The Joys of Refrigerator Cookies (27 Jun 2006) Consider refrigerator, or icebox, cookies for the holidays. They can be made up ahead of time-even months ahead-and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment. Drop cookies are quick cookies; refrigerator cookies are convenient cookies.
Low-Budget Meals In a Minute (27 Jun 2006) Ever go home and look in the fridge only to find it sadly, echoingly empty? Well, look again my friend... there are probably a ton of condiments in there just waiting to be made into a hearty meal. Here are some tasty new recipes I discovered while living on a limited income. Dish up some dinner, liven up lunch, whatever you like. Mmmm!
How to Make a Cajun Roux (27 Jun 2006) The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
How to Grill Most Any Vegetable You Can Think Of! (27 Jun 2006) Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly.
Weber Grills Reviewed: Quality that Lasts (27 Jun 2006) Barbecuing has long been a favorite pastime for many and the grills people are buying have only become bigger and better as the years go by. But, with so many grills to choose from, how do consumers know which company produces the best? Well, the Weber Grill company has proven itself to be one of the greatest choices when purchasing gas, smoke and charcoal grills. Not only are their products top of the line, but they're made with quality materials and are complete with the latest and greatest inventions in grilling.
Making Homemade Pasta for Dinner Tonight (27 Jun 2006) Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.
Secret of Light and Fluffy Biscuits and Pancakes (27 Jun 2006) Want to make biscuits and pancakes light enough to float off your plate? You probably already have the necessary ingredient sitting in your pantry!
Cookware – Whats In It? (27 Jun 2006) Have you ever wanted to buy new cookware but didn't know what kind to buy? There are many types of cookware from which to choose. The following is a summary of the different materials that are used in cookware.
Keeping Wasps and Flies Away from your Barbecue (27 Jun 2006) ...you could wrap 10 bricks in bright yellow paper and place them evenly in a circle at a radius of, say, 8 feet from the picnic/barbecue area. Drop some treacle on each...
Modifying Your Recipes, More or Less (27 Jun 2006) You've found that perfect recipe, but it makes enough to feed a small army. Now what? Learn how to modify recipes to suit your needs.
Do you own an AGA or RAYBURN cooker ? (27 Jun 2006) Ever scorched your towels or important articles of clothing when drying them on the cooker hand rail?
Why do We Need to Knead? (27 Jun 2006) Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy. But what creates that elasticity?
How to Bake: Bread on the Grill (27 Jun 2006) One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it's easy—like baking your favorite recipe in the oven.
How to Bake: How Long Should My Bread Rise? (27 Jun 2006) The best way to tell if the dough has risen enough is not by time—though it helps to set the timer so you don't forget about your dough—but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.
How to Make Sandwich Rolls with Your Bread Machine (27 Jun 2006) For that next picnic or family outing, consider making sandwich rolls with your bread machine. They are quick and easy and so much better than what you buy from the stores.
What is Gluten and Why does it Matter? (27 Jun 2006) Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread—only wheat has enough protein. The gluten makes the bread.
Baking Perfect Breads, Cookies, and Desserts (27 Jun 2006) We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.
