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Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a “keep warm” feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets and more.

The white chocolate raspberry cookie recipe combines the magical duo of white chocolate and raspberries. Truly out of this world! A great one for that special Valentine!

Ingredients

4 ounces white baking bars or white chocolate baking squares, chopped.

4 ounces white baking bars or white chocolate baking squares, melted

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 3/4 cups all-purpose flour

Topping:

1/2 cup seedless raspberry jam

3 ounces white baking bars or white chocolate baking squares

1/2 teaspoon shortening

Hardware

Large bowl

2 x 1-quart saucepan

Cookie sheets

Mixer

Step 1: Preheat oven to 375 degrees F.

Step 2: Lightly grease a large cookie sheet.

Step 3: Coarsely chop 4 ounces of white baking bars; set aside.

Step 4: In a 1-quart saucepan, melt 4 ounces of white baking chocolate over low heat, stirring constantly; set aside to cool.

Step 5: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.

Step 6: Add sugar, baking soda, and salt. Beat until combined.

Step 7: Beat in eggs and melted baking bars until combined.

Step 8: Beat in as much flour as you can with mixer. Stir in remaining flour with spoon.

Step 9: Stir in chopped white chocolate baking bars.

Step 10: Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.

Step 11: Bake 7-9 minutes or until edges are lightly browned. Let cookie set for 1 minute before transferring to a cooling surface.

Topping:

Step 1 Just before serving, in a 1-quart saucepan melt jam over low heat. Spoon about 1/2 teaspoon of jam over each cookie.

Step 2: In another 1-quart saucepan, melt 3 ounces white baking chocolate squares and 1/2 teaspoon of shortening over low heat until smooth and creamy.

Step 3: Using the tines of a fork, drizzle white chocolate over cookies. Let stand until set.

Makes 48 cookies.

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Edible wedding favors are bound to please almost everyone at a wedding reception. It doesn’t matter what type you eventually decide on a sweet option or a savory one, they will still be enjoyed. Chocolate candy might not be the most elaborate gift even if it does come in a special wrapper but that does not make it any less welcome to hungry guests. There is no reason why the chocolate cannot be from a specialist purveyor which will really impress the guests. Many companies exist that can create special wrappers that should have details of the wedding printed on them even if everything else is from a standard template.

It is not unusual to see a picture of the happy couple on this sort of wrapper or even a presentation box. Some couples decide that their edible wedding favor will consist of a special tin of candy. As with candy wrappers, there is no reason why the tin cannot be personalized for the wedding. You can guarantee your guests will take the tins away with them even if they are empty because not only will they be a reminder of the day but they are practical as well. Almost everyone likes candy and that is why such a large percentage of weddings feature it as their edible wedding favor.

By using a large glass bowl in the center of every table, the bride and groom can fill them with their own choices of candy for everyone to share. You can give each of your guests a small container which matches the theme of the wedding such as a sand pail for a beach themed wedding or anything else which is appropriate. The bride and grooms guests can then use the containers to put in any candy they like to take away when they leave. An unusual edible wedding favor is a cookie that can be made especially for the day. You can select cookies which are rather plain in nature but place them in keepsake boxes with the bride and grooms’ names as well as the date of the wedding.

Why not place an image of the happy couple with the wedding details directly onto the face of the cookie to add a finishing touch. It won’t be difficult locating a bakery that can do this type of work and you can speed up the process even more by supplying your own ideas on how you would like the cookies to look. An unusual and more exclusive option for edible wedding favors is to give the guests coffee, cocoa or tea. There are a number of specialty teas and coffees available which can then be packaged in something appropriate for the wedding. Just like the previous ideas, personalizing the package with the bride and grooms picture just completes the gift. These are just a few gift ideas for your guests, I’m sure you can think of more if these do not interest you.

Buttermilk was traditionally a by product of homemade hand churned butter. Buttermilk was the liquid that remained after the butter had been made. The liquid contained small particles of floating butter and some traces of butterfat. This gave the buttermilk a rich sweet flavor and made the drink very refreshing. It was also commonly used in homemade biscuits, salad dressings such as ranch and as the dipping liquid for fried chicken.

Today buttermilk is mass produced and has only a trace resemblance to the original form of buttermilk. In today’s dairy processing facilities a lactic acid bacteria is added to non-fat milk and allowed to ferment. This modern version of buttermilk contains calcium, protein, and vitamin B2 which make it a healthier alternative to traditional buttermilk.

Today’s buttermilk is lower in fat than traditional buttermilk due to the lack to butter particles and the base being a non-fat milk. It is also thicker and tangier than traditional hand churned buttermilk.

