• To clean vegetable skins, consider using a rectangular plastic scrubbing
    pad instead of a vegetable brush. The brush can splatter dirty water
    while you're scrubbing. But using a plastic scrubber pad lets you hold
    the pad close to the vegetables, keeping the splatters down.
  • If you're already boiling potatoes to mash for dinner, you can easily
    increase the quantity by adding some instant potato flakes to the
    cooking water before you start mashing.
  • You can make cookie dough in a big batch and it will keep in the fridge
    for several weeks. Then it's simple to bake a small batch of cookies by
    spooning some dough onto a baking sheet and topping it with chocolate
    chips. If you use olive oil for the shortening, your cookies will have no
    trans fats. Cooking fudge in bulk works well, too, especially if you make
    the fudge to give as a holiday gift.

  • To bake a wonderful loaf of homemade bread, whether regular or
    gluten-free, first "bloom the yeast" before adding It to the other
    ingredients. Also, for the bread recipe, use water without chlorine. If you
    don't have a filter for your tap water, then use bottled water.
    (Thanks to Ron T. for these bread-baking tips!)

CINDY'S COOKIE RECIPE

1 18-oz. package of Devil's Food cake mix with pudding
half cup of vegetable oil
2 large eggs
1 cup of chocolate chips (optional)


In a large bowl, add all ingredients and mix well with a large spoon until all cake
flour is dark. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Top each cookie with chocolate chips (if chips are not already in dough). Bake
for 10-12 minutes at 350 degrees F. Let cool for 10 minutes before eating.
(You can store the remaining dough in a covered container and refrigerate for
several weeks.)


CINDY'S VEGETARIAN ORGANIC FUDGE RECIPE -- Big Batch

2 cups organic soy creamer
6 tablespoons regular organic stick margarine (no water added)
5 cups organic granulated cane sugar
1.5 tsp. table salt
1 tablespoon organic vanilla extract
6 cups vegetarian marshmallows (often available at health food stores)
4.5 cups organic semi-sweet chocolate morsels

Grease one 10 x 15 inch rectangular glass dish, or two smaller square pans.
Cut marshmallows into smaller pieces if needed.
Pour small/cut marshmallows and chocolate morsels in a large holding bowl.
Combine the margarine, creamer, sugar and salt in a large (8-quart) pot.
Stir continuously over medium heat until the mixture comes to a rolling boil.
Let the mixture boil for 7 minutes while continuing to stir.
Take pot off of heat.
Add vanilla extract into the pot.
Addthe contents of the holding bowl into the pot.
Mix until well-blended.
Place pot back over low heat if marshmallows don't melt within a minute.
Stir vigorously until all ingredients are melted completely.
Keep dish first at room temperature to cool somewhat.
Follow the cool-down by covering the pan with foil and refrigerating until firm.

The fudge keeps well if covered and inside the fridge.
For easier cutting, set out the dish at room temperature for a few minutes.

 
   
   
   
   
   
   
           
   
   
         
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