tucson cooks move their blenders to the top of their kitchen counters because during the warmer weather months it becomes not just an appliance but THE appliance.

In recent years, a series of cookbooks have proved that the blender isn’t just for making smoothies. With a little imagination and guidance, it can also help whip up delicious soups, sauces, pancakes and even chicken liver pâté.

In this Good Housekeeping collection, the 150 recipes have been triple-tested and are divided into six main chapters: Smoothies & Blender Breakfasts; Soda Fountain & Coffee Bar Favorites; Fizzes, Slushes & Frozen Cocktails; Sensational Soups; Dips, Sauces & Salad Dressings; and Pancakes, Popovers & Waffles. In addition to the recipes, there is the latest buzz on blenders. For example, safety tips, how to get the most out of your utensil, and what to look for when purchasing a new one.

The recipes are fairly straight forward. Most of the smoothies and slushes are old family favorites. The surprises are in the chapter on soups. Three are especially interesting: a Butternut-Apple Soup that features squash and fresh apples, a delicious Cream of Asparagus Soup that is a snap to make, and a Creamy Buttermilk-Beet Soup (it’s better than you think).

Two recipes were prepared from this collection. On a hot afternoon, I made a bracing Strawberry Margarita. For supper later that same day, I made the Creamy Buttermilk-Beet Soup, which required just four ingredients. Both the cocktail and soup were prepared in less than 10 minutes.

Creamy Buttermilk-Beet Soup

Makes 4 cups

2 cups buttermilk

1 can (14 1/2 to 15 ounces) beets, drained

1/2 teaspoon salt (I used sea salt)

1 tablespoon minced fresh dill, with additional dill sprigs for garnish

In blender, combine buttermilk, beets, and salt. Blend until smooth. Pour mixture into a large bowl; stir in minced dill. Cover and refrigerate until chilled. Garnish will sprigs. Serve with homemade bread.

Tucsonan Larry Cox’s “Shelf Life” reviews of fiction and nonfiction books and his “Treasures and Trends” antiques column run Thursdays in Calendar Plus. For more, go to tucsoncitizen.com/ calendar. E-mail: contactlarrycox@aol.com

Margarita Cake

The next time a co-worker drops a bag of surplus oranges on the snack table for the taking, or a grocer practically gives away fresh lemons and limes, pull out all-purpose flour and turn on the oven.

It’s time to bake a cake.

The sweet-sour punch of citrus adds clean, fresh flavors to this baked dessert, proving there are more ways to use the in-season fruit than just pitchers of lemonade or fresh-squeezed orange juice.

“A little hint of citrus goes a long way into making a cake special,” says Lani Greer, a Gilbert woman who turned a passion for baking cakes from scratch into a side business.

Homemade cakes, once a dessert staple, are too often skipped over for those made from a box. The trade-off is quality. Cakes baked from scratch simply taste better.

“They are denser and the flavors pure,” says Greer, a former mechanical engineer and security-door saleswoman who combines her technical expertise with love of baking to turn out one-of-a-kind cakes.

Perking up cakes with citrus can be as easy as adding zest to the batter or frosting, or juice to the batter.

Baking cakes from scratch requires no special skills or expensive equipment. All that’s needed is a hand-held mixer, quality aluminum cake pans, measuring cups for dry and wet ingredients and two hours from start to finish.

The goal is to bake cakes that are delicate and moist. So avoid mixing or cooking too long, moves that produce chewy and dry cakes.

To Greer, a homemade cake should look homemade.

“I think people get intimidated because they think their cake should look like something a pro would bake. Just the opposite is true,” she says. “You want your cake to look nice, but not too perfect.”

Bakers offer the following tips:

• Temperature matters. If your oven temperature is questionable, invest in an oven thermometer. Before mixing the batter, turn on the oven and make sure the rack is in the center.

• Buy the best cake pans you can afford. Shiny pans reflect the heat and are your best choice for cake baking.

• Prepare ingredients at room temperature for best results.

• Grease pans with about 1 tablespoon of fat per layer pan.

• To measure flour, fluff it in the bag then spoon into the dry-ingredient measuring cup. Level off with a knife.

• Speed the softening of cold butter by grating or thinly slicing it and letting stand for about 10 minutes over a bowl of warm water.

• Cool the cake thoroughly before frosting.

Margarita cake

For the cake:

1/2 cup or 1 stick unsalted butter

1 cup sugar

2 eggs

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup heavy cream

1 lime, rind grated and juiced to make 1 tablespoon

Lime curd for topping (available in grocery stores)

For lime glaze:

1/2 cup lime juice

2 teaspoons triple sec

1 teaspoon tequila

1 cup confectioners’ sugar

For lime buttercream frosting:

1 cup softened butter

1/2 cup shortening

4 cups sifted powdered sugar

2 tablespoons heavy cream

lime glaze

2 tablespoons grated lime rind

Preheat oven to 350 degrees. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, and continue to beat. In a second bowl, sift flour, baking powder and salt together. Alternately add the flour mixture and the cream into the egg mixture, starting and ending with the flour. Mix in the lime rind and lime juice. Scoop the batter into 2 greased, 8-inch cake pans and bake for 30 to 35 minutes. The cake is done when a knife or cake tester inserted into the center comes out clean and the cake starts to pull away from the side. Remove from the oven and let stand 10 minutes. Turn out onto a cake rack to cool.