A homemade version of buttermilk can be easily made with a buttermilk starter. Simply heat a scant 4 cups of non-fat milk until it is slightly warm. Do not allow the milk to come to a boil. Next add cup of store bought buttermilk. Allow the milk to stand overnight. After resting for at least 12 hours you will have thick tasty ready to use buttermilk.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Since it’s first induction as the world’s most popular beverage, coffee has gone through many changes and upgrades. These improvements allow gourmet coffee drinkers the chance to choose between many different grades and flavors of the coffee. Whether you are a coffee connoisseur or just need your morning pick me up, there’s nothing to tempt the palate quite like a hot mug of smooth gourmet coffee!

To fully appreciate a cup of hot gourmet flavored coffee, you should take a minute to inform yourself with the basics of gourmet coffee. The coffee bean is not really a bean; they are actually the seeds of a cherry that are found on a coffee tree. There are a couple of different ways to extract the seed; wet process and dry process. Each process will bring about the shared result of removing all of the fruit from the seed.

There are two types of coffee: Arabica and Robusta. Robusta coffee makes up the coffee that has the most caffeine, at the cheapest price. Arabica (a.k.a. gourmet) coffee is the best grade of coffee. It has50% of the caffeine of Robusta and has the best taste. Those that enjoy this type of coffee will also tell you that gourmet coffee has a much better smell and more desirable flavors than Robusta.

Gourmet coffee is available in many of your favorite flavors, including: almond, amaretto, Irish crme, French vanilla, Swiss mocha, vanilla, chocolate, mint, peppermint, pumpkin spice and just about anything else you can imagine! Basically, if there is any flavor that you are partial to, you will be able to find.

There are gourmet flavored coffees that are caffeinated and those that are decaffeinated. If you have a sensitive stomach, you can even find gourmet coffee that is low in acid, making it a little more gentle. Arabica coffee ranks very high among the Specialty Coffee Association of America, which pretty much sets the standards applied to all gourmet coffee drinks.

Many coffee making companies offer a gourmet style drink, including: Gevalia, Green Mountain, San Giorgio, San Francisco Bay, Kona and Javalution. The gourmet coffee beans are offered in a variety of different serving sizes. They are also offered at many different prices, depending on your personal preference. Though this type of coffee may be a bit more pricey than the Robusta, it’s the only choice for true coffee lovers!

C V is a freelance writer, providing articles and information on all types of coffee products from coffee gift baskets, gourmet coffee, coffee mugs and more. http://www.coffee-makers-n-espresso-machines.com

Wine Racks Display…

Table wine racks are a great way to complete any entertaining event. Not only does the wine racks display what the wine selection is accompanying the meal, but many come with extras. Table wineracks can be made out of several materials….all depending on what your preference is. For example, one popular choice for table wineracks are steel ones, since this material can be heated and made into beautiful artistic pieces. They can also be made out of a variety of wood, usually cedar, pine or fir. Most wine table racks are shaped strikingly, so they not only hold your wine but evoke appreciation in their own right.

Table wine racks are usually can hold several bottles of wine yet take up very take up very little surface area on the table. They can easily be integrated into the centerpieces of any table on which you would like a flourish.

A great example of when to table wine racks is at a wedding or casual event — or just to give your table a more sophisticated look on a daily basis. By purchasing several of these wine racks, (which are priced moderately and to fit any budget,) individual tables can service themselves instead of waiting for that caterer or server who never is around when the toast begins. Instead of detracting from the aura of the event, the table wineracks are beautifully surrounded by flowers, allow the thirsty to help themselves as often as they need during the festivities.

Wine racks display not only the wine that will be available for the evening or dinner, but can also display the menu, or other items. Some table wine racks come with built in ice holders, utensil hooks or corkscrews. Others have small shelves, or tops, on which your can place decoratives or other items of interest. All this can be shown in a relatively small space thanks to the table wine rack.

A table wine rack is a good buy for both occasional entertainer as well as the lively entertainer. Wine racks display not only the wine but also a sense of style to any table setting, from the casual to contemporary. Table wine racks come in several prices ranges, and styles sure to fit any wine connoisseurs needs.

Visit our resource to learn about the best table wine racks we’ve found at: http://www.wine-racks-selection-guide.com

Cast iron cookware is an old fashioned form of cookware that still has a place in today’s world of modern cooking. You will find all types of cast iron pots, pans, skillets, tea kettles, and even large dutch ovens. Those who routinely use cast iron swear by it’s versatility and durability. I personally think that a good set of cast iron cookware is hard to beat.

There are a few conditions that you do have to meet when using cast iron. One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own. Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean. Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust. Rust is one of the true enemies of the otherwise durable product. If these two conditions are met, then the cast iron cookware that you buy today, could still be in everyday service a hundred years from now.

