Cooking Tips

FUDGE MADE WITH PINTO BEANS

1 can (15 oz.) pinto beans, rinsed and drained
3/4 cup melted butter or margaine
1 tbsp. vanilla
1 cup baking cocoa
7 1/2 cups powdered sugar
1 cup chopped nuts if desired

Directions:
Mash beans with fork until smooth.
Cover and heat in microwave for 1 1/2 minutes until warmed.
Add cocoa, melted butter and vanilla (it will be thick).
Slowly mix in icing sugar
Add nuts.
Spray loaf pan or 8x8" and press mixture in into pan.
Cover and refigerate until firm.Cut into 1-inch pieces

JELLO SHOTS crabber1949

1 large jello dissolved in 2 cups boiling water
1pkg. Kool Aid dissloved in 1 cup water...dont add sugar
2 cups alcohol...your choice of kind

Stir jello well making sure it is all dissolved.
Add the dissolved Kool Aid.
Stir in the alcohol.
I used 1 oz. cups with lids to put it in.
Store in fridge.

The trick to eating them is to run your tongue around
the cup, while turning it, then suck the whole thing back

Experience is the best teacher...

Aunt Jayne's Chocolate Cream Fudge from crabber

1/2 cup butter

1 large chocolate pudding NOT instant

1/2 cup milk

4 3/4 cups sifted icing sugar

1/2 tsp. vanilla

1/2 cup nuts if desired

In sauce pan melt the butter, stir in pudding mix & milk (1/2 cup NOT as per pkg)

Bring to a boil then boil for 1 minute, stirring constantly.

Remove from heat & beat in icing sugar.

Stir in vanilla & nuts.

Turn into a buttered loaf pan (10X6)

Chill & cut .

WHITE CHOCOLATE FUDGE crabber1949

18 oz. white chocolate

1-300ml. can of "Eagle Brand" Sweetened Condensed Milk

1 cup dried cranberries or dried cherries

1/2 cup chopped pistachios or walnut pieces

Line bottom & sides of an 8" square pan with 2 pieces of overlapping plastic wrap,

letting it hang over the edges.

Chop the chocolate & microwave until soft.

Stir in condensed milk, nuts & cranberries.

Stir well. It sets up fairly quick.

Spread into prepared pan, cover with plastic wrap.

Refrigerate. Keeps well up to 2 weeks.

Cut into small squares.

coy's Saturday morning biscuits mmmm mmmmm good!!!

talk about melt in your mouth

2 c. self rising flour
1/4 c. oil
dash of salt
heaping T. sugar
enough milk to make dough to roll

Preheat oven to 450 to 475 degrees.
Place flour, salt and sugar in mixing bowl; add oil. Mix together just till blended.
Gently push the flour mixture to the edges of the bowl, making a well in the center.
Blend the milk with a fork until dough leaves sides of bowl. Do not overmix.
Turn dough onto lightly floured surface.
Knead gently 10 to 12 strokes.
On lightly floured surface, pat or roll dough to slightly more than 1/2 inch thickness.
Cut with 2 or 2 1/2 inch cutter, dipping cutter into flour between cuts.
Transfer cut biscuits to an ungreased baking sheet.
For crusty sided biscuits, place biscuits about 1 inch apart.
For soft sided biscuits, place with sides just touching.
Reroll scraps of dough and cut into biscuit shapes.
Bake in oven for 6 to 8 minutes or until golden.
If sides touch bake biscuits 8 minutes; bake 6 to 7 minutes if sides don't touch.

On this page I'll include some of my tips and tricks to make cooking easier and your food taste better. Where appropriate, I'll include steps or pictures to help clarify my explanations.

Please feel free to contribute your own cooking tips -- I'll post the best ones so everyone can see them.

Here's an example of the format I might use for my tips.

Tip 1: Baking with Eggs

When baking, always bring eggs to room temperature first. Cold eggs may cause the batter to curdle, which could affect the cake's texture. To quickly bring eggs to room temperature, let them soak in a bowl of warm water for about a half hour.

List of Tips

In this area I might include a list of all the tips on this page, to make the page easier to scan. For example:

Tip 1: Baking with Eggs
Tip 2
Tip 3