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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Aug 02, 2006
Page
16
TipBits promotes Williams Sonoma ice cream sandwich molds priced at 14 for a trio, shaped pigs stars and cows for easy treats. It also reviews Jit To Go six pack of 2%4-ounce peanut butter tablets for portable packing with bread and knife, noting tablet size exceeds standard jar servings.
Tamlyn Willard of Sublime Pies & Cakes in Charleston won blue ribbons in two divisions of the American Pie Council’s National Pie Championship for her Key Lime Pie and Key Lime Cheesecake. She favors Persian and Key limes, noting Key limes’ tangy sweetness, and uses lime juice and zest across dressings, salsas, seafood, cookies, and toppings. Peak lime season spans May to August and fresh wedges stay about five days in the fridge. Willard warns limes can affect leavening and marinades. marinate only about 20 minutes to avoid cooking fish prematurely.
A 8 to 10 serving granola recipe combines tropical fruit, macadamia nuts and oats. It bakes at 325 degrees for about 30 minutes, with stirrings for even browning, then cools and stores for up to a week.
A playful bake with butter and brown and white sugars, a single egg, lime juice, and flour folded with dark and milk chocolate chips. Chill dough before scooping into rounds and baking about 15 minutes for lightly golden cookies.
A whole chicken roasts with a bright glaze blended from lime juice, mango nectar, mango, garlic, lime peel and mint. The dish roasts at 400 degrees for about 1 hour 30 minutes, basted with the glaze, yielding four servings with detailed nutrition per serving.
A discount store sells an 18 ounce Jif jar for 1.97 dollars or a 13.5 ounce six pack of Jif To Go at 2.88 dollars. The per ounce price for the jar is 10.94 cents, while the six pack runs 21.33 cents per ounce, about 95 percent higher. The comparison highlights how packaging affects value, per ounce costs, and consumer choices.
Butter can replace oil in pumpkin bread with faster browning and lighter texture, though flavor improves. Increase butter by about 15 percent per oil amount, notes Joy of Cooking.
A quick 20 minute salmon croquette recipe using canned out, vacuum packed pouches chosen for bone-free kits. Parsley mashed potatoes and peas add color and texture. bake option yields crisper crust though pan frying is fine.
Flake the salmon into a large bowl. Add potatoes, peas, lemon zest, mustard, hot sauce, salt, pepper and parsley. Form eight patties, coat with breadcrumbs, and fry in a lightly oiled skillet until lightly browned. Serve with tartar sauce.
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