1 teaspoon, substitute 1/2 teaspoon cinnamon plus 1/2 teaspoon ground
- Apple Pie Spice: 1 teaspoon, substitute 1/2
teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom
- Pumpkin Pie Spice-Amount: 1 teaspoon; Substitute:
1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground
allspice plus 1/8 teaspoon ground nutmeg
- Egg: 1 whole egg…Substitute:
- 1/4 cup egg substitute (examples include: Egg
Beaters, Second Nature, Scramblers); check label for specific directions
- Reconstituted powdered eggs; follow package
- Flour, Cake: 1 cup, substitute 1 cup minus 2
tablespoons all-purpose flour and replace with cornstarch
- Flour, Self-Rising: 1 cup, substitute: 1 cup
minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2
- Baking powder: ½ tsp cream of tartar and ¼ tsp
baking soda for 1 tsp baking powder
Buttermilk: 1 cup milk 1 TBS
lemon juice or vinegar…or just thin down plain yogurt with a little milk to make
- Bake cupcakes without a muffin tin by using
aluminum liners or placing the cupcakes in Mason jar rings
- Don’t have brown sugar? You can make your own
with white sugar and molasses! 1 cup
sugar and 1 TBS molasses (unsulfured)
- Rum: any amount, substitute: 1 part rum extract
plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum
extract plus 3 tablespoons water.
- Wine, Red: Any…Substitute: The same amount of
grape juice or cranberry juice
- Wine, White: Any…Substitute: The same amount of
apple juice or white grape juice, or chicken stock
- Sweetened condensed milk: 1/2 cup boiling water; 1 cup nonfat dry milk;
2/3 cup sugar; 3 tablespoons melted butter; a few drops of vanilla
extract. Place in a blender and blend
until smooth. OR: 1 can (12 ounces)
evaporated milk; 1 1/2 cups granulated sugar; 1/2 teaspoon vanilla extract. In
a medium saucepan over medium heat, combine the evaporated milk with the sugar.
Bring to a boil, stirring constantly.
Remove from the heat and let stand until cooled. Add vanilla. Cover and refrigerate, or use immediately in
CANDY TIPS…temp check/altitude
adjustments, storing, etc.
On the day
that you are making cooked candies, place your candy thermometer in a pan of
boiling water. Allow it to reach
temperature. If the temperature of
boiling water that day is 203°F, subtract that amount from sea level
boiling water temperature of 212 degrees F.
EXAMPLE: 212-203= 9 degrees. Now, subtract 9 degrees off of your candy
recipe’s temperature, and that is the temp you use for your candy.
to figure it (if you do not want to go to that bother) is to lower the cooking
temperature given in the recipe by approximately 2 degrees for every 1,000 foot
of elevation. EXAMPLE: 4500 ft. X 2 = 9 degrees.
Melting chocolate? Use a slow cooker. Fill with water approx. 2 inches. Add pint jars or bottles with chocolate
chunks for melting. Melt on
HIGH…uncovered. Be very careful not to
get any water inside the jars with the chocolate…it causes seizing of the
FREEZING COOKIE DOUGH
cookies like oatmeal and choc. chip, scoop dough onto a freezer paper lined
cookie sheet and freeze individually first.
Then place in heavy duty plastic bag…trying to get as much air out a
possible. Double wrap in a good quality plastic wrap, then in aluminum
foil. Label. When ready to bake, let dough thaw in fridge
a few hours. Bake as directed. Freeze sugar cookie dough in large balls of
Keep cookies softer by storing with slice of bread
- First, pick the right cookies for shipping. Moist bar cookies like brownies, left right
in a disposable pan is a good way to go.
Or a drop cookie or slice roll cookie.
Shortbreads and tea cookies, biscotti’s, ship well.
- Cookies that do not ship well are really moist
cookies like an applesauce cookie…they will sweat and also stick to liners,
- Second, wrap cookies well, and insulate well
with either crumpled wax paper or plastic wrap.
Also, insulate box of cookies in another box with air popped popcorn
- Store cookies with a slice of bread to keep them
fresh and softer.