To make the glaze: Mix the lime juice, triple sec, tequila and confectioners’ sugar until smooth. Set aside half of the glaze to make the frosting (see below).

While the cake is still warm, slowly spoon glaze over the top so that all of the liquid is absorbed. Place a plate under the cake rack to catch the glaze that runs off, and reapply the drippings until all of the liquid has been absorbed.

To make frosting: Cream butter and shortening in a large mixing bowl. Add powdered sugar and heavy cream. Add reserved lime glaze to a medium consistency. Blend well. Sprinkle in grated lime peel.

Frost cake and top with lime curd. Makes 8 to 10 servings.

Source: Lani Greer of Lani Cakes, Gilbert, Ariz.

Lemon Cake

For the cake:

2 lemons

1 1/2 cups granulated sugar, divided use

1 cup cake flour, sifted before measuring

2/3 cup water

10 large egg whites

1/2 teaspoon cream of tartar

7 large egg yolks

Tiny fresh flowers, mint leaves and/or crystallized violets for garnish

For the glaze:

3/4 cup granulated sugar

1/4 cup whipping cream

3 tablespoons freshly squeezed lemon juice

3 tablespoons unsalted butter

1/2 cup confectioners’ sugar

1 1/2 tablespoons orange-flavored liqueur

Place a rack in the center of the oven and heat oven to 325 degrees. Have an ungreased 10-inch tube pan ready.

Remove the rind (yellow part only) from the lemons with a vegetable peeler. Place rind on a cutting board and sprinkle with 1 tablespoon of the granulated sugar. Mince rind as finely as possible with a sharp knife.

Squeeze the lemons and set aside one-fourth cup juice for the cake and 3 tablespoons for the glaze. Sift the flour two more times and set aside.

Combine the remaining sugar and the water in a small saucepan, swirling the pan so the sugar is moistened. Bring to a rapid boil; cook 1 and one-half minutes.

As the sugar cooks, combine the egg whites and cream of tartar in a 5-quart mixing bowl. Beat with an electric mixer at high speed until egg whites hold soft peaks. Keeping the mixer running at high speed, add sugar syrup to whites in a very slow, steady stream. Once all of the syrup has been added, continue beating whites until they are cool, firm and glossy.

Whisk the egg yolks in a bowl until they are light-colored. Add the lemon rind and one-fourth cup juice and mix well. With a large rubber spatula, fold the yolks into the egg whites, making sure they are fully incorporated. Add the flour, in thirds, folding in lightly but thoroughly between each addition.

Transfer batter to prepared pan, then smooth surface with spatula. Tap the pan on the counter to remove air pockets. Bake until puffy and golden, 45 to 50 minutes. Invert pan, resting it on the neck of a slender bottle if necessary to keep it from resting on the counter. Cool completely. Loosen the cake from the sides of the pan with a small knife and transfer to a serving plate.

To make the glaze: Combine granulated sugar, cream, lemon juice and butter in a small pan. Heat to a boil, then cook at a rapid boil for 3 minutes. Remove from the heat and add confectioners’ sugar, whisking until completely smooth. Mix in liqueur.

Spoon glaze over the top of cake, letting it drip down the sides. Garnish with flowers, mint leaves and/or crystallized violets. Slice the cake with a serrated knife, using a gentle, sawing motion. Makes 12 to 14 servings.

Source: Lani Greer of Lani Cakes, Gilbert, Ariz.

Orange Creamsicle Cake

For the cake:

Vegetable cooking spray

3 cups sifted unbleached flour

1 tablespoon baking powder

1/2 cup butter, softened

1 1/2 cups granulated sugar

1/2 teaspoon vanilla extract

1 small orange yogurt

3/4 cup milk

3 egg whites

2 teaspoons grated orange zest

For orange cream-cheese frosting:

1/2 cup butter

2 teaspoons shortening

8 ounces room-temperature cream cheese

3 cups powdered sugar

1/3 cup orange juice

Orange-rind curls for garnish

Preheat oven to 350 degrees. Spray 2 6-inch cake pans with vegetable cooking spray and line the bottom of each pan with parchment paper. In a medium bowl, sift together flour and baking powder; set aside. With mixer, cream together butter and sugar at medium speed until light and fluffy; add vanilla and yogurt, beating well. Add flour mixture and milk alternately to butter mixture, starting and ending with flour and beating well. In a separate bowl, using grease-free utensils, beat egg whites until stiff peaks form, but not too dry. Fold into batter gently along with orange zest. Divide batter into the two pans and bake for 35 to 40 minutes or until toothpick in the center comes out clean. Cool completely before frosting.

To make frosting: In a large mixing bowl, add butter, shortening, cream cheese, powdered sugar and orange juice. Mix until well blended. Adjust consistency with powdered sugar or juice.

Frost cake and garnish with orange-rind curls. Makes 8 to 10 servings.

Source: Lani Greer of Lani Cakes, Gilbert, Ariz.

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