My Mother’s Homemade Baking Mix

In “Cheaper by the Dozen,” the hero experiments with his twelve children to develop his love of motion study. He called bathroom stops “unavoidable delays” and while there is the sense that not all of his children appreciated his methods, my mother also avoided repeat movements.

One of the most time-consuming tasks in my mother’s kitchen was sifting flour. Following Betty Crocker’s instructions, she always sifted before measuring for accuracy and to keep the flour airy. So sifting, adding dry ingredients, and cutting in shortening in one large batch made it easy to put together pancakes, waffles, muffins, cornbread and simple cakes in a short time. The baking mix recipe and chart, pictured above, was the result.

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How to Defrost Your Freezer

[caption id="attachment_399" align="aligncenter" width="448" caption="Icy Freezer"]Icy Freezer[/caption]

When Should You Defrost Your Freezer?

Once your freezer has a quarter-inch or 6 millimeters of ice on the walls, shelves or coils, it is losing efficiency and should be defrosted.

Freezer ice comes from moisture in the air that enters when the door is open. If you open your freezer frequently or the seal is poor, you will need to defrost it more often. No-frost freezers have a costly mechanism that draws out the moisture from the air and keeps ice from building up. But this uses more electricity and food dries out faster. Almost every freezer on top of a refrigerator is no-frost, so these instructions are for a stand-alone freezer. If you buy a stand-alone freezer, compare costs carefully and be sure to get the kind you want.

Before You Defrost

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Friday Roundup #12 and Holiday Update

With several weeks of Jewish holidays coming up, I’ll be posting two or three times a week. I need to spend more time on publicity, and I want to shake up the topics too. Suggestions are welcome, as always.

Next week look for a guest post recipe, instructions for defrosting the freezer, and memories of my mother’s home-made baking mix.

Posts for the week of September 6, 2009:

On Sunday, I gave Advice on Buying Pressure Cookers.

Monday we talked about School Lunch Ideas.

On Tuesday I described Preparing for a Holiday Cooking Session.

And Wednesday I gave the lowdown on that maligned food, Homemade Mayonnaise.

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Homemade Mayonnaise

Mayonnaise has a reputation for spoiling quickly. But most people have no problem keeping a jar of store-bought mayonnaise for months. I bet they wouldn’t try that with an open can of tuna or a hard-boiled egg.

The acid of the lemon juice or vinegar keeps homemade mayonnaise from spoiling. I store mine in a plastic container in the refrigerator, usually for several weeks. If the oil separates from the egg you can mix them up again—this doesn’t mean the mayonnaise has spoiled. If you are not sure whether the mayonnaise is okay, leave it for another day or two. Then you will know for sure by the smell. Spoiled mayonnaise develops visible mold or mildew.

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Preparing for a Holiday Cooking Session

holiday table set for entertaining

Tuesday on CookingManager.Com is for Time-Saving Tips and Techniques.

With a round of Jewish holidays on the way, I have a lot of cooking ahead of me. Advance preparations can help things run smoothly. (I think you’ve heard that before.)

  • Make room in your refrigerator, freezer and pantry. Categorize as follows:
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School Lunch Ideas

Since starting school last week, my 5 and 8-year-olds have taken sandwiches every day. One likes peanut butter with a little sugar (ugh!) and the other takes soft white cheese and sliced tomato. But in past years we have been more creative than that.

For this post we’ll stick to dairy or vegetarian options.
Sandwich spreads. Experiment with pita, tortillas, and whole-grain breads.

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What Size and Brand Pressure Cooker Should I Buy?

Sunday is appliance and equipment day at CookingManager.Com. Commenter David asks: What size cooker would you recommend? How about brand? Thanks. David, I’ve owned a 12-liter Italian Lagostina for about five years and just bought an 8-quart Fagor. (Liters and quarts are about the same.) I can’t recommend a particular brand, but I can give […]

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Friday Roundup #11 and an Interview

At Here in Highland Park, Leora interviewed me about setting up and running CookingManager.Com. Thanks to Leora for her thoughtful questions and to all those who left lovely comments. Baila‘s is my favorite:

Hannah’s new website is for anyone who ever stands in a kitchen. (Meaning you don’t even have to cook to gain something from it)

And Leora said:

You write so well and are a role model for those who want to do a project and then set about to do so.

I hope you enjoy the interview.

The recipe blog by some Manhattanites,

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One-Pot Meal: Chicken with Vegetables

Note: I republished this post because it was accidentally deleted. Wednesday is Recipe Day at CookingManager.Com I like to make this quick meal for Friday night when I don’t want to turn on the oven. It will give you a lot of leftover pan drippings, so use them wisely. Serves 4-6. Ingredients: One whole chicken, […]

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Using Leftover Pan Drippings to Jazz Up Your Cooking

In my last post I explained how to prepare and store the leftover drippings or sauce from your meat recipes. Now that you have it, what can you use it for?

* A base for soup. You can use them in any recipe calling for chicken stock or broth, or make your own by sautéing onions, adding the drippings and whatever vegetables you have on hand.

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