Martha A. Cheves's Blog, page 71

Filling a Bucket from the Sink

Plastic Bag Knots

A Friend sent me some really handy tips so I decided to share over the next few weeks.
 

One Heck of a Review for Think With Your Taste Buds - Dessert

This is one of the best reviews we have ever gotten on ThinkWith Your Taste Buds - Desserts.  It makes me proud!

Think with Your Tastebuds

Mouthwatering delicious deserts that will tantalize your taste buds and force you to go off your diet and run to the store to buy the ingredients to make one of these tasty treat. Martha Cheves and Lillian Mort have created a cookbook that will send everyone that not only reads it but who creates one of their recipes into sugar heaven, treat euphoria and definitely on the bestseller list for cookbooks. So, sit back and read my review and I guarantee that when you finish reading it you will not only buy a dozen copies for friends to enjoy these tasty treats but you will head for the supermarket and straight for the kitchen when you return and start baking.

So, just how did these two master chefs meet? The net of course! Just why did they decide to create this masterfully written cookbook? Read the introduction and find out because certain secrets you have to learn for yourself and I will only reveal a tantalizing morsel to you and the rest you have to have learn when you read the book, try out these great recipes and find out their hidden tricks, tips and special ways of making these foods come alive.

Let’s start with my favorite food Bread. I bet that you did not know that there are at least 23 ways or more to make bread. Well, you are not going to believe what Martha and Lillian have prepared for you to try as you learn how to make Quick Breads which rise with the help of baking soda and baking powder and needs no kneading and Lillian’s tip at the end for slicing this delicious treat. Next, I would love for someone to make Martha’s Apple Sticky Buns for me. Oh, yeah, my husband is a great baker and cook and this book that you Martha and Lillian was really autographed to him and not me but I think I better do the review while he just might be creating something delicious. What is great about this book is right after each recipe the two authors have a special Think With Your Taste Buds tip I would say to tell you how they both added something special to each recipe making it unique to their style of cooking and taste. Applesauce Bread, Apricot Bread, Old-Fashioned Date Nut Bread and Tiny Aloha Pineapple Muffins are just some of the bread recipes that will send you straight into the kitchen to start heating up the oven, getting out those ingredients and baking pans to create your own special breads for every occasion.

Cakes: Who does not love to eat cake? For those that can bake why go and buy a ready made one when you can bake one of these over the top delicious recipes starting with, not so fast, learning and reading the Tips for Cakes on pages 36-38 which will instruct you on some important things to remember before you even start. The authors share some family history in this chapter too. So, which ones look good to me to make me go off my strict diet: All of them but I will only give you a small taste. Angel Surprise Cake smells great just from reading the recipe. Lillian made this cake for the first time for a girlfriend’s birthday. Martha adds something about what she adds to this great recipe, which is unique to her style too.

Applesauce Cake would enhance any dinner or lunch table and Martha shares how she learned about this delicious recipe with readers Lillian how she loves to bake in a tube pan. One of the most original recipes is Banana Nut Cereal Cake. You won’t believe what Martha used when she ran out of one ingredient and replaced it with his healthy breakfast cereal making this cake truly a Martha Cheves creation. But, Lillian has her own variations on this cake and believe me you want to try them both. Coconut lovers page 51 has a recipe you just might love. To jazz up any birthday or anniversary party how about a double treat that everyone loves Italian Cream Cheese Cake you the get the cake and the cheesecake all in one. So very tempting followed by Maraschino Cherry Cake and they say cherries are seriously good for you. To bring out your bad side and let the world know that you cannot be trifled with try out the recipe for Devil’s Food Cake. Now, that I have tempted your taste buds with these sweet delights how about we move to the next section and titled Cheesecakes which I have to say our my favorite if and when I ever eat cake. Lillian shares with the reader what her favorite ingredients are for adding to a cheesecake. She loves its “cool, creamy, velvety texture.” She tells readers about how she first made them where she found some recipes and how she creates her own delights. On page 82 she shares some valuable tips for making these cakes that you have to read for yourself. How else will you learn!
My favorite cheesecake is Sour Cream Cheese Cake and the recipe is on page 85 and the tips follow. Lillian includes a fact about her daughter and why she is called a “purist.” Sound like we must be related because when and if I eat this delectable treat I would eat it the same way.”

