Everyday Recipes from Our Recipe Family.
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out each weekday (Mon-Fri)
Is it Done Yet?
breads, cookies, or cakes baked and ready to come out of the oven yet?
The ability to tell when products are baked seems to cause more
consternation than almost any other phase of baking. And of course, it
is important. Over baked cookies are dry and hard; under baked bread is
soggy. But you can get it right. In this article, we will give you the
techniques and pointers for baking your goods to perfection.
The tendency is to under bake yeast breads. The
internal temperature of yeast breads should be 210 degrees and must be
at least 185 degrees. The only way to reliably tell what is going on
inside that loaf is with a probe type thermometer. Remove the bread from
the pan and insert the thermometer through the bottom crust into the
center of the loaf.
(If you are going to bake bread and you don’t
have a thermometer, we strongly recommend that you purchase one. You
will need it to test the temperature of the water, the dough, and the
finished bread. You can buy one on our site.)
When the bread is
done, the crust color will range from a golden brown to a deep brown for
artisan breads baked in a hot oven. Breads with a higher sugar content
or in a hot oven will tend to brown more rapidly as the sugar
caramelizes. If the bread is browning too rapidly, make a tent of
aluminum foil and cover the top of the loaf.
In light colored
pans, the bottom crust is the last to brown. With a done loaf, the
bottom will color even in a light-colored pan.
My mother was a
bread baker. She tested doneness by tapping the loaf with her finger--a
done loaf will sound hollow when tapped. I don’t remember her ever
making a mistake. Though she taught me to do the same, I’m not as good
as she was. Out of habit, I still tap the loaf but I nearly always
follow with a thermometer probe and sometimes the thermometer proves me
If the tendency is to under bake breads,
the tendency is to over bake cookies. Take them out just before you
think they are done; you won’t be wrong often.
My father is a
consummate cookie baker. If you ask him what his secret is, he’ll tell
you: “I don’t over bake cookies.” The difference between a just right
cookie and an over baked one is dramatic.
Make cookies uniform in
size. Not only are they more attractive but different sizes of cookies
take different times to bake.
Most recipe writers tell you to
leave the cookies on the sheet for a minute or two. Cookies continue to
bake on a hot baking sheet. Sometimes that’s necessary for an easy
release but for most recipes, we remove them as quickly as we can.
If the cookies look a little soggy in the middle, then leave them on
the sheet for a few minutes and they will firm up.
should be gold in color, not brown. Both the amount of sugar and soda in
the recipe will affect how fast a cookie browns.
cookies represent another challenge: you can’t tell if they are
browning. If you are baking with a new recipe, bake a few cookies and
check them for doneness before baking the entire batch. Chocolate
cookies will tend to lose their “wet” look when done.
cookies will have a dry, shiny crust when done.
Dennis, the Prepared
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In a recent newsletter there was a link to
Baking in Your Skillet
that did not work. The link was linked in correctly. Here is the correct
link. The file is a pdf file
Click Here for the Recipe Book
Nancy, Re: N/L 2-4 reply to Carol about
homemade hand cream. I've used
it all over my body after a bath, it is excellent for callouses on feet.
It will take a few nights/days of using the cream on your feet, but
after a bath or shower, the callouses will rub off. It is also good for
rashes, especially diaper rash. I keep a jar in the kitchen, one in the
bath room, and one in the bedroom. Our family has used it for several
Ten Favorite Gluten Free Recipes – eBook Vol 1
Within this link is 3 different file versions of this ebook, all
are direct downloads and are free.
Click Here for this free ebook.
Here are a couple of low cost main dishes that we've always enjoyed, and
hoping others will also.
Cube Steak and Gravy
2 to 2-1/2
lbs. cube steak
Salt & pepper, to taste (I omit the salt)
1 pkg. dry onion gravy mix
1 can cream of mushroom
2 cups water
Coat cube steak with flour and brown in a
little cooking oil. Season with salt and pepper. Put in Crock Pot.
