My Sweets Guide

CAKE DECORATION

2009-11-09T08:06:00.000-08:00

It might have been the drop flowers. Drop flowers are fun. Leaves are difficult. Rosebuds take some work (and roses are impossible to learn in half a day). But drop flowers are fun.

Really, though, I think it was the shells. It was the little delicate border shells that made me realize decorating a cake can be a lot of fun. Even if you don't have artistic talent. Even if you usually buy frosting in a can.

The fine folks at Piece of Cake, from owners to decorators to cakemakers, welcomed me into their bakery as I tried to frost a cake to look more special than the ones I usually make - just icing glopped on top, then smeared on the sides.

Kristi White was my guide through the process of learning to ice a cake, then trying the special touches I've usually left to those candy stick-ons.

She suggested some "must-have" equipment:

* A straight-edge spatula.

* Plastic (throwaway) triangles that become bags to hold different colors of icing.

* Gel paste food coloring.

* A Lazy Susan for turning the cake so you'll have easy access to the top and sides.

* Cardboard or covered "rounds" a little larger than your cake pan (8- or 9-inch).

* Tips designed for everything from leaves to drop flowers to borders.

* A coupler ring for changing tips on the outside of the bag.

"You know, in a pinch, you can put icing in a (plastic sandwich bag) and snip off a tiny corner and use that, especially if you have a tip you can throw into the corner of the bag," White said.

* Use gliding motions when working. White cautioned that it's important to get the tip down in the cake's surface icing, but still keep a light touch. "This is not something you can go into heavy-handed."

What I can share from a half-day's work:

* Be careful when icing the top. Use a light gliding motion, then swoop the icing off the edge. If you lift it, you're likely to get crumbs into the icing.

* Don't put a large amount of icing in the center of the cake. That tends to make it lopsided.

* Lengthy add-ons, such as vines, are among the most difficult to master because they take very fine tips, thinner icing and a steadier hand.

* As I worked, jaw set, determination in high gear, I watched as tiny shell after tiny shell joined to make a border. But make sure you have them placed just right. Fifteen minutes later, when I looked at my cake, five or six shells had fallen off, leaving a gaping hole at one arc. White said to pick them up and put them back on the cake - or just make new ones.

* Don't get too excited when you make that first rosebud; chances are the next two or 10 will look strange. Mine certainly were all shapes and sizes.

Use royal icing if you want to make rosebuds, drop flowers or leaves. It's not in a can, but it's easy to make and easier to work with than canned icing.

* Don't stress out. "It should be a fun thing to do, not a tear-your-hair-out thing," White said.

* In most cases, goofs are repairable. If you have enough icing on top, lift off the goof, smooth the icing and start over.

* Look for new items to use when decorating. You can find everything from colorful confetti to edible glitter to fondant (a thick, hard, sugar-paste icing).

* There's nothing wrong with canned frosting, White said. "It's not as stiff as baker's frosting, but you can make it work." Want to stiffen it up? Add a little powdered sugar.

* Mostly, have fun. Icing (or frosting) a cake isn't brain surgery. It isn't even minor surgery.

"It's a cake," White said. "Even professionals sometimes have to scrape and start over. Remember that it's for yourself, or your family, or your friends. They're going to like it because you created it."

By Rebecca Coudret
Wednesday, August 22, 2007 in the Evansville Courier & Press

CHOCOLATE

2009-09-06T08:51:00.000-07:00

Mmm...chocolate. The product of the cacao tree has been winning fans
since Aztec leader Montezuma introduced the beverage (chocolate candy
as we know it didn't appear until the 1800's) to the Spanish
conqueror Cortez, who subsequently took it home to Spain. (While the
original drink was rather bitter, the Spanish made a few creative
innovations - using sugar instead of chilies, and adding cinnamon and
vanilla).

What is it that makes chocolate so irresistible? A large part of
chocolate's allure, of course, lies in the taste - a deliciously rich
concoction that satisfies the most intense craving. But several
chemical reactions are also at work. For one thing, chocolate
stimulates the secretion of endorphins, producing a pleasureable
sensation similar to the "runner's high" a jogger feels after running
several miles.

Chocolate also contains a neurotransmitter, serotonin, that acts as
an anti-depressant. Other substances, such as theobromine and
phenylethylamine, have a stimulating effect. However, the truth is
that scientists are still not positive how the over three-hundred
chemicals contained in chocolate make us feel so good.

Harmful Effects?

With so much going for it, it's unfortunate that chocolate has
developed a bad reputation on the health front. Confirmed
chocoholics often worry that indulging their craving will lead to
everything from rotting teeth to acne, not to mention the need to
lose a few pounds.

Fortunately, scientists are beginning to disprove some common myths
about the dangers of eating too much chocolate. For example, it is
not true that eating chocolate can cause acne or make it worse. Nor
is chocolate the threat to healthy teeth that it was once thought to
be. While both cocoa and chocolate contain sugar, they also have
properties that work against sugar's tendency to produce the oral
bacteria that eventually leads to dental decay. In fact, researchers
at the Eastman Dental Center in Rochester, New York, have concluded
that milk chocolate is one of the snack foods that is least likely to
contribute to tooth decay, since it contains phosphate and other
minerals.

Furthermore, while chocolate may not be the most healthy snack
around, it does contain a number of nutrients. High in potassium and
magnesium, chocolate also provides us with several vitamins -
including B1, B2, D, and E. As for calories, no one is going to
claim chocolate is the quintessential diet food. Still, the average
chocolate bar contains approximately 250 calories - low enough for a
dieter to enjoy one as an occasional treat. Besides, indulging your
chocolate craving from time to time can help prevent the bingeing
that is a dieter's worst enemy.

Chocolate Tips
* Choose dark chocolate over milk chocolate. Studies based on dark
chocolate tend to show benefits that milk chocolate does not.
* Partner your chocolate with nutrient-rich foods, like chocolate
covered strawberries, apple slices or bananas. Add a few chocolate
chips in your berry-nut trail mix. Try a refreshing glass of
chocolate-flavored milk or soymilk.
* Buy smaller sizes of chocolate bars or hot fudge sundaes, since
research shows you tend to eat the entire amount you are served.
* Order fruit for dessert, with a small chocolate truffle on the side.
* Savor, don't chew, your chocolate. Sit down, take your time, and
focus on the taste in your mouth. Enjoy it thoroughly. If you pop it
in your mouth while you are driving, watching TV, or talking on the
phone, you?re likely to keep reaching for more.
* Give in to your chocolate cravings! Every try to stifle a craving
by eating something else? You usually just end up eating more and
more foods, eventually giving in to your original desire anyway. Save
yourself the calories and the torment! A small portion may be all you
need for satisfaction.

