Thursday, August 29, 2013

Better Homes & Gardens Homemade Cookies Cookbook 1975


This vintage cookbook is perfect for the upcoming holidays and it's priced at only $2.75 plus shipping.  View this and many more by going to Books, Books & More - Adopt a Book.

Do you like bar cookies? With their rich flavor and moist texture, they have long been popular as desserts and snacks. They have become more flavorful because busy homemakers appreciate their easy preparation. Just mix the ingredients, turn the dough into a baking pan, and in a short time you'll have cake-like cookies to serve at home or to enjoy anywhere. Bar cookies travel especially well in their own baking pan for away from home eating. This book has some of the best bar cookies around...Mint Swirl Brownies, Cheesecake Bars, Poka-Dot Angel Bars, and Hawaiian Fruit Bars. But you'll also find Easy Drop, refrigerator, roll-and-bake and shaped cookies.

Copyright 1975 this hardcover measures 11 1/2 x 8 1/2 x 1/4 (approx.) and contains 96 pages. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 9. It's like new.

Wednesday, August 28, 2013

How to Peel Ginger



To remove the skin from fresh mature ginger, peel it with a paring knife or the back of a spoon to dislodge the woody peel from the ginger.  Through it can be tempting to peel it like a potato, by moving the knife toward you, it isn't advisable.  Not only is it dangerous but it tends to take off more peel than needed.  Your goal is to peel off just enough outer layer to expose the edible ginger.  Then it can be sliced, minced or julienned.  The taste that gingers gives to a dish depends upon when its added to the cooking process. Adding at the beginning will lend to a subtle flavor while adding near the end will give you a more pungent taste.

Monday, August 26, 2013

How to Buy Sweet Potatoes

 
Two types of sweet potatoes are available in varying amounts the year round.
 
Moist sweet potatoes, sometimes called yams, are the most common type.  They have orange colored flesh and are very sweet.  The true yam is the root of a tropical vine which is not grown commercially in the U.S.
 
Dry sweet potatoes have a pale colored flesh, low in moisture.
 
Most sweet potatoes are grown in the Southern tier and some Eastern States, in an area from Texas to New Jersey.  California is also a heavy producer.
 
When buying look for well-shaped, firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay.  Because they are ore perishable than Irish potatoes, extra care should be used in selecting them.
 
Avoid sweet potatoes with worm holes, cuts, grub injury and any other defects which penetrate the skin; this causes waste and can readily lead to decay.  Even if you cut away the decayed portion, the remainder of the potato flesh which looks normal may have a bad taste.  Decay is the worst problem with sweet potatoes and is of three types:  wet, soft decay, dry firm decay which begins at the end of the potato, making it discolored and shriveled; and dry rot in the form of sunken, discolored areas on the sides of the potato.  Sweet potatoes should not be stored in the refrigerator.

Sunday, August 25, 2013

Simple Chicken Salad


When I have leftover chicken I always make chicken salad.  Here is my newest way of making that is easy and simply delicious.

Place the cut up, cooked chicken in a food processor.  Add 1-2 chopped green onions (to taste).  Process until finely chopped.  Pour into a bowl and add sweet pickle relish to taste and enough French Onion Dip to create a creamy texture. 

The green onions give it a delicious taste, the pickle relish adds a little sweetness but the onion dip is what gives you a flavor that you can't resist, at least I can't.  I love this stuff on crackers or as a sandwich.  It's also great for parties and takes no time to make.  This can be done with leftover turkey too.

Friday, August 23, 2013

How to Buy Onions

 
The many varieties of onions grown commercially fall into three general classes:
Globe onions are the most common group and are considered primarily cooking onions.  There are many varieties, mostly with yellow skins, but also some white and red-skinned types.  Globe onions are predominantly round to oval, and have rather pungent flavor.  They are available in quantity during the late summer, fall, and winter.  Most fall in the medium size range but in some cases the smaller onions are packed and sold separately.
 
Granex-Grano onions are available during the spring and summer, coming from the warmer growing areas.  Most are yellow-skinned; a few are white.  The shape tends to be less round and less symmetrical than the globes, ranging from somewhat flattened to top shaped.  Rather mild in flavor they are considered ideal for slicing and eating raw and good for cooking.  In size they range from medium to large.
 
