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Can I Use Cake Flour as a Non-Stick Surface for Cookies?

Sweet Treats

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June 20, 2019

Can I Use Cake Flour as a Non-Stick Surface for Cookies?

Flouring the cookie sheet will prevent cookies from sticking. Image Credit: Jupiterimages/Pixland/Getty Images

When you pull a pan of hot cookies out of the oven, the last thing you want is for your delectable treats to stick to the cookie sheet. To prevent this, you must treat your pan properly before laying out your cookie dough. Each type of cookie recipe has its own directions as to how the cookie sheet should be prepared for baking. Some recipes, such as chocolate chip cookies, do particularly well on a greased and floured cookie sheet. While cake flour and all-purpose flour are not interchangeable in the recipe itself, you can use cake flour to flour the pan before baking the cookies.

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What is Cake Flour?

Cake flour is different from all-purpose flour, in several ways. It is made only of soft wheat, unlike all-purpose flour, which is made of both hard and soft wheat. The real distinction between the two is that cake flour has less protein, resulting in a lighter, tenderer cookie, and is more finely milled than all-purpose flour. Some cookie recipes require cake flour, while others do not. While the type of flour can make a difference in the taste and texture of your cookies, it will work just fine when dusting your cookie sheet.

Read the Recipe

Before you start, read your recipe closely for directions that are specific to the type of cookie you are making. While many people believe that you should grease, spray or flour a cookie sheet before you put anything put on it, some recipes do not require any prep to the pan. Cookies with a lot of butter or shortening fall into this category. If you prepare your pan incorrectly, your cookies may spread too much — or not enough, altering the final product.

How to Flour the Pan

If your cookie recipe requires a greased and floured pan, you need only a few ingredients. Butter and vegetable shortening are ingredients that bakers frequently use for greasing cookie sheets. Avoid using oils because they can burn on the surface of the pan, allowing the cookies to burn, while leaving an unsightly coating in the pan. Use your hands, a paper towel or a pastry brush to spread the butter or shortening in a thin layer all over the cookie sheet. Next, sprinkle a tablespoon of cake flour over the surface of the pan. Tap the pan on each side so the flour evenly coats the entire pan. Discard any extra flour into the trash can.

Considerations

If you choose to use cake flour to dust your pan before baking, keep in mind that first you have to grease the pans so that the flour can adhere to the pan. You can use the flour alone for rolling out the dough to prevent it from sticking to the work surface, rolling pin or your hands without any grease, but for a non-stick surface on the pan, use butter or shortening first. Also, consider the type of cookies that you are making. The floured surface can cause more of a crust to form on the bottom of the cookie, and if too much flour is used, it can leave the bottom of the cookie a little white. Cake flour also contains gluten, although it does have less gluten than all-purpose flour.

Sausage Stuffing Muffins Recipe

Main Dishes

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June 19, 2019

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This holiday season, elevate your side dish game by making these sausage stuffing muffins. They're crispy on the outside, soft on the inside and all-around deliciously savory. From the fragrant sage to the tart dried cranberries, what's not to love? Plus, since each muffin is an individual serving of stuffing, your guests can just grab 'em and enjoy. Read on to make your new favorite seasonal recipe.

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Things You\’ll Need

8 cups bread, slightly dry and cubed
4 tablespoons butter or oil
1 pound ground sausage, casings removed
1 small yellow onion, diced
1 cup celery, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
2 to 3 eggs, lightly beaten
1/2 cup dried cranberries
1 1/2 to 2 cups broth
Gravy or cranberry sauce, for topping

Tip

Feel free to use ground sausage of your choice, such as turkey, chicken or pork sausage. You can even use vegetarian "sausage" for a meatless version.

Step 1

If you haven't already, let the cubes of bread dry out overnight. Alternatively, toast the bread at 350° Fahrenheit for 10 to 15 minutes, tossing once halfway. The bread should be slightly dry but still spongy.

Step 2

Preheat the oven to 375° Fahrenheit. Meanwhile, warm oil in a medium skillet over medium-high heat. Cook the ground sausage until no longer pink, breaking it up with a spatula. Drain the grease, leaving about 1 tablespoon. Add the onion, celery, garlic, salt, pepper, sage and thyme. Cook until the onion is tender, about 5 to 7 minutes.

