Kitchen Helps and Good Ideas for You
is God's Gift to us... what we make of it is our gift to God.
- Heres a good thing to do. I made a cake and used
circles cut from waxed paper to line the bottoms of the pans. Maybe you already do this...
if you cut many circles at a time and keep them in the cupboard with your pans,
youll have them ready for the next time. My mom taught me to do this and it really
is helpful. I always spray each pan with pan spray and then place the paper circle in the
bottom of the pan---cakes and breads slip out easily. Oh, but remember to peel
off the waxed paper from the bottom of the cake or loaf...trust me.
- I recently visited a friend and as I walked though her
kitchen, I was pleasantly welcomed with a wonderful aroma that filled the air form a small
pot of (I think it was) cinnamon and cloves simmering on the stove. That said welcome
home to me!
- You know that the price of butter has been quite high
but there is a very simple way to enjoy butter and cut the cost or stretch the uses. All
you do is take a pound of softened butter (2 cups) and 2 cups of canola oil and blend
thoroughly. You can store this mixture in tupperware or glass jars in the
refrigerator and youll have spreadable butter for your toast or vegetables or
whatever. It also works well in cooking and baking.
EQUIVALENTS: For those
who buy "bulk" foods:
Have you ever wondered how much Jell-O
is in a small box and how much is in a large one? If you buy Jell-O in a large bag, you
may have wondered how to break it down into "family sized" portions. A small box
contains a half cup and a large box contains a full cup--- you may have favourite Jell-O
recipes in your card file...
Also, when a recipe refers to a 6 oz. Bag of chocolate chips, it means 1 cup
and a 12 0z. bag is 2 cups.
- FAMILIAR OBJECT EQUALS ONE SERVING
According to the Food Guide Pyramid...
...Compare these serving sizes with familiar
objects so you can get a better idea on how large of how large or small a portion should
1. An ice cream scoop equals ½ cup cooked pasta.....
2. A baseball equals a small whole fruit such as an apple or orange.....
3. A tube of lipstick equals 1 ½ ounces of cheese....
4. A golf ball equals 2 tablespoons peanut butter....
5. A deck of cards equals 3 ounces of cooked lean meat, fish, or poultry.
Here are SUBSTITUTIONS FOR YOU TO USE
IN A PINCH!
BUTTER – 1 cup equals 7/8 oil or 1 cup plus 2
tablespoons solid shortening plus 1/2 teaspoon salt.
Also, 1 cup equals 1 cup margarine.
– 1 cup equals 1 cup plain yogurt.
CREAM (half and half) – 1 cup equals 1 1/2
tablespoons melted butter plus about 7/8 cup milk, or
use 1/2 cup light cream and 1/2 cup milk.
(light) – 1 cup light cream equals 7/8 cup
milk plus 3 tablespoons melted butter.
CREAM (heavy) – 1 cup heavy cream equals 3/4 cup
milk plus 1/3 cup melted butter. You cannot use this a a
substitute for making whipped cream
CREAM (whipping) – 1 cup whipping cream equals 2/3
cup well chilled evaporated milk, whipped, or 1 cup
nonfat dry milk powder whipped with 1 cup ice water.
Cultured Sour Cream – 1 cup cultured sour cream
equals 1/3 cup melted butter plus 3/4 cup buttermilk or
plain yogurt. For dips, 1 cup equals 1 cup cottage
cheese pureed with 1/4 cup yogurt or buttermilk, or 6
ounces cream cheese plus enough milk to make 1 cup.
MILK (non-fat) – 1 cup skim equals 1/3 cup instant
nonfat dry milk plus about 3/4 cup water.
Sour MILK – 1 tablespoon lemon juice or distilled
white vinegar Added to milk to make 1 cup.
MILK (whole-milk) – 1 cup equals 1 cup skim milk
plus 2 teaspoons melted butter;
1 cup equals 1/2 cup evaporated milk plus 1/2 cup water;
1 cup equals 1/4 cup dry whole milk plus 7/8 cup water;
1 cup equals 1 cup reconstituted nonfat dry milk plus 2
1/2 teaspoons melted butter or margarine;
1 cup equals 1 cup soy milk: in baking you may
substitute 1 cup fruit juice for 1 cup milk.
YOGURT – 1 cup equals 1 cup buttermilk.
cup sour cream, use 1 cup plain yogurt or 1 cup
evaporated milk plus 1 to 1 1/2 tablespoons vinegar.
For 1 cup butter milk or sour milk, use 1 cup yogurt. Or
mix 1 tablespoon vinegar or lemon juice to sweet milk to
make 1 cup; stand for a few minutes before adding to
Instead of sour cream, use 1 tablespoon lime or lemon
juice plus 1/3 cup buttermilk plus 1 cup smooth cottage
cheese, blend until smooth in blender.
pound butter, beat 2 cups evaporated milk SLOWLY until
butter forms; pour into pan and chill. Or, beat 1 cup
buttermilk, 1/2 cup salad oil and 1 teaspoon salt into 1
pound of margarine.
