COOKING TIP OF THE DAY

[Dee]

Most of the fruit in fruit-flavored yogurts is actually fruit jam, which is high in sugar and low in nutrients. For a healthier yogurt, mix plain yogurt with chopped fresh fruit, Add extra sweetness with sugar substitutes if required.

 

 

Campfire Cake In A Orange Shell

This is good

1Box Jiffy yellow cake mix -- (8 oz.)

6 Large Thick skin oranges

water

tinfoil (heavy)

Slice 2 inches in diameter from oranges and save.

Remove orange from shell being careful not to damage shell.

Prepare cake mix per instructions. Fill each orange shell half full of cake mix. Replace top and wrap in foil. Bake in hot coals or on grill about 20 minutes, turning often. I use this

as a breakfast treat when camping. We eat the oranges out of the shell with a spoon, then when the cakes are done you may eat them with a spoon or peel your orange and have a hot orange cake.

[Dee]

04-25

 

If you shop once a week or less often, buy both fresh and processed -- that is, canned or frozen -- fruits and vegetables, and juices. Use the fresh first; save the processed items for use later.

 

Buy both ripe and not-so-ripe fresh fruits and vegetables -- for example, yellow and green bananas -- so that the not-so-ripe items will last a few days longer and be ready for eating after you've finished the ripe ones.

 

Keep fruits and vegetables where you can see them often -- on the top shelf of the refrigerator, or, for fruits that don't need refrigeration (such as bananas and apples), on the table or counter or another easy-to-spot-place. The more often you see the fruits and vegetables, the more likely you may be to eat them.

 

 

[Dee]

Steam your veggies by Simply placing a colander over a pan of boiling water, tip prepared veg in and put a lid over the top for 10-12 mins. The veg will be cooked and crunchy but be careful as the colander will be hot!

 

 

[Dee]

Tips for cooking beans.

 

When cooking beans,any additional ingredients, such as acidic substances, such as lemon juice, vinegar, tomatoes, ketchup or wine, should be added at the end of the cooking time, since acid makes the beans firm.

 

You could add a packet of seasoning after the beans are tender, as adding it too soon can inhibit the cooking process.

 

[Dee]

A quick way to make garlic butter is: A quick way to make garlic butter:

Simply take the butter out of the fridge, cut and 1 cm cubes, then peal a few garlic cloves. Take 1 butter cube and 1 garlic clove and put them into your garlic press. It only takes a squeeze to make a perfectly manageable, soft garlic butter in seconds.

 

[Dee]

Experimenting With Sugar And Artificial Sweeteners

Most people enjoy sweets. We satisfy our sweet tooth with fruits and honey, and with extracts of grains, herbs, vegetables, tree sap, and grasses. All of these products contain sugar in different forms. As if these choices were not enough, chemists have created artificial sweeteners to meet the demand for sweet alternatives to sugar. In recent years, refined sugar, also known as white sugar or granulated sugar, has become the preferred sweetener. Not only is it unhealthy to skew the diet to one ingredient, but it also severely restricts the palate. But just what are the options, and how do we substitute them in our favorite recipes?

Refined sugar has many functions in food other than providing sweetness. In small amounts, added sugar helps yeast begin producing gas for raising yeast dough. Sugar tenderizes doughs and batters, helps brown baked goods, and makes the crumb of these products moist. It aids in the structure of cakes. It is the white sugar in cookie dough that helps spreading to occur during baking. For these reasons, we suggest replacing only one half of the refined sugar in a recipe with another type of sugar. You can increase or decrease the amount replaced incrementally to achieve the results you want. If you simply want to reduce the amount of sugar you are consuming, many recipes can be modified to decrease the amount of sugar simply by reducing the sugar by one third.

 

Sugar by Any Name

Refined sugar is 99 percent pure sucrose, a simple carbohydrate. All of the sweeteners listed here are also simple carbohydrates. Each has a unique flavor, and each brings different qualities to baked goods.

 

Refined fructose is sweeter than granulated sugar. It can be substituted in baking recipes with little trouble. Simply add one third less. Fructose attracts more water than sucrose, therefore fructose sweetened products tend to be moist. Baked products made with fructose will be darker than if they were made with white sugar.

 

Honey is a liquid sugar made by bees, and consists of several components: fructose, glucose, maltose, and sucrose. It is sweeter than sugar, and has a distinctive flavor. Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar. Use 3/4 cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity.

 

Molasses is a byproduct of refined sugar production. It is made up of sucrose, glucose, fructose, and also contains small amounts of B vitamins, calcium, and iron. Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar. When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Molasses is also more acidic than sugar; add 1/2 teaspoon baking soda for each cup of molasses used in substitution for sugar. Replace no more than 1/2 the sugar called for in a recipe with molasses.

 

Maple syrup is made from the sap of sugar maple trees, and is a combination of sucrose and glucose. The sap is boiled down into the sweet, delectable syrup we pour over our pancakes and waffles. It is also very good in cookies, pies, and cakes. There are several grades of syrup available. Grade A maple syrup is golden brown and has a light flavor. Grade B is heavier, darker, and has more of that mapley flavor. Like honey, it's very sweet; use 3/4 cup for every cup of white sugar. Decrease the amount of liquid by 3 tablespoons.