BAKING IS A PIECE OF CAKE

2009-07-08T06:11:00.000-07:00

Baking is a piece of cake, for me. As long as it's cookies or brownies.

Now, cake is another matter. I don't remember if I've ever baked a cake before, but if I had, I'm sure there was a mix involved and a can of icing. Since I love to eat cake, I decided it was time to try the homemade version.

Cakes fall into two main categories: foam cakes (angel food or sponge cakes) and butter cakes (pound, carrot, devil's food and most layer cakes).

This time we're tackling butter cakes. The butter in these cakes is creamed with sugar before the remaining ingredients are added. If the batter isn't completely mixed before baking, the center will fall and still be gooey when the rest of the cake is done.

Most layer cakes with flat bottoms and smooth sides don't have to be baked in greased and floured pans. Instead they can be lined with parchment paper. If you grease the pan, use a thin layer of solid shortening or vegetable oil spray. For a pan that also needs to be floured, sprinkle a tablespoon of flour into the greased pan and move the pan around until the surface is completely and evenly coated. Then turn the pan upside down over the sink or trash can and tap out the excess.

Baking requires more precision than cooking does. Ingredients must be measured exactly. The easiest way is to weigh ingredients. If that's not convenient or if you prefer measuring cups, sift the flour before measuring when the recipe calls for sifted flour. Spoon the dry ingredients into the measuring cup, and level the ingredient by sweeping a knife across the top of the cup. Results will be better if you use the size of measuring cup or spoon that's called for and avoid using tableware to measure ingredients in smaller amounts.

Ingredients should be at room temperature so the butter, liquid and eggs can mix properly. The butter should be cool, firm but malleable when squeezed - not soft and squishy.

The oven rack should be in the lower third of the oven unless otherwise instructed. This means the cake pan will be just below the center of the oven rather than in the upper half.

By Cheryl Martin
Wednesday, August 22, 2007 in the Evansville Courier & Press

THEY ARE COOL

2009-05-16T23:28:00.000-07:00

Anyone can scoop out a bowl of ice cream, but for a last-minute twist on summer tradition, turn store-bought ice-cream treats into fabulous desserts.
These no-bake goodies take less than 15 minutes to create and are simple enough for children to make. At the same time, desserts made from freezer favorites such as ice-cream sandwiches and fudge bars can be sophisticated.
"You use the freezer treats from your childhood, but add ingredients like pistachios or white chocolate to appeal to adults who want more than something cold and sweet," says chef Andy Broder, owner of Andyfood, a Culinary Studio in Scottsdale, Ariz.Broder created three freezer desserts, no-bake creations that can be made in the morning and frozen until ready to serve.

Other ideas for quickly turning ice-cream treats into desserts:
Cut an ice-cream sandwich in half. Stack halves diagonally and top with whipped cream and fresh, sliced strawberries.
Fill a parfait or wine glass with alternating layers of crumbled fruit-flavored ice pops, chocolate syrup and blueberries.
Top chocolate-covered ice-cream bars with caramel syrup and crumbled Heath candy bars.

Ice Cream Sandwiches, No Longer Frozen in Time
* The ice cream or sorbet should be just soft enough to spread on the cookies. You can use it right out of the machine, but press very gently with the top cookie to avoid smushing it over the edges.
* Freeze pre-made sandwiches on a large baking sheet (without stacking, or again, you'll smush) until they're hard, then wrap individually in plastic wrap for storage.
* Self-defrosting freezers are the bane of ice cream sandwiches. As the temperature fluctuates to prevent frost, ice crystals build up in ice cream or sorbet -- a familiar sight in a store-bought carton after a few weeks. Store sandwiches for no more than a week.
* If you're buying the cookies for the sandwiches, look for large, soft, chewy cookies. Best to go to the bakery at your supermarket and see what they've got. Remember: A crunchy cookie means ice cream in your lap.
* If you're buying the ice cream or sorbet, go for the premium varieties, most often in one-pint containers. There's less air beaten into the frozen dessert, so it's creamier and smoother.
* If you're buying both cookies and ice cream, select cookies of about the circumference of one-pint ice cream containers. (If you're making the cookies, use the carton lid as a cookie cutter.) Turn the container on its side and use a sharp, serrated knife to slice right through the carton, making 1/2 -inch-thick rounds that fit on the cookies. Peel off the carton and you've got wheels of ice cream for sandwiches. Some slices will be narrower than others, because the pint container tapers, but the difference is slight -- and a little less ice cream only means more cookie per bite.
* Keep the ice cream-to-cookie ratio at 2-1. You don't want it too thick, like a club sandwich; you should be able to easily bite it.
* Feel free to accessorize: Roll or press the sides of the sandwich in sprinkles, shaved chocolate, chopped nuts, coconut or granola.
* Be bold with colors. Sugar cookies with vanilla ice cream and a dusting of coconut would be a tad white-on-white-on-white, but sugar cookies with raspberry frozen yogurt and colored sprinkles would be a small slice of rainbow.

By Andrea Sachs Washington Post

IT'S HARD NOT TO LOVE A GOOD TART

2009-03-31T08:58:00.000-07:00

A tender, buttery crust combined with just the right amount of fruit, custard or chocolate is beautiful to look at. But most tarts sold in bakeries and delis let you down when it comes to taste.

The pastry can be hard or stale, the cream stiff and overly sweet, the fruit doused in a syrupy glaze. So I recently began learning how to make tarts at home in the hopes of having a dessert just the way I like it.It's not as hard as one may think, but it does require a little understanding of the process, specifically how to make the shell.

Here's what I learned both at a cooking class and through trial and (tasty) error.

Keep it cold.

When mixing the dough, the most important thing is to keep everything cold. This prevents the fat (usually butter) from melting into the flour. In the oven, the bits of fat trapped between layers of flour and water will melt, and the moisture will expand into steam, evaporate, and leave behind tiny air pockets, making a tender flaky crust.

After mixing the flour with the other dry ingredients, blend the cold (but not frozen) pieces of butter into the flour. This can be done by hand with the tips of your fingers or a pastry cutter, or with a machine such as a food processor or stand mixer. The food processor is the quickest and easiest way, but I've had luck with the other methods as well.

