Hey Amy!

This is the last of the section about how to improve our baking skills.  As I have said countless times before, whether you are a seasoned veteran or a newbie, everyone could use these tips.

Baked to Perfection:

• Unless otherwise stated, place your cake in the center shelf of the oven to bake.  If your oven tends to cook more quickly at the back or sides, carefully turn the cake pan or cookie sheet around toward the end of the cooking time.
• Resist the temptation to open the oven door too often during cooking, and close it gently rather than banging it shut.  It’s best to try to wait until at least halfway through the cooking time before sneaking a look.  A quick peep won’t harm the cake, but if you open the door too often, the temperature will drop and this may prevent the cake from rising properly.
• To test light sponge cakes for doneness press the top lightly with a fingertip–the cake should feel spongy to the touch and spring back when released.  To check rich fruit cakes for doneness, listen closely–if the cake is still sizzling inside, it is not yet thoroughly cooked.  Most large cakes will shrink slightly from the side of the pan when they are cooked.  As a final test, insert a toothpick or thin knife into the center of the cake, then lift it out.  If the cake is cooked, it should come out clean; if it’s sticky, the mixture needs more cooking.
• Most cakes should be cooled slightly in the pan before turning out, as they shrink from the sides of the pan and become firmer, so turning out is easier.
• Use a metal cooking rack for cooling cakes to make sure that any excess steam can escape without making the cake soggy.  If you don’t have a cooling rack, use the rack from a broiler pan or a barbecue rack.
• Always make sure your cake is completely cool before storing, as if any steam remains, it can cause mold.  Store cakes for short periods in a ventilated container with a close-fitting lid.  Use airtight containers or sealed plastic bags for freezing.

Hope you learned something this week or were reminded of something that could improve your already exemplary skills.  See you in the kitchen!

xo–me

It’s been a long week for me and I am glad to see it come to an end.  I saw a lot of abominable behavior on the train throughout my travels but am choosing not to share those today.  I am going to share the good things I saw from people who I hope taught a lesson by their actions.

Both are centered around giving up seats on the train as I am sure you can surmise from the title.  They took place within 5 minutes of one another so I can’t help but think one learned from another.

The first situation involved me.  As I boarded the train, I stood next to the exit door as I usually do.  A gentleman near me noticed an empty seat and asked “Miss, would you like to sit down?” while gesturing towards the seat.  I politely said “No thank you” so he took the seat.  At the next stop, a woman entered the car and he promptly stood to offer her his seat.  She took it and he remained standing for the remainder of his journey.

The second moment took place between stops after a very petite but very pregnant woman stepped into the car and found no seats for her.  No one seemed to notice she was pregnant as you could not tell because she was so tiny.  Once the train moved, her dress shifted to reveal to the passengers her extra cargo.  IMmediately, a woman stood up, almost fell (she clearly was not a seasoned traveler as you observed her move throughout the car) and offered her seat to the pregnant woman.

Well done mankind.  Well done.

xo–me

As I mentioned previously this week, I am sharing some baking tips from a cookbook I picked up while vacationing with my 3-year-old nephew at his house.  I think we could all use some refreshing of our skills including the most seasoned veteran.  For those of you new to baking, these are great basics for the beginning of your baking journey.  Today we are discussing the importance of the mixing of your ingredients.

The Perfect Mix:

• Always sift the flour with rising agents or spices before adding to a mixture so that they are evenly distributed throughout the mix.
• If you run out of self-rising flour, add 2 1/2 tsp. baking powder to every 2 c. all-purpose flour and sift together thoroughly before use.
• Most cake recipes use either butter or hard (block) margarine, which are interchangeable although butter has a much better flavor.  Soft margarine and oil are good for all-in-one recipes, but less successful for creamed methods.  Low-fat spreads have a high water content and give poor results in conventional recipes (Note:  I always use butter.  Life is too short.)
• For most recipes, fats should be used at room temperature for ease of mixing.  Hard butter can be softened fora  few seconds in the microwave to make mixing easier.
• It’s best to use eggs at room temperature for baking as they give a better volume and hold more air when whipped.  Fresh eggs are best for making meringue.
• To separate eggs, tap the shell against the side of a mixing bowl to crack, then break open, letting the white run out into the bowl and holding the yolk in the palm of your clean hand.  Tip the yolk back and forth between your hands to let all the white run into the bowl.
• When folding in flour, use a metal spoon, cutting through the mixture with a light, quick action to keep as much air in it as possible.  Over-mixing can result in a heavy, close-textured cake.

The final part of this three part series will come in the coming days.  In the meantime, share any tips you may have here with my other readers.  We are never too old to learn something new, as Nany always says.

xo–me

I recently grabbed a new cookbook entitled simply Baking.  It has almost 100 recipes of delicious baked goods–some new and some old standards–that I will be sharing with you in the coming weeks.  Today I am sharing some information from the front of the book that reminds us of some basic baking tips we could all use as a refresher course or for those new bakers, a needed lesson.  There is a good deal of information to share so I have broken it up into three parts.  Look for parts two and three later this week.

