My Sweets Guide

cakes

2012-01-24T09:21:00.000-08:00

San Angelo Standard-Times

Crave: Living Light

* By Kathy Aycock
* Posted December 16, 2009 at midnight

Every year, about this time, we are all looking for ways to lose
those extra pounds that we put on during the holiday season. Try some
of these Twelve New Year's Lites:

#1 Learn the 3 and 1 Shuffle: Tune up your body to burn up more
calories. For each minute at the table, walk at least three.

#2 Scoop up Salsa instead of Fat: Dips are dietary disasters. Dunk
a dipper into spicy salsa and save 50 calories per scoop.

#3 Thrive on Five: Fill up on fiber - eat at least five servings
of fruits and vegetables daily. Fiber fills you up not out. Munch a
crunchy apple before the next buffet to help curb your appetite.

#4 Take the Punch out of your Drinks: Alcohol is a kissing cousin
to fat in the calories it keeps. Mix sparkling water with fruit
juices for bubbles without a bite.

#5 Let Fruit be your Just Dessert: Weigh your choices; apples at
80 calories versus pecan pie at 425 calories per slice.

#6 Party-goers Plan Ahead: Select creatively when facing a
bounteous, array of tempting treats. Take a casual stroll around the
table, filling your first plate with green crunchy crispy vegetables
and fruits.

#7 Live Lean: Lean towards lean meats. Use mustard instead of
mayonnaise for bread. Skip entrees swimming in sauce. Start
interesting conversation with the leanest person in the room.

#8 Shake the Salt: Taste food before you season. Try a new twist,
lemon or lime, on chicken or fish. Banish the salt shaker behind
closed doors and treat your taste buds to the natural to the natural
sodium in food. (It takes about a month to realize what you've been
missing.)

#9 Watch for Signs: Get energized with healthy choices. Red alert
words on the menu that signal fat traps are: crispy, golden brown,
fried, saut?ed, creamy cheese, jumbo or supreme. Lights are hearty
broth-based soups, grilled chicken, stir fry, baked potato, side
salads with non-fat dressings.

#10 Sleeping Does Burn Calories: Everyday hassles may tempt you to
burn the midnight oil. Relax!! Sleep helps rejuvenate you, plus you
do burn calories while you sleep. The average person burns one
calorie each minute they sleep. Get your rest!!

#11 Eat well on the Run: Make an emergency energy survival kit. Tuck
an apple, dried apricot, box of raisins, or a banana within easy
reach. Natural nutrients supply you with a natural life.

#12 Eat Bright Colors: Red cherry tomatoes, carrots, red peppers,
radishes, apples, broccoli, lettuce, sweet potatoes, raspberries, artichokes, or
kiwi. The brighter the color is, usually the better for you.

Baking is different

2011-09-11T06:32:00.000-07:00

Of course, baking is a different animal. There often are precise
ratios that must be followed if a cookie is to come out tender or if
pizza dough is to rise properly. Baking is less forgiving if you have
too much flour for the amount of salt or leavening. Add a bit of
cinnamon or more lemon zest if you like, but some other ratios are
critical, such as the amount of butter, sugar or egg. Substituting
margarine for butter can make an entirely different product. It's even
worse if you substitute "whipped" or "soft" margarines, which contain
a lot of water and vegetable oil.

When you bake, follow the recipe exactly the first time. If you want
to experiment, then do it with flavorings, nuts or other less-critical
ingredients. Keep the ratios of flour, sugar, salt, baking powder and
other "basics" intact. And don't substitute unless you know what
you're doing or you're prepared to have a less-than-perfect result.
For instance, whole wheat flour will not substitute exactly for white
flour, if at all. Brown sugar is not the same as granulated sugar, and
granulated sugar is not the same as powdered sugar, which has a lot of
cornstarch.

Donna Maurillo, Food for Thought

Food labels full of booby traps

2011-09-09T11:11:00.000-07:00

Q: I often read labels when I'm grocery-shopping, but I find many are
confusing. Is there something I'm missing?

A: With so many claims plastered on labels, things can get really
confusing. Food companies use these claims to make you think products
are healthier than they really are. We've rounded up the top 10
food-label booby traps:

1: Natural

The term "natural" is not well-defined by the FDA, so when you see the
term "natural" on the label, just ignore it.

