If 10 fast food joints had stuck with the original plan

1. When Ben and Jerry decided to go into business, they really wanted to make bagels.


2. Glen Bell, the founder of Taco Bell (I had no idea the “Bell” represented a person, I’ll be honest), started his career in the fast food business with a meager hot dog stand.

3. Tim Hortons’ Timbits actually started as hamburger joints?

4. William Rosenberg’s plan was to deliver his Dunkin’ Donuts and coffee the way ice-cream trucks do.

5. Al Copeland, founder of Popeye’s Chicken originally started out selling donuts. FYI: Popeyes is named for Popeye Doyle, a character in the film The French Connection.

6. Troy Smith, founder of Sonic started out with Troy’s Pan Full of Chicken in order to generate revenue to build a steakhouse.

7. Wilbur Hardee started out owning several inn-style restaurants.

8. Carl Karcher, founder of Carl’s Jr., started out with a hot dog stand.

9. Chick-fil-A started out as Dwarf Grill in Hapeville Georgia. It’s still there but now as Dwarf House. They sell steakburgers there.

10. McDonald’s brothers Dick and Mac, started out as a hot dog stand in Monrovia California. The McDonald’s brothers sold out to Ray Croc in 1954.

Pecan-Cranberry Tart

Too often pecan pie is overly sweet and laden with fat. Enjoy this better-for-you tart for your next feast.


Ingredients


Crust

1/2 cup old-fashioned oats

1/2 cup all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons canola oil

3 tablespoons water

Filling

1 cup pecan halves, divided

2/3 cup packed dark brown sugar

2 large eggs

2 large egg whites

1/3 cup light corn syrup

1 1/2 tablespoons cider vinegar

1 tablespoon butter, melted

2 teaspoons vanilla extract

1 Pinch salt

1/3 cup dried cranberries, coarsely chopped
 
Preparation


1.Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.

2.To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground.

3.Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.

4.Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)

5.To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.

6.Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.

7.Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.

Nutrition

Per serving: 276 calories; 13 g fat (2 g sat, 6 g mono); 45 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 152 mg sodium; 129 mg potassium.



2 1/2 Carbohydrate Serving



Exchanges: 1/2 starch, 1 1/2 other carbohydrate, 2 fat

Cranberry Upside-Down Cake

This rustic cake is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner. (Recipe adapted from The Art of Simple Food by Alice Waters.)


3/4 cup packed light brown sugar


4 tablespoons unsalted butter, softened, divided

2 tablespoons plus 1/4 cup fresh orange juice, divided

1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)

3/4 cup whole-wheat pastry flour (see Note)

3/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, at room temperature (see Tip)

1/3 cup canola oil

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup low-fat milk, at room temperature

Whipped cream for garnish
Preparation


1.Preheat oven to 350°F.

2.Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.

3.Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.

4.Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

5.Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.

6.Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.

Tips & Notes

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.

Kitchen Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition357 calories; 13 g fat (4 g sat, 5 g mono); 55 mg cholesterol; 57 g carbohydrates; 4 g protein; 3 g fiber; 194 mg sodium; 94 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 4 other carbohydrates, 2 1/2 fat

Raisin-Studded Apple Bread Pudding

Raisin-Studded Apple Bread Pudding


Adapted from Melissa Murphy and David Page via Food & Wine



Ironically, the part of this recipe — after the flavor profile, of course — that I was the most curious and excited about was the one that ended up being a flub. The original recipe called for separating eggs, whipping the whites separately and folding them into the custard batter. Alas, the custard batter was far too wet and thin to do anything but allow chunks of white to float to the top, like foam, leaving a sticky and distinctly not meringue-like layer on top of my pudding. My synopsis? Pass on splitting eggs.



Finally, as far as bread puddings go, this is not one that is overly eggy or custardy. For some, this is a plus. But if you like your bread puddings truly submerged and then suspended in their custard, rather than just lightly soaked in it, increase the eggs to 4 and the milk to 4 cups. The spices and sugar can remain the same.



1 pound bakery white or challah bread, crusts removed, cut into 1-inch cubes

1 Granny Smith apple, peeled and cut into 1/2-inch pieces

1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes

3 large eggs

3/4 cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground ginger

1/4 teaspoon pure vanilla extract

1/4 teaspoon salt

3 cups whole milk

2 tablespoons unsulfured molasses

1/4 cup sliced almonds



Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.



Generously butter either a 9×13-inch deep baking dish or six 8-ounce ramekins. If using ramekins, set them on the baking sheet.



In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.



In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl.



Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding(s) rest for at least 15 minutes before serving.

Cranberry, Cherry & Walnut Marmalade

Fresh cranberries get crunch from walnuts and an infusion of sweetness from dried cherries in this take on a classic marmalade. Leftovers are great on a turkey sandwich.


Ingredients


3/4 cup sugar

1 cup water

1/2 cup port, or other sweet red wine

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/2 cup dried tart cherries

1 12-ounce package fresh or frozen cranberries

2/3 cup chopped walnuts, toasted (see Tip)

1/2 teaspoon freshly grated orange zest
Preparation


1.Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium nonreactive saucepan (see Note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries; return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.

2.Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Nutrition

Per 1/4-cup serving: 91 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 2 mg sodium; 53 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate, 1/2 fat