1 (2 pound) package frozen hash brown potatoes, thawed
1/4 cup melted butter
2 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup finely chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish or 9x13 pan.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
A Really Yummy and Healthy Option to the traditional. Enjoy!
1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 3 1/2 cups whole wheat flour
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2. Stir the olive oil and salt into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
So there is a story to this one. Yesterday I made a meal of love for the hubby. Slow cooked BBQ pork and made homemade rolls - Lion House Rolls. I followed it all up with cupcakes and frosting. The day sort of died though. He got a call he had to take right as we sat down for dinner and then a family he helps out called and needed his help so he entirely missed desert. I was sad. I made this meal for him and he was not there to indulge in it as well as tell me how wonderful I am and how yummy it all is. Finally when I had a moment with him I expressed my disappointment.
"People 4 and under don't sit down and say, 'Wow, those are the pretties rolls I have ever seen. These are better then Costco's. You are a talented bread maker.' They just don't and I really needed to hear that."
Stewart then placed his hands on my shoulders and looked me in the eyes and told me that my rolls were very beautiful, that they were light and fluffy, and yummy. That they were the best he had ever had. He said, "Emily, you are a talented bread maker."
I said "ok" and set to work to tidy the kitchen. Then the kids came running into the kitchen, "Mommy, Mommy! Your rolls are so BudaFUll! BudaFUllll! Mommy you are a talented roll maker!"
I couldn't help but laugh. I asked them if Daddy told them to say that and they said "YESSSS!" My husband responded, "See, four year olds do say that." and gave me a sweet kiss and grabbed himself another roll. Bless his heart. I needed to hear that. :)
I tried to capture this but I am not sure if I did...these are pillows! Very soft!
So these are my "BudaFUlll" rolls that I have been making for years. They are good soft rolls. Over the years I have added more and more sugar and played with it: adding more salt, fresh milk, using less yeast...blah blah. So do as you wish with them BUT remember, add as little flour as you can and don't mix much at all! The less kneading and mixing and the less flour the more pillowy they will be! They have never failed me. They are worth the effort.
Famous Lion House Dinner Rolls
2 cups warm water (110 to 115 degrees) 2/3 cup nonfat dry milk instant or non-instant 2 TB dry yeast (I used two fast rise yeast packets this time and they did fine - in the past they have been a little strong on the yeast taste so I liked that I couldn't taste the yeast so much this time) 1/3 cup sugar (I used 1/3 this time...next time I will do 1/2 if I want them sweeter) 2 tsp salt (my tsp were generous) 1/3 cup butter ( I melted mine) 1 egg 4 1/2 to 5 1/2 cups flour (or whatever smallest amount you use to get your dough to a point of manageability)
1.) In a large bowl of a standing mixer combine water and milk powder. Mix until milk dissolves. Add yeast, sugar, salt, butter, egg, and two cup flour mixing as you add each ingredient. Mix on low speed until all ingredients are wet and then mix on medium speed for two minutes.
2.) With mixer on low add flour half a cup at a time. Dough should be soft , not overly sticky but not dry at all! It is not necessary to add all the flour.
3.) Scrap dough off of the sides of the bowl and pour about one TB of vegetable oil all around the sides of the bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic and allow to rise in a warm place until double in size.
*to speed up rising I fill sink with about 2 inches of hot water (or enough to come up 2/3 height of bowl and then I place the bowl with my dough in it and then let it rise.
4.) When dough has doubled sprinkle flour on clean counter and plop your dough out onto it. Don't knead it. Roll the dough out into a 18" by 8" rectangle. Cut it in half length wise and then cut two inch strips on both halves. Roll the dough up in little pinwheels and place them 2" apart on a greased cookie sheet. Place them so they are resting on their lose edge so they stay rolled up.
5.) Cover the rolls with plastic and let them double in size (1 to 1 1/2 hours). Bake at 375 for 10 - 20 minutes or until browned. Brush with melted butter while hot. Make 1 to 1 1/2 dozen rolls.
