Keep It For HOW LONG?

parmesan cheese (and other hard cheeses) will keep forever in the fridge if you wrap them in a layers of paper towel and aluminum foil

My Wildtree Experience

Chicken Bouillon *****
Perfect Pizza Sauce Seasoning
Rotisserie Chicken Blend 

Vegetable Bouillon

Asian Ginger Plum Dressing
Kickin Asian Stir Fry

Pacific Fusion 



Roasted Tomatillo Sauce
Jumpin Jambalaya *****
Tortilla Soup Mix *****

Molten Lava Cake

Not Your Everyday Pound Cake ****
Scrumptious Scones

Bread Tips from Online Chat at King Arthur

Altering bread recipes from 1.5# loaf to 2# loaf: how the professionals do it

Bread too dry?
(a) use less flour - take care when measuring flour (fluff and then shovel into a measuring cup... ideal 1c = 4.5oz)
(b) add milka (2T wet + 2T dry)
(c) add some butter
(d) use higher gluten flour

Butter/Oil - adds flavor and preservative

Egg - adds color and nutrician

Milk - prefer dry. Milk makes softer crumbs, if using liquid, best to scald it and then cool it. Expert has not see diff between fat content. Wet milk contains and enzyme called proteiase, which can be a yeast inhibitor. That has been deactivated in most dry milks.

Higher Gluten - makes chewier, same rise as bread flour... Sir Lancelot... but you may need to add liquid (milk or water) 2T at a time

All-Purpose Flour

In general, you may find that cakes made with all-purpose flour are a bit tougher and less delicate than those made with a softer pastry or cake flour. Likewise, breads made with all-purpose flour may be a bit softer and flatter than those made with bread flour. But overall, these differences should be slight for the casual baker.

If a recipe calls for a certain type of flour and all you have is all-purpose, some manufacturers recommend using 1 tablespoon more per cup when making breads and 1 tablespoon less per cup for cookies and biscuits. This will increase or decrease the total amount of protein going into the batter or dough.

Fruit/Veg Wash

SPRAY

* 1 tablespoon fresh lemon juice
* 1 tablespoon baking soda
* 1 cup water
Put all ingredients into a spray bottle (be careful as it will foam up) shake gently to mix, then spray on veggies or fruit allow to sit for about 2-5 minutes then rinse under cold water.

SOAK

* 1/4 cup vinegar
* 2 tablespoons salt

Fill a clean sink or a large basin with cold water; add in vinegar and salt, then swish around with hands (you may also do this in a large bowl). Place the fruit and/or veggies in and allow to sit for 25-30 minutes although I have even left soaking for over an hour (this will not effect the flavor at all, the vinegar cleans and the salt draws out any little bugs, dirt and other small unwanted things, it also will remove some of the wax. Rinse under cold water and dry.

Self-Rising Flour

4 cups flour + 2 teaspoons salt + 2 tablespoons baking powder

Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour.

Self-rising flour is a relatively soft all-purpose flour to which baking powder and salt have been added. Manufacturers suggest using it for biscuits, quick breads, and cookies and eliminating the baking powder and salt called for in the recipe.

Cake Flour

2 min | 2 min prep

2 cups

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch

1. To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
2. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
3. If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

Cake flour, the lowest protein flour, has undergone a special bleaching process (distinct from the process used for other white flours) that increases the flour's ability to hold water and sugar. This means that when you're making baked goods with a high ratio of sugar to flour, the flour will be better able to hold its rise and will be less liable to collapse.

Flour Tips and Substitutions

All-Purpose Flour: 1 cup = 140 grams, 1 cup sifted = 115 grams

Cake Flour: 1 cup = 130 grams, 1 cup sifted = 100 grams

Whole Wheat Flour: 1 cup = 150 grams, 1 cup sifted = 130 grams

Bread Flour: 1 cup = 160 grams, 1 cup sifted = 130 grams