| TIPS |
| Biscotti - an Italian biscuit-cookie that has been baked twice. It freezes well or can be storeed at room temperature in an airtight container. |
| To prevent baked goods from becoming soggy, allow them to cool completely before wrapping. |
| Whipping cream doubles in volume when whipped. For best results, chill bowl and beaters. |
| To quickly crush strawberries, use a poato masher. |
| To keep bananas and peaches from turning brown, dip slices in lemon juice. |
| One small lemon will yield about 1 teaspoon of grated peel and about 2 tablespoons of juice. |
| Always mix brownies by hand. Neer use electric mixer. |
| To keep pecans fresh, store in freezer in an airtight container. |
| Chocolate should be stored in a cool, dry place. When chocolate becomes too warm it develops a "bloom" or a gray coating. Bloom has no effect on either the flavor or the quality of the chocolate and you may still use the chocolate in baking. |
| For best results, cakes should be allowed to cool undisturbed for about 4 hrs. for the frosting to set. |
| When preparing angel food cake mixes, use only metal or glass mixing bowls. Plastic or ceramic bowls can retain traces of grease which will prevent the egg whites from reaching full volume. |
| When making onion gravy, instead of cutting up onions, use a French fried onions from a can. The flavor is great! |
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| When making baked beans, instead of frying up bacon, sprinkle the top of your dish with salad bacon. It's cooked, crumbled and saves a lot of time. |
| Make your own bacon bits. The next time you cook bacon for breakfast cook the whole package. After cooking the slices you need for your meal, cut the rest of the bacon into 1" pieces, fry, drain on a paper towel and put into a freezer bag. The next time your recipe calls for bacon bits take out what you need from the freezer and save yourself the time of cooking. |
| 7/26/08 -Make your own croutons. In the bakery section of the supermarket I buy marked down, day old breads. I look for the unsliced loaf type with seasonings such as seeds, onions, garlic and even cheese. For each batch I cut the loaf into 1/3s. Each 1/3 is cut into 1/2" pieces, placed on a baking dish with sides, sprinkled with 2 T of olive oil and then sprinkled with seasonings. I like salt free garlic & herb. Each batch is then baked in a 300 degree oven for 15-20 minutes and then bagged. They keep for a couple of weeks when bagged or you can freeze those that you want to keep longer. I also use them to make seasoned bread crumbs by putting what I need into a food processor and grinding them into crumbs. |