Combine dry gravy mix, soup and water and pour over meat. Cook on low
heat for 6 to 8 hours. Can thicken the sauce with a little cornstarch in
a small saucepan for delicious gravy, or add a little cornstarch mixed
with cold water to Crock Pot and turn on high 15 minutes before the end
of cooking time.
NOTE: I have also used this recipe with 6 pork
chops and really is delicious.
Judy (from Alaska)
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Crispy Baked Chicken
1 cup quick-cooking oats
2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1/2 tsp. pepper
1 (3 lb.) fryer
chicken, cut up
1/4 cup milk
3 tbsp. cooking oil
grease a shallow baking pan, or line with heavy-duty foil. Process oats
in blender of food processor until fine crumbs. Put into large heavy
plastic bag; add seasonings and shake to mix.
Dip chicken in
milk and into bag with the seasoned oats. Shake until well coated. Place
in prepared pan; drizzle with oil and bake at 375 for 50 minutes, or
until chicken is golden and tender.
Makes 4 servings.
use 4 thighs and 4 drumsticks, and I also line the pan with foil for
easier clean up, and coat the foil with a cooking spray, such as Pam to
keep chicken from sticking. You don't need to turn the chicken over
during baking time.
Judy (in Alaska)
Click Here for
A perfect dessert for anyone who loves chocolate and peanut butter
together. Is quick to prepare and SO good to eat!
Peanut Dream Pie
1 pkg. (4 serving size) regular chocolate
pudding - not instant
1/2 cup creamy peanut butter
1 cup whipped
topping, plus extra for top of pie
1-9" prepared graham cracker crust
Prepare and cook pudding according to directions
on pkg. , using 1/4 cup less milk. Whisk in peanut butter while pudding
is hot. Place in a bowl of ice water for 5 minutes, stirring
occasionally (could put in refrigerator to chill, but will take longer).
Fold in 1 cup of the whipped topping. Put into pie shell. Cover and
refrigerate for 1 hour. Top with additional whipped topping and chopped
peanuts before serving.
Judy (in Alaska)
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Tip for Rolled Sugar Cookies
The more you roll and reroll your sugar cookies, the tougher they
become. That's because each reroll works a little more flour into the
dough and develops the gluten a little more. Instead of rerolling the
scraps consider rolling the scraps into a log, refrigerating the log,
and then slicing 1/4-inch thick slices from the log for refrigerator
cookies. Instead of fancy shapes, they'll be round--but they'll be more
This is one of our favorite Crock Pot meals, and is special
enough for company fare too.
Crock Pot Pizza Recipe
1 pkg. (12 oz.)
wide egg noodles
1-1/2 lbs. lean ground beef
1/4 cup chopped onion
(I use more)
1 jar (28 or 32 oz.) spaghetti sauce
1 jar (4-1/2
oz.) sliced mushrooms - I use fresh
1 tsp. Italian seasoning
pkg. sliced pepperoni chopped
3 cups (12 oz.) shredded Mozzarella
cheese (or Monterey Jack)
3 cups (12 oz.) shredded Cheddar cheese
(I also added fresh minced garlic)
Cook noodles according to
directions on package. Brown beef with onions (and garlic if using and
also mushrooms, if using the fresh). Drain. Add spaghetti sauce and
Italian seasoning. Spray a 5 quart Crock pot with Pam. Put 1/3 of the
meat mixture into the pot. Cover with 1/3 of the cooked noodles and
pepperoni, and sprinkle with 1/3 of the
cheeses.Repeat layers twice
more. Cover and cook on low for 4 hours until heated through and cheese
NOTE: I have let it cook up to 6 hours before and was
Judy (in Alaska)
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Re: Chile Verde Recipe
Robbie, Sounds very tasty, and I will be looking for the Ingredients
But one question, what color will the liquid/gravy be when
this is finished, clear, or an opaque brown? Or?
Curious, as I
will make it either way.