2: Cholesterol-free

All foods that come from a plant -- such as fruits, veggies, grains,
nuts and seeds -- are free of cholesterol. So "cholesterol-free"
labels on those foods mean nothing.

3: Trans-fat free

Be aware that trace amounts of trans fat can be hidden in many foods.
Look for words such as "partially hydrogenated" on the ingredient
list.

4: Organic

Organic foods cost a pretty penny, but aren't always worth it. Be
strategic about splurging your hard-earned cash on organic products.

5: Sugars: Added vs. natural

Check the ingredient list.

6: Omega-3 fats

Not all omega-3s are created equal. Those from flax (called ALA) don't
have all the benefits (like helping with heart health) when compared
with the omega-3s derived from fatty fish such as salmon and tuna
(called DHA and EPA).

7: Fiber

Some fiber is added to food products and may not be as healthy as
fiber that's naturally occurring.

8: Reduced fat

In some cases, "reduced fat" may mean more sugar was added to replace
the flavor.

9: Serving size

The most common mistake: Thinking the calories on the label are for
the entire product. Check the serving size.

10: Added vitamins and minerals

Just because a product has 100 percent of the daily value for vitamins
and minerals doesn't mean it should be in your shopping cart.

Food Network Kitchens
Wednesday, June 1, 2011 in the Charleston Post & Courier

Hot cocoa, hot chocolate are not the same but are both delicious

2011-01-23T04:33:00.001-08:00

There is something about cupping your hands around a steamy mug of
hot chocolate that is soothing before a sip is ever taken. Maybe it's
the heady fragrance or the fact that it promotes solitude and quiet.
Maybe it's the fact that it requires sipping that tends to slow us
down and chase away the blahs.

For some reason, a good cup of hot chocolate is frequently hard to
find. Too many people confuse hot chocolate with hot cocoa and you
often see the terms erroneously used interchangeably. They are
equally delicious when prepared correctly, but are two very different
products.

Hot cocoa made from scratch is delightful and a marvelous cup of
comfort. In the simplest form, it is mixture of sugar, cocoa,
occasionally a tiny bit of salt and milk. It is wonderfully void of a
long list of unwelcome additives. Hot cocoa is frequently enhanced
with a few miniature marshmallows or one large one.

Hot chocolate, by definition, is made with melted chocolate and milk.
It has a rich, extravagant taste that is thick and satisfying. It
doesn't need any embellishments, although some like to add peppermint
sticks, grated nutmeg, ground cinnamon, citrus zest or whipped cream.

Always use milk

I have a serious problem with any recipe for either that is made with
water as opposed to milk. You have instantly taken this treat down to
an ordinary, generic warm liquid rather than a deeply drenched in
chocolate sensation. A comparison would be to brew coffee or make
instant, with one being preferred over the other.

Start by scalding milk, which is easier than it sounds. Select a
heavy saucepan and place the milk over low heat. Milk is considered
scalded at 180 degrees. I don't use a thermometer, but instead, use
visual clues to tell me it's ready. You'll notice the formation of
tiny bubbles around the edge of the pan. Watch it carefully because
it can quickly become a scorching boil.

Powder vs. mix

In shopping for cocoa powder, you'll soon discover that many brands
are labeled "Dutch-processed." This means an alkaline agent has been
added to darken the powder and make it more soluble. It really
doesn't do a thing to the flavor of the cocoa, so don't expect to
taste differences.

Cocoa powder is most often used as a baking ingredient, and it is not
sweetened. In fact, it is just chocolate liquor with the fat removed.
This makes it a stable product that requires no preservatives.
Because it doesn't contain any sugar, you must always add sugar when
making hot cocoa or it will be very bitter.

The instant cocoa mixes you see on the market have cocoa powder
combined with sugar, starches and powdered milk. These products have
to contain preservatives because while the cocoa powder itself is
stable, the other ingredients are not.

Mexican hot chocolate is made with Mexican chocolate, which can be
found in specialty stores. While it is not good for eating purposes,
it is excellent in hot chocolate. It is almost gritty and contains
cinnamon, ground almonds, sugar and vanilla. After melting, you beat
the mixture vigorously with a whisk until it is thick with foam.

Cocoa powder may be used in almost any recipe that calls for baking
chocolate. The substitution is three tablespoons cocoa powder and one
tablespoon of shortening for one square (or one ounce) of baking
chocolate.

