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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Thanksgiving

FOOD FUN: Watermelon Turkey

We found this turkey on the Facebook page of the Watermelon Board. Whoever created it: We like your style!

You can make one with a small watermelon plus:

  • Miniature bell peppers
  • Skewers of grapes and cheese cubes
  • A small pear
  • Raisins for eyes
  •  
    Give it to the kids as a project, and let them proudly display it as the centerpiece!

    Check out dozens of nifty watermelon carvings for every holiday and special special occasion, on Watermelon.org.

     

    watermelon-turkey-watermelon.orgFB-230

    Make this fruit and vegetable turkey as a holiday centerpiece. Photo courtesy Watermelon Board | Facebook.

     

      

    Comments

    RECIPE: Pumpkin Spice Pound Cake Bundt

    pumpkin-spice-pound-cake-bundt-spiceislands-230r

    Pumpkin Spice Pound Cake made in a bundt pan. Photo courtesy Spice Islands.

     

    As a follow-up to our recent article on autumn bundt cakes, here’s one that’s especially appropriate for Thanksgiving: Pumpkin Spice Bundt. The recipe is courtesy Spice Islands.

    RECIPE: PUMPKIN SPICE POUND CAKE BUNDT

    Ingredients For The Cake

  • 2-3/4 cups sugar
  • 1-1/2 cups butter, softened (no substitutions)
  • 2 teaspoons pure vanilla extract
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin (not pumpkin pie filling)
  •  
    For The Caramel Pecan Topping

  • 1 cup brown sugar
  • 1/2 cup whipping cream
  • 1/4 cup maple syrup
  • 2 tablespoons butter, unsalted
  • Dash salt
  • Dash ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans
  • Optional garnish: whipped cream*
  •  

    Preparation

    For The Cake

    1. PREHEAT the oven to 350°F. Generously grease and flour a 12 cup bundt pan.

    2. BEAT the sugar and butter in a large bowl with an electric mixer until light and fluffy. Add the vanilla; the add the eggs one at a time, beating well after each.

    3. COMBINE the flour, baking powder, salt and spices; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour into prepared pan.

    4. BAKE for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely.
     
    For The Caramel Pecan Topping

    1. COMBINE the brown sugar, cream, maple syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring constantly.

    2. REMOVE from the heat and stir in the cinnamon, vanilla and pecans. Serve warm over the cake. Top with whipped cream, if desired.
     
    WHIPPED CREAM TIP: If you’re putting whipped cream on a very sweet dessert, such as this caramel topping or pecan pie, you can halve the sugar in the whipped cream or eliminate it entirely.

    An unsweetened or just slightly sweet whipped cream provides a better counterpoint to the sweetness of the dessert. Otherwise, the sweet-on-sweet can be cloying.
     
      

    Comments

    TIP OF THE DAY: Cranberry Popcorn Balls

    The oldest popcorn known to date—actual ears of corn—was discovered in a cave in New Mexico, and carbon-dated to be more than 5,600 years old. It was not eaten as a snack food by early Americans, but was popped and then pounded into meal that was mixed with water and cooked.

    Fast-forward several thousand years: The early Colonists ate popcorn as a breakfast cereal, with milk and a sweetener. (Think puffed corn cereals like those from Arrowhead Mills and Nature’s Path, among others, not to mention Kellogg’s Corn Pops.)

    In the 18th century, after the corn harvest, rendered fat would be thrown into a cast iron pot over an open fire. When the fat was hot, farmers would toss in corn kernels, a little molasses or other sweetener, and then wait for the corn to pop into a sweet, hot treat.

    By the 1840s, corn popping had become a popular recreational activity in the U.S. Popcorn balls, the kernels stuck together with a sugar syrup, were hugely popular around the turn of the 20th century, both for eating and for holiday decorations (they were hung with ribbons from Christmas trees).

    With the availability of bagged popcorn brands, popcorn balls began to wane, appearing mostly in the hoiday season from Halloween through Christmas.

    Here’s the full history of popcorn.

       

    cranberry_popcorn_balls-popcorn.org-230

    Homemade cranberry popcorn balls for Thanksgiving and Christmas. Photo courtesy Popcorn.org.

     

    Popcorn is a better-for-you snack. Plain popcorn is loaded with whole grains, fiber and antioxidants.