FREEZING YEAST DOUGH
is best frozen after it is kneaded and before the first rise. To freeze dough,
divide it into the desired amounts and flatten into disks that are about 1 inch
thick. Place flattened dough on baking sheets and freeze for 1 hour. When dough
is frozen, remove from the freezer and wrap tightly with either plastic wrap or
aluminum foil. Then place in resealable plastic bags and return to the freezer.
Dough can be kept frozen for up to 4 weeks. For even thawing, place in the
refrigerator overnight. When ready to use, place dough on your kitchen counter;
cover it lightly and let it come to room temperature (first rise). Punch the
dough down. Proceed as usual with shaping and the second rising.
FREEZING DOUGHS AFTER SHAPING
Place shaped dough on a cookie sheet and put in the
freezer for one hour to harden. Remove from freezer and wrap in plastic wrap or
foil. Place in a self-sealing plastic bag and return it to the freezer. Dough
can be kept frozen up to 4 weeks. To thaw, unwrap the dough and place it on a
lightly greased cookie sheet or pan. Lightly oil the top of the shaped dough
and cover tightly with a piece of plastic wrap or foil. Thaw overnight in the
refrigerator. Remove from refrigerator, partially unwrap, and bring to room
temperature. Let the dough rise until it passes the “ripe test“. Bake according
to the recipe directions.
For every 1
foot of tree height you need: 100 lights (min); 9 ft garland; 20 ornaments
Use pre-lit pine garland wrapped in around the center of the tree to make the tree look fuller.
Stringing lights down the center of the tree helps with the glow and
Use a pool
noodle and funnel to water a live tree without having to get down on the ground
and try to reach under the boughs and pour at the same time.
fake trees in plastic wrap for easy storage.
Add a little
pizzazz to your Christmas lights with ping pong balls!
Use a dust buster or hair blow dryer to freshen up the tree.
strand…hand and band.
strands, like for outside, consider using a hose roller. Or, hangers… Store lights wrapped neatly on a
hanger. Can also use a piece of
cardboard to wrap lights on.
on lightweight plastic and fold up neat.
cut to about 12 inches with slit in each end to hold the ends of the lights
Use a coffee
filter to wrap around ornaments before packing. Glue party cups to cardboard
and place ornaments inside cups. Layers nicely inside a tote.
GIFT WRAP PAPER
inside a dress bag or under bed storage bag, OR, in a 5 gallon bucket.
in a magazine box or magnetic folder holder for side of file cabinets
Store in small
kids dress bags, round laundry basket, or big durable plastic bags.
Place a can
beneath your candle in a hurricane vase — you’ll use less filler, and your
candle will sit perfectly straight.
whipped cream in dollops or spread on freezer paper lined cookie sheet and cut
out with cookie cutters for fun shapes on hot cocoa.
of ribbons or fabric strips (in any color scheme) onto a string of lights for an
Make a ‘Kids
Kit’…all through the year buy little project kits at craft stores or dollar
stores that can be used during the holidays to keep kids busy…particularly fun
at Grandma’s house. Could also contain books, movies, games.
If you have
similar foods at Christmas meals as you do at Thanksgiving, make a bigger batch
and freeze…mashed potatoes, stuffing, pie dough, etc.
keeps in a thermos for easily an hour.
painter’s tape and hot glue to hang cards and decorations without damaging the
out on counter…not fridge.
place, but not the fridge…they don’t like temps under 50°F
tangerines, oranges, limes…store in an airtight bag in fridge
in hot, hot water, 125°F or rinse in 3:1 ratio water/vinegar…dry well, store in
fridge with slightly damp paper towel over them.
blueberries…3:1 vinegar rinse, then in fridge once dry.
Command Hooks on top of your doorframes or mirrors to hang banners.
to your cabinets to display your holiday cards somewhere you’ll actually see
egg yolks from whites with a water bottle.
browns in the waffle iron…crispy and quick.
potatoes from budding, place an apple in the bag with the potatoes.
your chocolate chips from sinking to the bottom by coating them in flour first.
heating pad to make frozen dough rise faster.
a cup of butter with a cup of flour and spread in an ice cube tray and freeze.
