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Living Well: Eating Right, Spending Smart, Enjoying Home and
Sharing Time. Extension makes a difference in the lives of people,
families, and communities.
HOMEMAKER LESSONS
All homemaker lessons will be held on the 4th Wednesday at 1:30
at the Extension Office. Exercise Anytime Any Place – April –
Sheila Fawbush - Apr 24
CLUB DATE, TIME & LOCATION CONTACT
Bluegrass Basket Guild May 9, Jul 11 – 4 pm Extension Office
Sandi Dailey 502-321-0531
Patch workers Quilt Guild May 7, June 4 – 10 am Extension
Office
Linda Prys 423-0303
Spencer County Homemakers Art Society
See Article – 10 am Extension Office
Sandra Reynolds 552-5040
Gardening Association Contact Cheryl for Dates, Times and
Locations
Cheryl Klotz 422-3500
Loyal Homemakers Apr 11, May 9 - 10:30 am Extension Office
Diane Fischer 902-1717
Waterford Homemakers Apr 17, May 15 - 10 am Extension Office
Judy Broyles 477-8890
Thread & Thimble
Apr 8 & 22, May 13 – 9:30 am Extension Office
Gayle Browning 502-354-1090
Needlework/Stitching Club Apr 13, May 6 or 11 – 10 am Extension
Office
Laurita Aubrey
Cooperative Extension Service Spencer County 100 Oak Tree Way PO
Box 368 Taylorsville, KY 40071-0368 (502) 477-2217 Fax:
(502)477-1343 extension.ca.uky.edu
FCS & HOMEMAKERS
April 2019
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NEW HOMEMAKER’S CLUBS Needlework/Stitching Class
The Extension Office has a new Homemaker Club that is starting
up. It is called Needlework Club. They are held from 10 am - 12
noon on the First Monday and Second Saturday of each month. Call
477-2217 to register. Materials for each lesson will be provided.
String Art
WANT TO LEARN MORE ABOUT SEWING AND SEWING
MACHINES?? The Thread and Thimble Sewing Club are
welcoming new members or anyone wanting to learn more about
sewing, and their machines. We do many different types of sewing
with many skill levels in the club. We include things like machine
sewing and embroidery, quilting craft projects to fashion sewing
plus we are always will to try new things. Whether you’re a
beginner come to learn, if your and expert come share your
knowledge. Or just come to sewcialize with others who like
thread and fabric. We meet twice a month, on the 2nd and 4th
Mondays of the month at 9:30am.
We are trying something new so our plans will adapt as we grown.
We would like to have an information and learn portion and project
portion to our meetings. Project Portions are TBD.
April: First meeting is April 8th and let’s get into Quilting
Feet, like walking feet, ¼ edge foot, seam line guides and free
motion spring foot. April we will begin a quilt block of the month
so come and see what that’s all about.
May: First Meeting 13th, will be any specialty feet which
includes many types of feet so. Come let’s have some fun and learn.
Thank you, Gayle Browning
HOMEMAKER’S COUNCIL
MEETING NOTE THE TIME CHANGE!!!
The next Spencer County Homemaker’s Council Meeting will be
Monday April 8th at 1pm held at the extension office. We will be
discussing the Louisville Area annual meeting, Spencer County
annual meeting, and KEHA.
SPENCER COUNTY HOMEMAKER’S ART SOCIETY
Painting class schedule is as follows: Apr 4 – 6 Apr 18 – 20 May
2 – 4 May 16 – 18 Jun 6-8 Jun 20-22 Jul 11-13 Jul 25-27 Aug 8 – 10
Aug 22 - 24 Sept 5 – 7 Sept 19 – 21 Oct 3 – 5 Oct 17 – 19 Nov 7 – 9
Nov 21 – 23 Dec 5 – 7 Dec 19 - 21
Class will start promptly at 10 am. Please bring a sack lunch
and clothes you will be able to paint in.
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SPENCER COUNTY HOMEMAKER’S ANNUAL
MEETING Date: Thursday May 30th Registration 5:30 with meeting
starting at 6pm Entertainment: TBA
LOUISVILLE AREA HOMEMAKER’S ANNUAL
MEETING Date: Wednesday June 26th Where: Yew Dell Gardens
(Oldham Co.) Cost: $17 Please let Nicole know if you are planning
to attend. Registration is due by June 12th to Spencer County
Extension Office. Checks Payable to Spencer County Homemaker’s.
