Archive Category: 'Food'

• Fresh Fruit Pies: Kitchen Cheat Sheet: Fresh Fruit Pies: Kitchen Cheat Sheet Fruit Quantity Sugar Flour Shortening Variations Apples 6 apples or 3 c. sliced 1/2 to 3/4 c. 2 tbsp. 1 tbsp. Add 2 to 4 tbsp. crab apple or quince jelly or 1/2 tsp. cinnamon or nutmeg Apricots (fresh) 3 c. slided 1 c. 3 tbsp. 1 tbsp. Add 1/8 tsp. nutmeg or 2 drops almond flavoring Blackberries Blueberries Elderberries Huckleberries Raspberries 3 c. 2/3 to 3/4 c. 3 tbsp. 1 tbsp. Add 2 tbsp. lemon juice to [...]
• 25 Vintage Baking Tips: Timeless Wisdom: I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940’s through the 1950’s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Baking Tips Butter and sugar can be creamed easily when butter is hard by warming the [...]
• 12 Easter Sweet Treats: {Recipes}: Easter is just around the corner (can you believe it!). For this week’s Recipe Hit List, I’ve gathered together a dozen sweet recipes that both young and old will enjoy. Some are little fussy to make, others are quite simple. Each of them will conquer any sugar cravings one might have . strong>12 Easter Sweet [...]
• Frosting Recipes You Can Make In A Flash: How many times have you wished you could find a quick way to make luscious frostings? Just follow these recipes and you’ll turn out the creamiest frostings in the twinkling of an eye. strong>Magic Chocolate Frosting Imagine! Only 10 minutes, no beating, yet the perfect chocolate frosting with a rich “fudgy” taste. Makes 1 1/2 cups, or [...]
• Vintage Pie Making Tips: Timeless Wisdom: I’d be hard-pressed to name someone who could bake a pie better than my grandmother, and I’m sure it’s the same for most of you too. obody can make pies like our grandmas did with tasty fruit fillings, melt-in-your-mouth flaky pastry, pies baked “just-right”–and they whipped them up effortlessly without glossy french cookbooks or fancy kitchen [...]
• 17 Tasty Casserole Recipes: Here’s the latest batch of casserole recipes that I’ve been collecting (can you ever have enough casserole recipes?). You’ll find the first list here: 12 Make Ahead Casserole Recipes and another batch for breakfast casseroles here: 12 Breakfast Casseroles. strong>17 Tasty Casserole Recipes *Note: Descriptions below are quotes from the recipe sites Alfredo Chicken ‘n’ Biscuits: (As [...]
• Recipe Term Definitions: Beaten Eggs: Eggs, Slightly Beaten: beat eggs with fork just enough to blend whites and yolks. Eggs, Well Beaten: beat eggs (yolks and whites) until light and frothy. Egg Yolks, Well Beaten: beat yolks until thick and light colored. Egg Whites, Beaten Stiff: beat egg whites until they stand in peaks when beater is lifted out. Points of peaks droop [...]
• Cooking Timesaver: Make Ahead Herb Seasoning Salt: How nice would it be to have a ready supply of crushed garlic, onions, herbs & seasonings at your fingertips, whipping up batches only once a year? Today’s feature is from Pink Bites with usage tips & a bulk recipe for Herb Seasoning Salt (Tempero Mineiro): blockquote> Helpful Notes: Use the seasoning in soups, stews, rice, beans, meats, [...]
• 18 More Slow Cooker Recipes: I’m always on the lookout for quick & easy recipes that I can throw together in minutes then walk away to take care of other things while supper cooks (and they need to be tasty too!). This is the second batch of slow cooker recipes here on Tipnut, you can view the first batch of [...]
• Meat Budget Stretcher Tip: Stuff It!: I was preparing last week’s vintage cooking tips when I came across this and had an aha! moment: blockquote>Cut pockets in your meat and put money in your own. Filling good meat with stuffing is one of the most attractive, delicious (and simple) ways to do a bit of stretching. Chops, breast, shoulder–almost any cut can be [...]
• Oven Meals That Save Pot Watching: Tip Sheet: DO’S ul> If you’re planning a baked main dish, thumb through your favorite recipe or cookbook for a dessert or a vegetable, or both, that bake at the same temperature–not necessarily for the same time. If the dishes in your meal bake for different lengths of time, plan to put each dish into oven so that all come [...]
• 25 Vintage Cooking Tips: Timeless Wisdom: These quick tips come from a large collection of vintage tips I’ve collected from cookbooks and magazines from the 1940’s and 1950’s. Many are tried and true while others may be new to you. Enjoy! 25 Vintage Cooking Tips ol> A little oatmeal adds much flavor and richness when used as a thickener for soups. Try it. Believe it [...]