 

Brown rice malt syrup consists of maltose, glucose, and complex carbohydrates. It is an amber hued syrup resembling honey, but it is not as sweet as honey. It can be substituted cup per cup for granulated sugar, but the liquid ingredients should be reduced by 1/4 cup per cup of rice syrup. Enzyme treated syrup, as opposed to malted syrup, will tend to liquefy the batter of a baked product. Use the malted syrup for best results.

 

Fruit juice concentrates, such as apple juice concentrate, orange juice concentrate, or white grape juice concentrate, are wonderful substitutes for sugar. Juice concentrates are made up of fructose and glucose. Use 3/4 cup for every cup of white sugar, and decrease the amount of liquid by 3 tablespoons.

 

Artificial Sweeteners

The following artificial sweeteners have been approved by the FDA and are available for home use. They provide sweetness, but lack the browning, tenderizing, and moisture retaining properties of granulated sugar. There is no need to substitute artificial sweeteners for the small amount of sugar used for proofing the yeast in breads. Instead, use milk or potato water for the liquid: the sugar found in either of these is enough to jump start the yeast.

 

Saccharine is 200 to 700 times sweeter than sugar. It can be used in baked goods. However, the manufacturer recommends substituting it for only half of the sugar in a recipe. Substitute 6 (1 gram) packets for each 1/4 cup sugar. It is sold under the name Sweet and Low®.

 

Aspartame is 160 to 220 times sweeter than granulated sugar. This sweetener is heat sensitive, it loses its sweetening power when heated, and can not be used for cookies or cakes. The manufacturer does recommend adding it to pie fillings for no-bake pies, and to puddings after they have been removed from the heat. Substitute 6 (1 gram) packets for each 1/4 cup of sugar. It is sold under the names Equal® and Nutrasweet®.

 

Acesulfame potassium is 200 times sweeter than sugar. It is heat stable so it can be used in baking and cooking. Use acesulfame K in combination with granulated sugar when baking. Substitute 6 (1 gram) packets for each 1/4 cup sugar. It is sold under the brand names Sunette® and Sweet One®.

 

Sucrolose is made from sugar, but is 66 times sweeter than sugar. Granular sucrolose is the form used when baking. Substitute 1 cup granular sucrolose for each cup of sugar called for in the recipe. Recipes made with this product tend to bake faster than usual. It is sold under the Splenda® brand name.

 

Remember, these substitution guidelines are just that - guidelines. You can tailor your recipes for your tastes by adding more or less sweetener to your recipes. Also, you may not get exactly what you were looking for. It might be better! Live a little; experimentation is fun!

 

 

[Dee]

Choosing Potatoes

 

Potatoes can be divided into two general categories: mealy and waxy.

Brown-skinned russets are the mealy type while white, red and new potatoes

are waxy. Mealy potatoes cook up light and fluffy and are good for baking,

mashing and frying. Waxy potatoes hold their shape during cooking, when

sliced, diced and boiled whole. Knowing this will help you choose the right

potato.

 

 

[Linda]

just another little tip for green beans... my DD didn't like garden fresh beans so I would cook them with a potaoe and she would like them then. As o the why I do not know. My Grandmother taught me that one

[Dee]

APPLE CIDER, APPLE JUICE

Apple cider in the U.S. is the same as apple juice.

 

Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized.

 

Fermented apple juice which is alcoholic, is called 'hard cider' in the U.S.

 

Unfermented apple juice is called 'apple juice' in most other countries, and the term 'cider' refers to 'hard cider', it has been fermented and is an alcoholic beverage.

 

 

[Dee]

QUINOA

 

Quinoa is a member of the goosefoot family, and yields a supergrain. It is native to the Andes, and was a staple of the Incas. One cup has more calcium and protein than a quart of milk. Ounce for ounce it has as much protein as meat, contains all of the essential amino acids, calcium and iron, It supplies more of the nutrients necessary for life than any other food

[Dee]

Fish

-After frying the fish, add a few slices of raw potato to the fryer. This will remove any fish odours & enable you to utilize the oil again.

 

 

[Dee]

Fat splatters

- A dash of salt will usually stop fat from splattering.

 

[Dee]

Baking Powder - To check and see if the baking powder in your pantry is still active, stir 1 tsp into one-third cup hot water. There should be immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the baking powder is past its prime. - Homemade baking powder starts to fizz and release carbon dioxide the minute it is added to liquid, it is very important that the oven be preheated and baking pans be ready before mixing batter. Mix quickly and put in oven right away.

[Dee]

If your gas grill doesn't have a thermometer, install a quality one yourself. Check with the hardware store and see if they have a thermometer with a range of 0 degrees to 600 or 700 degrees. There is no reason for one with higher readings than this.

[Dee]

Cheap-loaf

One reason that meatloaf was such a favorite with Mom, Grandma, and Great-Grandma, is that it's very economical. The mixture can be stretched with veggies, bread and grains. And not only can meatloaf's small amount of meat feed a large number of people, but all the non-meat additions add nutrition too, and they make the meatloaf taste even more delicious!