KEHA ANNUAL MEETING Date: May 14-16, 2019 in Louisville - I have
4 rooms at the Crowne Plaza Suite
with 2 Queen Beds, rate $114+ tax. Let me or Nicole know if you
need a room. If you have not received a KEHA newsletter or have not
registered we have newsletters with
registration forms at the office or you can print one out at
www.keha.org People that have signed up for a room: Minnie Naïve
Mary Tapp Helen Edsten Cheryl Bowling Libby Rosenberger Wanda
Barnes Diane Thieneman HOMEMAKER’S CLUB ACTIVITIES If any
homemaker’s clubs have activities planned and would like to let
other homemakers groups know so they can join in please let Allison
know so that she can get it in the newsletter and on the Spencer
County Extension Facebook page.
LUNCH & LEARN AT SPENCER COUNTY LIBRARY
Taught by Spencer Allison Lewis FCS Agent & Trish Nelson
Program Assistant When: Every 4th Wednesday (January –May 2018)
From 1:00om to 2:00pm Where: Spencer County Public Library 168
Taylorsville Rd, Taylorsville, KY 40071
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April 24th – Air Fryer / Instant Pot May 22nd – Holistic
Lifestyle
Spencer County Cultural Arts Going to KEHA
We have four items from Spencer County going to the state KEHA
competition in May.
1. Libby Rosenberger Crochet Ornament
2. Sandra Reynolds Acrylic Painted Owl Picture 3. Sandra
Reynolds Color Pencil Tea Pot &
Flower Picture 4. Libby Rosenberger Needle Point
BACKPACK BUDDY PROGRAM
Spencer County Homemakers are helping the Backpack Buddies
program held at Spencer County Public Schools. Below is the
information about the program. You can leave the food with Nicole
at the front desk any time. Join us on Facebook. Search for Spencer
County Extension Office Allison Lewis CEA for Family and Consumer
Science
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FN-AP.017
Baking for One, Two or a Few
Creating and adapting recipes for quality, tasty baked goods can
be fun, challenging and rewarding. Baking is a science. Each
ingredient plays a specific role. Less than satisfactory results
can occur when the formula is not exact. Be aware that making a
recipe that yields fewer servings may not save money or time, in
fact, ingredients may be wasted. Additionally, the preparation and
baking time may not be reduced and dishes will still have to be
washed. Some ingredients do not conveniently come in portions
suitable for small yield recipes. Therefore, adapting recipes for
smaller yields may take putting on a scientist’s hat and
experimenting. But, know that once the perfect end product has been
achieved there will be many happy baking experiences in the
future.
Basic Equipment Smaller recipes mean using smaller, and
sometimes even less, equipment. Consider keeping the following
supplies on hand. Mixing Bowls: Choose one that is deeper than it
is wide. A few small dishes or bowls are useful for measuring small
amounts or combining dry ingredients. Mixer: A hand-held mixer
works well for many small-yield recipes. Often these recipes may be
mixed by hand using a rubber scraper, spoon, fork or wire whisk.
Baking Pans: A rimmed baking sheet is handy to have. When baking in
a countertop or toaster oven, be sure the pans fit into the oven.
Mini or petite loaf pans, individual ramekins and a 6-well muffin
pan are useful.
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Kitchen Gadgets: • Good rubber scrapers or
spatulas. Consider purchasing silicone scrapers that are heat
tolerant.
• A hand-held can opener will not take up valuable counter
space.
• Liquid measuring cups. Choose ones that are microwave safe for
multipurpose use.
• A basic kitchen scale may be valuable for recipe
adaptations.
• Ice cube trays may be used to freeze small, known quantities
of ingredients including broths, milks and whole blended eggs.
• Pour a known amount of the
food into the ice cube tray, freeze the item until hard and
place the frozen cubes in a freezer-safe container. Label the
container with the product name, date and amount in each frozen
cube. Safely thaw the products prior to use.
• Dry ingredient measuring cups including a ⅛ cup measure if
possible.
• Measuring spoons that include a ⅛ teaspoon option are
useful.
