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- To clean vegetable skins, consider using a rectangular plastic scrubbing
pad instead of a vegetable brush. The brush can splatter dirty water
while you're scrubbing. But using a plastic scrubber pad lets you hold
the pad close to the vegetables, keeping the splatters down.
- If you're already boiling potatoes to mash for dinner, you can easily
increase the quantity by adding some instant potato flakes to the
cooking water before you start mashing.
- You can make cookie dough in a big batch and it will keep in the fridge
for several weeks. Then it's simple to bake a small batch of cookies by
spooning some dough onto a baking sheet and topping it with chocolate
chips. If you use olive oil for the shortening, your cookies will have no
trans fats. Cooking fudge in bulk works well, too, especially if you make
the fudge to give as a holiday gift.
- To bake a wonderful loaf of homemade bread, whether regular or
gluten-free, first "bloom the yeast" before adding It to the other
ingredients. Also, for the bread recipe, use water without chlorine. If you
don't have a filter for your tap water, then use bottled water.
(Thanks to Ron T. for these bread-baking tips!)
CINDY'S COOKIE RECIPE
1 18-oz. package of Devil's Food cake mix with pudding
half cup of vegetable oil
2 large eggs
1 cup of chocolate chips (optional)
In a large bowl, add all ingredients and mix well with a large spoon until all cake
flour is dark. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Top each cookie with chocolate chips (if chips are not already in dough). Bake
for 10-12 minutes at 350 degrees F. Let cool for 10 minutes before eating.
(You can store the remaining dough in a covered container and refrigerate for
several weeks.)
CINDY'S FUDGE RECIPE -- Big Batch
2 cups of evaporated milk (soy milk also works)
6 tablespoons regular butter or margarine
5 cups granulated white sugar
1.5 tsp. salt
1 tablespoon vanilla
6 cups small marshmallows
4.5 cups semi-sweet chocolate morsels
(1.5 cups chopped nuts -- optional)
Grease a 9 x 13 inch pan. Pour marshmallows, chocolate morsels (and nuts) in
a large holding bowl. In a large saucepan, combine evaporated milk, butter,
sugar and salt over medium heat. Stir frequently. Bring to a rolling boil and
cook for 5 minutes, stirring constantly. Don't undercook. Take saucepan off
heat. Add in vanilla. Stir contents of the holding bowl into the saucepan. Mix well
until all ingredients blend. If marshmallows don't fully melt, put the saucepan
back on the burner on low until the marshmallows melt completely. Pour
immediately into the greased pan, spreading the mixture evenly. Cool it in two
stages: first keep the pan at room temperature until it's just barely warm, then
cover the pan with foil and refrigerate until firm. (The fudge keeps well if
covered inside the fridge. Before cutting the fudge, set out the pan at room
temperature for a few minutes.)
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