Wednesday, April 20, 2016

FYI #8 plus some helful hints from my kitchen to yours,

1.  Improvising with herbs or vinegars?  Yes.  Improvising with Baking Soda or Baking Powder. No!

2. Resist the urge to apologize when you're cooking for guests.  Most of the time, your dinner guests won't notice anything is wrong unless you bring it up.

3.  Freeze soups, stews in flat bags for easy freezer storing plus they'll defrost quicker.

4.  Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

5.  To make a great vanilla Buttercream frosting use:

2 sticks butter (1 cup) softened
1 jar (7 oz) Marshmallow Fluff 
1 cup confectionery sugar (powdered)
1 tsp. vanilla extract.

Beat butter in a medium bowl on medium speed until creamy. Beat in marshmallow cream.  when blended, beat in confectionery sugar and vanilla.  Increase speed to high and beat 3 to 4 minutes until fluffy.

If you don't have one of these it is worth saving up.  They are wonderful for hands free mixing.
If you don't have one of the above this will do just fine.  I used this type for over thirty years.


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