Monday, October 31, 2011

Helpful Hints - Alcohol Substitutes

by: Natalie Mitts
http://dining.byu.edu/mix/archive/helpfulhints/alcoholSubstitutes.html

If you are ever stuck on what to use instead of white wine or vodka in cooking, find the answers with this list of common alcohol substitutes. As alcohol is used in cooking to either add flavor or help marinade, many of these substitutions will yield similar results.

Amaretto - almond extract, marzipan or orgeat flavor Italian soda syrup
Beer/Ale - beef broth, chicken broth, ginger ale, mushroom broth, nonalcoholic beer or white grape juice
Bourbon - vanilla extract, sparkling apple cider, sparkling cranberry juice or sparkling grape juice
Brandy - apple cider, apple juice, apricot juice, brandy extract, peach juice, pear juice, raspberry extract, water or white grape juice
Champagne - champagne extract + soda water, ginger ale, sparkling apple cider, sparkling cranberry juice, sparkling grape juice or sparkling white grape juice
Orange liqueur - marmalade, orange juice, orange juice concentrate or orange zest
Red Wine - apple cider, balsamic vinegar, beef stock, chicken stock, clam juice, Concord grape jelly, cranberry juice, grape juice, mushroom stock, nonalcoholic wine, pomegranate juice, red wine vinegar, rice vinegar, tomato juice, vegetable stock or water
Rum - almond extract, apple cider, apple juice, molasses, pineapple juice, rum extract, vanilla extract, water or white grape juice
Sherry - apple cider, orange juice, peach juice, pineapple juice or vanilla extract
Tequila - cactus juice or cactus nectar
Vermouth - apple cider, apple juice + lemon juice + water, balsamic vinegar, grape juice, nonalcoholic white wine, white grape juice or white wine vinegar
Vodka - apple cider + lime juice, lime juice + white grape juice or water
Whiskey - the ingredient can be eliminated if the recipe only asks for a small amount
White Wine - apple cider, apple cider vinegar, apple juice, carrot juice, chicken stock, clam juice, ginger ale, mushroom stock, nonalcoholic wine, rice vinegar, vegetable stock, water, white grape juice or white wine vinegar

In general, when substituting extract or vinegar for an alcoholic beverage, use about half the amount because these liquids are more concentrated. Use water for the remaining amount when substituting with vinegar. Also add a tablespoon of sugar to decrease the bitterness of the vinegar. Extract is fine by itself in half the amount. When using nonalcoholic wine, add a tablespoon of vinegar to decrease the sweetness. If syrups are too sweet, dilute with water. For all others (juice, stock, water, etc.) substitute an equal amount of liquid. Small amounts of alcohol can always be omitted, but the dish may lack some flavor.

Friday, October 21, 2011

Candy Corn Sugar Cookies from Our Best Bites


Ingredients:
1 batch sugar cookie dough
yellow and orange food coloring

Optional:
Sanding sugar, coarse raw sugar, or sprinkles
almond bark or white chocolate, melted

Instructions:

Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.

Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.

Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.

Thursday, October 13, 2011

Oat Pan Rolls

20 servings

2 cups quick-cooking oats
2/3 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted

Directions
In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110° to 115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.


Nutrition Facts: 1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.