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Thursday, April 26, 2007

Market Your Products with Linkworth

Your recipe for a chocolate cake is wonderful and the finish product is even better. But how do you let the world know and taste your masterpiece? Use text link advertising, use Linkworth.

With Linkworth, you can buy ad space in relevant sites like yours. Linkworth has a huge list of recipe and food sites where you can place an ad which in turn can direct traffic to your site, giving you the exposure you need. As a side effect, you get better ranking in search engines for keyword search of your product. That's called search engine marketing.

Linkworth also offers other form of text link advertising than buying links directly. One of the best product I found is Linkart. Linkart is article links.
Article links are similar our directory submission except your text links will be surrounded by an entire page of content. Building link popularity is an important step and adding content behind the links only strengthens the power of each link. With placing the text links at proper positions on the article, visiting search engine spiders are sure to attach all content with the links.
Go ahead, make good recipes then make good money online with Linkworth.


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Saturday, April 21, 2007

Apple Oatmeal Spice Cookies

Here's a recipe for an oatmeal cookies I found in the packaging of Quaker Oats. A little healthy option for all you health and fitness buffs.

Apple Oatmeal Spice Cookies

1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 ground nutmeg (optional)
1/4 cup firmly packed brown sugar
3/4 cup granulated sugar
4 tablespoons margarine, softened
3/4 cup apple butter or applesauce
2 egg whites or 1 egg
2 tablespoons fat-free milk
2 teaspoons vanilla
3 cups Quaker Oats
1 cup diced dired mixed fruit or raisins

Heat oven to 350F. Lightly spray cookie sheets with cooking spray
In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; mix well. In large bowl, beat sugars and margarine until well blended. Add apple butter, egg whites, milk and vanilla; beat well. Stir in flour mixture, mix well. Stir in oats and dried fruit; mix well. (Dough will be moist)
Drop dough by rounded tablespoonfuls onto prepared cookie sheets
Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets, remove to wire rack. Cool completely. Store tightly covered.

Makes about 3-1/2 dozen cookies

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Sunday, April 15, 2007

Homemade Chocolate

It is easy to make impressive and delicious homemade chocolates for family and friends at Easter or anytime. You can purchase Easter chocolate molds at most specialty or discount stores and a wide variety of chocolate at your local supermarket. With a bit of time and patience you will soon be turning out gorgeous homemade chocolates.

Types of Chocolate

Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla. It is stronger and richer than milk or white chocolate and is usually the preferred choice for cooking.

Milk chocolate contains the same ingredients as dark chocolate but has added milk solids. It is sweeter, creamier, softer in texture and less intense than dark chocolate.

White chocolate doesn't contain cocoa solids, only cocoa butter blended with sugar, milk solids and flavourings, such as vanilla. It is rich, creamy and sweeter than milk chocolate.

Eating chocolate - dark, milk and white - can be used for cooking. Dark varieties include bitter, semi-sweet and sweet. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal amount of sugar. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter.

Good-quality cooking chocolate can be found in the baking aisle of supermarkets. It is similar in taste to eating chocolate, but a small amount of cocoa butter has been replaced with vegetable fat to make it easier to melt, able to set without tempering. Cheaper than normal eating chocolate.

Compound chocolate is sold in blocks or buttons and can be found in the baking aisle of supermarkets. The cocoa butter has been replaced with vegetable fat or oil, making it easier to melt and to set at room temperature without tempering. It lacks the flavour and texture of other chocolates, but is perfect for kids' cooking.

Melting Chocolate

Chocolate can be melted in several different ways including on the stove, in the microwave or in the oven.

Stove Top – put chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Make sure no water or steam enters the bowl of chocolate, or it the chocolate could seize. Stir constantly over medium to low heat until the chocolate has melted.

Microwave – put chocolate in a clean, dry, microwave-safe bowl. Cook for 1 minute on medium/high then stir. Cook for another 30 seconds then stir again, continue until chocolate has all melted.

Stove – preheat oven to 160 C. Put chocolate in a clean, dry, heatproof bowl. Turn oven off then place the bowl in the oven for 10 minutes minutes. Remove and stir, then place back in oven if required for several minutes, remove and stir again.

Tips for Melting Chocolate

* Break chocolate into even sizes pieces before melting.

* Use a metal spoon to stir chocolate; wooden and plastic spoons retain moisture that can cause the chocolate to seize.

* Always use a metal, glass or ceramic bowl to melt chocolate.

