Brown Sugar

Make Your Own

Have you ever been in the middle of a recipe when you suddenly realized that you’re out of brown sugar?

No problem, just make your own. It couldn’t be easier.

In a small bowl, add one cup of granulated sugar with one tablespoon of molassis (two tablespoons for dark brown sugar) and stir with a fork until completely mixed.

New Design

More To Come

Just working on a new site design. Once the final kinks are worked out there is a pile of new content ready for posting.

Living Cookbook 2008 Update

Beta Testing

Radium Technologies have finally begun beta testing on the long-awaited Living Cookbook 2008 recipe management software. I am privileged to be part of that beta testing program.

A few weeks ago I mentioned that Cafe Sherrie would be evaluating and reviewing this new software. I don’t feel that it’s appropriate to review it in such an early stage of the beta testing however. I can say that this looks like it’s going to be an awesome release once all of the bugs are worked out of the code. Those bugs are expected in any beta test, so there’s nothing unusual there.

I’ll post updates as the testing continues and the fixes become available. I’ll also post about some of new features of this software, but the full review will be closer to the final release date.

Happy Mother’s Day

Want A Free Gift?

Celebrate Mother’s Day with a FREE deluxe version of BigOven recipe management software, courtesy of Cafe Sherrie!

This is the deluxe version of the BigOven software, with a retail value of $29.95. You will receive a new, valid, serial number from Café Sherrie, to be used with the software downloaded directly from BigOven.com.

No strings attached.

Just comment on this post. Winner will be selected at random on Sunday (May 18, 2008) from those that have commented. Please use a valid email when leaving the comment so we can reach you!

Lemons

The Overachieving Citrus

Lemons are one of the most versatile staples for the chef as well as the bartender. This seemingly simple fruit adds a tangy zest to countless recipes.

What do we know about the wonderful lemon?

• Unlike oranges, lemons continue to ripen after they are picked.


• Lemons store best at 50 - 60 degrees F with high humidity and they will last several months. Lower temperatures cause deterioration.


• 4 lemons yield about 1 cup of juice.


• Lemons contain 30 to 45 percent juice depending on variety, climate, maturity when harvested, and storage conditions. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).

And some lemon tips:

• Use lemons in marinades, especially for chicken and fish.


• Sprinkle lemon juice on top of your favorite steamed vegetables, seafood, and salads.


• Mix salad dressing with lemon instead of vinegar.


• Fresh grated lemon peels add that zest to baked goods, fruit salads, desserts, and sauces.


• Try replacing other fruits with lemon in your next frozen sorbet.


• You might drink more water during the day if you add some lemon juice to your water bottle, or a slice to a glass of water.


• Freeze lemon juice in ice cube trays for later use.


• Add a twist of lemon to the water in ice cube trays for added zip to beverages.


• Use juice on fruit or white vegetables to help them keep their color.


• Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon.


• Lemon and salt can be used to treat rust spots, and to clean copper pots.


• Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter if it is at room temperature.


• Add a few drops of lemon juice to whipping cream if it doesn’t stiffen.


• Use lemon to replace salt in your recipes….you’ll have less sodium.

And, of course, lemons love being squeezed into Sherrie’s Pink lemonade!

Living Cookbook 2008

Beta Time

It looks like Lee over at Radium Technologies is finally ready to begin the public beta testing of Living Cookbook 2008.

Sherrie and I have used Living Cookbook for many years and look forward to testing and evaluating this latest version. A review will be posted here on Cafe Sherrie once we get our hands on it and put it through its paces.

More details to come soon…

Ham & Cheese Stuffed Potatoes

Perfect For Leftover Ham

These stuffed potatoes are the perfect solution for leftover ham. Scrumptious!

Ingredients:

3 med Baking Potatoes

1/4 cup Sour Cream

1 Egg Beaten

1 1/2 cups Cooked Ham Diced

1/4 teaspoon Black Pepper

1 dash Tabasco Sauce

11 ounces Mexi-Corn

2 ounces Cheddar Cheese Shredded

Instructions:

Heat oven to 350 degrees. Pierce potatoes with fork. Bake at 350 for 1 hour or until tender. Cool slightly.

Slice each potato in half lengthwise. Carefully scoop out potato centers, leaving a 1/4 inch shell. Place potato shells on an ungreased cookie sheet. In a large bowl, mash cooked potato. Add sour cream and egg; mix well. Stir in ham, pepper, tabasco sauce, and corn.

Spoon 1/6th of the mixture into each potato shell (shells will be very full and rounded). Sprinkle with cheese, pressing into potato mixture. Place stuffed potatoes on cookie sheet. Bake an additional 20-25 minutes, until cheese is melted.

Yield: 6 Servings

Source: Sherrie Thayer

Pink Lemonade

A Summer Favorite

There is simply no better “summer drink” than pink lemonade. Whether sipping from the condensation-covered glass while sitting below the umbrella on your patio, cooling down the kids at the beach, or for quick hydration while working in your garden, no beverage can surpass this classic favorite.

Ingredients:

4 cups Sugar

8 cups Water

5 1/2 cups lemon juice

10 cups ice cubes

2 cups cranberry juice

Instructions:

Make “simple syrup” - In a medium saucepan over medium-high heat, combine sugar and the water. Stir until sugar is completely dissolved and mixture begins to boil. Remove from heat; cover pan, and let cool completely.

Strain lenmon jice through a fine mesh sieve into a large punch bowl or serving container. Stir in simple syrup. Just before serving, add ice cubes and cranberry juice.

Yield: 20 Servings

Source: Sherrie Thayer

Peach And Blueberry Crisp

Best Of Both Worlds

Can’t decide between peach or blueberry crisp? Don’t!

Ingredients:

3/4 cup firmly packed light brown sugar

3/4 cup flour

1/2 cup unsalted butter cut into pieces

1 cup old-fashioned oats

3/4 cup chopped pecans toasted

6 tablespoon sugar

3 tablespoon flour

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

3 1/2 pounds peaches peeled each cut into 6 wedges

1 pint blueberries (or 2 1/2 cups frozen/thawed)

vanilla frozen yogurt or ice cream

Instructions:

For topping:

Preheat oven to 350. Butter a 9×13x2-inch glass baking dish.

Mix sugar and flour in medium bowl. Add butter and rub with fingertips until mixture resembles coarse crumbs. Mix in oats and pecans.

For fruit:

Mix sugar, flour, cinnamon and nutmeg in large bowl. Add peaches and blueberries and toss to coat. Transfer fruit to prepared dish. Sprinkle topping over. Bake until topping browns and filling bubbles, about 45 minutes.

Allow to cool a bit. Spoon warm crisp into bowls. Serve with vanilla frozen yogurt or ice cream.

Yield: 8 Servings

Source: Sherrie Thayer