Cooking Substitutions

No matter how much you use the “My-ePantry” and “My-eGrocery List” functions on RecipeMatcher, there maybe that day when you want to make something and don’t have that one specific ingredient that you need. So, in this week’s newsletter we would like to provide you with common substitutions for common ingredients. So, check them out below and then maybe make one of the recipes to the right!

If you need….

1 cup of broth (either chicken or beef), then use: 1 cup boiling water plus 1 teaspoon instant bouillon granules (or 1 bouillon cube)

1 cup buttermilk, then use: 1/2 cup plain yogurt plus 1/2 cup milk

1 teaspoon ground cinnamon, then use: 1/2 teaspoon ground allspice OR 1 teaspoon ground cardamom

1 tablespoon cornstarch (for thickening), then use: 2 tablespoons flour

1 cup of cream, then use: ½ cup butter plus ¾ cup milk

1 cup of sour cream, then use: 1 cup of yogurt (and this is healthier too!)

1 clove minced garlic, then use: 1/2 teaspoon instant minced garlic OR 1/8 teaspoon garlic powder

½ cup ketchup, then use: 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar

1 teaspoon lemon juice, then use: 1/2 teaspoon vinegar

1 cup tomato sauce, then use: 1/2 cup tomato paste plus 1/2 cup water

Vegetable oil, then: substitute equal amounts melted butter or margarine

1 teaspoon vinegar, then use: 2 teaspoons lemon juice

Powdered sugar, then: blend regular granulated sugar in your blender

Source :

Samperit/Semperit/Samprit

I love samperit.& it is easy to make.So i've decided to make it when i go back to my hometown next week. I realized there are various way to decorate the cookie, either we can make it a traditional way (all yellow) or pair it with chocolate flavour.& i've seen people dip part of the cookie into melted chocolate. So today i try to jot down as many recipe as possible i found in the net for our reference.

biskut samperit
oleh: waheedeana

Bahan-bahan ( 130-140 biji )
250 gram butter/margerin
1 cawan gula halus/icing
1 biji telur gred A
1 1/2 cawan tepung gandum
2 cawan tepung ubi
2 titik pewarna kuning
1 sudu teh esen vanilla
* ekstra tepung gandum & ubi 1/2 cawan*

Cara-cara
1. pukul telur dan gula halus/icing sebentar dan masukkan pula butter, esen vanilla dan pewarna kuning dan gaul kesemuanya hingga rata
2. masukkan tepung ubi dan tepung gandum dan uli sehingga menjadi doh
3. jikalau doh masih lembik tambah ekstra tepung sedikit demi sedikit sehingga menjadi sederhana lembik ( lembut ) agar mudah di terap
4. sebelum menerap doh tadi tutup doh dengan tuala basah.**doh mudah keras dgn sendiri kerana tepung ubi sentiasa tutup dgn tuala basah agar lembut** jgn biar doh terdedah.
5. terap doh memanjang di dalam dulang pembakar setiap satu barisan potong kepada 4 bahagian
6. ulangi menerap doh sehingga selesai
7. bakar didalam oven pada suhu 150c selama 15 minit-20 minit

SAMPERIT MARBLE
~ Kak Liza ~

Bahan
280 gm butter
130 gm gula kastor
270 gm tepung ros/tepung biskut
70 gm tepung jagung
70 gm tepung kastad
1 s/k coklat emulco
hirisan badan [hiasan]

Cara
1. Gaulkan butter dan gula sehinga sebati.
2. Masukkan tepung gandum dan jagung yg telah diayakkan sedikit demi sedikit.
3. Bahagikan adunan pada 2 bahagian.
4. Campurkan coklat emulco pada 1 bahagian manakala 1 lagi dibiarkan adunan asal.
5. Gunakan acuan samperit bunga cina dan pamkan adunan coklat dalam loyang angaran 3 cm.
6. Pamkan adunan asal bersebelahan doh coklat yg telah diletakkan dalam loyang.
7. Letakkan hirisan badam sebagai hiasan.
8. Bakar dalam oven suhu 170'C selama 12 - 15 minit.
9. Bila sejuk simpan dalam balang kedap udara.

SAMPERIT LAPIS
~ Kak Liza ~

Bahan
280 gm butter
130 gm gula kastor
270 gm tepung ros/tepung biskut
140 gm tepung jagung
1 s/k coklat emulco
coklat cair
manik warna warni kecil

Cara
1. Gaulkan butter dan gula sehinga sebati.
2. Masukkan tepung gandum dan jagung yg telah diayakkan sedikit demi sedikit.
3. Bahagikan adunan pada 2 bahagian.
4. Campurkan coklat emulco pada 1 bahagian manakala 1 lagi dibiarkan adunan asal.
5. Gunakan acuan samperit pamkan adunan coklat dalam loyang sepanjang 2 inci.
6. Pamkan adunan asal diatas doh coklat yg telah diletakkan dalam loyang.
7. Bakar dalam oven suhu 170'C selama 12 - 15 minit.
8. Bila telah sejukkan pamkan coklat cair atas biskut dan taburkan manik warna warni.
9. Bila coklat telah beku simpan dalam balang kedap udara.

