SC_13Spring 01-15.indd - Schnucks Cooks Magazine

SAVE $5 

IN VALUABLE 

COUPONS... 

SEE INSERT INSIDE! 

schnuckscooks.com

a letter from the chairman 

2 

At this time of the year, many of us are still committed to our 

resolutions that involve healthier food choices and stepping 

up our fitness regimens. So, let me apologize now for the 

mouth-watering, delectable, split layer chocolate cake gracing 

the cover of our spring issue! 

While the food education team at Schnucks Cooks has worked 

to bring you a balance, in many ways, this issue is a test to 

willpower! In addition to the chocolate cake (be sure to check 

out the online video), you’ll find a decadent chocolate bread 

pudding and honey-walnut baklava. 

For those who are sticking to their resolve to cut back on 

sweets, be assured this magazine is chock-full of recipes to 

suit everything from the weeknight rush to the Easter buffet. 

For a household “on the go,” the taco pizza is a great mash-up 

of two cultures; BBQ Corned Beef Wraps offer another unusual 

twist on a traditional favorite. 

Comfort food takes center stage with five 30-minute frozen 

tortellini recipes, and check out our soup and bread recipes 

that will satisfy on a chilly evening. The “star” of this edition, 

however, is the Pineapple-Rum Glazed Ham. 

Just as the winter holidays bring friends and family together 

around the table, spring’s mild temperatures and budding 

greenery offer new reasons for getting the gang together. 

And, with this issue of Schnucks Cooks, we’ve given you just a few 

more! It’s time to spring into action with more than 25 different 

recipe ideas to help you transition into the new season. 

Scott C. Schnuck 

Editorial Team 

Creative Director Jeff rey Scheiber 

Senior Designer Matt DeWilde 

Recipe Development Team 

Food Styling Kathleen Sheridan 

Photographer Doug Schaible 

Wine & Beer Pairings 

Recipe Testing 

Nutritional Analysis Becky Trepasso, R.D. 

Prepress & Print Manager Wes Hartman 

Contributing Writers Terese Nguyen, Alana Sugar, C.N. 

Editorial Support Stacey Alexander, Kelly Kraemer 

Contributing Photographers 

& Stylists 

@ 

Michael McGraw, Terese Nguyen, 

Joyce Reese, Rosanne Toroian, 

Karen Trombley 

Chris Hessler, C.E.C., Rosanne Toroian, 

Karen Trombley, Michael Trombley, C.E.C. 

Dave Birkenmeier, CSW, 

Matt Maxfi eld, CSW, Certifi ed Cicerone® 

Debbie Chiesa, Noelle Lothamer, 

Courtney Lulek, Rosanne Toroian, 

Karen Trombley, Lori Yates, Ross Yedinak 

Meoli Studio, Studio C, Ann Schulz, 

Mary Sutkus, John Fletcher, 

Becky McFarland 

© 2013 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. 

All rights reserved. All articles in Schnucks Cooks are written and edited 

by professionals. “Schnucks Cooks” is a registered trademark of Schnuck 

Markets, Inc. and other trademarks and service marks of Schnucks may 

appear in this magazine. ViMax Publishing makes no representation 

as to the accuracy or effi cacy of information provided. Reproduction 

in whole or part is prohibited without permission of the publisher. 

Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • 

vimaxmedia.com 

To view our Schnucks Cooks Virtual Magazine, visit us 

on the web schnuckscooks.com 

to contact schnucks: 

St. Louis metro area (314) 994-4400 

Outside St. Louis metro area (800) 264-4400 

E-mail to consumer@schnucks.com 

®

16 

6 

12 

28 

8 

22 

4 lessons from the test kitchen 

Soy-Ginger Steamed Tilapia. 

5 glorious grapefruit 

Grapefruit Bars. 

® 

> spring 

6 express lane 

Taco Pizza and BBQ Corned Beef Wraps. 

8 soup-er suppers 

Veggie Chili, Jalapeño Cheese Cornbread, Asparagus 

& Rice Soup, Pasta Meatball Soup, Cheddar Oat Scones 

and Popovers. 

12 grecian delights 

Traditional Baklava, Moussaka and Greek Chickpea 

& Olive Salad. 

16 spring expectations 

Pineapple-Rum Glazed Ham, Creamy Potato-Leek Gratin, 

Berry Tiramisù and Warm Spinach Salad with Roasted 

Vegetables & Bacon Vinaigrette. 

21 do we truly crave chocolate? 

Mocha Hot Chocolate. 

table of contents 

22 chocolate heaven 

Deluxe Chocolate Split Layer Cake with Chocolate 

Buttercream Frosting and Chocolate Bread Pudding. 

24 split layer cake 101 

26 5 @ 5:00: tortellini 

Tortellini with Bacon & Peas, Tortellini Shrimp Caesar Salad, 

Creamy Tortellini with Spinach, Cheese Tortellini with 

Wild Mushroom Sauce and Tortellini Cacciatore. 

30 meals for a steal 

Crunchy Cajun Catfi sh with Skillet Succotash and 

Eggs in Spiced Tomato Sauce. 

Schnucks Cooks > Spring 2013 

} 

3

Lesson s from the Test Kitch en: Steamed Fish 

Rosanne Toroian, Food Editor 

I love butter, but I can’t bear the inches it adds 

to my waistline. This year, I resolved to reduce 

fat in my family’s diet, so I began seeking 

solutions that won’t sacrifi ce fl avor in my 

Soy-Ginger Steamed Tilapia 

Active Time: 10 minutes 

Total Time: 20 minutes • Serves: 4 

3 large garlic cloves, crushed with press 

or 1 tablespoon refrigerated Gourmet 

Garden garlic blend 

½ cup thinly sliced green onions, divided 

2 tablespoons less-sodium soy sauce 

1½ tablespoons dry sherry or 

Madeira (optional) 

1 tablespoon grated peeled fresh ginger 

(from 2-inch piece) or refrigerated 

Gourmet Garden ginger spice blend 

1 teaspoon Schnucks brown sugar 

1 teaspoon sesame oil 

1¼ pounds fresh tilapia, swai or catfi sh fi llets 

¼ cup coarsely chopped fresh cilantro leaves 

prepared white or brown rice (optional) 

1. Fill 12-inch skillet or sauté pan with ¼ inch 

water. Place small round cake rack (about 

9-inches in diameter) in skillet, or crush or fold 

three 12-inch-long pieces of aluminum foil into 

3 x ½-inch rounds. They should be able to raise 

a 9-inch glass pie plate just over water so that 

lid covers skillet. Cover skillet and heat water 

to boiling over high heat. (Do not boil with pie 

plate inside skillet.) 

4 

recipes. That’s when I rediscovered one of the 

simplest cooking methods – steaming. 

Steaming is a moist-heat cooking method 

whereby food is placed over, but not touching, 

simmering water. Steaming helps food retain 

its nutrients and seal in fl avor. It’s a quick 

cooking method as well, making it perfect 

for weeknight dinners. It takes less than 

ten minutes to boil the water, and nearly any 

seafood or cut vegetable will be cooked in 

fi ve to ten minutes. 

There are many steamers available for 

purchase. I use a collapsible metal steamer 

basket that I bought at Schnucks. It is perfect 

for steaming vegetables and shellfi sh like 

shrimp and mussels. It’s not ideal, however, for 

fi sh fi llets or chicken breasts. For those, I prefer 

to make my own “steamer” using a large skillet 

and Pyrex® pie plate. I make fl attened balls 

2. In 9-inch glass pie plate, stir together garlic, 

¼ cup green onions, soy sauce, sherry, if using, 

ginger, brown sugar and sesame oil until well 

blended. Arrange tilapia over sauce, overlapping 

thin ends of fi llets to fi t. 

3. Place pie plate on cake rack or foil; cover skillet 

and cook over medium heat 7 to 9 minutes 

or until thickest part of tilapia turns opaque 

of aluminum foil that raise the pie plate over 

simmering water. Place some of your favorite 

sauce in the pie plate, then arrange your fi sh 

over the sauce. Cover the skillet with a lid, or 

if your skillet doesn’t have a lid, cover tightly 

with heavy-duty foil or place a second skillet 

on top to cover. There’s no need to turn the fi sh 

over, so resist lifting the lid to peek at the fi sh. 

Fish fi llets, in particular, benefi t from steaming. 

Because they are so delicate, by arranging them 

fl at in the dish over water, you don’t risk their 

breaking apart. Plus, the fi sh cooks in its own 

juices creating its own highly-fl avored sauce. 

