Cookbook

FYI: Helpful Hints 3

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Equivalent Measures

Posted by Darlene on 11/23/2000, 10:52 pm

Dash = Less than 1/8 teaspoon
3 teaspoons (tsp.) = 1 tablespoon
2 tablespoons (Tbsp.) = 1 fluid ounce (oz.)
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
16 tablespoons = 1 cup
1 cup = 8 fluid ounces
2 cups = 1 pint (16 fluid ounces)
4 cups = 1 quart (32 fluid ounces)
4 quarts = 1 gallon (128 fluid ounces)
1 pound (lb.) = 16 ounces (dry measure)

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Quick Reference For Using Your Micro Wave Oven

Posted by Darlene on 11/23/2000, 10:56 pm

*100% = 700 watts
50% = 350 watts
For larger quantities of food, increase cooking time.

Item Power* Time
Baby food, warming 50% 1/2 to 1 1/2 min./4 1/2-oz. jar, uncovered
Bacon 100% 1 to 1 1/2 min./1 slice between paper towels
Beef, ground 100% 5 to 6 min./1 lb., crumbled; stir after 3 min.
Bread cubes, drying 100% 2 to 3 min./2 cups of 1/2 -inch cubes in single layer
Brown sugar, softening 100% 30 to 60 sec./1 cup, covered
Butter/margarine, melting 100% 45 to 60 sec./1/2 cup
Butter/margarine, softening 100% 10 to 15 sec./1/2 cup 50% 30 to 45 sec./1/2 cup
Chocolate, melting 100% 1 to 2 min./1 oz. square 50% 3 to 4 min./1 oz. square
Chocolate chips, melting 100% 1 to 2 min./1/2 cup; stir every min.
Coconut, toasting 100% 2 to 3 min./1/3 cup with 2 tsp. butter; stir every 30 sec.
Cream cheese, softening 50% 30 to 60 sec./8-oz. pkg., unwrapped
Dried fruit, softening 100% 1 to 1 1/2 min./1 cup with 2 Tbsp. water; cover and let stand 2 to 3 min.
Egg, scrambled 50% 1 to 1 1/2 min./1 egg in small oiled bowl; stir after 30 sec.
Frankfurter in bun 100% 20 to 30 sec./1 frankfurter and bun wrapped in paper towel
Ice cream, softening 50% 30 to 60 sec./1/2 gal.
Ice cream topping, warming 50% 1 to 1 1/2 min./1 cup, uncovered
Milk, heating 100% 1 to 2 min./1 cup in 2-cup measuring cup
Nuts, toasting 100% 4 to 5 min./1/2 cup plain or with 1 Tbsp. butter; stir every min.
Potatoes, baking 100% 6 to 8 min./1 lb., pierce before baking; cover and let stand 5 to 10 min.
Rolls, warming 100% 10 to 15 sec./1 roll wrapped in paper towel
Soup, heating 100% 1 1/2 to 2 min./1 cup
Syrup, maple, warming 50% 1 to 2 min./1 cup in glass pitcher
Tortillas, corn, softening 100% 1 min./6 wrapped in damp cloth towel
Tortillas, flour, warming 100% 10 sec./1 wrapped in paper towel
Vegetables, frozen 100% 5 to 8 min./10-oz. pkg.; stir after half of time
Water, boiling 100% 2 to 3 min./1 cup

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What to do if your cake wont hold together:

Cookin' Dad posted 09-19-2000 08:36 AM

While I'm definitely not a cooking expert, I would say the inability of your cake to hold together has more to do with the fact that the cake mix you used has a lower gluten content. If you used all purpose flour, you would probably not have the problem. If you use the cake mix again, I would probably add an extra egg. The texture will be slightly heavier, but the cake should hold together. Lastly, if you don't add the extra egg, substituting the sour cream for whipping cream would also probably do the trick. Good luck!

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Types of Milk

Posted By: Nobody Date: Saturday, 11 November 2000, at 4:02 p.m.

1. Evaporated milk - half the water is removed (so it is twice as "milky", if you want to think about it that way! It does have about double the calories.)
2. Condensed milk - also has part of the water taken out. Sugar is added (I am almost certain that this is done in a cooked process).
3. Powdered milk - ALL the liquid is taken out. Most often the fat has been removed prior to drying/dehydrating - so most powdered milk (but not all) is lowfat.

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Tips for Strawberry cake filling

posted By: Jen in Ca. Date: Tuesday, 24 October 2000, at 4:14 p.m.

What kind of filling are you looking for? One with fresh fruit or more of puree type of filling or maybe even a strawberry custard type?

First rule of thumb is that for every one cup of berries, you need 3 teaspoons of liquid to make enough of a puree to spread. Also, you can take frozen strawberries and combine them with almost any frosting or dream whip type substance and make a filling. Custard mixed with seedless strawberry jam (NOT jelly) works great too. Even plain old jam works well. Give me a better idea what you want the final outcome to look like (and taste like, lol) and I will try make up a specific recipe for you.

