Anderson has the recipe for a career change

June 30, 2004|DONNA CLORE

Renee Anderson recently left her full-time job to stay at home this summer with her 7-year-old daughter Hannah.

After being in the accounting and financial field for 20 years, she decided to pursue something totally different and selected a whole new career path. She is an independent kitchen consultant for The Pampered Chef.

Having started with the business just last May, she already is on her 30th show this month. She sells products either at a kitchen show in someone's home or by taking orders from the catalog.

The business allows Anderson the flexibility in scheduling she wanted so she can be with her husband, Mike, and daughter, especially when she gets out of school, and to be at their Herrington Lake home.


Now, she also will be able to go back to school. All these changes "are scary, but a challenge" she says.

"Hopefully, by next April, I will be a certified massage therapist and begin to practice."

She wants to help people feel better in a calming, soothing atmosphere.

"The world is so stressed now, particularly the business world, that it's nice to go de-stress for a while. And I want to offer that to people."

She has more time now to enjoy family, friends and church (Danville First Church of God).

"I need to give the Lord the glory for all the blessings he has given me."

Garden Ranch Pizza and Sunshine Cake are two favorites

The Garden Ranch Pizza and Sunshine Cake are two favorite recipes that Anderson often prepares for shows.

"People want easy, delicious recipes and these are both."

The pizza is good for kids or adults.

"It's a great way to get kids to eat their veggies. You can chop up the veggies so small that kids won't even notice them."

The pizza features a different type of sauce.

"If you wanted to use regular tomato-based pizza sauce, you could, but this white sauce is different - and it's delicious. Using the fresh garlic and fresh Parmesan really adds to the flavor."

Using a baking stone is really what helps the pizza be tastier, cook evenly, and it won't burn.

"Nothing burns when using it. You can even cook biscuits, French fries, cookies, whatever on it."

But if you don't have a baking stone or access to one, you can use a regular cookie sheet.

"There may be some differences and it may brown more on the bottom. Use a lower oven temperature - 375 degrees maybe - so it won't burn."

Don't take the pizza crust out of the refrigerator until ready to use it.

"It works better cold. You can roll it out better. It gets sticky when warm and may start rising."

You can also use the dry pizza crust mix in place of the refrigerated dough if you prefer.

"Use two bags for this recipe."

Making pizza also allows the flexibility of using vegetables your family likes.

"The vegetables for this recipe all go well together and are delicious, but you could substitute or add others such as onions and mushrooms. Or you could add meat."

The recipe can be lightened. Use fat-free mayonnaise, reduced or fat-free cheese, or less cheese. If deciding to reduce the amount of cheese, Anderson recommends using less Mozzarella and keeping all the parmesan because of the flavor.

Sunshine Cake is "easy as pie" to make

The Sunshine Cake is "easy as pie" to make and a refreshing summer dessert. It's best to make and serve the same day. A regular bunt cake pan can be used if you don't have a fluted one.

Although the recipe calls for making it in the microwave, you can bake it in a conventional oven at 325 degrees for 55 to 60 minutes.

"I like to take the juice from the lemon and orange and mix it with one cup of powdered sugar to make a glaze and drizzle over the top of the cake."

The "zest" is taken from the outer peel of the lemon and orange with out getting into the white membrane section of the fruit. A zester makes this job much easier.

"The zest adds more of a citrus flavor which helps give this cake its refreshing taste."

You can lighten this recipe up as well.

"Use egg beaters instead of eggs. Low- or no-fat sour cream, and leave off the powdered sugar."

It has 1/2 cup of grated carrot.

"The carrot adds just that something extra-that extra flavor that makes it good, interesting and colorful. It makes your cake a little more nutritious so you don't feel so guilty about eating it."

Sunshine Cake

Breeze through summer with this impressive microwave cake made in a stoneware fluted pan.

Prep time: 15 minutes

Microwave time: 11-14 minutes

Stand time: 10 minutes

1 lemon

1 orange

1 small carrot, grated (1/2 cup)

3 eggs

1 container (16 ounces) sour cream

1 yellow cake mix

1/4 cup powdered sugar

Thawed, frozen whipped topping (optional)

Lemon and orange wedges (optional)

1. Brush stoneware fluted pan with vegetable oil using pastry brush.

2. Using lemon zester/scorer, zest lemon and orange using short strokes. Juice lemon and orange with juicer to measure 1/4 cup total juice; set aside. Grate carrot using deluxe cheese grater.

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