Enjoy these favorite recipes throughout the New Year

Detroit Free Press (MCT) - With $4-a-gallon gas and an overall rotten economy, 2008 was a year of uncertainty for everyone _ and the food world was no exception.

As prices for eggs, milk and other grocery items yo-yoed along with fuel costs, we in the Free Press Test Kitchen kept a close eye on price when choosing recipes. As we move forward, we will continue to do the same.

Today, in the annual Best of the Test Kitchen recipe roundup, we're showcasing eight recipes _ two for each season.

For winter, there's Heart Smart Pear Bread, perfect for baking in bulk on a snowy day and freezing some for later. And for those who vowed to start the new year on a healthy note, there's 18-Minute Salmon with Soy Glaze, which is loaded with Omega 3 fatty acids, the good fats we're supposed to get more of.

When spring is in bloom, it'll be time to think about fresh home-grown ingredients _ such as peas and greens _ to use in dishes like Citrus Pork Tenderloin and Angel Hair Pasta with Bacon, Cream and Peas.

For summer, we're all about lighter fare such as Pan Seared Scallops served over fresh greens, and flavor from the grill with Burgers with Drambuie Onions.

Come fall, it'll be time for apples. The Best All-American Apple Crumb Topping Pie took second place last year in the annual apple pie contest sponsored by the Michigan Apple Committee. And, when the weather turns cool and the craving for warm pizza strikes, try Spicy Double-Mozzarella Pancetta Pizza from Bee Engelhart of Bloomfield Hills, Mich. It was a finalist in last year's Pillsbury Bake-Off.

Taste testers and readers raved about all of these recipes.

So clip them out and save 'em _ happy cooking and eating!

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WINTER:

HEART SMART PEAR BREAD

Makes: 2 loaves (12 slices per loaf) Preparation time: 15 minutes Total time: 1 hour 35 minutes This bread comes from the Henry Ford Heart Smart program and is great lightly toasted and served with tea. You can freeze it for up to 3 months.

Nonstick floured baking spray

Ľ cup canola oil

˝ cup low-fat vanilla yogurt

1 ľ cup granulated sugar

1 large egg

3 egg whites

1 tablespoon vanilla extract

2 cups all-purpose flour

1 cup whole wheat white flour (such as King Arthur's Whole Wheat White Flour)

2 teaspoons baking powder

˝ teaspoon baking soda

1/8 teaspoon salt

2 teaspoons ground cinnamon

2 cups peeled and chopped pears

2/3 cup chopped pecans

Preheat the oven to 350 degrees.

Spray two 8-by-4-inch loaf pans with the baking spray and set aside.

In a large mixing bowl, beat canola oil and yogurt with an electric mixer on medium speed; add sugar and beat well. Add egg, egg whites and vanilla extract and beat well.

In a separate bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until just moistened, being careful not to overmix. Gently fold in the pears and pecans.

Pour batter into prepared loaf pans and bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool bread in the pans on wire rack for 20 minutes. Remove bread from pans and cool completely on wire rack.

Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen. 173 calories (26 percent from fat), 5 grams fat (1 gram sat. fat), 30 grams carbohydrates, 3 grams protein, 74 mg sodium, 9 mg cholesterol, 27 mg calcium, 2 grams fiber. Food exchanges: 1 starch, 1 fruit, 1 fat.

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18-MINUTE SALMON WITH FRESH GINGER GLAZE

Serves: 6. Preparation time: 5 minutes. Total time: 25 minutes (plus marinating time). With only 18 minutes of cooking time, this is great served hot or cold, at a brunch buffet or potluck.

1 salmon fillet (1 ˝ pounds)

1/3 cup reduced-sodium soy sauce

1/3 cup honey

2 tablespoons peeled and grated fresh ginger

2 cloves garlic, peeled, pressed

Place the salmon in a glass or ceramic baking dish large enough to hold it. In a glass measuring cup, whisk together the soy sauce, honey, ginger and garlic. Reserve a couple of tablespoons to brush on the cooked salmon. Pour the remaining mixture over the salmon, lifting it up with a fork so that the marinade can run underneath. If you have time, cover the dish with plastic wrap and marinate 2 hours. Otherwise, set it aside while the oven heats.

Preheat the oven to 400 degrees.

Uncover the salmon and bake it until the soy sauce mixture forms a glaze and the fish begins to flake around the edges, about 18 minutes. If the fillet is thicker in the center, the center will cook less. Brush with reserved glaze if desired and serve hot or cold.