Bar Cookie Tip for Uniform Cutting
Did you ever wonder how they cut those bar
cookies in the bakery so uniform and straight? Here's how you can do it
at home. Instead of greasing the baking pan, line it with parchment
paper or foil. If you use foil, grease the foil just as you would the
pan. After the bar cookies are baked, use the edges of the paper or foil
to lift them from the pan. Trim the edges and discard them. Use a ruler
and a sharp knife to mark your cut lines. Then use the ruler as a
straight edge and a sharp serrated knife to make the cuts. It's easy
once you've done it and it certainly makes for an attractive plate of
Dennis, the Prepared Pantry
Pizza Noodle Casserole
8 oz. noodles, cooked and
drained. (Substitute: Shirataki noodles for Low Carb. see notes:)
lb. ground beef
1 Tbsp. oil
1 (4 oz) can mushrooms, drained
oz. pepperoni, chopped
1 (15 oz) can pizza sauce (Use a low or no
sugar for Low Carb's)
1 cup mozzarella cheese, shredded
Brown ground beef in oil. Mix mushrooms, pepperoni, pizza
sauce. Put cooked and drain noodles in greased baking pan. Pour sauce
mixture over the noodles and top with mozzarella cheese and bake 1 hour
at 250 degrees.
Note: If using Shirataki Noodles, rinse for 1-3
minutes with hot water, drain. (They have a peculiar odor as packaged,
rinsing removes it.)
Then, Simply spray a pan with non-stick cooking
spray, and cook them, on high, until they're bone dry. (about 8 minutes)
By cooking them in this fashion the end result is much closer to wheat
or rice noodles.
Click Here to Print
"I can do my own home made recipes and also include some noodles and the
manufacturers that may support you web site."
If I am not making
sense, it is because I am ready for bed, but just thinking of ways to
get off all the Mexican food that is on every Food Network and get back
to other cultures.
Joy in PA"
One of the best ways
to get the recipes you want, is to start posting your own favorites, and
hopefully others will follow with there's.
Or ask for what
specific recipe you would like to see posted.. I did that with the
"Green Chili Verde", and Robbie, IN. answered with one. And it helped
Nancy to put out a letter today.
I believe that a lot of why
there are Mexican recipes a lot, is that they are what Nancy, has on
hand to post. She often asks for more input of all of our own TNT
I am Guilty | Fastest Fingers in the World
I am the guilty one. I am not a native born Texan, but I got
here as soon as I could. One of my most favorite foods is Mex-Tex or
Mexican food. There have been many Mexican type recipes in the
newsletter because I asked Bill, Alb. If he had some that I might try.
He has sent me a lot of them and when there is not enough replies,
responses, and recipes I post them. I have others that do the same. They
send more than enough of their favorite recipes for the newsletter and I
post them as needed.
Bill has a good thought about sending in
recipes and others tend to follow your lead. Generally when a
NancyLander sends in a recipe others send in their favorite recipe of
the same or similar recipe.
There are almost 50,000 members that
get the daily newsletter. Only a few go to the site and check out the
great TNT recipes that have been posted. Only a few of those that go to
the site share more recipes. To share or not to share is your choice.
The more our recipe family shares the more the recipes and the more
different type of recipes are shared. I love it when our recipe family
members who live in the UK, Germany, Ukraine, and Austrailia share their
recipes too. I have a way to track what countries are clicking on the
site (in real time.) I must say the 4 of the 23 members that live in
Qatar must have the fastest fingers in the world. They have clicked to
view the online newsletter before I can sign into the stats. LOL.
The second fastest fingers are those that live in South Africa.
I wonder who the fastest fingers in the
world will be today?
It amazes me just how fast emails get to their locations around the
world, and how loooong it takes to get my own email inbox. I just love
statistics on the site. The only stats collected are not personal stats
but rather very general stats. I can view what pages are being clicked
on, type of browser and what state or country the click is from.
Everyday I look to see who has the fastest fingers in the world. It is
so much fun to see where people are from.