I encourage you to try the recipe below and 

watch my recipe video at schnuckscooks.com. 

Low in fat and calories, it utilizes many 

ingredients found in most pantries and can 

be on the table in 20 minutes! 

throughout and internal temperature reaches 

145°F. With oven mitts, remove pie plate. Sprinkle 

tilapia with cilantro and remaining ¼ cup green 

onions. Serve tilapia over rice, if desired, and 

drizzle with sauce. 

Each serving: about 140 calories, 3 g total fat 

(1 g saturated), 60 mg cholesterol, 331 mg sodium, 

3 g carbohydrate, 0 g fi ber, 1 g sugars, 25 g protein 

Visit schnuckscooks.com to watch our Steamed Fish video. 

Or, scan this Tag with your smart phone! To get the Tag Reader visit 

http://gettag.mobi on your mobile phone browser.

A descendant of the pomelo and sweet orange, 

grapefruit was originally grown in subtropical 

climates as an ornamental plant dubbed the 

“forbidden fruit.” First bred in Barbados and 

brought to the United States in the early 1800s, 

the fruit earned widespread popularity when 

the fi rst patent for the variety Ruby Red was 

created in 1929, transforming the fruit into 

an agricultural success. Today, this uniquely 

tangy-sweet fruit grows abundantly in Arizona, 

California, Texas and Florida – the world’s largest 

producer of the fruit. 

The grapefruit was named for the grapelike 

clusters in which they grow. Though the fl esh 

color varies with each variety, the skin is usually 

yellow and may have a pinkish blush. 

Available year-round, look for grapefruit with a 

brightly colored skin. A ripe grapefruit should 

feel fi rm yet springy when gently squeezed in 

the palm of your hand. If it feels heavy for its 

size, then the juicier it will be. Best preserved 

in a plastic bag in the refrigerator’s produce 

drawer for up to two weeks, grapefruit can also 

be stored at room temperature for up to two 

days. Very low in calories and a great source of 

Grapefruit Bars 


Total Time: 1 hour 5 minutes plus cooling 

Makes: 24 bars 

3 grapefruit (any variety) 

2¾ cups Schnucks granulated sugar, divided 

2¼ cups Schnucks all-purpose fl our, divided 

8 teaspoon salt 

¾ cup cold Schnucks unsalted butter 

(1½ sticks), cut into small pieces 

5 Schnucks large eggs 

Schnucks powdered sugar for dusting 

1. Preheat oven to 350°F. Line 13 x 9-inch metal 

baking pan with aluminum foil so that foil 

extends over short sides of pan. From grapefruit, 

grate 1 tablespoon plus 2 teaspoons peel and 

squeeze juice. Strain juice to remove any seeds 

and pulp. You will need ¾ cup juice. 

glorious grapefruit 

dietary fi ber, grapefruit contain about the same 

amount of vitamin C as oranges. 

To remove segments from grapefruit, fi rst cut off 

any peel and white pith. Holding the grapefruit 

over a small bowl covered with a fi ne-mesh 

strainer to catch segments, with paring knife, 

cut on either side of membranes to release 

each segment. If desired, squeeze the leftover 

membrane to release any excess juice. 

A celebrated treat for breakfast, the grapefruit 

is most commonly eaten cut in half and 

sprinkled with sugar. If you’re looking for a new 

way to enjoy this fruit, try adding the segments 

to a salad or sprinkle grapefruit halves with 

brown sugar and broil. Add chopped grapefruit 

to avocado and jalapeño for a refreshing relish 

to serve over fi sh, chicken or pork, or add the 

juice to homemade salad dressing in place of 

some of the vinegar or lemon juice. 

Visit schnuckscooks.com to watch our 

how-to videos! To segment a grapefruit, 

follow the instructions outlined in our How to 

Segment an Orange video. 

2. In food processor with knife blade attached, 

add ½ cup granulated sugar, 1½ cups fl our, 

salt and 2 teaspoons grated peel; pulse several 

times to combine. Add butter and pulse until 

pea-sized crumbs form. Pour mixture into 

prepared pan; press evenly onto bottom of pan. 

Bake 17 to 20 minutes or until golden brown. 

Cool crust completely on wire rack. 

3. In large bowl, with whisk, lightly beat eggs. 

Add remaining 2¼ cups granulated sugar, 

¾ cup fl our, 1 tablespoon grated peel and 

¾ cup juice. Pour mixture over crust. Bake 

25 to 30 minutes or until center is set. Cool 

completely on wire rack. Use foil to lift out of 

pan. Peel off foil. Cut lengthwise into 4 strips, 

then cut each strip crosswise into 6 pieces. 

Dust bars with powdered sugar. 

Each bar: about 207 calories, 6 g total fat (4 g saturated), 

54 mg cholesterol, 28 mg sodium, 35 g carbohydrate, 

1 g fi ber, 25 g sugars, 3 g protein 

in season > grapefruit 


5

express lane 

Food fusion isn’t just for professional chefs… try your hand at fusing fl avors and ingredients to liven up weeknight 

meals. Our Taco Pizza is a kid-friendly Mexican version of a traditional pizza pie with extra lean ground beef and 

black beans to make the dish both fi lling and delicious. If you have leftover corned beef from St. Patrick’s Day, give 

it a boost with barbecue sauce and a creamy horseradish-onion spread, then roll into a wrap. Both of these Express 

Lane recipes come together in under 30 minutes for fresh, fast and family-friendly mealtime solutions! 

Taco Pizza 



Schnucks nonstick cooking spray 

1 package (13.2 ounces) refrigerated 

country Italian bread dough 

1 pound Meat Masters 90% extra lean 

ground beef 

1 packet (1 to 1.25 ounces) less-sodium 

taco seasoning mix 

½ cup water 

1 can (15 ounces) Full Circle black beans 

in spicy sauce 

1 cup Schnucks fi nely shredded Cheddar 

Jack cheese (4 ounces) 

2 cups shredded lettuce (about 4 ounces) 

1 large tomato (about 10 ounces), cut into 

½-inch pieces (about 1½ cups) 

Schnucks chunky salsa and/or Schnucks 

sour cream (optional) 

1. Preheat oven to 425°F. Spray large cookie 

sheet or rimmed baking pan with nonstick 

cooking spray. Remove dough from package 

and unroll in center of cookie sheet. Press 

dough to form 14 x 10-inch rectangle. With fork, 

poke dough about every 2 inches. Bake 8 to 10 

6 

minutes or until crust browns. Cool crust on 

cookie sheet on wire rack. 

2. Meanwhile, in 12-inch skillet, cook ground 

beef over medium-high heat 5 to 7 minutes or 

until no longer pink, breaking up beef into small 

pieces with side of spoon. Stir in taco seasoning 

and water; cook just until mixture becomes 

thick, stirring occasionally. In medium bowl, 

with potato masher or fork, coarsely mash black 

beans in their sauce. 

3. Spread beans evenly over crust leaving 

¼-inch border around edges. Top with beef 

mixture, then sprinkle with cheese, lettuce and 

tomato. Cut pizza lengthwise into 3 strips, then 

cut each strip crosswise into 4 pieces. Serve 

with salsa and sour cream, if desired. 




BBQ Corned Beef Wraps 



¼ cup fi nely chopped onion 

¼ cup light mayonnaise 

¼ cup Schnucks light sour cream 

1½ tablespoons undrained refrigerated 

prepared horseradish 

4 (10-inch) wraps or burrito-sized 

fl our tortillas 

4 large romaine lettuce leaves, 

ribs removed 

12 ounces sliced Schnucks Select top round 

corned beef or leftover corned beef 

3 cup barbecue sauce 

8 slices Schnucks provolone cheese 

1. In small bowl, stir together onion, 

mayonnaise, sour cream and horseradish. 

2. Place wraps on work surface; spread about 

3 tablespoons mayonnaise mixture evenly 

over each wrap to cover. Place 1 lettuce leaf 

in center of each wrap, then arrange slices of 

corned beef over wrap to cover. Spread about 

1½ tablespoons barbecue sauce over corned 

beef, then place 2 slices cheese down center of 

each tortilla. 

3. Starting at bottom edge, roll wraps to enclose 

fi lling. Cut each wrap diagonally in half to serve. 



50 g carbohydrate, 3 g fi ber, 10 g sugars, 37 g protein

soup-er suppers 

Soup has had a role in culinary history for as long as cooking techniques have 

been recorded with endless variations based on regional ingredients and tastes. 

