Caramalizing Onions...yummm yummmm

Caramelizing Onions, Step-by-Step

By:   Allrecipes Staff
A step-by-step tutorial for sweetening and bringing out the amazing natural flavor of onions.
You can caramelize any type of onion, but depending on their sugar content, some might caramelize more quickly than others. A standard yellow onion is just fine--it actually contains more sugars than "sweet" onions. (Vidalia onions contain fewer sulfur compounds, which makes them taste sweeter when they're raw.) Caramelized onions are terrific served as a garnish in soups, on sandwiches, or served aside an appetizer platter to add a bit of life to your party!

1. To caramelize an onion, we used 1 medium onion, 3 tablespoons cooking oil or butter, a pinch of salt, a pinch of black pepper (optional), and a pinch of sugar (optional).

2. Slice the top off of your onion. Cut the onion in half from top to bottom and peel it.

3. Place half of the onion, flat side down, on a clean, flat cutting surface. Slice the onion into half-rings. The thickness of the slices is not important, although thinner slices will cook faster. If you prefer a more rustic look and feel, make the slices very thick.

4. Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.
We used 3 tablespoons of olive oil. Butter is also delicious, but it tends to burn more easily, so be sure the pan doesn't get too hot.

5. When the fat begins to ripple, the oil is hot enough.

6. Add the onions to the hot oil.

7. Stir the onions until they are coated with oil.

8. Adding a pinch of salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar.

9. Continue to stir the onions. After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is okay--in fact, it's what should happen.

10. Continue stirring and watch as the onions' color turns darker and darker.

11. If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously; this is called "deglazing." The water will evaporate almost immediately while loosening the onion slices.

12. Continue this process of cooking and deglazing until the onions have reached the color, flavor, and texture you desire. Caramelized onions are perfect to use as the flavor-base of an onion soup, or to garnish sandwiches and other dishes.

60 Uses for Baking Soda

Sixty Uses for Baking SodaBicarbonate of soda or baking soda has many different uses in the household.
Although much more expensive products have been developed over the years to do the same jobs, baking soda can work for you just as well, if not better.
Use it in the following ways:

To make your own baking powder, stir and sift together 2 parts of Cream of Tartar to 1 part baking soda and 1 part cornstarch.

Be sure to keep an extra box of baking soda by your stove in case of grease or electrical fire. Scatter the powder by the handful to safely put it out.

Keep a container of baking soda in your garage as well as in your car to put out a fire. It won´t damage anything it touches.

Baking soda will also put out fires in clothing, fuel, wood, upholstery and rugs.

Clean vegetables and fruit with baking soda. Sprinkle in water, soak and rise the produce.

Wash garbage cans with baking soda

Soak heavily soiled laundry in baking soda/

Oil and grease - stained clothing washes out better with soda added to the washing water.

Clean your fridge and freezer with dry soda sprinkled on a damp cloth. rinse with clear water.

Deodorize your fridge and freezer by putting in an open container of baking soda to absorb odors. Stir and turn over the soda from time to time. Replace every 2 months.

Soda absorbs kitty litter odors. Cover the bottom of the kitty box with 1 part soda; then add a layer of 3 parts kitty litter on top.

Always add 1/2 cup soda to your washing machine load.

Clean combs and brushes in a soda solution.

Wash food and drink containers with soda and water.

Wash marble-topped furniture with a solution of 3 tablespoons of soda in 1 quart of warm water. Let stand awhile, then rinse.

Clean Formica counter tops with baking soda on a damp sponge.

Wash out thermos bottles and coolers with baking soda and water to get rid of stale smells.

To remove stubborn stains from marble, Formica or plastic surfaces, scour with a paste of soda and water.

Wash glass or stainless steel coffee pots (but not aluminum) in a soda solution ( 3 tablespoons soda to 1 quart water).

Run you coffee maker through its cycle with a soda solution. Rinse.

Give baby bottles a good cleaning with soda and hot water.

Sprinkle soda on barbecue grills, let soak, then rinse off.

Sprinkle soda on greasy garage floor. Let stand, scrub and rinse.

Polish silverware with dry soda on a damp cloth. Rub, rinse and dry.

For silver pieces without raised patterns or cemented-on handles: place the silver on aluminum foil in an enamel pot. Add boiling water and 4 tablespoons baking soda. Let stand, rinse and dry.

Reduce odor build-up in your dishwasher by sprinkling some soda on the bottom.

Run your dishwasher through its cycle with soda in it instead of soap to give it a good cleaning.

To remove burned-on food from a pan: let the pan soak in soda and water for 10 minutes before washing. Or scrub the pot with dry soda and a moist scouring pad.