Step 3

In a large bowl, combine the sausage-bread mixture with the eggs and dried cranberries. Use two eggs to start. If it isn't enough to coat most of the bread, add another egg.

Tip

For an extra crunch, add 1/4 cup of roughly chopped pecans or almonds.

Step 4

Slowly add the broth until the bread is saturated, but not soaking wet. Start with 1 1/2 cup and add more if needed. Mix well.

Step 5

Scoop the stuffing into a greased cupcake tin. Pack the stuffing into each cavity by pressing gently with a spoon. You should be able to make about 12 stuffing muffins.

Step 6

Bake for 30 minutes or until the tops are golden brown. Let cool slightly, then run a butter knife around each edge to separate from the tin.

Serve warm with gravy or cranberry sauce.

How to Make 5 Gallons of Margaritas for a Party

drinks-cocktails

findmefood_yx1n2g

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June 19, 2019

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Things You\’ll Need

7 liters tequila (6 cups per batch)
3 liters triple sec (2.5 cups per batch)
2.25 gallons of sour mix (7 cups per batch)
Large mixing bowl or container for mixing
5 gallon-sized containers for storing
Refrigerator space for storing 5 gallons
Margarita salt
Ice

How to Make 5 Gallons of Margaritas for a Party. If you are planning to serve a large quantity of margaritas at an upcoming party, prepare the beverage ahead of time to keep the margaritas flowing and ensure you have a hassle-free evening. If you wait until the party to make the margaritas, you will spend your entire evening mixing and stirring instead of mixing and mingling. Make one batch (1 gallon) at a time to make it easier to combine ingredients and store the mixture. Each mixed container will yield about 21 margaritas (105 total).

Step 1

Mix one batch of ingredients together in a bowl or gallon-sized pitcher.

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Step 2

Repeat the mixing process four times with the remainder of the ingredients.

Step 3

Store the mixture in a pitcher or clean milk jug and refrigerate until time to serve.

Step 4

Use an attractive glass pitcher for serving. It will be easy to refill the pitcher with the stored mixture when needed.

Step 5

Serve the margaritas in 16 oz. glasses. For a casual or poolside party, plastic margarita glasses are available.

Step 6

Offer margarita salt and lime wedges to your guests for salting the glass rims.

Tip

This recipe is for serving 5 gallons of margaritas on the rocks. Consider renting a margarita machine to make 5 gallons of the frozen beverage. Margarita machines come with all the ingredients and instructions needed to mix, freeze and serve the drinks. Use five clean gallon-sized milk jugs to store and serve the mixed margaritas. Try crushed ice instead of cubed to make each drink smooth. Step up your serving style by using a glass pitcher and simply refilling it with the stored mixture when needed. Make one batch of margaritas without tequila and with orange juice instead of triple sec. This will give the designated drivers and minors a tasty beverage to enjoy as well. If you choose to prepare all 5 gallons at once, consider utilizing a brand new ice chest or cooler. Not only will there be ample space, but most coolers come with a handy drain spout that will make it easy to transfer your margarita mixture into smaller serving-size containers.

Warning

While it is possible to mix all the ingredients at once with a large enough container, it is easier to store and serve 105 margaritas one gallon at a time. Always keep the mixture covered when storing to keep it fresh.

How to Bake Corn on the Cob in the Oven With Tin Foil

Veggie Faves

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June 18, 2019

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How to Bake Corn on the Cob in the Oven With Tin Foil

Save space on your grill by baking your corn on the cob in the oven with tin foil–and do it all year round! This simple method takes 20 minutes and the topping variations are endless.

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Things You\’ll Need

Corn on the cob, husks and silk removed
Foil squares for each piece of corn
Butter
Salt
Pepper
Optional additional toppings: lime zest and juice, Parmesan cheese, queso blanco cheese, mayonnaise and more

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Tear individual sheets of tin foil for each piece of corn on the cob.

Step 2

Generously season each piece of corn with salt and pepper, then add a pat of butter to each one.

Step 3

Wrap up foil into pouches, folding up the ends and the top, creating a seam. Place on a baking sheet for and bake for 30 minutes in the oven.

Step 4

Remove corn pouches from oven and carefully unwrap. Use caution as the hot steam escapes.

Serve immediately. Add more toppings if desired, such as mayonnaise, cheese, lemon or lime juice and zest. Or eat it as-is, already perfectly seasoned.