Food historians attribute soup’s popularity and longevity to its ease of preparation, 

combining various ingredients into a satisfying and fl avorful one-pot meal. 

From thick and hearty chilis to light, broth-based soups, there are infi nite possibilities. 

We’ve created three recipes along with three of our favorite breads for dunking. 

Served together, nothing beats this “soup-er” combination. 

8

Veggie Chili 



1 tablespoon Schnucks canola oil 

1 container (20 ounces) refrigerated fresh 

precut garden soup mix or soup starter 

vegetables or 2 cups chopped onion (1 

large onion), 1 cup shredded carrots and 

1 cup chopped celery (3 medium ribs) 

1 tablespoon chili powder (or 2 teaspoons 

for milder heat) 

1 can (15 ounces) Schnucks black beans, 

rinsed and drained 

1 can (15 ounces) Schnucks small white 

navy beans, rinsed and drained 

1 can (15 ounces) Schnucks traditional 

tomato sauce 

1 can (14.5 ounces) Schnucks petite diced 

tomatoes with green chiles, undrained 

2 cups low-sodium tomato juice 

1 cup Schnucks frozen whole kernel corn 

desired toppings such as chopped fresh 

cilantro leaves, chopped green onions, 

Schnucks sour cream and/or shredded 

Cheddar cheese (optional) 

1. In 4- to 5-quart saucepan, heat oil over 

medium heat. Add garden soup mix vegetables 

and cook, covered, 10 to 12 minutes or until 

celery is tender, stirring occasionally. 

2. Add chili powder and cook 1 minute, stirring. 

Stir in remaining ingredients except for optional 

toppings; heat to boiling over high heat, 

uncovered. Reduce heat to medium-low and 

simmer 15 minutes. Serve chili with desired 

toppings. Makes about 9 cups. 




Jalapeño Cheese Cornbread 


Total Time: 50 minutes • Makes: 24 pieces 


1 cup Schnucks unsalted butter (2 sticks) 


2 cups Schnucks 2% reduced-fat or 

vitamin D whole milk 

1 bunch green onions, cut into large pieces 

1 large fresh jalapeño chile pepper, cut into 

large pieces 

8 ounces Schnucks hot pepper Jack cheese 

or sharp Cheddar cheese 

3 cups Schnucks all-purpose fl our 

1 cup yellow cornmeal 

¼ cup Schnucks granulated sugar 

2 tablespoons baking powder 

1 teaspoon kosher salt 

1. Preheat oven to 375°F. Spray 13 x 9-inch 

metal baking pan with nonstick cooking spray. 

In microwave-safe medium bowl, heat butter 

in microwave oven on high 1½ to 2 minutes 

or until melted, stirring after 1 minute. Add 

eggs and with whisk, beat well; stir in milk. 

In food processor with knife blade attached, 

pulse onions and jalapeño about 15 times or 

until fi nely chopped. Replace knife blade with 

shredding blade. Shred cheese. 

2. In large bowl, with whisk, stir together fl our, 

cornmeal, sugar, baking powder and salt until 

well combined. Add milk mixture to fl our mixture 

and stir just until dry ingredients are moistened. 

Stir in onions, jalapeño and cheese until well 

blended. Pour batter into prepared pan. 

3. Bake 25 to 30 minutes or until wooden pick 

inserted in center comes out with a few moist 

soup du jour > bread basket 

crumbs attached. Cool in pan on wire rack 5 

minutes to serve warm, or cool completely to 

serve later. Cut lengthwise into 4 rows; cut each 

row crosswise into 6 pieces. 

Each piece: about 209 calories, 11 g total fat 



Asparagus & Rice Soup 



1 tablespoon Schnucks extra virgin olive oil 

1 container (20 ounces) Schnucks 

refrigerated soup starter vegetables 

or 13 cups each diced carrots, celery 

and onion 

1 container (48 to 49 ounces) less-sodium 

chicken broth (6 cups) 

½ cup unprepared converted or extra long 

grain white rice 

1 package (8 ounces) mini cubed 

ham, drained 

1 bunch fresh asparagus (about 1 pound), 

each spear cut diagonally into 1-inch 

pieces (about 2½ cups) 

¼ teaspoon ground black pepper 

grated Pecorino Romano cheese (optional) 

1. In 4- to 5-quart saucepan, heat oil over 

medium-high heat. Add soup starter vegetables 

and cook, covered, 15 minutes or until celery 

is tender and begins to brown, stirring 

occasionally. Add broth; heat to boiling over 

high heat. Reduce heat to medium-low; stir 

in rice. Cover and cook 15 minutes. Add ham, 

asparagus and pepper. Cook 4 to 5 minutes or 

until asparagus is tender. 

2. Ladle soup into soup bowls and sprinkle with 

cheese, if desired. Makes about 10½ cups. 





9

Pasta Meatball Soup 



½ (26-ounce) bag Schnucks frozen 

Italian style or beef meatballs 

(about 28 meatballs) 


1 large celery rib, minced (about ¾ cup) 

1 small onion (about 6 ounces), chopped 

(1 cup) 

2 tablespoons minced fresh garlic 

(about 6 cloves) 

1 carton (32 ounces) less-sodium chicken 

or beef broth (4 cups) 

1 can (14.5 ounces) Schnucks diced 

tomatoes with olive oil, garlic & spices 

1½ teaspoons Italian seasoning 

½ teaspoon freshly ground black pepper 

3 cup uncooked orzo pasta 

1. Preheat oven to 400°F. Arrange frozen 

meatballs without touching in rimmed baking 

pan. Bake 10 minutes. Meanwhile, in 4- to 

10 

6-quart saucepan, heat oil over medium-high 

heat. Add celery, onion and garlic and cook, 

covered, 6 to 8 minutes or until celery is tender, 

stirring occasionally. 

2. Stir in broth, undrained tomatoes, Italian 

seasoning and pepper; cover and heat to 

boiling. Add meatballs and orzo and cook 9 to 

10 minutes or until orzo is tender. Makes about 

8 cups. 




Cheddar Oat Scones 


Total Time: 55 minutes • Makes: 12 scones 


2¾ cups Schnucks all-purpose fl our 

2 teaspoons baking powder 


½ teaspoon ground black pepper 

¾ cup Schnucks unsalted butter (1½ sticks), 

cut into small pieces 

8 ounces aged Cheddar cheese (such 

as Schnucks 4 year aged Cheddar), 

shredded (2 cups) 

1 package (e ounce) fresh dill, fronds 

removed and chopped (about ¼ cup) 

¾ cup plus 2 tablespoons Schnucks old 

fashioned oats, divided 

3 Schnucks large eggs, divided 

1 cup Schnucks whipping cream 

1 tablespoon water 

1. Preheat oven to 375°F. Spray large cookie 

sheet with nonstick cooking spray. In large 

bowl, with whisk, stir fl our, baking powder, salt 

and pepper. With fi ngertips or pastry blender, 

work in butter until pea-sized crumbs form. Stir 

in cheese, dill and ¾ cup oats. 

2. In medium bowl, with whisk, beat 2 eggs 

with cream until well blended. Pour egg mixture 

into fl our mixture; with wooden spoon, stir 

until dough forms a ball. Place dough on lightly 

fl oured work surface. In same medium bowl, 

with whisk, beat water with remaining egg. 

3. With rolling pin, roll dough into 8-inch round. 

With large knife or pizza cutter, cut dough into 

12 equal wedges. Place wedges, 1-inch apart, 

on prepared cookie sheet. Brush top and sides 

of scones with egg mixture; sprinkle remaining 

2 tablespoons oats over scones. Bake 25 to 30 

minutes or until tops and bottoms are lightly 

browned. Serve immediately or cool on wire 

rack to serve later. 

Each scone: about 391 calories, 25 g total fat 



Popovers 


Total Time: 45 minutes 

Makes: 12 popovers 

1½ tablespoons Schnucks unsalted 

butter, softened 

2 cups Schnucks all-purpose fl our, plus 

additional for dusting 

4 Schnucks large eggs, at room temperature 

2 cups Schnucks vitamin D whole milk, 

at room temperature 


1. Preheat oven to 450°F. Grease 12 popover 

cups with butter. Lightly dust cups with fl our, 

tapping out excess. 

2. In large bowl, with whisk, lightly beat eggs; 

add milk and salt and stir until combined. Sift 

2 cups fl our over egg mixture, then stir with 

whisk just until combined. Do not overmix; 

batter will appear lumpy. Evenly fi ll cups with 

batter, a scant 3 cup in each. 

