Replacement for brown sugar

I Tablespoon molasses (regular or light is fine) added to granulated sugar to make a total of 1 cup is a great money saver when baking cookies, cakes, etc. If more or less is needed, adjust accordingly. That is what brown sugar is made of that you purchase in the store – check the ingredients on the bag or box. This way you do not need to worry about keeping it soft too.

If you brown sugar does get hard, moisten the inside of the canister lid and replace it on the canister and it will re-moisten the brown sugar. I prefer this method. Some people use a slice of white bread or a quarter of apple or a special clay bear that you moisten and add to the canister.

Creative Cooking

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Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

www.creativecookingbylydia.com

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Carrots with Green Grapes

CARROTS WITH GREEN GRAPES

1 pkg. (14 oz.)            Frozen tiny whole carrots

OR

14 oz.                          Fresh whole carrots, pared and sliced in large pieces

2 Tbl.                          Margarine or butter

2 cups                         Seedless green grapes

1/2 cup                       Sour cream

1/4 cup                       Brown sugar

Cook the carrots until desired tenderness (don’t over cook), drain.

Melt margarine or butter in 10-inch skillet, over medium high heat.  Add carrots.  Sauté until heated through.

Add grapes.  Remove from heat.

Blend sour cream and brown sugar and pour over carrots and grapes.

Yield:  4 servings

Creative Cooking By Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

www.creativecookingbylydia.com

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Peanut Butter Playdough

PEANUT BUTTER PLAYDOUGH

 3/4 cup                        Peanut butter

3/4 cup                        Toasted wheat germ

1/4 cup                        Honey

1/4 cup                        Powdered milk

Decoration:     Raisins, nuts, sunflower seeds, coconut, etc.

 

Put peanut butter, wheat germ, honey, and powdered milk in a small bowl and mix them together thoroughly.  Shape the playdough as desired.  Set out raisins, nuts, sunflower seeds, coconut, etc. for decorating the dough.

 

Yield:              6 servings, 3 tablespoons each

 

Hint:                To save money, purchase raw wheat germ instead of toasted, and toast it yourself in a dry, hot skillet.

Creative Cooking by Lydia, LLC

608-358-7880

creativecook@sbcglobal.net

How to measure unsifted flour

Use the scoop level method (using a scoop or spoon lightly place flour into a measuring cup that you can level off the top, then level with the edge of a knife.  Then for every cup used, remove 1 Tablespoon of flour to adjust measurement for the sifting that was not done by the manufacturer. Many organic, unbleached, un-bromated flours are not pre-sifted.

Creative Cooking by Lydia, LLC

608-358-7880

creativecook@sbcglobal.net

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Pumpkin Pie Bars

PUMPKIN PIE BARS

 BOTTOM LAYER

 1 can (29 oz.)  Pumpkin

1 cup               Milk

1 cup               Sugar

2                      Eggs

1/2 tsp.          Cinnamon

1/2 tsp.          Nutmeg

1/2 tsp.         Ginger

1/2 tsp.         Salt

 TOP LAYER

 1   15oz box   Yellow cake mix

3/4 cup         Pecans, chopped

1 1/2 sticks     Butter or margarine, melted

Preheat oven to 350 degrees.

In large bowl, mix together all ingredients for the bottom layer.  Spread mixture into a glass 9×13″ pan.

Pat dry yellow cake mix over bottom layer.  Spread walnuts over dry mix.

Cover dry mix with melted butter.

Bake 45-55 minutes, or until golden brown.

Yield:  Depends on how large you cut the bars.

