GLASS MEASURING BOWL RECIPES

Steps:

• Preheat oven to 325°F (160°C). Grease Classic Batter Bowl with shortening. Sprinkle with flour, tapping out excess. Prepare cake mix according to package directions in a separate mixing bowl. Pour into batter bowl. Run a table knife through the batter to prevent air pockets. Bake 60-65 minutes or until wooden pick inserted into center comes out clean. Cool cake in batter bowl on a cooling rack for 15 minutes. Gently invert onto cooling rack. Cool completely. To assemble cake, invert again so domed/rounded portion faces up. Trim off domed/rounded portion of cake to create a flat base (do not discard).  Place rounded portion onto a cutting board and cut a 4-in. (10-cm) circle out of the middle using a biscuit cutter. Invert cake onto a serving platter. Place a small amount of frosting on top of cake and top with cake circle.  Spread a thin layer of frosting over entire cake. Chill in freezer 45 minutes. Tint remaining frosting with desired food coloring and frost cake to make the doll’s dress. Insert doll pick into center of cake. Frost upper portion of doll to resemble the top of a dress. Decorate as desired.

Steps:

• Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly., Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives., To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute., Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.