3. Bake popovers 15 minutes. Reduce oven 

temperature to 350°F. Bake 12 to 15 minutes 

longer or until sides of popovers are fi rm and 

golden brown. Serve immediately. 

Each popover: about 137 calories, 4 g total fat 



> Cook’s Wisdom 

The eggs and milk should be at room temperature so the 

popover batter heats up as quickly as possible during baking, 

creating the steam necessary to make them “pop over.” 

It’s also important to use the popover batter as soon as it’s 

prepared to give the popovers a light and airy texture. 

Popovers can also be prepared in a standard muffi n pan. 

Grease and fl our 20 muffi n tin cups, and pour about 3 

tablespoons batter into each cup. Bake popovers as directed 

in step 3, baking only 9 to 10 minutes longer after reducing 

oven temperature to 350°F. 

suds ‘n soup 

soup du jour > bread basket 

Belgian beer and beers brewed in the Belgian style lend 

themselves very well to food pairings. New Belgium’s Abbey Ale 

is a great match for our hearty Pasta Meatball Soup. Complex and 

bold enough to hold up to the robust beef, herbs and spices in 

the dish, this hazy, mahogany-colored brew has a creamy mouth 

feel with hints of pepper and bready, roasted malts, fl avors that 

intermingle beautifully with this soul-satisfying soup. 

Scan this tag to watch our 

Craft Beer Pairings video. 


11

grecian delights 

As one of the world’s oldest civilizations, the Greeks have a rich and colorful food history that has spanned 

from ancient times to modern kitchens. Thanks to its geographic location between the Aegean and Ionian 

Seas, Greece was a signifi cant stop on many ancient trade routes, which explains the array of spices and 

fl avors that are essential to Greek cuisine. 

Below are three recipes capturing Greek tastes for an international feast. Baklava is an authentic dessert 

made with layers and layers of nuts, honey and phyllo dough. Eggplant and ground meat are featured in 

Moussaka, which pairs perfectly with our Greek Chickpea & Olive Salad in a light lemon vinaigrette. Opa! 

Traditional Baklava 


Total Time: 1 hour 40 minutes plus standing 

Makes: about 28 pieces 

2 packages (10 ounces each) Schnucks 

walnuts (about 5½ cups) 

1 small lemon 

2 cups plus 3 cup Schnucks granulated 

sugar, divided 

2 cups water 

¾ cup Schnucks honey 

1½ teaspoons ground cinnamon 

¼ teaspoon ground nutmeg 

1 cup Schnucks unsalted butter (2 sticks) 

1 package (16 ounces) frozen (thawed) 

phyllo dough (2 rolls of 14 x 9-inch sheets) 

1. Preheat oven to 325°F. Spread walnuts 

in large rimmed baking pan. Bake 10 to 12 

minutes or until fragrant and lightly toasted. 

Cool walnuts in pan on wire rack. 

2. Meanwhile, squeeze juice from lemon into 

2-quart saucepan. Add 2 cups sugar, water and 

honey; heat to boiling over medium-high heat, 

stirring occasionally. Reduce heat to medium 

and boil 10 minutes or until mixture thickens 

slightly. Remove saucepan from heat; cool 

mixture to room temperature, then refrigerate 

until ready to use. 

3. In food processor with knife blade attached, 

pulse walnuts until fi nely chopped but not 

ground; transfer walnuts to medium bowl. Stir in 

remaining 3 cup sugar, cinnamon and nutmeg. 

4. In microwave-safe medium bowl, heat butter 

in microwave oven on high 1½ to 2 minutes or 

until melted, stirring after 1 minute. With spoon, 

skim off any foam that rises to the top. With 

small basting brush, coat 13 x 9-inch glass or 

ceramic baking dish with some melted butter. 

5. Very lightly dampen a large clean kitchen 

towel or paper towels with water. Unroll phyllo 

dough on work surface; cover phyllo with 

damp towel. Place 1 sheet phyllo lengthwise in 

bottom and slightly up sides of prepared dish; 

brush very lightly with some melted butter. 

Repeat with remaining sheets from 1 roll phyllo 

dough. Spread half of walnut mixture (about 2½ 

cups) over phyllo. 

6. Top walnuts with 1 sheet phyllo; brush lightly 

with some melted butter. (Reheat butter as 

needed in microwave oven to melt.) Repeat 

with 4 more sheets. Top with remaining walnut 

mixture, then remaining phyllo sheets, brushing 

lightly with remaining butter between layers. 

7. With sharp paring knife, cut baklava 

lengthwise into 4 strips, but do not cut all the 

way through to bottom of pan. Cut each strip 

diagonally into eight 1½-inch-wide diamondshaped 

pieces. You should have about 28 

pieces. Bake 1 hour. 

8. Transfer dish to wire rack. Pour cooled simple 

syrup evenly over top of baklava. Let stand 

at room temperature at least 4 hours before 

serving. Or, cool baklava to room temperature, 

then cover tightly with plastic wrap or place in 

airtight container to serve up to 1 week. Just 

world fl avors > opa! 

before serving, use sharp paring knife to cut 

all the way through original lines to separate 

pieces of baklava. 

Each piece: about 331 calories, 20 g total fat (6 g saturated), 

17 mg cholesterol, 79 mg sodium, 36 g carbohydrate, 


Moussaka 


Total Time: 1½ hours • Serves: 8 

Schnucks olive oil cooking spray or 

nonstick cooking spray 

2½ pounds eggplant (2 large), unpeeled and 

cut lengthwise into ½-inch-thick slices 

2 teaspoons salt, divided 

1 pound yellow onions 

6 large garlic cloves 

2 tablespoons Schnucks olive oil 

2 pounds Meat Masters 90% extra lean 

ground beef and/or ground lamb 

1 tablespoon dried mint leaves 

2 teaspoons dried oregano leaves 

¾ teaspoon ground allspice 

¾ teaspoon ground black pepper 

½ teaspoon ground cinnamon 

1 can (8 ounces) Schnucks tomato sauce 

½ cup chopped fresh parsley leaves 


1½ cups plain whole milk yogurt 

1 cup fi nely crumbled feta cheese 

Recipe continued on page 14 > 


13

world fl avors > opa! 

1. Preheat oven to 400°F. Spray 2 large rimmed 

baking pans with nonstick cooking spray. Arrange 

eggplant in pans; spray top of eggplant with 

cooking spray and sprinkle with ½ teaspoon salt. 

Roast 25 minutes or until golden brown. Transfer 

eggplant to plate. 

2. Meanwhile, chop onions and garlic. In 12-inch 

skillet, heat oil over medium heat. Add onions 

and garlic and cook, covered, 10 minutes or 

until golden, stirring occasionally. Add ground 

beef, mint, oregano, allspice, pepper, cinnamon 

and remaining 1½ teaspoons salt and cook 

10 minutes or until beef is no longer pink, 

breaking up meat into small pieces with side of 

spoon. Stir in tomato sauce; heat through. Stir 

in parsley. In large bowl, with whisk, beat eggs 

well. Stir in yogurt and feta cheese. 

3. Spray 13 x 9-inch glass, ceramic or metal 

baking dish with cooking spray. Layer half of 

eggplant in bottom of dish, overlapping slices 

slightly. Spread about 3 cups beef mixture 

over eggplant. Repeat layering with remaining 

14 

eggplant and beef. Pour yogurt mixture evenly 

over beef. Bake, uncovered, 40 to 45 minutes or 

until edges bubble and edges begin to brown 

slightly. Let stand 5 minutes before serving. 




Greek Chickpea & Olive Salad 


Total Time: 20 minutes plus chilling 

Serves: 8 

2 small lemons 

1 anchovy fi llet, minced, or ½ teaspoon 

anchovy paste (optional) 

2 tablespoons Schnucks extra virgin olive oil 

1 teaspoon minced fresh garlic 

(about 1 clove) 

¼ teaspoon salt 

2 cans (15 ounces each) Full Circle garbanzo 

beans (chickpeas), rinsed and drained 

½ small onion, thinly sliced (about ¾ cup) 

1½ cups cherry tomatoes, each cut in half 

½ cup drained pitted Greek kalamata olives, 

each cut in half, if desired 

½ cup sliced roasted red peppers 

¼ cup torn fresh basil leaves, plus 1 sprig for 

garnish (optional) 

1 tablespoon fresh thyme leaves 

From lemons, squeeze about 2½ tablespoons 

juice into large bowl. With whisk, stir in anchovy, 

if using, oil, garlic and salt. Add remaining 

ingredients and toss until well combined. Cover 

and refrigerate at least 15 minutes or up to 1 

day. Transfer salad to serving bowl; garnish with 

basil sprig, if desired. Makes about 5½ cups. 




