Tips for a Great cake

* 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

* 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?

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

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

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

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

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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