From "What Can I Bring? Cookbook" by Anne Byrn (Workman, $14.95). Tested by Susan Selasky for the Free Press Test Kitchen. 252 calories (29 percent from fat), 8 grams fat (1 gram sat. fat), 17 grams carbohydrates, 27 grams protein, 532 mg sodium, 72 mg cholesterol, 21 mg calcium, 0 grams fiber.

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SPRING:

ANGEL HAIR PASTA WITH BACON CREAM SAUCE AND PEAS

Serves: 4 / Preparation time: 10 minutes Total time: 35 minutes This recipe is from brothers Max and Eli Sussman, formerly of Huntington Woods, who published their first cookbook last year aimed at people learning the basics of cooking. It's very rich-tasting and a little goes a long way.

6 strips raw bacon

˝ pound dry angel hair pasta

2 tablespoons olive oil or more as needed

Ľ cup minced onions or shallots

1 clove garlic, peeled, minced

˝ cup frozen peas, thawed and rinsed

1 cup heavy whipping cream

2 tablespoons grated Parmesan cheese

Freshly ground black pepper

Cut the bacon into 1/8-inch pieces. In a large skillet over medium heat, cook the bacon pieces until crispy. Remove the bacon and set aside on a paper towel.

Drain all but 2 tablespoons of the bacon fat from the skillet.

Cook the pasta according to package directions, less 1 minute. Drain the pasta and toss with 2 tablespoons of olive oil.

Heat the remaining bacon fat until shimmering. Add the onions and cook over medium heat until soft. Add the garlic and peas and cook for 1 minute longer. Add the bacon and cream and cook until simmering. Add the cooked pasta, stir to combine and cook 1 minute more. Top with Parmesan cheese and freshly ground black pepper before serving.

From "Freshman in the Kitchen: From Clueless Cook to Creative Chef" by Max and Eli Sussman (Huron River Press, $17.95). Tested by Susan Selasky for the Free Press Test Kitchen. 606 calories (61 percen t from fat), 41 grams fat (19 grams sat. fat), 47 grams carbohydrates, 14 grams protein, 305 mg sodium, 100 mg cholesterol, 87 mg calcium, 3 grams fiber.

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STUDDED ROASTED CITRUS PORK LOIN WITH PECAN SUGAR GLAZE

January 7, 2009

Serves: 12 Preparation time: 20 minutes (plus brine time) Total time: 1 hour, 25 minutes This is a great make-ahead dish for a crowd.

1 whole cleaned pork loin, about 4 pounds

BRINE

˝ cup kosher salt

˝ cup brown sugar

6 peppercorns

1 bay leaf

2 quarts warm water

STUFFING

2 stalks celery cut into 4-inch to 5-inch pieces

1 large white onion, cut in half and then into half-inch strips

8-10 whole figs, quartered

SAUCE/GLAZE

2 cups brown sugar

1 cup orange juice or apple cider

6 tablespoons butter

Ľ cup molasses

Ľ cup corn syrup

Ľ cup honey

GARNISHES (optional)

Fresh herbs

Toasted pecans

For the brine: Place the pork in a stainless steel, plastic or glass container. Mix together all the brine ingredients and pour over the pork. Place in the refrigerator and brine overnight for up to 48 hours.

Remove the pork from the brine and place on a clean work surface. Using a long, thin, sharp knife, randomly pierce slits through the pork loin every couple of inches. Stuff celery, onion and figs into alternating slits.

Preheat the oven to 400 degrees.

To make the glaze: In a heavy-bottomed sauce pan, heat all the glaze ingredients and simmer on low for 3-4 minutes until all flavors are combined. Set some of the sauce aside if you like, to serve with the pork.

Place pork on a sided baking sheet and brush with glaze. Place in the oven and sear for 10 minutes. Reduce heat to 350 and continue to roast an additional 25-35 minutes, basting pork loin with brown sugar glaze every 8-10 minutes until a thermometer inserted in the pork reads 155-160 degrees.

Remove from the oven and let rest for 10 minutes, then carve 1-1 ˝-inch slices and serve with sauce on the side.

Garnish with a bouquet of fresh herbs and toasted pecans, if desired.

From Kelli Lewton-Secondino of 2 Unique Caterers and Event Planners, Royal Oak. Tested by Susan Selasky for the Free Press Test Kitchen. 415 calories (24 percent from fat), 11 grams fat (5 grams sat. fat), 49 grams carbohydrates, 31 grams protein, 122 mg sodium, 99 mg cholesterol, 62 mg calcium, 1 gram fiber.

