Am I the only person in the world that did not know about this handy trick? Use your pastry cutter to speed-chop boiled eggs...fast and easy!!

Chop them right in the mixing bowl,
6 eggs in just seconds!!

ENJOY !!!

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August 13, 2020

 

OUT OF BUTTERMILK FOR BISCUITS ???

 

 

 

How many times have you tried a recipe that calls for 1 cup of buttermilk but they only sell it in quarts? Usually (at my house anyway) the unused/extra buttermilk sits (forgotten) in the back of the fridge until its "use by" date has expired, but that is now a thing of the past. Since I discovered how well buttermilk freezes, I always have it in the house.

The only trick is to freeze it in small containers so that it thaws quickly. The smallest container I tried was my ice cube tray. After they are frozen, just put them in a freezer bag and carefully mark what's in the bag:

 

 

Ice cube trays are not a standard size. I have one that measures 2 tablespoons per cube and one that measures 1½ tablespoons per cube, so keep that in mind when you are thawing out the cubes (I usually just thaw a couple extra to be on the safe side).

As a general rule:

8 frozen 2 oz. cubes = 1 cup buttermilk

6 frozen  2 oz. cubes = 3/4 cup buttermilk

4 frozen 2 oz. cubes = 1/2 cup buttermilk

2 frozen 2 oz. cubes = 1/4 cup  buttermilk

6 frozen 2 oz. cubes  = 3/4  cup buttermilk

 

 

You can thaw the buttermilk cubes overnight in the fridge, or if you need them sooner than that, you can microwave them for just a few seconds.

 

DON'T FREAK OUT TIP:

Sometimes, the thawed out buttermilk looks like it's separated (not pretty), don't freak out. Just whisk it back together (for a few seconds) then use it in any recipe.

TIP # 2:
The accuracy of the SIZE of your frozen buttermilk cubes is just a guideline and not at all important, it just gives you an idea of how many to thaw out for any given recipe.





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February 18, 2017

WHICH ONE OF THESE SALTINE CRACKERS

WOULD YOU RATHER EAT?

Me too!!!!!

 

This isn't really a recipe, but it is such a quick and easy kitchen trick, that I had to share it.

 

Recently, I noticed that my saltines tasted like..........nothing!! They were pale and flavorless (even the good quality brands), when did that happen?

 

So I set out to see if I could bring my crackers back to life in the oven. I was shocked at how quick and easy (and effective) it was to do!!

 

 

Lay some crackers on a dry cookie sheet and put them under a pre-heated broiler for about 30 seconds or so, flip them over and do the same on the other side, but watch them because once they start to turn golden, they get dark fast. You don't have to toast both sides, but there is more flavor if you do.

 

There are a million uses for these toasted crackers. They are great in a salad, they are great crushed and added to meatloaf mixture, they are great for snacking with some sharp cheddar or peanut butter, but my favorite is with tomato soup!!

 

 

I hope you'll try this fun tip, but here's a warning: once you try these, you will never be happy with a non-toasted saltine again!!

 

 







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October 28, 2015