    Of course, when you add butter, salt and sugar, it adds less-better-for-you ingredients. But compared to other sweet and salty snacks, it’s the winner.

    So consider these popcorn balls a better option for holiday snacking.

     

    popcorn-bowl-crunchdaddy-230

    Plain popcorn is a terrific snack: whole grain, high in fiber and low in calories. Photo by Katharine Pollak | THE NIBBLE

     

    RECIPE: CRANBERRY POPCORN BALLS

    You can serve these from a platter or a serving bowl, or wrap individually in cellophane and tie with a ribbon for a party favor or stocking stuffer. Add a name tag to create a combination place setting and take-home favor.

    Ingredients For 18 Popcorn Balls

  • 2 cups sugar
  • 1 cup whole berry cranberry sauce, slightly mashed
  • 1 tablespoon grated orange peel
  • 1/2 cup cranberry juice
  • 1/2 cup light corn syrup
  • 1 teaspoon vinegar
  • 1/2 teaspoon salt
  • 5 quarts unsalted popped popcorn
  •  

    Preparation

    1. COMBINE all ingredients, except popcorn, in a heavy saucepan. Bring to a boil; lower heat and cook to 250°F on a candy thermometer. The mixture will bubble up in the pan, so watch it carefully to keep the mixture from boiling over.

    2. POUR slowly over the hot popcorn and mix until the corn is well coated. Let it stand for 5 minutes or until the mixture can easily be formed into balls.

    3. SPRAY your hands with a cooking spray (or use butter) hands and form the popcorn into 3-inch balls.
     
    ANOTHER HOLIDAY POPCORN RECIPE

    If you’ve got sage left over from the stuffing or other recipe, make this sage popcorn recipe.

      

    Comments

    RECIPE: Pumpkin-Pie Tini

    Have a Pumpkin-Pie-Tini with your pumpkin pie. This recipe, from Sauza Tequila, is a dessert in of itself for those who want to pass on the pie and drink their dessert instead.

    RECIPE #1: PUMPKIN PIE-TINI

    Ingredients Per Drink

  • 1½ parts blue/silver/blanco tequila
  • 3 parts cream
  • ½ part Torani or other pumpkin spice syrup (it also is available sugar-free)
  • 1 part simple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • Optional garnish: whipped cream and cinnamon
  • Ice cubes
  •  

    Preparation

    1. SHAKE all ingredients with ice and strain into a chilled Martini glass.

    2. GARNISH and serve.

       

    pumpkin-pie-tini-sauza-230

    Try a Pumpkin Pie-Tini for Thanksgiving. Photo courtesy Sauza Tequila.

     

     

    Picture 091

    Another version of the Pumpkin Pie-Tini. Photo courtesy 1800 Tequila

     

    Here’s another version of the Pumpkin Pie-tini, from 1800 Tequila, a less creamy option that uses milk instead of cream plus a touch of chocolate liqueur:

    RECIPE #2: PUMPKIN PIE-TINI

    Ingredients Per Drink

  • 1-1/2 ounces silver/blue/blanco tequila
  • 2 tablespoons pumpkin purée
  • 1-1/2 ounces crème de cacao
  • 1 ounce milk
  • Ice cubes
  • Rim: graham cracker crumbs and honey
  •  
    Preparation

    1. RIM a Martini glass using a small amount of honey, then roll in graham cracker crumbs.

    2. SHAKE the milk and pumpkin purée over ice to combine. Add the remaining ingredients and shake well. Strain into the Martini glass.

     

    More Pie-Tini recipes: Apple Pie-Tini and Cherry Pie-Tini.

      

    Comments

    RECIPE: Pear Cème Fraîche Ice Cream

    Pear is a popular fall flavor. Pear sorbet is one of our favorite seasonal treats.

    But you can also churn pears into ice cream, as we discovered in this recipe by Samantha Seeley, who blogs on food from her home in that great food mecca, Hudson Valley, New York. She contributed the recipe to the delicious recipe files on VermontCreamery.com.

    Make a double batch, because the single quart doesn’t last very long!

    Prep time is 15 minutes, cook time is 30 minutes. With freezing, total time is 6 hours, 45 minutes. You can see the recipe with full photos at Sweet-Remedy.com.

