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TIP #1
HELPFUL FACTS ABOUT EGGS Gretchen's Goodies - by Gretchen Gire Anthony 1. Do not wash eggs before putting them in your fridge
The majority of eggs have been sprayed and sanitized with an oil coating to preserve freshness. If this coating is removed before immediate use bacteria that may be present can be absorbed through the eggs shell. 2. You can still use an egg that you accidentally cracked If you accidentally crack an eggs shell before you are planning to use it you can crack the egg into an airtight container for future use 3. Grading eggs Federal regulations grade all eggs. These grades are AA, A and B. AA is the highest quality and A and B are the lesser quality eggs. 4. Using and storing eggs Cold eggs are easiest to separate when a recipe call for either egg yolks or white. If you have left over egg whites or yolks they can be stored in an airtight container for up to three days. The whites of an egg can be frozen in an airtight container for up to two months. 5. Egg measurements Two Tablespoons of egg whites is equal to one large egg white; one tablespoon of egg yolks is equal to one large egg yolk. 6. A Fun Egg Fact The pleats in a traditional tall white chef’s hat represent the number of ways that an egg can be prepared. There are 100 pleats in all! More about Eggs... Issue 650 GREAT RECIPES BEGIN WITH GREAT EGGS LOCAL FARM FRESH ORGANIC EGGS FOR SALE IN PALMER LAKE! only $4.00 per dozen 200 County Line Road, Palmer Lake or call (719) 488-3180 Monday - Friday 9am-5pm 
TIP #3
A LITTLE BIT OF FOOD HISTORY... BISCOTTI Gretchen's Goodies - by Gretchen Gire Anthony The word biscotti means twice-baked. This crunchy, stick-like cookie was originally made for long sea voyages. Due to the long baking time, the biscotti would become hard and would last much longer than regular bread. This made biscotti an ideal choice for long voyages. The most popular way to eat biscotti is to dunk it in coffee; although, many Italians enjoy their biscotti dipped in a sweet desert wine. Coffee or wine not your cup of tea? Try a grown -up version of cookies and milk using biscotti instead of cookies. This is a great substitution for more reasons than one – biscotti is also much lower in fat than most cookies. Biscotti comes in a variety of flavors, so you are bound to find one that fits your fancy. Some of the more common flavors are: chocolate chip, cinnamon -almond, cranberry and pumpkin; however, you can also find some more unique types of biscotti such as candied–cherry, ginger and toasted coconut. The more unique kinds can often be found in specialty stores and mail-order catalogs. Make Everyday Sweeter than the Last! |
TIP #2
EVERYTHING IS BETTER WITH CHOCOLATE Gretchen's Goodies - by Gretchen Gire Anthony Occasionally I find an idea that I am so excited about, I go a bit crazy with it. That is the case with covering foods in chocolate. First I tried some of the standards – strawberries, pretzels, marshmallows, etc. But then, something overtook me and I dipped a twinkie or maybe I go really nuts and dip a coffee bean (someone had to try it first)! And now you have discovered my chocolate loving obsession – everything is better with chocolate! The types of foods that one can dip or cover in chocolate is limited only by the imagination, but here are a few tried and true treats. Any type of fresh fruit is wonderful covered in chocolate, but this treat is best when it is eaten on dipping day. If you want to dip and store - try some of these: pretzels, popcorn, nuts, brownies, biscotti, cookies, twinkies or really step out of the box and try some chocolate covered potato chips! When melting chocolate in the microwave, watch out for overcooking. Overcooked chocolate will turn white after it sets. Another great use for chocolate is covering a mistake. That cake that took five hours to put together and fell in the middle, but still tastes great – don’t pitch it! Just cut it into bite sized pieces, cover with chocolate and –VOILA! your cake is saved! It can be your little secret. More about Chocolate... Issue 438 
TIP #4
SPICE UP YOUR OLD RECIPES Gretchen's Goodies - by Gretchen Gire Anthony Bored with the same recipes in your file? Try some easy substitutions to give your old standby a new twist. I love to add fruit to my recipes. Over the holidays I add homemade cranberry sauce to the center of a coffee cake or blueberries to banana-nut bread. One of my favorite recipe additions is to add peeled and diced, tart apples to oatmeal-raisin cookies. You can experiment with even the most tried and true recipes to come up with something that is even more fabulous. One of my favorite recipes to play with is my Rum cake recipe. I have added strawberry juice and rum for a strawberry daiquiri cake that was great! For a totally different taste I have added orange juice and orange liquor. In order to maintain the integrity of your original recipe here are some easy rules of substitution to follow: meat for meat, fruit for fruit, and nuts for nuts. Stick with the same proportions as the original recipe called for and don’t try to substitute things with great differences in consistency (i.e. – water and cream). It is also good to remember not to substitute liquid ingredients with dry ingredients and vice –versa. Good luck and have fun spicing things up! Make Everyday Sweeter than the Last! |