The first aspect of seasoning cast iron is to start with a clean pan. Take the newly purchased item and remove any adhesive from stickers, and any other foreign material that does not belong. Washing the pan with warm soapy water and then drying it completely is normally sufficient. Next, pre-heat your oven to about 250 to 300 degrees Fahrenheit. The next step is to use lard or some other animal fat like bacon grease to start the seasoning process. Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan. Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes. You will want to keep an eye on it to make sure the grease doesn’t get too hot and start to smoke during this process. Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan. Then, put the pan back in the oven for another 20 minutes or so to finish the seasoning process. A new cast iron pan may require several treatments like this to establish a good “layer” of seasoning. What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs. Afterwards, you can use the cast iron to cook and it wouldn’t hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before, rust is one of cast iron’s true weak points. Rust can quickly turn a beautiful, well seasoned pan into a useless eyesore that you aren’t quite sure what to do with. Preventing cast iron from rusting is simple if you remember a few guidelines. Always store your cast iron in a dry place. Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam. Never put your cast iron away without thoroughly drying it. An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so. This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust. If you do discover that your cast iron treasures have become rusted over time, there are steps to reclaim them. You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it. To learn more about restoring rusted cast iron cookware, please see my article at Recipe-Rack.com.

Larry Honz is the chief talent at Recipe-Rack.com. One of the web’s most popular cooking sites. Visit his website: Online Cookbook | Easy Recipes | Recipe-Rack.com

Often times people will describe their taste in wine, and when they describe their ideal white wine, they will say “I like Chardonnay”. Of course, there are a growing number of wine drinkers that are saying “ABC” or “Anything But Chardonnay” a backlash to the prevalence of the wine, but that is another matter. This very commonly used grape is used broadly across California, France and Australia, but while it may be similar in being grown, what comes to consumers in the bottle is often different than they might expect.

California Chardonnay is what most Americans think of when they describe their taste in the wine. California Chardonnay is commonly (but not always) described as creamy, buttery, oaky, with vanilla and honey notes. The main reason for this is really in the fermentation process. The secondary fermentation process is called Malolactic Fermentation. Here, the sharper, more tart acid, Malic acid, through the presence of bacteria, is converted into a richer and more buttery feel.

This process of Malolactic Fermentation occurs after the primary fermentation wherein the grape juice becomes alcohol. When it happens in oak barrels, primarily new oak barrels, this does a few things to the taste and body of the wine. It makes the wine more of the vanilla, honey and oaky feel that some wines possess. When the malolactic fermentation occurs in tank, and not in oak, the wine often retains more of the acidity and crispness that had been present post the primary fermentation of the wine.

Also, pending on the amount of new oak that is used, and the types of oak, French or American Oak, can give a different taste to the wine. Generally, the more new oak barrels that are used, the greater the amount of new oak taste in the wine. If there is too much oakiness, the wine can taste “woody”, an attribute that is far from positive. Some winemakers use some barrels that are not new, to have less of the oaky consistency, or blend the wine that has been through malolactic fermentation in oak with some that has gone through the process in tank, to try and gain a little more balance.

California Chardonnay has oft been accused of being too sweet, or over-oaked, while many Americans find that French chardonnays are more crisp, dry or acidic than they like or are used to. Australian Chardonnays often lean to the side of oaky, but to know what style you prefer, it comes down to tasting. Not all the wines from each of these regions possess the attributes they are often accused of, so beware of judging before you know for sure. But by thinking about the attributes you prefer, you can skew your purchasing pattern to reflect what you like about the wine.

Robert E. Enslein, Jr., is Managing Member of Brix Wine Vault, LLC, a wine storage company based in New York City. Brix is a professional quality wine storage facility that serves individuals, retailers, restaurants as well as wholesale customers. Learn more at http://www.brixwinevault.com

1. Making great biscuits: biscuits are great from scratch because most recipes use only 5-6 ingredients. My personal recipe uses only baking soda, baking powder, flour, buttermilk, salt, and butter. The most important thing to remember to ensure that your biscuits come out fluffy is to make sure that you use cold butter and that you leave the butter in small chunks throughout the mixing process. A common error is to mix the butter smoothly into the mixture. If you leave the butter in chunks, as your biscuits cook, the butter will form layers in the dough and the result will be more rise and fluff. This also works for making any puff pastry from scratch. Another great idea is to take the dough and put a thin layer over the top of a bowl of soup, then to bake the whole bowl in your oven. This will give your soups a beautifully fluffy top. Of course, make sure that your bowl is oven safe before baking it.

2. Get a really good non-stick skillet: if you’re tired of having food stick to the bottom of your cookware, then you really need to invest in a great non-stick skillet. The one that I have only set me back $30 and I can cook an egg on it over easy without any oil and not break the yolk . I’m very partial to Caphalon’s commercial lines, but definitely check out Anolon, T-Fal, and Farberware as well. Some other very important features are whether the skillet comes with a cover, whether or not the handle gets hot when it cooks, and how long other buyers have found that the non-stick surface lasts for. Make sure that you don’t confuse non-stick with hard anodized. Hard anodized is definitely not non-stick and you’ll get very frustrated if you get the two mixed up. The additional bonus of a non-stick pan is that cleaning is really easy. Run your pan under water and most extraneous food will slide off easily.