Considering the fact that I do not cook the next recipe is perfect for me to attempt to make anything. No Bake Strawberry Cheesecake who can go wrong with that! Martha bakes hers with fresh fruit and a can of pie filling and Lillian adds her own special twist to it on page 88. Coffee is something that most people like to start with day with. Nothing like a hot cup of coffee to start the day to rev up your motor any time during the day. So, why not coffee cakes to go with the coffee which Lillian describes on page 91 and adds special tips for coffee cakes on the next page. From apple coffee cake and overnight coffee cake you have a smorgasbord of recipes and choices to try. Pound Cakes are next and they are truly great when serving coffee, tea and just for a great snack or dessert after a fun meal with friends. Pound cakes are great when guests are over and you have game night and want to serve something simple, fun and not messy so you can get back into the games being played. Lillian gives the chef in you a little history lesson about pound cakes, how to make great ones and some of the important ingredients that she uses to make these. She even gives away a family secret of what her mother used as a special baking dishes. Want to find out read pages 101-102 plus let’s not forget the tips. So, what kind can you make Blueberry, Cranberry Pecan, Easy Pineapple Pound Cake, Orange Soaked and White Chocolate? Next, we learn how to make frostings and toppings, which add that extra zing to every cake or muffin. Lillian shares her specialties and her way of creating these frostings and toppings using a double boiler and following the instructions on the recipe plus her valuable tips. What kind can you make? You are going to have to read this section to find out.

For the kid in you or just because you want to create special treats for children or grandchildren’s parties you might want to attempt one of these sugary and tasty candies and snacks. Lillian begins by sharing how valuable sugar was during the Second World War and how it was rationed. Sharing the treats that her parents made like my favorite taffy and fudge. She adds some special tips on page 122 for making candy. Let’s start with Cereal Square Snacks, which seem easy enough to make. Martha shares how she makes this snack with shredded wheat squares and pecans. Lillian said long ago she used caramel corn. Reminds me of Cracker Jacks that my mom loved to eat. Peanut Butter Fudge and Tara’s Candy. Just wait until you read these recipes. Cookies are next followed by Cobblers and Dumplings, which I am going to leave to the reader to learn more about. With the holidays approaching or any time of the year you want to try their recipes for pies, pastries and tarts. Lillian begins by telling the reader a little history about pies and the fact that preparation is quite easy since you do not have to do the measuring, or rolling of the dough. Imagine ready-made crusts found in stores. Years an ago crust she shares was made with lard and the crust beyond flaky and much blander. My grandmother had pin tins as she relates hers did too and she even has one. Pages 172-173 include tips for pies, pastries and tarts. Cherry Nut Cheese Pie, Coconut Cheesecake Pie (sounds great) and Cream Cheese Apple Pie are enough to make your mouth water from just reading the recipes. Now, oatmeal is my favorite food so an Oatmeal Pie is definitely perfect. There are too many to tell you about and you might be tempted to stop reading before you find out about Piecrusts and Specialty Desserts. Piecrusts you are on your own but Specialty Desserts I will share some. Lillian includes a definition of desserts and then the meaning of specialty desserts, which includes tips for puddings and desserts and the desserts themselves. How about some Apple Roll-Ups or Banana Split Pudding or something that Lillian says is quick, easy and a great dessert: Cherry Crunch Dessert and Martha says she would see it with apple filling served over hot cheddar cheese melted on the top. Yummy. There are tons more but you have to read and learn the rest for yourself. I cannot give away all of their secrets that would spoil the fun of reading it for yourself. Two great chefs and many great tips: Think with Your Tastebuds is a must have in every kitchen and a great gift for the holidays or any occasion. Thank you to Martha and Lillian for meeting on the net, creating this great book and making me want to go off my diet. Check out that cookie jar on the front cover and click away and get your copies.
Fran Lewis: reviewer

Let’s give this book: FIVE GOLDEN MIXING BOWLS

Meatloaf with Stuffing

After all these years I've finally come up with a Meatloaf that I can actually say I like.  I'm calling it Meatloaf with Stuffing.  Watch for it this winter when Think With Your Taste Buds - Beef comes out.  I bet you'll like it too.

Calling All Cooks

Don't miss out on my vintage plus cookbook sale on The Cook's Best Friend.  All books are priced to sell running between $1.00 to $5.00 plus postage.  Some are vintage, some are not so vintage but all make great additions to your collections. 

Asparagus - What to look for when buying

California, New Jersey, Washington and Michigan are cheif sources of asparagus, available from mid-February through June, with peak supplies from April to June. 

When buying look for closed, compact tips, smooth, round spears and a fresh appearance.  A rich green color should cover most of the spear.  Stalks should be tender almost as far down as the green extends.

Avoid tips that are open and spread out, moldy or decayed tips, or ribbed spears (spears with up-and-down ridges, or that are not approximately round).  These are all signs of aging, and mean tough asparagus and poor flavor.  Also avoid excessively sandy asparagus, because sand grains can lodge beneath the scales or in the tips of the spears and are difficult to remove in washing.

