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.”
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