SAMPERIT ISTIMEWA

Bahan A :
4 biji kuning telur (direbus)
100 gram gula kastor
¾ sudu kecil garam

Bahan B :
100 gram minyak jagung Daisy

Bahan C :
40 gram tepung gandum
100 gram tepung naik sendiri
80 gram tepung jagung
40 gram tepung kastard
(campur bahan C sekali)

Bahan D :
½ sudu kecil coklat emulco

Hiasan : Sapuan telur berkilat
1 biji telur
1 sudu besar susu cair
Kepingan badam secukupnya

Cara membuat sapuan berkilat daripada telur :
Campurkan telur dan susu cair, kemudian tapis. Sapuan telur digunakan untuk mengilatkan biskut supaya biskut tidak mudah hangus apabila dibakar.

Cara membuat biskut :
1. Putar bahan A selama 4 minit. Masukkan minyak jagung & putar selama selama 1 minit. Masukkan bahan C & putar lagi selama 1 minit.
2. Bahagikan adunan kepada 2 bahagian & letakkan dalam mangkuk berasingan.
3. 1 bahagian adunan diletakkan coklat emulco dan diramas sehingga sebati untuk mendapatkan warna coklat. 1 bahagian adunan lagi dibiarkan warna asal.
4. Adunan coklat dimasukkan ke dalam acuan semperit & dipicit memanjang kira-kira 5 cm.
5. Kemudian, adunan berwarna asal dipicit bersebelahan untuk menjadi satu biskut.
6. Biskut disapu dengan telur dan dihias dengan kepingan badam.
7. Bakar pada suhu 175 C selama 22-25 minit.

BISKUT SEMPERIT DWI WARNA

Bahan-bahannya
300 gram mentega
160 gram gula aising
100 gram tepung jagung
160 gram tepung kastard
240 gram tepung gandum
2 biji kuning telur

Hiasan:
Ikut suka dan kehendak masing2. Pancitan coklat masak putih & coklat, celup dgn coklat pun boleh, ceri, celorak celorik dgn garisan coklat.

Cara-caranya
1. Pukul buter, gula aising hingga kembang.
2. Masukkan kuning telur, kacau sebati.
3. Masukkan semua jenis tepung, gaul dan uli sebati.

Gambar sekadar hiasan

BISKUT SAMPERIT (1)

Bahan
170 g mentega
1 1/2 cawan gula aising
4 biji kuning telur
1 camt vanila
1 cawan tepung kastard }
3/4 cawan tepung jagung } bahan ayak
1/4 cawan tepung ubi }
1-1 1/2 cawan tepung gandum}

Cara
Pukul mentega dan gula hingga sebati. Masukkan kuning telur dan vanila, pukul lagi rata-rata. Satukan dengan bahan ayak dan uli menjadi doh. Isikan ke dalam acuan samperit kemudian tekan ke atas tin pembakar berlengser dan potong mengikut panjang yg disukai. Bakar pada 175 C selama 15-20 min atau hingga masak.

BISKUT SAMPERIT (2)

Bahan
250 g mentega
150 g gula aising
1 biji telur
1 camt vanila
320-350 g tepung gandum }
150 g tepung kastard } diayak
1 camt serbuk penaik }
50 g tepung aiskrim vanila

Cara
Pukul mentega dan gula hingga sebati. Masukkan telur dan vanila, putar lagi 2-3 min. Bubuh semua bahan ayak dan tepung aiskrim, gaul menjadi doh. Isikan ke dalam acuan samperit dan tekan atas tin pembakar berlengser. Potong ikut suka kemudian bakar pada 175C selama 15-20 min atau hingga masak.

Biskut Samperit

Bahan-Bahan:
1 cawan mentega
¾ cawan gula halus
1 biji telur
1 camca teh Vanila
Secubit garam

Satukan:
1 ½ cawan tepung jagung
¾ cawan tepung gandum
¾ cawan tepung kastad
1 camca teh baking powder

Cara:
Pukul mentega dengan gula hingga rata. Masukkan telur & vanila dan dikacau lagi
hingga sebati.Masukkan tepung-tepung yang telah disatukan & garam sedikit-sedikit ke dalam adunan & gaul hingga habis.Akhir sekali diterap dan bakar dengan suhu 170'C

SEMPERIT CIKGU SITI

Bahan-bahan:
1 tin (340g) butter cap GOLDEN CHURN (Australian butter - tin kaler kuning).
1 tin tepung jagung cap RAMA-RAMA.
1/2 tin tepung gandum (sukat pakai tin tepung jagung td).
1/2 tin susu pekat.
1 cwn gula halus.
1 st esen vanila.
1 st baking powder.
1 bj kuning telur.