Many people even place all of their equipment in the freezer for 15 minutes before starting to help keep things cold while working.

What you're striving for at this stage is a texture that resembles coarse sand. The French call this process "sablage," or sanding.

Keep it quick

Work the dough as little as possible.

When flour and water are mixed to make a dough, the proteins in the flour begin to form strands of gluten that strengthen the dough. The more you mix it, the stronger it gets. This is great for bread, but not for pastry, which should be more fragile and crumbly after it's baked.

So when adding water, make sure it is ice cold and do so 1/2 to 1 tablespoon at a time, just until the dough holds together.

I prefer to do this step by hand rather than in the food processor, because it gives more control and prevents the dough from getting overworked.

Take a break

After you've formed your dough into a disc, wrap it in plastic and let it rest in the refrigerator for at least 30 minutes. This accomplishes two important things: First, it allows the gluten in the dough to relax, so it won't spring back when you try to roll it; and second, chilling the dough keeps the butter from melting and makes it easier to roll without sticking to the counter and the rolling pin.

You'll also want to take a second break after the dough is rolled out and in the tart pan.

Cover it with plastic wrap and chill it in the refrigerator for at least another 30 minutes. This is a critical step and must not be skipped.

If you are blind baking your tart shell -- that is, baking it empty before filling--skipping this step will result in a tough crust that will shrink, possibly so much that your filling won't even fit in it.

Other tips

When rolling out the dough, use a forward-backward motion with the rolling pin to create an oval. Sprinkle the counter and the top of the dough with a bit of flour, turn the dough 90 degrees and continue that process until you have a circle. But always turn the dough, not the rolling pin. The repeated lifting and turning, with sprinkles of flour when needed, will ensure that it doesn't stick to the counter.

Use a tart pan with a removable bottom. Some recipes call for oiling or buttering the tart pan. I find this unnecessary because there is enough butter in the dough to keep it from sticking to the pan. For this reason, I also don't buy the expensive nonstick tart pans.

Practice makes perfect

Aaron Jackson, Associated PressWednesday, February 6, 2008

FIND THE MIDDLE GROUND

2009-02-02T08:22:00.000-08:00

What's your favorite treat? Come on now ? If you could eat your way out of a room filled with one kind of food, what would it be? Cake? Potato Chips? Chocolate? Cheese? Ice cream? When you know that you can never have just one potato chip, it's tempting to swear off that food forever.. Especially now that you're focused on improving your health, diet, and physique. But as many of us have found out from experience, labeling Something as "forbidden" makes it all the more appealing!

A critical step in renouncing the destructive, all-or-nothing mind-set Is knowing how to walk the line between self-denial and self-indulgence. It is the middle ground that offers the best foundation on which to build your new life. Denying yourself little pleasures such as an Occasional glass of wine or a chocolate truffle will only make you feel deprived, frustrated, and ultimately hopeless about maintaining your discipline. A temptation is a lot less powerful if it isn't totally forbidden. This is where moderation comes in.

There is room for all foods, no matter how "bad" they are; it's just a matter of being conscious and careful of how often and how much. It's fine to have a piece of cake now and then, just not every day, and not the whole cake.

The Associated Press

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BUTTER TIPS

2008-12-03T04:24:00.000-08:00

BUTTER TIPS

Storing and handling

To preserve butter's flavor and freshness, refrigerate opened butter in a covered dish in the butter compartment. Unopened, wrapped salted butter can be stored in the refrigerator for as long as 2 months. Butter can be frozen in its original wrapper for several months. Unsalted butter is best kept frozen until ready to use. For longer freezer storage, wrap in foil or plastic. Unsalted butter can be kept frozen for about 5 months at 0 degrees. Salted butter can be frozen for about 6 to 9 months.

What are the equivalencies for these measurements?

2 cups = 4 sticks = 1 pound = 32 tablespoons

1 cup = 2 sticks = 1/2 pound = 16 tablespoons

1/2 cup = 1 stick = 1/4 pound = 8 tablespoons

1/4 cup = 1/2 stick = 1/8 pound = 4 tablespoons

How to make whipped butter

Cream slightly softened butter in a mixer or processor at medium speed or with on/off pulses of the processor until light in color and slightly fluffy. Continue mixing at high or process continuously until butter is fluffy.

How to make clarified butter

Clarified or drawn butter is clear, melted butter separated from its milk solids and water. Melt butter in a heavy saucepan over medium heat. Remove white froth as it forms on top. When the milk solids separate and settle at the bottom of the pan, carefully pour off the clear, yellow butter and discard the milk solids. Compared to regular butter, clarified butter can be heated to a higher temperature without burning and can be stored longer. One pound of butter makes 12 ounces of clarified butter.

Prevent butter from going rancid

Properly storing butter in the refrigerator or freezer and tightly wrapping butter to minimize its exposure to air will help keep butter from going rancid. Exposure to oxygen increases the risk of rancidity. When oxygen comes in contact with the unsaturated fatty acids in butter, off-smelling and off-tasting compounds can develop. Rancid butter is safe to eat.

The best way to soften butter

For 4 tablespoons of butter, place the butter in one piece on a small microwave-safe plate. Place the plate in the microwave and heat for 1 minute at 10 percent power. Press on the butter with your finger to see whether it is sufficiently softened; if not, heat for an additional 20 seconds at 10 percent power. This method also works with whole sticks.

Can I substitute whipped butter for stick butter in baking recipes?

Whipped butter is made by incorporating air into butter. Manufacturers do this to increase the butter's spreadability, especially for slathering on toast. Adding air increases the volume of the butter, not the weight. In other words, a 4-ounce stick of butter measures 1/2 cup in volume, and 4 ounces of whipped butter measures 1 cup.

Unsalted whipped butter makes a fine substitute for unsalted stick butter in baked goods, but do not make the swap in uncooked applications, such as frosting. And remember to make the substitutions based on weight, not volume. A standard tub of whipped butter weighs 8 ounces, equal to two sticks of butter.

Why shouldn't I cook or bake with salted butter?

