Posted by: marthabernie | October 28, 2013


Here are a few tips for cooking and baking during the holidays and after.

1.  Sugared cranberries add extra sparkle to holiday desserts.  Just roll moistened berries in granulated sugar until coated and you have an instant festive look and taste.  Fresh cranberries are hard to find out of season so buy several packages after Thanksgiving when they go on sale and pop them into the freezer to enjoy all year long.

2.  Hidden nut flavors come through then you toast the nuts.  Toast a batch at a time and freeze until you want to add them to bread, stuffing, dessert or a side dish.  Keep an eye out at fall farmers markets to buy nuts, such as pecans and walnuts, in bulk.

3.  No buttermilk on hand?  When a recipe calls for buttermilk, you can always substitute sour milk.  Simply add milk to a tablespoon of lemon juice or vinegar to equal one cup of liquid.  Stir and let stand for at least 5 minutes.

4.  Make several pie crusts ahead and freeze in foil pans (to prevent breaking).  Or stock up on refrigerated pie crust sheets, pie crust mix and frozen pie crusts during the holidays.

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