Cherry season is upon us! The season typically runs from late May to August, with different harvest seasons for sweet and sour cherries and location. Peak season for most Midwest varieties is June to July.
A hidden treasure of nature, cherries are packed with antioxidants, vitamins, and fibers. Cherries are grouped according to taste into sweet and tart/sour types. Within each of these groups, cherries are classified on the basis of the color and firmness of their flesh. Sour cherries and sweet cherries are rich in anthocyanins and quercetin, antioxidants which play a role in reducing total body inflammation, contribute to heart health, and help fight free radicals. As a good source of vitamins A and C, they help to strengthen the body’s defenses and improve overall health. Studies have also shown that tart cherry juice may soothe sore muscles, speed recovery after working out, and help with sleep. A cup of cherries pack three grams of fiber and 87 calories (tart cherries).
Most people think of sweet desserts like cherry pie when they think of using cherries in recipes, but cherries can be used in savory dishes, too. In addition to fresh cherries, cherries are readily available dried, canned, frozen, freeze-dried and as juice; all can be used in a variety of ways.
Here are some ideas, beyond sweets, of ways to include cherries in our diet:
Add frozen cherries to a smoothie for breakfast
Add tart cherry juice to a smoothie for a post-workout recovery drink
Add dried or fresh cherries to oatmeal, yogurt, or salads
Eat a handful of dried cherries for a snack or add them to a snack mix
Use fresh or frozen cherries and/or cherry juice in sauces.
If there is an abundance of cherries, cherries preserve exceptionally well. They can be canned, frozen, or dried or made into pie filling or jam. Cherries should be preserved soon after picking. When preserving, choose freshly harvested cherries with a deep uniform color and a firm flesh. Stem and wash the cherries just before using. Remove pits for the desired preservation method or use. If pitted, drop cherries in a solution of 1 tsp. powdered ascorbic acid per gallon of water to prevent discoloration. Drain fruit before processing. If unpitted, prick skins on opposite sides with a clean needle to prevent splitting. How to Preserve Cherries provides tested recipes and methods for preserving cherries.
February is National Cherry Month which seems odd given cherries are a summer fruit. Here’s some fun facts about cherries and why they are celebrated in February:
George Washington’s February birthday is an annual reminder of the tale of our first President admitting to his father that he chopped down a cherry tree on the family farm. The folklore tale has forever linked Washington and cherries to February.
Cherry trees come to life in February in Washington DC signaling the coming of the National Cherry Blossom Festival in late March and early April when thousands of trees and millions of cherry blossoms provide a spectacular sight for approximately a few days to two weeks. The annual celebration started in 1912 when the people of Japan sent 3,000 cherry trees to the people of the United States to celebrate friendship between the two nations.
February is National Heart Month and Valentine’s Day. Because a single cherry looks a bit like a little heart, significant of both, it seems only appropriate that the cherry be celebrated, too. Cherries can contribute to heart health due to their rich nutrients that help regulate blood pressure, reduce inflammation, and potentially lower cholesterol levels, all of which are important for cardiovascular well-being.
Some additional fun facts about cherries:
It takes about 250 cherries to make a cherry pie. The average cherry tree grows about 7000 cherries each year which is enough to make about 28 pies. It takes 30-40 bees to pollinate one tree.
70% of all the tart cherries produced in the US are grown in the northwest region of lower Michigan known as the Cherry Capitol of the World. Washington is the top sweet cherry producer in the country and second in the world.
Cherries are not a native American fruit; they were brought to this country with the French settlers in the early 17th century (1606).
Cherries can be harvested using mechanical tree shakers in seven seconds.
In general, the darker the cherry, the sweeter its flavor but there are exceptions such as yellow cherry varieties.
Cherries contain a small pit inside which classifies them as a stone fruit. Cherry pits can be used in pellet stoves to heat homes.
Cherries are one of the few natural sources for melatonin, which can help regulate sleep cycles.
As cherries come into season, stock up while they are ripe for the picking. Life can be made better with a bowl of cherries!
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
As AnswerLine celebrates 50 years of service, it is fun to look back and learn about our roots and some of the home economists who are part of our history.
Mary Jo Williams was the first operator for AnswerLine beginning March 1, 1975, and held that position for 12 years. During those 12 years, she was the only operator but did have the assistance of two other home economists in the area when she needed to take time off for her children; and later, as call volume increased, a second phone line and home economist was added during the busy summer months.
Williams came to Ames with her family when her spouse took a position at Iowa State University. Prior to the move, she worked for Missouri Extension as a family economics and management specialist in a seven-county area after completing her degree in Home Economics Extension. Soon after her move, she was contacted by Louise Rosenfeld, State Home Economics Extension Leader (1946-1975) who sought to broaden the program by giving the home demonstration agents in the counties more time to present programs and training and provide another means of extension outreach. Limited phone education had been used in other states to replace one-on-one interactions which Rosenfeld felt might be the answer for Iowa as well. To that end, she recruited Williams to fill that position.