The Tennessean
January 13, 2010

GLOSSARY OF COOKING ITEMS

2010-03-18T09:03:00.000-07:00

BAKE: to cook in an oven preheated according to recipe.

BATTER: a mixture of liquid, flour and other ingredients that can
vary in consistency.

BEAT: to mix two or more ingredients together, usually in a circular
motion, until smooth.

BOIL: to cook a liquid in a saucepan usually on the stove until
bubbles rise and break the surface and steam usually rises from
surface.

BROIL: to cook under the top element in an oven.

BROWN: to fry, broil or bake food to deepen it's natural surface
color but not cooking it.

CHILL: to refrigerate until cold.

CHOP: to cut food into small pieces.

COMBINE: to mix two or more ingredients together.

CREAM: to make soft, smooth and creamy by beating.

CUT IN: to combine solid fat with dry ingredients using a fork,
pastry blender or knives until mixture is crumbly.

DICE: to cut food into small cube like pieces.

DOUBLING: to double a recipe - use twice the amount of all
ingredients to make twice the size of the recipe.

DRAIN: to strain away unwanted liquid.

DRIZZLE: to dribble drops of icing or chocolate over food in a random pattern.

DROP: to scoop dough with a spoon, making rounded or heaping piles.

FOLD: to gently mix ingredients by using a spatula and moving food
from center and lifting towards edge of bowl turning bowl as you go.

GARNISH: to decorate food with edible items like sliced fruit or herbs.

GREASE: to rub the inside of baking pans with butter, margarine or
baking sprays to prevent from sticking.

GREASE & FLOUR: After greasing your baking pan adding flour to
lightly coat the pan.

HALVING: to reduce the amount of all ingredients in a recipe to make
only half the recipe.

KNEAD: to work dough into a smooth texture by pressing and folding
with the heels of your hands.

LET STAND: to let baked goods cool down on a wire rack or hot pad
wile it's still baking.

MASH: to squash foods with a fork or potato masher.

MELT: to heat a solid food until it turns to liquid.

PREHEAT: to prepare oven to correct temperature prior to baking.

PROCESS: to mix or cut up in a food processor or blender.

ROLL OUT: to lightly roll dough with rolling pin to required
thickness as per recipe.

ROUNDED TSP/TBSP: to mound ingredients or dough slightly in a
teaspoon or tablespoon.

RUB IN: to mix fat with flour using fingers until mixture has the
texture of crumbs.

SCRAPE: to use a rubber spatula to remove as much of the mixture as
possible from a bowl or saucepan.

SHAPE: to use hands to roll or mould dough into balls, rolls or other forms.

SIMMER: to cook liquids over very low heat.

SIEVE: to remove lumps from flour or icing sugar by pushing through a sieve.

SLICE: to cut food into thin sections using a sharp knife.

TOAST: to brown lightly in a toaster or frying pan or under broiler.

TOSS: to mix salad ingredients lightly.

BANANA POWER

2010-01-04T08:03:00.000-08:00

Bananas have been found to be beneficial for a number of medical complaints. In addition to lifting your mood, bananas have been found to help you overcome a number of illnesses and conditions.

Here is the current official list of bananas health benefits:

Brain Power: 200 students at a Middlesex school were helped through their exams this year by eating bananas at breakfast, break and lunch in a bid to boost their brainpower. Research has shown the potassium-packed fruit can assist learning by making pupils more alert

Hangovers: One of the quickest ways to cure a hangover is to make a banana milk shake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Heartburn: Bananas have a natural antacid effect in the body; so if you suffer from heartburn, try eating a banana for soothing relief.

Smoking: The B6, B12,potassium and magnesium found in bananas help the body recover from the effects of nicotine withdrawal.

Stress: A high-potassium snack, such as bananas, can help normalize the heartbeat, send oxygen to the brain and regulate your body's water balance.

Mosquito bites: Next time you are bit, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

PMS: Forget the pills -- eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anaemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anaemia.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Blood Pressure: Bananas are extremely high in potassium yet low in salt. So much so that the U.S. Food and Drug Administration is allowing the banana industry to make official claims that bananas can reduce the risk of blood pressure and stroke

Ulcers: The banana is the only raw fruit that can be eaten without distress in chronic cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40 percent.

So reach out for the Banana and whip it in your favourite fruit salad and other desserts.

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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