• 10 Ways To Make Cube Steak: Recipes: I read an interesting article on The New York Times last week about beef cube steak and it mentioned that sales increased by 10% in the last quarter of 2008. This is surely a sign of where the economy’s at and signaling a growing interest in budget cooking (you can read the article here: Turning [...]
• Freezing Cookies & Cookie Dough: Tip Sheet: Frozen baked or unbaked, cookies from your freezer have the same flavor and texture as freshly baked cookies. If your freezer is crowded, you’ll probably prefer to freeze unbaked cookie dough–it takes less freezer space and needs no special handling to prevent breakage. On the other hand, cookies baked before freezing are ready to eat [...]
• 25 Vintage Food Prep Tips: Timeless Wisdom: This collection of vintage tips was gathered from books and magazines that were published in the 1940’s, most are still quite useful for today’s kitchen. he Timeless Wisdom Collection has evolved into a regular weekly feature here on Tipnut, I’m glad so many of you enjoy them like I do . I choose them for [...]
• Meat Free Recipes For Lent: Just a few short years ago we relied on traditional family recipes to fill the gaps during Lenten fasting, but now the internet introduces to us meat-free recipes that we normally would never know about or come across. If you’re not Christian or not practicing fasting this year, these recipes give you an opportunity to [...]
• Tips To Make Pretty Molded Salads: This is an article from a vintage tip sheet titled “The Art Of Salad Making” that was written by Mary Hale Martin, Libby’s Home Economist. She was a fictional persona created by Libby’s with the same purpose as Betty Crocker (another fictional character)–to provide helpful cookery hints and tips that would also promote the brand [...]
• 20 Things To Make With Potatoes: Recipes: Potatoes are a staple for many meals since they’re cheap, tasty & filling–making this vegetable a budget dinner favorite. There are so many different ways to prepare them, but a lot of times we can fall into the old easy stand-bys: mashed, boiled & baked. This week’s Recipe Hit List offers 20 different recipes for [...]
• Baking Homemade Bread: Troubleshooting Tips: Bread Is Too Small ul> Reason Why: The oven was too hot or the dough was too cold What To Do: Check the temperature of the oven and place the pans in the oven so they are not touching to assure a good circulation of warm air. The dough should rise at room temperature (between 75° and 85° [...]
• 20 Pita Recipe Picks: This week’s Recipe Hit List is all about Pitas: Dips, chips, wraps, pizzas and even how to make your own homemade pita bread. Delish! Here’s what I found around the net this week… Recipe Hit List: 20 Pita Picks *Note: Descriptions below are quotes from the recipe sites White Bean Dip with Pita Chips: This dip is excellent as [...]
• Herb Cookery: Vintage Tip Sheet: Balm The leaves of this herb have a delightful lemon flavor, but when used fresh should be subjected to a little simmering in boiling water to bring out their true flavor. Some herb leaves used fresh do not require this, but balm leaves do. Use with hot tea, in cold fruit punches. Add a small one to milk [...]
• Make Your Own Frozen Dinners: Today’s feature is from Bohemian Revolution with Make Your Own Pre-Cooked Frozen Dinners: Even though some frozen dinners are less unhealthy than others, they’re still pricey. You pay for that convenience. There’s a better option: make your own frozen dinners. The advantages to making your own are: you can control what goes in them, there’s no need [...]
• Recipe Hit List: A Medley Mix Of 12 Tasty Recipes: Nothing too structured with this week’s Recipe Hit List, I have homemade breads, rolls, biscuits, cakes, and a lasagna and pot roast tossed in as well. Quite a mix this week but they all look delicious! A Medley Mix Of 12 Tasty Recipes *Note: Descriptions below are quotes from the recipe sites Sausage Roll Tutorial: Mouth watering, flaky, tender, [...]
• 26 Cooking & Baking Tips: Timeless Wisdom Collection: These tips for cooking and baking are from a large collection of tips I’ve gathered together from a variety of cookbooks and magazines, most are from the 1940’s through the 1960’s. Homemaking was serious business and a lot more difficult to manage in those days so every little trick was greatly appreciated. Many were provided by [...]
• How To Make The Best Chicken Stock In Your Slow Cooker: Today’s feature tip is from The Cottage Smallholder with How To Make The Best Chicken Stock In Your Slow Cooker: This stock works with cooked chicken bones or a fresh carcass. The latter makes better stock, I think. If you remember to remove the chicken when it is cooked (1-1.5 hours depending on size) you [...]