AnswerLine began as a pilot program with 10 counties over six months. At the end of the trial period in September, it was determined that the service was a success and provided the kind of help that both county extension staff and clients wanted so the program was expanded to all Iowa Counties. Williams had one call on day one and was answering as many as 250 calls and/or letters on the busiest of days towards the end of her stint.
Having worked with extension in Missouri, Williams was familiar with some of the questions that clients asked and could easily provide answers. However, beyond relying on her own knowledge, she was privileged to be working in the basement of Curtiss Hall which is where the state extension food specialist also had office space; the specialists helped her with many of the food-related questions. Other extension staff across campus also provided resources for her. From day one, she began cataloging questions and answers and compiling them into filing cabinets and notebooks.
At some time in her 12 years, a computer was dropped off for her to use. Having no experience with a computer, she did not find it very helpful at first but over time learned to record data on disks which were checked by the state specialists for accuracy. Beginning in 1983, the disks were shared with the home economists in the counties providing staff with faster access to answers as well.
While working for AnswerLine, Williams also completed a Master’s Degree in Communications in 1978. The title of her thesis, Educational Effects of a Home Economics Answering Service in Iowa, documented the usefulness and effectiveness of providing research-based information via a telephone answering service.
Ames and the Iowa State campus experienced severe flooding from the Squaw Creek (now Ioway Creek) and the South Skunk River on June 27, 1975. Williams remembers the many calls for the next month regarding flood clean up after an Ames Daily Tribune article suggested Ames residents call the Home Economics AnswerLine. Williams has many memories of the various calls she received; one in particular stands out coming from a young boy asking how to restore his leather baseball glove left in the rain.
The 50-year journey has brought memories and more to those who have received the calls and provided science-based, researched answers to clients seeking information. Many times we learn together. Despite the timeline, AnswerLine has always relied on sound resources to provide answers to the many questions that come our way—historical cards and notebooks, online searches, textbooks, reliable food preservation and recipe sources, Iowa State University extension and university professionals, our 12-state NCFSEN friends, and the cooperative extension services with all U.S. land-grant universities.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
To ensure that products preserved are safe, it is important to follow tested recipes and methods to prevent foodborne illnesses and in particular, Clostridium botulinum. Sadly, some trusted resources have fallen prey to those who are making and selling FAKE copies. Make sure that the resources you have are legitimate.
First and foremost, The National Center for Home Food Preservation website is your source for current research-based recommendations for most methods of home food preservation including “how-to” videos, publications, and links to other Extension sites.
The USDA Complete Guide to Home Canning 2015 is available as a chapter-by-chapter PDF download on the NCHFP website. A spiral-bound print copy is only sold by Purdue Extension: The Education Store. There are NO other sources for an authentic print copy or editions other than 2015. Copies purchased elsewhere have been known to omit important advice.
So Easy to Preserve, 6th Edition is only available from the University of Georgia Extension Publications Store. Like the USDA guide, there are NO other sources for an authentic copy and copies by other vendors may not contain correct information.
Ball® Blue Book Guide to Preserving, Editions 37 and 38, can be found with the canning supplies at various retailers. If purchasing online, be sure that you are getting an authentic copy. Counterfeit copies may look similar, but will have subtle changes. One thing to look for is the font used for Ball®; it must be in a script font. The Blue Book 38th edition should look exactly like this. The 38th edition issued in 2024 is very similar to the 37th edition; the 38th edition incorporates new pH findings of fruit; in particular, the acidification of apples.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Crunchy, chewy, chocolatey, fruity granola bars are an American favorite breakfast staple and snack. In fact, granola bars are so popular they even have their own annual day of celebration in January. Often considered a healthy food (and they can be), the nutrition label may tell otherwise; most are little more than candy bars in disguise loaded with sugar and high fructose corn syrup, unhealthy fats, and short on fiber and protein. The satiety value is low—in a short time, hunger sets in again.
How can you enjoy your favorite snack without leaving you hungry or wanting more? Here are a couple of ideas to up the granola bar game:
Look for a better bar. Check the ingredients and nutrition label. The ingredients are listed by weight, so the foods at the beginning of the list are the most prevalent in the recipe. Specifically, look for bars that include whole grains (oats) rather than enriched refined grains. Also, look for bars high in fiber (3-5 grams) and protein (5 grams), sweetened with fruit, honey, or natural syrups, and including nut butters, nuts, grains, seeds, and fruits to ensure the best nutrition possible. Granola bars are intended to be a snack, not a dessert, so pay specific attention to the amount and kind of added sugars. Lastly, avoid granola bars with hydrogenated oils and those where most of the total fat is saturated fat.
Make or concoct your own. Homemade variations offer the option to choose healthier ingredients, use more whole grains and less sugar, and control the type of fats and add-ins. The cost is usually less than the store-bought versions. There are an abundance of recipes to choose from. Groovy Granola Bars, lpi.oregonstate.edu/sites/lpi.oregonstate.edu/files/pdf/hyp/groovy-granola-bars.pdf, from Oregon State University is an easy recipe to get you started. It is packed with fiber and protein and provides half of your daily value of Omega-3’s. Change it up with other dried fruits, nuts, seeds, and even a few dark chocolate chips.