Before You Begin:

• Always preheat the oven to the correct temperature so it’s ready to use when your cake is mixed.  Allow at least 10 minutes for preheating.
• Grease pans lightly with a mild-flavored oil such as sunflower oil or melted butter (I almost always use butter).  Use a pastry brush to cover the pan quickly and evenly.
• For creamed mixtures, such as layer cakes, line the bottom of the pan with nonstick parchment paper; for rich mixtures and fruit cakes line the bottom and side of the pan.  For very rich fruit cakes, wrap a double thickness of brown paper around the outside of the pan for extra protection and tie with string to secure.
• If you don’t have the correct-sized pan for the recipe, or prefer to use an unusual shaped pans such as a heart-shaped pan, just match the capacity.
• Assemble all your ingredients and measure everything before you start to mix.

Remember no two ovens are alike so allow what time you need to preheat.  And yes, I need these reminders all the time.  Each time I come upon them I realize I could be doing better.

xo–me

I recently was told a story of a thankless favor that really floored me.  As my friend continued, I knew it was one I had to share here.  With her blessing, here is the lesson of today and hopefully every day.

My friend Ellie recently traveled to Italy with her toddler and husband on holiday.  Upon discovery of this trip, her client asked if Ellie would do her a favor.  Ellie, being a giving and loving person, said, “Of course!”  This client asked if Ellie could deliver a powdered nutritional mix to her family who was currently living in the same city Ellie was visiting.  This nutritional mix is not available in Europe and the family members were currently on a regime that required them to be constant in their intake.  Shipping it was very expensive and Ellie was going to save the family a lot of money by hand delivering it.  I was very proud of Ellie’s willingness to help a friend out as she was telling me this story.

Fast forward to Ellie returning to the states and sharing the details of her trip.  After listening to the good times and adventures, I asked about the powdered nutritional mix.  “Did you take it?  How was it going through customs?  Did you get a thank you gift or note?”  The answers astounded me.  The amount of product Ellie was asked to take required her to give up half of her suitcase space.  She was not stopped at customs but was very nervous because it looked like things one should not be taking through customs.  The family members asked Ellie to meet them and not the other way around.  Finally there was no gift, no note, no nothing.

People.  Please learn and teach the greatest lesson in etiquette–”Thank you”.  A thank you can come in many shapes and sizes.  A note for me is the most treasured because it shows a gift of one’s time.  It could also be a chocolate bar, a sweet bar of soap or some spices for the kitchen.  Send a $5 gift card to a local coffee shop.  My point here is to do something to thank those who do for you.

As for my friend Ellie, I know I appreciate her very much for all she does for me and I hope I am strong in my ways of showing and saying.  Be good to one another people.

xo–me

I love cornbread and will find a way to serve it with almost everything.  I serve it in the winter with chili, roasted chicken, meatballs, meatloaf and any other kind of comfort food meal you can dream of.  In the summer, I like serving it with BBQ and fried chicken.  Sometimes I will make in a loaf pan but since there are only two of us in our home, it’s best when I make muffins as they will remain fresh longer.  Plus I will tend to grab one for my lunch as well.

This recipe is simple and has a twist–yogurt instead of butter.  Obviously yogurt is better for the heart than butter.  But I destroy the goodness but smothering the hot muffins in butter and honey.

Ingredients:

1 1/4 c. all-purpose flour
4 tsp. baking powder
1 1/4 c. cornmeal
2 Tbsp. superfine sugar (you may use granulated if that is what is in your pantry)
1 tsp. salt
4 scallions, finely chopped
1 red chile pepper, seeded and chopped
3 eggs, beaten
2/3 c. plain yogurt
2/3 c. milk

Preheat oven to 400.  Line muffin pan with paper liners.

Sift flour and baking powder into a large bowl.  Stir in the cornmeal, sugar, salt, scallions and chile pepper.  Beat together the eggs, yogurt and milk, then pour into flour mixture and beat until just combined.  Spoon mixture into paper liners.

Bake for 15-20 minutes until risen and golden.  Serve warm. With tons of butter and honey.

If you prefer not to use paper liners, slightly grease and flour the insides of your muffin pan.  Enjoy!

xo–me

I hope this post finds you eye deep in a delightful moment outside, surrounded by loved ones and heavenly food.  It is also my hope that you will take some time to reflect on what is Memorial Day and recognize that without the commitment, dedication and sacrifice of countless men and women serving in our military, you may not have that backyard, food and, possibly, not the moment.

I am guilty like most of taking our freedoms for granted at times.  I can’t imagine not being able to go to church where I wish, believing as I choose.  I can’t begin to ponder dressing as a government dictated.  I never think of most of the daily actions I make because they are so routine to my every day life.   I am sitting here tapping away on my laptop. listening to great music–all of my choice.  All of these things I do, believe and live are because of our country’s freedoms and how they are protected every day by the men & women in uniform.  I hope I am always grateful to them for their sacrifice.

Today I am reflective of the men and women who have given the ultimate sacrifice for me.  They will never again hear the sweet sound of a bird chirping at 5AM at their parents home.  Never again will they take someone on a date for a cold, refreshing ice cream and lemonade.  They won’t get to take their nephew to the park and spoil him rotten.  Nor learn how to make apple dumplings from their Nany.  The one moment I have been taking for granted lately is my heart’s greatest burden.  The soldiers in those caskets won’t ever be able to support their brother in his fight against cancer.  I take so much for granted, I find myself ashamed.

Please thank a soldier the next time you see one even if you are a total stranger to him/her.  The smile will be the largest you have ever seen.  Be prepared to put on your sunglasses.

xo–me