    RECIPE: PEAR CRÈME FRAÎCHE ICE CREAM

    Ingredients For 1 Quart

  • 3 ripe pears
  • 2 tablespoons arrowroot starch or cornstarch
  • 1/2 cup water
  • 1-1/2 cups heavy cream
  • 1-1/2 cups whole milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 container (8 ounce) Vermont Creamery Madagascar Vanilla Crème Fraîche*
  • 1 cup maple glazed pecans
  •  
    *You can add vanilla extract to regular crème fraîche.

       

    pear-creme-fraiche-ice-cream-sweetremedy-vtcreamery-230

    Calling all ice cream gourmets: Make Pear Crème Fraîche Ice Cream. Photo courtesy Sweet Remedy | Vermont Creamery.

     

     

    madagascar-vanilla-creme-fraiche-vtcreamery-230

    Madagascar Vanilla Crème Fraîche: We love it! Photo courtesy Vermont Creamery.

     

    Preparation

    1. WASH, peel and chop the pears. Combine the pears and the arrowroot or cornstarch in a small saucepan. Add the water and place over medium-low heat for about 10 minutes, while stirring. The mixture will thicken up. Refrigerate until you are ready to churn the ice cream mixture.

    2. BEAT the milk and eggs together in a large saucepan. Add the sugar, cinnamon, nutmeg, allspice and ginger and cook over medium-low heat. Constantly stir with a wooden spoon until thickened enough to coat the back of the spoon. Remove from the heat. Once cooled, add the heavy cream and place plastic wrap directly on the top of the mixture. Refrigerate for 4 hours or longer.

    3. CHURN the mixture in an ice cream maker according to the manufacturer’s instructions. Once churning is complete, add the crème fraîche to the ice cream, it will resemble soft serve. Mix in the pear mixture and maple glazed pecans recipe. Transfer to a container with a lid that is suitable for freezing. Freeze until frozen through, usually about 3-4 hours.

     

    HOW TO PICK A PEAR

    Anjou, Bartlett and Bosc pears are varieties that can be eaten raw or cooked. Other varieties, such as Forelle and Seckel, are better eaten raw.

    Pears are one of the few fruits that are much better when they’re picked before they ripen. Pears ripen from the inside out, so as soon as the stem end has a slight give to it when gently pressed, the fruit is ripe. Don’t wait for the midsection to be soft.

    Buy firm pears and place them in a paper bag to ripen if you need them in a day or so. Placing a banana or an apple in the bag speed up ripening (here’s why).

     
    WHAT IS CRÈME FRAÎCHE?

    Crème fraîche (pronounced crem fresh, French for “fresh cream”) is a thickened cream. It’s not as thick as sour cream, but more of the consistency of yogurt, which is an appropriate analogy because it is slightly soured with bacterial culture. Originally from Normandy, the dairy heartland of France, today it is used extensively in Continental and American fine cuisine.

    Sour cream, which is more accessible and less expensive, can be substituted in most recipes; but crème fraîche has advantages: it can be whipped, and it will not curdle when cooked over high heat. In addition, it is usually a bit lighter in body than commercial sour creams, more subtly sour, and overall more elegant.

    Crème fraîche is made by inoculating unpasteurized heavy cream with Lactobacillus cultures, letting the bacteria grow until the cream is both soured and thick and then pasteurizing it to stop the process. Thus, authentic crème fraîche cannot be made at home because generally, only pasteurized cream is available to consumers. To add Lactobacillus to pasteurized cream will cause it to spoil instead of sour.

    The only negative to crème fraîche is that it’s pricey. You can make your own with far less expense with this crème fraîche recipe.

      

    Comments

    TIP OF THE DAY: Holiday Coffee

    Green-Mountain-Coffee-Pumpkin-Spice-Bags-Kcups-230

    Pick up some seasonal coffee in bags or K-Cups. Photo courtesy Green Mountain Coffee.

     

    We typically take advantage of the holiday blend coffees to switch up our caffeine consumption. In past years, it was always a bag of ground coffee, and we’d make a whole pot, whether or not others wanted to participate.

    But now, with the proliferation of Keurig single-cup brewers and other brands that use K-Cups, it’s easier to enjoy a quick cup.

