How to Blanch Fruits & Vegetables

When you blanch a fruit or vegetable, you cook it briefly in boiling water and then cool it quickly in ice water. The most common occasion for blanching vegetables is when preparing them to be frozen because the process decreases the enzyme activity that causes frozen vegetables to spoil over time. Fruits are sometimes blanched to soften them and make it easier to remove their skins. When blanching fruit and vegetables, follow blanching times carefully to decrease enzyme activity rather than activating it, and to avoid over cooking fruits and vegetables.


Blanch Fruits & Vegetables

Blanch Fruits & Vegetables

  1. Wash the vegetables and cut them into pieces of your desired size. Wash fruits and cut a small “X” in the bottom of the skin if you are blanching them to help remove the skin more easily.
  2. Look up the proper blanching time for your fruit or vegetable on a chart in a cookbook or in the resource.
  3. Prepare a cold-water bath with at least 1 gallon of ice water in a large bowl.
  4. Boil 1 gallon of water in a large pot. The water must be at a full, rolling boil before you can blanch fruits or vegetables in it.
  5. Pour no more than 1 pound of your fruit or vegetables into the strainer basket that fits into the pot. With leafy greens, blanch no more than 1/2 pound at a time. In either case, this will be about 4 cups of fruit or vegetables.
  6. Lower the strainer basket into the boiling water, and cover the pot.
  7. Start the timer when the water has returned to a full boil. If it has not returned to a boil within 1 minute, there is too much of the fruit or vegetables.
  8. Pull the strainer basket out of the boiling water when the correct amount of time has passed.
  9. Pour the fruit or vegetables into the ice water immediately so they stop cooking. Leave them in the ice water for as long as they were in the boiling water, after which you can scoop them out with a slotted spoon, dry on towels and use or freeze as desired.
  10. Repeat the blanching process with other batches of fruit or vegetables if they did not all fit in the pot the first time.

How to Make Biscotti

Biscotti is a classic Italian cookie, and almond biscotti is considered the “original” flavor. It is a hard cookie, served in long thick strips as opposed to the traditional round, flat cookie Americans are familiar with. Biscotti is frequently served with espresso or cappuccino, and it is dunked into the coffee to soften it and enhance the flavor of the biscotti. Biscotti is often dusted with cinnamon and sugar, sliced almonds or chocolate before baking. It is similar in shape and texture to Mandelbrot, a traditional Jewish cookie.

How to Make Biscotti

How to Make Biscotti

    • Preheat the oven to 350 degrees Fahrenheit. Put the almonds on a baking tray and bake them for 10 minutes. Your kitchen should smell like almonds when they are ready.

    • Pull them out of the oven and reduce the heat to 300 degrees. Let the almonds cool for 15 minutes.

    • Put the almonds in a bag and smash them with a jar or mallet until they are coarsely chopped.

    • Beat the eggs. Mix in the vanilla and almond extracts.

    • Mix together the dry ingredients: baking powder, salt, flour and sugar. Stir until they are combined thoroughly.

    • Make a well in the center of the dry ingredients and pour in the egg and extract mixture into the dry ingredients. Mix the dry ingredients into the wet ingredients until it begins to form a dough. Add the smashed almonds, then finish mixing the dough.

    • Scatter some flour on a clean, hard surface. Roll the dough into a log shape, until it’s about a foot long and four inches wide. Add some more flour to the baking tray and place the biscotti on the tray.

    • Bake the biscotti for 30 minutes. Take it out of the oven and touch it quickly in the center. If it is still soft, put it back in the oven for another 10 minutes. When the biscotti is hard, take it out of the oven and let it cool until you can handle it, approximately 10 minutes.

    • Slice the biscotti into ½ inch pieces. Put the slices back on the baking tray and bake for 10 minutes on each side. Serve, or store in an airtight container.

How to make Butterscotch Sauce

Butterscotch Sauce is perfect for drizzling over cake, ice cream, or even fruit.


Combine ingredients and add to double boiler.

    • Cook until mixture thickens.
    • Let cool and add to whipped cream.

      things you’ll need:

      • 1 cup brown sugar
      • 1/2 cup butter
      • 3 egg yolks
      • 1/2 pint cream
      • 1/2 teaspoon vanilla

How to Make Butterscotch Cake

This cake is so easy to make with a box of yellow cake mix and instant butterscotch pudding mix.Preheat your oven according to the directions on the box of cake mix.

How to Make Butterscotch Cake

How to Make Butterscotch Cake

  • Pour yellow cake mix and one box of butterscotch pudding in a large mixing bowl. Stir together lightly.

  • Add the eggs, oil, milk and seltzer to the cake and pudding mixture

  • Beat at medium speed until all the ingredients are combined, approximately two minutes, and pour into a bundt pan or distribute evenly into two nine inch round pans.

  • Bake according to directions on box or until toothpick inserted into center comes out clean.

  • Remove cake from oven and allow it to cool completely before topping.

  • Prepare topping while cake cools. Pour heavy cream and second box of pudding into a bowl. Mix until desired consistency. (Stiff enough to frost cake, but not so that it gets hard.

  • Bpread topping on cake and serve. Be sure to refrigerate any leftovers as the topping can spoil.

How to Halve a Box Cake Mix

The boxed cake mix comes in preset amounts and may be too much for your baking needs. If you want to make cupcakes or a small cake, halving the cake mix is necessary.

Using pre-made boxed cake mix is a good alternative to making cake batter from scratch. Boxed cake mixes take less time overall to prepare, but unlike making batter from scratch, you cannot prepare only the amount you will need to bake your cake. The boxed cake mix comes in preset amounts and may be too much for your baking needs. If you want to make cupcakes or a small cake, halving the cake mix is necessary.

Halve a Box Cake Mix

Halve a Box Cake Mix


1- Identify the number of ounces of cake mix in your box. You can usually find this on the front bottom corner of the box. Most boxes are about 18.25 ounces.

2- Empty half of your cake mix into your measuring cup. For example, if your mix is 18.25oz, pour 9oz into your cup.

3- Pour the mix from the cup into a resealable plastic bag. Leave the remainder of the mix in its original packaging and use or seal.

How to Make Buttermilk from Milk

Buttermilk doesn’t contain butter; it’s the slightly sour liquid left over from the butter-making process. Most buttermilk contains bits of milk fat (or curds) and is slightly thicker than milk but not as heavy as cream. The process of making processed, or cultured, buttermilk is similar to that of yogurt. Lactobaccillus is added to whole milk and allowed to ferment for 12 to 14 hours at low temperature. Salt and butter flecks may be added to the final product for flavor and texture. But it is possible to make a buttermilk substitute at home.

This Mexican-inspired breakfast bake

“This Mexican-inspired breakfast bake is perfect for a brunch, a special breakfast, or anytime you want something delicious and rib-sticking. Hashbrowns, ham, green pepper, sour cream, and eggs all bake to a golden brown, then are topped with pico de gallo and a dollop of Daisy.”


  • 5 cups frozen shredded hashbrowns, thawed
  • 3 cups cooked ham, chopped
  • 1 green bell pepper, chopped
  • 3 cups Mexican cheese blend, shredded
  • 5 eggs
  • 1/4 cups Daisy Brand Sour Cream
  • 1 cup milk
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  •  3/4 cup pico de gallolo
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