For a badly-burned pan with a thick layer of burned-on food: pour a thick layer of soda directly onto the bottom of the pan, then sprinkle on just enough water so as to moisten the soda. Leave the pot overnight, then scrub it clean next day.

Rub stainless steel and chrome with a moist cloth and dry baking soda to shine it up. Rinse and dry. On stainless steel, scrub in the direction of the grain.

Clean plastic, porcelain and glass with dry soda on a damp cloth. Rinse and dry.

Remove that bad smell from ashtrays with soda and water.

Sprinkle a bit of dry soda in your ashtrays to prevent smoldering.

Clean your bathroom with dry soda on a moist sponge - sink, tub, tiles, shower stall, etc.

Keep your drains clean and free-flowing by putting 4 tablespoons of soda in them each week. Flush the soda down with hot water.

Soak your shower curtains in water and soda to clean them.

To remove strong odors from your hands, wet your hands and rub them hard with soda, then rinse.

Sprinkle baking soda on your wet toothbrush and brush your teeth and dentures with it.

Sprinkle soda in tennis shoes, socks, boots and slippers to eliminate odor.

Add 1/2 cups or more of baking soda to your bath water to soften your skin.

Putting 2 tablespoons of baking soda in your baby´s bath water will help relieve diaper rash irritations.

Apply soda directly to insect bites, rashes and poison ivy to relieve discomfort. Make a paste with water.

Take a soda bath to relieve general skin irritations such as measles and chicken pox.

Take 1/2 teaspoon of baking soda in 1/2 glass of water to relieve acid indigestion or heartburn.

Gargle with 1/2 tsp. baking soda in 1/2 glass of water. Freshens and cleans your mouth.

Used as a mouthwash, baking soda will also relieve canker sore pain.

To relieve sunburn: use a paste of baking soda and water.

Mosquito bites: use a poultice of baking soda and vinegar.

Bee sting: use a poultice of baking soda and water.

Windburn: moisten some baking soda and apply directly.

Making Play Clay with baking soda: combine 1 1/4 cups water, 2 cups soda, 1 cup cornstarch.

Use soda as an underarm deodorant

If your baby spits up on his clothes after feeding, moisten a cloth, dip it in baking soda and dab at the stain. The odor will go away.

When scalding a chicken, add 1 tsp. of soda to the boiling water. The feathers will come off easier and flesh will be clean and white.

Repel rain from windshield. Put gobs of baking soda on a dampened cloth and wipe windows inside and out.

Add to water to soak dried beans to make them more digestible.

Add to water to remove the "gamey" taste from wild game.

Use to sweeten sour dishcloths.

Use dry with a small brush to rub canvas handbags clean.

Use to remove melted plastic bread wrapper from toaster. Dampen cloth and make a mild abrasive with baking soda.

6-Week Bran Muffins

6-Week Bran Muffins


If you think you don’t love bran cereal, try making these yummy muffins! My mom made these all the time when we were kids. They are called 6 week muffins, because you can leave the batter in the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.

Ingredients
6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil                       
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt
Directions
Pour boiling water over two cups bran and let set till water is absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and buttermilk; set aside. Sift together flour, baking soda and salt. In a large bowl combine all mixtures. Store batter in refrigerator for up to six weeks.
To make muffins; fill greased or paper lined muffin tins 3/4 full. Bake at 400° for 20 minutes. You can add raisins just before you bake them if you like, as well as a sprinkle of sugar over the top of each muffin to coax suspicious kids to take the first bite. (Once they taste ‘em, they’ll probably love them!)

ENJOY!!!!

In Celebration of Coffee Cakes on April 7th, National Coffee Cake Day: The Delicious History of Coffee

Have you ever wondered how coffee cake came to be?  After all, coffee cake doesn’t always have coffee in it and it’s excellent with or without coffee.  How did all this deliciousness happen?

Coffee cake was not invented, rather it evolved from a variety of different types of cakes into the delicious dessert (or breakfast) we now know and love.  From honey cakes to simple flat cakes, to fruitcakes and than to yeasty rolls, coffee cake progressed over time into one of the most popular and delicious desserts.

Cakes in their various forms have been around since biblical times, the simplest varieties made from honey or dates and other fruits.  The French later developed “galettes”, small and simple round flat cakes.  Later in the in the medieval period a more fruit-intensive dessert emerged, probably a close ancestor to the modern day fruitcakes that are enjoyed around Christmastime.  These were predecessor to the Danish sweet and yeasty rolls meant to accompany the beverage, which gradually led to the development of Coffee Cake—with actual coffee added.