Granola bars can be a healthy food. Check the ingredient list and nutrition information on the label to ensure they are a good source of fiber and protein, OR find a recipe that provides nutrition rather than just a sweet treat. Making your own granola gives you complete control over the ingredients to create something healthy and personally enjoyable!
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Beets are packed with nutrients and heart-healthy antioxidants, making them a great addition to any diet. Aside from being totally delicious and beautiful on a plate, beets are low in calories and really good for you. They lower blood pressure, boost stamina, fight inflammation, are rich in fiber, support detoxification, contain anti-cancer causing properties, and so much more.
There are any number of delicious ways to prepare and serve beets for every day eating—vegetable side dish, soup, pickles, relish, salad, cake, hummus. . . . . Beets also are easy to preserve by freezing, pickling, canning, or drying when one has an abundance of these root vegetables. Michigan State University Extension and Penn State Extension have excellent information on selecting, storing, and preserving beets. Tested recipes for beets can also be found at the National Center for Home Food Preservation.
Dried beet chips in a cup – Photo: mrgeiger
For a shorter preservation time, you might want to give beet chips a try. Beet chips are a tasty and healthy alternative to potato chips and other junk food. They store well and are a good way to deal with the munchies when those evil urges strike. They are easy to make in the oven or air fryer, have no “bad” fats, no preservatives, and you control the salt and seasoning. Any color of beet may be used. Beet chips are made from finely sliced beets, tossed in oil (olive, avocado, or coconut) and optional salt and seasoning, and then roasted in the oven or air fryer. Beet chips store well for at least 2 weeks in an airtight container—that is if they last that long! They can be made in any quantity desired.
Begin by washing beets thoroughly under cool running water. Remove the tops to within 2-inches of the beet. Trim off the tail. Peeling is optional.
Oven Baked Beet Chips
Beet chips can simply be made by slicing the beets very thin (1/16-in) using a mandolin if possible, tossing with a small amount of oil, seasoning as desired, arranging in a single layer on a parchment-lined baking sheet, and baking in the oven until dry and crisp. This recipe from University of California Agriculture and Natural Resources would be one example of how to make beet chips by this method.
Another way to make oven baked beet chips is to sweat (rest beets in salt and oil for a short time) the beets prior to baking. This is the method I like best. A brief sweating allows the beets to release some of their moisture before baking which makes all the difference in size, color, and texture of the beet chips. After draining the beets, I also lightly pat the beets with a paper two to remove excess moisture before placing on the parchment-lined baking sheet to shorten the drying time. Carnegie Mellon University provides a recipe. This recipe is easily made with a smaller quantity of beets as well. Should a large amount be made with intentions to store, be sure to condition the chips to make sure they are fully dry before packaging.
Air Fryer Method
Prepare the beets as for oven baking. Set the air fryer to 330°. Arrange the slices in a single layer and air fry 15 – 20 minutes until crispy. Time will vary depending on the thickness of the chips, air fryer, and moisture in the beets.
Give beets a try in whatever way you enjoy them. Beet chips are a great lunchtime side and snack option.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Wings are ubiquitous with tailgates! They are easy to prepare (or pick up), budget friendly, an easy-to-eat finger food, incredibly fun to try with different sauces, and when cooked properly, tasty and satisfying. Sadly, many tailgates have been spoiled by food poisoning due to improper cooking or care of the meat. Unlike other types of meat, chicken meat can host harmful bacteria such as Salmonella, Staphylococcus aureus, Campylobacter jejuni, Listeria monocytogenes, and Escherichia coli (E. coli). By using safe food handling practices and proper cooking techniques, there is no need to worry.
What are wings?
Wings are the forearm of the chicken and are part of the breast muscle which runs along both sides of the breastbone. Chicken wings are considered white meat, even though they’re juicier than white meat and have a more concentrated poultry flavor, like dark meat. The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing having two small bones in it), and the drumettes (the part that looks like a mini-drumstick). At the supermarket, wings are usually sold as the whole wing, wingettes, drumettes, or the wingette and drumette attached (no wing tip).
The drumette is the part of the wing that is attached to the breastbone and usually considered the most desirable because it is meatier. Many people think of Buffalo wings when they think of this part of the chicken. (Buffalo wings, originated in Buffalo, New York, around1964, and became famous for the tangy, hot sauce-coated, deep-fried drumettes served with blue cheese dip and celery sticks.)
