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Source of Recipe


allfood.com


List of Ingredients




To soften hardened brown sugar:

Microwave: Place about 1/2 pound of hardened brown sugar in a microwave safe bowl. Cover sugar with two pieces of wet paper towels. Tightly cover bowl with plastic wrap. Heat in microwave at HIGH for 1 1/2 - 2 minutes. Break up sugar with a fork (sugar will be hot) and stir. (Microwave ovens vary in power so you may need to adjust the heating time.)

Conventional oven: Heat the amount of sugar you need in a 250-degree F. oven for a few minutes.

Overnight: Place about 1/2 lb. of hardened brown sugar in a container. Cover sugar with two pieces of wet paper towels or place an apple slice in the container, and cover tightly with plastic wrap or lid. Let stand overnight at room temperature.

Brown sugar will harden again after it is softened so it must be used immediately.
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To liquify crystallized honey:

Place open jar (not the plastic squeeze bottles) in a pan of hot water until all crystals melt, stirring after 5 minutes.

Place 1 cup in it's own jar, cover tightly with plastic wrap, and microwave on HIGH until melted, less than 1 or up 1 1/2 minutes depending on full the jar is.

Honey will crystallize again as it cools.
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To save overwhipped cream: Gently fold in unwhipped heavy cream 1 tablespoon at a time until the cream again mounds softly.
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To smooth lumpy gravy: Give it a whirl in the blender. (Release some of the steam that accumulates in the blender container so that the pressure doesn't force off the lid and spatter hot liquid.)
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To reduce the salt in over-salted soups and stews: Add a chunk of raw potato to absorb some of the excess salt.

Recipe