Apple Cider Caramel Turnovers Recipe

Sweet Treats

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June 18, 2019

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Apple Cider Caramel Turnovers are the perfect comforting sweet treat for fall. They're filled with the most delicious spiced caramel apple filling and covered in a deeply crisp and flaky puff pastry that's studded with sugar. Make these today!

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Things You\’ll Need

3 large baking apples, cored, peeled and diced into 1/2 inch cubes
1/2 cup light brown sugar
1/4 cup apple cider
3 tablespoons unsalted butter
1 tablespoon ground cinnamon
1 tablespoon corn starch
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 sheets puff pastry, thawed
1 egg, lightly beaten for the egg wash
Raw sugar, for sprinkling

Step 1: Preheat Oven

Preheat the oven to 400° Fahrenheit (200° Celsius). Line two large baking sheets with non-stick parchment paper.

Step 2: Make Caramel Apples

In a medium-size saucepan set over medium heat, combine the apples, light brown sugar, apple cider, butter and cinnamon.

Cook until the apples are just soft and the caramel is dark thick, about 5 minutes. Remove from the heat.

Stir in the corn starch, vanilla, and salt. Set aside to cool.

Step 3: Form Turnovers

Lightly flour a work surface and set the puff pastry sheets onto it. Use a sharp knife to cut each sheet into 4 even squares, then brush the edges with a little egg wash.

Spoon a tablespoon of the apple filling into the middle of each square.

Fold each square in half diagonally to form a neat triangle.

Use a fork to crimp the edges to seal.

Divide the triangles between the baking sheets. Brush the tops of each with the remainder of the egg wash.

Sprinkle over a pinch of raw sugar. Use a sharp knife to cut a little 'x' shaped vent in the top of the triangles to allow steam to escape.

Step 4: Bake

Bake for 25 minutes or until deeply golden brown all over.

Remove from the oven and set aside on a wire rack to cool until just warm.

Step 5: Serve

Serve and enjoy the Apple Cider Caramel Turnovers!

They are best eaten on the day of making but can be stored in an airtight container for up to 3 days.

How to Make a Watermelon Margarita Keg

drinks-cocktails

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June 18, 2019

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Want an unique way to serve a refreshing, summer drink at your next outdoor gathering? Try making this keg created from a watermelon and a handful of plumbing supplies.

Things You\’ll Need

Large oval shaped watermelon
Small bowl
Large kitchen knife
Zester
Graphite paper
"Margarita" template or your own label
Pencil
Craft carving tools or knife
Scrap of craft foam
Scissors
Apple corer
3/4 inch PVC ball valve
3/4 inch 90 degree elbow
3/4 inch PVC pipe, 1 1/2 inch long, (2)
3/4 inch PVC coupler

Step 1: Carve the Watermelon

Sit the watermelon upright in a small bowl so that it stands as straight as possible. Cut the top off of the watermelon.

Lay the watermelon on its side and carve a straight line about one inch from the top and another one near the bottom, using the groove cutter on a zester tool.

Print out the provided template or make your own label. Tape a piece of graphite paper to the center of the watermelon and place the template on top and tape it into position.

Trace each side of the letters from the template.

Remove the template and carve the letters using a craft carving knife. Be careful not to cut too deep.

Step 2: Hollow out Watermelon

Turn the watermelon upright in the bowl and scoop out the insides with a large spoon.

Step 3: Assemble the Faucet

Thoroughly wash a scrap of craft foam, and then trace the circumference of a piece of the 3/4 inch pipe onto it.

Cut out the craft foam about 1/8 inch inside the marked line and set aside.

Connect the 90 degree elbow to the ball valve with one of the short pieces of PVC pipe. Attach the second piece of pipe to the opposite side of the valve.

Step 4: Tap the Watermelon

Place the watermelon on its side and use an apple corer to cut a hole centered along the carving.

Insert the tap assembly through the hole.

Place the foam over the pipe on the inside of the watermelon and push it up tight against the side.

Step 5: Serve

Pour in your favorite beverage. We prefer watermelon margaritas, and you can find an easy recipe here.

Replace the top of watermelon.

Serve your favorite beverage and enjoy the party!

How to Eat a Black Truffle Mushroom

Veggie Faves

Kevin Owen

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June 17, 2019

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Things You\’ll Need

Pastry brush
Truffle slicer
Salad, pasta dish, chicken or fish entree
Knife
Room temperature butter
Olive oil
Air tight container

Truffles are often an ingredient associated with gourmet cuisine.

