A TO Z "CAKES THROUGH CURRY" #1
Source of Recipe
From Val at the Round Table.
List of Ingredients
A to Z "Cakes through Curry"
CAKE If you store half an apple in the container which you are storing a
cake, the cake will retain its freshness.
Cake layers sticking to the bottom of the pans? Put them back in a warm
oven for a short time. The layers will then come out without a problem.
Or, try lining the bottom of your pans with waxed paper.
CAKE DECORATING
If you want to decorate a cake and aren't the most artistic cake
decorator, try this little trick...Lightly press a cookie cutter in any
shape you like into the frosting on the top of the cake, then fill the
shape with sprinkles, sugar crystals or a different colored frosting.
Gently remove the cookie cutter and touch up the edges of the
frosting...
CANDLES
Use LifeSavers candy to hold candles in place on your next birthday
cake!
CANDY
When making candy it is well to use a large deep saucepan to allow for
boiling up of the syrup. Metal spoons can get very hot; so wooden ones
are preferable for stirring candy mixtures. Be sure to remove the candy
from the fire while you are testing it, so that it won't cook too much.
Home Comfort Cookbook-1948
CELERY
Put celery in foil and it will last longer.(I personally place celery in
a brown paper bag. You'd be amazed how long it stays fresh. Be sure to
remove the plastic that holds the stalk together.) I've discovered this
works on all vegetables that tend to get "slimey " (excuse the term)
very quickly.
Wrap celery in aluminum foil when putting in the refrigerator and it
will keep for weeks.
CHEESE KEEPING
I have kept hard cheeses with the following method for years: Dampen
cheesecloth or even a paper towel with apple cider vinegar. Wring out,
if necessary, to eliminate excess liquid. Wrap cloth around any hard
cheese and again, tightly, with plastic wrap. Refrigerate. Re-moisten
cloth as necessary. Cheese will retain its true flavor and keep, mold
free, almost indefinitely.
CHEESE SLICER
Use a potato peeler to slice cheese for garnishing.
CHICKEN
For golden brown fried chicken, roll in powdered milk instead of flour
before frying .
CHICKEN LIVERS
Chicken livers are one to do this, but they won't if you perforate them
all over with a fork.
CHICKEN SALAD FIXER
If you put too much mayo into your chicken or tuna salad, fix our
blunder fast by adding bread crumbs.
CHOCOLATE
Melting Chocolate
Chocolate scorches easily, so always melt it over hot - not boiling
water. It is best to use a double boiler, but you can improvise by
using a c or bowl in a small saucepan over very gentle heat. The water
must be kept below simmering to prevent steam from curling up and
hitting the chocolate. If steam gets into the melted chocolate it will
immediately thicken the mixture to a stiff mass. If this does happen,
however, you can rescue the chocolate by softening it again. To do this,
add 1to 2 tablespoons of vegetable shortening (never use butter as it
contains moisture which will cause the chocolate stiffen even more!) to
the chocolate and stir vigorously. You can also melt chocolate directly
over very low heat in a heavy gauge saucepan, but you must watch the
mixture carefully.
Chocolate Curls
Use a vegetable peeler with a long narrow blade and a chunk or bar of
chocolate. Warm chocolate and blade slightly. Be sure your peeler is
absolutely dry. Draw the peeler along the smooth surface of the
chocolate.
Grating Chocolate
Be sure that the block of chocolate is cool and firm. Grate on hand
grater, cleaning the grater often so that the chocolate doesn't clog the
surface of the blade. You can use a blender, but be sure to cut the
chocolate into small pieces first.
Storing Chocolate
Chocolate should be stored in a cool, dry place at a temperature of
about 60F. If the chocolate becomes too warm, the cocoa butter rises to
the surface and forms a dusty gray film known as "bloom." This "bloom"
is not harmful and, once the chocolate is melted, it returns to its
natural rich brown color. If you do store chocolate in the refrigerator
or freezer, take in out and let it stand until it returns to room
temperature before you use it in a recipe. Chocolate is very sensitive
to sudden changes of temperature and you will not get the best results
if you do not treat it with respect. Origin: Farm Journal's Choice
Chocolate Recipes Posted in COOKING by: Sharon Stevens 8/10/93
A Word about Chocolate
Chocolate, especially dark chocolate, contains antioxidants and certain
flavonoids that have been shown to decrease the risk of cardiovascular
disease.
The fat found in chocolate is a combination of saturated and unsaturated
fat.
A serving of chocolate contains about as much caffeine as one cup of
decaffeinated coffee.
