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Versatile Zip-top bags

Posted by on Aug. 18, 2010 at 2:49 PM
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Raise dough- lightly coat the inside of a gallon-size freezer bag with vegetable spray and let yeast dough rise in it. Seal the bag and put the dough in a warm place in your kitchen. After the dough has coubled, punch it down and shape it as the recipe suggests. There's no clean up of messy bowls.

Melt chocolate-put chopped chocolate in a small bag, seal it shut, and put it in hot water for about 5 minutes. Remove from the water, dry the bag, and knead it with your hands for about a minute. When the chocolate is smooth and creamy, snip a small hole in the corner of the bag and squeeze the chocolate onto cakes, pastries, or cookies or bars, to decorate. You can also pipe star shapes, scroll designs, or even sentiments such as "Congratulations" or "Happy Birthday" on kitchen parchment paper. When the chocolate hardens, gently peel off the designs and use them for decoration.

Mini-muffin cups- When filling mini-muffin cups, put the batter in a gallon-size bag, seal, and snip a 3/4" opening from one corner of the bag. Then simply pipe the batter into the prepared tins. There's no messy drips or batter spills that need to be wiped away before baking.

Deviled eggs- Place the filling in a small bag, and then pipe the filling into the egg white halves. For a fancier finish, you can put a decorating tip into the bag before filling, and it will substitute for a pastry bag.

Steaming vegetables- Rinse vegetables in cold water, then place in bag with water still clinging to them. Seal the bag and put in microwave. For 1-1 1/2 lbs green beans or asparagus, 5-6 minutes is sufficient. No mess, and kitchen stays cool.

Cracker crumbs-put  crackers in a bag, seal it and then use a rolling pin, meat mallet (us the smooth side) or the side of a can to crush them into crumbs. Great for when you  need Graham Cracker crumbs, or need crushed cracker crumbs for topping on a casserole.

by on Aug. 18, 2010 at 2:49 PM
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