Truffles are a rare fungus that grow a few inches underground, often near the roots of oak trees. Truffles are prized by gourmands for their earthy aroma and rich flavor. Given their scarcity and demand, the price of truffles range from $600 per pound to several thousand dollars per pound. There are four varieties of truffle, each with their own unique flavor composition: white truffles, black summer truffles, black winter truffles, and Tuscan truffles. Black truffles are best eaten raw or slightly warmed, or can be blended into butter or olive oil to serve as an accompaniment to a dish.

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Black Truffles as a Garnish

Step 1

Gently clean any dirt from the truffle with a pastry brush.

Step 2

Shave four or five slices of black truffle with a truffle slicer for each portion to be served.

Step 3

Place slices of black truffle on top of a salad, soup, chicken or fish entree for service.

Truffle Butter and Oil

Step 1

Gently clean the truffle with a pastry brush to remove any dirt.

Step 2

Finely mince the truffle with a knife.

Step 3

Mix the minced truffle into the room temperature butter to make truffle butter, or add it to a bottle of olive oil to make truffle oil.

Step 4

Add the truffle butter or oil to any fish or chicken dishes prior to service to add the truffle aroma, or you can incorporate the truffle oil into salad dressings.

Step 5

Store unused truffle butter or truffle oil in an air-tight container in the refrigerator and consume within one month.

Tip

A truffle slicer is a small, flat single-edge grater designed specifically to cut thin slices of truffle and can be obtained from a food specialty store.

Fireball Whisky Pumpkin Pie Recipe

drinks-cocktails

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June 17, 2019

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Nothing says "autumn" quite like a classic pumpkin pie. Still, it can be fun to experiment with different versions, especially if you're baking for family and friends. That's where this festive Fireball Whisky pumpkin pie comes in! Made with a cinnamon whisky and seasonal ingredients, this pie will (literally) spice things up.

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Things You\’ll Need

9-inch pie crust (store-bought or homemade)
15 ounces pumpkin puree (not pumpkin pie mix)
3 ounces Fireball Cinnamon Whisky (about 1/3 cup)
2 large eggs
9 ounces evaporated milk (12-ounce can minus 1/3 cup)
3/4 cup brown or white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Sugared cranberries, whipped cream or extra pie crust (for garnish, optional)

Step 1

Preheat the oven to 425°F. Press the crust into a pie dish.

If you have extra pie dough, you can use leaf pie cutters to make decorative shapes. Place the cutouts in an air-tight container, then store them in the refrigerator as the pie bakes. You'll add bake the cutouts later on.

Step 2

Start by blind baking the crust. Place a sheet of parchment paper or aluminum foil on the crust, then add pie weights, dry beans or uncooked rice on top. Bake for 12 to 15 minutes, or until the edges become golden brown.

Tip

You won't be able to cook the beans or rice, but you can reuse them as pie weights. Store the dry beans or rice in an air-tight container and label it accordingly.

Step 3

While the crust is blind baking, beat the eggs in a large bowl.

Step 4

Add the pumpkin puree, Fireball Cinnamon Whisky, evaporated milk, sugar, salt and spices.

Step 5

Mix well until completely smooth and combined.

Step 6

Reduce the oven to 375°F. Pour the pumpkin filling into the partially baked pie crust. Cover the edges with aluminum foil or a pie shield. Bake for 50 to 60 minutes, or until thin cracks form along the edge of the pie. The filling should be slightly jiggly but mostly set.

Tip

Put the pie dish on a baking sheet, then transfer it into the oven. It will be much easier to move around the pie this way.

Step 7

About 12 to 15 minutes before the pie is done, remove the dough cutouts from the refrigerator. Place them on a baking pan, then add to the oven next to the pie.

Step 8

Remove the pie and cutouts from the oven and let cool to room temperature. Garnish the pie with the cutouts, plus sugared cranberries and whipped cream, if you'd like. Store leftovers in an air-tight container for up to 3 to 4 days.

