Flank Steak with Cranberry Sauce
This tasty and tender steak, served with a mild sweet-tart cranberry sauce, makes a pretty presentation for a special-occasion dinner, says Ellen De Munnik, Chesterfield, Michigan.
Cajun Chicken and Vegetables
Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah.
Citrus Shrimp Salad
"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."
Catfish with Spiced Fruit Salsa
I frequently serve fish fillets because they're good for my family's health and easy to prepare. I incorporated the homemade salsa into this meal to help us meet our daily fruit quotas.
Freezing Yeast Dough
I've just begun to try my hand at yeast breads. I'd like to know when is the best time to freeze yeast doughs, before or after the first rise? —S.D., Blanchardville, Wisconsin
Freezing Yeast Dough
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 o
How to Measure Liquid Ingredients
Place the measuring cup on a flat surface and view at eye level for a standard liquid measure (some measuring cups allow for viewing from above). For easier pouring and cleanup, spray the measuring cup with cooking spray before adding sticky ingredients such as molasses, corn syrup or honey.
“I love spicy foods, so I add 1/2 cup of salsa to canned tomato soup made with milk. It’s a quick fix and a nice change from plain tomato soup,” suggests Julie Wentworth of Montesano, Washington.
Baking Light Tips
Whether you’re stirring up a batch of from-scratch cookies or making a packaged cake mix, eggs are usually among the ingredients.
Eggs are essential in most baked goods. Both the whites and yolks perform important functions. Egg whites add volume and act as a drying and leavening agent. Egg yolks provide fat, which adds flavor, tenderness and protein, which helps thicken custards. The yolk acts as an emulsifier, helping to blend liquids, like oil and water, that are hard to combine.