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KITCHEN TIPS (Note: these are just some tips I’ve seen in various articles—I have not tried all of these myself, so can’t vouch for their effectiveness!)

BAKING SUBSTITUTIONS

• BUTTERMILK/YOGURT: 1 cup buttermilk equals 1 cup plain yogurt
• MILK SUBSTITUTE: use 1/2 cup evaporated milk plus 1/2 cup water for 1 cup milk.
• BUTTERMILK or SOUR MILK SUBSTITUTE: use 1 cup milk plus 1 Tablespoon lemon juice for 1 cup buttermilk.
• LEMON SUBSTITUTE: Use white vinegar for lemon in a savory recipe—use 1/2 teaspoon of vinegar in place of 1 teaspoon of lemon juice. Source: RealSimple
• BAKING POWDER: 1 teaspoon of baking soda equals 2 teaspoons of baking powder OR use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon of baking powder.
• Baking powder causes cakes to rise
• A SUBSTITUTE FOR CORN MUFFIN MIX: mix together 3/4 cup all-purpose flour, 3/4 cup cornmeal, 1/4 cup sugar, and 1 Tablespoon baking powder.
• UNSWEETENED CHOCOLATE/COCOA POWEDER: 1 ounce unsweetened chocolate is equivalent to 3 Tablespoons cocoa plus 1 Tablespoon butter
• CORNSTARCH/FLOUR: 1 Tablespoon cornstarch (for thickening) equals 2 Tablespoons flour
• CAKE or PASTRY FLOUR: use 1 cup all-purpose flour, less 2 Tablespoons for 1 cup cake flour.
• SUGAR SUBSTITUTIONS:
  • Brown Sugar for granulated sugar: use 1 cup lightly packed brown sugar for 1 cup granulated sugar.
  • Maple Syrup for sugar in cooking: for every 1 cup of sugar, use 3/4 cup maple syrup instead.
  • Maple Syrup for sugar in baking:  replace 1 cup of granulated sugar with 3/4 cup maple syrup. Also reduce the amount of overall liquid in the recipe by 3 Tablespoons for every cup of maple syrup used.
  • Honey for sugar in baking: Some say to use 1 cup sugar for 1 cup of honey, reducing the liquid in your recipe by 1/4 cup. Taste of Home recommends using 3/4 cup honey for every cup of sugar. Also noted by Taste of Home: Baked goods with honey brown faster in the oven—to help prevent over-browning, reduce oven temperature by 25˚F. Also, when your recipe calls for at least 1/4 cup honey, add a pinch of baking soda to reduce the acidity of the honey and add lightness to your baked goods, since honey is more dense than sugar. If you’re using more than one cup of honey, decrease the liquids in your recipe by 1/4 cup for each cup of honey you’re using (starting with the first cup). Source: Taste of Home Another source says to use 2/3 cup honey for each cup of sugar, then add 1/2 teaspoon baking soda for every cup of honey used (to neutralize the acidity). Reduce the liquid in the recipe by 1/4 cup and bake at temperature that is 25˚F lower than the recipe calls for, to prevent over-browning. Source: Baking Soda by Vicky Lansky

