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Grandmother's Kitchen Tips: 1. In a pinch, if you are out vanilla extract you can use a liquor like dark rum for the liquid volume and extra flavor. 2. In our humble opinion, brownies are made for chocolate so extra chocolate chips will be a crowd pleaser. 3. 1/2 cup = 113g = 4oz = 1 stick. 4. For a little something extra, I like to sprinkle a touch of sea salt to the top of my brownies, but note this flavor will not be for everyone.
Grandmother's Kitchen Tips for Frozen Orange Fluff Dessert Squares: 1. This is a great dessert to make with any leftovers. This frozen orange fluff dessert recipe comes from the classic unfrozen version which you can find the recipe here: Orange Fluff Dessert Recipe. 2. If you like frozen dessert recipes, a few other similar desserts are Grandmother’s Icebox Ambrosia Salad and Frozen Cherry Fluff Dessert.
Grandmother's Tips for Pumpkin Fluff: 1. As a dip this fluff recipe is great with graham crackers, nuts and apple slices. 2. To make your own canned pumpkin for this easy dessert, you will have to start by roasting the pumpkin. Wash the pumpkin, cut in half and remove the seeds to use for roasting later. Put the two pumpkin halves on a baking sheet lined with parchment paper, and roast the pumpkin at about 375 degrees until the pumpkin is soft.
Grandmother's Kitchen Tips for Frosted Flourless Brownies Recipe: 1. Be sure when you are blending the chickpeas to make them very smooth. If you leave texture, it will be part of the texture of the baked cake. 2. You can bake the sweet potato ahead of time so it has a chance to cool in the refrigerator before using in the recipe. 3. The Sweet Potato Frosting makes enough to frost a double layer cake. We suggest cutting the recipe in half if you are making this single layer brownie recipe.
Grandmother's Kitchen Tips for Moist Chocolate Cake With Chocolate Buttercream Frosting 1. You can make the cake a day ahead of frosting and decorating as long as you keep it in a sealed container. It will stay moist 2-3 days. 2. Use your own homemade jam if you have. Choose a jam with no seeds for the center filling. The jam adds lovely flavor to the cake, but you can also put the frosting in the middle if you prefer. 3. This is a wonderful recipe for special events like birthdays.
Grandmother's TIPS for How to Make Lemon Curd: 1. This recipe below is a wonderful way to make curd. If you check other methods they are a little more complex. This is a fool-proof method. Creaming the ingredients ahead of time before heating will give you that 'uncurdled' satiny curd that is perfect in other desserts. 2. It took us 7 small lemons to get 2/3 cup juice: the size and amount of juice in lemon will vary the amount of how many you will need.
Grandmother’s TIPS for Icebox Ambrosia Salad: 1. Use parchment paper to line the Tupperware that you freeze this fun dessert in so that it is easy to remove for serving. 2. Money saving tip: Parchment paper can easily be washed and re-used a few times before you need to dispose of it. Just gently wash by hand and let dry in a dish rack before folding and placing back into your drawer.
Grandmother’s TIPS for Lemon Chocolate Shortbread Cookie Recipe: 1. This Easy Homemade Chocolate Sauce Recipe does NOT harden. They need to be refrigerated as a single layer. 2. This dessert is the very best when served the same day. 3. This dessert recipe does NOT freeze well because of the chocolate sauce.
Grandmother's Kitchen Tips for Cherry Fluff Frozen Dessert: 1. This dessert recipe has to freeze fully, so plan a day in advance when making this easy and delicious dessert. 2. If you are a chocolate dessert lover, you can drizzle a little chocolate sauce over this dessert once you have taken it out of the freezer, and they will taste more like cherry fluff frozen sandwiches.
Grandmother's Tips for Whipped Pineapple Cream Topping: 1. One of the most important things you want to do when making real whipped cream is to start with chilled heavy cream. Cold heavy cream whips up beautifully. 2. You also want to be sure and chill the mixing bowl and the whisk or beaters for at least 15 minutes before you begin whipping the cream as this too will help ensure recipe success. A chilled metal bowl works the best, along with the whisk, standing mixer, or electric beaters.
Grandmother's Kitchen Tips 1. There are so many types of canned coconut milk. You must choose one that has a high fat content. 2. It takes 3 cans of coconut milk to get about 1.5 cups of whipped coconut cream. 3. You need to open the chilled cans, pour out the coconut water which you can use for other things like smoothies or in some other savory recipes. You only use the milk part, not the water.
Grandmother's TIPS for Homemade Whipped Cream Recipe: 1. Stabilized whipped cream will hold its consistency for at least a day which makes it a good choice if using it in combination in other dessert recipes that call for whipped cream (or cool whip). 2. Many recipes call for cool whip which we prefer not to ever use and this stabilized whipped cream offers you a healthier alternative.
