Recipes...
DEFINITELY DESSERT
- Fudge won't 'sugar" if you add a dash of cream of
tarter.
- Soften 'hard as a rock brown sugar by placing a slice
of soft bread or 1/2 an apple in the package and closing tightly. In a
couple hours the brown sugar will be soft again.
- Too much sugar in a recipe? Add a few drops of lemon
juice or vinegar.
- Use a pizza cutter to cut bars or bar-cookies into
nice, smooth squares in half the time.
- The more eggs yolks in doughnut dough, the less grease
they will absorb when fried.
- A few potato slices added to the oil will keep
doughnuts from burning.
- After mixing the dough for doughnuts, put in
refrigerator at least I hour to make it easier to handle.
- Sweetened condensed milk and evaporated milk are
entirely different products and cannot be used interchangeably in recipes.
Sweetened condensed milk is fresh, whole milk with 60 % of the water removed
and 45 % cane sugar added (sugar acts as a preservative). Evaporated milk is
whole milk from which water is removed but no sugar added. Sweetened
condensed milk has a much thicker consistency and is great for desserts
because it will not get 'sugary' when heated and will not form ice crystals
in frozen dessert. Also, it thickens without heat when combined with an acid
such as lemon, orange, pineapple or apple juice.
- If you are melting chocolate in a double boiler or a
custard cup set in a pan of water, do not boil the water as this will only
thicken or curdle the chocolate.
- To keep granulated sugar from lumping, place a couple
of salt crackers in container and cover tightly. Before measuring honey or
other syrup, oil the cup with cooking oil and rinse in hot water.
- Discover baking with mayonnaise. Try substituting mayo
as a shortening or oil - it blends easily, adds moistness and contributes
toward a tender texture.
- Pour flour in a large salt shaker and use for dusting
cake pans, meat, etc. It is less messy and doesn't waste flour.
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