Originally, butter was salted to preserve it, but its flavor keeps people coming back for more. It's fine for your toast, but we strongly advise against cooking with it for three reasons:First, the relatively high amount of salt in the recipe can unbalance a recipe's salt content. Secondly, salted butter tastes different than sweet cream butter. The salt masks some of the delicate nuance, especially once cooked.And lastly, salted butter almost always contains more water. Water content in butter can range from 10 percent to 18 percent. (By law, fat content in butter must exceed 80 percent.) In baking, the butter with the lowest water content (sweet butter) is preferred, because excess water from butter can interfere with the development of gluten in the flour.

Why wait for butter to stop foaming in the pan before cooking?

The simple answer is that it's an easy visual cue for the cook to know when the melted butter is ready for cooking. To be more specific, when the foaming stops, it's an indication that all the water in the butter (which is about 80 percent fat and 20 percent water) has evaporated. Melted butter starts out near 212 degrees, but as the water cooks off and the foaming subsides, the fat in the pan will continue to get hotter, starting to smoke when it reaches 250 degrees. Saut?ing food in butter is most successful when the fat is at a higher temperature, which can be reached only when most of the water has been removed. Additionally, cooking food in the presence of water could produce unwanted steamed or boiled flavors rather than the dry-heat flavors and browning produced by straight-up fat.

Sources: National Dairy Council and Cook's Illustrated

SENSATIONAL SUBSTITUTIONS

2008-10-24T06:32:00.000-07:00

For Baking

Instead of Try

½ cup Butter or margarine - ¼ cup applesauce(or prune puree) + ¼ cup canola oil, butter or margarine

1 egg - 2 egg whites. ¼ cup liquid egg substitute.

Sweetened condensed milk - Lowfat/nonfat sweetened condensed milk Evaporated milk - Evaporated skim milk

1 cup all-purpose flour - 1 cup finely milled whole wheat flour. 1cup “white” whole wheat flour. 7/8 cup all-purpose flour + 2 tbsp. soy flour.

Pastry pie crust - Phyllo crust (use nonstick cooking spray between layers). Graham cracker crust.

1 oz. unsweetened baking chocolate - 3-4 tbsp. cocoa powder + 1 tbsp. oil + 1 tbsp. sugar (for frosting or sauces). ¼ cup cocoa (for cakes or cookies)

1 cup chocolate chips - ½ cup mini chocolate chips. Chopped nuts. Chopped dried fruits such as cranberries, raisins, apricots, cherries (for quick breads and muffins).

Fudge sauce - Chocolate Syrup

Frosting - Sliced fresh fruit. Pureed fruit. Light dusting of powdered sugar

source AICR

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BLUEBERRY

2008-10-07T09:13:00.000-07:00

Blueberries, in season now, get a lot of press for nutrition (antioxidants, vitamins, minerals, fiber), but we're going to spotlight their wonderful flavor and versatility. Sprinkled over cereal, added to pancakes, tossed into salads or turned into salsas, cold soups or dessert, they're one of summer's delights.
Here are tips for choosing and using:
* Once picked, blueberries do not ripen further. Look for firm, plump berries with smooth skins and a silvery sheen. Size doesn't matter, but color does. Reddish berries are not ripe and won't taste good.
* Refrigerate fresh berries, but wait to wash them until just before using. They can be refrigerated up to 10 days but are better used sooner.
* After rinsing the berries, let them dry on paper towels so that extra water doesn't get into the recipe.
* When buying frozen berries, make sure they are loose inside their bag. If they're lumped together, it means they've partially thawed and refrozen, compromising quality.
* Frozen berries can be used unthawed in pancakes, waffles and other recipes.
* Blueberries generally can be added to a recipe with no need to adjust the amount of other ingredients. They add bulk but no liquid.
* When baking muffins or cakes, dust the berries with some of the recipe's flour so they won't sink to the bottom.
* Instead of folding berries into pancake batter, sprinkle them onto each pancake before flipping. That keeps the berries from getting crushed and the batter from turning blue.More sweet news
* Blueberries contain disease-fighting phytochemicals, and their fiber helps reduce LDL cholesterol. According to the U.S. Department of Agriculture, blueberries ranked highest in antioxidants compared with 40 other fruits and vegetables. Blueberries also contain proanthocyanidins, which help fight urinary-tract infections.* A cup of blueberries has just 80 calories.
* To freeze blueberries, rinse them in a colander. Line a baking sheet with several layers of paper towels. Place the blueberries on the paper towels, cover with more paper towels and pat dry. Let the berries dry for several hours. Pack the berries in 1- or 2-cup portions in individual freezer bags, squeeze all the air out and freeze. They will keep 9 to 12 months.
* Add blueberries to yogurt, cereal and pancakes; toss them into a smoothie; pair with cheese and wine; use in salads or dressings; puree and add to barbecue sauce; or freeze and use as ice cubes in margaritas or martinis.

by Carole Kotkin - Aug. 6, 2008 McClatchy Newspapers

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THE PERFECT PIE

2008-09-15T06:18:00.000-07:00

A perfect pie requires a perfect crustPie crusts stand in the way of many bakers and their homemade pies.Making a good one is difficult enough -- the right fat in the right combination, the correct amount of water, not over-mixing -- but having it come out of the oven tender or flaky has its own separate challenges.A soggy crust is an issue with so-called custard pies, those that contain a great deal of liquid (including pumpkin and sweet potato). The liquid soaks into the crust before the pastry has time to set, leaving it colorless, bland and wet.Pre-baking the crust makes the final pie more appealing to some bakers, but has its own issues.If the dough has been handled a lot before it is put into the pie pan, it is likely to slide down the sides of the pan as it bakes, leaving a flat disc in the bottom. Even if the dough is handled carefully, or given time to rest, it will certainly shrink a little during pre-baking.Bakers prevent this shrinking by filling the pie crust with something heavy (lining it with foil, then filling the crust with beans or rice).But that seems like too much trouble to many cooks (including me, occasionally), who try to time their precooking to get enough color and set the dough before the pastry starts to shrink, often with mixed results.

