Baking tips
I love it when I have a great tip that helps me in the kitchen to make my experience all that better. I have written about a couple of my favorites. Please take a look and let us know what your best tip for baking is.
#1.
Take a heavy-duty zipper-seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two-piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup!
#2.
Add ¼ cup all purpose flour to any box of cake mix and it will taste much more like a homemade cake made from scratch.
#3.
Applesauce and plain yogurt are great fat substitutes. For maximum texture and flavor, replace no more than half the fat listed in a recipe. So if a recipe calls for a 1/2 caup of butter, you can substitute 1/4 cup applesauce. You'll cut out more than 40 grams of fat and 400 calories.
#4.
If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of
the pan.
What's For Supper Ya'll?
White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com
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the pan. 
2 comments:
Those are great! I will try them. Thank you.
I like the idea of less fat and calories. :) Thanks for the tip.
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