Can you tell I am on a healthy kick lately? So healthy over at the Rasmussen's house! ;) I made this one up. I liked it, it was fun. I am not sure I will make it again, not because it wasn't good. Its just that I only can have coconut in moderation and to be honest I really l like trying new things and would probably go for a different recipe over this one just for the adventure of trying something new. If I do it again I think I would have fun with it and change things around to see if I like it better the other way. I would serve it with sliced mangoes and do whipped cream instead of the frosting....I originally wanted whipped cream but I had none in the house and it was a Sunday so you know, improvise! My inspiration was Tres Lech Cake and Thai coconut sticky rice (Mexican and Thai foods are my favorite foods - why not mix the two?). So here you have it Emily's Coconut Cream Cake.
As a note my kids threw in a handful of chocolate chips into my coconut syrup and thus the ugly color. We couldn't taste it and at all all it did was make for some ugly coloring! So if you made this cake just know it would be much prettier then mine, I promise! The kids like to help out and like their mother have an inventive spirit when it comes to food! :)
Ingredients
Cake: 1 white cake mix ( I used Pillsbury) 1 small box non-instant vanilla pudding mix - divided 3 eggs 1/3 cup oil 1 cup water
Syrup: 1 can coconut milk 1/2 cup scant sugar 1/4 tsp salt
1.) In a small mixing bowl measure out 5 TB of the vanilla pudding and set aside for frosting. Then in a large mixing bowl mix the remaining pudding mix withe the cake mix, eggs, oil, and water. Pour into a greased 9 x 13 pan and bake at 350 degrees for time listed on box.
2.) While the cake is baking start to make the syrup. In a med sauce pan over medium heat stir coconut milk, sugar, and salt together. Stirring very often cook syrup until it is thick. Then set aside until cake is done.
3.) Remove cake form oven and using a fork punch holes all over the top surface of the cake- all over and close together. Then pour your syrup all over the cake as evenly as possible. Spread around as needed. Cover tightly and let sit on counter until it has mostly cooled. At this point I took off cover making sure not to let he condensation drip back onto the cake. I recovered it with fresh plastic wrap and then put it in the fridge to sit over night. At this point place your unopened can of coconut milk in the fridge to cool.
4) When time is approaching for you to serve your cake prepare the frosting. Cream butter. Add the vanilla pudding ad cream together. Then open your can of cold coconut milk. Skim off the cream on the top getting about 5 or 6 TB. and add it to your butter and vanilla pudding. Cream together until it is smooth. Then gradually add your confectioners sugar and whip until silky smooth. Spread over your cold cake and recover and place in the fridge until you are ready to serve. Serve cold. Sprinkle with coconut flakes to garnish. yum!
Tate and Variation Notes: The cake sort of steams which gives it a really fun texture. The coconut cream syrup isn't overly sweet. The frosting is rich though. If this was served with a tart fruit it would be dreamy. You could do pineapple for a pina colada taste or do mangoes to give it more of the Thai sticky rice flare. If you love coconut and want to do the whipped cream add some of the coconut cream to the whipping cream and that would be lovely.
Canada and I hardly know each other but I do have fond feelings for her. My sister who I absolutely adore and wanted to be when I was a child served her mission there and she loved Canada, thus I loved Canada a little bit in her behalf. I like her cold country because she is our neighbor and the people there say "Eh?". I like her because the people there eat things like dill pickle and ketchup flavored potato chips, and of course those yummy Nanaimo bars. When I learned that Prince Edward Island wasn't in England but was in fact a part of our neighbor, little old Canada, I liked her even more.
Now with Canada hosting the Winter Olympics I thought I should teach my little family what I know about her and what I like about her. And honestly what better way then making them Nanaimo bars! I wished I had the real Birds Custard Mix but alas I had to improvise with the recommendations of my mother's Canadian friend. I showed the kids a map, gave them a cookie, and then we watched the Olympics via NBC.com. It was fun. Now I think they like Canada too.
If you want to celebrate Canadian Olympics with Nanaimo bars here is the recipe. Enjoy!
