Keeping All Those Cookies
December 16, 2007 by Heather · 2 Comments
Dear Home Ec 101,
When should one begin their holiday baking if they want to give out cookie platters the week before Christmas? Last year I did all my baking in 2 days and it nearly killed me, but I don’t want to do it too far in advance or the cookies won’t be fresh. I tried freezing cookies once but they ended up all ice crystally and didn’t taste right.
~Cracked My Tooth on a Cookie
Heather says:
Typically, cookies with high butterfat content will stay fresh for about a week at room temperature. Cookies that can be frozen should last 3 -4 months if undisturbed at 0°F.
The storage method all depends on the type of cookie. Remember, do not attempt to package any cookies for storage until they have cooled completely.
Soft cookies typically do not freeze well. Store them in an air tight container. If the cookies begin to dry out, add a slice of fresh bread or 1/2 of an apple to the container to help balance the moisture.
Crisp cookies freeze well. You can use freezer bags, just slide a sheet of waxed paper between each layer. Thaw at room temperature. If you live in a dry climate, just cover the cookies for short term storage. If you live in a humid one, you’ll need an airtight container. Crisp cookies may be recrisped in an oven for 3-5 minutes on an ungreased baking sheet.
Cookies containing meringue cannot be frozen. Well, they could, but you’ll be left with a nasty weepy cookie.
Brownies freeze very well in an airtight container or freezer bag.
Decorated cookies typically do not freeze well due to the moisture content of the frosting. (Those decorated with sprinkles should be OK) After the frosting has hardened store these cookies at room temperature in an airtight container with a sheet of wax paper between layers.
Cookies that contain dairy products, such as cream cheese, with the exception of butter need to be refrigerated.
Cookies with moist centers, should be stored in a loosely covered container. These typically do not freeze well.
Lowfat cookies do not freeze well, it’s due to their higher water content.
Now, about that cookie dough.
Do not freeze dough containing only egg whites. It is too delicate for the freezer. If the dough has whole eggs, it should freeze well.
For drop cookies, mix up the dough and drop by rounded tablespoon onto an ungreased baking sheet (or a similar flat surface if you have a small freezer). Place in the freezer until frozen solid. Remove from the tray and place in a freezer bag. Be sure to remove as much air as possible before returning to the freezer. Using this method, you’ll be able to remove as few cookies as you would like for small batches. Thaw in the refrigerator and bake according to the directions. (You may need to add a minute or two)
Rolled cookie dough can be rolled out into sheets that will be ready to cut when thawed. Depending on the directions roll out to 1/2″ or 1/4″. Place on a floured baking sheet and freeze. When fully frozen, layer in shallow container or freezer bag, with wax paper between the layers. Remove as needed from the freezer and allow to thaw in the refrigerator. Cut the cookies and bake according to the recipe’s directions.
Cookie dough will last 3 - 4 months if frozen in air tight packaging.
Enjoy!
About Those Leftovers
November 24, 2007 by Heather · 5 Comments
Heather says:
It is time to use ‘em or lose ‘em. Here are some guidelines, and recipes for using up Thanksgiving leftovers. Substitute turkey in any of the chicken recipes below.
- Turkey should be frozen or used within 2 - 6 days.
- Frozen cooked turkey should be used within 2 months and should be cooked thoroughly, immediately after thawing.
- If you have gravy or leftover mashed potatoes they should have been used within 1 - 2 days after Thanksgiving. Use them today or toss them out.
- Leftover gravy is an excellent addition to “Mustgo Soup,” mashed potatoes are, too. Both thicken and add flavor.
- Cranberry sauce can be stirred into yogurt, served over ice cream, or it makes a nice accompaniment to pork chops, ham, chicken, or fish. It should be used within 7 days. (The sugar acts as a preservative.)
| Leftover Turkey Recipes | |
|---|---|
| Turkey Soup | Pilau |
| Turkey Salad | Jambalaya |
Enjoy!