BAKING & COOKING TIPS

• COOKIE BAKING: Cool cookie sheets between batches—dough placed on hot metal will spread before it’s in the oven, resulting in pancake-flat cookies. Source: The Little Book of Baking (Good Housekeeping)
• MUFFIN BAKING: Use measuring cups or cookie scoops when making cupcakes, muffins, or even pancakes, so they’ll all have a uniform size.
• OPEN JARS EASIER by using latex dishwashing gloves.
• MEASURING SPOONS: Rub olive oil or use cooking spray on measuring cups and spoons you’ll be using to measure sticky substances, like honey, maple syrup, or molasses, for easier cleaning.
• ROOM TEMP INGREDIENTS: Unless noted otherwise in a recipe, take ingredients such as eggs, butter, and milk out of the refrigerator ahead of time so they’ll be at room temperature–the ingredients will mix together better.
• SPREADABLE BUTTER: Whip 1/2 cup salted butter with 1/3 cup non-GMO canola oil; refrigerate and you’ll have a spreadable butter with less saturated fat.
• KEEP FLIES AWAY FROM FOOD: Slice a lemon in half and stick whole cloves in the cut end. Place in a bowl or cup near your food. Great for when you’re eating outside.
• GET RID OF FRUIT FLIES: Make a funnel with a tiny opening out of a piece of paper. Place a piece of cut fruit (a banana works well) into a jar and tape the funnel, tiny side in, into the jar. The funnel should be the only opening into the jar. Fruit flies will get in, but won’t get out.
• FRESH EGGS will sink in a bowl of cool, salted water; if it slightly tips one end up, it needs to be used soon; old eggs will float to the surface—toss any eggs that are old.
• EASIER PEELING FOR HARD BOILED EGGS: Add a teaspoon of baking soda to the water when you hard boil eggs. The shells should come off easily! Also peel hard-boiled eggs when freshly-cooked–do not refrigerate with the shell still on, as they will be very difficult to peel after refrigerated. Another tip: USE THE WATER YOU’VE BOILED YOUR EGGS IN, after it cools, to water your plants! It contains lots of calcium that plants love.
• BACON: Lightly dust bacon with flour before frying. This helps prevent spatters and meat shrinkage.
• BOILING VEGGIES: When boiling or steaming cauliflower, beets, or other vegetables, add a teaspoon or two of vinegar to the water to help them keep their color. This also brightens their taste and reduces gassy elements. Also works when cooking beans and dishes with beans.
• COOKING PASTA: Add 1 teaspoon of salt in the water per 8 ounces of pasta for the best flavor.
• USING UP CONDIMENTS: “Pretty much any bottle or jar with a little in the bottom can become an easy salad dressing. Add 1 part vinegar or citrus juice to three parts oil to the jar or bottle, season to taste with salt and pepper, and shake. Whether it is mustard, jam, honey, or something extra special like black garlic ketchup or mango chutney, the condiment will provide the flavor and special oomph, and no waste!”—MyRecipes.com
• SLICING SOFT CHEESE: Freeze softer cheeses like Mozzarella for 15 minutes to make it easier to slice or shred.
• USE MUSTARD POWDER  to rub into beef or chicken before roasting; add to stews, soups, and gravies to thicken and add flavor.
• CLEAN A COFFEE GRINDER by grinding up a handful of uncooked white rice.
• FLAVORFUL COFFEE: Add a pinch of salt to the coffee in the basket of your coffeemaker to improve the coffee’s flavor (salt helps remove some of the acidic taste)
• REHEATING BREADS: To warm biscuits, pancakes, or muffins that have been refrigerated, place them in a microwave with a cup of water—this will keep the food moist and help it reheat faster.
• CLEAN A GRATER: Keep a clean, toothbrush handy exclusively for scrubbing bits of veggies or cheese out of the tiny holes of your grater.
• When baking a cake, don’t open the oven door too early–that can cause your cake to crack or sink in the middle.
• Perfectly shaped pancakes: Use a meat baster to create perfect circles of batter on the griddle.
• Should you use GLASS or METAL bakeware? Glass and metal distribute heat differently–Use GLASS for cooking casseroles or other items you want to keep warm for extended periods–glass holds heat longer. Use METAL for baked goods like bar cookies, quick breads, and brownies that can overcook or burn in glass. Source: Martha Stewart Living, May 2018 Issue
• MEASURING STICKY INGREDIENTS: Before you put sticky ingredients into a measuring cup, fill the cup with hot water, then dump out the hot water, but don’t dry the measuring cup. Then add your ingredient (peanut butter, for example) and it should come out of the cup without sticking!
• TYPES OF FLOUR: All-purpose flour: A blend of hard and soft wheat, used in all baking.
• Self-rising flour: A combination of all-purpose flour, baking powder, and salt; use in recipes that call specifically for self-rising flour. Make your own self-rising flour: Combine 3 1/2 cups all-purpose zflour, 1 3/4 teaspoons baking powder, 1 3/4 teaspoons baking soda, 1 3/4 teaspoons salt. Blend well.
  • Bread flour: Milled from hard wheat. Has a high-protein content that produces strong gluten, which gives yeast breads the structure they need to rise. Use when making yeast breads.
  • Cake flour: Milled from soft wheat. Has a low-protein content, which gives cakes a tender, fine-grained texture. Substitute cake flour for all-purpose flour by increasing the amount of flour by 2 Tablespoons per cup. Use for making cakes.
  • Southern flours: Soft wheat (such as White Lily) and soft wheat blends (such as Martha White); use for biscuits, cakes, quick breads, piecrusts. Source: Southern Living
• BAKING SODA and BAKING POWDER: Replace every 6 months for best baking results. To test whether still active/fresh: For baking soda, combine a teaspoonful with white vinegar; if it froths up immediately and vigorously, it’s active. For baking powder, stir a teaspoonful into a cup of hot tap water. If the water bubbles vigorously, it’s still fresh. Note: As a rule of thumb in recipes, 1/2 teaspoon baking soda is used for every 1 cup of an “acidic ingredient” such as buttermilk, yogurt, chocolate, molasses, or honey.
• MAKE YOUR OWN BAKING POWDER: To make 1 teaspoon of baking powder, if you happen to run out, blend 1/4 teaspoon baking soda with 3/8 teaspoon cream of tartar (the right proportion to use with 1 cup of flour is: 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1/2 teaspoon salt). Homemade baking powder should not be stored—just make as needed.
• QUICK BREAD TECHNIQUES: 
  • Beating softened butter and sugar together until light and fluffy helps to create a delicate cake-like crumb for tea breads.
  • Muffins and denser quick breads have a coarser, more breadline texture—for these, the liquid and dry ingredients are first stirred together in separate bowls. Making a well in the center of the dry ingredients creates a space so the two can be quickly and easily combined without overmixing.
  • For Biscuits—A pastry blender easily cuts butter or shortening into small pieces and combines them with flour for light, high-rising biscuits. When the dough is baked in a hot oven, the butter melts, creating tender, flaky layers. Source: Southern Living
  • DOUBLE YOUR FROSTING: When you buy a container of pre-made frosting, you can double it in size by whipping it with your electric mixer for a few minutes. You’ll get to frost more cakes, cupcakes, or cookies, and you’ll have less calories per serving!
  • MAKING PANCAKES ON GRIDDLE: Grease the griddle for the first pancake, then after that, rub hot griddle with a piece of raw potato instead of greasing again. The pancakes will brown nicely and there won’t be any smoke.