Spanish onions resemble globe onions in shape but they are much larger.  Most varieties are yellow, but some are white-skinned.  They are mild in flavor, often called “sweet Spanish,” and are ideal for slicing or for salads.  Sometimes the medium sizes are packed separately from the large ones (3 inches or more in diameter).  Spanish type onions are generally available in moderate supply during fall and winter.
Major onion growing areas are California, New York, Texas, Michigan, Colorado, Oregon, and Idaho.
 
When buying look for Hard or firm onions which are dry and have small necks.  They should be covered with papery outer scales and reasonably free from green sunburn spots, and other blemishes.
 
Avoid onions with wet or very soft necks, which usually are immature or affected by decay.  Also avoid onions with thick, hollow, woody centers in the neck or with fresh sprouts.

Wednesday, August 21, 2013

Say Yes to Shrimp!


Did you know that 8 jumbo shrimp have 13 grams of protein, with 63 calories and less than 1 gram of fat?  The calories and fat associated with shrimp and shrimp dishes actually come from the manner in which you fix it or the sauce that you serve with your shrimp.  (facts taken from Ted Rogers' Fit & Fast Food). 

This is good news to me because I love shrimp just about any way you can prepare it.  This gives me the green light to enjoy my shrimp as long as I work on a healthy dip or sauce.

Tuesday, August 20, 2013

Orange Juice


With the raising cost of food we are always looking for ways to stretch.  I've found a good one for stretching orange juice and had to share.

Mix a 12-oz. can of frozen orange juice in a three-quart pitcher; add one cup of powdered orange drink mix.  Fill the pitcher to the brim with cold water and stir until dissolved.  The powder gives the drink sweetness and the frozen juice gives it body.  I've tried this and it is delicious!

Monday, August 19, 2013

Sausage Tip


Really good sausage isn't cheap but when you're in a household of just one or two you might find yourself in a situation where you can't use it before it spoils.  The best way to prevent this is to cut the whole roll, plastic and all, into slices.  Wrap each sliced roll in foil and then place it into a freezer bag.  When ready to cook, take the edge of a knife and break off as many slices as need, rewrap the roll, put back into it's bag and return to the freezer.  No need to thaw the frozen slices before cooking either.

Sunday, August 18, 2013

The Bachelorette Cookbook 1st Ed. 1968


Easy-Fun Ideas for the 'Single' Chef.  The Bachelorette Cookbook was just added to Books, Books & More - Adopt a Book at the perfect price of $3.00 plus shipping.  This is a 1st Edition dating 1968 and a real gem for some lucky cook.

Breading Pork Chops


I found this tip for breading pork chops that gives you a nice, crisp crust on both sides but still has it coming out practically greaseless.  You simply place the breading mixture on a sheet of wax paper, press the chops into it firmly until no more will adhere.  Turn it over and do the other side.  Now place it on a wire cake rack in a baking pan and bake.  The grease will be in the bottom of the pan and both sides of the chop will be brown and crisp.  And to facilitate cleaning the pan, place a piece of aluminum foil in the bottom before you start cooking.

Saturday, August 17, 2013

Italian Liqueurs



(Part 5 of my Wine Education.  I saved the best for last.)


Liqueurs, or cordials, are highly flavored, sweetened wines served as after-dinner drinks.  They are ordinarily served at room temperature in very small liqueur glasses, for a little of them goes a long way.  Italians feel that a liqueur after a heavy meal aids the digestion.  Whether it does or not, the custom of sitting with friends, talking quietly, and sipping a fragrant liquore is without doubt a pleasantly relaxing way to end a good dinner.

Anisette:  Colorless, with an anise flavor.  Use it to flavor icings and cookies.  Sometimes added to highballs, pickles, frappes, and flips.

Caffe Sport:  Coffee colored and coffee flavored.  Use it in icings and as a sauce over ice cream and puddings.

Cream de Menthe:  Green or white, with a peppermint flavor.  Use it in sour mixed drinks, frappes, cocktails and icings, or as a sauce for ice cream and puddings.

Grappa:  Grape flavored, with a brandy base.

Maraschino:  Red, cherry-flavored liqueur.  Use it in icings, souffl├ęs, and sour drinks.

