Baking Equivalents

Baking Equivalents
1 lb. brown sugar = 3 1/2 cups
1 lb. packed brown sugar = 2 3/4 cups
1 lb. granulated sugar = 2 1/4 cups
1 lb. powdered sugar = 3 3/4 cups
1 lb. butter = 2 cups
1 lb. shortening = 2 cups
1 lb. flour = 3 3/4 cups
3 Tbsp. dried yeast = 1 cake
1 cup egg whites = 8 to 10 eggs
1 cup egg yolks = 12 to 14 eggs
1 cup heavy cream = 2 cups whipped
4 cups chopped nuts = 1 lb. shelled
14 graham crackers = 1 cup crumbs
1 cup chocolate chips = 6 ounces
1 1/3 cups flaked coconut = 4 ounces
1 lb. raisins = 3 cups
1 lb. dates, pitted = 2 2/3 cups

Have you commented on my giveaway posts for the Bloggy Giveaways Quarterly Carnival yet? You have until Friday, August 1 at Noon EST. Leave your email address in your comment on the individual giveaway post!

$25 Visa Gift Card Giveaway

Cocoa Puffs Giveaway

Cookbooks Giveaway

Weekly Tip: Make a Roasting Rack

If you've ever made a roast or a chicken in the oven, you know that if you let it sit in the juices, the bottom will turn out mushy. To get your meats really nice and get that great crispy outside, you need to place your meat on a rack.

Don't have a rack? Never fear, The Fat Bottomed Girl is here! That's right, you can make your very own roasting rack with plain old aluminum foil! Best part is that its disposable! If you use an aluminum pan, the entire thing can be pitched after the meal, too!

Here's how to make a roasting rack:

~Pull out about 12 inches of foil and tear it off. No need to measure, just eyeball it.

~Crumble the foil piece up into a ball- just tight enough to hold it's shape.

~Repeat until the bottom of your roasting pan is covered with a little bit of space between the foil balls (see photo).

Ta da! You now have your own disposable roasting rack! This is also great for draining fried foods, although I'd recommend making smaller balls of foil for draining.

Link-a-dink-a-doo 7/29/08

Here are your Tuesday links:

The latest edition of the Make It From Scratch Carnival is up over at Novel Experiences! Check it out! If you want to join in for next week's carnival at I've Got a Little Space to Fill, use the carnival submission page.

I'm not one to yuck someone else's yum, but this article got my attention. What is the food you hate the most? Check out AOL's Most Hated Foods Poll Results to see what Americans hate most. I will eat most of the things on the list and some I have never tried. My favorite comment has to be the one where a lady calls mayo "salmonella pudding".

I stayed up late last night (Almost till 11! Aren't I daring!) entering a bunch of the awesome giveaways at the Bloggy Giveaways Quarterly Carnival. There is some cool stuff to be won and more will be added all week.


Have you commented on my giveaway posts for the Bloggy Giveaways Quarterly Carnival yet? You have until Friday, August 1 at Noon EST. Leave your email address in your comment on the individual giveaway post!
$25 Visa Gift Card Giveaway
Cocoa Puffs Giveaway
Cookbooks Giveaway

Have a great Tuesday!

Cookbooks Giveaway!

Today, I'm taking part in the Bloggy Giveaways Quarterly Carnival. This giveaway will be open all week. Enter before Friday at Noon (EST) by leaving one comment on this post before then. You do not have to be a blogger to win. Just make sure I am able to contact you! That means leave an email address in your comment or a link to your blog. Winners will be drawn randomly and will be announced in a separate post here at 1 PM (EST) on Friday, August 1st, 2008. If any winner does not reply to me within seven days, a new winner will be drawn from the original comments.

Okay, now for the giveaway!

I have in my hot little hands, TWO cookbooks to give away. They will be separate, so two winners will be drawn and each will win one. You may name your preference in your comment and if you win, I'll do my best to make everyone happy, but the ultimate decision is mine.

The books are: Gifts from a Jar: Soups Chilis & More and Gifts from a Jar: Cookies & Muffins.

Each book comes with instructions for each gift in a jar, tear-out recipe cards to attach to your jars and the fabric and raffia to dress your jars up for gift-giving!

Be sure to enter my other giveaways at Its All for the Best here and here.

Visit Bloggy Giveaways for many, many more!

"Fried Ice Cream" Bon Bons

Have you ever eaten Fried Ice Cream at a Mexican restaurant? Its one of those surprising desserts that you never forget the taste of. These little treats are a little sample of the fried ice cream flavor that you and/or the kids can make at home for a quick frozen treat or for a dinner party dessert.