For thickening – In sauces and custards, 2 egg yolks
equals 1 egg. Do not mix directly into hot sauce---the
egg will cook too fast.
For baking – 2 egg yolks plus 1 tablespoon cold water
equals 1 egg.
For measuring – 1 1/2 tablespoons stirred egg yolks
equals 1 egg yolk;
2 tablespoons stirred egg whites equals 1 egg white;
3 tablespoons mixed broken yolks and whites equals 1
medium size egg;
6 medium eggs equal about 1 cup;
5 large eggs equal about 1 cup;
4 extra large eggs equal about 1 cup;
10 egg whites equal about 1 cup;
12 large yolks equal about 1 cup;
ALLSPICE – 1 teaspoon equals 1/2 teaspoon cinnamon
and 18 teaspoon ground
BAY LEAF – 1/4 teaspoon crushed equals about 1 whole
CAROB POWDER – 3 tablespoons plus 2 tablespoons
water equals 1 ounce unsweetened chocolate.
CHOCOLATE – For 1 square semi-sweetened chocolate,
use 3 tablespoons cocoa plus 1 tablespoon butter or
margarine plus 3 tablespoons sugar.
CHOCOLATE – 1 ounce unsweetened equals 3 tablespoons
carob powder plus 2 tablespoons water; 1 ounce
unsweetened equals 3 tablespoons cocoa plus 1 tablespoon
butter or other kind of fat; 1 ounce unsweetened plus 4
teaspoons sugar equals 1 2/3 ounces semi-sweet
COFFEE – 1/2 cup strong brewed coffee equals 1
teaspoon instant coffee in 1/2 cup water.
GARLIC – 1 clove equals 1/8 teaspoon garlic powder
or instant minced garlic.
GINGER – 1 tablespoon grated fresh equals 1 teaspoon
powdered or 1 tablespoon
candied with sugar washed off.
HERBS – In general, 1 tablespoon fresh equals about
1/2 teaspoon dried.
MUSTARD – 1 tablespoon prepared equals 1 teaspoon
dried. For 1 tablespoon mustard, use 1 teaspoon dry
mustard plus 1 tablespoon vinegar or white wine.
ONION – 1 small fresh chopped onion equals 1
tablespoon instant minced onion or 1/4 cup frozen
chopped onion; 1 tablespoon onion powder equals 1
medium-sized fresh onion
SAUCE – 1/4 cup equals 3 tablespoon Worcestershire
sauce plus 1 tablespoon water.
WINE – for marinades, 1/2 cup equals 1/4 cup vinegar
plus 1 tablespoon sugar plus 1/4 cup water.
WORCESTERSHIRE SAUCE – 1 teaspoon equals 1
tablespoon soy sauce plus dash of
hot pepper sauce.
For thickening – 1 tablespoon all-purpose equals 2
teaspoons quick-cooking tapioca (use only for soups); 1
tablespoon equals 1 1/2 teaspoons cornstarch or potato
CAKE FLOUR – 1 cup equals 1 cup minus 2 tablespoons
sifted all-purpose flour.
ALL-PURPOSE Flour – 1 cup equals 1 1/4 cups cake
1 cup equals 5/8 cup potato flour;
1 cup equals 1 1/4 cup rye or coarsely ground
1 cup equals 1 cup cornmeal.
SELF RISING FLOUR – 1 cup all-purpose flour plus 1
1/2 teaspoon baking powder plus 1/2 teaspoon salt.
1 CUP ALL-PURPOSE FLOUR – 1 cup minus 2 tablespoons
whole wheat flour.
BAKING POWDER – If you don't have Baking Powder, you
can make do with one of these three
substitutes---depending on the recipe.
1) 1 teaspoon baking powder equals 1/4 teaspoon
baking soda plus 1/2 teaspoon cream of tartar;
2) 1 teaspoon baking powder equals 1/2 teaspoon
baking soda plus 1/2 cup buttermilk or plain yogurt:
1 teaspoon baking powder
also equals 1/4 teaspoon baking soda plus 1/3 cup
molasses. When using the substitutions that include
liquid, reduce other liquid in recipe accordingly.
BROWN SUGAR – 1 cup firmly packed equals 1 cup
granulated sugar. For 1 cup brown sugar – 2 tablespoons
molasses plus 1 cup white sugar. Best used in cookies
and other cooked products.
CONFECTIONERS’ SUGAR – 1 3/4 cups equals 1 cup
granulated sugar, but do not substitute in baking.
CORN SYRUP – 2 cups corn syrup equals 1 cup
granulated sugar, but be careful when substituting.