Be a Tailgate Wing MVP and Score a Winning Tailgate
The best offense is a good defense. Have your food safety plan in place before the tailgate starts and know your opponent—harmful microbes—and deal with it using these tips for a worry-free tailgate:
Clean. When preparing any food, start with clean hands, work surfaces and utensils. DO NOT WASH the wings. Rinsing meat or poultry under running water, results in splashing of water droplets onto other surfaces, kitchen utensils or food, causing contamination with harmful microorganisms. Skip the wash, but instead pat-dry the chicken with paper towels, like many professional chefs do. Dispose of the towels safely. Season as desired.
Separate. If it is necessary to cut the whole wing or wingette and drumette apart, use a separate cutting board from any that would be used for fruits and vegetables. Cross-contamination of utensils, cookware, cutting boards, countertops and anything else that has been exposed to raw chicken can put one at risk for salmonella. Thoroughly wash hands and any items that may have come into contact with the raw chicken with hot, soapy water before using for any other purpose.
Cook. It doesn’t matter what cooking method* is used to prepare wings; it is essential to make sure that the chicken wings are thoroughly cooked to a final temperature of 165°F (74ºC). If not, you might have to deal with a bout of food poisoning. Salmonella and other bacteria are killed when subjected to a temperature of 165° F (74ºC). Use an instant-read digital thermometer to check the temperature by inserting the probe part of the thermometer into the thickest part of the wing, avoiding the bone. Check several wings in the batch. Use a clean thermometer for each and every temperature check. Visual color is never a reliable indicator of safety or doneness. Precooked frozen chicken wings, must be reheated to 165°F (74ºC) as well.
Place cooked wings into an insulated container or slow cooker for transporting or keeping hot during the tailgate if electrical outlets are available. Or use disposable foil pans and reheat on the grill. If prepared at the tailgate, bring wings chilled ready to cook on the grill and eat them as soon as they can be handled easily.
Chill. Bacteria can multiply rapidly if left in the “Danger Zone” (40°F-140°F, 4⁰C-60⁰C). Get wings and other perishable foods into coolers within 2 hours. If the food is exposed to temperatures above 90°F (32⁰C), chill within 1 hour. Sauces may be kept chilled by placing them above a cold source like a bowl of ice. If foods have not been exposed to Danger Zone temperatures for more than 2 hours and chilled properly, they may be reheated for halftime or after the game treats. Before reheating, use a thermometer to check the temperature of the food. If food is at 40°F or lower it may be reheated. Be sure to reheat wings and other originally hot foods to 165°F (74⁰C) and check the temperature with a food thermometer. Do not reheat in a slow cooker; rather use a grill, or if at home, an oven or microwave. Any food left in the Danger Zone for more than 2 hours should be discarded.
Other tips include having a serving utensil for each item and plenty of paper plates so everyone can use a clean plate when getting more food.
Be a Tailgate Wing MVP! Go for the win! Follow basic food safety principles, properly handle raw chicken meat, cook wings to an internal temperature of 165°F (74ºC), and chill as needed to keep you and your guests safe.
*Wing Cooking Methods
With any chicken wing recipe, it’s important to follow the instructions carefully to ensure that you have cooked them properly. Cooking times are approximate; always use an instant-read thermometer to check the temperature. Wings may be prepared by oven baking, air frying, grilling, or deep fat frying following these general directions or your favorite wing recipe.
Oven – Place wings in a single layer on a baking sheet. Bake at 400⁰F (204⁰C) for approximately 40 minutes. It is a good idea halfway through the cooking time to turn the wings over to allow both sides of the wings to get crispy.
Air Fryer – Spray the air fryer basket with cooking spray. Pat the chicken wings dry. Place the wings in the fryer basket so they are not touching. Set the air fryer to 360⁰F (182ºC) and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390⁰F (199ºC) and cook until the outsides are extra-crispy, about 6 minutes more.
Grill – Turn the wings every 4-6 minutes to ensure that they are cooked evenly throughout the grilling process. Cooking time should be about 25-30 minutes.
Deep Fat Fryer – Heat oil to 375°F (191⁰C). Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Sipping a big glass of ice-cold, freshly squeezed lemonade on a hot summer day is one of life’s memorable pleasures. Lemonade made with real lemons, sugar, and water.
There are two easy ways to make fresh lemonade—fresh squeezed or DIY concentrate. Either option is made with just three simple ingredients—fresh lemons, sugar, and water. Making your own lemonade gives the option to adjust the sweetness to one’s liking and also add other fruits or herbs to the mix—like strawberries or mint. WARNING! There are downsides to making your own lemonade: it may ruin your taste for any store-bought lemonade, be more costly, and require preparation time.
Get Squeezing and Make Lemonade.
Fresh Squeezed. Fresh squeezed lemonade can be made by combining fresh lemon juice, sugar, water, and ice followed by stirring or shaking to dissolve the sugar OR by combining the lemon juice with a simple syrup and pouring over ice. Recipes for both styles of fresh lemonade can be found at food.com and tastesbetterfromscratch.com.
DIY Lemonade Concentrate. Concentrate is made by adding fresh lemon juice to a simple sugar. It can be store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months (for best quality). When the mood strikes, the concentrate is simply diluted with water and ice. A good recipe can be found at realsimple.com.