By Sarah FritschnerThe Louisville Courier-JournalWednesday, August 8, 2007

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DECADENT CHOCOLATE TREATS ARE FAVORITES

2008-08-11T08:22:00.000-07:00

Chocolate is a year round favorite - it's not just for Valentine's Day and Easter. The following tips will help chocolate lovers work with chocolate throughout the year.
* Melting chocolate - It scorches easily, so it should be melted over hot, not boiling, water. It is best to use a double boiler, kept below simmering. If steam curls up and hits the chocolate mixture, it will thicken the mixture to a stiff mass. You can melt chocolate directly over very low heat in a heavy-gauge saucepan, but you must watch the mixture carefully.
* Microwave method - Place a 1-ounce square in a 1-cup glass measuring cup. Microwave, uncovered, at medium (50 percent) power for 1 to 2 minutes or until chocolate is almost melted. Stir until melted and smooth. Add 10 seconds for each additional ounce of chocolate.
* Making chocolate curls - Use a vegetable peeler with a long, narrow blade and a chunk or bar of chocolate. Warm chocolate and blade slightly. Be sure your peeler is completely dry. Draw the peeler along the smooth surface of the chocolate.
* Grating chocolate - Be sure the block of chocolate is cool and firm. Grate with a hand grater, cleaning the grater often so the chocolate does not clog the surface of the blade. You can use a blender, but you will need to cut the chocolate into small pieces.
* Storing chocolate - It should be tightly wrapped and stored in a cool, dry place at a temperature of about 60 degrees. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." The "bloom" is not harmful, and, once the chocolate is melted, it returns to its rich brown color. If you store chocolate in the refrigerator or freezer, take it out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes in temperature.
Chocolate substitutions. To substitute for:
* 1-ounce square unsweetened chocolate - Use 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening.
* 1 ounce semisweet chocolate - Use 3 tablespoons semisweet chocolate chips or 1-ounce square unsweetened chocolate and 1 tablespoon sugar
* 6-ounce package (1 cup) semisweet chocolate morsels - Use 6 tablespoons unsweetened cocoa, 1/4 cup sugar and 1/4 cup shortening
* 4-ounce bar sweet baking chocolate - Use 1/4 cup unsweetened cocoa, 1/3 cup sugar and 3 tablespoons shortening.
Gadsden times - April 2008

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LEARN HOW TO USE OVEN CORRECTLY

2008-06-15T09:16:00.000-07:00

Ovens come in many shapes and sizes. Here we will focus only on convection ovens. Earlier, they used to come tin a round, lightweight variety, with a glass window. Simple equipment, but very effective. Some companies still make this model and even the best recipes can be made in it.
Modern Kitchens use sleek, square OTGs (Oven-Toaster-Griller) operated on electricity. You can bake a cake, toast sandwiches, or grill kebabs with the press of a button. There are instructions manuals and recipe booklets that come along with the oven. Do make it a point to read them thoroughly. There are gas ranges that have flame burners on the top and large oven at the bottom. These too are effective as electric ovens, ensure to read the manual and learn about the gas marks.
Baking : When baking cakes, cookies, breads or pies, ensure that the oven is preheated to the correct temperature as the recipe demands. It is the simplest rule for getting perfect results. When baking, use the setting that gives both top and bottom heat.
Toasting : To make pizzas, open sandwiches or simple toast, use the setting for top heat. Place pizzas on the tray and toast on the wire rack.
Grilling : To make kebabs in the grill, use the skewers provided and the basting tray to catch all the drips. Use the setting that gives top heat and remember to baste the kebabs regularly and rotate them.
Reheating : Ovens are great for reheating samosas, patties or stale bread. Use the setting as for baking.
Safety Tips :• Use the oven only for its intended use.• Never heat water in the oven. Never try to cook a whole egg.• Never use an oven to heat a room• Never leave a working oven unattended especially if there are children around.• Never use an oven to store things. If it is switched on accidentally, there could be a major disaster.• Keep the are surrounding the oven clean. Keep it free of bags, towels, drapes, crockery and other equipments.• Use of oven mitts is highly recommended to handle the hot baking dishes.

By Sanjeev Kapoor. Sourced from the asian Age 4th aug, 2007

Yum! Cherries!

2008-04-21T09:37:00.000-07:00

Cherries, named after Cerasus, a city in Turkey, are divided into two general groups: sweet and sour.
The United States is the world's largest producer of sweet cherries, and Washington state produces about 40 percent of the nation's crop. Varieties of this dark red, heart-shaped fruit include Bing, Lambert and Tartarian cherries. Other sweet cherry varieties, such as Royal Ann and Rainier, are yellow with red tinges.
You also know sweet cherries by a different name: maraschinos. To make maraschinos, the cherries are bleached, dyed red and steeped in a sweet syrup. They are named for the Italian liqueur with which they were originally soaked.
Sweet cherries are available May through August, with peak season in June. Select plump, glossy, hard fruit. The ripest cherries have the deepest color. Fruit with stems left intact last longer.
Refrigerate unwashed cherries in a plastic bag up to 5 days. Freeze individual cherries on cookie sheets until solid, about 1 to 2 hours; transfer to a freezer bag to use later in pies and other baked goods. Frozen cherries are at their best only up to 4 months.
Posted on Wed, Aug. 01, 2007 in the State (SC)

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NUTTY TIPS

2008-03-01T08:28:00.000-08:00

Blanching Almonds:

To blanch shelled almonds, put them into boiling water and let stand 3 minutes. Drain. Slide
skins off with your finger. Spread nuts on absorbent paper towels to dry. Roasting also will loosen the skins of peanuts, either shelled or unshelled. Source: Almond Board of California.
Chopping Nuts:
If you need large nut pieces, simply break nuts like pecans or walnuts with your fingers. For finer pieces, use a knife or chopping bowl. Almonds may be chopped in a blender or food processor, 1/2 cup at a time for 30 seconds on high speed. Or, place nuts in a zip lock bag and pound with a mallet or the bottom of a small sauce pan.
Roasting Nuts:
Roasting improves the flavor of nuts. To roast, place blanched or blanched nuts on a baking sheet in a preheated 300 o F. oven. Bake for about 5 to 10 minutes, turning frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next.
Storing Nuts:
Store nuts in their shells to protect from light, heat, moisture, and exposure. If already shelled, store tightly covered in cool, dark, dry place or in the freezer. Salted nuts are more prone to rancidity than unsalted, so we recommend refrigerating after opening.
Bonus Tip! Roasted Oats:
Roast in a 325*F (160*) oven, stirring 2 or 3 times during baking, watching closely, as the oats will roast faster than nuts. Try using roasted oats the next time you make oatmeal for breakfast... yum!

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How to make whipped cream

2008-01-31T08:35:00.000-08:00

If you're serving a pie for dessert over the holidays, it's going to look naked without whipped cream. You could go the spray-can route, but for a better-tasting alternative, whip up your own. Here's how:

# Before you begin: Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

# Adding flavor: If you plan to use any flavorings, such as extracts, liqueurs or spices, add them with the sugar in Step 2 (below).

