To create different cookie varieties, one “tweaks” a basic formula, resulting in a plethora of possibilities. We mentioned about that formula or ratios concept in a 28Nov2011 post. Today’s blog post mentions one of those other ingredients commonly found in cookies…fat.
Category: Recipe
Holiday Baking – Keep Some Flavor, Skip Some Fat
Want to lower the fat content of your holiday baked goods, but not quite sure how to accomplish that? Read today’s blog for some helpful suggestions that may help you keep some flavor, but skip some fat.
Fat Substitutions For Holiday Baking (pdf “Free Gift” download)
At our Facebook listing, there’s now a “Free Gift” option you can click on. It is located in the left hand column. Look for the grey box with a white “star” in it that says “Free Gift” and you’ll find it is waiting for you. The “Free Gift” is available to anyone who has chosen to press the “LIKE” button for the Sensory Nutrition page on Facebook.
Read MoreFat Substitutions For Holiday Baking (pdf “Free Gift” download)
Roasted Chicken or Roasted Turkey Breast w/ Pan Drippings Gravy
There are many ways to Roast one or two (~ 7 lbs each) Roasting Chicken(s) or a similar size Turkey Breast for Thanksgiving (these are alternatives to cooking a whole turkey, or doing Cornish hens, etc., of course). The choice is yours as to what you choose to roast, and several possible approaches to roasting any poultry, including using a metal rack inside any poultry cavity exist–see which approach you prefer! Luckily, excellent information exists on the www from many reliable sources to guide you through safe preparation of any frozen and then thawed, or fresh poultry product so that you can
Read MoreRoasted Chicken or Roasted Turkey Breast w/ Pan Drippings Gravy
Bulgur Winter Wheat Stuffing
This Bulgur Stuffing, originally published by the American Institute for Cancer Research, may be a little hard to read in the copy found on the www, so I have re-typed it for you below.
Baked Savory Bread Stuffing
Years ago, various types of poultry were literally stuffed until almost bursting for an upcoming Thanksgiving feast, and unless one was very careful, the potential existed for serious issues with food safety. Today, to discourage unwanted food safety issues, we discourage packing a bread stuffing inside of any poultry cavity as the poultry cooks. It really is unnecessary to place stuffing inside a poultry cavity to achieve good flavor in the stuffing, and the risk of food safety issues is just too great to take the risk at home and try to stuff a very large turkey to the gunwales!
Sweet Potato-Apple Stuffing
The inspiration for this soft, moist stuffing came after reading a recipe where the ingredients were originally destined to become a soup, but I thought, why not a moist, flavorful stuffing instead?! Sometimes you can “re-purpose” a recipe and this is an example of that concept.
Three Rice Pilaf Casserole
By mixing several types of rice together, you get a pleasing mouthfeel, taste and visual appeal with this rice pilaf dish.
Baked Sweet Potatoes
Sweet potatoes were made for baking as their flavor intensifies inside their jacket skins as they bake. It is your choice how you chose to bake them. Some folks like the convenience of using the microwave; others prefer to have them in a conventional oven, and some even like to use a potato baker on the cooktop. In a warmer climate you might even be able to grill them at Thanksgiving time.
Cranberry Relish or Jellied Sauce
Even fully ripe cranberries that ripen between September and November in North America (ripe color range is from bright to dark red–actual colors depend upon the variety) in and of themselves are not naturally sweet. In reality, they are quite bitter, and unripe pale ones are especially bitter and shouldn’t be eaten. To prepare a tasty relish or sauce with them, you need to add something more.