Pas e A 6 _________________________________________________ (Elje ^pnrtlanö ©bseruer March io. 2004 Honey Bunnies Cookie type result is very tasty, tender Ingredients (Makes IS Bunnies): • 4 1 /2 to 5 cups all-purpose flour • 2 envelopes Fleischmann s RapIdRIseYeast • 1 teaspoon salt • 2 / 3 cup evaporated milk • 1 /2 cup water • 1 /2 cup honey • 1 /2 cup butterormargarine • 2 large eggs • Raisins • Honey Glare (recipe follows) Directions: In large bowl, combine 1-1/2 cups flour, undissolved yeast, and salt. Heat evaporated milk, water, honey and butter until very warm (120°F to 130°F). G radu ally add to dry ingredients. Beat 2 minutes at medium speed o f electric m ixer, scraping bowl occasionally. Add eggs and 1/ 2 cup flour. Beat 2 minutes at high speed. Stir in enough re maining flour to make thick bat ter. Place in greased bow l. Grease top; cover tightly with plastic wrap. Refrigerate for 2 to 24 hours. Rem ove dough from refrig erator; punch dow n. Rem ove to flo u re d s u rfa c e . D iv id e dough into 15 equal pieces. Roll each to 2()-inch rope. D i vide each rope into 1 (1 2-inch); 1 ( 5 - in c h ) , an d 3 ( 1 - in c h ) strips. C oil 12-inch strip to m ake body; coil 5-inch strip to m ake head. A ttach h ead to body; pinch to seal. Shape re m aining 3 strips into ears and tail and attach to body and head. P la c e on 2 g re a s e d b a k in g sheets. C over; let rise in w arm , draft-free place until doubled in size, about 1 hour. Bake at 375°F for 12 to 15 minutes or until done. Remove from sheets to wire racks. Brush with Honey G laze while warm. Insert raisins for eyes. If de sired, brush again with glaze be fore serving. H on ey G la ze : In a sm all Honey bunnies are a thoughtful and nutritious addition to any Easter basket. sa u c e p a n , c o m b in e 1/2 cup Per Serving • Calories: 320 honey and 1 /4 cup butter. Cook Serving Size: one bunny • Total Fat: 1 lg over low heat until butter melts, Serving Weight: 3.5 ounces • Saturated Fat: 6g stirring occasionally. Nutrition Information ‘Superfoods’ Offer New Way to Eat Shoppers evaluate food label ingredients People may fantasize about liv ing a leisurely, slow-food life, but in today’s go-go world, what con sumers really want are superfoods, says UC Davis American studies scholar Carolyn de la Pena. That attitude is changing how we eat, she believes. “People are going for the new short-cut foods,” she says. “And when we choose among those foods, we often evaluate them us ing mathematical equations rather than through taste, smell and plea sure.” Consumers have learned toexam- ine food labels to count the quanti ties of proteins, vitamins, carbohy drates, salt, caffeine and calories. In the search fortechnologically superior foods, shoppers are drawn increasingly to manufactured “su per foods” such as high-caffeinated drinks and power bars that concen- trate particular ingredients. New hyper-caffeinated drinks such as Red Bull are popular be cause they give a quick boost of energy. But the high-tech packag ing and promotion are also part of the seduction. Red Bull's blue and silver spacecraft-like design, for instance, brands the drink as being a technologically superior product. As a result, consumers who buy it may also buy the illusion that they, too, are technologically superior, de la Peña says. “The brand is m arketed as • Cholesterol: 55 mg • Sodium: 270mg • Carbohydrates: 50 g • Dietary Fiber: lg • Sugars: 20 g • Protein: 6g Advertise with diversity in ‘techno-energy,’ and these drinks promote the virile image of energy,” de la Peña says. Author of "The Body Electric,” de la Peña connects today’s cul tural attitudes toward food with her investigations into the early 20th century belief that technology could renew energy in the human body. “These superfoods tap into how excited people feel to be in the modern technological age,” she says. “Eating these superfoods is seen as a productive, modem act.” ffihseruA* Call 503-288-0033 or email: ads@portlandobserver.com W H A T ’S com F in d o u t th is S S a m p le o u r hq b e e f fro m 1 Tk zsk store in tousti »• E A S Y & C O N C O R D IA N E 3 3 r d & K illin g s w o r t h P o r t la n d O R 9 7 2 1 1 5 0 3 .2 8 8 .3 8 3 8 O p e n 8 a m -1 0 p m FU N TO S H O P ORENCO • S T A T IO N N E 6 1 s t & C o r n e ll R d . H ills b o r o O R 9 7 1 2 4 503 648 6968 O pen 8am 10pm LO C A LLY O W N E D R A L E IG H & H IL L S 7 3 0 0 S W B e a v e r t o n H ills d a le H w y . P o r t la n d O R 9 7 2 2 5 503 292 6838 O p e n 8 a m -9 p m O P E R A T E D SELLW OO D 1214 SE T a com a P o r t la n d O R 9 7 2 0 2 5 0 3 2 3 0 ,4 9 4 9 O p e n 8 a m -1 0 p m