3. Grilling or pan frying chicken without getting it stuck in the pan: one of the biggest problems with cooking chicken is trying to move it off the grill or pan. The key is to be patient. Use a spatula and wait for the chicken to release, because it will. Of course, if you didn’t use any oil then the chicken will most likely get stuck anyway. But all proteins reach a certain temperature where they will release and it’s just a matter of being patient and waiting for this.

4. It’s never too late to marinate: a lot of people end up eating bland food because they think that they don’t have time to marinate their food. Even if you only have less than an hour, you can make a great marinade. Just make the marinade twice as strong, and use strong flavors. Here’s a few quick marinades that have worked for me - balsamic vinaigrette, soy sauce and minced garlic, or lemon juice/zest and white wine. Also try using dry rubs such as crushed red pepper and garlic powder.

5. Use kosher salt to season: kosher salt is the what every professional cook uses and there’s good reason. Regular iodized salt breaks down right away when added to water. In contrast, kosher salt breaks down slower and delivers a more pronounced flavor to whatever you are cooking. If you want your steaks to taste like steak house quality, all you need is kosher salt and coarse ground black pepper.

6. Extra virgin olive oil is pasta’s best friend: after cooking pasta, make sure that you mix the pasta with some extra virgin olive oil immediately. Otherwise, you’ll find that the pasta will start to stick together after a short amount of time. Don’t ever refrigerate plain pasta without adding olive oil. If you do, you’ll end up pulling a big pasta block out of the fridge. Also, when you boil pasta, make sure you add a cup of kosher salt per gallon of water. This is what will give the pasta its flavor.

7. Making amazing french toast: the best way to make amazing french toast is to avoid using regular bread. Extraordinary french toast is made with cakes or specialty breads. Try slicing a pound cake from your local grocery store and turning it into french toast the same way you’d usually do it with bread. Another great idea is to make french toast out of banana bread.

8. Making icing for pastries. Making icing for pastries is one of the simplest secrets in the pastry world. To make icing, all you need is water and powdered sugar. Start with the powdered sugar in a bowl and add water slowly until you get the consistency that you desire. Then just use the icing to make danishes, cakes, and other pastries even more delicious.

9. Keep your kitchen knife sharp. A common misconception is that people cut themselves in the kitchen because their knives are too sharp. The reason for most kitchen cutting accidents is actually the total opposite. When you use a blunt knife, the knife will slide off whatever you’re cooking and this when the knife usually cuts your hand. To keep your knife sharp, use a diamond steel and bring your knife down the steel at an 18 degree angle.

10. Cracking an egg without getting shells in the mixing bowl. This seems easy enough, but it’s surprising how many experienced cooks still experience the annoyance of getting egg shells in their favorite foods. The way to avoid this is to first gently hit the egg’s middle against a hard surface. Then, use two hands to do the rest. If you’re right handed, hold the egg with your left hand, and use your right thumb to push the middle in and then pull the egg apart with both hands. If you are left handed, just switch the directions above.

Good luck with your culinary adventures!

Jonathan Chin is the editor of http://www.intensecooking.com, an online resource that helps regular people connect with great home cooking secrets.

All The Information About Drug testing

There are many companies that provides drug tests and alcohol testing services. These companies offer analysing services for amphetamines, marijuana, cocaine, opiates, PCP as well as alcohol and many other illegal controlled substances.

This website offers you unbiased and true advice about all the drug testing methods you can find in the market. Besides we will add many more information and articles about this theme

Types of Drug Tests

The six primary types of drug testing are listed below:

1. Pre-Employment Drug Tests are drug screens which are done as a condition for hiring. An applicant must pass the drug screen before they officially become an employee. Sometimes these tests are done prior to the offer. Other times they are done shortly after they begin working.

2. Post Accident Drug Tests are drug screens completed immediately after an on-the-job vehicular or non-vehicular accident.

3. For-Cause Drug Tests occur when a supervisor observes behaviors that may indicate drug use. These behaviors are predefined in the company Drug Free Workplace policy.

4. Random Drug Tests are unannounced drug screens where employees are selected in a neutral fashion. Often, these tests include a group of employees such as drivers, operators of heavy equipment, a specific division, or the entire organization.

5. Follow-Up Drug Tests are drug screens used to monitor an employee after he or she has been found to use drugs and has been referred to an Employee Assistance Program.

6. And Finally the well known Doping test after sporting events.

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