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December 19, 2013     Dickey County Leader
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December 19, 2013
 

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Section B -- Times Leader, Thursday, December 19, 2013 by Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service Why do some recipes have two leavening ingredients? "I have a column idea for you, Julie," 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 deli- cious cookies and bars, as well. We were admiring a plate of treats on the table. "Why do some cookie recipes have baking soda and others have baking powder, and still others have 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 con- versation 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 "kitch- en 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 chemi- cally known as sodium bicarbonate, requires an acidic ingredient to pro- duce carbon dioxide. Brown sugar, molasses, chocolate, honey and sour cream are Xamp!es of acidic ingre- dients often found in recipes that use baking soda as the leavening agent. Carbon dioxide is the gas respon- sible 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 mix- ture is heated. Double-acting baking powder contains two types of acids. leavening action immediately and again when the mixture is heated. Measure your leavening ingredi- ents 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 chem- ist, who writes cooking and bak- ing books, prefers baking 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 bak- ing powder for baking soda. Fortunately, through formal and informal experimentation, recipes One acid dissolves quickly and the have been created and passed on other dissolves slowly. It begins its through the generations. Find the Anderson's Hallmark at&t Bai Body Wor Buckle Bur Max's Shoes, Clothing & Accessories Christopher & Banks Claire's Glik's GNC Hair by Stewaxt's Heiser's Jewelry Herberger's Hickory Farms JCPenney Little Dipper Maurices Nails Club Riddles Jewelry Sears Shoe Science Stir Fry 88 Subway Tj's Airbrush Tradehome Shoes Vanity '/ Holiday Shopping Hours: : Monday-Friday Saturday 10am-8pm Sunday 12N-6pm Visit Santa: Friday 4-7pm, Saturday 10am - 6pro and Sundays 12N - 5pm. Photos by Photo-X-Press on Saturdays & Sundays. Gift Wrap Center Available Mon. - Wed. 5 -10pm and all mall hours from Thursday, December 19th through Christmas Eve. (Gift Wrap Donation to CHS Music Boosters) Lakewood Mall Gift Certificates: Available Mon-Fri 8am-5pm at the Mall Office and evening hours starting Wednesday and weekends at the Customer Service Center now through Christmas Eve. Rose Sell ones that appeal to your tastebuds, then keep moderation in mind as you taste-test. You can ensure bak- ing 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 recommend- ed 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. Don't eat dough that contains raw eggs. Y6s, the dough is tempting, but it could contain salmonella bac- teria. Y6u don't want to experience this foddborne illness. Preheat your oven to the recom- mended: emperature. For best results, bake one pan of cookies oat a time in the center rack. Let thei aking pan cool in between batches? Have tim. Put on some festive music during holiday baking and take a dancing break! You might bum a cookie's worth of calories. Make your own food gifts with the ideas in these online publica- tions: "Gift Mixes in a Jar" at http:// www.ag.ndsu.edu/pubs/yf/foods/ fn1494.pdf and "Commeal Master Mix at http://www.ag.ndsu.edu/ pubs/yf/foods/fn624.pdf. Here's a "make-your-own" corn- meal mix recipe from our master mix series. The online publication also includes a corn muffin and biscuit recipe. Check out the "Gift Mixes in a Jar" for a soup to go with it. (Continued on page 3) The Community Center was looking quite festive on Tuesday, the 10th, as the Guelph Birthday Club got together for their annual Christmas Party. This time they included the spouses. Those enjoying the affair which not only involved great food but a gusty little sing-along afterwards were: Howard & Joan Andersen; George & Marge Forward; Marvin & Gwen Hansen; Madella Scheffert; Mickey Young; Karen Waite; Ella Waite; Anna Mae Courtney & Larry & Jane Andersen met up with fellow travelers/ relies in Fargo on Wednesday, November 27th. They, along with some of Jane's sisters: Sheri & Randy Pearson of Milnor; Jeff & Roberta Forward of Oakes; flew to Oahu on Thanksgiving Day, feasting on pretzels & Coke. Mary & Newt deRaisnes of Elburn, I1, met them there. Together the 8 of them boarded a ship along with 2000 of their closest friends andcruised the Hawaiian Islands for a week. Having had a great time enjoying the sights and great weather they all returned to their homes and the chilly weather on Monday, December 9th. During his parents absence Preston Andersen kept his grandparents, Howard & Joan Andersen, company. Gramma & Grampa Sell got up bright & early Saturday, the 7th, and headed for Grand Forks. The reason?? Well, their grandson, Nixin Sell, had a hockey game that required their support. After a very enjoyable hour of watching those little skaters race around the ice, they followed the Sell family back to Thompson to visit the rest of the day. Sunday morn- ing everyone got dressed up to attend Nixin's Christmas Program at Walle Lutheran Church.Naturally, thcrc v,-a~ a potluck dimmer following the program. (Continued on page 4) '31onn 2)ee. 4, 2013, 8 ff a. 2 oz. qaandpa aa: & S ta qlnde & aunt: & ff aema 9'&w.nix % We're displaying this message of cheer To thank you all for stopping here Because one thing that we know is true Is it wouldn't be Christmas without all of you! A very merr, Christmas to our friends, neighbors and customers. You make it all worthwhile! So Much to Choose From! On Sale Now thru December 31, 2013. In Stock Only. JOHN ~RE El!endale, ND 701-349-5336 LaMoure, ND 701-883-5271 Ashley, ND 701-288-3471 Britton, SD 605-448-5918 ND 701-427-5224 Napoleon, ND 701-754-2256