Vegan Jackfruit & Potato Taquitos Recipe

Veggie Faves

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June 17, 2019

0

Vegan Jackfruit & Potato Taquitos Recipe

If you're curious about using jackfruit as a meat substitute, try this vegan taquito recipe. It's bursting with flavor and nutrition, thanks to the mashed sweet potato and seasoned unripe jackfruit. You can even make it gluten-free by using corn tortillas. Plus, since these taquitos are baked instead of fried, they're light yet filling. Here's how to make your new favorite plant-based recipe.

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Things You\’ll Need

12 6-inch corn or flour tortillas
14 ounces canned unripe jackfruit, drained
1 medium sweet or Russet potato
1/4 cup yellor or white onion, diced
3 teaspoons minced garlic
3 tablespoons taco seasoning
2 tablespoons tomato paste
1/4 cup + 2 tablespoons water or broth
Olive oil

Tip

Make sure your jackfruit is unripe and in brine. It may be labeled as young, raw or green jackfruit. Ripe canned jackfruit, which is packaged in a sweet syrup, won't work for this recipe.

Step 1

Bring a small pot of water to a boil. Add the cubed potatoes and reduce to a simmer. Cook for about 10 minutes, or until tender and easily pierced with a fork.

Step 2

Transfer the boiled potatoes to a bowl. Mash with a large fork or potato masher. Set aside.

Step 3

Chop the jackfruit into small pieces.

You'll be able to pull apart and shred some parts of the jackfruit. For the tougher bits, slice them into thin pieces.

Step 4

In a large skillet, warm 1 tablespoon olive oil. Cook the onions for 5 to 7 minutes, or until tender. Add the garlic and cook for 30 seconds.

Step 5

Add the jackfruit, taco seasoning and tomato paste. Mix to combine, then add the broth or water.

Tip

To make sure the jackfruit is properly coated, use a spatula to spread the tomato paste.

Step 6

Simmer until the liquid is mostly evaporated and the jackfruit is lightly toasted, about 5 to 7 minutes.

Step 7

Preheat the oven to 375°F. To prepare each taquito, place a tortilla in an ungreased pan over low heat. Warm each side for about 10 seconds.

Tip

If you're pressed for time, layer the tortillas with damp paper towels and microwave for 30 seconds.

Step 8

On each tortilla, spread a spoonful of mashed potato across the center. Top with jackfruit.

Step 9

Fold up the bottom half of the tortilla.

Tuck the bottom edge around and under the filling, then tightly roll up. Repeat with the remaining tortillas and filling.

Step 10

Place the taquitos in a greased baking dish. Brush with olive oil.

Step 11

Bake for 20 to 25 minutes or until golden brown. Serve with guacamole, salsa, cilantro or a splash of lime juice.

How to Make Freezer Strawberry Jam

Veggie Faves

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June 16, 2019

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Things You\’ll Need

1 quart fresh strawberries
Utility knife
Cutting board
Colander
4 cups granulated sugar
¾-cup water
1 package fruit pectin
Small saucepan
Large bowl
Potato masher
Spoon
Small plastic containers (with tight-fitting lids)

Homemade strawberry jam is one of those simple delights that you may not appreciate until you have savored it. Instead of purchasing ready-made strawberry jam, consider making your own strawberry jam and freezing it for future use. When you freeze strawberry jam instead of canning it, the process is surprisingly simple.

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Step 1

Wash the strawberries thoroughly. Hull the berries by cutting out the tops. Slice each berry in half and place it into the large bowl.

Step 2

Add the sugar to the berries in the bowl. Use the potato masher to crush the berries slightly and incorporate the sugar and berries together. Allow the sugar and strawberries to sit for ten minutes in the bowl before proceeding.

Step 3

Measure the water into the saucepan. Open the fruit pectin and add it to the water in the saucepan. Place the saucepan onto the stovetop and set the burner to medium-high.

Step 4

Stir the water and pectin constantly and cook the ingredients until they boil. Boil the pectin and water for one minute and then remove from the heat.

Step 5

Pour the pectin mixture over the strawberries in the bowl. Stir the ingredients for three minutes. The stirring time is important to ensure the pectin incorporates fully with the fruit and will thicken satisfactorily.

Step 6

Pour the jam into the containers, leaving approximately 1 inch of free space at the tops of the containers. Seal the containers tightly.

Step 7

Leave the containers at room temperature for approximately eight hours.

Step 8

Place the containers into the freezer after the standing time. Freezer strawberry jam keeps up to one year in the freezer and approximately three weeks in the refrigerator.