Did you know that magnifying glasses are also called hand lenses? I didn’t know until just today. I use one a lot to read my great uncle’s diary because it was written back in 1874 and some of the writing is a little faded. The one I have also has a light on it to illuminate what you’re looking at. These are very handy things to have and I don’t think I could live without one now that I’m getting older and my eyesight is getting worse.

I don’t understand people who say they can’t cook. It’s easy if you follow the directions right and pay attention to what you’re doing. You don’t need any special budget software to boil water, make a cake, make a simple dinner as long as you take your time and pay attention. I think those that burn their food are just not paying attention. They put the heat too high or they don’t check the time the food was put in. Don’t go out and take the dog for a walk after putting the dinner in the oven… check on it.. check your oven temperature and make sure it’s correct.

Maybe all that is needed is a Cooking for Dummies book. It will show you the basics and if you remember them cooking will be a breeze.

If you sample as you work (like I like to do) you’ll need to hop on your fitness equipment when you finish.

How to Dip Candies in Chocolate

For best results pick a cool, crisp day and have the kitchen cool too.
Choose dippable candies to dip such as fondant balls, firm caramels, candied cherries, etc.
Have both the chocolate and candies to be dipped at room temperature.
Use semisweet chocolate and work with no more than 2 pounds at a time and no less than one pound.
Put into the top of a double boiler and melt very slowly over hot-not boiling-water, stirring until chocolate reaches 130 degrees. Set chocolate over cold water and cool to 85 degrees.
Use any 2 pronged fork and dip candies, one at a time, into the chocolate to coat evenly then set them on wax paper covered wire racks. Twirl the tail end of the chocolate into curlicues on top of the candies.
Let the chocolates harden 5 to 10 minutes before removing from paper. Trim off any ragged edges and store in an airtight container. Do not store in the refrigerator because that will cause the chocolate to whiten and streak.

Enjoy!

Fire up your printers for these tips.

To Color Sugar: Put about 1/2 cup of granulated sugar in a small bowl and add food coloring, 1 drop at a time. Mix thoroughly after each addition. Be sure not to overcolor your sugar.

To Make Vanilla Sugar: Place 1 pour of sugar in a canister with an airtight lid and push 2 vanilla beans deep down into the sugar. Cover and let stand at least 1 week before using. Replenish sugar as needed and add a fresh vanilla bean every 6 months. You can use vanilla sugar wherever vanilla extract is called for in making candies, cookies, custards, souffles and sauces. You would use 1 tbsp vanilla sugar for each 1/4 tsp of vanilla and decrease the recipe’s total quantity of sugar accordingly. If the recipe called to 2 cups of sugar and 1 tsp of vanilla you would use 4 tbsps of vanilla sugar and 1 3/4 cups of sugar.

To Toast Grated Coconut: Spread coconut out in an ungreased shallow baking pan and toast uncovered, stirring often, 30 to 40 minutes at 300 degrees until golden.

To Color Grated Coconut: Dip a toothpick in food color and stir through the coconut and then rub with your fingers to distribute. Repeat until color is the intensity you want.