The ingredients: Bottom Layer
1/2 cup butter 1/4 cup sugar 5 TB cocoa 1 egg beaten 1 1/4 cups graham cracker crumbs 1/2 cup finely chopped almonds 1 cup coconut
First crumble your graham crackers, chop (and I lightly roasted) almonds, and set them aside. Then beat your egg in a small bowl. Set that aside as well. Melt butter, sugar, and cocoa in a double broiler. When it is hot take a large spoon full of the hot cocoa mixture and quickly whisk it into your egg. Then repeat at least one other time. Then slowly pour your egg mixture into your sauce pan and quickly whisk it all together. Then watch the magic of the egg make you sauce into a thick syrup. At this point mix in your coconut and graham cracker crumbs. Press firmly into a 8x8 or a 9x9 pan and place in the refrigerator to harden.
Cream butter, vanilla, and pudding in large bowl. Alternate adding powder sugar and cream and beat until light. Spread over the bottom layer. and place in the refrigerator.
Chocolate Layer
4 oz. semi-sweet chocolate ( use a nice brand...I used three bars of Dove dark chocolate and it was so good!) 3 TB butter
Place butter and chocolate in a microwave safe bowl and heat in microwave at 30 second intervals mixing in between until it s is melted and smooth to pour over the cream layer. Pour over cream layer and shake pan and tap on counter to help the chocolate spread out nice and smooth. then cover and let harden in the Fridge until ready to eat.
When cutting boil water on the stove and put knife in the hot water before each cut to prevent the chocolate from cracking while you cut.
My mother knows I like to bake and make treats for people just as much as she does so she sent this one to me to try and to let her know how it turned out. I am saving this treasure to try next holiday season and it will be tried! To me it sounds like a glorious heart attack I am very much looking forward to having.I love it and I haven't even tried it yet. She found it here.
Cut each cookie into 2 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan.
In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 4 hours or overnight.
Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.
* Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is not recommended.
So I tried my hand at fondant. I didn't realize how dry it has to be to get it to to it highest degree of manageability. But I think I figured it out half way through a major cake project. Now that I know what I am doing I think I will have fun playing with it many more times to come!
This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.
Ingredients:
1 package (16oz) mini marshmallows (good quality brand) 2-5 TB water (substitute flavoring for a portion of the water it make sit so much yummier) 2 pounds sifted confectioners' sugar 1/2 cup solid vegetable shorting
Makes about 2 lbs.
Instructions:
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes). If I am doing a lot of one color I like to add my coloring at this point. The color of the marshmallow will not be diminished much at all my the powdered sugar so it is a easy way to get even color without getting your hand all colored terribly by trying to fold it in later.
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks. If it gets to hard to work with you can always throw it int he microwave for a few seconds to make it softer...great when you have to roll out a large sheet!
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
I found a great recipe and then made it my own...I LOVE these. The best I have ever had. Someday make this and you will be so happy you did. YUMMY!
Ingredients:
1 medium onion cut in half and sliced and separated
3 garlic cloves minced
3 Tbs. Butter
Water to cover roast
2-3 TBs beef bullion
1 ½ tsp oregano
½ tsp pepper
3 lbs. beef tender roast
Long Whole wheat rolls
Smoked sliced Provolone or sharp cheddar
Directions:
In a slow cooker melt butter while on high as you chop ingredients. Then add onion, garlic, herbs, bullion and stir and let cook slightly. Then add the roast and water to mostly cover roast. Let cook all day until the meat is shred-able. Turn the roast throughout the day and the last 1 or so let it cook with the lid off to let the juices reduce a bit. When done remove roast and shred. Taste brothand adjust flavor. Then heat rolls in the oven a little bit. Slice in half and place the cheese inside put the meat back in crock pot. Right before serving drain some juice into wide mouth cups for people to dip the their sandwiches in. Place meat in sandwich and then dip it to have sandwich heaven!
* When I am trying to be healthier I put my meat on shredded lettuce and put a little grated provolone on top. Still good not as good.