    It’s time to bring on the holiday K-cups. You can find these limited edition coffees at retailers and online. Here’s a selection of coffees for the holiday season:
     
    Barrie House Pumpkin Spice K Cups

    Arabica beans are blended with the spicy flavor of holiday pumpkin pie. More information.
     
    Dunkin Donuts Pumpkin Favor K Cups

    Grab a seasonal donut when you pick up a box of these! More information.

     
    Green Mountain Pumpkin Spice

    Green Mountain’s medium roast coffee is infused with flavors of cinnamon, pumpkin and nutmeg. More information.

    Get the ground coffee in bags.
     
    Starbucks Thanksgiving Blend K Cups

    Starbucks doesn’t have a pumpkin-flavored coffee, but produces a Thanksgiving Blend they describe as a “rich fall brew [that] features herbal notes with Sumatran beans and elegant soft spice from the coffee of Guatemala’s Antigua region. You’ll find it pairs well with the entire Thanksgiving meal, from savory turkey to sweet pumpkin pie.” It’s certified OU kosher. More information.
     
    Seasonal Sampler

    You can get a 30-count K-Cup assortment of holiday and winter cappuccino, chai, cider, coffee and tea from different brewers. Check out the Brewers Variety Pack Sampler with K-Cups from Brooklyn Beans, Crazy Cups, Green Mountain, Grove Square, Twinings and others.
     
    Consider holiday K-Cups as a gift for your favorite Keurig owner.
     
    FOR TEA DRINKERS

    Take a look at Harney & Sons for delicious holiday teas and gift sets.

    There are also two good candidates that are enjoyed year-round, but have notes of holiday spices:

  • Constant Comment, a very popular brand that is blended with sweet spices and orange peel
  • Masala chai, the generic term for Indian spiced tea, which is usually shortened to “chai” in the U.S.
  •  
    We think we’ll make a cup right now.

      

    Comments

    TIP OF THE DAY: Holiday Sugar

    You can buy Christmas sugar cubes decorated with tiny candy canes, gingerbread men, reindeer and snowmen.

    Or, you can serve something more subtle in appearance and sophisticated in flavor: a bowl of spiced vanilla sugar. You can make it or buy it.

    To buy it, head over to Silk Road Spices, where handmade vanilla sugar* is blended with allspice, cardamom, cinnamon, cloves, mace and nutmeg.

    In addition to sweetening drinks, you can sprinkle it on cereal, plain yogurt or toast. Try it in whipped cream, too.

    For $7.99, give jars as stocking stuffers.

    To make your own, try the recipe below. It takes only five minutes to blend the ingredients, but you’ll need to wait 48 hours for drying.

    The sugar will keep for several weeks in an airtight container. Since the recipe makes four cups, you can share it with friends.

     

    spiced_vanilla-sugar-silkroadspices.ca-230

    Spice up your sugar for the holidays. Photo courtesy Silk Road Spices.

     
    RECIPE: SPICED VANILLA SUGAR

    Ingredients For 4 Cups

  • 1 teaspoon allspice
  • 20 whole cardamom pod
  • 1/2 teaspoon mace
  • 1/2 teaspoon nutmeg
  • 1 teaspoon whole cloves
  • 2 whole cinnamon sticks
  • 4 cups fine granulated sugar
  • 1 teaspoon pure vanilla extract
  •  
    Preparation

    1. COMBINE all of the spices in a cast iron pan. Turn the heat to medium and stir until the aroma fills the air. Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle and grind the spices roughly.

    2. PLACE the sugar in a large bowl and sprinkle the vanilla over it. Stir thoroughly; the sugar will turn a light brown color.

    3. MIX the spices with the vanilla sugar. Leave the bowl uncovered overnight to dry. The next day, break it up until it returns to granulated form (you can pulse it in a food processor or spice grinder).

    4. COVER the sugar bowl and let it rest overnight. The following day, sieve through a mesh strainer. Store in an airtight container.
     
    *You can make regular vanilla sugar by placing a vanilla bean in an airtight container of sugar. Try a turbinado sugar like Sugar In The Raw for a more aesthetic effect. Or, purchase it from premium sugar companies like Nielsen-Massey.