SERVING TIPS

• Ice cream scoops out easier with a hot scoop—just dip the scoop in a bowl of hot water between each serving. Source: Real Simple, July 2018 Issue

CLEANING TIPS

• Microwave: Heat a small bowl of water for 3 minutes. After the 3 minutes, leave the door shut and let the bowl sit for 5 minutes, letting the steam soften the grime in your microwave oven. Then just wipe the grime away with a damp cloth. For a fresh citrus scent, add a splash of lemon juice to the water before heating.
• Cutting Boards: To remove tough food stains from light wood and plastic cutting boards, slice a lemon in half, squeeze onto the stained surface, rub, and let sit for 20 minutes before rinsing.
• REMOVE BERRY STAINS FROM HANDS by rubbing them with white distilled vinegar.
• Clean Drains: Pour this hot, strong solution—1/2 cup salt for every quart of water—down the drain. Source: RealSimple
• WHEN OLIVE OIL GOES BAD: Polish wood furniture with olive oil, or polish leather shoes. Source: MyRecipes

STOVE TOP SCENTS

• Try simmering these combinations of dried herbs in an uncovered pan of water for a beautiful aroma in your home: lemon verbena, sassafras twigs, cedar pieces, pine needles, cloves, allspice berries, and orange and lemon peels. For the holidays, try rosemary, bay leaves, cinnamon sticks, cloves, and orange peel.

SOUPS

• GARNISHES FOR SOUPS:
  • a sprinkling of chopped fresh parsley or dried parsley
  • some chopped fresh chives, green onion stems, cilantro, or basil
  • a sprig of rosemary
  • fresh chopped tomato, cucumber, or bell pepper
  • a sprinkling of your favorite dried herb blend, like Herbs de Provence or Italian Seasoning
  • toasted pumpkin seeds, or a blend of pumpkin seeds with bread crumbs and dried basil
  • some croutons (homemade or store-bought) or a sprinkling of bread crumbs or crushed crackers
  • a sprinkling of shredded cheese
  • freshly-grated Parmesan cheese
  • crumbled Feta cheese
  • crumbled bacon or bacon bits (a combo of bacon bits, shredded cheddar cheese, and chopped green onion is a perfect garnish for baked potato soup!)
  • a drizzle of olive oil (for creamier soups)
  • a little dollop of Greek yogurt or sour cream (good for spicy soups)
  • a swirl or small dollop of pesto, chopped sun-dried tomatoes in oil, or chopped roasted red peppers
• Added too much salt to a soup or sauce? Add a raw, peeled potato to absorb the extra sodium.

