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| Reader Choice
“I’m 30 years old and it’s always been the big joke in my family that I can’t cook. Even my 6-year-old knows mommy can’t cook. I bought The Rookie Cook and I am making incredible meals now.”
– Janette D., British Columbia
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One Last Chance!
Feature recipe shown below.
Save $18! Most Loved Treats is now 75% off - but only until May 6th, 2005. Order now for Mother's Day! Sorry, this offer does not apply to our "Buy 2, Get 1 Free" cookbook offer.
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| Basic Cooking Terms - Cook For Your Mom! | | | | | |
Bake
To cook in an oven preheated to the temperature it says in the recipe. Use either the bottom or centre rack.
Batter
A mixture of flour, liquid and other ingredients that can be thin (such as pancake batter) or thick (such as muffin batter).
Beat
To mix two or more ingredients with a spoon, fork or electric mixer, using a circular motion.
Blend
To mix two or more ingredients with a spoon, fork, electric mixer, or electric blender until combined.
Boil
To heat a liquid in a saucepan until bubbles rise in a steady pattern and break on the surface. Steam also starts to rise from the surface.
Break an Egg
Tap the side of an egg on the edge of a bowl or cup to crack the shell. Place the tips of both thumbs in the crack and open the shell, letting the egg yolk and egg white drop into the bowl.
Broil
To cook under the top heating element in the oven. Use either the top rack or the upper rack.
Chill
To place in the refrigerator until cold.
Chop
To cut food into small pieces with a sharp knife on a cutting board; to chop finely is to cut foods as small as you can.
Combine
To put two or more ingredients together.
Cream
To beat an ingredient or combination of ingredients until the mixture is soft, smooth and "creamy," using a spoon or electric mixer.
Cut In
To combine butter or margarine with dry ingredients (such as flour) using a fork or pastry blender, until the mixture looks like big crumbs the size of green peas.
Dice
To cut food into small 1/4 inch (6 mm) cube-shaped pieces.
Drain
To strain away an unwanted liquid (such as water, fruit juice, or grease) using a colander or strainer. Drain water or juice over the kitchen sink or in a bowl. Drain grease into a metal can, chill until hardened, then throw away in the garbage.
Drizzle
To dribble drops or lines of glaze or icing over food in a random manner from the tines of a fork or the tip of a spoon.
Fold
To mix gently using a rubber spatula, by "cutting" down the centre and lifting towards the edge of the bowl. Use a “down, up, over” movement, turning the bowl as you repeat.
Garnish
To decorate food with edible condiments such as parsley sprigs, fruit slices or vegetable cut-outs.
Heat
To make something warm or hot by placing the saucepan on the stove burner at a heat setting indicated by the recipe.
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Knead
To work dough into a smooth putty-like mass by pressing and folding using the heels of your hands.
Let Stand
To let a baked product cool slightly on a wire rack or hot pad while still in its baking pan. Also, any other mixture that requires time to sit on the counter for the flavours to blend.
Mash
To squash cooked or very ripe foods with a fork or potato masher.
Melt
To heat a solid food such as butter, margarine, cheese or chocolate, until it turns into a liquid. Be careful not to burn it.
Mix
(See Combine)
Mixing Just Until Moistened
To stir dry ingredients with liquid ingredients until dry ingredients are barely wet. Mixture will still be lumpy.
Process
To mix or cut up food in a blender (or food processor) until it is the way it says in the recipe.
Sauté
To cook food quickly in a small amount of oil in a frying pan, wok, or special sauté pan over medium heat.
Scramble-Fry
To brown ground meat in hot oil. Use a spoon, fork or pancake lifter to break the meat into small crumb-like pieces as it cooks.
Scrape (Scraping down the sides)
To use a rubber spatula to remove as much of a mixture as possible from inside a bowl or saucepan.
Simmer
To heat liquids in a saucepan on low on the stove burner so that small bubbles appear on the surface around the edge of the liquid.
Slice
To cut foods such as apples, carrots, tomatoes, meat or bread into thin sections or pieces using a sharp knife.
Spoon (into)
Using a spoon to scoop ingredients from one container to another.
Spread
To cover the surface of one product (generally a more solid food such as bread) with another product (generally a softer food such as icing or butter).
Stir
To mix two or more ingredients with a spoon, using a circular motion.
Stir-Fry
To heat food quickly in a frying pan or wok on medium-high, stirring constantly.
Toast
To brown slightly in a toaster, frying pan or under the broiler in the oven.
Toss
To mix salad or other ingredients gently with a lifting motion, using two forks, two spoons or salad tongs.
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| | | | | | Reprinted from After-School Snacks © Company's Coming Publishing Limited |
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| | | | Candy Bar Squares | | Tastes like a famous candy bar. | | | | Semi-sweet chocolate chips | 2 cups | 500 mL | | Peanut butter chips | 1 cup | 250 mL | | | | Granulated sugar | 1 1/4 cups | 300 mL | | Hard margarine (or butter) | 1/3 cup | 75 mL | | Milk | 1/3 cup | 75 mL | | | | Coarsely chopped salted peanuts | 1/4 cup | 60 mL | | | | Smooth peanut butter | 1/4 cup | 60 mL | | Marshmallow creme | 1 cup | 250 mL | | Vanilla | 1 tsp. | 5 mL | | | | Coarsely chopped salted peanuts | 3/4 cup | 175 mL | | | | Caramels | 40 | 40 | | Water | 2 1/2 tbsp. | 37 mL | |
| | | Heat both chips in large heavy saucepan on lowest heat, stirring often, until chips are almost melted. Do not overheat. Remove from heat. Stir until smooth. Spread about 1/2 of mixture evenly in greased or foil-lined 9 x 13 inch (22 x 33 cm) pan. Let stand until firm.
Heat and stir sugar, margarine and milk in heavy medium saucepan on medium until boiling. Boil for 5 minutes, stirring often. Spread evenly over chip layer.
Sprinkle first amount of peanuts over top.
Heat and stir peanut butter in small heavy saucepan on lowest heat until melted. Remove from heat. Add marshmallow creme and vanilla. Stir until smooth. Spoon mixture in dabs, using 1 tsp. (5 mL) for each, over peanuts.
Sprinkle second amount of peanuts over top.
Heat and stir caramels and water in heavy medium saucepan on lowest heat until smooth. Spread evenly over peanuts. Reheat remaining 1/2 of chip mixture if necessary until spreading consistency. Spread evenly over caramel. Chill until firm. Cuts into 54 squares.
| | | | 1 square: 139 Calories; 6.7 g Total Fat (2.8 g Mono, 1 g Poly, 2.6 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 1 g Fibre; 2 g Protein; 70 mg Sodium | | | | | | Reprinted from Most Loved Treats © Company's Coming Publishing Limited |
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