Keeping The Guests Entertained On The Cheap
October 27, 2007 by Badbadivy · 6 Comments
Ivy says:
The holidays are coming up, and with them come the floods of visitors. Nobody wants to come to hot, miserable Nashville in the summer, so I go visit everyone up north in the summer, and all my Yankee relatives come see me in the winter. It works out.
But when the guests get here, they want to do stuff. They want to eat in restaurants they don’t have at home, and go to all the tourist traps. If you’re escorting your guests around the city, going to the Country Music Hall of Fame for the 1,992, 345th time is not just mind-numbing, it’s expensive.
To curb the expense and make sure your guests are satisfied with their visit, a little planning ahead can go a long, long way. If you’ve lived in your city for a long time, you may already know which tourist traps are worth the admission, and which aren’t. If you’re fairly new to your city, this may be harder to do. Ask your friends and co-workers what places are good and what places aren’t so great. You will find there is usually a fairly general consensus.
Some places, while great, may be horribly expensive. These are the places to send your guests by themselves. Other places may be inexpensive and worth seeing over and over. These are the places to go with your guests. It is also worth it, if you have frequent out of town guests, to buy a membership to a local zoo, museum, or botanical garden. For one thing, they often have reciprocal memberships that you can use while you are out of town, and for another thing, sometimes they have free guest passes your visitors can use, saving them some money too.
Eating can be another expensive proposition when you have guests. Guests like to go out to eat, and if you are hit with several rounds of guests within a month, you may find you have way overspent your food budget. There’s no reason this has to be so.
Ethnic restaurants are usually a good bet for inexpensive places to go out to eat. Don’t be afraid if the place looks shady. In general, I have found that the shadier the place looks, the better and more authentic the food is. Of course, test out the restaurant before your guests get to town. You don’t want to take them somewhere horrible, or be shocked that the shady looking restaurant charges fine dining prices.
Another thing you can do for your guests is cook local food for them. This is another good time to ask around. Many people would be glad to share their recipes for Tennessee Tipsy Cake or their killer Philly Cheesesteak. And, of course, you can always ask us here at Home-Ec 101 for an awesome recipe.
The most important part of having out of town guests is remembering to enjoy your time with them. Sometimes we get so hung up on details that we forget to have a good time!
Timeless foods
September 21, 2007 by Heather · 3 Comments
Heather says:
In an effort to “keep learning exciting” teachers often turn to food and there comes a time when almost every student has to research period foods for a school project. Maybe one of your more eccentric friends will decide to host a Victorian Era tea or 50’s Night. Where do you turn to find out what they ate actually ate in Medieval Europe? Does your fourth grader need to bring in a food from the first Thanksgiving?
Check out FoodTimeline.org, bookmark it, and keep it handy. You will thank me when it comes time to send in something from the Oregon Trail.
If you cut off an entire limb, you might reconsider using the big knife
September 16, 2007 by Badbadivy · 3 Comments
Dear Home-Ec 101,
How do I know if a cut is serious enough to go to the ER?
Signed,
My knife skills need work
Ivy says:
This is a very good question. Many people question when an expensive trip to the ER is warranted, and when you can do for yourself at home. Now, neither Heather nor I are medical professionals and any advice we give should not be replaced by that of a medical professional. And void where prohibited by law. And other standard disclaimers.
Go to the ER immediately if:
- The cut is jagged, has rough edges, or is very deep (you can see muscle or bone)
- The cut bleeds in spurts (you may have hit an artery)
- Your cut soaks through several bandages, or doesn’t stop bleeding after 10 minutes with direct pressure on the wound.
- There is something embedded in the wound that cannot be removed.
Go to your doctor or a walk-in-clinic if:
- You were cut by something dirty or rusty and you haven’t had a tetanus shot in the last ten years, or cannot remember when your last tetanus shot was.
- Your wound shows signs of infection, like redness, swelling, numbness or oozing. Also, if you run a fever of 100 degrees fahrenheit, you may have an infection.
Most cuts can be taken care of at home. Make sure you clean it well and put an antibiotic ointment on it.