Cara-caranya:
1. Gaul sebati tepung jagung, tepung gandum, gula dan baking powder.
2. Masukkan kuning telur. Gaul lg.
3. Masukkan susu. Gaul lg.
4. Masukkan butter. Gaul rata dan uli hingga doh lembut dan boleh dimasukkan ke dlm acuan "tekan" semperit.
5. Bakar hingga masak.

Biskut Semperit Kasih
~ Saji Online ~

BAHAN-BAHAN:
250 gm mentega
125 gm gula aising
1 biji telur
280 gm tepung kastard
2 sudu besar tepung jagung
1/2 sudu serbuk penaik
100 gm kismis

CARA MENYEDIAKAN:
1. Pukul mentega bersama gula sehingga kembang.
2. Masukkan telur dan esen vanila dan pukul lagi.
3. Campurkan tepung jagung, tepung kastard, serbuk penaik, kismis dan garam ke dalam adunan dan gaul sebati sehingga menjadi doh yang lembut.
4. Gunakan acuan semperit untuk membentukkan.
5. Terapkan di atas dulang pem­bakar dan bakar pada suhu 170 0C selama 15 minit.

Putu Bambu + Putu Piring

PUTU PIRING

Bahan-bahan
400g beras
135g beras pulut
1 camt garam
sedikit air
150-180g gula kabung, dihancurkan
½ biji kelapa parut putih, digaul dengan
sedikit garam

acuan putu piring
kain putih (maslin) empatsegi saiz 12cm
daun pisang sebesar acuan (untuk melapik putu)
pengukus

Cara membuat
Beras dan beras pulut dibasuh dan direndam bersama semalaman. Kemudian dituskan dan dicampur garam. Tumbuk atau kisar hingga paling halus dan ayak. Campurkan dengan air sedikit demi sedikit hingga seperti serbuk roti. Taburkan sedikit campuran atas acuan, isikan dengan hirisan gula. Tutup dengan campuran beras lagi, ratakan dengan kemas. Sediakan sehelai kain dan terbalikkan acuan ke atasnya supaya putu tertinggal di atas kain. Angkat dan isikan ke dalam pengukus. Bila masak, gunakan kain untuk mengangkat putu. Letak kelapa parut dan terbalikkan ke atas sehelai daun pisang. Sajikan.

PUTU BAMBU

Bahan-bahan
259g tepung beras
85-90 ml air
1camt garam
1 ½ cawan kelapa parut putih, disangai sebentar agar keperangan
1 cawan gula kabung, dihancurkan

Cara membuat
Sangai (goreng tanpa minyak) tepung hingga panas. Angkat dan biar sejuk. Gaulkan dengan garam dan tambah sedikit demi sedikit air hingga campuran menjadi seperti serbuk roti (anggaran lembab). Masukkan 1 cawan kelapa parut dan gaul rata. Isikan ke dalam acuan batang buluh sepanjang 8cm. Jangan terlalu padat. Kukus selama 10 min atau hingga masak. Hidangkan dengan gula kabung tadi dan baki kelapa parut (jika suka).

Putu Bambu
Sumber: Masakkan Idaman Melayu 1977

Bahan-Bahan:
259 gm tepung beras (direndang)
1/3 cawan air
1 camca garam
1 ½ cawan kelapa parut
1 cawan gula merah
Hirisan-hirisan pisang masak
Air limau nipis (direnjiskan ke atas hirisan-hirisan pisang)

Cara:
Renjiskan sedikit garam ke atas tepung,gaulkan hingga menjadi seperti serbuk roti. Masukkan 1 cawan kelapa parut & gaulkan hingga rata. Secara berselang-selang sudukan 2 camca. kelapa yang selebihnya & campurkan putu ke dalam suata batang buluh,bergaris pusat 8 cm .Isikan ke semuanya hingga habis. Jika tidak terdapat buluh. Isikan campuran putu ke dalam sebuah acuan bulat yang dialaskan dengan kelapa yang selebihnya. Kukus selama 10 minit, atau hingga masak.Hidangkan panas-panas dengan gula merah & pisang.

Green Cookies

BISKUT GREEN PRINCESS
sumber : majalah saji sept'07
~ Kak Liza ~

Bahan A
100gm mentega
75gm minyak sapi
60gm gula kastor
1/2 sudu kecil pewarna hijau epal

Bahan B
50gm serbuk badam
15gm tepung beras
220gm tepung gandum

Bahan hiasan :
coklat masakan putih
manik gula warna warni

Cara
1. Pukul mentega,gula kastor, minyak sapi dan pewarna hijau epal sehingga sebati.
2. Kemudian, masukkan tepung beras dan tepung gandum dan gaul sebati. Masukkan serbuk badam. Rehatkan adunan seketika
3. selepas itu, bolehlah diuli dan canai doh dan terapkan acuan
4. Bakar pada suhu 175C selama 20 minit
5. Setelah sejuk, paip atau lorek dgn coklat masakan putih dan taburkan manik gula warna warni.

