Posted by admin on 3rd September 2009
Butter
1 cup heavy cream
Place bowl and blade of a food processor into the freezer for 4 to 5 hours.
Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.
Transfer the butter to a sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain. Put the butter in a bowl, cover, and chill for at least 1 hour before using.
Store it in the refrigerator for up to 1 week.
Makes 2/3 to 3/4 cup.
Be less curious about people and more curious about ideas. — Marie Curie
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Posted by admin on 1st September 2009
Honey Grahams
2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup turbinado sugar (or use regular sugar)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter or margarine, softened
1/4 cup honey
1/2 cup warm water
Preheat the oven to 375 degrees F. Lightly grease a baking sheet or line with parchment.
Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal.
Dissolve the honey in the warm water. Add to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions.
On a floured surface or pastry cloth, roll each ball of dough out to about 3/16-inch thick. With a sharp knife, cut into 2 x 3-inch rectangles. Prick each one all the way through in 3 or 4 places with the tines of a fork. Place the crackers on the prepared baking sheet and bake for 10 minutes.
Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack.
Yields 35 to 40 honey grahams.
Anyone who goes to a psychiatrist ought to have his head examined. — Samuel Goldwyn
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Posted by admin on 30th August 2009
Brown Sugar
To make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.
Short is the joy that guilty pleasure brings. — Euripides
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Posted by admin on 16th August 2009
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Any-Flavor Gelatin Mix
1 envelope unflavored gelatine
1 envelope fruit drink powder
Combine gelatine with fruit-flavored drink powder (presweetened or use the amount of sugar required on package directions). Soften the gelatine mixture in 1 cup cold water for 5 minutes. Stir in 1 1/2 cups boiling water and stir until dissolved and clear. Chill until firm.
Serves 4 to 6.
Physical bravery is an animal instinct moral bravery is much higher and truer courage. — Wendell Phillips
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Posted by admin on 14th August 2009
Potato Chips
2 pounds potatoes
1/4 cup vegetable oil
1/4 cup assorted seasonings:
salt, onion salt, garlic powder,
hot chili powder, grated Parmesan cheese
Preheat oven to 450 degrees F.
Scrub potatoes and slice as thin as you can, or slice with a food processor.
Oil a large cookie sheet and spread slices out in a single layer. Brush tops of potatoes with vegetable oil. Bake for 8 to 10 minutes or until potatoes are golden brown.
Pour 1/4 cup of the seasoning of your choice into a clean paper bag and place chips, while still warm, in the bag and shake gently.
You never find yourself until you face the truth. — Pearl Bailey
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Posted by admin on 26th July 2009
Self-Rising Flour
To make, add 1 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour called for in the recipe.
The ultimate leader is one who is willing to develop people to the point that they eventually surpass him or her in knowledge and ability. — Fred A. Manske, Jr.
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Posted by admin on 21st July 2009
Whipped Topping Substitute
This tried-and-true recipe results in a fluffy topping that isn loaded with fat.
1/3 cup Carnation Instant Nonfat Dry Milk
1/3 cup ice cold water
1/4 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
Chill bowl and beaters of electric mixer in freezer for 15 minutes.
In chilled mixing bowl, combine powdered milk, ice water, sugar. lemon juice and vanilla extract. Beat on high speed until peaks form.
Serves 4.
I remember how my Great Uncle Jerry would sit on the porch and whittle all day long. Once he whittled me a toy boat out of a larger toy boat I had. It was almost as good as the first one, except now it had bumpy whittle marks all over it. And no paint, because he had whittled off the paint. — Jack Handey Deep Thoughts
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Posted by admin on 21st July 2009
Powdered Vanilla
1/4 cup confectioners sugar
1 vanilla bean
For an intense flavor, grind the bean and blend with the sugar in a small coffee grinder. The flavor increases with time, and will exude into foods when baked. The bean can be used for other purposes as well.
At the end of the day, whether or not those people are comfortable with how you
e living your life doesn matter. What matters is whether you
e comfortable with it. — Phillip C. McGraw
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Posted by admin on 14th July 2009
Spiced Peaches
6 pounds fresh peaches
2 ounces broken stick cinnamon
1 ounce whole cloves
3 pounds granulated sugar
1 pint vinegar
1 cup water
Dip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, about 15 minutes.
Stick a clove in each peach. Add peaches to jar, enough to fill one jar at a time and cook until tender (8 to 10 peaches). Put a stick of cinnamon in each jar. Fill each jar to overflowing with hot syrup.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. — Lord Chesterfield
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Posted by admin on 1st July 2009
Pan Release
1 part vegetable oil
1 part vegetable shortening
1 part all-purpose flour
Place in mixing bowl and whip until it has multiplied in volume, and resembles Marshmallow Cr?me. Place in container and store on counter. In hot weather it may be refrigerated, but remember to take it out of refrigerator as it should be at room temperature for the easiest spreadability. Brush pans generously with pastry brush. Also makes cleanup of pans easier.
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium
As long as I have a want, I have a reason for living. Satisfaction is death. — George Bernard Shaw
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