MORE HELPFUL HINTS
In days gone by, many cooks had to determine the temperature of their ovens using this method:
They set a pan sprinkled with flour in the oven for five minutes. If the flour became a delicate brown, the oven was slow (250-325 degrees); a medium golden brown, moderate (350-375 degrees); a deep, dark brown, hot (400-450 degrees), and a deep, dark brown in three minutes, very hot (450-500 degrees). So if you want to test your own oven temperature, give this test a try.
DO NOT freeze cream cheese unless mixed in prepared recipe. Baked cheesecakes may be frozen up to 2 months. Thaw frozen cheesecake in refrigerator overnight. Top just before serving.
Philadelphia Free (no fat) is great in cheesecakes, brownies, dips and appetizers.
For best results in recipes containing marshmallow creme, brown sugar, powdered sugar or corn syrup, use Phildelphia Neufchatel Cheese, 1/3 less fat than regular cream cheese in the 8 oz. box.
For smooth and creamy texture in cheesecakes, be sure to thoroughly mix Philadelphia Free with sugar before adding other indredients.
Philadelphia Free mixed with powdered sugar makes a terrific cream cheese glaze. For best results in cream cheese frostings, use Philadelphia Neufchatel Cheese, 1/3 Less Fat than reguary cream cheese.
Preheat your oven to 350 degrees. Place nuts in an even layer on a cookie sheet. Place in the heated oven and toast for 2-5 minutes or until the nuts have a nutty fragrance. Stir occassionally. NOTE: Nuts are easier to chop when warm!
Line your pan with tin foil bfore filling with batter or dough. Make the foil a little longer than the pan to act as handles for easy removal. Bake as directed in the recipe. After the dessert is completely cool, remove it by lifting the foil handles. Place on a cutting board so the portions will be easy to cut. NOTE: Lucky You!-No pan to clean!!
Make your own seasoned bread crumbs:
Garlic: Mix 1/4 clove crushed garlic with 1/4 to 13 cup melted butter or margarine, then toss with 1 cups dry bread crumbs.
Cheese: Toss 1/4 cup grated parmesan cheese with 1 cup dry bread crumbs and 3-4 tablespoons melted butter or margarine.
To Freshen dry bread and rolls: Moisten the bread lightly with cold water, place in a hot oven and heat thoroughly or in a paper bag.
To Preserve fruitcake: (for those of you who still eat it!) Add a bath of cognac to warm fruitcake just out of the oven. To preserve fruitcake until next year, wrap it in cognac-soaked towels and store in airtight containers.