# A sweet substitution: You can replace granulated sugar with an equal measure of confectioners' sugar.

SWEETENED WHIP CREAM

Makes: 2 cups

1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form. If you use an electric mixer, beat on medium speed; do not overbeat (or the cream will turn buttery).

2. Sprinkle 1 to 2 tablespoons granulated sugar over the cream. Beat until soft peaks return.

-- Adapted from the Holiday 2007 issue of Martha Stewart's Everyday Food

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Pastry chef's tips will make yoor baking better

2007-12-26T21:19:00.000-08:00

The French Pastry School in the Chicago's Loop turns out new pastry chefs ready for the professional world of ganache, puff pastry, mousse and much more. But it also offers classes for the non-professional. In a recent class on "Introduction to Cakes & Tarts," pastry chef Bob Hartwig took 16 baking enthusiasts through several French standards, including chocolate hazelnut cake with two mousses, lemon and chocolate tarts and much more.AdvertisementAlong the way, the always encouraging and always entertaining (and sometimes very funny) Hartwig offered tips that anyone facing a roster of holiday baking can take into the kitchen:

Cakes# When making a cake batter with more than two mixtures going together, don't incorporate the batters 100 percent until the final addition. Mix them just 75 percent. This helps avoid overmixing.

# "Comb" cake batter up the inside of the cake pan with a spatula and the cake will rise better.

# Don't poke a cake with a toothpick or other cake tester; if it isn't done and must return to the oven, then you've just given moisture a way to escape. Instead, touch the center lightly; it is done when it springs back.

# When letting a cake cool after baking, place a paper towel on top to trap steam and prevent the cake from drying out.Pastry

# When making a tart or pie dough, don't mix all the way until the dough comes together. Instead, when the dough is nearly together, place it on a large piece of plastic wrap and gently mold together by hand into a ball in the wrap. This will help prevent overmixing.

# While you're at it, roll the dough out partway in the wrap. First, unwrap the ball of dough partially so that the wrap is under the ball. Place another piece of wrap over the dough. Gently flatten with your palm into a flat disc. Then roll out the dough, still between the layers of wrap, until close to your finished size. Now the dough is ready to chill until ready for final rolling out between plastic wrap.

# Two strips of thin wood placed on either side of your rolling pin can help you roll more evenly. Try paint stirrers found at hardware stores.

# Avoid using a serving dish that detracts from your pastry. You want the eye to be enticed by your work, not the dishware.

# When prebaking a tart crust, take it directly from the freezer to the hot oven. A crust will form before the dough thaws, retarding shrinkage of the crust.

Source : Joe Gray * Chicago Tribune * December 19, 2007 * Jackson Clarion-Ledger

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TEETOTALLERS CAN GET SNAZZY TOO

2007-10-04T06:24:00.000-07:00

A lonely glass of juice or cola looking wistfully at an exotic Cosmopolitan or a pinacolada. Boring teetotalers! Not necessarily true. The rules of looking good apply universally and do not have to be partial to cocktails. You can use good glassware to serve anything from a simple juice to a mocktail. Why, even water looks brighter in a nice glass.
Lots of ice, slices of fresh fruit, mint and stylish glasses will elevate even the most ordinary drink. Some mint sprigs over jal jira. A green chilli and coriander over buttermilk or a sprinkling of roasted jeera over aam panna.
Let’s take the simple iced tea to greater heights. All you have to do is flavour the tea with aromatics such as orange peel, lemon grass or ginger before you pour it on ice. Fill a stylish beer pilsner glass with ice. Add a generous measure of lemon juice, sugar, mint leaves and pour in hot tea. Stir and top with more ice. Garnish with a fruit slice and more mint.
You should also try mixing a thousand milkshakes and generously dousing them with ice cream. Fresh strawberries, chickoos, mangoes, bananas; the more usual cold coffee and chocolate treated with butterscotch ice cream. Serve them in steamed beer goblets or footed pilsners. Garnish with fruit or wafer biscuits.
Pina colada is everybody’s favourite drink. It isn’t difficult at all to make. Rim a glass by dipping it in pineapple juice and then into a plate of dessicated coconut. Put a few cubes of ice in a blender, add 120ml pineapple juice, a scoop of vanilla ice cream, a spoon of cream, 60 ml coconut milk and blend.
Then there are the frozen mixes. Fill a jug with crushed ice, add a dessert topping, lime juice, soda or lemonade and slush it together using a hand blender. Pour into a nice stemmed glass and garnish with fruit or mint.
Make an exotic punch using frozen lichees or frozen pineapple with coconut water, even frozen watermelon with pineapple juice. Pour into stemmed wine glasses. They’re simple, easily accessible and quick. They also taste and look very good.

Source Asian Age

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HOW GOOD CAN CHOCOLATE BE

2007-09-23T05:39:00.000-07:00

1. Chocolate is much more than a mood enhancer, energy booster or aphrodisiac. In fact, chocolate contains vitamins A, B1, C, D and E, as well as potassium, sodium, iron and fluorine.
2. Chocolate is a good source of copper and magnesium, which helps to regulate heartbeats and blood pressure.
3. Researchers have found that raw and / or minimally processed cocoa contains flavonoids similar to catechins found in green tea, which help prevent heart disease and possibly cancer, as well as boost the immune system.
4. Amazing as it sounds, chocolate can help decrease blood pressure. One study found that a substance in cocoa helps the body process nitric oxide (NO), a compound that maintains healthy blood flow and blood pressure. Another study showed that flavonols in cocoa prevent fat-like substances in the blood stream from oxidizing and also blood platelets from sticking together thereby avoiding the formation of clots.
5. Chocolate improves blood circulation and lowers death rate from heart disease.
6. The fat from cocoa butter comprises equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Though saturated fats are linked to increases in LDL-cholesterol and risk for heart disease, research indicates that stearic acid appears to have a neutral effect on cholesterol, neither raising nor lowering LDL-cholesterol levels.
7. Chocolate provides magnesium, which helps increase pre-menstrual progesterone levels before periods, and improved your mood.
A Word Of CautionThough chocolate has a lot of health benefits, having a decadent piece of chocolate once in a while is not going to harm you. But don’t go rushing to stock up on all the chocolate products you can fit into your refrigerator! And while no one is going to claim chocolate is the ideal diet food, a dieter can add a small piece of chocolate to her diet food, a dieter can add a small piece of chocolate to her diet if she subtracts an equivalent amount of calories by cutting back on her foods.While moderate amounts of dark chocolate may have some heart benefits, many claims are unproven and much more research is needed before chocolate can take its place amount true healthy foods, such as fruits and vegetables, which also contain other vitamins, minerals, and fibre not found in chocolate. So don’t turn your back on traditionally healthy food. That said, occasionally replacing the regular sweet treat in your diet with the darkest chocolate you can find (look for a high cocoa content) is a great idea, so go for it!

sourced from cooking & more Jan-feb

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Tips for a Great cake

2007-08-30T23:39:00.000-07:00

* Use cake flour if the recipe calls for it. If you don't have it on hand, measure 2 tablespoons of cornstarch into a 1-cup dry measure, then fill with all-purpose flour and blend.