Health Benefits Derived from Drinking Lemonade
As it turns out, the adage, “when life gives you lemons, make lemonade,” is good advice. Beyond quenching your thirst, fresh lemonade has many health benefits because it contains lemon juice—lemons are one of the superfoods. Lemonade made with real lemons is an easy way to get a healthy dose of lemon juice. Lemon juice is an especially good source of vitamins (C, B6, A), folate, potassium, phytonutrients and antioxidants (flavonoids) that can assist the body in numerous ways. Some benefits include:
Assist with Digestion: Citric acid stimulates the production of hydrochloric acid in the stomach which improves digestion. Citric acid also slows the break down food and absorption of nutrients in the gut.
Prevent Kidney Stones: According to researchers at UC San Diego, lemons have the highest concentration of citrate of all citrus fruits. Citrate is a natural inhibitor of kidney stone formation and also breaks up small stones that are forming. The more citric acid in your urine, the more protected you are from forming new kidney stones.
Improve LDL Cholesterol Levels. Citrus fruits contain a compound known as citrus limonoids. One type of limonoid, called limonin found in the juice of lemons, may help reduce LDL “bad” cholesterol and improve heart health.
Prevent Cancer: The antioxidants found in lemons have been shown to prevent cells in your body from deforming which can lead to cancer developing and/or spreading.
Lower Blood Pressure: Lemons contain a high amount of potassium which can help to calm numerous cardiac issues.
Risks of Consuming Lemonade
If consumed in excess, lemonade could cause gastric reflux problems or heartburn for those who suffer from the conditions. Citric acid can also wear down tooth enamel. For that reason, drinking lemonade through a straw is encouraged. Additionally, there are approximately 28 grams of carbohydrate (sugar) or 150 calories in a 12 oz glass of lemonade.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
One doesn’t have to give up favorite recipes to maintain a healthy diet. Making a few simple changes can make most recipes more healthful without sacrificing taste. It begins with preparing a recipe in a different way or by substituting ingredients.
Recipes can be altered to reduce or eliminate fat, salt, and unwanted calories in the form of sugar. Recipes can also be altered to increase nutrition or fiber. When modifying a recipe, it is best to make one modification at a time, reducing, substituting, or increasing an ingredient by a small amount at first.
Baked goods require careful adjustments as each ingredient has an important role in the outcome of the product. – Fat provides flavor, richness, and texture. – Eggs provide structure, act as a binding agent, and add volume. – Sugar provides flavor, increases tenderness, and acts as a preservative. – Salt provides flavor.
Below are suggestions for reducing fat, calories, sugar, and salt and/or increasing fiber in your recipes without changing texture, flavor, purpose or structure. Be sure to keep a record of the changes that produce the best tasting and satisfactory product.
If your recipe calls for
Make the following adjustments or replace with
Condiments and toppings
Omit or use fresh cucumbers vs pickles, cherry tomatoes vs olives, non-fat or reduced fat spreads, mashed fresh berries, thin slices of fresh apples, peaches or pears.
Canned fruit packed in syrup
Fresh fruit or canned fruit packed in water
Chicken stock or broths
Vegetable stock/broth or refrigerated broth with fat skimmed off
Sour cream
Low-fat yogurt or blended low-fat cottage cheese
1 egg
2 egg whites
Cream
Whipped non-fat dry milk or skim evaporated milk
Rice
Brown rice
Sautéing in butter or oil
Non-stick spray, chicken or beef broth
Cream cheese
Neufchatel cheese or light cream cheese
Gravy
1 Tbsp cornstarch or 2 Tbsp flour added to 1 cup fat-free broth
Whole milk
Skim or 1% milk
Ice cream
Low-fat or non-fat yogurt
All-purpose flour
½ whole wheat flour and ½ all-purpose flour
Ground beef
Lean ground turkey or chicken
Bacon
Turkey bacon
Ricotta cheese
Non-fat or low-fat cottage cheese
Cheese
Low-fat or non-fat cheese or use only half
Pasta
Whole wheat pasta
If your baking recipe calls for
Make the following adjustments
Sugars – Brown, Corn Syrup, Honey, Molasses
Use up to one third less sugar in recipes for cookies, muffins, quick breads, and pie fillings. Add spices such as cinnamon, cloves, allspice and nutmeg, or flavorings such as vanilla or almond extract to boost sweetness.
Fat – Shortening, Butter, Lard, Oil
Replace solid fat with vegetable oil using 1/4 cup less. Or, use half the butter, shortening or oil and replace the other half with an equal amount of applesauce, mashed bananas, pureed prunes or commercially prepared fruit-based fat replacers.
Salt
Reduce the amount by ½ (except in yeast breads), use spices or herbs or light salt.
Other options to add fiber include adding whole oats or chopped dried/fresh fruit to cookies, muffins, waffles, and pancakes and beans to soups, casseroles, and salads. Using fresh or frozen vegetables and fruits whenever possible not only increases fiber, but also ups nutrition.
