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Cooking Tips

Here are some baking substitutions when you're making great dessert recipes you might find helpful: 1 cup Cake Flour : Put 2 tablespoons of cornstarch into a 1 cup measuring cup and fill it the rest of the way with All-Purpose Flour. Blend. Presto! You have cake flour. 1 cup Self-Rising Flour 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. 1/2 teaspoon Cream of Tartar : 1/2 teaspoon white vinegar or lemon juice. 1 cup Buttermilk : Add a tablespoon of white vinegar (or lemon juice)to a cup of milk and let it stand for 5 to 10 minutes. 1 can Sweetened Condensed Milk : 1 cup nonfat dry milk, 2/3 cup granulated white sugar, 1/2 cup boiling water, 3 tablespoons of melted unsalted butter (mix in a blender or food processor until smooth). Sour Cream : just use plain yogurt. 1 teaspoon Lemon zest : use orange or lime zest or substitute 1/2 teaspoon lemon extract. 1 cup Honey : 3/4 cup maple syrup plus 1/2 cup granulated white sugar or 3/4 cup light or dark corn syrup plus 1/2 cup granulated white sugar or 3/4 cup light molasses plus 1/2 cup granulated white sugar. 1 ounce Unsweetened Chocolate : 3 tablespoons cocoa powder and 1 tablespoon butter, vegetable oil or shortening 1 ounce Milk Chocolate : 1 ounce bittersweet or semi-sweet chocolate and 1 tablespoon granulated white sugar. 1 teaspoon Baking Powder : 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch. 1 tablespoon cornstarch : 3 tablespoons all-purpose flour. 1 cup Powdered Sugar 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade. 1 cup Shortening : 1 cup butter or margarine for regular or butter-flavored shortening. *DO NOT use vegetable oil for shortening when recipe calls for melted shortening. 1 teaspoon Ground Ginger : 1 teaspoon ground allspice. 1 teaspoon Ground Allspice : 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg. 1 teaspoon Lemon Juice : 1/2 teaspoon of white vinegar.

Berry crisp

9:57 AM Reporter: EMMANUEL JOSEPH 0 Responses

2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced

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preparation

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature

Scones

3:38 PM Reporter: EMMANUEL JOSEPH 0 Responses

NGREDIENTS

2 cups all-purpose flour, plus more as needed
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon grated lemon zest (from 1 medium lemon)
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
3/4 cup plus 1 tablespoon heavy cream
1 cup frozen raspberries, kept in the freezer until ready to use

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps. Using a pastry blender or 2 knives, cut the butter into the flour mixture until small, pea-sized pieces remain.
Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface).Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Zucchini, carrot, dates cake

1:41 PM Reporter: EMMANUEL JOSEPH 0 Responses

ZUCCHINI AND CARROT CAKES 3 c. all-purpose flour 1 c. whole wheat flour 2 c. sugar 4 tsp. baking soda 2 tsp. baking powder 2 tsp. salt 2 tsp. cinnamon 1 tsp. cloves (ground) 2 1/2 c. corn oil 8 eggs 2 tsp. vanilla 1 (16 oz.) can applesauce 1/2 c. molasses 2 c. grated carrots 2 c. grated zucchini 2 c. chopped walnuts 1 c. chopped dates Preheat oven to 350 degrees. Combine all dry ingredients. In another bowl, combine eggs, oil and vanilla and blend into dry ingredients. Add molasses, applesauce, carrots, zucchini, walnuts and dates. Pour into 3 well greased 9x5 inch loaf pans.

Pumpkin Bread

11:18 AM Reporter: EMMANUEL JOSEPH 0 Responses

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon dry ginger powder

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 cup applesauce

3 eggs

1/4 teaspoon salt

1 cup sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 cup pumpkin puree

1/2 cup canola oil

Directions:

Preheat oven to 350°F.

Butter and flour an 8x4 inch loaf pan

Beat sugar and oil in a large bowl to blend.

Mix in eggs, pumpkin, and apple sauce.

Sift flour, cloves, ginger powder, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions.

Pour into the pan.

Bake until tester comes out clean, usually takes 1 hour.

Transfer to cooling racks and cool for 10 minutes.

Turn out onto racks and cool completely.

Candied Peanuts from the streets of New York

5:19 PM Reporter: EMMANUEL JOSEPH 0 Responses

Ingredients:

2 cups (275g) raw peanuts (you can also use almonds, non-roasted cashews, sliced coconut)
1 cup (200g) sugar
1/3 cup (75ml) water
a sprinkle of coarse sea salt
optional: ground cinnamon or chili powder

In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes.

At this point, the peanuts will get crusty and the sugar will crystallize.

The peanuts will become dry and sandy, which is perfectly normal. Don’t worry; you didn’t mess up. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.

As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. This is the only tricky part—I like to get the peanuts as deeply-bronzed as possible. if the mixture starts to smoke, remove it from the heat and stir.

