Serves: 5
Total Calories: 127
There are two kinds of cooks: those who master cooking as adults and those who learn the skill from the cradle, peeking out from their bassinets or playpens, wondering what smells so good and what all the excitement is about.
"I'm from a cooking family," says Kristina Vanni. "My great-grandma taught my grandma, my grandma taught my mom, my mom taught, well-it's just gone on and on. When I was little my mom would be cooking in the kitchen, and even before I was in school, I would just sit there and watch. So I think I absorbed a whole lot just by watching--I always liked to play with the flour it was my little indoor sandbox."
This chain of cooks and cooking resulted in something truly extraordinary: Both Kristina and her grandmother, Pat Bradley, won trips to the thirty-fifth Bake-Off® Contest. Kristina certainly proved herself a great up-and-coming cook that year, capturing a cash prize (just like grandma) for her Raspberry-Filled Apricot Cake--a crowd-pleasing, low-calorie dessert.
"Cooking is definitely a family thing," says Kristina. "If my grandma's over, it's bonding time. The kitchen is the center of the house, the place everyone passes through. It's where a lot of things go on--it's always a nice warm place." The warmth comes from both the cranked-up oven and burners, and the spirit of nurturing when it's occupied by families that support creativity, and each other, so well.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Kristina Vanni recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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