* Use aluminum pans with a dull finish and straight sides.* Cake pans should be at least half full with batter.

* Use vegetable shortening to grease pans.

* The perfect temperature for baking most cakes is 350 degrees.

* Bake cakes in the center of the oven.

* Don't open the oven door until you're very sure the cake is close to done.

* To see if it's done: Touch the center of the cake. If it springs back and the sides have pulled away from the pan, it's done. Or try the toothpick test. Insert a toothpick in the center. If the toothpick is clean and dry when you pull it out, the cake is done.

* Cool cakes about 10 minutes before removing them from their pans. Let a cake cool completely before slicing or icing it.

By Rebecca CoudretWednesday, August 22, 2007 in the Evansville Courier & Press

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FUN WITH BERRIES

2007-08-10T09:31:00.000-07:00

* BUYING: Look for firm, plump berries with deep color. Avoid mashed or overripe fruit, which might be moldy. Purchase extra fruit in-season and freeze for later use.
* STORING: Store unwashed berries in the refrigerator for up to three days. Place them in a shallow container on a paper towel to absorb moisture. Leave uncovered. Rinse just before using.
* WASHING: Place berries in a colander over the sink and spray them with cold water. Gently shake the basket to remove excess water.
* FREEZING: Place washed berries in a single layer on a baking sheet lined with a paper towel. Gently pat dry with a second paper towel. Place baking sheet in freezer until fruit is solid. Transfer fruit to a self-sealing plastic bag. Berries will keep in freezer for up to one year.
* USING: Add to salads; use as a filling for pies and cobblers; add to sauces for poultry and meats; puree and serve over ice cream or cakes; make jam.

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WHAT IS COMFORT FOOD?

2007-07-26T11:34:00.000-07:00

To many, it would mean food which is quintessentially casual and unfussy, perhaps what we call ghar ka khana. It may also connote food that may be filling and induces a feeling of satiation and contentment. For me though, the definition that has the greatest resonance is in a book by
one of the great international cookery writers and broadcasters, Nigella Lawson. In ‘Nigella Bites’, she writes, “If I am being honest, for me all food is comfort food, but there are times when you need a bowlful of something hot or a slice of something sweet just to make you feel that the world is a safer place. We all get tired, stressed, sad or lonely and this is the food that soothes.” In her chapter on comfort food, Nigella includes traditional favourites like mashed potatoes, salmon fish cakes, chicken soup and rice pudding. In doing so, and in including dishes that are really identified with school and childhood, in effect nursery food, she had hit upon something.
Comfort food is a state of mind. All food to a greater or lesser extent induces some measure of comfort. In this respect, comfort food is the opposite; it is food to be eaten for the sake of comfort and not to give you a size eight figure.
For many, there is a tendency to rebel against these new notions of food and a desire to recall the simplicities of the past when there was food and special occasion food such as that served at festivals and weddings. There was no desire to taste Beluga caviar with a glass of Krug, those decadent tastes were reserved to a few highly westernized families.
For the baby boomers, the generation born after Independence, memories stretch back to a golden era when the sole criterion to judge a dish was its taste.
Often the food recalled was the food served at home or at school, a simple dal, a spicy chicken curry, food shared and enjoyed with family around a table,
such is the stuff of nostalgia and memories of times past, it is to these memories that we return and the food we call comfort food is not only delicious but comforting as well, in that it recalls happy times and an innocent past.
Comfort food is in essence gastronomic nostalgia.

SOURCE FEMINA MAGAZINE feb 2007

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USE OF WHOLE WHEAT FLOUR IN COOKIES

2007-07-17T09:31:00.000-07:00

Question: I need about 11/2 cups of flour for making cookies but would like to include some whole-wheat flour in the mix. In what proportions should I mix
regular all-purpose with whole-wheat for the best results? - Gloria, Palm Beach Gardens
Answer: Part of the answer depends on what kind of cookies you are planning to bake.The change will be more noticeable, both in appearance and taste, if the
cookies are either thinner or whiter, such as sugar or gingerbread cookies, and less obtrusive in more robust ones like oatmeal or chocolate chip.
Much also will depend on your taste, although there is no question that the higher the percentage of whole wheat in the cookies the better they will be for
your health.
Whole wheat flour is coarser and more gritty. It also has a somewhat tannic taste, which some palates may construe as bitterness. The cookies are thus likely
to be denser and darker.
To find out your tolerance level, it is best to do some experiments. I'd start by replacing about 25 percent of the all-purpose for delicate cookies.
For more sturdy ones, you can start off with an even 50-50 mix. Of course, if you can find the new white whole wheat flour, you can start with a much higher
ratio with almost no taste or textural differences.
Here are hints to ease the transition, gleaned mostly from Whole Grain Baking, an admirable and timely book published by King Arthur Flour Co. of Vermont
(2006, The Countryman press)
* Add 2 tablespoons of orange juice per cup of flour, replacing other liquids; if none is called for, the cookies may turn out flatter and crisper, but the
taste will be better.
* To minimize the spreading, bake them on parchment paper instead of greasing the pan, which allows less "hold."
* To let the brans soften and feel less gritty, cool and store the cookies in a closed jar for 24 hours before eating.