Never use corn syrup to replace more than half the
amount of sugar called for in a recipe. In baking, try
not to substitute at all but if you must, for each 2
cups sugar, reduce the liquid called for (other than
syrup) by 1/4 cup.
HONEY – 1 cup equals 1 1/4 cup sugar. For baking,
decrease liquid in recipe by 1/4 cup. If there is no
liquid in the recipe, add 1/4 cup flour. Unless sour
cream or sour milk is used in recipe, add a pinch of
GRANULATED SUGAR – 1 cup equals 1 3/4 cup
confectioners’ sugar but do not substitute in baking;
1 cup equals 1 cup packed brown sugar;
1 cup equals 1 cup super-fine sugar;
1 cup plus 1/4 cup whatever liquid is used in recipe
equals 1 cup corn syrup;
1 1/4 cups sugar plus 1/3 cup liquid equals 1 cup honey;
3/4 cup sugar equals 1 cup unsulphured molasses (in
baking, decrease liquid for each cup of molasses, omit
any baking powder and add 1/2 teaspoon baking soda.)
MAPLE SYRUP – 1 cup equals 1/2 cup maple sugar. To
substitute for sugar in cooking, generally use only 3/4
cup maple syrup for sugar. To substitute maple syrup for
sugar in baking, use the same proportions, but reduce
the other liquid called for in the recipe by about 3
tablespoons for every cup of syrup substituted.
Sorghum or MOLASSES – 1 cup unsulphured molasses
equals 3/4 cup sugar. In baking, decrease the liquid by
1/4 cup for each cup of molasses, omit any baking powder
and add 1/2 teaspoon baking soda.
TOMATO BASED: (for soups, sauces)
KETCHUP – 1/2 cup equals 1/2 cup tomato sauce plus 2
tablespoons sugar, 1 tablespoon vinegar and 1/8
teaspoons ground cloves; 1 tablespoon equals 1
tablespoon tomato paste.
TOMATOES – 1 cup canned tomatoes equals 1 1/3 cups
chopped fresh tomatoes, simmered
TOMATO JUICE – 1 cup tomato juice equals 1/2 cup
tomato sauce plus 1/2 cup water plus dash of salt and
sugar. Or use one part tomato paste to three parts water
plus salt and sugar.
TOMATO PUREE – 1 cup equals 1/2 cup tomato paste
plus 1/2 cup water.
TOMATO SAUCE – 1 cup equals 1 (6 ounce) can tomato
paste plus 1 1/2 cans water. Or 2 cups equals 3/4 cup
tomato paste plus 1 cup water.
TOMATO SOUP – 1 (10 3/4 ounce) can equals 1 cup
tomato sauce plus 1/4 cup water.
BREAD CRUMBS – 1 slice bread equals 1/4 cup dry
1 slice bread equals 1/2 cup soft bread crumbs;
1 cup dry bread crumbs equals 3/4 cup cracker crumbs.
YEAST – 1 package equals 2 1/4 teaspoons.
Now here are some helpful ideas for you in the kitchen.
Learn to use your appliances... you know,
those gadgets you "had to have" to make life easier for yourself. Well...
get acquainted with them and put them to their intended use!
If you were to use the crockpot for two or three of your meals each week, you could essentially have two or three days where dinners were taken care of in the morning! I have even heard of women using the crockpot to make oatmeal or other hot cereal to have ready in the morning.
I've not tried this as we prefer our oatmeal cooked very quickly
- almost steamed and then served.
Yes, the freezer. Don't overlook this great and valuable appliance! If you are not accustomed to cooking quantities then perhaps you can start small... when you plan to make a casserole, make two... one to save, and one to serve that night. Or make three... two to save, and
one to serve. When you are baking a pie or a cake, make two instead---freeze one and serve one. When you see great values at the market, as you are able, you might think of stocking up on some. If
you have a garden or fruit trees, you can save the summer harvest in the freezer for the winter. Think of the freezer as a meal savings bank!
The Food Processor...
If you were to cut up all the vegetables you were going to need for the week... and put them in ziplock baggies you would have them ready in your fridge at meal prep time. Things like: onions, carrots, celery, chopped olives, etc. If you were to shred a week's worth of cheese, you could use it for lasagna, pizza, nachos, tacos, quiches, casseroles.
Large frying pan...
If you were to cook up several meals' worth of ground beef, you could bag meal-sized portions and have them ready for spaghetti sauce, burritos, cabbage soup, taco soup, sloppy joe's, lasagna, tacos, beefy nachos, stroganoff, etc. (remember your freezer!!)
If you were to boil several chickens in water with celery, and onion... Then you could remove the cooked chicken, cool it, and then take the meat off the bones for soup (don't forget that whole stock pot of great broth!), diced chicken for enchiladas, BBQ on buns, rice dishes, curry sauce with chicken over rice, stir fry, crepes, and served cold in salad or chicken salad sandwiches.