Right before they’re done, sprinkle the peanuts with a sizable pinch of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet or a marble countertop.

Let the peanuts cool completely, then break up any clumps. Store in an airtight container, where they’ll keep up to a week.

Dessert Tips

5:15 PM Reporter: EMMANUEL JOSEPH 0 Responses

In the old south, most of the great recipes were developed by African Americans and poor white folks who couldn't afford anything but the simplest of ingredients. Many times they would find themselves out of something so they would have to make do with what they had.

If you find yourself in the same spot, here are some baking substitutions when you're making great dessert recipes you might find helpful:

1 cup Cake Flour : Put 2 tablespoons of cornstarch into a 1 cup measuring cup and fill it the rest of the way with All-Purpose Flour. Blend. Presto! You have cake flour.

1 cup Self-Rising Flour 1 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

1/2 teaspoon Cream of Tartar : 1/2 teaspoon white vinegar or lemon juice. Banana Pudding

1 cup Buttermilk : Add a tablespoon of white vinegar (or lemon juice)to a cup of milk and let it stand for 5 to 10 minutes.

1 can Sweetened Condensed Milk : 1 cup nonfat dry milk, 2/3 cup granulated white sugar, 1/2 cup boiling water, 3 tablespoons of melted unsalted butter (mix in a blender or food processor until smooth).

Sour Cream : just use plain yogurt.

1 teaspoon Lemon zest : use orange or lime zest or substitute 1/2 teaspoon lemon extract.

1 cup Honey : 3/4 cup maple syrup plus 1/2 cup granulated white sugar

or 3/4 cup light or dark corn syrup plus 1/2 cup granulated white sugar

or 3/4 cup light molasses plus 1/2 cup granulated white sugar.

1 ounce Unsweetened Chocolate : 3 tablespoons cocoa powder and 1 tablespoon butter, vegetable oil or shortening

1 ounce Milk Chocolate : 1 ounce bittersweet or semi-sweet chocolate and 1 tablespoon granulated white sugar.

1 teaspoon Baking Powder : 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch.

1 tablespoon cornstarch : 3 tablespoons all-purpose flour.

1 cup Powdered Sugar 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade.

1 cup Shortening : 1 cup butter or margarine for regular or butter-flavored shortening.

*DO NOT use vegetable oil for shortening when recipe calls for melted shortening.

1 teaspoon Ground Ginger : 1 teaspoon ground allspice.

1 teaspoon Ground Allspice : 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

1 teaspoon Lemon Juice : 1/2 teaspoon of white vinegar.

Candied Sweet Potatoes

5:12 PM Reporter: EMMANUEL JOSEPH 0 Responses

Here's what you're gonna need:

For the casserole:
5 large sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream

For the topping:
1/2 cup butter, softened
6 tablespoons all-purpose flour
1 1/2 cups packed light brown sugar
1 cup chopped pecans
1 cup of miniature marshmallows

Here's what you need to do:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with non-stick cooking spray. Set aside.

Bake sweet potatoes 35 minutes in the preheated oven or the microwave until they begin to soften. When cool, peel.

In a large bowl, mash the sweet potatoes. Mix in the salt, 1/4 cup of butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Pour into the baking dish. Set aside.

In a medium bowl, combine the rest of the butter along with the flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Sprinkle the miniature marshmallows over the top.

Bake for 30 minutes at 350 degrees F, until topping is crisp and the marshmallows are lightly browned.

I'm sure you're whole family will agree that this recipe for sweet potato casserole is a real winner!

Wednesday, October 3, 2012

Berry crisp

2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced

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preparation

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature

Friday, August 3, 2012

Scones

NGREDIENTS

2 cups all-purpose flour, plus more as needed
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon grated lemon zest (from 1 medium lemon)
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
3/4 cup plus 1 tablespoon heavy cream
1 cup frozen raspberries, kept in the freezer until ready to use

INSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps. Using a pastry blender or 2 knives, cut the butter into the flour mixture until small, pea-sized pieces remain.
Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface).Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands. Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Friday, July 13, 2012

Zucchini, carrot, dates cake

Saturday, June 23, 2012

Pumpkin Bread

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon dry ginger powder

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 cup applesauce

3 eggs

1/4 teaspoon salt

1 cup sugar

1/2 cup brown sugar

1/2 teaspoon vanilla

1 cup pumpkin puree

1/2 cup canola oil

Directions:

Preheat oven to 350°F.

Butter and flour an 8x4 inch loaf pan

Beat sugar and oil in a large bowl to blend.

Mix in eggs, pumpkin, and apple sauce.

Sift flour, cloves, ginger powder, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions.

Pour into the pan.

Bake until tester comes out clean, usually takes 1 hour.

Transfer to cooling racks and cool for 10 minutes.

Turn out onto racks and cool completely.

Friday, June 22, 2012