FRIED ICE CREAM BON BONS

Pint Vanilla Ice Cream

1 pack Graham Crackers, crushed

1/4 C. Brown Sugar

1 T. Cinnamon

1/4 C. Granulated Sugar

Chocolate Syrup (optional)

Chocolate Wafers

Line a tray or baking sheet with wax paper. Mix graham crackers, cinnamon and sugars together in a shallow dish. Using a scoop (small for bon bons, large for dessert), scoop a ball of vanilla ice cream and place it in the sugar mixture. Cover ice cream ball completely and place on lined tray. Work quickly to keep ice cream from melting. Repeat with rest of ice cream and coating or until the number of bon bons desired is reached. Place tray in freezer for about 1 hour or until bon bons are frozen. Store them in an air-tight container in the freezer. Serve cold with chocolate syrup for dipping or drizzled on top and a chocolate wafer for garnish.

TIPS:

~These can be made the day before for a party!

~If making a large batch, line two smaller trays so you can fill one and place it in the freezer while you fill the other one.

~Kids can help by crushing graham crackers and coating the bon bons.

Weekly Tip: No More Clumps

Moisture and humidity can make your salt and sugar clump in their shakers. Frustrating, but easily corrected. I use this tip that my Mom passed on to me: place a saltine cracker in your sugar and place some rice in your salt.

They will absorb the extra moisture without changing the flavor of either and they won't clog your shakers. The rice can be used over and over, but the cracker might need replaced every couple of weeks or so. I had to use a club cracker to fit inside the opening of my sugar shaker.

Works For Me Wednesday

Link-a-dink-a-doo 7/22/08

Linking it up for your Tuesday:



A FABULOUS recipe for the tastiest muffins can be found at FoodNetwork.com! They're called Sunny Morning Muffins and I made them last week. They'll appear here just as soon as I make some worth photographing. I think I overmixed them and they didn't 'fluff" enough, but they still tasted great!



The Make It From Scratch Carnival is back home this week at Stop The Ride! It always gets my creative juices flowing!

Add some pizzaz to your summer salads by following the tips at Perfect Entertaining!

Have a great Tuesday!

Homemade Noodles

Making your own noodles is so easy and a great way to save money (they are cheap to make) and to make sure your family is getting what you want them to have. Simply substitute a whole wheat flour for the all-purpose flour to increase the fiber or substitute two egg whites for the egg to lower the cholesterol. This recipe uses the same dough that I use to make Pirogees.




HOMEMADE NOODLES
1 C. All-Purpose Flour
1 Egg
1 t. Salt
4 T. Water



You will also need two tall boxes (I used cereal boxes) or containers and several wooden skewers or a large floured cloth laid out on a flat surface.



Mix dough ingredients by hand or in mixer with dough hooks until a soft dough forms. Turn dough out on floured surface. Adding more water or flour if needed. Dough should be smooth, but not sticky. Knead for about 2 minutes. Place on a floured surface under an overturned soup bowl to rest. Let rest for at least 30 minutes.



Meanwhile, stand boxes side-by-side on counter top and set one skewer across the tops like a bridge so the noodles can be hung on them to dry. If using the floured cloth, lay it out on a flat counter top or table and noodles will be placed there to dry. Let noodles dry overnight or until completely dried. Store in container with lid (doesn't have to be air-tight).



Roll dough out to 1/8 inch thick or less on a well-floured surface with a rolling pin. Then, using a pizza cutter or sharp knife, cut dough into long strips. You can cut them to any width you choose. Mine were about 1/4 inch wide.



To cook fresh noodles, bring 3-4 quarts of water to a boil; season with salt if desired. Cook for about 3 minutes stirring for the first minute to prevent noodles from sticking. Drain and serve as desired.



For dried noodles, store in an airtight container until ready to cook. To cook dried noodles, bring 3-4 quarts of water to a boil; season with salt if desired. Cook for about 10 minutes stirring for the first minute to prevent noodles from sticking. Drain and serve as desired.

Finally!!!

I finally claimed this blog in Technorati. I have no idea why it has taken me so long to do this, but I feel like an idiot for waiting this long. That's life! :o)
Technorati Profile

Homemade Fresh-Squeezed Lemonade

These hot days of summer call for something cool, refreshing and hydrating. What could be better than relaxing at the end of a long summer day than an ice-cold glass of lemonade? Its a perennial favorite in our house and it can be in yours as well.

FRESH-SQUEEZED LEMONADE

4 large Lemons

1 1/2 Cups of Sugar

1 Cup Ice

Water

Roll each lemon back and forth a few times on a clean counter top or cutting board with the palm of your hand. This will make them easier to juice. Cut each lemon in half and squeeze the juice out of it using a juicer or by hand. Pour the juice (you can strain the pulp and seeds out if you prefer) into a gallon container. Add sugar to the juice adding more or less to your taste. Add about 1 Cup of ice and a quart of water; stir or shake to dissolve sugar completely. Add enough water to make a full gallon of lemonade. You can add lemon slices or the empty halves for garnish and more lemon flavor if desired. Serve cold, store in refrigerator.

