Name This Dessert

I tried to take a nap and couldn’t get my mind shut down.? It was cooking and when it’s in that frame I usually come up with some pretty good recipes.? Today’s recipe is simple, with only 4 ingredients, but it needs a name.? Help me out by giving this a name so I can put it in my cookbook Think With Your Taste Buds – Desserts.? I’m running short on time, the manuscript goes to the publisher next week, so I need your name suggestions quickly.? OK, here is the recipe. Pretzels (thin stick or thin squares) Marshmallows White chocolate chips Coconut Preheat oven to 400 degrees.? Line your pan with non-stick foil or parchment paper or foil sprayed with non-stick spray.? Line your pretzels up to cover the bottom of your pan.? Cover the pretzels with marshmallows.? Bake until the marshmallows are puffed up and melted but not browned.? Take from the oven and sprinkle with white chocolate chips.? Sprinkle coconut over chips.? Turn the oven to broil.? Put pan back in the oven and let coconut slightly brown.? Cool completely.? Using a knife or pizza wheel, slice into squares.? I like using the large flake coconut which I buy at a health food store.? It’s unsweetened and so much better than shredded.? You can use milk chocolate but the salt from the pretzels and the sweetness of the white chocolate make them a perfect match.? I can’t give measurements because it all depends on the size of your pan.? I used a cookie sheet for making this and used about 4 large hands full of pretzel sticks, I used about 1 bag of large marshmallows, 1/2 cup of white chocolate chips and about 1/2 cup of coconut.? Now, name this and I’ll make sure your name will be included in the book for giving this a name.?

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Name This Dessert

Handy Baking Tips

If a recipe calls for 2 to 2 1/2 cups of flour, you can use pans of this size: 12 muffins 1 (9 x 5:) loaf pan 1 tube pan (10″) 1 13 x 9″ pan 2 square pans, 8″ square. 2? 9″ layer pans There are : 4 cups of unsifted flour in a 1 lb. bag 2 cups of granulated sugar in a 1 lb. bag 2 cups of brown sugar (packed) in a 1lb. package 4 1/2 cups of powdered sugar in a 1 lb. bag 2 cups of butter or margarine in a 1 l lb. package

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Handy Baking Tips

Banana Nut Cereal Cake – Pulled

This dish has a story.? I found a recipe that used vanilla wafers in place of flour.? I decided to add bananas to give it an even better taste.? When I opened my box of vanilla wafers I found there were only a few left in the box.? Since the oven was already preheating plus I really didn’t want to go to the store for more wafers I decided to try using something else.? That’s when I spotted the box of cherrios.? Why not?? It was perfect!? This cake comes out moist and full of flavor.? It is very sweet so I’ve decided to cut the sugar content down.? Also, it doesn’t rise but these measurements make enough batter to fill a tube type pan.? Yep!? It’s a good cake but it’s been sent to the manuscript file for my next cookbook Think With Your Taste Buds – Desserts

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Banana Nut Cereal Cake – Pulled

Ingredient Substitutions (Part 5)

Onion, Fresh – 1 small – Substitute – Rehydrate 1 Tbl. instant minced onion Onion Powder – 1 Tbl. – Substitute – 1 med. onion or 4 Tbl. fresh chopped Onion – 1 lb. – Substitute – 3 large onions or 2 – 2 1/2 cups chopped Orange Peel, Dried – 1 Tbl. – Substitute – 2 – 3 Tbl. grated orange peel Parsley, Dried – 1 tsp. – Substitute – 3 tsp. fresh parsley, chopped Pumpkin Pie Spice – 1 tsp. – Substitute – 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg Shortening, Melted – 1 cup – Substitute – 1 cup

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Ingredient Substitutions (Part 5)

Ingredient Substitutions (Part 3)

Dates – 1 lb. – Substitute – 2 1/2 cups pitted Eggs, Whole Uncooked – 1 large (3 Tbl.) – Substitute – 3 Tbl. and 1 tsp. thawed frozen egg or 2 1/2 Tbl. sifted dry whole egg powder and 2 1/2 Tbl. lukewarm water, or 2 yolks and 1 Tbl. water (for cookies), or 2 yolks (good in custard and cream fillings), or 2 whites as a thickening agent Eggs – Uncooked – 1 cup – Substitute – 5 large or 6 medium Egg Whites – 1 large (2 Tbl.) – Substitute – 2 Tbl. sifted dry egg white powder and 2 Tbl. lukewarm water Egg Whites – 1 cup – Substitute – 8 large egg whites Egg Yolks (1 1/2 Tbl.) – 1 yolk – Substitute – 3 1/2 Tbl. thawed