The Danish came up with the earliest versions of coffee cake.  Around the 17th century in Europe, it became the custom to enjoy a delicious sweet and yeasty type of bread when drinking coffee beverages.  Later, French, German, Dutch, and Scandinavian immigrants brought over the “coffee cake” to America as a breakfast bread recipe.  At this point in time, the dessert was more bread-like than the coffee cake we now know, containing flour, eggs, sugar, nuts, spices, dried fruit, and yeast.  Modern recipes contain cream, cheese, yogurt, and sour cream in addition to make the dessert moist and cake-like.  There are many available combinations, everything from blueberry coffee cakes to cinnamon walnut coffee cake and more.
 
By the year 1875, coffee cakes were not only well known in America but they were very popular.  Many recipes appeared with brown sugar crumbs, streusel, and combinations of both types.  Streusel cakes have swirls of brown sugar and cinnamon running throughout the batter with a top combination of butter, sugar, and spices.

The hole in the center of most coffee cakes is a relatively recent innovation—it became popular in the 1950’s.  This “bundt pan” was invented to allowed heavier batters to get cooked all the way through without any dough left unbaked in the center.  The “flutes” or patterns sometimes seen on these pans are for decorative purposes.

Coffee cake is loved by many and has long been associated with coffee and social interludes with friends.  Next time you indulge, appreciate the company of those around you and reflect on the rich history you’re enjoying!

APPLE OATMEAL COFFEE CAKE

Ingredients

1 cup flour

3/4 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 cup sugar

1 cup oats

1/2 cup oil

1 egg

1 teaspoon vanilla extract

1 cup apple, peeled and chopped

Mix dry ingredients together. Add remaining ingredients (mixture will be quite thick). Pour into a greased 8 x 8-inch pan. Bake at 350 degrees for 35 minute

Cranberry-Apple Coffee Cake

Ingredients:

1 box yellow cake mix

1 can cranberry-apple pie filling

4 eggs, beaten

2/3 cup flour

1/2 cup sugar

5 Tablespoons butter

1-1/2 teaspoons cinnamon

Powdered Sugar Glaze:

2/3 cup powdered sugar

2 Tablespoons milk

Grease a 9 x 13-inch baking dish. Preheat oven to 350 degrees. Combine cake mix, pie filling, and eggs. Mix well and pour into prepared pan. Combine flour, sugar, butter, and cinnamon and blend with a pastry blender until moist and crumbly. Sprinkle on top of batter.
Bake for 45 minutes. Cool in pan and when almost cooled, combine powdered sugar and milk and drizzle glaze over the top.
Serves: 10

APRICOT CRUNCH COFFEE CAKE

Ingredients:

2 cups sugar

2 cups flour

2 teaspoons baking powder

3 eggs

1 large jar apricot baby food

1 cup oil

1-1/2 teaspoons cinnamon

1 teaspoon allspice

1 cup chopped nuts

Mix all ingredients together and pour into a 10-inch bundt pan. Bake at 350 degrees for 1 hour. Cool 10 minutes, then turn onto cake plate. Dust with powdered sugar.

National Caramel Popcorn Day - April 6th

did you know???
April 6th is National Caramel Popcorn Day
here's a recipe to help you celebrate
Caramel Pop Corn Party Pops

1 bag popped Butter Microwave Pop Corn (about 10-12 cups)
2 cups thin pretzel sticks broken into 1/2 inch pieces
1 package (14 oz.) caramels, about 48 unwrapped
2 tablespoons water
Butter or margarine
About 72 whole thin pretzel sticks
1 cup semisweet chocolate chips

•Line 3 large cookie sheets with waxed paper; set aside. Spray inside of large mixing bowl with nonstick cooking spray.

•Pop popcorn according to package directions. Open bag carefully and pour into bowl; discard unpopped kernels. Add broken pretzels to bowl with popcorn; stir well.

•In large microwave-safe bowl, microwave caramels and water, uncovered, on HIGH (100% power) for 2-1/2 to 3 minutes or until melted and smooth, stirring every minute. Pour over popcorn and pretzels; stir until evenly coated. Let stand 5 minutes.

•With buttered hands, shape popcorn mixture into 1-1/4-inch diameter balls around whole pretzel sticks, pressing firmly and leaving bottom half of pretzel sticks extending beyond popcorn ball to form “handles.” Place on cookie sheets. Let popcorn balls stand until firm, about 15 minutes.

•Melt chocolate chips according to package directions. Let cool 2 minutes; pour into a sandwich-size resealable plastic food storage bag. Squeeze out air; seal. Cut off a small corner of bag.

Holding by pretzel stick “handles,” squeeze chocolate decoratively over popcorn balls. Return to cookie sheet. Let stand until chocolate is set, 1 to 1-1/2 hours.

Store in tightly sealed container.                                                                          

Makes About 6 Dozen

Cooks Note: Break pretzels into 1/2-inch pieces before measuring.