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couponqueen
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Wed Jul 05, 2006 6:46 pm    Post subject: ~ Ingrediant Substitutions & Tips ~ (Add Yours Too) Reply with quote

TIPS

To Stop cakes from sticking to cooling racks Spray wire rack with non-stick vegetable spray before inverting cakes on them.

Use a food processor to sift icing sugar. Using chopper blade process about 30 Seconds.

When making a Sponge cake use water in place of milk for lighter sponge.

For never fail meringues, add a 1/2 tsp. cornstarch to egg whites.

Dry Buttercream flowers on paper towel instead of wax paper. Flowers will dry faster.

To make sugar or sprinkles stick to cookies after baking brush cookies with warm clear corn syrup.

To remove grease residue from tips, plastic bags and couplers, add vinegar to water and soak.

To have cakes bake more evenly bake in 325 degrees Fahrenheit oven or use Bake-Even cake strips.
(Magic Cake Strips are available at Evelyn's)

Never put cakes together when still warm - they have a tendency to crack.

Make sure boards that you place cakes on are sturdy (so they don't bow) and at least 1 - 2 inches larger than cake.

Dry Gum Paste Roses and Buds by sticking wires in styro form and hang upside down for about 10 min.
Then turn right side up to finish dryng.

Always use Large or Extra Large Eggs for Baking.

When are Brownies Done?
When They start to pull away from sides of pan.
They should still be moist in center, so cake tester method is not appropriate for Brownies.

If you don't have buttermilk on hand, sour your own milk. measure 1 Tbsp. vinegar or lemon juice into a measuring cup.
Fill up to 1 cup mark with lukewarm milk let stand for 5 min. before using.

Cool cake in pan for 10 min. Larger cakes may need to cool for 15 min. If cake has cooled too long and will not release from pan,
return to a warm oven at 250 degree F, for a few minutes.

To help release larger cakes from pans, place parchment paper in bottom of cake pan after greasing before you bake.

For a clean cut edge on gum paste flowers, rub shortening on the cutter before cutting the flower.

For fast "chocolate modeling paste", use tootsie rolls. Knead them in your hand to soften and use as you would the chocolate modeling paste.

Pipe pop-up flowers on paper towel to prevent slipping.

Use dental floss to torte cake layers.

Use a glue stick to stick foil to cake boards when covering.

Clean crayon marks of walls with baking soda on a damp cloth.

If plastic is burned onto a appliance, clean with lighter fluid.

INGREDIANT SUBSTITUTIONS

1 Tbsp. Cornstarch = 2 Tbsp. all purpose flour(for thickening)

1 Cup Homo. Milk = 1 Cup Skim Milk + 2 Tbsp. Butter

1 tsp. Baking Powder = 1/2 tsp. Cream of Tartar + 1/4 tsp. Baking Soda

1/2 Cup Butter or Margarine = 7 Tbsp. Vegetable Shortening

1 Clove Fresh Garlic = 1 tsp Garlic Salt or 1/8 tsp. Garlic Powder

1 Tbsp. Fresh Chopped Chives = 1 tsp. Freeze-Dried Chives

1 cup Sour Cream = 1 cup Yogurt

1 Cup Dairy Sour Cream = 1 Tbsp. Lemon juice + evaporated milk to make 1 Cup

1 tsp. mixed Italian Herbs= 1/2 tsp. Leaf Basil+1/4 tsp.Leaf Oregano+1/4 tsp.Thyme

Juice of 1 Orange = 1/4 Cup Orange Juice

1 Whole Egg = 2 Egg Yolks + 1 Tbsp. Water

1 Oz. Unsweetened Chocolate = 3 Tbsp. Cocoa Powder + 1 Tbsp. Butter or Margarine

2 tsp. minced onion = 1 tsp. onion powder

1 tsp. dry leaf Herb = 1 Tbsp. chopped fresh Herb

1 tsp. pumpkin spice = 1/2 tsp. grnd.cinnamon+1/4 tsp. grnd.ginger+1/4 tsp.nutmeg

1/4 cup Teriyaki Sauce = 3 Tbsp. Soy Sauce + 1 Tbsp. Sherry

1 cup cake flour = 7/8 cup all purpose flour

1 cup Cream = 1/2 cup butter + 3/4 cup milk

1 Tbsp Fresh Herbs = 1 tsp. Dry Herbs

1 cup Honey = 1 1/4 cups sugar + 1/4 cup liquid

1 cup Molasses = 1 cup Honey

1 Tbsp. Prepared Mustard = 1 tsp. dry mustard.

1 cup Ricotta Cheese = 1 cup cottage cheese + 1 Tbsp. skim milk

1 cup Brown Sugar = 3/4 cup granulated sugar + 1/4 cup molasses

1 cup yogurt = 1 cup buttermilk
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couponqueen
Site Admin: secret sales exposed!


Joined: 14 Mar 2006
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Location: Utah

PostPosted: Mon Jul 10, 2006 10:30 am    Post subject: Focus on healthier foods Reply with quote

If you eat these...
x Steak or Hamburgers
x Fried Foods
x Whole or 2% Milk
x Cheese
x Creamy or Heavy Sauces
x Butter, Shortening or Lard
x Snack Foods
x Pastries or Chocolate


Try these instead...
• Broiled or backed Fish, Turkey or Chicken
• Vegetables
• Skim or 1% Milk
• Low-Fat Cheese
• Olive or Canola Oil
• Baked Potato Chips
• Fat-free Sweets

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couponqueen
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Tue Aug 08, 2006 10:59 am    Post subject: Reply with quote

Burnt flavor in your sauce? No problem!
Just add a spoon of peanut butter to your sauce. Yes! This really does work.
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couponqueen
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Joined: 14 Mar 2006
Posts: 9037
Location: Utah

PostPosted: Wed Aug 23, 2006 5:29 pm    Post subject: Reply with quote

Ingrediants used for Thickening

• Cornstarch

• Potato starch

• Rice Flour

• Flour

• Potato Flakes

• Rice cereal / Baby cereal
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Location: Utah

PostPosted: Wed Aug 23, 2006 5:30 pm    Post subject: Reply with quote

The difference between Milk & Buttermilk

Acid content!
Simply add Lemon or Vinegar to your Milk.
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