Cooking methods such as baking, boiling, broiling, grilling, roasting, or stir-frying whenever possible are the best choices for reducing fat intake. Along with fat reduction, the high heat associated with frying changes the chemical structure of the fat making it difficult for your body to break down which can negatively affect health.
Remember, make small modifications at a time. Be creative and, most importantly, have fun! Enjoy the challenge!
For additional help with recipe modifications, check out these resources:
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Does anything in the world smell quite so good as a just-baked loaf of bread? If you’ve never made yeast bread before, an adventure awaits! And prepare yourself for one of the great “dramas” of kitchen science!
Loaf of homemade yeast bread on a cutting board with a knife – Photo: mrgeiger
Every ‘drama’ is made up of various parts—cast, script, and various acts. Bread baking is no exception. The cast of ingredients that go into a loaf of bread are simple—flour, yeast, liquid, sweetener (sugar), salt, and fat. Other ingredients can be added for flavor, texture, and nutritional value. It is the nature of the ingredients and the way they are combined that create “drama!”
Meet the DRAMA Cast–Ingredients
Flour. In most recipes, the flour used is either all-purpose flour or bread flour. Both flours, derived from wheat, contain two proteins important to yeast breads—glutenin and gliadin. When combined with liquid and manipulated, these proteins produced gluten, an elastic web that traps the gas released by the yeast. All-purpose flours are a blend of hard and soft wheat in proportions to give satisfactory results for most baking, including bread. Bread flour contains more hard wheat that soft wheat; with slightly more protein that all-purpose flour, bread flour is ideal for hearty breads because it allows for more structure. Because the blend of hard and soft wheat used in all-purpose or bread flour may vary by manufacturer and flour gains or loses moisture depending on the weather or storage, most yeast bread recipes call for an approximate measure of flour rather than an exact amount. Other flours or grains can be used in combination with all-purpose or bread flour to create breads with different textures, flavors, and nutrient value.
Gluten is formed when flour and water are combined. Proteins in the flour react with the liquid to form gluten. Beating and kneading the dough develops the gluten.
Yeast. Yeast is a living organism (actually a single-celled fungus). Yeast ‘drama’ happens when the yeast granules awake in warm water, search out food (sugar), break it down, become active and release carbon dioxide—a gas! It is the gas, trapped within the elastic web of gluten strands which cause dough to rise.
Yeast is particular about temperature to thrive; lukewarm temperatures of 105-115 degrees F are perfect. It works slowly in cooler temperatures and dies when the temperature is too hot.
Yeast is available most commonly in the dry form as active dry or instant/quick-rise/fast-rise granules. Compressed or cake yeast is less common and requires refrigeration. Active or compressed yeast must be awakened prior to use in warm water (proofing). Instant yeast is a modern variety which does not need to be proofed in the same way that active yeast does; it can be blended directly with the other dry ingredients. However, there is no harm in proofing instant yeast.
Liquid. Water and milk are the typical liquids used in making yeast bread. Juice and vegetable water can also be used. The kind of liquid used plays a role in the bread’s outcome: bread made with water has a crusty top and chewy texture; milk slightly weakens the gluten strands creating a bread with more tenderness and browner crust. Even the kind of water—hard, soft, chlorinated—will bring about different characteristics. Yeast is reluctant to dissolve in milk so is best dissolved in water.
An important step in making yeast bread is combining the flour and liquid in just the right proportion to yield a good dough. Too much liquid weakens the gluten and too little makes the gluten tough so that it does not stretch sufficiently.
Sweeteners/sugar and Salt. Sweeteners, such as sugar or honey, and salt add flavor. Salt also slows yeast growth but is not necessary to make bread. Sugar furnishes food for the yeast. Yeast can feed on the natural sugars in the flour by breaking down the carbohydrates but the break down takes time. Since sugar or another sweetener is a readily available food, it speeds up the growth and rising action. Sweeteners also add tenderness, moisture, and browning.
Fat. Fat is an optional ingredient and is not necessary to make bread. Fat, when used, adds flavor and tenderness and keeps the bread fresher for a longer time.
Eggs. Eggs are also an optional ingredient and are more commonly used in rolls. When used, eggs add flavor, color, nutrition, and improve the keeping quality and texture of the finished product.
The Script – A Good Recipe
Every drama needs a good script or in this case, a good recipe. Like any other adventure in life, it is best to start with the basics and practice, practice, practice until one becomes proficient or skilled enough to branch out. Bread can be made by hand, mixer, food processor, bread machine or some combination. The best way to really learn bread is to use the hand method as it allows one to see and feel the ‘drama’ as it takes place which is great preparation for using any machine.
This basic or standard bread recipe makes two loaves and is the perfect starter recipe.
