Posted: May 1st, 2011 | Author: bettybecca | Filed under: BettyBecca Bakes, Kitchen Tools, On the Basics | 1 Comment »
I have another good thing to share with you. Maybe I should come up with a new name for these tips. I don’t want Martha’s people to come after me. If you have any ideas, please let me know in a comment!
Anywho, you know how you see something new (a new word, a new concept, a new thing), and then suddenly you immediately see it three more places (most often as a Jeopardy question the next day). This is scientifically referred to as “Apple Butter” in my circle.
My mom is a teacher, and one day, she and her students were talking about eating apple butter. One of the students had never heard of the delicious fruit spread, and came back the next day to report that her grandmother had served biscuits with apple butter the very night she learned of it. From hence forth and forevermore, this term came to be.
Back on track again…this tip/trick/pointer is to “paint” shortening on your cake pans with a pastry brush. Apparently, it is the best and ONLY way to go, and I’ve seen it several places in the last week. It must be true! I will never spray again.
I had a little square of shortening left up in the cabinet from making biscuits, and I added it to a small plastic container to use for this purpose in the future. My pastry brush is a little on the different side. It’s silicone. There are pros and cons to it, but at least, I don’t get the little “hairs” from the other kind.
The next step in this process is to coat the pan with flour (or cocoa powder for chocolate cakes) to complete the non-stick barrier.
Posted: April 26th, 2011 | Author: bettybecca | Filed under: BettyBecca Bakes, On the Basics, Store-bought Remix | No Comments »
With a well-stocked pantry, a baker can make many things.
Sugar, All Purpose Flour, and Whole Wheat Flour
I keep the basics on hand in easy to reach canisters.
Salt and Baking Soda
Other players that are not pictured include baking powder, brown sugar, vanilla, cocoa powder, and powdered sugar.
You’ll also want plenty of eggs, milk, and butter in the wet ingredients category. With regular milk, you can add vinegar to sub for buttermilk. Cream cheese is also handy to keep on hand, but it’s not in the “must haves” category, unless you love carrot and red velvet cake. Flavored extracts like peppermint, maple, almond, and lemon are also handy but not mandatory.
Don’t forget your favorite add ins like chocolate chips, peanut butter, and nuts.
When I started my kitchen from scratch when we first got married, I added something new every time I went to the store. We were newlyweds and on a tight budget, so I couldn’t stock the whole thing at once. Even with spices, I would try out a new recipe and purchase one or two at a time. It takes time and persistence, but building up your pantry arsenal is well worth it. It’s amazing how much you can do with the basics.
Posted: April 20th, 2011 | Author: bettybecca | Filed under: Kitchen Tools, On the Basics, Our Favorites | No Comments »
A stack of my favorites
Church (and other organizations) cookbooks are the best! It’s great to see the favorite recipes of your friends, and it’s a great way to discover new things to try. Next year, my church in Murfreesboro will turn 200 years old. There’s so much history there, and it’s really neat. Part of the festivities includes creating a cookbook. I submitted my a few of my go-to recipes, and I wanted to share with you here. Now together, these things wouldn’t make a very good meal, but they are some of my favorites to make, and eat!
Appetizer: Best Potato Soup
Main course: Crock-Pot Lasagna (adapted from Trinity Presbyterian’s cookbook – middle of the stack)
Side: Spanish Rice
Dessert: Chewie Brownie Cookies
Best Potato Soup
3 cups cubed potatoes
1 cup chopped celery
¾ cup chopped onion
2 cups water
Cook until vegetables are tender.
2 T butter
1 cube of chicken bouillon
Salt and pepper
2 T corn starch
When thickened, add 2 cups of half and half.
To serve, top with shredded cheddar cheese, chopped crispy bacon, and sliced green
1 medium onion, chopped
2-3 cloves of garlic, minced
1/2 stick of butter
2 cups rice (can mix white and brown, but make sure they have similar cooking times)
1 can diced tomatoes and chilis (Rotel)
1/8 teaspoon black pepper, chili seasoning, and cumin (optional)
Melt butter and saute onions and garlic on medium.
Add rice to butter and brown for a few minutes, stirring very often.
Put tomatoes to a measuring cup and add water to 2 cups. You can drain the tomatoes first if the liquid is too hot for you. Pour into rice, stir, cover, and cook on low for about 10 minutes or until all water is absorbed. Check toward the end and add 1/4 cup water if needed.
Chewie Brownie Cookies
2/3 cup shortening
1 ½ up packed brown sugar
1 T water
1 t vanilla
1 ½ cup all-purpose flour
1/3 cup baking cocoa
½ t salt
½ t baking soda
2 cups (12 oz.) chocolate chips
Cream shortening, sugar, water, and vanilla. Add eggs one at time.
Combine flour, cocoa, salt, and baking soda, and gradually add to creamed mixture. Beat
until just blended, then add chocolate chips.
Drop onto ungreased baking sheets. Cook at 375 degrees for 7-9 minutes.
Cool for 2 minutes, and remove to cool on rack.