Chai
START TO FINISH: 25 MINUTES

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Chai is the word for ‘tea’ in many regions of the world. Recipes always include spices— most commonly cardamom, cinnamon, ginger and cloves—but can vary from region to region and even household to household.

2 3-inch sticks of cinnamon
8 ¬-inch slices fresh ginger* or « teaspoon ground ginger
1« teaspoons ground nutmeg*
1 teaspoon whole cloves (24) or dash ground cloves
¬ teaspoon ground cardamom
4 cups cold water
2⁄3 cup sugar
16 black tea bags*
4 cups cold Publix GreenWise Market Organic Milk*

ONE For the spice bag, cut a double-thickness 6-inch square of 100% cotton cheesecloth. Place spices in the center of the cloth. Gather the corners and tie with a clean string.
TWO In a large saucepan combine water and sugar. Add spice bag to sugar mixture. Bring to a full rolling boil; remove saucepan from heat. Immediately add tea bags.
THREE Cover and let steep for 3 to 5 minutes. Remove spice bag and tea bags.
FOUR In a small saucepan heat milk until hot, but not boiling. (Or microwave on 100% power [high] for 3 to 4 minutes or until hot, but not boiling.) Combine milk and tea mixture in a pitcher. Beat with a whisk until frothy. Serve hot. (Or cover and chill; serve over ice.) Makes 8 servings.

Nutrition Facts per serving: 130 cal., 3 g total fat (2 g sat. fat), 10 mg chol., 54 mg sodium, 23 g carbo., 0 g dietary fiber, 4 g protein.

Almond Breakfast Bread
START TO FINISH: 5 HOURS 35 MINUTES OVEN: 350§F

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Cardamom is an aromatic spice that is related to ginger. It is commonly used in Scandinavia, where it is used more than cinnamon, and in the Middle East.

1 package active dry yeast
1⁄3 cup warm water (105øF to 115øF)
2 cups all-purpose flour*
1« cups whole wheat flour*
¬ cup plus 3 tablespoons packed brown sugar, divided
« teaspoon salt
1 teaspoon ground cardamom, divided
« cup cold butter*
2 large Publix GreenWise Market Organic Eggs,* lightly beaten
« cup plus 1 tablespoon Publix GreenWise Market Organic Fat Free Milk*
« teaspoon plus 1⁄8 teaspoon almond extract, divided
« cup ground almonds
2 tablespoons granulated sugar
2 tablespoons butter,* melted
1 cup powdered sugar

ONE In a small mixing bowl combine yeast with warm water; set aside. In a large mixing bowl stir together the all-purpose flour, whole wheat flour, ¬ cup brown sugar, salt and « teaspoon cardamom. Cut in cold butter until mixture resembles fine crumbs. Stir in the yeast mixture, eggs, « cup milk and « teaspoon almond extract until combined. Cover and refrigerate for 2 hours or until dough is easy to handle.
TWO For the filling, stir together ground almonds, 3 tablespoons brown sugar, granulated sugar and the remaining « teaspoon cardamom; set aside.
THREE Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll each portion of dough into a 10-inch circle. Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter; sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. Gently press edges to seal.
FOUR With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours.
FIVE Let stand at room temperature for 20 minutes before baking. Preheat oven to 350øF. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack.
SIX In a small bowl combine powdered sugar, 1 tablespoon milk and 1⁄8 teaspoon almond extract. Stir in water, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle over bread. Or, if desired, omit the icing and sprinkle with powdered sugar. To serve, transfer bread to a serving platter; cut into wedges. Serve warm. Makes 12 servings.

Nutrition Facts per serving: 330 cal., 13 g total fat (7 g sat. fat), 61 mg chol., 186 mg sodium, 49 g carbo., 3 g dietary fiber, 7 g protein.

Apple Dutch Babies
START TO FINISH: 52 MINUTES OVEN: 425°F

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These giant popovers, filled with caramelized apples, bake in two glass pie plates. If you only have one pie plate, you can also use a 10-inch ovenproof skillet.

6 large Publix GreenWise Market Organic Eggs*
12⁄3 cups Publix GreenWise Market Organic Low-Fat (1 percent) Milk*
5 tablespoons sugar, divided
1 teaspoon vanilla*
½ teaspoon salt
½ teaspoon finely shredded lemon peel
12⁄3 cups all-purpose flour*
1 tablespoon plus 4 teaspoons butter* or margarine, divided
2 pounds Golden Delicious or Granny Smith apples,* peeled, cored and cut into 1-inch pieces
½ cup pure maple syrup plus additional for serving (optional)

ONE Preheat oven to 425°F. Position oven rack in lower third of oven. Combine eggs, milk, 2 tablespoons sugar, vanilla, salt and lemon peel in a large mixing bowl. Add flour and beat with an electric mixer on medium-low or medium speed for 1 minute.
TWO Place 2 teaspoons butter in each of two 9-inch pie plates. Heat plates in oven for 2 minutes or until butter is melted. Divide batter between plates. Bake for 22 to 25 minutes or until pancakes are puffed and golden brown.
THREE Meanwhile, melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add remaining 3 tablespoons sugar and the apples. Cook, stirring occasionally, for 12 to 18 minutes or until apples begin to brown. Add ½ cup maple syrup; bring to a boil and cook and stir for 1 minute.
FOUR Spoon apple mixture into centers of pancakes. Serve with additional maple syrup, if desired. Makes 8 servings.

Nutrition Facts per serving (without additional maple syrup): 338 cal., 8 g total fat (4 g sat. fat), 170 mg chol., 248 mg sodium, 59 g carbo., 3 g dietary fiber, 9 g protein.