Store the cubes in a container in your freezer and use a cube with a cup of
milk heated slowly over low heat stirring till thickened for an instant white
tongue depressor in your sugar and flour canisters for a quick means of
levelling off your dry measures.
in aluminum foil when putting in the refrigerator and it will keep for weeks.
butter and grate into dry ingredients…let thaw a few minutes…will blend/cut
into biscuit dough or pie dough so much easier.
sugar tips—apple slices, lettuce in bag.
stuffing in muffin tins to maximize crispy surface area and make easy single
comes to keeping clothing static down during the dry cold winter months mix up
3 TBS fabric softener, a ½ cup water, and ¼ cup white vinegar. Place in a spray bottle. Spray on the underside of garment lightly to
help with static cling.
as glue in making gingerbread houses.
cream in a Ziplock bag…keeps it soft and doesn’t grow whiskers as fast.
in the oven…less mess—line a cookie sheet with aluminum foil (Make sure the
foil extends up the sides of the pan so it captures all the bacon grease and
clean-up is easier.), place a cake cooking rack on that, then lay out slices of
bacon. Place in a cold oven and turn it
to 400°F. Lay a layer of foil over the bacon; this will
keep grease from popping all over the oven. Remove the foil for the last few
minutes of cooking for “final crisping.” Takes 15-20 minutes depending on the
thickness of the bacon and how crisp/brown you like it. Carefully remove pan
from the oven and quickly remove bacon onto a paper towel lined plate.
slow cooker for hot cocoa in large quantities.
own Christmas potpourri with ingredients such as whole cloves, cinnamon sticks,
apple peels, and orange rinds in a pan of water. Simmer gently.
For a cheap
and classy alternative to expensive tabletop trees, make a cone out of card
stock and glue on some bead garland.
Use a cooler
to keep your food warm. Line with a blanket.
and label all your pots and pans a few days prior to cooking to make sure you
have what you need.
baking dishes with vegetable spray over an open dishwasher door to catch the
overspray, and make it easy to clean up.
cake-release mix and your cakes will never stick to the pan again: ½ cup
shortening; ½ cup veg. oil; ½ cup flour.
in unopened packaging in a pan in the refrigerator on the bottom shelf. Allow
approximately 4 hours per pound to thaw. Leave turkey in unopened packaging.
OR…Cover completely with cold water…in the sink, change water every 30 minutes
to keep turkey surface cold. Allow 30 minutes per pound to thaw.
apples, pour Sprite over them to prevent browning.
salad fresh…place one or two coffee filters inside a bag and blow (co2) into
Use a can of
coconut milk and a box cake…no eggs or oil needed and still makes a nice moist
hooks to make hanging decorations a snap…great on the back side of a door,
using a ribbon to hang a wreath…doesn’t ruin the door frame.
take up a lot of room in your refrigerator, so organize a cooler with
condiments and extra ingredients you’ll need access to while cooking, or use it
to stow random items you won’t need so you can use that valuable refrigerator
real estate for drinks or party food essentials.
clip/tags to the end of the tape to make it easy to grab.
grocery delivery services to save time/headache.
different wrapping paper for each child’s presents. Even if they can’t read,
they know which gifts are theirs.
Use a mixer
to shred cooked chicken.
Use a paper towel stand for stacking ribbon.
digital inventory of the contents of each of your holiday storage bins. It’s
the perfect solution for organizing holiday decorations. All you do is click on the Bin #1 folder and contents
will be listed. No more going down to
the basement storage room and pull out bins to remember what decorations you
have. You can also label each bin with a number and QR code, and scan that way.
phone on airplane mode. Helps devices
regain battery strength by eliminating apps or services running in the
photograph passport, identification, and itinerary. If you are traveling out of
the country save these images for offline access and email them to your personal
account. It is always important to have an extra copy of travel docs.
screenshot of directions anytime you travel because once you have saved the
directions, you can turn off your phone’s navigation and location services in
order to conserve the battery.
If you are
an online shopper checkout Ebates before buying anything. Most major stores
have tons of deals that you can cash out on. Ebates gives you all the special
promotions and cash back offers in one spot.
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Sources: Pinterest, Joy of Cooking, Real Simple, Taste of Home
Presented by: Teresa Hunsaker, USU Extension, Weber County FCS Educator firstname.lastname@example.org