Making Homemade Chocolates

1. Melt your chocolate, (see above), then stir thoroughly to remove all lumps.

2. Pour melted chocolate into the moulds until they are filled to the top.

3. Tap the moulds with your fingertips to remove air bubbles from chocolate.

4. Let chocolates set, until hard.

5. After your chocolates have completely set and hardened, carefully pop them out of the mold.

6. Use a butter knife to trim off any excess chocolate around the edges.

Tips for using Chocolate Moulds

* Never wash your chocolate molds with soapy water. The soapy water will remove the shine of the mold, making it difficult to get the chocolate off. Just wash in hot water.

* Always dry your molds carefully after washing. Water spots can also cause spots where the chocolate won't release easily from the mould.

* If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.

* If you make a mistake, or if extra chocolate dribbles in the wrong places - don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden, then you can easily just pick off the parts you don't want there.

How to Store Chocolate

Chocolate should be wrapped in alfoil and placed in an airtight container. Store in a cool dry place away from direct sunlight. Do not store in the refrigerator.

Unopened chocolate has a shelf life of 12 months and opened chocolate, properly wrapped and stored has a shelf life of 3 months. (However it would never last this long at my house!)

Chocolate Terms

Seize – Chocolate will seize up when small amounts of liquid mix with it, it becomes a thick grainy mass that cannot be remelted or used.

Chocolate Bloom – White spots that appear on chocolate, caused by the chocolate being heated and cooled too quickly. This can also occur when chocolate is refrigerated, it does not affect the quality and can still be eaten.

Tempering - A technique used to stabilize chocolate with a high cocoa butter content through a melting and cooling process so the chocolate will set firm and shiny at room temperature.

This recipe is courtesy of Sandy Prosdocimo,

Editor of Smart-Mums everything Mums need...

Article Source: http://EzineArticles.com/?expert=Sandy_Prosdocimo


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Thursday, April 12, 2007

Leche Flan Recipe

How can you say no to a Leche Flan? It's everyone's favorite dessert and it's so easy to make. Here's the recipe for the Leche Flan that you can give to everybody.

Ingredients:
1 cup sugar (for the caramel)
3 cans (370ml) evaporated milk
3/4 cup sugar
6 eggyolks
1 egg
1/2 tsp vanilla extract

Procedure:
To make the caramel, cook sugar in a pan over low heat. Melt sugar without stirring, until golden in color. Pour into 3 leche flan pans or desired mold ang let it cool until completely set.

Simmer water in a steamer until ready to use.

To make the custard, stir all remaining ingredients lightly in a bowl until well blended. Using a cheesecloth or fine sieve, strain custard mixture and fill 3/4 of the prepared pan. Cover with foil and steam in barely simmering water for 30 minutes or until top is firm to touch. Make sure the water doesn't boil to achieve a very smooth custard. Let cool and chill before serving.

Makes 3 medum size leche flan.

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Sunday, April 08, 2007

Deep Dish Chicken Pot Pie Recipe

3 fresh boneless skinless chicken breast
4 tablespoons of real butter
1 small chopped onion
1/3 cup of flour
2 teaspoons of salt
1/2 teaspoon of pepper
2 cups of chicken broth
2/3 cup of milk
3 medium potatoes diced
2 bags of Freshlike Steam in Bag Mixed Vegetables
1 package of refrigerated pie crust at room temperature

Preheat oven to 420 degrees. The secret to preparing this recipe is having all of the ingredients ready at the same time. Cook chicken breast in large pan by covering chicken with 6 cups of water 1 teaspoon of salt, 1/4 teaspoon pepper on medium simmer until done, approximately 45 minutes. While your chicken is cooking, peel and dice your potatoes, after rinsing potatoes, microwave potatoes in 1/2 cup of chicken broth in a covered dish for 6 minutes. Layer 1 of your refrigerated pie crust in a deep dish pie pan. Microwave each bag of mixed vegetables for 6 minutes each, not two bags at the same time. When chicken is done, drain and dice your chicken breast. Heat butter in a large skillet over medium heat, add onion and stir frequently until onion is tender and transparent, then add flour stirring constantly to make your rue. Now add 1 teaspoon of salt, 1/4 teaspoon of pepper and remainder of chicken broth and milk slowly, cook and simmer until creamy, then add the potatoes, mixed vegetables and diced chicken, stir to blend well. Remove from heat and pour into your crust lined deep dish pie pan, top with the remaining pie crust, flute edges to seal and make a couple of slices into the top of crust to vent. Bake approximately 35 minutes until crust is lightly browned, after the first 15 minutes of baking cover the edges of the crust with foil. Let cool approximately 15 minutes before serving.

About the author

Owner of Up2Tempo located in Cincinnati, Ohio selling a variety of Cooking and Dining Magazines , Health and Fitness Magazine Subscriptions and sharing some of my favorite recipes.

Source: GoArticles.com

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