      

    Comments

    GIFT: Turkey Shaped Whoopie Pies

    turkey-whoopie-pies-cranberryislandkitchen-230

    Seasonal whoopies in the shape of turkeys, plus pumpkins and leaves (not shown). Photo courtesy Cranberry Island Kitchen.

     

    These gourmet whoopie pies are a rich, full-bodied pumpkin cake. The selection includes both vanilla cream cheese filling and maple cream cheese filling.

    They’re also made in pumpkin shapes and maple leaf shapes; then individually shrink-wrapped to preserve freshness.

  • 12 whoopies are $43.95; $44.95 in a gift box with gift card
  • 24 whoopies are $74.95; $76.95 in a gift box with gift card
  • 36 whoopies are $109.95; $115.95 in a gift box with gift card
  •  
    They can be eaten at room temperature or straight from the fridge, and they freeze beautifully.

    Get yours at CranberryIslandKitchen.com:

  • Fall Sampler of pumpkin whoopies and leaf whoopies
  • Pumpkin Whoopie Pies
  • Thanksgiving Sampler of turkeys, pumpkins and leaves
  • Turkey Whoopie Pies
  •  
    WHOOPIE PIE HISTORY

    The whoopie pie is Maine’s Official State Dessert, but the now-defunct Berwick’s Bakery in Boston (1898-1977) may have been the origin: A retired employee said that the company first started to bake whoopie pies in 1926, earlier than any other reference.

    But Lancaster, Pennsylvania claims to be the originator, with an anecdotal story that the recipe originated with an [unknown] Amish housewife. As the story goes, when Amish husbands and children would find the baked treats in their lunch bags, they would shout “Whoopie!”

    The whoopie pie is actually a sandwich cookie: two round, mound-shaped pieces of devil’s food chocolate cake with vanilla frosting in-between. The recipe first appears in cookbooks during the Depression, in recipe collections from several states.

    As the story is variously told, Amish housewives would bake these treats and put them in their farmer husbands’ (or children’s) lunch boxes. When the lucky recipients would discover what was for dessert, they would shout “whoopie!”

    Today there are dozens of flavors of cakes and fillings. There’s nothing left to do but take a bite.

     
      

    Comments

    RECIPE: Pumpkin Spice Fudge

    Here’s something special to make for work colleagues, friends, family and Thanksgiving hosts: Pumpkin Spice Fudge.

    It’s an easy recipe from Nestlé. In fact, you can let kids old enough to work with hot liquids make it as their contribution. Prep time is 10 minutes, cooking time is 20 minutes.

    RECIPE: PUMPKIN SPICE FUDGE

    Ingredients For 48 Pieces (About 3 Pounds)

  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter
  • 2/3 cup (5 fluid ounces can) evaporated milk
  • 1/2 cup canned pumpkin (pure pumpkin, not pie filling)*
  • 2 teaspoons pumpkin pie spice†
  • 2 cups (12-ounce package) white chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped pecans
  • 1-1/2 teaspoons vanilla extract
  •    

    pumpkin-spiced-fudge-nestle-230

    Pumpkin Spice Fudge. Photo and recipe courtesy Nestlé.

     
    *Pumpkin pie filling has spices blended in. Pumpkin purée is not seasoned; the appropriate spices are added separately as the recipe requires.
     
    †Pumpkin pie spice is simply a blend of the traditional spices that go into pumpkin pie. If you don’t want to buy a pre-mixed container, it’s easy to make your own. Combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves.

     

    carnation-evaporated-milk-230

    First marketed in 1857 as a safe milk drinking option, evaporated milk and its sibling, sweetened condensed milk, have become an asset in cooking as well. Photo and recipe courtesy Nestlé.

     

    Preparation

    1. LINE 13 x 9-inch baking pan with foil, letting the foil drape over two ends of the pan to serve as handles.

    2. COMBINE the sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until a candy thermometer reaches 234°F to 240°F (soft-ball stage).

    3. QUICKLY STIR in the chocolate chips, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until the chips are melted. Immediately pour into the prepared pan.

    4. COOL on a wire rack for 2 hours or until completely cooled. Refrigerate the pan, tightly covered. When ready to serve…

    5. LIFT the fudge from pan using the foil handles; remove the foil. Cut into 1-inch pieces.

     

    WHAT IS EVAPORATED MILK?

    Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product. Approximately 60% of the water is removed from fresh milk.

    Prior to the 19th century and refrigeration, milk was highly perishable. In the summer heat, it spoiled in a matter of hours. In addition, there were sanitation problems: Milk straight from the cow was contaminated harmful with bacteria.

    Gail Borden conceived of a shelf stable canned milk product in 1852. His first condensed milk product, launched in 1854, lasted three days without souring. Borden was granted a patent for sweetened condensed milk in 1854. Commercial production began in 1857.

    In Borden’s early product, sugar was added to inhibit bacterial growth. Competitors perfected the technique of sterilizing the product to vastly improve shelf life. Today, evaporated milk has no added sugar; a separate product, sweetened condensed milk, is evaporated milk that contains sugar. [Source]

    While not a hit right out of the gate, evaporated milk soon became popular as a safe and reliable substitute for fresh milk. It could be shipped easily to locations lacking the safe dairy production and/or refrigerated storage.

    The Florida Keys were an example of a hot and remote area that had no dairying. Evaporated milk made it possible for residents to finally enjoy milk in coffee and in cooking. Key Lime Pie, initially made with evaporated milk and now with sweetened condensed milk, is a legacy of Mr. Borden’s vision.

    The shelf life of canned evaporated milk will vary from months to years, depending on the sugar content and its proportion of fat. Carnation Brand makes evaporated milk from whole milk, nonfat milk and 2% milk.

      

    Comments

    RECIPE: Turkey Cupcakes

    You can find lots of turkey cupcake photos in Google, but these are the combination of easiest and best looking for the home baker to whip up.

    If you have kids (or adults) who don’t like pumpkin pie—or if you want to bring a memorable house gift—bring two dozen of these! If you’re looking for a kids’ project, ditto: Give them frosted cupcakes and let them do the decorating.

    You can bake your favorite chocolate cupcake recipe from scratch, use a cake mix, or in a pinch, purchase plain chocolate cupcakes. You can buy frosting or make your own.

    While we enjoy the convenience of a cake mix—which is simply saves you the time of measuring and mixing the ingredients—we’re much fussier about homemade frosting. Most canned chocolate frosting tastes…canned. Here’s our recipe for homemade chocolate buttercream frrosting.

     
    RECIPE: THANKSGIVING TURKEY CUPCAKES

    Ingredients for 24 Cupcakes

  • 1 box chocolate cake mix
  •    

    turkey-cupcakes-sixsistersstuff-230

    Gobble up this gobbler. Photo and recipe © SixSistersStuff.com.

  • 16 ounce can chocolate frosting (or your favorite homemade chocolate frosting)
  • 1-1/2 cups chocolate sprinkles
  • 2 cups candy corn
  • 48 Wilton candy eyeballs (found at major grocery stores, baking supply stores or online)
  • Red frosting or strips of red fruit leather
  • Variation: 24 large malted milk balls for heads
  •  

    candy-eyes-1-8-inch-confectionaryhouseAMZ-230

    Candy eyes come in different sizes and colors. For this recipe you want the smallest size like these, which are 7/16″ in diameter. You can buy them online. Photo courtesy Confectionary House.

     

    Preparation

    1. PREPARE the cake mix according to package directions to make 24 cupcakes. Bake and let cool completely. Frost each cupcake with chocolate frosting.

    2. HOLD each cupcake upside down and dip into the chocolate sprinkles. For feathers, push five pieces of candy corn upside down into the top of the cupcake.

    3. ADD two candy eyeballs and push a candy corn into the cupcake for a beak.

    4. PIPE some red frosting next to the candy corn beak, or adhere a strip of red fruit leather.
     
    VARIATION: Use malted milk balls as the head; press into the cupcake. Affix the candy eyeballs with frosting, and pipe a small amount of yellow frosting, and a small amount of red next to it, as the beak and the wattle.
     
    Here’s the original recipe plus a video of the preparation. Find more delicious recipes at SixSistersStuff.com.

     

    THE DIFFERENCE BETWEEN ICING & FROSTING

    The difference between frosting and icing is that icing is made with confectioners’ sugar (also called icing sugar or 10x sugar), while frosting is made with granulated sugar (table sugar).

    Because most people don’t understand this difference, the two words are often used interchangeably.

      

    Comments

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