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SUMMER:

PAN-SEARED SCALLOPS WITH FRESH GREENS AND RASPBERRIES

Serves: 4 (as a main course)

Preparation time: 15 minutes

Total time: 35 minutes

This recipe screams fresh ingredients with rasp-

berries, fresh greens and fresh herbs. You can scale

back on the olive oil to reduce the fat .

1 pound sea scallops, patted dry

Sea salt and freshly ground black pepper

Ľ cup good-quality olive oil or oil flavored with basil, chile or rosemary

Juice of 1 lemon

Fresh shredded herbs such as basil or tarragon, optional

VINAIGRETTE

˝ cup raspberry vinegar

1 teaspoon Dijon mustard

1 tablespoon sugar

˝ teaspoon salt

1 teaspoon black pepper

1 tablespoon poppy seeds

˝ cup good quality olive oil

SALAD

12 cups mixed light-colored baby greens, such as Bibb, Boston, romaine, frisee, torn into bite-sized pieces

1 cup sliced mushrooms

ľ cup chopped walnuts, lightly toasted

1 cup fresh raspberries

Season the scallops with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and saute until cooked through and nicely browned on each side, about 3 minutes per side. Drizzle with the lemon juice and transfer to a bowl. Sprinkle with the fresh herbs if using; set aside.

To make the vinaigrette: In a small bowl whisk together all the vinaigrette ingredients until emulsified. Set aside.

In a large bowl toss together the salad greens and mushrooms. Divide the greens among four dinner-size serving plates. Arrange the scallops on top and sprinkle with chopped walnuts and raspberries. Drizzle with half of the vinaigrette and pass the remainder separately.

Adapted from "Main-Course Salads" by Ray Overton ($15.95, Longstreet).

Tested by Susan Selasky for the Free Press Test Kitchen.

424 calories (63 percent from fat ), 30 grams fat (3 grams sat. fat ), 17 grams carbohydrates, 25 grams protein, 360 mg sodium, 37 mg cholesterol, 134 mg calcium, 5 grams fiber .

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BEEF BURGERS WITH DRAMBUIE ONIONS

January 7, 2009

Serves: 4 (big burgers) Preparation time: 20 minutes Total time: 45 minutes Last summer, mouthwatering burgers were on the cover of many food magazines. This burger gets a flavor spin from the Drambuie onions and a tang from the goat cheese that's balanced with the sweetness of honey.

1 Ľ-pound mix of well-chilled chunks of lean chuck steak and lean sirloin

1 teaspoon garlic powder

Favorite all-purpose seasoning

˝ teaspoon freshly ground black pepper

1 tablespoon olive oil

3 cups sliced onions

8 ounces cremini mushrooms, cleaned, sliced, optional

1/3 cup Drambuie

4 ounces goat cheese

1 ˝ tablespoons honey

Ľ cup mix of fresh chopped herbs of choice (thyme, basil, oregano)

1 tablespoon chopped chives, optional

4 mini pita pocket breads, 3 or 4 inches in diameter

Bibb or butter lettuce

8 thin zucchini ribbons

In a food processor fitted with the steel blade, place the beef chunks. Pulse the mixture to combine and coarsely grind the meat. Do not overprocess. Season the mixture with garlic powder, all-purpose seasoning and black pepper. Shape mixture into 4 patties about 5 ˝ ounces each. Place on a platter and refrigerate while preparing the onions and mushrooms.

In a large skillet, heat the oil over medium heat. Add the onions and saute until they begin to lightly brown. Add the mushrooms and continue sauteing until they are tender. Increase the heat slightly and add the Drambuie. Cook, deglazing the pan until the Drambuie has almost evaporated. Remove from heat. Cover to keep warm.

In a small bowl, mix together the goat cheese, honey, herbs and chives.

Preheat the grill to medium-high. Oil the grill grates. Grill the burgers about 6 minutes or until well-browned and slightly crusty. Turn and continue grilling another 6 minutes until the burgers are cooked through and the internal temperature in the center of the burgers is 160 degrees. Remove from the grill.

Slice the mini pitas in half horizontally and grill them a few minutes if desired.

On the bottom half of one pita, place a Bibb lettuce leaf. Place a patty on top. Top with zucchini ribbons and onion mixture. Spread about 2 tablespoons of the cheese mixture on the top half of pita and place on the burger.