Baking for Many… Eating for One
While this publication focuses on baking small-yield recipes,
there is another option. That option: bake a regular batch and
either save it or share it with others. By preparing an entire
recipe it won’t be necessary to think about what to do with half an
egg or part of another fresh ingredient. Baking in larger amounts
means fewer times to do the dishes. However, the fun of having a
variety of products may be lost. Many baked goods actually freeze
quite well; unfrosted cakes, quick breads, yeast breads and some
pies. When preparing these products for the freezer, divide them
into the desired serving sizes and carefully wrap them in plastic
wrap and aluminum foil. Avoid freezer burn by properly wrapping so
air exposure is limited. Label and date the item and plan to use
within a few months for the best quality.
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Understanding Recipes Well-written recipes list the ingredients
in the order of use. It is important to know how to measure the
ingredients and to measure them accurately. “One cup of walnuts,
chopped” is not the same as “one cup of chopped walnuts.” The first
requires measuring the walnuts, then chopping. The second requires
chopping the walnuts and then measuring.
• For small-yield recipes it also is very important to scrape
measuring utensils to remove as much product as possible.
• Brown sugar should always be
packed into the measuring utensil, unless the recipe directs
otherwise.
• Shortening, butter, margarine and lard are packed into the
measuring utensil to ensure there are no air holes or spaces that
would give an inaccurate measurement.
• Flour does not usually need to be sifted unless the recipe
calls for it. Flour and most dry ingredients should be spooned
lightly into a dry measuring utensil and leveled with a flat
edge.
Ingredient Challenges When baking for one, some ingredients just
don’t divide conveniently. Others may be a challenge to use before
they spoil. Consider these tips for some of the common ingredients.
Eggs: Eggs may need to be divided by one-half or one-fourth. Fresh
eggs can be divided. One half of a large egg equals 1½ to 2
tablespoons. Crack the egg into a small bowl and beat with a fork
until it is well blended but not foamy. Allow it to sit until the
bubbles are gone. Carefully pour the blended egg into the measuring
utensil. Any unused egg may be stored covered, in the refrigerator
for no more than two days or may be frozen for later use. Unused
blended eggs may be
measured, poured into a freezer safe container, labeled, dated
and frozen. Use frozen whole eggs within one year. Frozen fresh
blended eggs must be thawed prior to use and should only be used in
dishes that are cooked. Frozen eggs and frozen egg substitutes come
ready-mixed and easy to measure. Once thawed, they should not be
refrozen, and should be used within two days. Chocolate: While
everyone chops food to different sizes, 1 ounce of chocolate equals
about 3 to 3½ tablespoons when chopped. Yeast: A packet of yeast
yields about 2¼ teaspoons. Sometimes it is easier to buy a jar of
yeast and store it in the freezer to extend its shelf-life. The
container
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must be tightly sealed between uses. The desired amount can be
easily measured from the jar. Yeast stored in the freezer will last
indefinitely. It is best to mark the date on the container when it
is first opened. Milk and Buttermilk: It may be challenging to use
liquid milk or buttermilk before it spoils. Nonfat dry milk powder
and dry buttermilk powder are convenient and ready for use in
recipes. • One tablespoon dry buttermilk
powder plus 2 tablespoons water equals 2 tablespoons
buttermilk.
• Four tablespoons dry buttermilk powder plus 1 cup water equals
1 cup buttermilk.
Dry milk or buttermilk powder may be added to a recipe along
with the other dry ingredients; add the required amount of water
for the milk powder as
part of the liquids. Opened containers of dry buttermilk will
keep several years in the refrigerator. Unopened, nonfat dry milk
powder may be stored in a cool, dry place for up to two years. Once
opened it should be used within 3 months. If liquid milk is
preferred, excess amounts may be frozen. An easy way to freeze milk
is to pour known amounts into ice cube trays, place the tray in the
freezer until the milk turns solid. Then, remove the cubes from the
tray and place them in a freezer-safe storage container. Mark the
container with the contents and the amount of milk per cube. Frozen
milk should be used within three months. Safely thaw the cubes of
milk prior to use. Makers of non-dairy milk (soy, almond, etc.)
generally do not recommend that their products be frozen.