SALADS

• BEETS: Add some raw beets, grated or shaved with a mandoline, to a leafy green salad–it adds a little color and crunch! Source: Real Simple, July 2018 Issue
• If you grown your own fresh herbs, try mixing them into your salad greens. Try leafy basil or mint as mix-ins. Use fresh rosemary, thyme, oregano, dill, parsley, or cilantro as garnishes.
• MAKE YOUR OWN SALAD DRESSING: Mix equal parts olive oil and vinegar in a jar. Add a dollop of Dijon mustart and a drop or two of honey—pour over your favorite vegetables or greens.
• MAKE DRESSINGS AND VINAIGRETTES in squeeze bottles for easy serving.

HERBS

• Herbs de Provence Mixture: Combine and mix well: 2 Tablespoons lavender flowers, 3 Tablespoons oregano leaves, 3 Tablespoons savory leaves, 3 Tablespoons thyme leaves, 1 teaspoon basil leaves, 1 teaspoon rosemary leaves, 1 teaspoon sage leaves. Store mixture in a small airtight jar in a cool, dark location. Makes about 3/4 cup. Use for salad dressings and as a poultry, beef, or fish rub. Source: Kaari Meng, The French-Inspired Home
• Use fresh or dried oregano as a substitute for fresh or dried basil or parsley in your cooking.
• When cooking with herbs from your garden, just pick what you will be using within 24 hours. Freshly picked herbs have the best flavor.
• To release the fullest flavor of fresh herbs, cut, mince, or crush them just before serving in a dish.
• Easily slice big-leafed herbs (like basil and sage) by stacking the leaves, then rolling them up, and then slicing across into ribbons.
• Dried herbs can be substituted for fresh herbs in most recipes. Dried herbs have a stronger flavor than fresh, so a rule of thumb when substituting is: 1/2 teaspoon dried or 1/4 teaspoon powdered herbs is equal to 2 teaspoons minced fresh herbs.
• Store dried and powdered herbs in airtight jars in a cool, dark place (away from the heat of the stove). Replace a jar of herbs when it has lost it’s color and aroma.
• Fresh bouquets, or bunches of herbs like parsley, sage, basil, oregano, rosemary, and thyme can be stored in glasses of water (or canning jars filled with water) in the refrigerator. Put a rubber band around the bottom of the stems to hold the herbs upright and cover them loosely with a clear plastic bag,, which keeps the herbs fresh as water condenses inside the bag. Snip the stem ends and change the water daily. Source: Herbs by Pat Ross
• Freezing Herbs: Remove stems, wash leaves in cold water and pat dry with paper towels or spin dry in salad spinner. Finely chop leaves by hand or in food processor, slowly adding some water (or olive oil) to get a paste-like consistency. Make a large enough batch to freeze in an ice cube tray. When frozen, store the cubes in freezer bags or plastic containers. These cubes can be dropped into soups and sauces or defrosted and used in salad dressings or sauces. Note: Basil will turn black when frozen, but it will still retain it’s flavor. Source: Herbs by Pat Ross Freeze extra chopped herbs in ice cube trays with olive oil; add to sauces, veggies, and in the skillet when sauteing meat.
• Naturally dried herbs retain the most flavor.
• Drying Long-stemmed Herbs: Clean herbs with a fine mist sprayer of water to remove dirt and pat dry with paper towel. Tie 5 to 10 stems into small bundles with kitchen string and hang in a dry, dark place with good air circulation (some say the area you’re drying should be cool and some say warm, but not humid). Tie the bottom of the stems tightly to prevent stems from falling out of the bundle, since they’ll shrink during drying. The smaller the bundle of herbs, the quicker they will dry and the more flavorful they will be. Dry herbs for 1 to 3 weeks or until leaves crush easily between fingers. Herbs can also be dried outdoors as long as they are protected from direct sunlight and water. Keep them dust-free by tying the bundle of herbs inside a small paper bag. Punch holes in the bag and cut off the bottom for air circulation. Store dried herbs in jars; label and date each jar and store for up to 1 year. Sources: Herbs by Pat Ross and Ball® product packaging
• Drying Short-stemmed Herbs, Large-leafed Herbs, and seeds: Use screens, cheesecloth, or large trays, like cookie sheets. Wash and dry the herbs and spread a single layer of leaves or seeds on the trays, leaving enough space between the herbs for good air circulation. Turn them every few days and they should be dry within a week. When herbs are dry, place them in screw-top jars and close tightly. Discard any that have evidence of mold or insects on them. Don’t crush the herbs until you’re ready to use them, to keep them more flavorful. Source: Herbs by Pat Ross