BASIC WHITE BREAD 2 cups milk 3 tablespoons shortening or butter 2 tablespoons sugar 2 teaspoons salt (optional) 1 package active, instant, or cake yeast 1/4 cup lukewarm (105-115F) water 6 to 7 cups all-purpose flour
Act 1. The Plot Thickens – Making the Dough
Heat the milk on low heat. Stir in shortening, sugar, and salt and heat until all ingredients are dissolved; do not heat beyond scalding. Cool to lukewarm.
It is important to proof the yeast to ensure the yeast is alive and ready to create carbon dioxide. To do so, dissolve the yeast in a large warm bowl with ¼ cup lukewarm water and ½ teaspoon sugar. Stir and allow the mixture to stand for 5-10 minutes. When the yeast mixture starts to bubble and foam, it is alive and ready for the bread.
Add the lukewarm milk mixture to the dissolved yeast. Stir in 3 cups of the flour; beat until smooth with an electric mixer or wooden spoon. Mix in enough of the remaining flour to cause the dough to form an irregular ball, come away from the sides of bowl and is easy to handle. Let the dough rest for 10 minutes for easier handling.
Act 2. Conflict – Kneading
Kneading is the process of working the dough by pushing, pulling and stretching to develop gluten and elasticity. Kneading will develop muscle in the bread as well as the bread maker! Prepare to have fun!
Turn the rested dough out on to a lightly floured surface for kneading. To knead, take the heel of your hand and push the dough forward and stretch it. Then fold it in on itself, give it a quarter turn and repeat. Continue kneading until the bread dough is smooth, elastic, satiny, and air blisters appear just under the surface. The dough should no longer stick to the work surface or your hands. Kneading times vary, but generally it takes about 8-10 minutes of work. Don’t worry about over-kneading by hand—you will be tired long before you overwork the dough. Shape the dough into a ball and place the dough ball back into the mixing bowl which has been lightly greased; turn the dough once to grease the surface. Cover the dough with a clean towel or lightly greased plastic wrap for proofing.
Act 3. Rising Action – Proofing
Proofing is the rest period during which yeast ferments the dough and produces gas or the time when the yeast and gluten do their magic work! Proofing is best when the dough is set in a warm place (above 75ºF). It will take about 45 to 60 minutes until the dough doubles its size.
When the bread is doubled in size, punch it down. This means plunging your fist into the center of the dough to press out some of the air inside the dough. Fold the dough over and form into a ball. Allow to rise a second time if possible. (A second rise allows yeast more time to work thereby giving the bread more texture and flavor.)
Act 4. The Climax – Dough Becomes Loaf
After the first or second punching, divide the dough into two equal portions. Let the dough rest for 5-10 minutes to make the dough easier to handle. Place the dough on a hard surface and roll or push out the dough to remove the air bubbles and shape each loaf by rolling and pinching. Seal the edges by pinching the seam and place into two greased 9×5-inch loaf pans; cover and let proof again until doubled. This should take about 60 to 90 minutes.
When the bread has doubled in size, pop it into a 375ºF oven and bake for 30-45 minutes until golden brown and the internal temperature reads 195-210ºF on an instant read thermometer. Remove the baked loaves from the pans as they come out of the oven; cool the loaves on wire racks. Brush the top crust of the hot, baked loaves with butter or margarine, if desired, to keep the crust from becoming tough.
Act 5. The Review – Enjoying the Results
Admire! Hold the temptation and allow the loaves to cool completely before cutting into them. Use a serrated knife and a gentle sawing motion to slice the bread. Enjoy!
For visual help with the bread making process, check out Basic White Bread (Hand Kneaded) a YouTube by Kevin Lee Jacobs of Delicious Living.
If you want to evaluate your bread, consider appearance, crumb, flavor, and aroma.
APPEARANCE
CRUMB
FLAVOR and AROMA
Symmetrical shape
Moist
Pleasing
Smooth rounded top
Fine, uniform grain
Slightly sweet
Golden brown color
No large holes
Nut-like flavor
Tender crust
Elastic or springy texture
Mild yeast overtones
Correct size
No dough streaks
Light in weight
Creamy color
Small, defined break and shred (space between top and sides)
White yeast bread with cut slices – Photo: mrgeiger
When you have mastered basic yeast bread, you are ready to try variations using other ingredients and other techniques. While the outcome may look or taste different, all yeast breads share a common ‘drama’. The variety is endless and all are delicious rewards for the effort. Your yeast bread adventure awaits! Let the ‘drama’ begin!
[Note: this blog is geared toward 4-H youth in response for educational materials to include in a ‘box unit’ on yeast bread encouraging basic skills in the Food and Nutrition area.]
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Tart with a mountain of whipped cream and cherry on top.
Light and airy, there’s nothing quite like a dollop of freshly whipped cream topping a bowl of cut fruit, strawberry shortcake, pumpkin pie, hot chocolate, or . . . (dream on) to turn ordinary into extraordinary! Whipped cream simply makes every dessert special!
Once you learn how to whip cream, you’ll never have to resort to that store-bought, non-dairy, who-knows-what, frozen topping again. Further, you can flavor it with vanilla, cocoa, cinnamon, liquor, strawberry, or anything else that sparks imagination.