Pan Equivalents To determine the volume a pan will hold, fill it
to the top with water and then measure the water in a liquid
measuring cup. When considering pan size and shape, try to keep the
depth of the product in the pan about the same as in the original
recipe. When choosing a pan that will provide more depth, the
cooking time may have to be increased slightly and the oven
temperature decreased slightly. If the pan is shallower, the
cooking time may need to be decreased.
The chart on the next page is a general guide to pan size.
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Pan-Equivalents When converting recipes for baked items or
casseroles size for the smaller amount of food. The goal is to keep
the depth of the product about the same for the smaller-yield
recipe as it was in the original recipe. To use this chart, find
the size of the pan required for the original recipe. Note the
volume the pan will hold. Then, search through the chart to find a
volume amount that is for a pan that is sized for the amount of the
recipe. When a recipe is decreased by half, the volume of the new
pan should be about half of the original. Consider the shape of the
pan when making a final selection; it is important to use the
proper pan.
Item Size Volume Mini pie pan 3” x 1¼” ¾ cup Round cake pan 4” x
1¼” 1 cup Round cake pan 8” x 1½” 4 cups Round cake pan 8” x 2” 6
cups Round cake pan 9” x 1½” 6 cups
Round cake pan 9” x 2” 8 cups Springform pan 6¾” x 2½” 5¾
cups
Springform pan 9” x 2½” 10 cups Square 8” x 8” x 1½” 6 cups
Square 8” x 8” x 2” 8 cups Square 9” x 9” x 1½” 8 cups Square 9” x
9” x 2” 10 cups Rectangular 11” x 7 x 2” 6 cups Rectangular 13” x
9” x 2” 14 cups Mini or petite loaf pan
5¾” x 3⅛” 2 cups
Loaf 8” x 4” x 2½” 4 cups Loaf 8½” x 4½” x 2½” 6 cups Loaf 9” x
5” x 3” 8 cups Mini muffin 1⅞” x 1” ¼ cup Muffin 1¾” x ¾” ⅛ cups
Muffin 2¾” x 1⅛” ¼ cups Muffin 3” x 1¼” ⅜ cups Muffin 3¾” x 1½” ½
cups
Baking Times When a recipe is changed to yield fewer servings
the baking time may need to be decreased. Generally, the baking
temperature stays the same. In general, mini-muffins will require
10 to 15 minutes to bake and regular-size muffins need 15 to 28
minutes to bake.
Start by reducing the baking time by half and checking to see if
the product is done. If not, add time as needed. Once the baking
time is discovered, make a note on the new recipe. Keep an eye on
times to decrease the likelihood of burning or overbaking a
product.
Adapting Your Own Recipes
Recipes are “scaled” to increase or decrease the number of
portions they will yield. Some recipes work well when increased or
decreased, others do not. A willingness to experiment is needed.
The charts in this publication should
help to decrease (or increase) the yield of a recipe. Remember
that rounding may have occurred in the equivalent calculation or
when the recipe was first published so the new figures may also
need to be rounded up or down.
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Cutting a recipe in half or thirds should be a good start toward
a quality end product. Begin by decreasing a recipe yield by half
or a third then preparing it to ensure it works properly and
provides the appropriate amount. After that is satisfactory, then
again decrease the yield by half and determine if the product is
still acceptable. It may take several sessions of experimenting to
achieve the goal of a high-quality, low-yield recipe. Be sure to
write down
everything done along the way to ensure repeat successes. A more
accurate method of scaling recipes for baked goods involves first
converting all measurements to weights. While there is greater
accuracy, access to a table of standard weights for ingredient
measures is necessary. A cup of sugar does not weigh what a cup of
flour weighs and, neither weigh the same as a cup of water. As a
general rule, the use of measurement tables will give a solid
start.
Equivalent Measurements in the United States
1 tablespoon 3 teaspoons ¼ cup 4 tablespoons ¾ cup 12
tablespoons
1 quart 4 cups or 32 fluid ounces ½ pound 8 ounces
1 cup 16 tablespoons or 8 fluid ounces
⅓ cup 5 tablespoons plus 1 teaspoon
1 pint 2 cups or 16 fluid ounces 1 pound 16 ounces ¼ pound 4
ounces
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Dividing Measurements To use this chart, find the original
measure in the left column (original). To find what half of the
original amount is, move to the second column (½) and use that
amount. To determine what one-third of the original amount is, move
to the third column (⅓) and use that amount. Look at the original
recipe’s ingredient amounts to determine whether it is more
convenient to divide the recipe in half or thirds. Sometimes the
math is easier with one choice over the other.