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Ingredient Substitutions (Part 3)

Yields & Equivalents (Part 4)

Olives, pimiento stuffed – 1 up sliced = 24 large or 36 small Olives, pitted – 1 cup sliced = 32 med. Oranges – 1 Tbl. grated peel = 1 med. Oranges – 1/3 to 1/2 cup juice = 1 med. Pasta, Macaroni – 4 cups cooked = 2 cups uncooked (6-7 oz.) Pasta, Noodles, egg – 4 cups cooked = 4 to 5 cups uncooked (7 oz.) Pasta, Spaghetti – 4 cups cooked = 7 to 8 oz. uncooked Peppers, Bell – 1/2 cup chopped = 1 small Peppers, Bell – 1 cup chopped = 1 med. Peppers, Bell – 1 1/2 cups chopped = 1 large

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Yields & Equivalents (Part 4)

Metric Measurements

Metric Measures Here’s a handy list of metric conversions to make the cooking preparation process more clear. 1 teaspoon = 5 milliliters 1 tablespoon = 15 milliliters 1 cup = 240 milliliters 1 quart = 0.946 liter 1 gallon = 3.785 liters 1 liter = 1.057 quarts 1 ounce = 28.35 grams 1 pound = 454 grams 1 gram = 0.035 ounce 1 kilo = 2.205 pounds 1 inch = 2.54 centimeters 1 centimeter = 0.39 inch

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Metric Measurements

Measurements

List of household measures as a cooking aid. Pinch = about 1/8 teaspoon 2 teaspoons = 1 dessert spoon 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 128 fluid ounces = 1 gallon 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 2 cups granulated sugar = 1 pound 3 3/4 cups confectioners’ sugar = 1 pound 2 3/4 cups brown sugar = 1 pound 3 1/2 cups wheat

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Measurements

Ingredient Equivalents

Beans, dry – 1 lb. = 6 cups cooked Carrots – 1 lb. = 2 cups sliced Celery – 1 med. bunch = 4 1/2 cups chopped Corn – 2 med. ears = 1 cup kernels Lettuce – 1 lb. head = 6 1/4 cups torn Noodle, med. egg – 4 oz. = 3 cups cooked Peppers, sweet – 1 large = 1 cup chopped Potatoes, 3 med. = 2 cups cubed cooked Rice, long-grain – 1 cup = 3 1/2 – 4 cups cooked Tomatoes, 1 med = 1/2 cup cooked

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Ingredient Equivalents

Ingredient Reductions

This chart is in response for those who have asked how do I decrease a recipe. The numbers in each list corresponds with each other. Example – If the recipe calls for 1 cup (#1 in Original Amount) go to #1 in the Half of Recipe column. If you want to make 1/3 of the recipe go to #1 under One-Third of Recipe to convert 1 cup. Hope this helps. Original Amount 1. 1 cup 2. 3/4 cup 3. 2/3 cup 4. 1/2 cup 5. 1/3 cup 6. 1/4 cup 7. 1 Tablespoon 8. 1 teaspoon 9. 1/2 teaspoon 10. 1/4 teaspoon Half of Recipe 1. 1/2 cup 2. 6 Tablespoons 3. 1/3 cup 4. 1/4 cup 5. 2 Tablespoons plus 2 teaspoons 6. 2 Tablespoons 7. 1 1/2 teaspoons 8. 1/2 teaspoon 9. 1/4 teaspoon 10. 1/8 teaspoon One-Third of Recipe 1. 1/3 cup 2. 1/4 cup 3. 3 Tablespoons plus 1 1/2 teaspoons* 4. 2 Tablespoons plus 2 teaspoons 5. 1 Tablespoon plus 2 1/4 teaspoons* 6. 1 Tablespoon plus 1 teaspoon 7. 1 teaspoon 8. 1/4 teaspoon* 9. 1/8 teaspoon* 10. Dash (small pinch) *The amounts are rounded down

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Ingredient Reductions

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