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ALotta Good Tips List




Source of Recipe


Aunt Saunny

Good Old Bread Box

The dry air in the refrigerator actually draws moisture from the bread. Bread develops mold faster at room temperature, however the freshness of the bread is lost in half the time. Freezing maintains the freshness, however, liquid is released as cells burst from the freezing and
the texture of the bread is never the same. Storing bread will depend on the length of time it will take for you to use the bread. For short periods of up to 5-6 days, the bread box works great. It provides a closed compartment and will keep the bread fresh, otherwise it has to go into the
refrigerator or freezer to avoid mold forming.

~*~ Lower Fat, Higher Price
Reduced fat Oreo cookies contain 47 calories and 1.67 grams of fat. The original Oreo has 53 calories and 2.33 grams of fat. Not a big savings. It is still necessary to read past the reduced-fat, low-fat, and lite information to see if there is really a good fat calorie saving. Also, many of these products cost more because they are slightly lower in fat content.

~*~ Souffle
A souffle rises because of air bubbles that are trapped in the egg whites as they are beaten. When the souffle is placed in the oven the air in the bubbles expand causing the souffle to rise. If the souffle is punctured or
shaken it will cause a premature release of the air and the souffle will collapse and is ruined.

~*~ What Is Chess Pie?
This a regional specialty of the Southern United States. It has a rich, smooth, translucent filling made of eggs, sugar, and butter held together with flour. In the 1800's, the pie was made with molasses since sugar was relatively unavailable. It is a thin pie and may be made using a variety of flavorings, such as pineapple or even bourbon.

~*~ Fruit Pie Thickeners
For apple pies you should not need a thickener, for all other fruit pies the best thickening agent is a combination of 2 tablespoons each of cornstarch and tapioca. Just mix them with the sugar before adding to the fruit. When baking remember that cornstarch has twice the thickening power
of flour.

~*~ If you are going to freeze a loaf of bread, make sure you include a piece of paper towel in the package to absorb moisture. This will keep the bread from becoming mushy when it is thawed out.

~*~ If you see the slightest sign of mold on baked goods throw the item out. Mold tends to send out feelers that cannot be seen in most instances.

~*~ If you burn bread, try removing the burned area with a grater.

~*~ If you want the lightest dumplings every time, just puncture them when they are through cooking with a fork and allow air to circulate within them.

~*~ One of the best methods of keeping the insides of a cake from drying out is to place a piece of fresh white bread next to the exposed surface. The bread can be affixed with a short piece of spaghetti.

~*~ If you have problems keeping a cake together when you are icing it, try holding it together with a few pieces of thick spaghetti.

~*~ Icing tends to become thick and difficult to work with after a short period of time. If this happens just add 2-3 drops of lemon juice and re-mix the icing.

~*~ Next time you make an icing, try adding 1 teaspoon of butter to the chocolate while it is melting to improve the consistency.

~*~ To eliminate the problem of icing sticking to your knife, just dip your knife in cold water frequently.

~*~ When you are whipping cream, try adding a small amount of lemon juice or salt to the cream to make the job easier. For a unique flavor also add
just a small amount of honey.

~*~ Before baking rolls, try glazing the tops. Just beat one egg white lightly with one tablespoon of milk and brush on. When glazing a cake, try using 1 tablespoon of milk with a small amount of brown sugar dissolved in it.

~*~ When cream cheese is used in any recipe, make sure you blend it well so that it's light and fluffy before adding any other ingredients to it, especially eggs.

~*~ If you are having problems with bubbles in the batter, try holding the pan about 5 inches off the floor and drop it. It may take 2-3 times but the bubbles will be all gone, the cake might be too if you are not careful.

~*~ To keep boiled icing from hardening, just add a small amount of white vinegar to the water while it is cooking.

~*~ If you are in a hurry to make a frosting, try mashing a small boiled potato, then beat in 1/3 cup of confectioners sugar and a small amount of vanilla.

~*~ If you sprinkle a thin layer of corn starch on top of a cake before you ice it the icing won't run down the sides.