sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Featured Site
  Easy Cake Recipes
 Hideout Search
Google

Dessert Hints

Author/Submitted by:
Servings: 1
Categories: Information

Ingredients:

Directions:
1. Fudge won't 'sugar' if you add a dash of cream of tartar.

2. Soften 'hard as a rock' brown sugar by placing a slice of soft bread or 1/2 an apple in the package and closing tightly. In a couple of hours, the sugar will be soft again.

3. Too much sugar in a recipe?? Add a few drops of lemon juice or vinegar.

4. Use a pizza cutter to cut bars or bar-cookies into nice, smooth squares in half the time.

5. The more egg yolks in doughnut dough, the less grease they will absorb when fried.

6. A few potato slices added to the oil will keep doughnuts from burning.

7. After mixing the dough for doughnuts, put in refrigerator at least 1 hour to make it easier to handle.

8. Sweetened condensed milk and evaporated milk are entirely different products and cannot be used interchangeable in recipes. Sweetened condensed milk if fresh, whole milk with 60% of the water removed and 45% cane sugar added (sugar acts as a preservative). Evaporated milk is whole milk from which water is removed but no sugar added. Sweetened condensed milk has a much thicker consistency and is great for desserts because it will not get 'sugary' when heated and will not form ice crystals in frozen desserts. Also, it thickens without heat when combined with an acid such as lemon, orange, pineapple, or apple juices.

9. If you are melting chocolate in a double boiler, or a custard cup set in a pan of water, do not boil the water as this will only thicken or curdle the chocolate.

10. To keep granulated sugar from lumping, place a couple of salt crackers in container and cover tightly.

11. Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot water.

12. The key to successful custard preparation is low heat; high heat causes the eggs to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a whisk. Check thickness by lifting the spoon from custard and holding it for 15-20 seconds. If the spoon does not show through mixture, the custard has thickened to the correct consistency.


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.