 

 

[Dee]

Buying beef

 

"Make sure the package is cold and has no holes or tears. Excessive liquid in a package may indicate improper storage or beef that is past its optimum shelf life."

 

"Look for beef that is firm to the touch, not soft."

 

"Choose beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef, which, due to a lack of oxygen, has a darker purplish-red color. When exposed to the air, it will turn to a bright red."

 

 

[Dee]

Food Superstitions, Myths

 

 

 

Throwing spilled salt over your left shoulder will prevent bad luck.

 

Eating carrots supposedly improves night vision. However, a cup of spinach works better.

 

Another food superstition is that the crust of bread will give you curly hair.

 

An apple a day keeps the doctor away.

 

 

Here's another fun apple myth: Peel the apple until it breaks and toss the rind. Whatever letter it forms is supposedly the first letter of your true love's name.

 

Black-eyed peas supposedly bring good luck and fortune. Some people even eat them every New Year's Day. Check out the recipe for them below:

Ingredients:

 

2 pkgs. black-eyed peas, thawed

1 cup feta cheese

1/2 cup sun-dried tomatoes

1/2 cup scallions

1/3 cup balsamic vinegar

1/2 cup olive oil

1 Tbs. Dijon mustard

1 Tbs. honey

 

Preparation:

 

Combine two packages of black-eyed peas and remaining ingredients. Mix and serve.

 

 

[Dee]

Use small amounts of strong-flavored cheese rather than a lot of mild cheese in recipes

 

[Dee]

Don't peel individual florets from broccoli. Simply place the broccoli head on the cutting surface and cut into the florets at angle, rotating the broccoli. The florets will literally be done in a few seconds.

 

[Dee]

Tips for Baking 3D or Stand Up Cakes

All 3-D pans work best with a firm-textured cake batter (pudding added mixes and pound cakes). Do not use a traditional white cake as the crumb is too tender.

 

Be sure pans are either greased (with vegetable shortening, not oil or butter) and floured or sprayed with a vegetable spray.Do not grease baking cores.

 

It is important to follow pan directions for batter amounts. The Lamb and the Pumpkin pans are not baked with core and should be filled to the top of the lower pan. Panda and Christmas Tree (or older pans) which use a baking core should not be overfilled. Bake cakes on a baking sheet to catch any overflow.

 

Lamb or Pumpkin can be checked after recommended baking time by removing top of pan. The cake can be returned to the oven without the top of the pan if more baking time is needed. Panda or Treecan be checked with a long skewer from the top.

 

Always allow cakes to cool overnight, resting in back half of pan.

 

 

 

 

also

 

 

 

Tips for Insuring Cakes Look as Good as They Taste

Unmold a Perfect Cake

Generously grease inside of pan with solid vegetable shortening. Use pastry brush to spread shortening evenly, making sure all inside surfaces are well covered. Dust with flour, tap out excess. If shiny spots remain, touch up with more shortening and flour, or use vegetable pan spray.

Simple geometric shaped pans, such as round, square, etc. (not character or novelty shaped) pan bottoms may be lined with waxed paper after greasing bottom of pan. Before releasing, gently loosen sides from pan with spatula. This method results in more crumbs on cake surface.

Cool cake in pan for 10 minutes on cake rack. Larger cakes (over 14 in. diameter) may need to cool 15 minutes. If cake has cooled too long and will not release from the pan, return it to a warm oven, 250ºF, for a few minutes.

To remove cake easily from pan, place double thickness paper towel over wire rack. The towel prevents the wire bars from breaking the crust or leaving imprints on top of cake. A clean oven rack or refrigerator shelf can be used for larger layers. Place covered rack over top of cake. Invert cake and rack at least one hour before decorating. Then brush loose crumbs off cake.

Bake it Right

Turn on oven 10-15 minutes before you plan to use it to allow time for it to heat to baking temperature.

Measure liquids at eye level in standard liquid measuring cups.

For best results, use large-size eggs (about 1/4 cup each).

Beat the cake mix batters for the time and speed specified. Time the beating carefully, beating only for the length of time and at the mixer speed specified in the recipe directions. Overbeating breaks down the cake structure and causes low volume and shrinkage during the cooling of the cake. Underbeating produces a lumpy batter in which the ingredients are not properly mixed.

Bake your cake immediately after mixing, as near the center (both vertical and horizontal center) of the oven as possible. Allow at least an inch of space on all sides and between the pans. If you use two oven racks, stagger the pans so one cake in not directly above the other. Time your baking accurately.

Test your cakes for doneness while they're still in the oven. Because of differences in individual oven controls, be sure to test your cake for doneness according to package or recipe directions.

Large Cake Help

If using more batter than one cake mix yields (6 cups) for a large pan, mix a single package at a time (unless you have a large capacity mixer); after mixing one cake mix, stir all together, reduce oven temperature approximately 25º and increase baking time.

 

[Dee]

Sprinkle nuts and cheese on top of food rather than mixing them throughout the dish. You can save your pennies this way!

 

[Dee]

Substitute 2 egg whites or 1/4 cup fat free egg product for 1 whole egg.