Strega:  Yellow, with an orange flavor.  May be added to caffe espresso, or used in aromatic drinks, icings, and cake fillings.

Rosolio:  Ruby colored, with a very sweet rose flavor.  Made from the petals of fresh roses.  Use it to flavor sour drinks, cake fillings, icings, and as a sauce over ice cream.  Try a very little of it in iced tea.

Friday, August 16, 2013

Italian Sparkling Wines



(Part 4 of my Wine Education)


Asti Spumante:  The standard for all Italian sparkling wines.  Made in Piedmont.  Very delicate bouquet and a fresh, sweet taste.

Prosecco de Conegliano:  A brilliant, sparkling white wine made in Venetia.  It must be drunk young.  it has a distinguished bouquet and a flavor underscored by a very slight trace of bitterness.

Moscato and Lacrima Christi del Vesuvio:  Also produced a sparkling wines.

Thursday, August 15, 2013

Italian Dessert Wines


 
 
(Part 3 of my Wine Education)

Flore della Alpi:  A sweet, potent liqueur made with cinnamon sticks and rock sugar.  A product of Piedmont.

Vin Santo:  Golden-yellow, sweet, smooth wine of Tuscany.

Aleatico di Puglia:  A red Apulian liqueur wine with a strong aroma, full taste, and pleasant, sweet flavor.

Moscato di Salento:  Another Apulian dessert wine with a warm, generous, subtle bouquet.

Greco di Gerace:  A delicate, smooth, golden-yellow dessert wine from Calabria, whose bouquet will remind you of orange blossoms.  This choice wine is produced in limited quantities.

Marsala:  The best known of Italian dessert wines.  Produced in Sicily in two types, dry and sweet.  It is a limpid, brilliant wine with a fine full flavor.  Excellent for cooking as well as for drinking.

Better Homes and Gardens Cookies & Candies 1973


Just in time for the upcoming holidays I've added another Cookie and Candy cookbook to Books, Books & More - Adopt a Book and the price is only $2.00 plus shipping.  This is a must have for goodie making.

Happiness is a jar full of these sweet goodies waiting for you to come home from work or school. After mastering a few techniques, happiness will be the pride of serving your own homemade treats to family and friends. All of the recipes included within this book have been tested and retested in the BH&G Test Kitchen to develop the best balance of ingredients and standard methods. To insure success at home, measure all the ingredients carefully and follow mixing directions to the letter. For best results always use all-purpose flour that has been sifted before measuring, and also remember that softened butter or margarine creams best. Using the tips within this book you'll soon be making your own Glazed Lebkuchen and Springerle, Spicy Hermits and Maple Nut Chews, or maybe you would rather make candies such as Coconut Macaroons and Pecan Tassies. All are simple and delicious.

This hardback was copyright 1966 with this copy being a 10th print dating 1973. It measures 10 1/4 x 7 3/4 x 1/4 (approx.) and contains 90 pages packed with delicious sweet goodies. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 7+. The outside cover shows slight shelf wear and there is some yellowing of the inside pages. This book has been used but is still in great condition.

Wednesday, August 14, 2013

Italian White Wines


(Part 2 in my Wine Education)


Valtellina:  A light, straw-colored wine with a fresh taste.  Made in Lombardy.

Terlano:  A choice white wine form Upper Audige, beautifully translucent, with an elegant bouquet.

Soave: A soft, velvety, dry wine made from grapes grown near Vorona.

Orvieto:  The best-known, and one of the choicest, of Italian white wines.  There are two types, one dry and the other fruity.  Both varieties have an attractive light-yellow color and an exquisitely delicate bouquet.  From Umbria.

Frascati:  A limpid, golden-yellow wine with a mellow flavor.  It is also made in two types, dry and fruity.  A wine of historic Latium.

Est-est-est Montefiascone:  A golden wine produced near the Lake of Bolsena.  Made in two types, dry and sweet. One of the most famous wines of Italy.

Lacrima Christi del Vesuvio:  A straw-colored wine - sweet, velvety, and aromatic.  The grapes are grown in vineyards on the southern slopes of Mount Vesuvius.

Sansevero:  A fine, clear, delicate wine, excellent with fish.  One of the best wines of the Apulian district.

Vernaccia del Campidano:  A dry, amber-colored wine with a bouquet reminiscent of almond blossoms, and pleasingly bitter.  A wine of Sardinia.