Original ½ ⅓ ⅛ teaspoon Dash Dash ¼ teaspoon ⅛ teaspoon Scant ⅛
teaspoon ½ teaspoon ¼ teaspoon Scant ¼ teaspoon 1 teaspoon ½
teaspoon Generous ¼ teaspoon 1¼ teaspoons ½ teaspoon plus ⅛
teaspoon Generous ¼ teaspoon 1½ teaspoons ¾ teaspoon ½ teaspoon 1¾
teaspoons ¾ teaspoon plus ⅛ teaspoon Generous ½ teaspoon 2
teaspoons 1 teaspoon Generous ½ teaspoon 2½ teaspoons 1¼ teaspoons
Generous ¾ teaspoon 1 tablespoon 1½ teaspoons 1 teaspoon 1½
tablespoons 2¼ teaspoons 1½ teaspoon 2 tablespoons 1 tablespoon 2
teaspoons 3 tablespoons 4½ teaspoons 1 tablespoon
¼ cup 2 tablespoons 1 tablespoon plus 1 teaspoon (or 4
teaspoons) ⅓ cup 2 tablespoons plus 2 teaspoons 1 tablespoon plus
2¼ teaspoons ½ cup ¼ cup 2 tablespoons plus 2 teaspoons ⅔ cup ⅓ cup
3 tablespoons plus 1½ teaspoons
¾ cup 6 tablespoons (¼ cup plus 2 tablespoons) ¼ cup
1 cup ½ cup ⅓ cup
1¼ cups ½ cup plus 2 tablespoons ⅓ cup plus 1 tablespoon plus 1
teaspoon
1⅓ cups ½ cup plus 2 tablespoons plus 2 teaspoons ⅓ cup plus 1
tablespoon plus 2¼ teaspoons
1½ cups ¾ cup ½ cup
1⅔ cups ½ cup plus ⅓ cup ⅓ cup plus 3 tablespoons plus 1½
teaspoons 1¾ cup ¾ cup plus 2 tablespoons ⅓ cup plus ¼ cup 2 cups 1
cup ⅔ cups
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Practice Recipe Reduction With these basic tools and an
understanding of reducing the yield of baked goods, practice
with the following recipes. The original recipe is provided with
the amounts in the first column. Use the chart on page 7 to easily
divide the recipe amounts. Write the measurements for cutting
the
recipe in half in the second column. Then, in the last column
cut the half into half again. Remember to look through the recipe
directions and make needed adjustments to amounts and pan sizes as
needed. Refer to the chart of pan sizes on page 5. The answers are
provided at the end of this publication.
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Cranberry Orange Nut Muffins
Divide the ingredient quantities in half and enter the amount in
the 6 muffins column. Then, divide the 6 muffins column amounts in
half and enter that figure in the 3 muffins column. There is a
chart on page 7 to help divide the ingredients.
Ingredients 12 Muffins 6 Muffins 3 Muffins Fresh or frozen whole
cranberries 1 cup
White sugar, divided 5 tablespoons
All-purpose flour 1¾ cups Baking powder 2 teaspoons Salt ½
teaspoon Large egg 1 Orange juice ½ cup Skim milk ¼ cup Cooking oil
⅓ cup Chopped English walnuts ½ cup
1. Preheat oven to 400 degrees F. Spray 12 (_________) muffin
cups with non-stick
cooking spray and set aside. 2. Coarsely chop cranberries and
toss with 2 tablespoons (___________) sugar. 3. Combine flour, 2
tablespoons (____________) sugar, baking powder and salt. 4. In a
small bowl, beat egg slightly; stir in orange juice, milk and
cooking oil. 5. Add egg mixture all at once to the flour mixture.
Stir just until moistened (the
batter will be lumpy). Gently fold cranberries and chopped nuts
into mixture. 6. Fill prepared muffin cups ¾ full. Sprinkle muffin
tops with remaining sugar.
Bake at 400 degrees F for 18 to 20 minutes or until golden. 7.
