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

Fruits. . . Picking Produce

Apples (all year, but best in autumn): Firm, crisp, full color with no bruises, soft spots, or shriveled skins.

Apricots (June and July): Golden yellow to orange-yellow, plump, and firm enough to yield only slightly to pressure. Avoid soft, shriveled, or dull-looking fruit. Ripen in a paper bag at room temperature.

Bananas (all year): Solid yellow or lightly flecked with brown. If soft and with spotted or brown skin, mash and use for baking. Ripen hard green fruit in a paper bag at room temperature.

Blueberries (June through August): Plump, firm with dusky blue color.
Cantaloupes (all year, but best in summer): Pleasant perfumelike aroma; heavy for their size; no stem at end. Rind should yield to gentle pressure. Ripen at room temperature; they’re ripe when skin beneath webbing has turned from green to beige.

Cherries (June and July): Plump with bright color — red, purplish-black, or golden with a pink blush (depending upon variety); fresh stems (not discolored or dry).

Coconuts (all year, but best in late autumn): Heavy for their size, with lots of juice that sloshes when fruit is shaken. Avoid moldy or wet “eyes.”

Cranberries (October through December): Plump, shiny, firm with bright to dark red color.

Figs (summer to early autumn): Smooth and yielding to gentle pressure, but not soft. Harvested ripe, thus very perishable. Color correlates with variety.

Grapefruit (all year, but best in winter): Firm and heavy for their size, with no discoloration at stem end.

Grapes (all year, but best from late summer to late autumn): Plump, colorful, from deep purple to pale green; smooth, firmly attached to fresh-looking stems. Avoid shriveled or discolored fruit.

Honeydew melons (late summer to early autumn): Firm, creamy white, smooth surface; slightly soft at blossom end; heavy for their size. Ripen at room temperature; they’re ripe when they smell perfumed.

Kiwifruit (all year): Slightly firm, fuzzy, yielding to gentle pressure. Ripen at room temperature; they’re ripe when they smell fruity.

Kumquats (winter): Small, bright orange, with shiny green leaves. Avoid blemished or shriveled fruit.

Lemons (all year): Firm, shiny, heavy for their size. Avoid shriveled or hard fruit.

Limes (all year): Firm, shiny, heavy for their size. Avoid shriveled or hard fruit.

Mangoes (all year, but best in spring and summer): Yellow-orange to reddish skin that may be slightly mottled, yielding slightly to gentle pressure. Avoid bruised or shriveled fruit. Ripen at room temperature.

Nectarines (summer): Plump, rich-colored yellowish to reddish skin, with slight softening on stem end. Avoid shriveled, rock-hard, or bruised fruit. Ripen in a paper bag at room temperature.

Oranges (all year, but best in winter and early spring): Firm and heavy for their size. Avoid spongy or dry-looking fruit.

Papayas (all year, but best in spring and summer): Greenish-yellow to yellow and smooth; yield to gentle pressure. Avoid shriveled or bruised fruit. Ripen in a paper bag at room temperature.

Peaches (May through September): Yellow or creamy color with red blush (depending on variety), slightly fuzzy; fairly firm, but yield to gentle pressure. Avoid shriveled or bruised fruit. Ripen in a paper bag at room temperature.

Pears (all year, but best in late summer to early winter): Color depends on variety; no discoloration at stem end; firm, but yield to gentle pressure. Avoid bruised or overly soft fruit. Ripen in a paper bag at room temperature.

Pineapples (all year): Firm fruits, heavy for their size, with fresh-looking leaves; plump and glossy eyes; fragrant aroma. The color will depend on variety, but usually dark green indicates that fruit is not fully ripe (once picked, they will not ripen further). They’re ripe when you can pull out a leaf with a gentle tug.

Plantains (all year): Always eaten cooked. Green to near-yellow fruit is starchy and usually boiled. Very ripe plantains have dark brown to black skin and are good for sautéing and baking.

Plums (summer): Bright color, green to red to purple (depending upon variety); plump, slightly firm, but yield to gentle pressure. Avoid shriveled or overly soft fruit. Ripen at room temperature.

Pomegranates (September through December): Fresh-looking fruit that is heavy for its size. Avoid shriveled fruit, any with broken peel, or fruit with soft spots.

Raspberries and blackberries (summer and early autumn): Plump; dry, rich color, from red to black. Select carefully and avoid moldy or mashed fruit.

Rhubarb (April and May): Firm, crisp, fairly thick stalks that range in color from pale pink to deep red. Avoid soft stalks. Leaves are poisonous.

Strawberries (all year, but best in early spring through summer): Firm with bright color and fresh-looking leaves and stems. Select carefully, and avoid moldy or mashed fruit.

Tangerines (late autumn to early spring): Bright orange color; heavy for their size. Avoid bruised or overly soft fruit.

Watermelon (May through September): Smooth skin; rich red or yellow flesh, with no brown or black seeds; heavy for its size.