The Cook's Best Friend

For those of you who haven't heard about my new cookbook store I'll fill you in.  It's called The Cook's Best Friend

As you know by now, I love to cook and that means I love cookbooks too.  No matter where I go if there are cookbooks I have to look through them and in some cases buy.  I do this at yard sales, used book stores, Goodwill stores, just to name a few.  Well... I'm running out of space.  I have boxes of cookbooks sitting on my bedroom floor, in my pantry on the shelves, on shelves at the top of my stairs and even some in my closet shelves that were made to hold my shoes.  So I decided to pass some of these beauties on to others who can't help themselves when it comes to cookbooks.  The books range from the 50s through the 90s with a few 40s and 2000s here and there.  They are priced right with the prices ranging from $1.00 to $5.00.  I do have to charge shipping so that does have to be added to the price.  Many of the books are priced lower than what I actually paid.  Some are books that I bought new, some used and some are rescues from yard/estate sales so their conditions are not all the same but I do tell you their size, page #, copyright year, condition and a little about each book through the store. 

So, check out the site.  The books are selling very well so don't let one you want slip by.  Also, I add books daily so keep checking back to see what new.  I want these books to go to good homes where they will be appreciated and hopefully used.

Roast Beef Rolls

I finally found out why I wake up so sleepy in the mornings.  Apparently my mind just won't shut down.  A couple nights ago I woke up with an idea for a new recipe for Think With Your Taste Buds - Beef.  I couldn't put it to rest until I gave it a try.  It worked and it's delicious!  Make a note to look for my Roast Beef Rolls when Beef comes out this winter. 

Beets - How to Buy

Beets are available year-round, are grown in most parts of the nation, but major growing areas are California, Texas, New Jersey, Ohio, New York and Colorado.  Many beets are sold in bunches with the tops still attached, while others are sold on the basis of weight with the tops removed.

Look for beets that are firm, round, with a slender tap root, a rich deep red color, and smooth over most of the surface.  If beets are bunched, you can judge their freshness fairly accurately byt he condition of the tops.  Badly wilted or decayed tops indicate a lack of freshness, but the roots may be saisfactory if they are firm.

Avoid elongated beets with round, scaly areas around the top surface.  These will be tough, fibrous and strong flavored.  Also avoid wilted flabby beets which have been exposed to the air too long.

Microwave Safety

This was sent to me by a friend who is a chemist and he told me that most people don't realize how dangerous a microwave can really be.

A 26-year old man decided to have a cup of coffee. He took a cup of water and put it in the microwave to heat it up (something that he had done numerous times before). I am not sure how long he set the timer for, but he wanted to bring the water to a boil.  When the timer shut the oven off, he removed the cup from the oven. As he looked into the cup, he noted that the water was not boiling, but suddenly the water in the cup 'blew up' into his face. The cup remained intact until he threw it out of his hand, but all the water had flown out into his face due to the build-up of energy. His whole face got blistered and he has 1st and 2nd degree burns to his face which may leave scarring.
 
He also may have lost partial sight in his left eye. While at the hospital, the doctor who was attending to him stated that this is a fairly common occurrence and water (alone) should never be heated in a microwave oven. If water is heated in this manner, something should be placed in the cup to diffuse the energy such as a wooden stir stick, tea bag, etc, (nothing metal).
 
General Electric's  Response:
Thanks for contacting us; I will be happy to assist  you. The e-mail that you received is correct.   Microwaved water and other liquids do not always bubble when they reach boiling point. They can actually get superheated and not bubble at all. The superheated liquid will bubble up out of the cup when it is moved or when something like a spoon or tea bag is put into it.
To prevent this from happening and causing injury, do not heat any liquid for more than two minutes per cup. After heating, let the cup stand in the microwave for thirty seconds before moving it or adding anything into it.
Here is what a local high school science teacher had to say on the matter: 'Thanks for the microwave warning. I have seen this happen before. It is caused by a phenomenon known as super heating. It can occur any time water is heated and will particularly occur if the vessel that the water is heated in is new, or when heating a small amount of water (less than half a cup).
What happens is that the water heats faster than the vapor bubbles can form. If the cup is very new, then it is unlikely to have small surface scratches inside it that provide a place for the bubbles to form. As the bubbles cannot form and release some of the heat  that has built up, the liquid does not boil, and the liquid continues to heat up well past its boiling point.
What then usually happens is that the liquid is bumped or jarred, which is  just enough of a shock to cause the bubbles to rapidly form and expel the hot liquid. The rapid formation of bubbles is also why a carbonated beverage spews when  opened after having been shaken.'
 
If you pass this on, you could very well save someone from a lot of pain and suffering