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Tip for Mini-PB Cups

posted By: Judi Date: Thursday, 31 August 2000, at 1:42 p.m.

I used to "teach" how to make PB cups in a Youth Program. I had the students freeze their mini muffin tins while we made the filling. I then had them roll the filling into pecan sized balls and freeze them as well. Finally we could concentrate on the coating, which set up well in the paper liners because the pan was so cold - and they placed the little filling "egg" on top and added the chocolate coating. The frozen egg thawed a little, and the coating set up fast. Just right for third-grader patience levels.

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About fluffly rice

Posted By: Chef Steve Date: Saturday, 26 August 2000, at 9:44 a.m.

The first thing about making fluffy rice is that you use 1 part rice to 2 parts liquid and when it is finished cooking Do Not Stir It With A Spoon Use A Fork.

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Cake & Icing Tip

Posted By: KAnn Date: Thursday, 22 February 2001, at 4:46 a.m.

If you like cream cheese Add an 8 oz. pkg. (softened) to the frosting. Cream it first before adding other ingredients. Besides the good flavor of cream cheese, the frosting will have more body and hold up better.

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Ripening home made ice cream

Posted by Darlene on 5/30/2000, 3:46 pm

If you plan to serve your ice cream immediately after churning, freeze it hard. This may not be possible with electric freezers that shut off automatically when the mixture becomes thick. In that case, ripening will firm the ice cream and develop the desired smooth texture. To ripen, pour off the salt water from the freezer bucket, wipe the container and remove the lid and dasher. Scrape the cream from the dasher and down from the sides of the container. Place plastic wrap directly on the surface of the ice cream to help prevent ice crystal formation. Plug the hole in the lid and cover the container. Repack the bucket with ice and salt. Cover the bucket with wet newspapers, heavy towels or other insulating material. Let it stand from 2 to 4 hours. To save the ice cream for future use, pack it into containers and store at 0F for up to 1 month.

Sherbets, ices and frozen yogurts (see chapter 2) can also be churned in an ice cream freezer. Follow the manufacturer's directions and ripen if desired.

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Color Chart for Painted Eggs

Posted By: azlinda Date: Monday, 18 March 2002, at 1:05 p.m.

Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow

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Tip: Keep Whipping Cream Stiff

Posted By: dj Date: Thursday, 24 February 2000, at 6:35 p.m.

I add about 2 tb of instant vanilla pudding mix with 1 cup of whipping cream to keep whipped cream stiff. It is important to use the instant variety of pudding. Add the pudding as you are whipping the cream.

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What to do with Leftover Royal Icing

Posted By: dj Date: Thursday, 24 February 2000, at 6:35 p.m.

Royal Icing is used for decorations on candies or delicate flowers, etc. for cakes.

MAKE PUDDLE FACES. Consistency needs tbe medium - go flat in the bowl after being dropped at a slow count of 10. Make a puffy circle about the size of a penny using tip 3. Fill up a sheet of wax paper taped to cardboard with these in flesh color and then go back and in the center of each puddle put another very small dot. It will look like a whole sheet of tiny titties. But these are the noses for tiny faces Draw eyes and tiny mouth with non-toxic pen and use for centers of daises, Santa faces and anything else you can think of. We usually do around 1000 Santa's on candy canes a year and these are the faces.

SILLY SANTA'S are made of Royal too. We have a picture on my web site at: ://w3.one.net/~proicer/index.html

Another use - I pipe most of my Royal roses on toothpicks. The first step is tmake a bag of royal with a no. 5 tip and insert a toothpick about 1/2 and squeeze as you pull it out. Let these dry and then pipe the 127 roses on these bases. Wrap the toothpick in with florist tape and pipe a little buttercream icing on the back and they will stay securely on the side of the cake

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FYI: HOW-TO'S, WHAT-TO-DO'S & ANY-HOO'S # 28