In a scientific nutshell, whipped cream is a foam created by incorporating tiny air bubbles into a fatty liquid where the fat molecules line up around the air bubbles and cling to each other. Cream must have a fat content of at least 30 percent to hold a stable, unseparated foam when whipped. Dairy products sold as ‘heavy cream’ or ‘heavy whipping cream’ contain between 30-36 percent fat. The higher the fat content, the denser the whipped cream.
The King Arthur Baking Company has a great tutorial on how to whip cream beginning with a cold bowl (preferably stainless steel), beaters, and cream to keep the fat in the cream in a microscopically solid state. Ordinarily, it takes a very short time to whip cream and it’s very easy to go from a soft, billowy foam to butter! And even perfectly whipped cream can be close to butter by the time it is stirred, spread, or piped as any additional manipulation has the same result as whipping. Therefore, it is best to slightly under whip cream to be used as a frosting, filling, or piped decoration.
Whipped cream topped desserts, frosted or filled cakes, or desserts made with whipped cream, are best served the day made. If the whipped cream needs to stand up longer, the whipped cream needs to be stabilized by adding ingredients containing protein or carbohydrate to give the foam more structure enabling the whipped cream to stay fluffier longer. Stabilized whipped cream adds 24-48 hours of additional life and holds up better at room temperature. This gives one the ability to prepare a day in advance without loss of loft or body, or releasing any of its liquid when stored in the fridge like standard whipped cream will. Whipped cream is mostly air trapped in a network of fat molecules in the cream. Adding ingredients to stabilize the foam prevents the network of fat molecules from collapsing, deflating, and returning to liquid.
Here are 7 common ways to stabilize whipped cream. Each has its own merits or weakness.
Gelatin. Gelatin is commonly used and works very well but is the most complicated of stabilizers and is also not vegetarian. It does offer the option of making a non-sweet whipped cream. To use gelatin, pour 1 tablespoon of cold water into a heatproof cup. Sprinkle with 1/2 teaspoon unflavored gelatin. Let it soften without stirring for 5 minutes. Place the cup in simmering water until the gelatin is melted and the liquid is clear. Let cool to room temperature. Add to the whipped cream as the cream begins to thicken.1 When stabilized with gelatin, the whipped cream needs to be used right away as it sets from the gelatin. It will not be smooth again unfortunately. During refrigeration, the gelatin may form small lumps in the cream resulting in a marshmallow-like consistency.
Dry milk powder. Dry milk powder is a great stabilizer and adds no change in flavor or texture to the whipped cream. To 1 cup of heavy cream, add 1 tablespoon of dry milk powder2at the same time that sugar would be added. Dry milk powder and powdered sugar make a great combination.
Instant Clearjel. Instant Clearjel is a modified food starch made from corn that thickens instantly when it comes into contact with liquid. Instant clear gel powder imparts no flavor and leaves no granular feeling. Mix 1 teaspoon Instant ClearJel with the sugar (2 Tablespoons) and add to the whipping cream (1 cup) 2 when the whisk or beaters start to leave trails in the bowl. It is recommended that Instant Clear Jel be thoroughly blended with sugar before it is added to liquids in order to prevent lumping and to insure smoothness. The presence of sugar acts to control the rate of the hydration of the starch. Instant Clearjel is not readily available but can be purchased from online sources.
Cornstarch. Cornstarch is an easy way to thicken and stabilize whipped cream. To one cup of heavy cream, add 1 teaspoon cornstarch3 mixed with the sugar. The cornstarch can leave a slightly gritty texture to the whipped cream and a bit of a starchy taste.
Confectioners or powdered sugar. Replace the granulated sugar with powdered sugar to take advantage of the starch (usually cornstarch) in the confectioners sugar.
Instant pudding mix. Instant pudding, made with modified starches, adds strength, flavor, and sweetener. Additional sugar may or may not be needed. To one pint of cream, add 1 tablespoon of INSTANT pudding mix. 4 Pudding mix is added to the cream at the beginning of the whipping processes.
Cream of Tartar. Cream of Tartar is an acid commonly used to stabilize egg whites for whipping. It also helps to thicken and stabilize whipping cream but also adds a slightly sour taste to the cream. Only a small amount of Cream of Tartar is need. Most recipes add 1/4 teaspoon of Cream of Tartar to a cup of cream.
Last but not least, remember that cream is perishable and stabilizing whipped cream does not prevent it from becoming a food safety hazard if left at room temperature for too long. TWO HOURS is the max at room temperature!
Once whipped cream is mastered and the preferred method of stabilizing is found, that artificial non-dairy whipped topping will never again be a ‘go to’. It may take some experimentation over time to determine which method works best for you. One method may work better for one application and another for a different application. Cooks Illustrated also experimented and, over all, chose gelatin. No matter the method, homemade whipped cream is always worth the effort. Enjoy!
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
