Kitchen Tips for You

Kitchen tips for you

• When a recipe calls for an egg, usually it is a large egg that they are referring to.
• Sweetened condensed milk and evaporated milk are two different products and cannot be used interchangeable in recipes.
• Sweetened condensed milk has a thicker consistency and its great for desserts because of it will not get sugary when heated and it will not form ice crystals in frozen desserts. also it thickens without heat when combined with an acidic juice, such as lemon, Orange, pineapple or apple. 
• for best results for bake cakes in the oven put in center in oven and do not open door until it is almost done. 
• If a cake is difficult to remove from pan, return it to warm oven for 30 to 60 seconds. then invert it into a serving plate or cooling rack. 
• Let cakes cool completely before icing or frosting. unless directions say otherwise. 
• Unfrosted cake layers can be frozen on a cookie sheet until firm. wrapped separately with plastic wrap and kept in the freezer. when they are ready for use, just thaw, frost and serve. 
• Use a wet knife to slice sticky, moist cakes and cheese cakes. Keep a tall glass of hot water handy to dip the knife before cutting. Wipe knife clean with a paper towel after each cut. 
• To prepare the perfect whipped cream. Chill the beaters, the cream and bowl before whipping the cream.
• To make it easier to grate chocolate, first place in the freezer for about 30 minutes.
• When whipping egg whites, make sure the beaters and bowl are free of greasy residue, or the white won't whip. 
• For more volume when beating egg white, let the whites stand to room temperature before beating. use a glass or metal bowl not plastic with a tapered bottom and wide top. Egg whites expand six times when beaten, so be sure the bowl is large enough. 
• To prevent yolks from mixing with the whites, separate the eggs in a small bowls before adding them to your large mixing bowl.
• Pasteurized eggs have been heated to a temperature that destroys disease producing bacteria but does not cook the eggs. These eggs are safe for eating without additional cooking. Each egg is marked pasteurized in carton.
• Nutmeg comes from the seed of a tropical evergreen tree native to the spice islands. The seed is covered in a lacy coating that is dried and ground into the spice called mace. Nutmeg can be purchased whole or ground. store nutmeg in a jar in a cool dark place. 

Corn Bread or Muffins

Corn Bread or Muffins

Servings 1 Loaf or 12 Muffins 

32 minutes prep and baking time 

1 1/2 cups Flour all purpose and unbleached

1/2 cup of Cornmeal 

1/4 cup of Sugar 

3 teaspoon Salt 

1 cup of Milk 

1/4 cup of Oil 

1 Egg

1 cup of Drained Corn Whole Kernel

4oz 1 Cup of Shredded Cheese

• Heat oven to 400f
• Grease and flour bread pan or muffin pan do not grease if you use cupcake papers
• Mix Flour in medium bowl with Cornmeal Sugar, Baking powder, and salt.
• Add Milk, Oil and egg. 
• Blend well until dry ingredients are wet 
• Fold in corn or cheese
• Pour into pan or holders
• Bake at 400f for 20-25 minutes or until golden brown
• Serve warm

Scary Monster Eyes

Scary Monster eyes
makes up to 4 dozen
Can be frozen up to one month

1 1/2 cups (3 sticks) butter, soften
2 cups creamy or crunchy Peanut Butter
1 cup crushed Frosted Flakes Cereal
1 (16oz) box of Confectioners Sugar
2 (16oz) packages Chocolate Candy Coating melted
1 Cup of frosted toasted oat cereal.
Red gel icing

In a large bowl, combine butter and peanut butter.
beat with a electric mixer until creamy
Gradually beat in crushed cereal and Confectioners sugar.
Cover and Chill for 4 hours.
Shape peanut butter mixture into 1 inch shaped balls.
using a skewer or toothpick, dip peanut butter balls in melted candy coating.
Place on wax paper and place 1 roasted cereal o on hole from toothpick to make the center of the eye.
Repeat procedure with remaining peanut butter balls, candy coating and frosted cereal o and decorate the surface with squiggles of red gel icing.
Store monster eyes in refrigerator until ready to serve.

Cranberry Butter

Cranberry Butter

Makes about 1 cup 

1 cup of Butter Soften.
3 tablespoons Confectioners Sugar.
2 Tablespoons Cranberry Preserves.

In a medium bowl, beat butter until creamy.
Mix in Sugar and Preservers.
Cover and Chill.
Bring to room temp before Serving.

Sweet Chipotle Pretzels

Sweet Chipotle Pretzels

1 Egg White
1tbsp Water
1/2cup packed Brown Sugar
1 1/2tsp gound Cinnamon
1/4 tsp ground Allspice
1/8tsp ground Chipotle Pepper
4 cups of minuture Pretzels

Whisk 1 Egg white with 1tbsp Water
add 1/2 cup packed brown Sugar, 1 1/2tsp ground Cinnamon, 1/4tsp ground Allspice
and 1/8tsp gound Chipotle Pepper.
Pour over 4 cups of minute Pretzels
Stir untill coated
Place Pretzles onto parchment paper lined baking sheet.
Bake for 350 degree for 10-12mintues or until crisp.

Makes 4 cups