cleaning with baking soda
FYI: You can also freeze whole limes and lemons *LINK*
FYI: Yes, you can freeze whole avocados.
FYI: 10 Bizarre Home Cures That Work (or so the article says)!
FYI: 2 - Posting a Recipe Photo
FYI: 3 Lifestyle Habits to Reduce Risk of Alzheimers!
FYI: 5 Ways to Create Healthy Recipes
FYI: 5 Ways with... Aspirin
FYI: 8 Foods that Fight Fat
FYI: :zzz78 Ways to Know if You Drink TOO MUCH Coffee! *PIC*
FYI: Alcohol and Substitutions
FYI: Baking Pan Substitutions
FYI: Baking Pan Substitutions (by Volume)
FYI: Bananas
FYI: BBQ-ing Tips
FYI: Boiling the Perfect Egg :rectnt *PIC*
FYI: Brining vs. Marinating
FYI: Casserole Tips*
FYI: Cast Iron
FYI: Changing Cookie Texture
FYI: Cleaning Concoctions
FYI: Cleaning Made Easy
FYI: Cleaning Tip: Dried Blood Stain on Carpet :rectnt
FYI: Coke
FYI: Common Cooking Equivalents
FYI: Common Cooking Substitutions
FYI: Common Cooking Substitutions 2
FYI: Common Foods Poisonous to Dogs
FYI: Common Household Items Can Make Great Cleaners
FYI: Common Household Things That Can Save You Money
FYI: Convert Oven Recipes to Slow Cooker
FYI: Cooking Low-Fat Crock Pot Recipes -tips
FYI: Cooking Substitutions
FYI: Cooking Tips
FYI: Demerara and Coarse Sugar, etc info..........
FYI: Fixing Kitchen Flops
FYI: Floor Care
FYI: GARLIC - Safe Methods to Store, Preserve and Enjoy
FYI: Golden Mountain Sauce
FYI: Grills and Grilling
FYI: Helpful Hints (1A)
FYI: Helpful Hints (1B)
FYI: Helpful Hints (2A)
FYI: Helpful Hints 2
FYI: Helpful Hints 3
FYI: Helpful Hints 4
FYI: High Fiber Tips and Food List
FYI: Homemade Hand Sanitizers
FYI: Homemade Wasp Traps (& precautions)
FYI: How to Convert Recipes to Lowfat
FYI: Jello
FYI: Know Your Pork Ribs
FYI: Natural Pest Repellents & Killers
FYI: Non-Reactive Utinsils
FYI: Odd Home Remedies
FYI: Ovens and Cleaning
FYI: Pantry Paramedic
FYI: Picnics and Camping
FYI: Preserved Lemons *PIC*
FYI: Recipe Note Tips - A Firm Foundation for the Food Pyramid
FYI: Recipe Note Tips - Apples and Honey
FYI: Recipe Note Tips - Breakfast in Bed for Beginners
FYI: Recipe Note Tips - Christmas and New Year's Parties
FYI: Recipe Note Tips - Corned Beef
FYI: Recipe Note Tips - Don't Forgo the Dark Meat
FYI: Recipe Note Tips - Easter Party
FYI: Recipe Note Tips - Eat Fish for a Healthy Change
FYI: Recipe Note Tips - Extraordinary Salads Every Day
FYI: Recipe Note Tips - Fast, Fun Foods for School Days
FYI: Recipe Note Tips - Get the Scoop
FYI: Recipe Note Tips - Halloween - Fun with Tricks and Treats
FYI: Recipe Note Tips - Hard Boiled Eggs
FYI: Recipe Note Tips - Holiday Food Hits the Road
FYI: Recipe Note Tips - Host a Fiesta
FYI: Recipe Note Tips - Incorporate Fresh Produce into your Meals
FYI: Recipe Note Tips - Keep Warm this Winter
FYI: Recipe Note Tips - Kick Off Cookout Season in Style
FYI: Recipe Note Tips - Mastering the Grill
FYI: Recipe Note Tips - Mastering the Grill - Food Safety
FYI: Recipe Note Tips - Mixes in a Jar and MORE!
FYI: Recipe Note Tips - Perfect Holiday Meal
FYI: Recipe Note Tips - Planning the Perfect Picnic
FYI: Recipe Note Tips - Slow Cooking
FYI: Recipe Note Tips - Thanksgiving - 1 A Stress-free Day Starts Now!
FYI: Recipe Note Tips - Thanksgiving - 2 Simple Touches to Make it Special
FYI: Recipe Note Tips - Thanksgiving - 3 A Few Last Minute Pointers
FYI: Recipe Note Tips - Thick and Chunky Chowders
FYI: Recipe Note Tips - Tomato Tips and Squash Suggestions
FYI: Recipe Note Tips - Valentines Gifts From the Heart
FYI: Recipe Note Tips - Winter Squash in Every Way
FYI: Secrets to Baking Light....
FYI: Spice Substitutions
FYI: Stain Removal from Clothes
FYI: Storing Fresh Ginger
FYI: Surface Cleaning Tips
FYI: The 3 Secrets of the Dome *PIC*
FYI: The Healthy 100 : Tips for Healthful Eating
FYI: Tips and Hints
FYI: Tips and Hints 2
FYI: Tips and Hints 3
FYI: Tips and Hints 4
FYI: Tips on Cleaning the Bathroom
FYI: Tips to Easy Meals
FYI: To get rid of Ants...
FYI: Transitioning to a Vegetarian/Vegan Diet
FYI: Transitioning: Baking without eggs... *LINK*
FYI: Transitioning: Where do vegans get their protein? *LINK*
FYI: Turmeric On The Brain
FYI: Upgrade your beef to PRIME *LINK*
FYI: Wart Remover
FYI: Wart Remover (Banana Peel)
FYI: Wash Baseball Caps in the Dishwasher
FYI: When Thunder Roars, Go Indoors!
FYI: sıɥʇ sı looɔ ʍo= *LINK*
Re: cleaning with baking soda *LINK*
Terms & Techniques
Terms and Techniques
Tips on using Bounce & ChapStick
vinegar - coca cola- baking soda -borax tips