Archive for Miscellaneous

Sugar Substitutes


To replace refined white sugar in recipes:

To replace sugar, use these options: For each cup of sugar, substitute this quantity: Add or reduce total liquid per cup of sugar:
Stevia 1 teaspoon Add 1/8 cup
Barley malt and rice syrup 1 ½ cups Decrease slightly
Honey ¾ cup Decrease by 1/8 cup
Fruit juice concentrate ¾ cup Decrease by 1/8 cup
Maple syrup ¾ cup Decrease by 1/8 cup
Molasses ½ cup No change
Unrefined cane juice powder ¾ cup No change
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Storing fresh herbs


A tip from Re-nest:

  • For fresh herbs to be used within 24 hours:
    • Snip the stem with scissors, so you have a fresh base. Place in a glass or small vase of water, like you would for flowers. Leave them unwashed until it’s kitchen prep time
  • For herbs to be used within a week:
    • Follow the same concept as above, but wrap them loosely in a plastic bag. (A great way to reuse one!) Tie off with a rubber band or twist tie and place in the fridge, changing the water daily. Rinse herbs just before eating

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Roasted Pumpkin Seeds


Seeds from fresh pumpkin
1 tbsp. butter
Salt

Wash seeds well in a strainer, removing all pumpkin fibers.  Dry flat on a clean towel.

Melt margarine and add dry pumpkin seeds; stir to coat.  Spread in a single layer in a shallow baking pan.  Sprinkle with salt.  Bake at 250 degrees for 40 – 60 minutes, until golden brown.  Stir 2-3 times during baking.

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Basic Pastry Mix


1 1/3 c. flour
1/2 tsp. salt
1/2 c. shortening
3-4 tbsp. cold water

Mix flour and salt.  Cut in shortening with pastry blender or forks, until dough resembles coarse peas.  Add cold water 1 tbsp. at a time until flour is moistened.  Shape dough into ball.  On lightly floured board, roll out into circle.  For baked pastry shell, prick with a fork; bake at 450 degrees for 10-12 minutes.

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