Weight Watchers Cookbooks


If you're a Weight Watcher - watcher you won't want to miss out on one or more of the 8 Weight Watcher books that I've just posted on Books, Books & More - Adopt a Book.  There are the Annual books for 2000, 2003, 2004, and 2005 plus their Quick Cooking; Simple & Classic Home; Quick, Light & Healthy; and 15 Minute Cookbook.  All 8 books are in like new condition and priced at only $3.00 plus shipping each.  You'll find these books in the Category - Healthy Cooking.

Tuesday, August 13, 2013

Red Wines of Italy


Join me as I learn a little about wines.  This list of Italian wines are widely distributed in America.

Barolo:  A dry, ruby-red, full-bodied wine with a smooth, velvety taste.  It is produced in Piedmont.

Barbera:  A delicate dry or semi-sweet wine whose bouquet improves with age.  Also produced in Piedmont.

Bardolino:  A clear, light, ruddy wine, with a pleasingly dry taste.  It should be drank while still young.  Made in Venetia.

Valpolicella:  An excellent, deep ruby-colored wine with a delicate bouquet and mellow taste.  Wonderful with any kind of meat dish.  A Venetian wine.

Chianti:  Probably the best known of Italian reds, this Tuscan wine has a slightly prickly taste when young which disappears as the wine ages.

Brolio:  Very much like Chianti, it is grown in the same neighborhood in Tuscany.  Like chianti, also, it improves with age.

Ciro di Cababria:  A deep, ruby-red wine which should be allowed to mature to develope its full flavor.

Faro:  A Sicilian wine of a bright ruby color with an excellent bouquet and flavor.

Monday, August 12, 2013

Back to Basics - Muffins & Quick Breads


*When making muffins leave some lumps.  The batter should appear lumpy, not smooth.  A few turfs of flour can remain.  If you over mix, the muffins will be tough with peaked tops and tunnels and -
*Don't overfill the muffin pans.  If you do, the batter will overflow the cups and the muffins will be misshaped.
*Quick breads need to cool thoroughly before slicing.  An overnight waiting period is best for even slices.
*Bake muffins and quick breads just till lightly browned.  If they are overly browned, they will be overbaked, dry and tough.
*Remove muffins form their pans to a wire rack as soon as they come from the oven.  Otherwise, they will steam and become soggy.
*A crack down the center of a quick bread is no mistake - it's traditional for quick breads.

Sidetracked Sisters Catch-Up on the Kitchen 1983


This book offers so much and will go fast at it's price of $2.25 plus shipping.  See it by going to Books, Books, & More - Adopt a Book.


From menu-planning to marketing to putting pots in proper places, the Sidetracked Home Executives show you how to overcome kitchen chaos. Try some of these samples ideas:
Attach a scratch pad and pen to yourself as you start reorganizing your kitchen. Then you'll know where everything goes and everything went.
Tape a table-of-content card to the inside of each kitchen drawer to keep things in their new places.
Organize your leftovers. Double-wrap them immediately for the freezer, label them, and file the information under "crisis" in your card file. Thaw them when an emergency arises.

Copyright 1983 this paperback measures 8 x 5 1/2 x 3/4 (approx.) and contains 207 pages. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 6+. The cover shows a little wear but the inside pages are in great condition.

Sunday, August 11, 2013

A Well Equipped Kitchen


I find myself overstocking my kitchen with equipment yet I'm usually under-stocked too.  I sometimes find that I have at least 2 of many items but 0 of some.  This list is one of the best I've seen to follow to equip a kitchen, including mine.  Please feel free to add your own must have items to the list in the comment section.

