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Tag Archives Baking

Before you use sugar substitutes, it’s important to understand the multiple roles that sugar plays in baking.
Farmit Manitoba

No sugar? No problem: Sweet substitutes in a sugar shortage

Empty sugar shelves don’t have to derail holiday baking, there are easy alternatives

By
There’s a sugar shortage in Western Canada but your baking plans need not be kiboshed. Despite the bare sugar shelves in the grocery store, there are sweet alternatives to rescue your holiday treats and maintain the festive spirit. The science of sugar Before we use sugar substitutes, it’s important to understand the multiple roles that
Ardent Mills’ milling facility at Saskatoon. (ArdentMills.com)
Cereals, Crops, Markets

North America’s millers, bakers scramble to satisfy bread binge

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Chicago/Winnipeg | Reuters — North American flour mills and bakeries are rushing to boost production as the spread of the COVID-19 coronavirus leads to consumer stockpiling of staples such as bread and pasta. The virus’ spread prompted orders to stay at home in some U.S. states, including New York, California and Illinois last week, following
While higher in sugar, brown bananas are a little easier to digest and offer slightly more antioxidants.
Recipe Swap

Going bananas for brown bananas

Even the ripeness of bananas is a valuable resource in the kitchen

By
Does the sight of brown spots on bananas make you uneasy or do you enjoy that intense, sweet flavour that comes from brown bananas? If eating freckled bananas right out of the fruit basket isn’t your thing, perhaps some tasty recipes using overripe bananas might pique your interest. Let’s put any fear to rest; brown
How well your frozen food keeps depends a lot on the quality of the wrapping or container.
Other, Recipe Swap

How long does frozen food last?

The quality of frozen food depends on how well it is wrapped

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I have a question I’ve been meaning to ask you,” a woman informed me one Sunday morning in church. I took a sip of coffee and leaned closer to see if I had an answer. I figured her question might be about food because I know she reads my column. “I have had some pumpkin
(GeneralMills.com)
Crops, Dairy cattle

J.M. Smucker to sell U.S. baking brands

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Reuters — J.M. Smucker Co. said on Monday it would sell its U.S. baking business, which includes brands such as Pillsbury, Martha White and Hungry Jack, to private equity firm Brynwood Partners for US$375 million. The deal includes a manufacturing facility in Toledo, Ohio, but excludes the baking business in Canada, the company said. “The
Youth learn cooking skills at the North Dakota 4-H Camp.
Other, Recipe Swap

Rediscover cooking and baking this summer

Measuring cups and spoons, and digital temperature gauges take the guesswork out of modern cooking and baking

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I thought back in time as I drove by the Lewis and Clark Interpretive Center recently. I had reached the rolling hills near Washburn, N.D., on my way to the North Dakota 4-H Camp. Captain Meriwether Lewis and Lieutenant William Clark and their crew built Fort Mandan in the Washburn area in November 1804. The
Coffee is one of the most popular beverages in North America, with the 
majority of the population consuming it daily.
Other, Recipe Swap

Coffee time

If you are a coffee drinker, 
you are not alone; nearly two out 
of three people have coffee daily

By
Do you start your day with a cup of coffee or two? Many people do. I remember the “egg coffee” that accompanied the traditional Scandinavian church dinners in my hometown. A raw egg was added to the coffee grounds before the coffee was cooked in a big pot on the stove. As a kid, I
Cookies are delicious, but unbaked dough is unsafe for a number of reasons.
Recipe Swap

Tasting cookie dough is hazardous for new reasons

Flour and some other grain-based foods have also been linked to foodborne illness outbreaks

By
Do you ever taste cookie dough? Licking the mixing spoon or pinching a chunk of batter from the bowl can be tempting. If you said “yes, I taste raw cookie dough,” give yourself a pat on the back for your honesty. Now I need to tell you to avoid the temptation of tasting raw doughs

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