Ship cookies that are not too tender (break easily). Bars usually are good for shipping, especially if made with pumpkin, squash, applesauce, etc.

Cut-out cookies often break in shipping. Sour cream cutouts or some gingerbread cookies are sturdier and might ship without too much breakage.

Adding oatmeal to cookies like chocolate chip make them sturdier and more nutritious and tasty.

Do not send meringue cookies or sugar cookies that are made with oil, as they will break very easily. Be cautious if cookies have a chocolate sauce type layer that might melt if in a warm truck or plane.

Jam oatmeal bars and many soft spice cookies are good shippers.

Be careful to not mix strong flavored cookies with lightly flavored cookies (ie. ginger snaps with sugar cookies) since flavors might mix into the mild flavored cookies.

Wrap cookies individually in plastic type wrap or the new “Press and Seal” wrap.

Be sure cookies are throughly cooled before packaging.

Use a sturdy package so it doesn't bend when other heavier packages are placed on top of it. Cookie tins or popcorn cans (might be too big) are great for shipping.

For packing material, use air popped popcorn that has not had any butter, etc. added to it. Include a salt shaker, but do not salt the popcorn or the salt will get onto the cookies. Shredded paper can be used if the cookies are first wrapped thoroughly in a plastic, etc. wrapping. Drycleaner bags that have been crushed loosely give nice cushioning for cookies and they are light to ship.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Freeze the concentrated punch (before adding soda pop, etc.) in ice cube trays or in a ring mold with colorful fruit pieces and add to the punch as ice. It will keep the punch from getting watered down and the decorations will float as long as they are suspended in the ice.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

MELTING CHOCOLATE

Melt chocolate over very low heat in a heavy saucepan, in the top of a double boiler over simmering (not boiling) water or in the microwave on high. Break up chocolate bars for faster melting.

Start with dry utensils and equipment. A drop of water can turn melted chocolate into a stiff, unworkable mass.

If the chocolate becomes hard or brittle, add 1 teaspoon of vegetable shortening or oil (not butter) per ounce of chocolate. Stir over low heat until the texture returns to normal.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

Marshmallows: Keep in freezer. Allow time for thawing before using. They can be refrozen several times, with not damage to the quality. They stay soft and do not get sticky.

Cookies: Place crushed tissue paper in the bottomm of your cookie jar.

Cake: Place 1/2 apple in the same container with the cake.
A slice of fresh bread fastened with toothpicks to the cut edge of a cake will keep the cake from drying out and getting stale.

Garlic: Garlic cloves can be kept in the freezer. When ready to use peel and chop before thawing.
Garlic cloves willnever dry out if you stor them in a bottle of cooking oil. After the garlic is used up, you can use the garlic-flavored oil for salad dressing.

Ice Cream: Ice cream that has been opened and returned to the freezer sometimes forms a waxlike film on the top. To prevent this, after part of the ice cream has been removed, press a piece of waxed paper or plastic wrap against the surface and reseal the carton.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, throw it away.

To determine if an egg is hard-boiled, spin it. If it spins round and round, it is har-boiled. If it wobbles and will not spin, it is raw.

Pierce the end of an egg with a pin, and it will not break when placed in boiling water and it peels easier.

A few drops of vinegar will keep poached eggs from running all over the pan.

Eggs beat up fluffier when not too cold. They should be at cool room temperature for best results.

Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 or 8 eggs)

For baking, it's best to use medium to large eggs. Extra large eggs may cause cakes to fall when cooled.

For fluffier omelets, add a pinch of cornstarch before beating.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

FRUIT POPSICLES

5 Peeled oranges
2 cups Pineapple juice
2 cups Sugar
5 Bananas
Juice of 2 lemons
1 (12-oz.) can Frozen orange juice

Place oranges, pineapple juice and sugar in a blender. Blend until oranges are thoroughly chopped.

In a bowl, mash bananas and add the lemon juice. Add the contents of the blender and stir well.

In a pitcher, mix the frozen orange juice with water as directed on the outside of the can. Pour this juice into the bowl and blend well with the banana and orange mixture. Fill paper cups or popsicle containers with this mixture and freeze.

Yield: Depends on size of containers used

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley