Newspaper Archive of
Valley News and Views
Drayton , North Dakota
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December 19, 2013     Valley News and Views
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December 19, 2013
 

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Page 10 December 19th 2013 ..........  ........ • n Food, Fun, Fit ess and Valley News and Views Prairie Fare: Add to the Levity of Baking with These Tips by Julie Garden Robinson, Nutrition Specialist, NDSU Extenswn Service Why do some recipes have two leauening ingredients? "I have a column idea for you, ]ulie," one of my friends mentioned as we were enjoying a soup and bread potluck at a women's group. Oh, yes, there were plenty of delicious cookies and bars, as well. We were admiring a • II We reserve the nght to lirnit quantities. Not all sale items available at all participating stores, PHONE Stadlng and ending dates rnay vary by st°re N°tresp°nsiblefergraph'c°'typ°graphicalerr°rs 70 I "454"38 1 1 SALE PR|CES GOOD DECEMBER 18- DECEMBER 24 DRAYTON, NORTH DAKOTA plate of treats on the table. "Why do some cookie recipes have baking soda and others have baking powder, and still others have Monday & Thursday 8:00 A.M. TO 8:00 P.M. / Tues., Wed., & Fri. 8:00 A.M. TO 6:30 P.M. Saturday 8:00 A.M. TO 4:00 P,U. / Sunday 9:00 A.M. TO 4:00 P.M. IIIIII WE WILL BE OPEN UNTIL 4:OO P.M. CHRISTMAS EVE / CLOSED ALL DAY ON CHRISTMAS DAY NABISCO Cr. of Chicken GURLY'S ASSORTED Cr. of Mushroom ASSORTED SNACK CAMPBELL'S ALMOND CRACKERS SOUPS BARK ,/s5oo SlOO s2,.,,, 10,75 ozs. 20 ozs, (AN ULATED REG. $4,29 YSTAL POTATO SUGAR CHIPS s2=' Nabisco $399 Spray Cheese ................ 8 ozs, Kraft Assorted $1 29 Marshmallows .............. lo ozs Assorted $249 Keel-Aid Jammers ......... to Pack ,.so,e, =/s I0OO Shasta Pop ........... 12 Packs 3/$5oo Kraft Assorted $" 49 Miracle Whip ................ 3o ozs Kraft Assorted Salad Dressing ........... 16 ozs. Lindsay Ripe Olives ................ 6 ozs Lindsay Stuffed Olives Gedney z/$Soo z/$5oo ........... 5.75 OZ. Jar $ !" McCormick Food Coloring ................ 1 oz. McCormick Assorted Almond Extract .............. 1 oz. Gurly'a Walnuts ..................... 5 ozs. Assorted JelI-O Pudding ............ 3 ozs Assorted JelI-O Gelatins ............ 3 ozs, s299 $3z9 $299 4/s3oo 4/$3oo Ocean Spray $375 Cranberries ............... 14 ozs Baby Dills ................... 32 ozs. Assorted $1 49 Brer  WaxteXwax Paper ................... 75 feet $1 49 Dole Pineapple ............. 20 ozs Molasses 12 ozs $88 Assorted $ I 00 Gurly's ................... Libby's Vegetables 14-15 ozs Flake Coconut 12 ozs $1 99 Hy-Top , $ I 39 ....................... Plastic Wrap ............... loo feet .,-,o, s I co Gurly's Assorted $}29 Assorted Variety $AI49 Pumpkin Mix ................ 5 ozs Chocolate Chips ............ lo ozs J. Reynold's Wrap Foil ............. Swanson Assorted $/$490 Beef or Chicken Broth .... 14 ozs, Chicken of the Sea $ I O0 Light Chunk Tuna ........... 5 ozs. Chicken of the Sea $ 99 Smoked Oysters .... 3 75 ozs Crystal $1 49 Brown Sugar ................ 2 Is, $1 I Crystal 49 Powdered Sugar ............. 2,/$3oo Assorted Stove Top Stuffing ........ 6 ozs Reynold's Slow Cooker Liners ........ 4 Count Reynold's Large Oven Bags ........... 2 coont Reynold'a Turkey Oven Bags .......... 2 count $249 s249 s249 DAIRY DEPARTMENT JOHN MOIHIB.L BOIK,-B - WITH $'.80 lIMB HALF HAMS,,, SlUr HORMI]. LITTLE SiZZl.ERS, ,3/$5000 0000CKT.,=AIL SMOK|S, 2,/S40o0, BON SIRLOIN TiP ROASTS37, 9 Boneless $299 Center Cut Pork Chops.,. Per lb. Jennie-O $499 Turkey Roast ........... 2 bs, John Morrell $349 Sliced Bacon .......... 12ozs, Party Pail $699 Olsen Herring ........... 32 ozs. Jennie-O $ I 19 Turkeys ................ Per lb. I Boneless =4 19 Sirloin Tip Steak ....... Per lb. CRISP CELERY.... ....... Sl]9 FRESH CAULIFLOWER.... FRESH !2 E!ch BROCCOLI ..... CARROTS Sl oo00, COLE SLAW MIX ...... SEEDLESS RED GRAPES .... 29 Per lb. SWEET ONIONS ........ 8900r RADISHES CASS CLAY ASSORTED SOUR CREAM CASS CLAY WHIPPING CREAM $21n 9 HY-TOP 4x4 BUTTER $249e,,s PILLSBURY GRANDS BISCUITS s/s5oo,. Cass Clay Egg Nogs .................. Quart Kemp's UHT Half & Half .................. Pint Pillsbury Pie Crust ..................... . $249 $|69 $249 GREEN GIANT ASSORTED STEAMER VEGETABLES AssORTED COOL WHIP 2/S oo 8 ozs. CASS CLAY ASSORTED ICE CREAM Squares Mr. Delrs Hashbrowns ............... 30 oz. Marie Callender's Pumpkin Pie or Apple Pie ......... Rhodes Texas Rolls ............. 24 Count Assorted Rosette Ravioli .................. s2" $5" $3" $399 both?" she asked. "I'm trying to decrease the number of recipes I have, so I'm trying them and saving the best ones," she continued. I think everyone around the table would have volunteered to be taste testers. I gave a quick explanation and thought to myself, "Yes, that's a good column idea." Then the conversation turned to the current media star, trans fat, because baking success also depends on the type of fat. That topic will deserve a column of its own. Stay tuned. When baking, you are a "kitchen chemist" because a satisfactory baked product requires a tested formulation, accurate measuring skills and the right ingredients. Baking soda and baking powder are chemical leavening ingredients that expand the air bubbles produced in your batter during the mixing process. Baking soda, which is chemically known as sodium bicarbonate, requires an acidic ingredient to produce carbon dioxide. Brown sugar, molasses, chocolate, honey and sour cream are examples of acidic ingredients often found in recipes that use baking soda as the leavening agent. Carbon dioxide is the gas responsible for the rising of baked goods. Baking powder is a mixture of baking soda and a powdered acid, such as tartaric acid. Baking powder can be classified as slow or fast acting. Slow-acting baking powder may contain sodium aluminum sulfate or anhydrous monocalcium phosphate as the acids. In that case, the mixture does not produce gas until the mixture is heated. Double- acting baking powder contains two types of acids. One acid dissolves quickly and the other dissolves slowly. It begins its leavening action immediately and again when the mixture is heated. Measure your leavening ingredients very accurately because baking soda has four times the leavening power of baking powder. A heaping teaspoon of baking soda will not do any good in your recipe and can lead to heavy or fallen cakes or bitter or soapy-tasting cookies. Technically, you only need about 1/4 teaspoon of baking soda to leaven a cup of flour. Back to the question: Why do some recipes have two leavening ingredients? I consulted a baking chemistry book by Shirley Corriher for her take on baking powder and soda in the same recipe. This chemist, who writes cooking and baking books, prefersbaking powder because" it is carefully formulated and very reliable. It does not leave a soapy aftertaste as soda might if there is not enough acid in the mixture. However, you cannot swap baking powder for baking soda. Fortunately, through formal and informal experimentation, recipes have been created and passed on through the generations. Find the ones that appeal to your tastebuds, then keep moderation in mind as you taste-test. You can ensure baking success with these tips: Measure accurately. Instead of scooping, spoon the flour into the measuring cup and level it off by scraping with a knife. Use the type of fat called for in the recipe. If you swap solid shortening, such as butter-flavored shortening, for butter, then add the recommended amount of water specified on the package. Don't overmix cookies or quick breads. They can become tough because the gluten protein in the flour develops with mixing. Continued on Page 7 View md Download Keller's Ad Online By Going to www.valleynv.com