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  •   When preparing cut fruit ahead of time, toss the pieces in lemon juice so that they will not darken. The juice of 1/2 lemon should be enough for a quart or two of cut fruit. cover fresh fruit with 1 cup equal parts water and sugar cooked until syrupy.
  •   Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.
  •   Ripen green bananas by wrapping in a dish towel and placing in a paper bag.
  •   For Whipping cream, -- A pinch of salt added to the cream before whipping helps it stiffen much more quickly
  •   For cream that will not whip: Chill cream, bowl and beater. Set bowl of cream into a bowl of ice water while you are whipping. Add the white of an egg. Chill and then whip. If the cream still does not stiffen, gradually whip in 3 - 4 drops of lemon juice.
  •   Cream whipped ahead of time will not separate if you add a bit of unflavored gelatin (1/4 teaspoon per cup of cream).
  •   To keep the mess down to a minimum when whipping cream with an electric beater, cut 2 holes in the middle of a piece of waxed paper. Slip the stems of the beaters through the holes and attach the beaters to the mixer and whip on!
  •   Heat soggy cereal or crackers on a cookie sheet for a few minutes to bring back the snap.
  •   For muffins that stick to the pan, place the pan on a wet towel and the muffins will slide right out.
  •   Put frozen bread loaves in a clean brown paper bag and warm in oven for 5 minutes at 325 degrees F. Bread will thaw completely.
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