Source: Gholam RahmanSpecial to The Palm Beach PostThursday, July 05, 2007

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FUN FACTS ABOUT ICE CREAM

2007-07-03T11:58:00.000-07:00

To this day, the history about Ice cream remains a mystery. However many say that the first Ice cream is credited to Emperor Nero of Rome. It was a mixture of snow, nectar, fruit pulp & honey. Others proclaim that Marco Polo, a 13th century adventurer, brought ice cream to Europe from the Far East. So which countries like ice cream the most?
The United States , New Zealand, Denmark & Australia top the list. The favourite flavour is the classic Vanilla. then comes Chocolate, strawberry, Neapolitan & Chocolate chip. How do these line up with your own list of favourites?
The most popular topping for ice cream... Chocolate syrup. Around 13% of men & 8 % of women will admit to licking the Bowl clean after eating the ice cream. Biggest Ice cream sundae - 12 ft tall. This one was made with 4667 gallons of ice cream in California in 1985. The average single scoop ice cream takes 50 licks to finish.

sourced from Grandma.... webmaster at the Baby names Box.

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KNOW YOUR CHEESES

2007-05-31T09:12:00.000-07:00

While Cream cheese is used to make a cheesecake and mascarpone a Tiramisu, cheeses are widely used today to cook up exotic dishes. Read on to know more...

EMMENTAL
This is your typical Swiss cheese with large holes that was made famous by Jerry of Tom & Jerry fame! Emmental tastes great when used in sandwiches. Since the cheese cooks well you can use it while gratinating a baked dish or to produce a lovely golden crust on top of some delicious oven roasted potatoes! Emmental is mainly used, together with some Gruyere cheese and white wine, to make authentic Swiss Fondue.
GORGONZOLA
An original blue cheese, Gorgonzola is best eaten raw to enjoy all the nuances of flavour that a blue veined cheese provides. It is usually kept wrapped in foil to keep it moist. You can enjoy Gorgonzola plain with some crackers or tossed into a salad or dip. However, first timers beware-this cheese has a distinct sharp aroma that may shock you senseless!
GOUDA
This sweet and fruity flavoured cheese is produced in the Dutch town of Gouda, just outside Rotterdam. Mature Gouda (18 months plus) is coated in black wax, which provides a stark contrast to the deep yellow interior. You can use the world renowned Gouda as a table cheese to be served along with crackers or in a salad. You can also serve Gouda as a dessert cheese along with some fresh fruits and dessert wine.
RICOTTA
Ricotta is a very useful Italian cheese made from the whey left over while making cheeses such as mozzarella or provolone. Not unlike mascarpone in northern-Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannolis. It is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert in Italian households and dining establishments. You can use ricotta in dishes other than desserts, such as the very popular lasagna.
STILTON
This famous English cheese is produced in two varieties: the well-known blue and the lesser-known white. Blue Stilton is often eaten with celery. It is also commonly added as flavouring in vegetable soup, most notably cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. Traditionally, port wine is drunk with Blue Stilton. White Stilton has not had mould introduced into it which would otherwise lead to the blue veining normally associated with Stilton. It is often blended with other materials, such as chocolate or dried fruit, or served with fruit cake.
MASCARPONE
Mascarpone is the original “Tiramisu” cheese. It is combined with espresso coffee, eggs, sugar, cocoa, and rum to form this wonderful dessert. When fresh, it smells like milk and cream, and is often used instead of butter to thicken and enrich risotto, a delicious and creamy Italian preparation made with short grain rice. Mascarpone is also used to make lasagna. It is readily available at most large provision stores.
PARMESAN
Parmesan is a very hard cheese that is widely used in Italian cooking. It is beset when grated and can be sprinkled over anything from pizzas to pastas. You can also stir Parmesan into your soup or risotto or eat it in chunks with balsamic vinegar. Various versions of Parmesan are available in the market. It is produced in large circular slabs and sold in slices. Some international brands sell grated Parmesan in bottles.
CHEDDAR
Cheddar is one of the most delicious and widely available cheeses in the world. It can be used for everything from cooking and gratinating to being served as a table cheese with some crackers and wine. Cheddar is a good choice for beginners who want to experiment with cheese as an after dinner course.
FETA
Feta cheese looks similar to cottage cheese when it is fresh and steeped in brine solution. Once removed it starts to dry rapidly. It is used as a table cheese with wine and crackers, in salads and while baking. The popular Greek dishes Spinach Pie and Cheese pie are made with feta cheese. It also forms an important ingredient of the popular Greek salad. At home you can also use it for grilled sandwiches or as a substitute to other salty cheeses in various dishes.

Sourced from Cooking & more magazine - May-June Issue

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SMOOTHIES

2007-05-28T09:40:00.000-07:00

A Smoothie is a blend of fruit, fruit juice and ice. But you can also add sorbet, ice cream, yogurt, soy milk, protein powder and even ground Flaxseed for flaour and extra nutrition. If you are in charge of what goes into the lender, you can make your smoothie into a meal that’s packed with proteins, fiber, energizing carbohydrates, vitamins, minerals and phytochemicals that help stave off age related diseases.Here’s a guide to smoothie- making basics: Start with a lender with a tight fitting lid. Cut all ingredients small so that they blend completely. Put ½ cup crushed or cubed ice in the blender, then add the following:FRUIT (select two or three) : ½ cup berries (strawberries, blueberries or black berries- fresh or frozen); medium orange; 1 medium kiwi; ½ banana; ½ cup pineapple; ½ cup cubed papaya or mango.JUICE (select one or more; use half cup total): carrot, cranberry, grape, grape fruit, guava, kiwi, strawberry, pineapple, prune or tomato; 3/4th cup plain yogurt( non fat or low fat); 3/4th cup milk or soy milk; 1 scoop isolated soy protein or whey protein powder.FROZEN TREATS (optional for taste) : Fruit sorbet; frozen yogurt; ice cream ( low fat or regular)EXTRAS (To add nutritional boost and/or flavour; select one or two):2 tbsps ground nuts (good source of vita E); 2 Tbsps Flaxseed meal ( good source of omega-3 fats); 1 Tbsp cocoa powder; 1 Tbsp honey; 1/4th tsp vanilla extract; 2 Tbsp wheat germ or oat Bran( this thickens your smoothie, so you may need to add more lquid). Put all moist ingredients (fruit, yogurt etc) in the blender and spin on high for about 30 seconds.Kick the speed to low and blend for a few seconds longer. If you are including dry ingredients like protein powder or cocoa, add them now on low, to help keep them from sticking to the sides.Stop the blender ad jiggle it to get an idea of the consistency, if you need more liquid, add it and blend for another 15 seconds.

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