Adapted from the Drambuie Liqueur Co. and tested by Susan Selasky for the Free Press Test Kitchen. 449 calories (33 percent from fat), 16 grams fat (7 grams sat. fat), 37 grams carbohydrates, 38 grams protein, 345 mg sodium, 88 mg cholesterol, 113 mg calcium, 3 grams fiber.

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FALL:

SPICY DOUBLE-MOZZARELLA PANCETTA PIZZA

Serves: 8 / Preparation time: 20 minutes

Total time: 35 minutes

This recipe from Bloomfield Hills, Mich., resident Bee Engelhart was a finalist in last year's Pillsbury Bake-Off.

1 tablespoon extra virgin or pure olive oil

2 tablespoons yellow cornmeal

1 can (13.8 ounces) refrigerated pizza crust

2 tablespoons grated Asiago cheese

2 tablespoons sesame seeds

1 teaspoon garlic powder

1 teaspoon Italian seasoning

˝ to 1 teaspoon crushed red pepper flakes

8 ounces fresh mozzarella cheese, cut into Ľ-inch cubes

2 cups (8 ounces) shredded mozzarella cheese

Ľ cup chopped dry-pack sun-dried tomatoes

4 ounces thinly sliced pancetta or smoked ham, chopped (about ˝ cup)

Preheat the oven to 425 degrees.

Brush oil on bottom and sides of a 15-by-10-by-1-inch pan. Sprinkle cornmeal over bottom of pan. Unroll pizza crust dough in pan; press dough to edges of pan.

Bake 6 to 8 minutes or until light golden brown. Meanwhile, in a small bowl, mix the Asiago cheese, sesame seeds, garlic powder, Italian seasoning and crushed red pepper flakes; set aside.

On the partially baked crust, sprinkle the mozzarella cheeses, sun-dried tomatoes and pancetta. Sprinkle the seasoning blend over the toppings.

Bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown. Remove from oven and serve.

From Bee Engelhart, Bloomfield Hills, Mich. Tested by Susan Selasky for the Free Press Test Kitchen.

370 calories (44 percent from fat ), 18 grams fat (9 grams sat. fat ), 29 grams carbohydrates, 23 grams protein, 890 mg sodium, 40 mg cholesterol, 0 grams fiber .

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BEST ALL-AMERICAN APPLE CRUMB TOPPING PIE

Serves: 10 / Preparation time: 30 minutes

Total time: 2 hours, 30 minutes (not all active time)

This second-place winner, a crumb topping pie, gets an added sweet taste in the filling from caramel, dried cherries and raisins.

CRUST

2 ˝ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) butter, cold, cut into small pieces

Ľ to ˝ cup cold water

FILLING

˝ cup sugar

˝ cup light brown sugar, packed

1/8 teaspoon salt

3 tablespoons all-purpose flour

1 teaspoon cinnamon

3 tablespoons cornstarch

6 cups Ida Red apples, peeled and thinly sliced

˝ cup mix of raisins and dried cherries

˝ cup pecans, chopped

˝ cup caramel

CRUMB TOPPING

1 cup light brown sugar

˝ cup all-purpose flour

˝ cup almonds, finely chopped

˝ cup quick-cooking rolled oats

˝ cup butter

In a food processor, combine the flour, salt and sugar; pulse to combine. Add butter to processor and pulse until coarse crumbs form. Add enough cold water and pulse until a dough forms. Wrap dough in plastic wrap and chill until ready to use.

For the filling: In a large mixing bowl, stir together the sugars, salt, flour, cinnamon and cornstarch. Add the apple slices and gently toss until well-coated. Add the raisins and dried cherries and pecans.

Using about two-thirds of the dough, roll out the crust to fit a 10-inch deep-dish pie plate. Flute the edges. If desired, with the remaining dough, cut out decorative cutouts to place on top of the crumb topping.

Preheat the oven to 350 degrees.

Add the filling to pie crust. Dribble caramel over filling.

For the crumb topping, in a small bowl combine the light brown sugar, flour, almonds and rolled oats. Cut in the butter until topping is coarse. Sprinkle the topping over the apple filling.

Bake the pie about 1 hour or until the apples are tender. Remove from the oven and cool the pie before slicing.

From Amy Jo Bates, Saginaw, Mich. Tested by Susan Selasky for the Free Press Test Kitchen.

741 calories (42 percent from fat ), 35 grams fat (18 grams sat. fat ), 105 grams carbohydrates, 7 grams protein, 527 mg sodium, 72 mg cholesterol, 80 mg calcium, 4 grams fiber .

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© 2009, Detroit Free Press.