Creative Cooking

By

Lydia Critchley

608-240-9773

creativecook@creativecookingbylydia.com

www.creativecookingbylydia.com

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Quick easy and tasty for fall and holiday baking and serving. Healthy and not overly sweet like many cookies tend to be too sweet.
Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
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Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
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Raw Apple or Pear Cake

Raw Apple or Pear Cake
READY IN:

1hr 5mins

SERVES:

12

YIELD:

1 cake 9×13

UNITS:

US

Ingredients Nutrition

Directions

  1. Cake:
  2. Mix all cake ingredients by hand in order given.
  3. Pour in a greased 9 x 13 inch pan or springform pan.
  4. Bake at 350 degrees for 45 minutes and remove.
  5. Topping:
  6. In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
  7. Pour over cake and return to oven for 4 minutes

 

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How to boil eggs

HOW TO BOIL EGGS

Fill the kettle with enough cold water to cover the eggs completely. There should be about 1 inch of water over them. Although it increases cooking time, be sure to use cold water. This will help keep the eggs from overcooking. Likewise, do not place cold eggs in a pot of hot water, the shells will crack immediately and the egg will ruPlace the kettle on the stove and turn on the burner to medium.

Add 1/8 teaspoon of salt to the water. This will make the eggs easier to peel because, as mentioned earlier, the proteins coagulate and firm up, making the white easier to separate from the shell.

Put on a cover. Bring the water to boiling over medium heat.

As soon as the water boils, turn off the heat, but keep the kettle on the warm stove. Do not remove the lid.

Leave the eggs in the hot water for ten to fifteen minutes. It is important you do not start the timer until you turn off the heat. Too much time will make the eggs discolored and smelly, while too little time will cause them to be runny.

Drain off the water. To see if the egg is hard boiled, whirl it fast on a table. If it turns fast, it is hard boiled. If it turns slowly, it is soft boiled.

 Chill the eggs by placing them under cold running water or in a bowl of ice water. After that, immediately remove them from cold water and set aside or store in a refrigerator. Chilling the eggs helps to separate egg shell from the egg. However, this effect is lessened if you leave the eggs in cold water for too long.

Peel the eggs when they are cool enough to handle. It’s easier to peel them under cold running water. Roll egg on a flat surface to crack the shell slightly prior to peeling. Start peeling from the thick end of the egg. Once you crack the shell, be sure to grab the membrane directly under the shell as well. Doing so will make peeling a lot easier. Really fresh eggs are harder to peel, so try boiling eggs that you have had for a few days

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Difference between baking powder and baking soda

Both baking soda and baking powder are leaveners that cause baked goods to rise and give them a light texture. Baking soda is pure sodium bicarbonate, an alkaline. When combined with acidic ingredients, such as buttermilk or sour cream, there is an immediate release of carbon dioxide gas; this causes baked goods to rise. The soda also neutralizes acidity; which tenderizes cake or bread. Batters and dough’s that only use baking soda as a leavening agent should be baked immediately to keep the texture light and ensure proper rise.

Baking powder is a mixture of baking soda; an acid, such as cream of tartar; and a moisture -absorber, such as cornstarch. Double -acting baking powder is the most readily available type and is used in most recipes. Double-acting baking powder produces carbon dioxide gas in two stages: when mixed with liquid and when heated, causing baked goods to rise.

Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

Creative Cooking By Lydia, LLC

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Tips for Potato Salads

To cook potatoes for salads, scrub and wash potatoes (red potatoes work best); remove any eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover with cold water; add 1-2 teaspoons salt for each quart of water. Cover and boil until fork-tender, yet firm. (Cooking times vary with size and variety – small potatoes may cook in 15 minutes (these are best) while larger ones may need 30 minutes.) Drain potatoes; allow to cool enough to peel. Use a knife to peel if desired. Slice or cut potatoes into chunks or slices.

Chill salad overnight for best flavor – so the dressing and onion flavors can penetrate the potatoes. Be generous with the dressing, as the potatoes absorb dressing and you do not want a “pasty” salad. Add lots of boiled eggs for good flavor. Chopped chives or fresh parsley gives it a nice touch of color. Paprika over the top of the finished salad is pretty.

Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. Because of their thin edible skin, they don’t need to be peeled, if so desired.

Lydia Critchley

608-240-9773

Creativecook@sbcglobal.net

Creative Cooking by Lydia, LLC

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