Remove from cups and serve warm. Leftover muffins may be
individually
wrapped in plastic wrap, placed in a freezer-safe container and
frozen. Thaw before serving.
Serving Size: 1 muffin Approximate Nutrition Analysis (per
muffin): 190 calories; 10 g total fat; 1.5 saturated fat; 0 g trans
fat; 15 mg cholesterol; 200 mg sodium; 23 g carbohydrates; 1 g
dietary fiber; 3 g protein
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Oatmeal Raisin Cookies
Divide the ingredient quantities in half and enter the amount in
the 24 cookies column. Then, divide the 24 cookies column amounts
in half and enter that figure in the 12 cookies column. Finally,
divide the 12 cookie amount in half and write that figure in the 6
cookie column. Use the chart on page 7 to help divide the
ingredients.
Ingredients 48 cookies 24 cookies 12 cookies 6 cookies
Shortening ¾ cup White sugar ¾ cup Brown sugar, packed ¾ cup Water
3 tablespoons Large egg 1 Pure vanilla extract 1 teaspoon
All-purpose flour 1 cup Ground cinnamon 2 teaspoons Ground cloves 1
teaspoon Salt 1 teaspoon Raisins 1 cup Quick-cooking oats 3
cups
1. Preheat oven to 350 degrees F. 2. Blend first six ingredients
together. Stir in remaining ingredients. 3. Drop dough by rounded
spoonsful onto an ungreased baking sheet. 4. Bake 12 to 15 minutes
in a 350 degrees F oven. 5. Store in an airtight container or
freeze.
Serving Size: 1 cookie Nutritional Analysis (one cookie): 100
calories; 3.5 g total fat; 1 g saturated fat; 0 g trans fat; 5 mg
cholesterol; 15 g carbohydrates; 1 g dietary fiber; 1 g protein; 50
mg sodium
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Cranberry Orange Nut Muffins – ANSWERS
Divide the ingredient quantities in half and enter the amount in
the 6 muffins column. Then, divide the 6 muffins column amounts in
half and enter that figure in the 3 muffins column. Use the chart
on page 7 to help divide the ingredients.
Ingredients 12 Muffins 6 Muffins 3 Muffins Fresh or frozen whole
cranberries 1 cup ½ cup ¼ cup
White sugar, divided 5 tablespoons
2 tablespoons + 1½ teaspoons
1 tablespoon + ¾ teaspoon
All-purpose flour 1¾ cups ¾ cup + 2 tablespoons ¼ cup + 3
tablespoons
Baking powder 2 teaspoons 1 teaspoon ½ teaspoon Salt ½ teaspoon
¼ teaspoon ⅛ teaspoon Large egg 1 ½ (2 tablespoons) 1 tablespoon
Orange juice ½ cup ¼ cup 2 tablespoons Skim milk ¼ cup 2
tablespoons 1 tablespoon
Cooking oil ⅓ cup 2 tablespoons + 2 teaspoons 1 tablespoon + 1
teaspoon
Chopped English walnuts ½ cup ¼ cup 2 tablespoons
1. Preheat oven to 400 degrees F. Spray 12 (6, 3) muffin cups
with non-stick cooking spray and
set aside. 2. Coarsely chop cranberries and toss with 2
tablespoons (1 tablespoon, 1½ teaspoons) sugar. 3. Combine flour, 2
tablespoons (1 tablespoon, 1½ teaspoons) sugar, baking powder and
salt. 4. In a small bowl, beat egg slightly; stir in orange juice,
milk and cooking oil. 5. Add egg mixture all at once to the flour
mixture. Stir just until moistened (the batter will be
lumpy). Gently fold cranberries and chopped nuts into mixture.