I did not like sugar cookies. They were sort of fun to decorate and no fun to eat. blah. In my book they were a total waste of sugar and flour. I did however make them for the kids because they loved them and really loved decorating them.However it was a chore for me. BUT THEN I tasted my girl friend's sugar cookies and I FELL in L-O-V-E. These are the best sugar cookies in the world. Seriously, I cant stop eating them. Here is the go-to recipe if you want yummy sugar cookies. Please try next time you want to make sugar cookies. YUM!
* if you are a sugar cookie artisan and you want them prettier then they taste this is not the recipe for you. Otherwise these are THE ONES!
Sugar Cookies
1 cup Butter
2 cups Sugar
1 tbsp Vanilla
Cream together in a very large bowl.
Then add:
2 tsp baking soda
1 tsp Salt
5 – 5 ½ flour - added a little at a time.
When mostly mixed add in
1 cup Sour Cream
mix well. If you are doing shapes wrap entire dough in plastic and refrigerate 1 hour. Roll out and cut out shapes. Bake at 350 degrees for 8-10 minutes. If you want rounds roll dough into logs and then wrap in plastic wrap. Refrigerate one hour and then cut dough into slices and bake for Bake 8-10minutes at 350 degrees.
My favorite party dip of all time. I found it on All Recipes. Sooooo good! Everyone loves it!
Ingredients
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 (4.5 ounce) can chopped green chilies,drained
1 cup freshly grated Parmesan cheese
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1/4 cup canned chopped jalapeno peppers, drained
1 (10 ounce) box frozen chopped spinach, thawed and drained
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chilies, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
3.Bake in preheated oven until slightly browned, about 30 minutes.
1 1/2 c. all-purpose flour 3/4 c. unsweetened Dutch-process cocoa powder 1 1/2 c. sugar 1 1/2 tsp. baking soda 3/4 tsp. baking powder 3/4 tsp. salt 2 eggs 3/4 c. buttermilk 3 tbsp. vegetable oil 1 tsp. vanilla extract 3/4 c. warm water
1 package of chocolate instant pudding mix
1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary. then stir in the box of chocolate pudding mixes. 2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.
1 stick unsalted butter, cut into chunks and softened 1 cup creamy peanut butter 2 tbsp heavy cream 2 tsp vanilla extract pinch of salt 1 1/2 cups confectioners' sugar
1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes. 2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.
1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary.
2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.
2 sticks unsalted butter, cut into chunks and softened
1 cup creamy peanut butter
2 tbsp heavy cream
2 tsp vanilla extract
pinch of salt
1 1/2 cups confectioners' sugar
1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.
2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.
" OOOOO, Fancy!" were the words out of Bridger's mouth when he saw these babies lined up in the Refrigerator. My girlfriend decided that I should give catering desserts a try. So I thought I would just that for my friend's birthday party. Since they are close friends I experimented a little bit. I wanted to find out what was the best crust for my mini tarts. I tried sugar cookie, sugared pie crust, and puff pastry dough. The results, to my complete surprise, was that we liked the pie crust the best. Cookie was ok but I thought it'd be better with an apple filling, and puff pastry didn't get to puff enough to reach its potential in that form so we all thought they were best in their fully puffy state as tartlets. - I loved those :O) I made lemon cream filling (vanilla pudding, lemon curd, and whipped cream) and creamy chocolate filling ( chocolate fudge, vanilla pudding, and chocolate mouse) for my experimental mini tarts. Oh, the fancy goodness!
Okay so this was supposed to be an easy meal and it once was but I ended up creating my own thing and totally changing the recipe I started out with it. It was originally called "Blueberry Breakfast Bake". So bear with me I seem to complicate recipes as I make them my own. But honestly so dang good!!! An instant family favorite.
Casserole
8 slices white bread, cut into 1-inch pieces (I think I used 10 slices) 1 package cream cheese, chilled and cut into 1/2 inch pieces 1 1/2 cups diced fresh strawberries 1/4 cup sugar 8 eggs 1/2 cup water 1 small container of vanilla yogurt (6 oz.)
