That's the Way the Cookie Crumbles

Every time you make cookies, the formula is always the same. save yourself some time by using it:

first: cream butter, sugar(s), egg, and vanilla,
then mix in dry ingredients. last, mix in morsels.

this is usually what you do unless the recipe indicates otherwise !

The Measuring Song

To the Tune of Twinkle twinkle little star

A tablespoon is 3 Teaspoons
16 Tablespoons in 1 cup
a quart of milk is 4 cups
a gallon of milk is 4 quarts

now i know my measuring i will use it in cook-ing

***

others:
8oz. = 1 c.
16 oz. = 1 lb

Dry Roast?

I LOVE roast, but I HATE it when it is too dry.

Solution: Cut up a red apple and cook it with your roast. Also make sure you are not cooking it at too high of a temperature or for too long, which will cause it to be very dry and chewy.

Wendy's Cookie Tips

1. DO NOT substitute whipped butter for sticks, it will throw off your measurements. Always soften butter by allowing it to come to room temp. Do not melt in microwave unless recipe indicates.

2.Always use large eggs, (Martha says to always use room temp eggs also, they will blend better, and the whites will increase their volume a lot more)

3. Use all purpose flour, unless specifically calls for a different type.

4. Always whisk, or sift your flour.

5. Baking soda and baking powder are both chemical leaveners. When mixed into batters, they produce carbon dioxide, which makes tiny bubbles that add volume add lighten the texture of baked goods. Baking soda is sometimes used if the recipe has an acidic ingredient such as molasses or cocoa. Baking powder contains baking soda along with a little acid (usually cream of tartar) that reacts with the soda, so you don't need an acidic ingredient in the recipe, and cornstarch, which absorbs moisture. baking soda and powder are not interchangable. measur both with a spoon measure and level with a straight edge.

6. Salt deepens flavor. (Wendy likes to use Kosher)

7. Sugar adds sweetness, texture and color.

8. Cookies will freeze for 9-12 months

9 Try to make all cookies the same size, to avoid burt or undercooked cookies.

10. bake a test cookie, if it spreads add some flour to the dough, if it is dried add some cream.

11. Use margarin instead of butter, the flavor is better, if you use butter, always use unsalted or lightly salted to avoid your baked goods to be too salty.

12. Always read the recipe and the directions before making, to avoid mess-ups.

13. DON'T BE AFRAID TO MAKE A RECIPE YOUR OWN!! If there is something you don't like, take it out! if you want to add something, add it!! For instance, wendy doesn't just add chocolate chips to her choc. chip cookies, she adds ground oatmeal and toffee bits. PERSONALIZE IT!!

Food Facts . . . Minerals

Some regulate the body processes. Some become part of the body.

Macro
Calcium - phosphorus
Magnesium
Needed in large amounts

Electralytes
maintain the body's
fluid balance.
Needed in large amounts
Helps muscle and nerve
actions.
Salty taste when sweat
Sodium, chloride,
Potassium
Magnesium
Calcium - phosphorus

Micro
Needed in small amounts
iron, zinc, sodium, and chloride


Osteoperosis - lack of calcium and other bone strengthening minerals causing bones to break and to be porous and weak.

Anemia- low iron in the blood. less red blood cells formation, red blood cells carry oxygen feeling weak and tired. Girls are at greater risk.

Food Facts . . . Vitamins

Vitamins regulate body processes, help body use the nutrients you consume from food, and regulate cell funtions.

Fat soluble vitamins: stored in fat tissues, need fat to be absorbed. Vitamins K,A,D,E

Water Soluble: Need water to be absorbed, must be replenished every day.
Vitamins C, B
Vitamin C, ascorbic acid
Vitamin B, Complex
Thiamin, Niacin
Strawberries, Potatoes
B6,B12, Folate Citrase,

Antioxidants : protects against cell damage, helps prevent Cancer
Vitamins A,C,E

Folate, Folic acid, folacin are the same as B vitamin. Can help prevent neural tube defects in unborn babies.

Vitamin K - clots (if you have a cut)
Vitamin C - keeps connective tissue strong
Vitamin D - AKA the sunshine Vitamin, body makes it in the sun.

Cooking Terms

Slice - To cut food in large thin pieces

Cube & Dice - cut in small pieces (1/2 in)

Chop & Mince - cut food into small irregular pieces
chop (1/4 in) smaller for mince.

Score - make shallow straight cuts in surface of food

Grate - cut food into small pieces by rubbing on rough surface of grater. . .

Stir - mix by hand, with a whisk or spoon in a circular motion

Mix, Combine, Blend - mix ingredients thoroughly.

Beat - Mix foods vigorously, over and over motion

Cream - beat together ingredients (sugar, shortening) until soft and creamy or sometimes, light and fluffy (whip)

Whip - add air to mixture, by beating until light and fluffy

Fold - cut down through the mixture move across the bottom and back to surface

Scald - To heat a liquid (like milk) to the simmering point.

Pare - Cut a very thing layer of peel from fruits or veggies.

Blanch - To put food (like a peach)in boiling water, for a short time so it will peel more easily.

Sift - To put a dry ingredient through a fine sieve.

Shred - To tear food into long thin pieces

Knead - to work dough by pressing and folding until it becomes smooth and elastic.

Baste -to brush or pour liquid over food as it cooks

Pureé - to press food through a food mill or fine strainer to make it smooth and semi-liquid

Marinate - to soak in an acid oil mixture

Grease - to rub with fat or oil

Dilute - Add water to another liquid

Sauté - to simmer food (veggies) in a small amount of fat/oil until tender or transparent