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  1. Making Wontons

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    1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.

    2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

    3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

    4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.


    Source
    Everyday Food, Volume 31 April 2006
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  2. Using Leftover Cookie Dough

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    When scraps of dough get left behind after cookies hit the oven, turn them into a quick and tasty "streusel" topping for other baked goods, says pastry chef Chris Broberg.

    Form the extra raw cookie dough into a ball and freeze. Then, simply grate the frozen dough with a box grater over muffins, coffee cakes, cobblers, or other sweet treats.

    Here's another idea: Instead of freezing the dough, try baking the leftover dough strips then crushing them up to use as a crunchy topping for ice cream sundaes.

    Source
    The Martha Stewart Show
  3. Emeril's Turkey Bolognese

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    Here's my take on the classic Italian meat sauce: I've lightened it up a bit by using turkey instead of the usual pork and beef. The flavor still shouts "Italy!" and it will delight everyone, from Italian-food traditionalists to those who are monitoring what they eat. I began making this sauce years ago, when one of my daughters swore off red meat. Now, even I'm a convert to this healthier alternative.

    Get the Recipe for Turkey Bolognese

    Text by Emeril Lagasse

    Source
    Everyday Food, March 2009
  4. Pumpkin-Pie Spice Blend

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    Give drinks, dessert, and breakfast a seasonal spin with this classic spice blend. Mix it yourself or use a store-bought version. To make spiced whipped cream for topping hot coffee, Irish coffee, pie, or cake, add 2 teaspoons of the mix to 1/2 cup heavy cream before whipping. The sweetened spice mix is good sprinkled on buttered toast or French toast.

    Making Your Own
    Even if you don't have pumpkin-pie spice in your pantry, you may well have everything that goes into it. Stir together 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg. Add 2 tablespoons sugar for a sweetened version.

    Source
    Martha Stewart Living, November 2009
  5. Sundae Social

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    Here's a sweet idea: Use leftover candy to create a make-it-yourself ice cream sundae party. Simply chop the treats into bits, and set them out in small bowls so everyone can choose a favorite topping. Our assortment includes candy sticks, toffee bars, and chocolate-covered almonds, but any candies or nuts will work well.

    Source
    Martha Stewart Living, January
  6. How-To

    Crisp Muffin Wrappers

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    These crisp parchment paper wrappers give muffins and cupcakes a festive air -- and they keep the baked goods from sticking to the pan, too.

    Muffin Wrappers How-To 

    1. Cut 5-inch square pieces of parchment. 

    2. Spray a muffin tin with vegetable oil cooking spray to hold parchment in place. 

    3. Place 1 piece of parchment into 1 cup of the tin, pressing along folds to crease. Repeat with other cups and parchment pieces. 

    4. Scoop batter into cups, and bake.

    Source
    Martha Stewart Living, June 2009
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