 This section is filled with helpful cooking tips.
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| Written by Julie | | Wednesday, 24 November 2010 00:05 | Playing with your food can be great fun. I make cranberry sauce from scratch but also like to serve the jellied version found in a can so I can add a little surprise. I used a small turkey cookie cutter to make these cute turkeys for Thanksgiving.
To make fun cranberry shapes:
You will need:
Can of jellied cranberry sauce
Desired cookie cutters
A knife
Remove the cranberries from the can without breaking them up. Slice the can shaped cranberries into disks about 1/2 inch thick (this depends on the size of your cookie cutters). Next cut the desired shapes from the cranberries and chill. Serve them on a plate or place one on the edge of each person's plate for a little food fun.
Happy Holidays |
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| Written by Julie | | Tuesday, 23 February 2010 17:46 | Everytime there are left over bananas, I make Banana Bread.
But I started to notice a pattern when a few bananas, consistently were left in the bowl. It was a set-up; my family wanted Banana Bread. How could I refuse?
My first step is to measure how many cups of bananas I have so I know how many loaves to make. Each loaf takes 1 cup of mashed bananas.
I mash the bananas with a potato masher in a measuring cup, so that I can see how much I have. Since I do this first, before mixing the batter, I don’t want the bananas to turn brown. They turn brown if exposed to the air for very long. So after mashing and measuring, I place a piece of plastic wrap over the bananas. Press it down onto the surface of the bananas and up the inside of the measuring cup, eliminating as much air as possible. |
| Written by Julie | | Sunday, 31 May 2009 00:00 | - For easy removal, rinse flour off of bowls and the sink with cold water.
- Lay lasagna noodles on a piece of aluminum foil to cool before assembling lasagna.
- Mark older eggs with a pen before adding new eggs to the bin.
- For ease of handling and a better looking product add frozen blueberries to muffin batter or pancakes once they are on the griddle.
- When making candy, grease the pan with the paper wrapper from the butter or margarine.
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| Written by Julie | | Saturday, 21 March 2009 13:16 | I don't always use a whole onion when making a dish, especially with how large onions are these days. So I dice or slice half of a large onion and save the rest for another dish. Wrap the onion in plastic wrap first and then aluminum foil and store it in the vegetable crisper in the refrigerator. This keeps the onion from smelling up the refrigerator. Use the stored onion within 3 days.
Certain foods such as milk and ice will absorb the odor if onions are not wrapped. Baking soda placed in an uncovered bowl, in the refrigertor or freezer can help, but I haven't found it to be highly effective. Wrapping the cut onion, in plastic and foil eliminates all odor.
Wash you hands with soap and cold water after cutting the onion. The key here is cold water. Using cold water, will shrink or close your hand's pores and the onion juice will not be absorbed as easily. Sometimes, when in a hurry, I use warm water by mistake and the onion smell lasts for days.
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Cloudy 32 oF
