I am sodium sensitive, so when I make dishes, I either eliminate all of the salt or cut it way back. Since cakes, muffins and cookies have baking powder or baking soda in them, is it okay to leave out the salt? Will the baked goods still rise? —P.H., Northfield, Minnesota
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Feb 29th, 2012. Comment. 
If you don’t seem to have much success with making baked goods, there may be a simple answer—your baking powder and/or baking soda may not be fresh. The shelf life for these products is about 6 months, but here’s how to test for freshness to be sure:
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Jan 18th, 2012. Comment.
Mini Painted Pumpkins and Pumpkin Cookies – Attractive and Tasty Party Pleasers
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Home Page > Hobbies > Crafts > Mini Painted Pumpkins and Pumpkin Cookies – Attractive and Tasty Party Pleasers
Mini Painted Pumpkins and Pumpkin Cookies – Attractive and Tasty Party Pleasers
Posted: Oct 10, 2009 |Comments: 0
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When is it we don’t usually think about whipping up a batch of pumpkin cookies until Halloween? I guess that’s when the pumpkins are ripe for the picking. The enticing aroma of freshly baked cookies fills your home with a warmth and coziness unlike anything else.
Here’s a great tasting recipe for Pumpkin Cookies that is ideal for all the pumpkin pie lovers in your life:
Ingredients:
1/2 Cup softened margarine
3/4 Cup brown sugar
1 Egg
1 tsp. Vanilla extract
1 Cup canned pumpkin
2 Cups all purpose flour
1 tsp. Baking soda
1 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1 Cup raisins (optional)
Directions:
Preheat oven to 350 degrees F. / Yield: About 3 dozen cookies
In a large bowl beat margarine and sugar until smooth. Beat in the egg, vanilla and pumpkin until creamy. Add dry ingredients and mix just until blended. Do not over-beat.
Drop cookie dough by rounded teaspoonfuls onto lightly greased cookie sheet about 1 inch apart and bake for 15 minutes. Remove from cookie sheet and cool on rack.
With Halloween, of course, comes the decorating of pumpkins. You can chose to either carve your pumpkin into a traditional jack-o-lantern or Halloween design, or you can opt for the more modern technique of painted pumpkins. There are many styles and designs from which to choose.
If you give it a try you won’t be disappointed. For Halloween, even the “not so perfect” ones will work great! You shouldn’t be out for perfection, just pure, clean fun.
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Charlotte Winslow adores pumpkin cookies, as well as her whimsically cute painted pumpkins. Why not try something new this Halloween?
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Charlotte Winslow adores pumpkin cookies, as well as her whimsically cute painted pumpkins. Why not try something new this Halloween?
Filed under Holiday Recipes by on Jan 9th, 2011. Comment.
To eliminate “lunch box odor” caused by a mixture of foods, I place a teaspoon of baking soda in the bottom of the box and cover it with a paper towel before placing the food in the box. The soda will keep the lunch box smelling fresh for a week or more at a time. —Laura K., Brandon, South Dakota
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Oct 31st, 2010. Comment.
Just in time for Valentine’s Day
Ingredients:
1½ cups all-purpose flour
1 cup sugar
½ cup unsweetened cocoa powder, preferably Dutch-process
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 large egg
1/3 cup canola oil
1/3 cup water
1½ teaspoon cider vinegar
1½ teaspoon vanilla extract
Bittersweet chocolate glaze
1 cup heavy whipping cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup
8 oz bittersweet chocolate; chopped
1 teaspoon vanilla extract
You’ll also need: 5 (4 to 4½ inch) individual heart-shaped springform pans, baking spray
Garnish: sugared pink rose petals (see note) and small raspberries (optional)
1. Cakes: Heat oven to 350F. Coat pans with baking spray. In bowl, whisk flour, sugar, cocoa powder, baking soda and salt until blended. In 1-qt glass measure, whisk sour cream, egg, oil, water, vinegar and vanilla until blended; whisk into flour mixture until blended. Pour into prepared pans, filling each with about 2/3 cup batter. Place pans on a baking sheet.
2. Bake 30 to 32 minutes, until centers puff and a wooden pick inserted in centers comes out clean. Let cool in pans on wire rack 10 minutes. Invert cakes onto rack and remove pans. Cool completely.
3. Glaze: Heat cream, butter and corn syrup in a medium saucepan until simmering; remove from heat and add chocolate. Let stand 5 minutes. Whisk until smooth. Whisk in vanilla. Pour glaze into a glass measure. Let stand at room temperature 20 minutes or until slightly thickened.
4. With a serrated knife, trim rounded tops of cakes flat (reserve trimmings for snacking). Arrange cakes, flat bottoms up, on wire rack set on a baking sheet with sides. Spoon glaze over cakes, letting excess run down sides of cakes onto baking sheet (use a small spatula to cover any areas that the glaze missed). Refrigerate to set glaze. Garnish top with sugared rose petals and raspberries, if desired.
Note: To sugar rose petals, lightly brush unsprayed organic rose petals with light corn syrup and toss with granulated sugar. Let dry on a wire rack 1 hour.
Filed under Dessert by on Jan 27th, 2010. Comment.