Weekly Tip: Baking Clean-up

When you are baking anything made with a batter, wipe any drips off of the pan with a damp cloth BEFORE you bake. It will speed your cleaning time considerably since you won't have to let the pan soak or scrape off the burned crusty batter.

Works For Me Wednesday

Coming Soon To The Fat Bottomed Girl...

Just a quick note for your information: I will be participating in the next Bloggy Giveaways Carnival from July 18th through August 1st.

I won't tell you exactly what I'm giving away just yet, but it will have something to do with food/cooking and you don't have to have a blog to win! Stay tuned!

I'll also be giving something away at my personal blog, It's All For The Best!

Easy Homemade Sloppy Joes

An American classic, the Sloppy Joe is a no-fail hit any time of year. This recipe is a simple one that makes enough for a crowd of about 30 or to divide and freeze for later. Cook them in the oven, in a roaster, on the stove top or in a crock pot.

This recipe is so much tastier than the mix from a can and much lower in sodium. In our family, they are a tradition for birthday parties. You can easily double the recipe and make them in a roaster for a really big group. The first time I had these, I ate 4 sandwiches!

SLOPPY JOES

2 Lbs. Ground beef

1/2 Lb. Ground Pork

1 Large Green Pepper, chopped

1 28oz. can Stewed Tomatoes

4 Small Cooking Onions, chopped

2 Eggs

1 1/2 tsp. Salt

1/2 tsp. Ground Pepper

1/2 tsp. Ground Mustard

1 tsp. Celery Seed

2-3 Cups Corn Flakes, crushed

1 4oz. can Tomato Paste (optional- for thickening & flavor)

Spray inside of your pan or baking dish with cooking spray. In large bowl (or in the pan you'll cook it in), mix all ingredients together (I use my hands to mix it really well).

Oven- Place mixture in dutch oven or large oven-safe dish and bake at 325 degrees for 2 hours, stirring occasionally. If using disposable aluminum pan, double the pan or place it on a jelly roll pan to stabilize.

Roaster- Pour mixture in roaster liner and cook at least 2 hours at 325 degrees. Stir frequently.

Crock pot/ slo-cooker- Place mixture in crock, cook for 4 hours on high/medium or for 8 hours on medium/low. Stir occasionally.

Stove top- Pour mixture in pan. Cook for 2 1/2 to 3 hours over medium-high heat stirring frequently.

Serve on sandwich buns or on hot dogs as coney sauce.

TIPS:

~ These go great with chips, potato salad or macaroni salad and veggies and dip.

~ You can use 1 Tbsp. prepared yellow mustard in place of the ground mustard.

~ Also great as a dip for corn chips.

Weekly Tip: Carry In Tip

Whenever you go to a carry-in or potluck, take an extra plastic bag with you to put your dirty utensils or dishes in when you leave.

Works For Me Wednesday

Link-a-dink-a-doo 7/8/08

The latest Make It From Scratch Carnival is up over at Home Ec 101. The summery goodness is almost too much!

Visit TheOtherWhiteMeat.com for a plethora of pork recipes!

Cruise around Family.com for more great recipe and dinner ideas!

Have a great Tuesday!

Home Fries/ Fried Potatoes

One of my favorite sides to any BBQ-ed meat is home fries. They are simple to make and so delicious! We love them with bacon and eggs for breakfast, too!

HOME FRIES

6 medium potatoes

Salt and pepper to taste

1 small onion

1/4 Cup chopped Green Pepper (optional)

Margarine, butter or oil

Wash potatoes well. Slice in about 1/8 inch slices using a mandolin slicer or knife. Sprinkle with salt and pepper to taste, tossing to ensure even coverage and to separate slices. Heat skillet over medium-high heat and; add 4 Tablespoons of margarine. Add potatoes to skillet turning occasionally to cook evenly. Add onions and green pepper when potatoes are about half-way done to avoid burning onions. Add more margarine as needed so potatoes don't dry out.

Makes 5 large servings.

TIPS:

~6 potatoes makes a lot of slices, but they will cook down, so you'll need more than you think.

~If potatoes aren't browning, cover pan and check to turn occasionally.

~These can be made before your other dishes so you won't get distracted and burn them. They will keep just fine over low heat while you cook the rest of your meal.

Homemade Chocolate Frosting

This is SO much better than the canned stuff! The original recipe comes from the Hershey's can and can be found on their website. Here it is:

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

For more recipes with 5 ingredients or less, visit Rocks In My Dryer.

Link-a-dink-a-doo 7/1/08

The latest Make It From Scratch Carnival is up at Laura Williams' Musings. Check it out!

A great recipe for Homemade Fudge Sauce can be found at Pampered Chef. Yummy on ice cream!!!

While you're making your fudge sauce, why not try making your own ice cream as well? Here's one to try from AllRecipes.com.