Green Lace Sumber : baya

Bhn A
120 gram butter
20 gram shortening
80 gram gula kastor
1 sudu the perasa pandan

Bhn B
140 gram tepung gandum
30 gram tepung arrowroot (tepung sagu)
¼ sudu teh baking powder
¼ sudu teh garam
30 gram serbuk biskut marie (putih)
20 gram serbuk hazelnut/gajus (mklang guna hazelnut)

Cara
1. sebatikan semua bahan A
2. masukkan bahan B dan adun sehingga menjadi dough yg lembut
3. canai, terap dan bakar
4. keluarkan dari oven dan hiaskan

Freezing Foods : A Real Time Saver

Not only do frozen main dishes make your cooking life less hectic, they are also smart economically.

Freezing Tips

Cooling before freezing is necessary for two important reasons: firstly, extra heat will raise the temperature of the freezer, and secondly, the outer edges of the hot or warm dish will freeze hard quickly while the inside may not cool in time to prevent spoilage.

Follow these steps when preparing and freezing your own main dishes to ensure food safety and quality:

Cool precooked dishes as quickly as possible before they are placed in the freezer.

For fastest cooling, place the pan of hot food in a sink filled with ice water (or in a larger pan of ice water). If you're cooling a soup, stew, or sauce, stir occasionally to help it cool evenly.

Once the dish is cooled, portion it into meal-sized containers or packages. Label and date the containers. Place them in the coldest area of your freezer until completely frozen. Rearrange as necessary.

Save yourself from the dinnertime crunch by preparing your own meals ahead of time. Form your own "make-ahead meals" club and invite friends over to prepare a week's worth of dinners--or just throw an extra meatloaf in the oven when you're preparing tonight's main dish.

It's Cold in There

Not all freezer containers are created equal: use specially designed freezer bags, airtight containers, and aluminum foil to maintain the quality of your foods. Poorly wrapped foods risk damage from freezer burn--a loss of moisture which affects both taste and texture--and can absorb or transfer smells from other foods in the freezer. Follow these wrapping and container tips to ensure the quality and safety of your food:

Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.

Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing. Solids such as meats and baked goods should be wrapped tightly in foil before you bag them.

Use rigid containers with a tight lid and keep the sealing edge free from moisture or food to ensure proper closure.

Secure wrapped packages and containers with freezer tape, and write the dish and the date on the tape with a marker.

In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home. Meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing.

Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e. within four hours). Food that is two inches thick will take about two hours to freeze completely.

Warming Trends

Thawing foods at room temperature is a bad idea--with the exception of muffins, breads and other baked goods. Bacteria can grow in the thawed portion of prepared foods, releasing toxins that are not safe to eat even after cooking. To ensure that your food is safe to eat, follow one of these proper ways to thaw:

In the refrigerator: Plan ahead, as this is the slowest but safest thawing technique. Small frozen items may thaw in a few hours, while larger items will take significantly longer--overnight and then some.

In cold running water: Place the frozen food in a leak-proof bag and place it under cold running water. If this seems wasteful, put the plug in the sink, and keep an eye on the water level. Bail out extra water and use it for your plants.

In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food may have begun cooking during the defrost cycle.

Best if Used By:

Although freezing keeps food safe for an indefinite amount of time, that doesn't mean it'll taste good: eat your dishes within a reasonable time period for quality's sake. And if the food is obviously damaged (shriveled, with white or frosty spots) it should be discarded.

This chart lists recommended storage times for popular precooked foods--casseroles, soups, lasagna--to ensure high-quality results:

Type of Food
* Tomato/vegetable sauces = 6 months
* Meatloaf (any type of meat) = 6 months
* Soups and stews = 2-3 months
* Poultry and Meat Casseroles = 6 months
* Poultry (cooked, no gravy) = 3 months
* Poultry (with gravy/sauce) = 5-6 months
* Meatballs in sauce = 6 months
* Pizza dough (raw, homemade) = 3-4 weeks
* Muffins/quick breads (baked) = 2-3 months

Don't Crowd the Freezer

A temperature of 0 degrees F (-18 degrees C) is best for maintaining food quality. Proper air circulation is key to keeping your freezer operating at maximum efficiency.

Freezing does not kill bacteria, yeast and molds that may be in your foods--it merely holds them at bay by keeping them inactive. If the freezer's temperature is disturbed often or altered for an extended period of time (such as a door left ajar or power outages) these microbes can compromise your food's safety.