The amount of chocolate you eat can make a difference in your calorie
intake, so eat it in moderation.
"Cilantro through Curry"
CILANTRO, PARSLEY, SCALLIONS
Before storing cilantro, parsley and scallions in the refrigerator,
air-dry them quickly in front of a fan to minimize wilting. Then store
in a plastic bag.
COFFEE
Use 2 filters - not because they are more stable, but because it seems
to slow the water down as it passes through them. Slower water allows it
to stay w/coffee grounds a bit longer, thus, it takes less coffee to
reach desired strength. Filters are cheaper than coffee.
COFFEE GRINDERS
Coffee grinders need TLC every once in a while. If you notice your
grinder isn't doing as well as it used to, grind a cup or two of rice in
the coffee grinder. This will not only clean the grinder blades, but
sharpen them as well.
COLANDER
Invert it over the frying skillet and it will stop you from being
blasted with flying debris while allowing the steam to escape. Or do
you love those little burn spots on your face after fryin' Sunday
chicken?
COLD SOUP
Did you know that cold numbs the palate, so any soup that is served cold
needs extra seasoning. This usually amounts to using twice the amount of
fresh hers and maybe 1 1/2 times the amount of dried. Cooking the
vegetables in a rich chicken or vegetable broth also adds more flavor.
COLORED FROSTING
Instead of buying tubes of colored frosting to decorate cakes, make your
own and add food coloring for your choice or choices of color. Get a
squirt bottle with a tapered tip and put the frosting in the bottle,
then decorate away! Any squirt bottle can work, but a great one to use
if you can't think of a type is a hair coloring bottle! Go at any beauty
supply store and purchase the size you want.
CONES
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent
ice cream drips!
CONVERTING TIME (TO CROCKERY COOKING)
Here's a conversion table of sorts to help calculate time differences
when preparing a meal in a crock pot. And as Einstein (kind of)
intimates: all times are relative.
* Original recipe calls for 15-30 minutes of cooking time:
cook on low 4-8 hours or
1 1/2 - 2 1/2 hours on high
* For 30-60 minutes of cooking time:
cook on low 6-8 hours or
3-4 hours on high
* For 1-3 hours of cooking time:
cook on low 8-16 hours or
4-6 hours on high.
COOKIE DOUGH
To get cookie dough to drop without sticking, dip the spoon in milk
first.
If you have more cookie dough than you do baking sheets, you can save
time by getting batches ready on large pieces of parchment paper. When
one batch comes out of the oven, simply slip the paper off the baking
sheet and replace it with a new batch.
COOKIE SHEETS
Purchased 8/03
* Before Using the First time
Clean before using with hot soapy water using a sponge or dishcloth.
Rinse thoroughly and dry.
* Baking Tools
Always use nylon, hard rubber or wooden kitchen tools. Do not use metal
spoons, spatulas or knives. Do not cut baked goods in the pan.
* After Baking
Clean your Baker Eze Bakeware (interior and exterior) with a plastic or
nylon pad in hot soapy water or in an automatic dishwasher. Do not
scour with steel wool, metal scouring pads or abrasive cleaners. Be sure
to dry thoroughly before storage.
* 5 Year Limited Warranty
This fine product is warranted to be free from defects in material and
workmanship for a period of 5 years from the date of Purchase. Any
piece found to be defective under normal use will be replaced at no
charge with the same item or an item of equal or better value.
Individual pieces should be returned by United Parcel Service or insured
Parcel Post with a letter of explanation, proof of purchase and receipt
along with $2.00 per piece, check or money order only (Do not send
stamps or cash) to cover shipping and handling to GandS METAL PRODUCTS
COMPANY, INC., 3330 East 79th St., Cleveland, Ohio 44127, Attention:
Customer Service Dept. This warranty gives you specific rights, and you
may also have other rights which vary from state to state.
COOKIES
Packaged cookie dough is great when you want to make some cookies for
the kids. While it is easy, these packaged deals are expensive and you
are paying for the convenience. Next time you decide to make homemade
cookies, spend an extra few minutes and make a double batch of cookie
dough. Drop spoonfuls of dough on a cookie sheet and freeze a batch.
Take the frozen cookie balls and put them in a freezer bag and store in
the freezer. The next time you want to make a batch of cookies, or just
a few, pop the frozen ones in the oven. You don't have to thaw them,
just add two minutes to the baking time.
CORN BREAD
Won't stick to the baking pan if you grease it well, then sprinkle with
cornmeal.
CORN ON THE COB
When boiling corn on the cob, add a pinch of sugar to help bring out the
corn's natural sweetness.
Recipe
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