Grandmother's Kitchen Tips for Orange Fluff: 1. If you like creamsicles, you will love the frozen version of this orange fluff dessert recipe: Frozen Orange Fluff Dessert Squares. 2. With just a tiny bit of elbow grease (the tiniest bit) you can have homemade whipping cream instead! Check out Grandmother’s Easy Homemade Whipped Cream Recipe. 3. If you love fluff recipes, then check out the Ambrosia Salad Recipe or this Cherry Fluff Recipe.
Grandmother's Tips for Homemade Chocolate Sauce Recipe: 1. Do a taste test before you add the second 1/4 teaspoon of salt to see if you want more in it or not. 2. This is a really wonderful chocolate syrup and can be stored in a glass container with a lid in the refrigerator for up to a month. 3. If you want to use as a drizzle you can transfer some to a squeeze container that has a lid with a small opening and really fancy up those desserts!
Grandmother's Tips for Homemade Chocolate Pudding recipe: 1. If you have pudding lovers in your house, learn to make your own pudding. It is very easy to do and you know the ingredients are all natural so you end up with a healthy snack food for the kids. 2. When the pudding is ready, make it convenient to eat as a lunch snack by dividing right away into small containers with lids. 3. We show this recipe being made with whole milk, but you can substitute non-dairy milk for your pudding.
Grandmother's Tips for Chocolate Dipped Strawberries Recipe: 1. You could use milk chocolate but only chocolate 70% and higher in cacao content have the nutritional value you can receive from chocolate. If you want to understand more about raw cacao and it's benefits read Heidi's article on How and Why We Quit Drinking Coffee 2. Make sure the strawberries are dry or, as it says in the directions below or the chocolate will not stick to them.
Grandmother's Tips for Coconut Pecan Bars: 1. Cut the chocolate into small pieces for quicker even melting. We used chocolate melting pots and it took two pots to hold all the chocolate. You could also do in one large double boiler. Never overheat chocolate that you are melting. Once is has melted on a low temperature, shut the heat off. 2. If the chocolate hardens too much, just reheat to soften and shut off again when it is ready.
Grandmother's Tips for Best Ever Cherry Fluff: 1. Cool your mixing bowl and beaters in the freezer for 15 minutes before you whip the whip cream. 2. This is the type of dessert that is good after a heavy meal. Just serve small portions. 3. Refrigerate for an hour before eating to let the flavor develop. 4. If you want to take this recipe a step more magnificent, then it is easy to take one more step of freezing to make this Frozen Cherry Fluff Dessert.
Grandmother's Tips for Hot Milk Cake with Buttercream Frosting: 1. The single most important tip for this cake recipe is to be sure you mix the eggs for a full five minutes. Use a timer so you don't make a shortcut here. 2. Keep an eye when heating the milk. You don't want to boil it, just make it warm enough to melt the butter.
Grandmother's Tips for making a Homemade Pie Crust: 1. Using cold butter is what makes pastry crust more flaky. You can use a pastry cutter or grated cold butter. 2. Using very cold water helps the dough to hold its shape. It also keeps the butter cold longer and that helps in getting a flaky crust. 3. If you dough is falling apart rolling it, likely it is too dry so just sprinkle a little bit of cold water and work the water in with your fingertips to get to a less dry texture.
Grandmother's Tips for Moist Carrot Cake with Cream Cheese Frosting Recipe: 1. You can either use a food processor, or you can grate the carrots with a hand grater. 2. If you choose crushed pineapple you will not need to cut them smaller with a food processor as we did in the photos below. The recipe calls for crushed, but if you go to the pantry and only have chunks, you just improvise a little bit. 3. The optional raisins, chocolate chips and coconut flakes are just that, options.
Grandmother's Tips for Pineapple Sunshine Cake: 1. Please be encouraged to prepare food for your family. It is fun of being in the kitchen making nutritious choices to feed your family and friends. 2. This cake recipe is perfect for a birthday cake or a take along for a food event. 3. If you don't have access to an good cake mix you can always bake a simple 9x13 cake from scratch. One of our favorites is our Hot Milk Cake Recipe.
Grandmother's Tips for Peanut Butter Balls Dipped in Dark Chocolate: 1. Keep the balls a consistent size. We used a small cookie scoop and ours were about one-inch. If you making for smaller children you can make the balls even smaller so they can be popped in the mouth without handling as the chocolate can melt a little with the warmth of fingertips.
Grandmother's Tips for vanilla Magic Custard Cake: 1. For sure try this cake and if you have children, its kind of an interesting process how the layers end up forming. 2. We used Almond milk as an alternative to dairy milk. The cake tasted good, but texture was a little different than with dairy milk. 3. Our eggs had very very orange-yellow yolks which made the layer look very dark. If you want a lighter look to the cake use eggs that have a soft yellow yolk.