VEGETABLES

• GO ORGANIC WHEN BUYING THESE: lettuce, carrots, celery, bell peppers, kale
• THAWING FROZEN VEGETABLES: Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 minutes or until the vegetables are thawed. Drain well. Source: Kraft Foods.
• EASIEST WAY TO SERVE TOMATOES: Sliced and seasoned with salt.
• Help prevent potatoes from budding by placing an apple in your bag of potatoes.
• Bell Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
• CARROTS: Remove tops from freshly-picked carrots to prevent them from going limp.
• BROCCOLI STALKS: Remove the outer layer with a vegetable peeler, slice the stems, and steam or sauté them as you would florets. Use in soups, side dishes, and salads.
• COOKING POTATOES: Cover shredded, cubed, or diced potatoes with cold water before cooking to prevent them from turning a gray-brown color.
• PEELING ONIONS: Freeze them before chopping or dicing to prevent your eyes tearing up.

FRUIT

• GO ORGANIC WHEN BUYING THESE: apples, peaches, pears, grapes, strawberries and other berries, cherries, nectarines
• For an easy dessert, serve sliced fresh stone fruit and/or berries with a dollop of homemade whipped cream.
• Strawberries can get mushy and grow mold more quickly if stored wet. Don’t wash them until ready to eat and store in a partially covered container lined with paper towels to absorb excess moisture. Source: Real Simple, July 2018 Issue
• Use apples to help ripen other fruit: Apples emit a plant hormone called ethylene, which helps fruit ripen. Just put an apple in a brown paper bag with other fruit (such as bananas, kiwis, avocados) to help them ripen faster. Source: doctoroz.com
• Easy Freezer Jam: Cook 2 pounds plums, pitted cherries, or tomatoes with 1/2 cup sugar, a squeeze of lemon juice, and a pinch of salt until thickened. Refrigerate to use now or freeze to use later.
• To store half an avocado, keep the pit in the stored half and rub the exposed area of the avocado with lemon juice.
• Bananas last longer if you take your bunch of bananas apart. If they’re connected at the stem, they ripen faster.
• Ripen bananas and other fruit quicker by placing them in a paper bag.
• Juicing citrus fruits: To get the most juice out of citrus fruits, roll them firmly between the palm of your hand and countertop. Slice, then squeeze.
• Lemons: Simple vinaigrette: combine lemon juice, olive oil, and garlic; Simple marinade: combine lemon juice, balsamic vinegar, olive oil, fresh rosemary, and minced garlic; Add a squirt of lemon juice to your tuna salad; Squeeze fresh lemon juice on vegetables, pasta, soups, rice, and stews just before serving (this can help you cut back on salt).
• Peel a kiwi easily by slicing the top and bottom off, then use a spoon, inserting it between the peel and flesh—spin and scoop out.
• Use frozen grapes in fruity drinks instead of ice cubes so the drink won’t get watered down.

TEA TIME

• Make Sun Tea: Using a clear glass pitcher or jug, add 8 tea bags to each quart of water used, and set in a sunny spot. Let the heat of the sun brew the tea for several hours.
• Tea Punch: Mixing to taste in a pitcher, add brewed black tea to a blend of fresh Lemon and Orange Juices, along with some bottled Cranberry Juice. Pour in serving glasses over ice. For some fizz, add Ginger Ale to the mix.
• Iced White Grape-Peach Tea: In a pitcher, blend brewed black tea with Sparkling White Grape Juice and Peach Juice to taste. Pour in serving glasses over ice and stir in some fresh muddled strawberries if desired. Strawberry halves or slices can also be used as a garnish.

DESSERTS

• STIR A FEW SPOONFULS OF JAM INTO FROSTING as a substitute for food coloring and to add extra flavor. Source: Better Homes and Gardens, April 2010 Issue