If you mixed up a few batches of cookies, you could roll the dough into "logs"
to be refrigerated and sliced and baked later. You could make a cake to serve and one to
save in the freezer for another day. Extra bread or rolls for soups.
Fry bacon for scrambled eggs, waffles or BLT's, make grilled cheese sandwiches, or MonteCristo's, or fried egg sandwiches. Use it as a warming tray.
Make large quantities of soup, sauces, stews... cook a turkey or a roast beef supper... warm a bunch of rolls, boil a bunch of corn...
Think of other appliances or cookware you may have
and may not get the most out of them because you have sort of forgotten about them:
juicer... the bread machine... the dehydrator... the apple
the blender... the ice cream maker...
If you will not over work them and clean your appliances inside and out very well each
time you use them, they will last you for years even with frequent use. For example...
your coffee maker will function better and faster if you will run a pot of vinegar water
followed by clean water through it from time to time.
Also, if you are not using an appliance because of a
broken part, look in the yellowpages or on the net and find the local repair shop for your
particular appliance. You would be amazed at how quickly and inexpensively you can
have an appliance back in operation!!
For example, our KitchenAid mixer paddle was chipped
and the coating was coming off so I had stopped using it, and one of the wires to the whip
was broken; so, my husband went to a local shop and got the two parts for about $40.
---this made the machine operational instantly!
Maybe you just need a new bolt or a new handle... these
are so easily and quickly remedied!
Do it today!!
Things only Martha Stewart would know:
- You can keep appliance cords in a particular drawer and
use a tissue paper tube around each cord or an elastic band will work well, too.
Appliances are wonderful if they are useful
to you and if you use them... otherwise,
they are a tremendous hassle to store, and a source of great guilt if unused. Treat your
family today---get out an appliance you haven't used in a while... see what you come up
1. Stuff a miniature marshmallow in the
bottom of a sugar cone to prevent ice cream drips.
2. Use a meat baster to
"squeeze" your pancake batter onto the hot griddle and youll get perfectly
shaped pancakes every time.
3. To keep potatoes from budding, place
an apple in the bag with the potatoes.
4. To prevent eggshells from cracking,
add a pinch of salt to the water before hard-boiling.
5. Run your hands under cold water
before pressing Rice Krispies treats in the pan and the marshmallow wont stick to
your fingers. (OR: butter your hands before pressing the treats in)
6. To get the most juice out of fresh
lemons, bring them to room temperature and roll them under your palm against the kitchen
counter before squeezing.
7. To easily remove burnt on food from
your skillet, simply add a drop or two of dish soap and enough water to cover bottom of
pan, and bring to a boil on stovetop.
8. Spray your Tupperware with nonstick
cooking spray before pouring in tomato based sauces and there wont be any stains.
9. When a cake recipe calls for flouring
the baking pan, use a bit of the dry cake mix instead and there wont be any white
mess on the outside of the cake.
10. If you accidentally over salt a dish
while its still cooking, drop in a peeled potato and it will absorb the excess salt
for an instant "fix me up."
11. Wrap celery in aluminum foil when
putting in the refrigerator and it will keep for weeks.
12. Brush some beaten egg white over
piecrust before baking to yield a beautiful glossy finish.
13. Place a slice of apple in hardened
brown sugar to soften it.
14. When boiling corn on the cob, add a
pinch of sugar to help bring out the corns natural sweetness.
15. To determine whether an egg is fresh,
immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to
the surface, throw it away.
16. Cure for headaches: Take a lime, cut
it in half and rub it on your forehead. The throbbing will go away.
17. If you have a problem opening jars:
Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars
18. Potatoes will take food stains off
your fingers. Just slice and rub raw potato on the stains and rinse with water.
19. To get rid of itch from mosquito
bites, try applying soap on the area and you will experience instant relief.
20. Ants, ants, ants everywhere ... Well,
they are said to never cross a chalk line. So get your chalk out and draw a line on the
floor or the ants tend to march. See for yourself.
21. Use air freshener to clean mirrors.
It does a good job and better still, leaves a lovely smell to the shine.
22. When you get a splinter, reach for
the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over
the splinter, and then pull it off. Scotch tape removes most splinters painlessly and
23. Now look what you can do with Alka
Seltzer. Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes,
brush and flush. The citric acid and effervescent action clean vitreous China.
24. Clean a vase. To remove a stain from
the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.
25. Polish jewelry. Drop two Alka-Seltzer
tablets into a glass of water and immerse the jewelry for two minutes.
26. Clean a thermos bottle. Fill the
bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer,
27. Unclog a drain. Clear the sink drain
by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White
Vinegar, Wait a few minutes, then rinse with water.