Assorted utensils;   kitchen scissors (a must have), pizza cutter, rubber spatulas, vegetable peelers, wire whisk, wooden spoons.
Broiler pan with rack (I've found the rack to be one of the most useful pans in my kitchen.)
Colander (This is one that I feel you need 2 of.  A large one that stands alone and a smaller one with a handle for smaller items.)
Dutch oven
Food processor/mini-chopper (I believe in having both.  A smaller one is great for small items such as onions, nuts, etc.)
Hand mixer (If you plan to do a lot of baking I would suggest a table mixer which can be used as a hand mixer too.)
Instant-read meat thermometer (A candy thermometer is good to have too.)
Jellyroll pan
Knives - good quality chef's paring and slicing knives
Measuring cups - dry and liquid
Measuring spoons
Mixing bowls - assorted sizes
Baking pans, saucepans and skillets
8" cast iron skillet and a 10" ovenproof skillet
Steam basket or steamer
Wire grilling basket
Wok or stir-fry pan
Grater (I like to have a large box grater and a smaller hand grater)

 

Betty Crocker's Bisquick Cookbook 1977


For all the Bisquick Fans this book is priced right at $2.25 plus shipping.

'For the woman who's practical enough to take a shortcut and creative enough to make the most of it.'

Betty Crocker's Bisquick Cookbook will take you through the holidays with dishes such as Mincemeat Merrymakers, Leprechaun Cake and Jack-o'-Lantern Teacakes.  Then we get to the Strictly Thrifty Menus with Orange Crunchies and Hamburger-Bean Pie.  Want to go Mobile?  Try Skillet Biscuits or Cinnamon-Sugar Balls.  And the list keeps going on and on with recipes made easy using Bisquick as your main ingredient.

Copyright 1971 with this copy being a 5th print dating 1977, this hardback/inside spiral measures 6 x 8 1/2 x 1/2 (approx.) and contains 124 pages.  On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 7.  There is the traditional usage wear on the cover and slight wear on the 1st page but the following pages are in great condition.

Saturday, August 10, 2013

Cooking Spray Tips



These are some great tips that I found in a Weight Watcher's book.  These are worth sharing.

Use vegetable cooking spray:
1.  Baked food won't be as hard to clean off casserole dishes and pans if you coat them first. (This is something I do to EVERY dish that goes into my oven, except cast iron.)
2.  Spray kitchen scissors before chopping sticky ingredients such as dried fruit.  (This I didn't know but will do from now on.)
3.  Coat measuring cups and spoons before measuring a sticky ingredient like honey and the honey will slide out easily.  Rinse measuring cups with cold water before measuring sticky ingredients works too.  (Another one that I didn't know.)

Friday, August 9, 2013

The Book of Whole Meals 1983 - Vegetarian


A great deal for the Vegetarian on Books, Books & More - Adopt a Book - $2.75 plus shipping.

The Book of Whole Meals starts out by educating us on the difference between 'Natural' and 'Artificial' foods, their benefits and dangers. Their dangers due to chemicals and even how their quality through canning, freezing, condensing, etc. The author educates us on the nutrients found in our foods, how our environment affects our foods and even how to balance our intake of foods. You'll find guidelines on creating a healthy menu, what sweeteners and oils to use and which beverages are best for our health.
The meals within take you through all four seasons. You'll find breakfast, lunch, and dinner menus and recipes for Summer, Fall, Winter and Spring all using foods that are in season during each and where to shop for those you might be familiar with.

Copyright 1983 The Book of Whole Meals measures 11 x 8 1/2 x 3/4 (approx.) and contains 231 pages. On a scale of 1 - 10 with 10 being 'like new' I rate this paperback a 7. It has slight curling of the 1st few pages in the top and bottom right corners. This book has been used but still has many years of use to go.

Wednesday, August 7, 2013

Gourmet International - Fonde - The Fine Art of Fondue, Chinese Wok & Chafing Dish Cooking 1970


Another oldie but goodie that needs to be adopted at Books, Books & More - Adopt a Book for only $2.00 plus shipping.

Guests get acquainted in a hurry at fondue parties. They sit around small tables each with its own fondue pot and relax quickly as they become absorbed in dunking, swirling and cooking tasty bites in a communal pot. The food is eaten and the process repeated as long as food and appetites last. The cheese fondue is the first and probably the most famous of the fondues. Now there are scores of other favorites, meat, fish and seafood ones, the delicious dessert fondues and an endless number of appetizers, nibblers and snacks. All can be quickly cooked and enjoyed by guests.

 This book will give you tips on what kind of equipment will be needed, the difference between electric and flame type, forks and plates. You'll find recipes for everything from meat, appetizers, desserts and even fruit as well as what wine to serve with each. But there is more... you'll find fun recipes using a Chinese Wok and Chafing Dishes at your parties too.

