Refresh your guests with layer after colorful layer of icy treats. Creating this stacked confection is simpler than making a sundae -- just spoon the slightly softened ice cream into a loaf pan (line the pan with plastic wrap first, and freeze one layer before adding the next). Our stripes, from top, are cantaloupe sorbet, peach frozen yogurt, strawberry ice cream, and raspberry sorbet.
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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.
SourceThe Martha Stewart Show
Three delicious cookies -- chocolate-almond spirals,
lemon-oatmeal lacies, and cowboy cookies (chock-full of nuts, coconut, and chocolate chunks) -- meet one clever wrapping idea: Line easy-to-make paper envelopes with waxed tissue, and seal with punched-paper labels.
Instead of mayonnaise, spread a spoonful of caramelized onions on your favorite sandwich, or use it to top burgers.
In Salad Dressings
For a richer flavor, whisk roughly chopped caramelized onions into vinaigrettes.
In Side Dishes
Stir caramelized onions into cooked lentils or rice pilaf, or toss with vegetables.
SourceEveryday Food, December 2009
Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, and place in a paper bag; store in crisper. Or stand the bundled stalks in a bowl with about an inch of water.
Although many people believe that thinner asparagus spears are more tender than thicker ones, thick spears are actually just as tender. If the asparagus stems are tough, remove the outer layer with a vegetable peeler.
SourceEveryday Food, Volume 9 March/April 2003
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.
SourceMartha Stewart Living, June 2009
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