Proudly raising the 

best Angus brand 

Schnucks is proud to offer the Certified Angus Beef ® brand - brought to 

you by generations of farmers and ranchers, like the Eggers in Mexico, Mo. 

www.certifiedangusbeef.com 

“Certified Angus Beef ® 

represents quality and 

consistency. It takes the 

consumer out of having 

to decide whether this is 

better than that.” 

Ben and Darla Eggers, 

Sydenstricker Genetics, Mexico, Mo.

16 

spring expectations 

Between the promise of warmer weather and fresh spring produce, it’s easy to fi nd inspiration for an Easter feast. With 

this in mind, we’ve created the perfect medley of seasonal tastes. The table’s centerpiece, Pineapple-Rum Glazed Ham, 

gets its balanced fl avors from the combination of spiced rum, sweet pineapple preserves and tangy orange marmalade. 

Potatoes and leeks star in the Creamy Potato-Leek Gratin, while asparagus, mushrooms and onions are roasted to 

perfection in our warm spinach salad. For a fi tting ending, impress your guests with our tiramisù, which gets a colorful, 

fruity makeover with a trio of fresh berries.

wine pairing > Riesling 

With its high acidity and low alcohol 

content, Riesling is an intensely-fl avored 

wine. Depending on its growing region, 

you’ll detect peach, apricot, melon and even 

mineral notes in the wine. The higher the 

alcohol content in Rieslings, the drier they 

will taste. For the perfect match to this ham 

recipe, choose a medium-dry Riesling with 

an alcohol content around 10%. 

Pineapple-Rum Glazed Ham 


Total Time: 2 hours • Serves: 12 

1 Schnucks spiral sliced ham 

(7 to 8 pounds) 

1 jar (12 ounces) pineapple preserves 

1 jar (12 ounces) sweet orange marmalade 

½ cup spiced rum (such as Captain 

Morgan®), dark rum or orange juice 

2 tablespoons Schnucks Dijon mustard 

1 teaspoon ground dry ginger 


1. Preheat oven to 350°F. Remove ham from 

packaging, discarding plastic cover from 

bone-end of ham. Reserve glaze packet for 

another use. Place ham, cut side down, in 

13 x 9-inch metal, glass or ceramic baking pan; 

cover loosely with aluminum foil. Bake 1 hour. 

2. Meanwhile, in 1- to 2-quart saucepan, add 

preserves, marmalade and rum; heat to boiling 

over medium-high heat. Boil 20 minutes or 

until sauce thickens and is reduced to about 

2¼ cups, stirring occasionally. Remove saucepan 

from heat; stir in mustard, ginger and pepper. 

3. Remove ham from oven; set aside aluminum 

foil to use later. Spread about 1 cup glaze over 

ham, then return ham to oven. Bake 35 to 45 

minutes longer or until internal temperature 

reaches 120°F, brushing ham every 15 minutes 

with additional glaze. Remove ham from oven. 

Carefully place ham on serving platter. Cover 

ham loosely with reserved foil and let stand 

15 minutes before serving. Internal temperature 

will rise to 140°F upon standing. 

4. Meanwhile, pour any drippings in 13 x 9-inch 

pan into same saucepan with any remaining 

glaze; heat to boiling over medium-high heat. Boil 

15 to 20 minutes or until sauce thickens and is 

reduced to about 1e cups. Serve ham with sauce. 




Creamy Potato-Leek Gratin 


Total Time: 1 hour 15 minutes • Serves: 8 

2 teaspoons plus 2 tablespoons Schnucks 

unsalted butter, divided 

3 medium leeks (about 2 pounds) 

2½ teaspoons salt, divided 

4 pounds Yukon Gold potatoes 

(about 9 medium) 

1 pint (2 cups) Schnucks whipping cream 

¼ teaspoon ground cayenne pepper 

¼ teaspoon ground nutmeg 

8 ounces Gruyère cheese, shredded 

(2 cups) 

1. Preheat oven to 350°F. Grease 13 x 9-inch 

glass, ceramic or metal baking dish with 2 

teaspoons butter. Trim off and discard ends 

and dark green outer leaves of leeks. Cut leeks 

lengthwise in half, then thinly slice crosswise. 

You should have about 6 cups. Rinse and drain 

leeks very well to remove any grit. 

2. In 5- to 6-quart saucepot, melt remaining 

2 tablespoons butter over medium-high heat. 

Add leeks and ½ teaspoon salt; cover and cook 

14 to 16 minutes or until leeks are very soft and 

start to brown, stirring occasionally. Transfer leeks 

to bowl. You should have about 2½ cups leeks. 

3. While leeks cook, peel and thinly slice potatoes. 

4. Into same saucepot, add cream, cayenne, 

nutmeg and remaining 2 teaspoons salt; 

heat to boiling over medium-high heat. Add 

potatoes and cook 4 to 5 minutes or until cream 

becomes very thick, stirring frequently. 

5. Transfer half of potato mixture to prepared 

dish; spread half of leeks evenly on top, then 

sprinkle with half of cheese. Repeat with 

remaining potatoes, leeks and cheese. Bake 

gratin 40 minutes or until potatoes are very 

tender when knife is inserted in center and 

top is golden brown. Let stand 10 minutes 

before serving. 





17

Berry Tiramisù 


Total Time: 1 hour plus chilling • Serves: 20 

4 packages (6 ounces each) Driscoll’s® fresh 

blueberries (about 4¾ cups), divided 

4 packages (6 ounces each) Driscoll’s® fresh 

raspberries (about 5½ cups), divided 

2 packages (16 ounces each) Driscoll’s® 

fresh strawberries, hulled and cut into 

¼-inch-thick slices (about 6 cups), divided 

1e cups Schnucks granulated sugar, divided 

½ cup berry liqueur (such as Chambord®), 

orange-fl avored liqueur (such as triple sec) 

or orange juice 

½ cup water 

1½ cups Schnucks whipping cream 

2 packages (8 ounces each) mascarpone 

cheese, at room temperature 

3 packages (3 ounces each) 

sponge-style ladyfi ngers 

1. In 12-inch skillet, add 2 packages 

blueberries, 2 packages raspberries, 3 cups 

sliced strawberries and 3 cup sugar. Cook 

berry mixture over medium-high heat 25 to 

30 minutes or until mixture becomes thick 

and reaches a jam-like consistency, stirring 

frequently during last 10 minutes of cooking. 

Remove skillet from heat. Transfer jam to 

medium bowl. Cover and refrigerate at least 2 

hours or up to 2 days ahead. You should have 

about 3 cups. 

2. Meanwhile, in small saucepan, add 1 cup 

sugar, liqueur and water; heat to boiling over 

medium-high heat, stirring occasionally until 

sugar dissolves. Remove saucepan from heat. 

Allow mixture to cool slightly. In large bowl, toss 

remaining blueberries, raspberries and sliced 

strawberries until combined. 

3. In large bowl, with mixer on low speed, beat 

cream and remaining 3 cup sugar until cream 

thickens. Increase speed and beat until stiff 

peaks form. Add mascarpone and fold with 

rubber spatula just until well combined. 

Makes about 5 cups. 

4. Place 13 x 9-inch glass or ceramic baking 

dish horizontally in front of you. Arrange 1½ 

packages ladyfi ngers, fl at side down, vertically 

(perpendicular) in 3 long rows across bottom 

of dish. Brush ladyfi ngers liberally with half of 

liqueur mixture. 

5. Spread half of berry jam (about 1½ cups) over 

ladyfi ngers. Dollop about 2½ cups mascarpone 

mixture over jam, then spread to cover. (It is okay 

if some jam swirls into mascarpone mixture.) 

Top with half of fresh berries, about 3 cups. 

(Cover and refrigerate remaining berries to use 

after chilling.) Repeat layering with remaining 

ladyfi ngers, brushing with liqueur mixture. Top 

with remaining berry jam and mascarpone 

mixture. Cover and refrigerate at least 6 hours or 

up to 1 day ahead. Top with remaining fresh 

berries just before serving. Cut tiramisù lengthwise 

into 4 slices, then cut each slice crosswise into 

5 pieces. 





