Posted by Cory on 6/2/2003, 11:37 pm Posted By: Cory (12.91.35.224) I got this from another group but it says it is from FaboulousFoods The Grant Family from Indiana writes: "We tried York Peppermint Patties Fran from Kentucky suggests when a recipe calls for oil and honey, Margaret writes: I use chopped dried apricots in my banana bread. To June Griffeth from Dunwoody, Georgia came up with a camping dessert in a Zeeze from Houston, Texas suggests if you're on the go each morning, Beverly K. Tudor from Port Neches, Texas uses a teaspoon to scrape a The Crain Family from Mesa, Arizona writes: When decorating any special When cooking fresh apples for pies or sauces, the yield is about 50%. 1 Tracey Burnt says "To avoid milk from boiling over and spilling, add a M.Sharp from Modesto, California suggests that when baking a cake, Burnice Gerono from Hamilton, Ontario, keeps a plastic quilt ruler with 4 lemons yield about 1 cup of juice. 10 limes yield about 1 cup juice. 1 orange yields about 1 tablespoon of grated zest. 1 pound of oranges yields about 1 cup of juice. Baking powders lose strength over time. Store them tightly covered as Always store butter covered as it absorbs odors. Corn syrup is one of the few sweeteners that has shelf live. Discard For tender muffins, stir only until the dry flour is moistened. Extra Store lemon, lime, orange and grapefruit rinds in the freezer. Grate Having trouble removing muffins or cakes from their pans? Place a wet Do you have fruit in your kitchen that's ripening quicker than you can Karen from Peoria like to make Cinnamon rolls in a spring form pan. It Use a potato peeler to make chocolate curls for dessert garnishes. Soak oranges and grapefruits in boiling water for about 5 minutes to Make your own superfine sugar (especially handy for decorating cookies) Need whipped cream but don't have an electric mixer? Put the cream in a Keri Matthews from Woodbridge, Connecticut says "To prevent whipped Sam from Hillsboro, Oregon suggests if you need to use brown sugar and Estelle from Pittsburgh suggests perking up a fresh fruit salad by Allow cookies to cool slightly before removing them from the baking Do not store crisp and soft cookies together -- the crisp ones will Prevent sharp edges on muffins, bar cookies or quick breads by greasing Betty Brotherton of Williamstown, New Jersey has a suggestion for Store marshmallows in the freezer to keep them from drying out. To revive marshmallows that have become hard, place them in a plastic Dried out coconut can be revitalized by sprinkling with milk and letting Brownie or cookie crumbs make a great ice cream topping. Sprinkle some pumpkin pie spice inside your Jack O' Lantern to give the Stuff a miniature marshmallow in the bottom of a sugar cone to keep the When shelling pecans, if you want them to come out whole, pour some To chop nuts, place in a plastic zipper bag and roll with a rolling pin. Before frosting or decorating a cake, be sure to anchor it to the plate If you're making a recipe that calls for ground nuts, grinding them with When baking single pie crusts, invert your pie pan upside down and lay In general, the lower the moisture level in your baked goods, the more
Tips From FaboulousFoods
Date: Monday, 2 June 2003, at 3:44 p.m.
instead of the tradional Hershey's for our S'Mores and they were a hit.
However, I think that next time we'll try thin mints.
measure the oil in a measuring cup first and then measure the honey in
the same cup. Every drop of the honey will easily slide out.
"chop" them easily, I spray my kitchen shears with Pam and cut the
apricots in small pieces.
pinch on a rainy evening. She had intended to make S'mores on the fire
but it rained. Instead June quartered a two inch slice of Entenmann's
Cheese Danish (the kind with confectioner's powdered sugar works great)
and arranged on a paper plate, topped with sliced strawberries and
spooned on some melted chocolate. June used a makeshift double boiler of
heavy duty foil over a pot of water to melt her chocolate bars.
freeze muffins and reheat them in the AM for a quick sweet breakfast.
section of fresh ginger root instead of a knife. Beverly says it's much,
much safer and faster.
meal or baking item that has a specific design, such as the star on the
Red, White and Blueberry Cheesecake Pie, use a cookie cutter to help
arrange the fruit so the design has a truly professional look to it.
pound raw apples equal 1/2 pound cooked.
drop of vinegar to the milk at boiling point, it won't boil over.
instead of dusting the pans with flour, use granulated sugar. The cakes
come out of the pan just as easy and taste better with that little bit
of melted sugar on them.
her baking supplies and uses it to measure pastry and pasta squares or
strips, or to measure cakes or squares to cut into equal portions.
moisture can cause them to lose their strength faster.
immediately if there are any signs of mold or bubbles caused by
fermentation.
stirring makes muffins tough.
fresh citrus zest whenever you need it.
towel beneath the hot pan and they'll usually lift out easily.
eat it? Puree it and use in smoothies or as a topping for ice cream,
pancakes or waffles. You can also freeze the purreed fruit in a plastic
freezer zipper bag and use it later on.
easy to get the rolls out, just remove the sides of the pan.
easily remove the white membrane around them.
by whirling granulated sugar in a blender or clean spice/coffee grinder.
bowl with a tight lid (Tupperware works well) and shake vigorously until
whipped.
cream from deflating store in the fridge with a paper towel covering the
container. I usually use a Tupperware container and put the paper towel
under the lid before closing. You'll be amazed at how long you can keep
whipped cream this way."
you haven't used preventative measures to keep it from hardening try
putting it in your microwave for a short amount of time.
adding some undiluted, frozen juice concentrate, such as orange, or
grapefruit.
sheet. As soon as they are firm enough to move without breaking,
transfer them to a wire rack to cool completely. Do not leave cookies on
the hot baking sheet -- they will continue to cook!
soften.
the muffin cups or pans only on the bottom and halfway up the sides so
the batter is higher than the greaseline.
stabilizing whipped cream. Dissolve 1 teaspoon unflavored gelatin in a
little bit of water and beat it into whipping cream to keep it from
turning watery.
bag with a couple slices of fresh bread. Seal the bag and after a few
days the marshmallows will be as good as new.
it stand for about ten minutes.
air a spice aroma!
ice cream from dripping.
boiling water over the pecans and let them sit for thirty minutes before
cracking.
When a cake recipe calls for flouring the baking pan, use a bit of the
dry cake mix instead - no white mess on the outside of the cake.
Submitted by Melody Sherrill of Le Mars, Iowa.
with a dab of frosting. This will keep it from moving while you're
working on it and no one will ever know it's there.
a little sugar from the recipe will keep them from becoming too sticky
and oily.
your rolled out pie dough across it for about 10-15 minutes. This will
prevent all that shrinkage that occurs when you bake your crust and you
can fill a full cooked pie crust with your favorite pie mixture. Tip
sent in by Bonnie Browning of Bethel, Ohio.
successfully they will freeze. Well wrapped bread will keep for about
five months in a freezer.
Unbaked pie crusts freeze well as do unbaked fruit and meat filled pies
(add a little extra thickening agent to fruit pies destined for the
freezer), so you might want to stock up and get ahead when making these.
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