Your Dinner Menu, brought to you by Penny's Recipes
TIP: Do I really have to sift?
I know! I do the same thing. The recipe says "sift together" and I just want to get the cookies or cake done! Sometime, I'll admit, I just put the dry ingredients together and whip with a fork. Do you really need to sift? The simple answer is... Yes! Sifting ensures that all your ingredients are mixed together successfully but most importantly sifting puts air in the flour. That bag of flour you bought at the store may have sat several months on shelves, boxes or in trucks before it got to you. Then it sat in your flour container until you needed it. The flour has settled. By sifting, as the recipe suggests, you lighten up your flour and put air in it. This will result in lighter cakes and cookies.So don't stick a fork in your dry ingredients...... go ahead and sift and refresh your flour!
1 (9-ich) pie crust, baked
3-4 medium tomatoes, sliced
ground black pepper to taste
1/2 cup green onions, chopped
1/4 cup fresh basil, chopped or 1/8 cup dried basil
1/2 to 3/4 cup bacon, crisply cooked and crumbled
1 cup mayonnaise
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Prepare pie crust according to directions.
Slice tomatoes and place on double layer of paper towels. Salt one side and let them drain for 5 minutes, turn and continue to drain for another 5 minutes. Layer tomatoes in prepared pie crust. Season with black pepper. Then top with green onions, basil and crumbled bacon.
In a bowl combine the mayonnaise and the shredded cheese. spread the cheese mixture on top of pie. Bake at 350 degrees for 30-35 minutes or until crust is golden brown. Serve warm.
As a mother of 6, grandmother of 12 and great-grandmother of 1, Penny Lofton has spent a lifetime in the kitchen. As a writer, Penny has chronicled her life with her recipes and her journals and believes that family, friends and food are the three basic ingredients to any celebration.
1 (3.9 ounce) package of instant chocolate pudding mix
1 1/2 cups milk
1 (16 ounce) container frozen whipped topping, thawed
Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
Fold in the whipped topping until blended.
Refrigerate until chilled and serve.
TIP: Parchment vs Washing Pans?
I remember, back in the day, when the cooks in the kitchen used parchment paper when baking cookies. Some time ago I started using the wonder paper on my cookie sheets. I knew it made the cookies brown evenly while they baked and they were so easy to take off and put on the cooling rack. The best benefit of all? Your time washing the cookie sheets is almost non-existent and your pans will look better too!
TIP: When your softened butter is frozen!
Do you ever get in the mood to cook and the recipe calls for "softened" butter. Of course your butter is either in the freezer or in the refrigerator because when you got up this morning you didn't think you were going to cook, right? This has happen to me many times and here is what I do. I put the stick of butter, with wrapper on, in the microwave for 5 secs. Then I turn the butter around and micro for an additional 8 secs. Now, microwaves are different, but play around with it and before you know it...... you'll be cooking!
Tip: Freezing Milk Products
You can freeze buttermilk, eggnog, cream, and milk products for use later. while not desirable to drink, they are fine in cooking. I've even frozen those flavored milk products for coffee like Pumpkin Spice, White Chocolate Caramel, etc. I put them in the snack size baggies, 1 cup to a baggie (be sure to mark it) and then all the baggies go into a large freezer baggie. Because sometimes in July.......you want Eggnog Pancakes!