To quick-chill berry mixture in step 1, transfer to medium 

metal bowl. Place bowl over larger bowl fi lled with iced 

water. Let stand at room temperature until well chilled, 


Warm Spinach Salad 

with Roasted Vegetables 

& Bacon Vinaigrette 



1 bunch fresh asparagus (about 1 pound), 

each spear cut crosswise into 

1½-inch pieces 

1 package (10 ounces) Schnucks sliced 

baby bella mushrooms 

1 medium red onion, cut in half and sliced 

1 tablespoon Schnucks olive oil 

12 slices Schnucks hardwood smoked bacon 

(about ¾ pound), cut crosswise into 

1-inch pieces 

2 large garlic cloves, thinly sliced 

½ cup balsamic vinegar 

2 teaspoons Schnucks Dijon mustard 



1 package (9 to 10 ounces) fresh 

baby spinach 

1 jar (12 ounces) roasted red bell peppers, 

drained and chopped (about 1¼ cups) 

1. Preheat oven to 400°F. In large bowl, toss 

asparagus, mushrooms, onion and oil. Spread 

vegetables evenly in large rimmed baking pan. 

Roast 20 minutes or until vegetables are 

lightly browned. 

2. Meanwhile, in nonstick 12-inch skillet, cook 

bacon over medium-high heat 10 to 12 minutes 

or until crisp, stirring frequently. Remove skillet 

from heat. With slotted spoon, transfer bacon to 

bowl. Discard all but ¼ cup bacon drippings. 

3. Add garlic to bacon drippings in same 

skillet and cook over medium heat 1 minute, 

stirring occasionally. Add vinegar, mustard, salt 

and black pepper and cook 2 minutes or until 

vinaigrette thickens slightly. 

4. In large bowl, toss spinach with red peppers, 

roasted vegetables and warm vinaigrette 

until spinach wilts slightly and salad is well 

combined. Serve immediately. 




© THE HERSHEY COMPANY

SIMPLY SCRUMPTIOUS SNICKERDOODLE COOKIES 

Yield: 4 dozen 2-inch cookies 

Prep Time: 20 minutes 

1/2 cup butter OR margarine, softened 

1/2 cup shortening 

1-1/2 cups sugar 

2 eggs 

2-3/4 cups all-purpose flour 

Bake Time: 8 to 10 minutes 

2 teaspoons Durkee ® Cream of Tartar 

1 teaspoon baking soda 

1/4 teaspoon salt 

3 tablespoons sugar 

2 teaspoons Durkee ® Ground Cinnamon 

Preheat oven to 400ºF. 

MIX TOGETHER butter, shortening and sugar in a large bowl. 

Add eggs and beat until mixture is fluffy. Beat in flour, cream of tartar, 

baking soda and salt. 

COMBINE 3 tablespoons sugar and cinnamon in a small bowl. 

Form dough into 1-inch balls. Roll balls in the sugar cinnamon 

mixture; place 2 inches apart on ungreased baking sheet. 

BAKE 8 to 10 minutes, until cookies are lightly browned, but still soft. 

(Cookies will puff up at first, then flatten out.) 

Delicious Flavor 

YOU CAN’T GET ENOUGH OF. 

©2013 ACH Food Companies, Inc. 118598

Do we truly 

crave chocolate? 

Some scientists say we do. 

Chocolate contains almost 400 chemicals, some 

of which produce feelings of well-being. Caff eine 

and a chemical in chocolate called theobromine 

boost brain function and increase alertness. 

Also present, the chemical phenylethylamine 

infl uences the nervous system in such a way that 

it may induce feelings similar to being in love. 

Tyramine and tryptophan, which are converted 

to serotonin and dopamine in the brain, 

enhance perceptions of pleasure and lift your 

mood. Plus, anandamide – a fl avor enhancer 

added to the cocoa, sugar and fat in chocolate – 

may provoke a mild addiction, but only if you 

eat 25 pounds of it at once! 

No one is likely to go that far, but last year, 

almost 17 billion dollars of chocolate was sold 

in the U.S., where the average person is said to 

indulge in 11 pounds of chocolate each year. 

We fall behind the Swiss, the world leader in 

this competition, who consume more than 

21 pounds per person each year. 

Mocha Hot Chocolate 



6 cups Schnucks vitamin D whole milk 

½ cup Schnucks granulated sugar 

6 ounces 60% cacao bittersweet or semi-sweet 

chocolate chips (1 cup) 

½ cup Schnucks instant coff ee granules 

sweetened whipped cream (optional) 

In 2-quart saucepan, heat milk and sugar over medium 

heat 14 to 16 minutes or until it begins to simmer. 

Reduce heat to low. Add chocolate chips and coff ee 

granules and, with whisk, stir until coff ee dissolves and 

mixture is smooth. Pour hot chocolate into mugs and 

serve immediately topped with whipped cream, if 

desired. Makes about 6½ cups. 

Each serving: about 386 calories, 17 g total fat (11 g saturated), 

26 mg cholesterol, 109 mg sodium, 45 g carbohydrate, 2 g fi ber, 

39 g sugars, 10 g protein 

Some people may say they eat chocolate – 

especially dark chocolate – for the health 

benefi ts. Chocolate is said to lower blood 

pressure and cholesterol. Cocoa beans, once 

considered so valuable that they were used 

as currency, contain powerful antioxidant 

properties known as fl avonoids which are said 

to reduce the risk of stroke and heart attack. 

Chocolate also contains numerous vitamins 

and minerals including magnesium, calcium, 

iron and zinc. 

In truth, most people eat chocolate for its 

fl avor, aroma, texture and appearance. We also 

associate chocolate with expressions of love 

and an aura of luxury. Even the ancient Aztecs 

considered consumption of chocolate to be a 

divine experience. Their legends taught that 

the god Quetzalcoatl brought cacao 

seeds from heaven. 

Self-described chocoholics, passionate 

afi cionados and loyal fans all agree: It doesn’t 

matter why we want it – just pass the chocolate! 


21

chocolate heaven 

We can’t think of a better way to celebrate chocolate than with our jaw-dropping Deluxe Chocolate Split 

Layer Cake with Chocolate Buttercream Frosting. And if you’re looking for a luxurious, comforting dessert, 

our Chocolate Bread Pudding is the perfect choice. These recipes will satisfy any chocolate connoisseur. 

Deluxe Chocolate Split 

Layer Cake with Chocolate 

Buttercream Frosting 


Total Time: 1 hour 10 minutes plus cooling 

Serves: 16 

Cake 

¾ cup Schnucks unsalted butter (1½ sticks), 

plus additional for greasing pan, softened 

2 cups Schnucks all-purpose fl our, plus 

additional for dusting pans 

1 cup unsweetened cocoa 

1½ teaspoons Schnucks baking soda 

1 teaspoon baking powder 

½ teaspoon salt 

1½ cups buttermilk or Schnucks vitamin D 

whole milk 

2 teaspoons pure vanilla extract 

1¾ cups Schnucks granulated sugar 


Chocolate Buttercream Frosting 

12 ounces semi-sweet chocolate 

1 pound Schnucks unsalted butter 

(4 sticks), softened 

3 tablespoons Schnucks vitamin D 

whole milk 

1½ teaspoons pure vanilla extract 

3 cups plus 2 tablespoons powdered 

sugar, sifted 

1. Prepare Cake: Preheat oven to 325°F. 

Grease two 9-inch round cake pans with 

some softened butter. Line bottom of pans 

with parchment paper; grease parchment 

with butter. Dust lined pans with fl our. Onto 

sheet of waxed paper, sift fl our, cocoa, baking 

soda, baking powder and salt. In 2-cup liquid 

measuring cup, combine buttermilk and vanilla. 

2. In large bowl, with mixer on low speed, beat 

granulated sugar and butter until blended. 

Increase speed to high and beat 4 minutes or 

until creamy, occasionally scraping bowl with 

rubber spatula. Reduce speed to low; add eggs, 

1 at a time, beating well after each addition and 

occasionally scraping bowl. 

Scan this tag to watch our 

Chocolate Layer Cake video. 

3. Beat in fl our mixture alternately with 

buttermilk mixture just until blended, beginning 

and ending with fl our mixture, scraping bowl 

occasionally. Pour batter evenly into prepared 

pans. Bake 25 to 30 minutes or until wooden 

pick inserted in center comes out with a few 

moist crumbs attached. Cool in pans on wire 

rack 10 minutes. Run plastic knife around edges 

of pans to loosen cakes. Invert cakes onto racks. 

