Greasing a Pan:

"greasing" a cake pan

•To easily get the shortening in the crevices of a pan, use a sandwich baggie on your hand so your fingers can get in the grooves. The baggie will not absorb the shortening and your fingers will stay clean!

Roasting Nuts:

old fashioned blueberry coffee cake•I find it easiest to “toast” nuts in a dry skillet over medium heat. Keep an eye on them as they can burn quickly.

Roasting Garlic:

roasted garlic butter•Preheat oven to 425°F. Peel away the dry outer layers of skin from the garlic head. Cut off the pointed top portion [about 1/4 inch], leaving the bulb intact. Place the garlic, cut side up, in a small dish or square of heavy duty aluminum foil. Drizzle with a little olive oil. Cover tight with foil and bake about 30 minutes or until the cloves feel soft when pressed. Set aside  until cool enough to handle. Squeeze out the garlic paste from individual cloves.

Freeze Fresh Herbs:

Basil frozen in olive oil•Don’t let fresh herbs wilt and die – freeze them instead. Check out my post, here, where I show you how to preserve fresh herbs by freezing them in ice cube trays.

Forgot to Bring Butter to Room Temperature?:

Grating cold butter•I find the simplest solution to this problem is to simply “grate” the cold butter. It works beautifully, and takes the butter from hard to easy to blend  in no time flat. Just run it along the large holes of your grater and add the “shredded” butter to your recipe.

Buttercream Frosting Mishap:

•A major buttercream malfunction led me to seek a solution for fixing the problem. Check out the “miracle” here.

Taste Test a Filling:

chou farci: test patty•Whether you’re making stuffed peppers, meatloaf or a more involved dish such as Chou Farci, it helps to taste the filling before baking the dish. I often wondered how, especially if I was using raw meat. The answer? Make a small “patty” of the filling and cook in a skillet. This simple taste test will help you “nail” the seasoning for your dishes.

Asparagus 101:

storing asparagus•Do you know the “rules” of asparagus? Check out this post, here, for all the facts! Did you know asparagus shouldn’t be cut, or that it likes to be stored upright in water? Read all about it to be in the know 🙂

Why Parchment Paper:

pasty•In the majority of my recipes you’ll see and/or read “line baking sheet with parchment paper”. Why? It turns just about any baking sheet into a non-stick baking sheet. Plus, I’m lazy…when baking multiple trays of cookies, it’s easier to bake tray after tray with no pesky washing in between! I also use parchment on my counter, as a work surface to help me avoid cross-contamination of foods. It’s fairly inexpensive – 2 jumbo rolls from Costco are about $10 and they’ll last me about 6 months. And I use it a lot!


…more coming soon.

One comment

  1. Pingback: Immune System Boosting Cookies | Butter Basil and Breadcrumbs

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