I’m hoping you or your readers can help me with a recipe.
Years ago, I knew a woman who made ground
beef patties in the oven. I don’t think she even
precooked the meat. I don remember she put the patties in a large baking
pan and added bits of chopped tomato and onion and sprinkled flour all
around the patties and added some water. When they were baked, the water
and flour made gravy and they were delicious. If anyone has a recipe
resembling my description, I would love to have it.
Thank you, Mary
How can I set up a friend so she can receive these awesome recipes
The easiest way to sign up for the
newsletter is to look at the side panel of the online newsletter. At the
bottom of the left side panel is a box right above the Yahoo Groups,
Join Now! Just put your email address in the box and click the Yahoo
icon. You will get a message back that will ask if you really want to
join. Remember to follow the directions on the email and you will be a
How do I unsubcribe?
There is an unsubscribe link at the bottom of every email newsletter.
Just click on it and put the word unsubscribe in the subject of your
email. Send the email and you will be unsubscribed. Remember to use the
old address to send the email.
My sister said I should use dough conditioner and relaxer. What is it
and what does it do?
I went to the expert in
this area. Dennis
has the most knowledge of anyone I know.
Here is what I found.
Dough conditioner (or dough enhancer)
is indispensable to the baking of great breads. Use this professional
grade conditioner for all of your yeast baking--pastries and breads. It
creates an enhanced environment for the growth of yeast helping to make
your breads and pastries more uniform and lighter. It also strengthens
the gluten structure in the dough to create a better crumb to your
loaves. This dough conditioner also retards staling and helps your bread
stay fresher longer.
Professional Dough Conditioner (8 ounces in a Mylar
Click Here for more Info
Professional Dough Conditioner (4.5 ounces in a
Click Here for More Info
Pizza Dough Enhancer (Dough Relaxer)--10 oz package
Reduce the“springback” so you can form dough without it bouncing back.
Make better pizzas, pocket sandwiches, tortillas, pasta, and more with
this dough enhancer.
It’s the gluten that creates springback. A
dough relaxer weakens the gluten to reduce the elasticity. You still
have a chewy bread with a great crumb but the dough is much easier to
work with. Just add 3/4 teaspoon for every cup of flour in your recipe.
Package net weight is 10 ounces or approximately two cups or 96
teaspoons--enough to use with about 128 cups of flour. You should make
over 40 large pizzas or pasta batches with this package. (NOT FOR USE
WITH BREAD LOAVES.)
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TV and No TV
Many of our members have responded by
saying they too have stopped getting TV from cable or satellite.
Many of those said they now get Netflix to supplement their viewing
enjoyment. I have Hulu to watch. I do have the fastest internet that
Suddlenlink offers. In order to get it it was necessary to cut down
somewhere else. Doing the newsletter and site with a slow internet
connection takes me hours and hours to get it done. Faster internet
only takes hours. Having the fastest internet allows me to watch
Hulu over the internet. My brother, Joe, gave me his old iPad and it
is what I use to watch Hulu. I can watch it on my phone (connected
to the internet) as well.
I used to love to
buy magazines at the checkout line
of the grocery. I now can get them free on my iPad through our local
library. Lubbock Public library
has a way a member can login to the library go to
.. I get
all the ones I used to get now for free now. I get Readers Digest,
Family Circle, Grit, EveryDay, Good Housekeeping, Woman's Day,
Consumer Reports each month. All are free, just need to download
them and read. They even have all the pictures and articles. Just
click on the article and it come up in a text format to easily read.
New recipe on Barb's
Chocolate Peanut Butter Pie
More Free Cookbooks
Baking Ingredients and How they Work
from Dennis at the Prepared Pantry
Baking with Chocolate
Muffin Tops Guide
Perfect Pancake Baking Guide
Pizza Collect | How to Make Great Homemade Pizza
Classic Chicken Recipes
Brown Betty Recipe Collection
The Creative Homemaking Guide to Casseroles