By Joan Brunskill
The Associated Press

The numbers suggest confidence in a potential for action in the nation's kitchens: There are about 900 new recipes among the total of 1,200 featured in the latest edition of a classic cookbook.

A variety of factors nudged other changes in the 12th edition of Better Homes and Gardens New Cook Book (Meredith Books; $29.95, softcover $16.95), according to Jennifer Darling, Meredith's executive food editor.

"The new edition has changes that were mostly driven by changes that have happened in the consumer market since the last edition," Ms. Darling said. That previous edition, the 11th, came out in 1996, in the continuing series that began in 1930.

Getting down to specifics, Ms. Darling zeroed in on a major difference in current food tastes reflected in the new edition's recipes: "There's more flavor - that really drove a lot of the changes, now that people are eating more spicy food."

What hasn't changed is the red-and-white plaid of the sturdy ring-bound book's cover, with its blue title banner. The plaid first showed up on the fourth edition (1941).

So how was consumer change identified? Research is one answer, with many soundings taken from readers. "The association with the Better Homes and Gardens magazine gives us a lot of contact with readers," Ms. Darling said, through recipe contests, feedback on the Web site, and regular mail.

"The 12th edition was researched more than any predecessor," she explained. "We started with focus groups of consumers, and followed up with phone studies, just asking people what they wanted changed from the 11th edition."

For one thing, "They wanted a lot more photos, so we have 60 percent more in the 12th edition. It builds confidence when cooks know what they're aiming for."

Another factor in building less-experienced cooks' confidence got attention, she said, with the expansion of the chapter on cooking basics. "We increased the section's page count, and the glossary; we added photos and IDs of types of foods."

There's a lot of make-ahead information in this edition, too, responding to people's desire to save time, Ms. Darling said.

"Crockery cooking is new to this edition. For the first time it has a whole chapter," Ms. Darling said. "Interest in slow cooking has really taken off, growth has been phenomenal - people find it an easier way to cook, it just simplifies life."

She pointed out another difference in the makeup of recipes, besides the general increase in flavor: "We've put back some of the fat and salt in some recipes."

Nutrition information is included with every recipe, as are preparation and cooking times; tags indicate which are low-fat, no-fat and quick-to-make recipes.

Of the cookbook's perennial recipes, Ms. Darling said, "blueberry buckle is one of my all-time favorites." Here's an updated version:

Blueberry Buckle

2 cups all-purpose flour
21/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

Preheat oven to 350 degrees. Grease bottom and 1/2-inch up sides of a 9-by-9-by-2-inch, or 8-by-8-by-2-inch baking pan; set aside. In a medium bowl, combine the 2 cups flour, baking powder and salt; set aside.

In a medium bowl, beat shortening with an electric mixer on medium speed 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Alternately add flour mixture and milk to beaten egg mixture, beating until smooth after each addition.

Spoon batter into prepared pan. Sprinkle with blueberries. In another bowl, combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over blueberries. Bake in a 350 degree oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.

In the new chapter on crockery cooking is this recipe for burritos, which calls for the use of chipotle peppers, described as "smoked jalapenos that lend a great smoky flavor to foods."

Beef and Chipotle Burritos

1 1/2 pounds boneless beef round steak, cut 3/4-inch thick
14 1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
Six 9- to 10-inch tomato-flavored or plain flour tortillas, warmed (see note)
3/4 cup shredded sharp Cheddar (3 ounces)
1 recipe Pico de Gallo Salsa (recipe follows)
Shredded jicama or radishes, optional
Dairy sour cream, optional

Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin and garlic.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the center. Top with cheese, salsa and, if desired, jicama and sour cream. Roll up tortillas. Makes 6 servings.

Note: To warm tortillas, wrap a stack in foil. Heat in a 350 F oven for 10 minutes to soften.