1.) Dice strawberries and put in a bowl and add the sugar and stir to coat. Set aside. Grease a 9 x 13 pan. Spread half of the bread pieces evenly in baking dish. Top with cream cheese and then sprinkle with strawberries. Top with the remaining bread. Beat eggs, water, and yogurt together. Pour over bread.
2.) Covered with aluminum foil and refrigerate at least 8 hours but no longer then 24 hours.
3.) Preheat oven to 350 degrees. Bake in covered pan for 30 minutes. Then uncover it and bake for another 30 minutes. Serves slices drizzled with the special syrup.
Syrup
1 cube butter 1/2 buttermilk (if you don't have any on hand use milk with a few drops of vinegar instead) 1 cup sugar 1/4 tsp. baking soda 1 tsp. vanilla
Melt butter add sugar, baking soda, buttermilk and heat to a boil stirring regularly. It becomes pretty foamy. Let it boil for one minute. Then remove from heat and add vanilla.
In my search for easy meals that would be good to use post baby I tried this one out. I thought this would be gross but we actually liked it; the kids more then Stew and I but for an easy do ahead meal this was pretty darn good. Of course I have changed it like I seem to always do to recipes, so feel free to do the same when you try it out. My kids thought it was great. They kept calling it pizza. Yeah, it was just that good. :)
1 jar spaghetti sauce 1 teaspoon garlic salt 1 and 1/2 pound chicken tenders - I chopped my chicken in small pieces so my kids wouldn't be as scared off by it; they have meat aversions. And I am pretty sure I used less thena pound 14 uncooked manicotti shells 2 cups shredded mozzarella cheese ( I used Italian blend pre-shreeded cheese) *I added parmesean cheese
1.) Spread about one-third of sauce in ungreased 9 x 13 pan
2.) Sprinkle garlic salt and parmesean cheese on chicken. Insert chiken into uncooked manicotti shells. ( I didn't worry about putting a lot of chiken in mine and I used a knife to help me push the chicken in wihtout gettign my figners all gross with chicken juice and garlic salt) Palce shells in pan.
3.) Pour remaining sauce evenlt over shells, covering completely. Sprinkle with cheese.
4.) You can then either put it in the freezer for up to a month or put it in the refrigerator for up to 24 hours. Cover with aluminum foil with both oppsions.
5.) If frozzen heat oven to 350 degrees and bake covered for about 1 1/2 hours until shells are tender. If refrigerated heat oven to 350 degrees and bake for 1 hour covered.
-Egg substitutes work just fine in baking and even custards. Egg Beaters Brand was ranked highest in taste by America's Test Kitchen.
-Brine-ing your beans gives your beans a better flavor and they even cook more evenly. Soak beans in water with 2 tsp. salt per quart of water.
-When you make a vinaigrette add 1/4 tsp Mayo for each 1/4 of vinaigrette. You wont notice the taste but it helps emulsify the oil and vinegar so they don't separate as much!
-To get better results with your baking make sure your eggs are at room temperature. You can accomplish this easily by putting them in a bowl with warm water for a few minutes.
- If you find yourself out of brown sugar you can make it yourself! for light brown sugar add 1 Tb of molasses to 1 cup of white sugar. For dark brown sugar add 2 TB per cup of white sugar.
- You can make your own cake flour. Add 2 TB of corn starch to 7/8 cups all purpose flour = it will equal 1 cup. ( guess take away 2 table spoons of flour and replace with corn starch is the same thing.
-Powdered sugar is simply finely ground white sugar and corn starch. So if you ever find yourself out of powdered sugar and need it right then you can just blend some corn starch and white sugar in your blender and there you have it. It wont be as good but it works.
- As a general rule when using dried herbs in place of fresh half the amount called for.
-Adding a little corn starch to your pie crust does magical things.
- When replacing canned beans for dried beans you use five 8 oz canned for 1 pound dry.