Vegetables. . . Picking Produce

Artichokes (spring): Compact, plump, heavy, with thick, green, tightly closed leaves. Avoid if leaves are dry, spreading, or hard-tipped.

Asparagus (spring to early summer): Straight stalks with closed, compact tips and full green color, except for white ends. Avoid if shriveled or have spreading tips.

Avocados (all year): Shiny green or mottled purplish-black (depending upon variety); yield to gentle pressure. Ripen in a paper bag at room temperature.

Beans, green and wax (all year): Firm, crisp, bright color without blemishes.
Beans, lima and fava (late summer and early autumn): Firm, crisp, smooth skins without blemishes.

Beets (all year, but best from summer to late autumn): Firm, small to medium-size, bright colored, smooth skins; preferable with fresh green tops attached. Avoid if bruised, soft, or overly large.

Broccoli (all year): Dark green, firmly clustered buds on firm, but not thick, stalks.

Broccoli rabe (all year): Perky leaves, with thin green stalks and small bud clusters. Avoid stalks with yellowish leaves.

Brussels sprouts (autumn through early spring): Firm, tightly wrapped green heads free of black spots.

Cabbage (all year): Firm, heavy for its size, with brightly colored (green or red) outer leaves and no black blemishes.

Carrots (all year): Firm, straight, with bright orange color, preferably with fresh green leaves attached. Avoid if limp or cracked.

Cauliflower (all year): Firm heads with tightly packed creamy white clusters and fresh-looking green leaves. Avoid those with blemishes or black spots.

Celery (all year): Crisp, pale green stalks with fresh-looking leaves. Avoid stringy, bruised, or limp stalks.

Chayote (all year, but best in summer): Small, firm, unblemished.

Corn (late spring through summer): Medium-size ears with plump, milky kernels, smooth green husks, and soft silk ends.

Cucumbers (all year, but best in summer): Medium to small, with bright green color. Avoid any with soft ends, blemishes, or wax coatings.

Eggplant (all year, but best in summer): Firm, glossy purple or white with fresh green cap, heavy for its size. Avoid if soft, wrinkled, or very thick-skinned.

Endive (all year, but best autumn through spring): Small, compact, snowy white leaves edged in pale green. Avoid wilted leaves.

Fennel (autumn to early spring): Firm, unblemished white bulbs with fresh looking feathery fronds attached.

Garlic (all year): Firm, unblemished heads with tight, compact cloves. Papery skin should be soft, not brittle.

Kohlrabi (spring through late summer): Small, young bulbs with fresh-looking stems and leaves.

Leeks (all year, but best in autumn): Firm, unblemished white base with fresh-looking green leaves.

Lettuce, greens (all year): Crisp, unblemished leaves; color depends upon variety. Avoid brown edges.

Mushrooms (all year, but peak for wild mushrooms like oyster or shiitake depends on variety): Firm, plump, unblemished with tightly closed caps and fresh-looking stems. Select carefully, avoiding mold. Best bet: Buy exotic mushrooms from a good gourmet produce store.

Okra (spring through early autumn): Young, firm, tender green pods.

Onions (all year, but certain varieties best in late spring or early summer): Clean, dry, firm with papery husks, and no sprouts or soft spots.

Parsnips (all year, but best in late summer): Firm, smooth, small to medium-size. Avoid overly large roots (a sign of age) and any with gray, soft spots.

Peas, green (spring through early summer): Firm, bright or light green, with well-filled pods. Avoid swollen, wrinkled, or immature dark green pods.

Peppers (all year): Firm, shiny, thick-fleshed with bright color, green, red, orange, or yellow (depending upon variety). Avoid blemishes, soft spots, or darkened stem ends.

Potatoes (all year): Firm, smooth skinned, well shaped, with no sprouts or blemishes.

Radishes (all year): Firm, smooth, bright color, red or white, with fresh-looking leaves. Avoid blemishes or black spots.

Rutabaga (autumn and winter): Large, heavy with no soft spots. Usually coated with a thick protective wax. Also known as yellow turnip.

Spinach (all year): Bright green, fresh, tender leaves with no yellowing or wilted ends.

Squash, summer or soft-skinned, such as zucchini, yellow, straight neck, patty pan (all year, but best in summer): Smooth, bright skin, bright color, green or yellow (depending on variety), heavy for its size.

Squash, winter or hard-skinned, such as acorn, butternut (all year, but best in autumn): Unblemished, rich color, green, white, yellow, or gold (depending on variety), heavy for its size, with hard skin and stem end intact.

Sweet potatoes (all year, but best in late autumn): Firm, uniform shape with even color and no blemishes. Avoid very large ones (sign of age).

Tomatoes (all year): Firm, plump with unblemished skin; color and size depends on variety.

Turnips (all year, but best in autumn and winter): Firm, unblemished, heavy for their size with fresh-looking tops.