Remove parchment. Cool cakes completely, 

1½ to 2 hours. 

4. Meanwhile, prepare Chocolate Buttercream 

Frosting: In microwave-safe medium bowl, heat 

chocolate in microwave oven on high 1 minute; 

stir. Heat 1 minute longer. Let stand a few 

minutes, then stir until smooth. Let stand 15 

minutes to cool slightly. With mixer on medium 

speed, beat butter 3 minutes or until creamy. 

Reduce speed to low. Add milk and vanilla and 

beat until blended. Increase speed to medium 

and beat 1 minute, occasionally scraping bowl 

with rubber spatula. Add cooled melted chocolate 

and beat 2 minutes. Reduce speed to low; 

gradually beat in powdered sugar. Increase speed 

to medium and beat 2 minutes, occasionally 

scraping bowl. Makes about 7 cups frosting. 

5. With long, serrated knife parallel to work 

surface, split each cake layer horizontally in half 

to make 4 layers. Place 1 cake layer, cut side 

down, on cake plate. With narrow, metal spatula, 

spread 1¼ cups frosting over layer. Repeat with 

second and third layers, spreading 1¼ cups 

frosting between each layer. Top with fourth 

cake layer; spread remaining frosting on top 

and sides of cake. If not serving cake right away, 

cover loosely with plastic wrap and refrigerate 

up to 1 day ahead. 





Prepared batter can also be poured into 24 lined 

standard muffi n cups. Bake at 325°F for 20 to 25 minutes, 

rotating pans between upper and lower racks halfway 

through baking. 

have your cake > and eat it too 

Chocolate Bread Pudding 


Total Time: 1 hour 15 minutes plus standing 

Serves: 16 

3 cups Schnucks half-and-half 

1 package (12 ounces) Special Dark® 

chocolate chips (2 cups) 


1 Schnucks large French bread (16 ounces), 

cut into 1-inch pieces (about 12 cups) 


1¼ cups Schnucks granulated sugar 

1 teaspoon pure vanilla extract 

fresh raspberries, sweetened whipped 

cream and powdered sugar (optional) 

1. In 2- to 3-quart saucepan, heat half-and-half 

over medium-high heat just until it begins 

to bubble around side of saucepan. Remove 

saucepan from heat. Set aside ½ cup chocolate 

chips. Add remaining chocolate chips to halfand-half 

and stir with whisk until chocolate 

melts and mixture is smooth. 

2. Meanwhile, spray 13 x 9-inch glass or ceramic 

baking dish with nonstick cooking spray. Spread 

bread evenly in prepared baking dish. In large 

bowl, with whisk, beat eggs, granulated sugar 

and vanilla until mixture is smooth. 

3. Very slowly pour warm chocolate mixture 

into egg mixture, stirring constantly with whisk. 

Pour chocolate mixture evenly over bread, then 

gently toss to coat so that chocolate mixture 

soaks into bread. Stir in reserved chocolate 

chips. Spread mixture evenly in dish. Cover 

dish with aluminum foil; let stand at room 

temperature at least 45 minutes or refrigerate 

up to 1 day ahead, tossing bread mixture once 

halfway through standing. 

4. Preheat oven to 325°F. Bake bread pudding, 

covered tightly with foil, 30 minutes. Uncover 

and bake 20 to 25 minutes longer or until 

center is set and bread pudding puff s. Serve 

warm topped with raspberries, whipped cream 

and dusted with powdered sugar, if desired. 





23

24 

1. 

2. 

3. 

4. 

split layer cake 101 

make a split layer cake 

Moist, chocolate cake is the ultimate, decadent dessert everyone wants 

to dive into. A split layer cake may look a bit intimidating, but with just a 

few pointers, like the importance of sifting dry ingredients and knowing 

how to tell when the cakes are done, you can prepare this chocolatelover’s 

dream with confi dence. 

1. 

2. 

3. 

4. 

how to 

Sifting Using a fi ne-mesh strainer to sift the fl our, cocoa, baking soda, baking 

powder and salt is key to ensuring there are no lumps in the dry ingredients. 

Sifting aerates and evenly disperses the dry ingredients. Sift onto a piece of 

waxed paper to make it easier to add to the bowl while mixing. 

When Are the Cakes Done? The cakes are done when the tops spring back 

when lightly touched. Inserting a wooden pick into the center of the cakes is 

another way to test if the cakes are done. The wooden pick should come out 

with just a few moist crumbs attached. 

Turning Out Cakes After the cakes have cooled in their pans on a wire rack for 

10 minutes, run a small, plastic knife around the perimeter of the cakes to loosen 

them from the pans. Then, 1 cake at a time, carefully invert the cake pan onto 

a wire rack and lift off the pan. Peel off the parchment paper attached to the 

bottom of the cakes and let them cool completely. 

Splitting Cakes To split each cake, lay 1 hand fl at on top and with the opposite 

hand, position a long, serrated knife parallel to your work surface. Then carefully 

cut the cake in half using a steady, sawing motion. 

Visit schnuckscooks.com to watch our how-to videos!

Smart 

Simple! 

& 

Schnucks ucks Deli saves the da day! y! ! Our whole roasted 

chicken, available in a variety of flavors, is everyone’s 

favorite go-to meal. Our top-quality deli meats 

and cheeses are always a favorite. And, don’t 

forget Schnucks Dips. From sweet to spicy, 

they’re made fresh by our talented chefs 

from our own recipes!

5 @ 5:00: tortellini 

Distinctively shaped and fi lled with goodness, tortellini was fi rst created in the city of 

Bologna, Italy, during the 12th century. Thanks to modern culinary conventions, tortellini 

is now readily available, needing only to be boiled prior to serving. Versatile, aff ordable 

and convenient, frozen tortellini is the feature of this issue’s 5 @ 5:00. 

We’ve highlighted frozen tortellini in fi ve very diff erent ways, from rich and creamy Tortellini 

with Bacon & Peas to a new take on Caesar salad with fresh baby spinach and piquant 

feta cheese. If you’re looking for a hearty pasta dish, try our rustic Tortellini Cacciatore. 

The variety shows just why tortellini remains so popular, even nine centuries later! 

26

Tortellini with Bacon & Peas 



1 package (20 ounces) frozen 

cheese tortellini 

4 slices Schnucks hardwood smoked 

bacon, each cut crosswise into 

½-inch pieces 

1 package (8 ounces) Schnucks white 

mushrooms, cut into fourths or eighths 

if large (about 2½ cups) 

1 small onion (about 6 ounces), 

chopped (1 cup) 

1 cup Schnucks frozen green peas 

1 cup Schnucks whipping cream 

½ cup Schnucks fi nely shredded 

Parmesan cheese 


1. Heat large covered saucepot of water to 

boiling over high heat. Add tortellini and cook 

as label directs. Reserve about ¾ cup pasta 

cooking water. Drain tortellini, then return to 

same saucepot. 

2. Meanwhile, in 12-inch skillet, cook bacon 

over medium-high heat 4 minutes or until 

bacon starts to brown, stirring frequently. Add 

mushrooms and onion and cook 11 to 13 

minutes or until vegetables are tender, stirring 

occasionally. Add frozen peas, cream, cheese 

and pepper; heat to boiling, stirring frequently. 

3. Pour sauce and bacon over tortellini in 

saucepot; toss until well combined. If desired, 

for a thinner sauce, add some reserved pasta 

cooking water. Makes about 6 cups. 


(22 g saturated), 155 mg cholesterol, 

1249 mg sodium, 77 g carbohydrate, 


Tortellini Shrimp Caesar Salad 





1 pound 26-30 count cooked peeled and 

deveined shrimp, tail shells removed and 

each shrimp cut in half, if desired 

1 package (5 to 6 ounces) fresh baby spinach 

3 medium tomatoes (about 1 pound), 

diced (about 2¾ cups) 

¾ cup Schnucks feta cheese crumbles 

(about 4 ounces) 

½ cup Schnucks Classic Caesar dressing 

¼ cup thinly sliced fresh basil leaves 



as label directs; drain. 

2. Meanwhile, in large salad bowl, toss shrimp 

with spinach, tomatoes, cheese and dressing 

until well combined. Add warm tortellini and 

toss until mixture is coated in dressing. Sprinkle 

salad with basil to serve. Makes about 12 cups. 




little twists > pasta pockets 


27

Creamy Tortellini with Spinach 




beef & pork tortellini 

1 package (5 to 6 ounces) 

fresh baby spinach 

1 pint grape tomatoes, each cut in half 


1 container (10 ounces) savory garlic 

cooking creme 

¼ teaspoon freshly ground black pepper 

½ teaspoon kosher salt (optional) 



as label directs. Place spinach in large colander. 