6. Fill prepared muffin cups ¾ full. Sprinkle muffin tops with
remaining sugar. Bake at 400
degrees F for 18 to 20 minutes or until golden. 7. Remove from
cups and serve warm. Leftover muffins may be individually wrapped
in plastic
wrap, placed in a freezer-safe container and frozen. Thaw before
serving. Serving Size: 1 muffin Approximate Nutrition Analysis (per
muffin): 190 calories; 10 g total fat; 1.5 saturated fat; 0 g trans
fat; 15 mg cholesterol; 200 mg sodium; 23 g carbohydrates; 1 g
dietary fiber; 3 g protein
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Oatmeal Raisin Cookies – ANSWERS
Ingredients 48 cookies 24 cookies 12 cookies 6 cookies
Shortening ¾ cup ¼ cup + 2 tablespoons 3 tablespoons 1
tablespoon + 1½ teaspoons
White sugar ¾ cup ¼ cup + 2 tablespoons 3 tablespoons 1
tablespoon + 1½ teaspoons
Brown sugar, packed ¾ cup
¼ cup + 2 tablespoons 3 tablespoons
1 tablespoon + 1½ teaspoons
Water 3 tablespoons 1 tablespoon + 1½ teaspoons 2 teaspoons 1
teaspoon
Large egg 1 ½ (2 tablespoons) 1 tablespoon 1½ teaspoons
Pure vanilla extract 1 teaspoon ½ teaspoon ¼ teaspoon ⅛
teaspoon
All-purpose flour 1 cup ½ cup ¼ cup 2 tablespoons Ground
cinnamon 2 teaspoons 1 teaspoon ½ teaspoon ¼ teaspoon
Ground cloves 1 teaspoon ½ teaspoon ¼ teaspoon ⅛ teaspoon Salt 1
teaspoon ½ teaspoon ¼ teaspoon ⅛ teaspoon Raisins 1 cup ½ cup ¼ cup
2 tablespoons Quick-Cooking Oats 3 cups 1½ cups ¾ cup 6
tablespoons
1. Preheat oven to 350 degrees F. 2. Blend first six ingredients
together. Stir in remaining ingredients. 3. Drop dough by rounded
spoonsful onto an ungreased baking sheet. 4. Bake 12 to 15 minutes
in a 350 degrees F oven. 5. Store in an airtight container or
freeze.
Serving Size: 1 cookie Approximate Nutritional Analysis (one
cookie): 100 calories; 3.5 g total fat; 1 g saturated fat; 0 g
trans fat; 5 mg cholesterol; 15 g carbohydrates; 1 g dietary fiber;
1 g protein; 50 mg sodium
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Resources: • American Egg Board. “Freezing Eggs.” Accessed
August 5, 2015.
http://www.incredibleegg.org/eggcyclopedia/f/freezing-eggs/. •
Bastin, S. P. (2010). “Super Star Chef Kneads a Little Dough.”
University of
Kentucky Cooperative Extension Service. • Crafty Baking.
Accessed August 5, 2015. http://www.craftybaking.com/. • Henneman,
A. (May 2008). “Reducing the Size of Recipes,” Cooperative
Extension Service in Lancaster County, University of
Nebraska-Lincoln. Accessed August 15, 2015.
http://food.unl.edu/reducing-size-recipes-0 or
http://food.unl.edu/documents/reducingrecipesize.pdf.
• Lane, C. (2015). Dessert for Two: Small Batch Cookies,
Brownies, Pies, and Cakes (Woodstock, Vermont: Countryman
Press).
• Nakos, D.M. (2004). Small-Batch Baking . New York: Workman
Publishing Company, Inc.
• Utah State University Extension (n.d.). “Dried Milk.” Accessed
December 10, 2015.
http://extension.usu.edu/foodstorage/htm/dried-milk.
Diane M. Mason, M.S., R.D., L.D. Boone County Extension Agent
for Family and Consumer Sciences August 2016 Copyright © 2016 for
materials developed by University of Kentucky Cooperative
Extension. This publication may be reproduced in portions or its
entirety for educational or nonprofit purposes only. Permitted
users shall give credit to the author(s) and include this copyright
notice. Educational programs of Kentucky Cooperative Extension
serve all people regardless of economic or social status and will
not discriminate on the basis of race, color, ethnic origin,
national origin, creed, religion, political belief, sex, sexual
orientation, gender identity, gender expression, pregnancy, marital
status, genetic information, age, veteran status, or physical or
mental disability.
http://www.incredibleegg.org/eggcyclopedia/f/freezing-eggs/http://www.craftybaking.com/http://food.unl.edu/reducing-size-recipes-0http://food.unl.edu/documents/reducingrecipesize.pdfhttp://extension.usu.edu/foodstorage/htm/dried-milk
Apr 2019.pdfMarch 19 Baking for one or two