Measuring 10 1/2 x 7 1/2 x 1/4 (approx.) and containing 64 pages, this hardback book was copyright 1969 with this copy being a 5th print in 1970. On a scale of 1 - 10 with 10 being 'like new' I rate this copy's cover a 6, it does show some use wear but the pages I rate an 8. They are in great condition.

Tuesday, August 6, 2013

The Speedy Gourmet Library - The Complete Dessert Cookbook


Dating 1987 this book is a must have priced at $2.50 plus shipping @ Books, Books & More - Adopt a Book

Desserts are easier than ever to make, thanks to modern technology, many excellent cookbooks and quick, ready mixes.  Food processors, blenders, and microwave and convection ovens make quick work of baking - a chore that once took hours.  And with the high cost of food, making your own mix is a great way to save money.  The recipes within this book have been gathered from everywhere with the intent of tempting you to create a culinary wonder with or for your loved ones.  There are old favorites as well as classics plus a bountiful selection of new ideas to tempt your palate.

This book contains hundreds of tempting desserts that are simply delicious.  Recipes consist of Cocoa Swirl Coffee Cake with Orange Glaze, Sherried Banana Cake, Bananas Royale, Microwaved, Mango Souffle, and Pear Pudding Pie, just to mention a few. 

Copyright 1987 this paperback measures 11 x 8 x 1/2 (approx.) and contains 224 pages.  On a scale of 1 - 10 with 10 being 'like new' I rate this copy an 8.  The cover has one back corner that has a bend but other than that it's in wonderful condition.

Better Homes & Gardens Jiffy Cooking 1967



Priced right at $2.75 + shipping @ Books, Books & More - Adopt a Book

In today's hurry-up world, a few extra minutes can be precious. When you're hoping to save time for fun and relaxation, hours become priceless. Whether you're a working woman, a busy homemaker, or a bachelor, the ideas assembled within this book will permit you to serve creative, attractive meals without chaining yourself to the kitchen. Included you'll find menu plans to help with the age-old problem of what to serve. Try substituting other recipes in the menus to suite your family's personal preferences, or use seasonal foods to best advantage. Try to dovetail food preparation activities to make minutes count. For example, cook vegetables in the oven along with a main dish that is baked. You'll find many preparation tips included to help you save time.

 Recipes in Jiffy Cooking conclude recipes such as Boston Beanwich and Grilled Cheese Italiano. For Dessert you'll find Java Angel Cake, which is made using only 4 ingredients and Orange-Nut Ring which consists of only 2 ingredients. And those are just a few of the delicious recipes that can be made in a short period of time using a short list of ingredients.

 Jiffy Cooking is a hardbound book that was copyright 1967. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 7. There is slight outside wear on the cover but the pages are in great condition.

Monday, August 5, 2013

Freezing tips


While roaming around the internet I ran across some freezer tips that I thought we all need to know so I thought I would share.  These are from a site called Eversave.

  1. Use freezer safe containers, bags and foil. They should be both moisture and vapor proof.
  2. When sealing a package or container, try to remove as much air as possible. If freezing items is going to become a large part of your regular shopping, consider investing in a vacuum sealer to remove the most air from each container.
  3. Remember to leave a little extra room in containers for liquids, such as soups, because they will expand as they freeze.
  4. Wrap meats, cookies and other solids tightly in aluminum foil before placing in a freezer bag or container.
  5. Always allow hot food to cool before putting it in the freezer. Not only will hot food make the freezer work harder, the food may freeze unevenly, which increases the risk of bacteria growth.
  6. Write on the packaging of everything you freeze. Include the date frozen, contents and any special thawing instructions. For easier thawing in the future, freeze in single-serve portions.
  7. Use freezer tape to make sure food is sealed in snug. You can also use it to write the date and what is in the package.
  8. Be conscious of how much food you thaw at a time. Re-freezing is a big no-no. However, you can freeze a raw breast of chicken, for example, thaw it, cook it and then freeze it.
  9. Thawing in the refrigerator is always the best option. In a pinch, opt for the microwave’s defrost setting or a cold water bath. Baked goods and breads are the only foods that can safely defrost on the counter at room temperature.
  10. Freeze single items (think meatballs, cookies) in one layer on a baking sheet and then repack them once frozen so they don’t freeze together.