Reserve ½ cup pasta cooking water. Drain 

tortellini over spinach in colander. 

2. Add tomatoes and oil to same saucepot; 

cook over medium heat 4 to 5 minutes or until 

tomato skins burst, stirring frequently. Stir in 

cooking creme and pepper; fold in tortellini and 

spinach. If desired, stir in salt and some reserved 

pasta cooking water for a thinner sauce. Makes 

about 8 cups. 




Cheese Tortellini with Wild 

Mushroom Sauce 






12 ounces cremini (baby bella), oyster, 

shiitake and/or white mushrooms, sliced 

(about 4 cups) 

3 medium garlic cloves, minced 

1 large shallot, minced (about ¼ cup) 

1 teaspoon chopped fresh rosemary leaves 

½ teaspoon salt 


¼ cup Marsala wine (optional) 

1½ cups Schnucks half-and-half 




2. Meanwhile, in nonstick 12-inch skillet, heat oil 

over medium-high heat. Add mushrooms and 

cook 5 minutes, stirring occasionally. Add garlic, 

shallot, rosemary, salt and pepper and cook 1 to 

2 minutes or until mushrooms are tender and 

start to brown, stirring frequently. Add wine, if 

using, and cook 1 to 2 minutes or until most 

liquid evaporates. Stir in half-and-half; heat 

until mixture simmers. Cook 5 to 7 minutes 

longer or until mixture thickens slightly, 


3. Add tortellini to skillet and gently toss until 

well combined. Makes about 6 cups. 




Tortellini Cacciatore 




beef & pork tortellini 


1 medium yellow onion (about 8 ounces), 

chopped (13 cups) 

1 package (10 ounces) Schnucks sliced 

white mushrooms (about 4 cups) 

2 tablespoons minced fresh garlic 


1 tablespoon Italian seasoning 



1 can (14.5 ounces) fi re-roasted 

diced tomatoes 

1 jar (7.5 ounces) fi re-roasted red peppers, 

drained and chopped (about e cup) 

¼ cup chopped fresh parsley leaves 

¼ cup grated Parmesan cheese 




2. Meanwhile, in nonstick 12-inch skillet, heat 

oil over medium heat. Add onion and cook 10 

little twists > pasta pockets 

minutes or until tender, stirring occasionally. 

Add mushrooms, garlic, Italian seasoning, salt 

and black pepper; cook 4 to 5 minutes or until 

mushrooms are tender, stirring frequently. Stir in 

tomatoes with their juice and red peppers; heat 

until mixture simmers. Cook 5 minutes or until 

sauce thickens slightly. 

3. Add tortellini to skillet and gently toss to 

combine. Remove skillet from heat; stir in 

parsley and cheese. Makes about 7 cups. 




pairings from the vine > 

Lambrusco 

Made in large stainless steel tanks 

in a style the Italians call frizzante, 

meaning slightly fi zzy, dry to semi-dry 

Lambruscos go through a secondary 

fermentation process. This extra step 

provides a touch of sweetness and 

high acidity, perfect for cutting through 

the rich dishes and pastas traditionally 

prepared in the Emilia-Romagna region 

of Northern Italy. 


29

meals for a steal 

Cajun cuisine is often associated with the French-infl uenced fare of Louisiana. 

Traditional Cajun fl avor comes from a basic combination of onion, garlic, chiles, black 

pepper, mustard and celery, but there are many variations of Cajun seasonings that 

include additional herbs and spices. For our Cajun catfi sh we’ve added crispy onions 

to the prepared seasoning to make a crunchy fi sh coating. When served with quick 

skillet succotash, your family can enjoy a bayou-style meal right at home. 

Our Eggs in Spiced Tomato Sauce recipe is based on the classic Israeli dish Shakshuka 

(also called Eggs in Purgatory). In this one-skillet meal, eggs are poached in a lightly 

spiced tomato sauce perfect for scooping up with chunks of bread. For variety, try 

using smoked paprika or serving with grits. See our Cook’s Wisdom for preparing 

this recipe in individual serving dishes. 

30

Crunchy Cajun Catfi sh with 

Skillet Succotash 




1 bag (3.5 ounces) lightly salted or garlic 

pepper crispy onions 

2½ teaspoons Cajun seasoning, divided 

3 tablespoons light mayonnaise 

1 teaspoon hot pepper sauce 

4 fresh catfi sh, swai or tilapia fi llets 

(about 1½ pounds) 

1 tablespoon Schnucks unsalted butter 

½ small red onion, chopped (½ cup) 

1 jar (4 ounces) diced pimientos, drained 

2½ cups Schnucks frozen whole kernel corn 

¼ cup thinly sliced fresh basil leaves 

1. Preheat oven to 400°F. Spray large rimmed 

baking pan with nonstick cooking spray. 

2. On large sheet of waxed paper, spread 

onions. With bottom of measuring cup, coarsely 

crush onions. You should have about 1¼ cups. 

Stir in 2 teaspoons Cajun seasoning. In pie plate, 

stir together mayonnaise and hot sauce. Dip 

catfi sh fi llets, 1 at a time, in mayonnaise mixture, 

turning to coat both sides. Place each fi llet over 

onions, turning to coat both sides and pressing 

lightly so they adhere. 

3. Place catfi sh on prepared pan. Bake 13 to 15 

minutes or until catfi sh turns opaque throughout 

and internal temperature reaches 145°F. 

4. Meanwhile, in 12-inch skillet, melt butter 

over medium heat. Add onion and cook 4 to 

6 minutes or until tender, stirring frequently. 

Add pimientos, frozen corn and remaining 

½ teaspoon Cajun seasoning and cook 5 to 

6 minutes or until heated through, stirring 

occasionally. Remove skillet from heat; stir in 

basil. Makes about 23 cups succotash. 




Eggs in Spiced Tomato Sauce 



2 tablespoons Schnucks extra virgin 

olive oil 

1 green bell pepper, chopped (about 1 cup) 

1 small yellow onion (about 6 ounces), 

chopped (about 1 cup) 

1 tablespoon minced fresh garlic 


1 teaspoon paprika 

½ teaspoon crushed red pepper fl akes 

½ teaspoon ground cumin 


1 can (28 ounces) crushed tomatoes 

with basil 

¼ cup torn fresh basil leaves, plus additional 

leaves for garnish (optional) 


½ cup Schnucks feta cheese crumbles 

1 twin pack (16 ounces) Schnucks French 

bread mini loaves, each cut crosswise 

in half 

1. In nonstick 12-inch skillet, heat oil over 

medium-high heat. Add bell pepper and onion 

and cook 8 to 10 minutes or until onion is 

golden brown and tender, stirring occasionally. 

Add garlic, paprika, crushed red pepper, cumin 

and salt and cook 30 seconds, stirring constantly. 

2. Add tomatoes and heat to boiling. Reduce 

heat to medium-low and cook 10 minutes 

or until mixture thickens slightly, stirring 

occasionally. Stir in torn basil. Makes about 

4 cups sauce. 

3. With back of large spoon, make a well in 

tomato mixture; crack 1 egg into well. Repeat 

with remaining eggs, spacing wells closely 

together around perimeter and in center of 

skillet. Increase heat to medium; cover and 

cook 6 to 8 minutes or just until egg whites are 

opaque and yolks remain soft in center. 

4. Remove skillet from heat; sprinkle with 

cheese and garnish with basil leaves, if desired. 

Serve with bread for dipping. 




holiday discount dinner dishes > decadent > gourmet dessert taste 


To prepare in individual serving dishes, follow recipe 

through step 2. Pour 1 cup tomato sauce into each of 4 

oven-safe baking dishes. With back of large spoon, make 

2 wells in sauce, then crack 1 egg into each well. Bake at 

400°F 12 to 14 minutes or until egg whites are opaque 

and yolks remain soft in center. Sprinkle 2 tablespoons 

cheese over eggs in each dish and garnish with basil 

leaves, if desired. Serve with bread. 


31

Taste the Sweetest, 

Juiciest Berries 

Family owned and operated for more than 

100 years, Driscoll’s is passionate about growing 

the best tasting berries. Come taste the difference. www.driscolls.com

SC_13Spring 01-15.indd - Schnucks Cooks Magazine

Create successful ePaper yourself

Delete template?

Save as template?