How to soften Brown Sugar

Have you ever been all set to bake something really delicious; that you have been craving for the last couple days, and then go to make it – only to find that all of your brown sugar is rock solid? Ugh! – Or at least that’s what I used to say before I found this easy, simple trick that softens brown sugar in seconds!




All you need:

Small dish
Container with brown sugar in it – rock solid
Water
Microwave


Directions:

Place the brown sugar in its container in the microwave with beside it, a small bowl full of water.
Microwave both side by side for about 1 minute; be sure to check it – will crumble in your fingers when softened. The sugar can melt so do not leave it in for too long - the time in the microwave will depend on the quantity of rock solid sugar; if it is still hard after the minute, try another 30 seconds.
You can keep doing this until the sugar is soft.




Beware though – the sugar hardens again quickly (within a couple minutes); so be sure to soften it when you are ready to use it.

How to blanche Fiddleheads

On the East; we have a wonderful little treasure that grows once a year in the springtime called Fiddleheads. They are available usually for a few weeks to a month; in May – and you can either pick them yourself on the riverbanks or purchase them at a roadside stand for $3.00 a pound in smaller Towns; and $4.99 a pound in large Cities.

Fiddleheads are a fern; and also known to some as the Fiddlehead Fern. You pick the heads as they just sprout up from their encasing – you don’t want the ones that are grown up tall; or almost a fern. The flavour is said to resemble asparagus, or green beans.


MS and I really enjoy fiddleheads and we usually go up to my parents place and my dad takes us down to his favourite spot to pick them. We usually end up with a full bucket; which for the two of us lasts a year. In order to keep them; you must blanche them first before freezing. If they are blanched and frozen you can keep them for up to 18 months in your freezer. It’s a fun family activity – and rewarding to have gone out and picked your own food!

What you will need:

Strainer
Pot
Large bowl
Ice
Cold Water
Large spoon with holes in it
Salt
Freezer bags
Timer/Watch

To blanche fiddleheads:

1. Firstly, you will need to clean the fiddleheads; this is a difficult task as they have a silky brown casing on them; similar to that in a peanut shell and this can be difficult to wash away. It is best to do this in a stream if possible, and then rewash at home.


2. Once this is done, boil a pot of water – with a dash of salt in it; once the water is boiling place some fiddleheads in the pot of boiling water for 2 minutes. Have a bowl full of very cold water and ice cubes ready in the sink – after the 2 minutes is over, scoop the fiddleheads out of the water and place in cold water. This will stop the cooking process. (You will notice that the fiddleheads have turned a lighter green shade; and your water will be black…do not be alarmed this is normal.) Disgard the water and start the process again.


3. Take the fiddleheads from the cold water and place in a strainer – after a few minutes in the strainer, place handfuls in a freezer bag – portion for the size of your family and then they are ready to freeze.


Fiddleheads are best boiled or steamed - served with vinegar, butter and salt and pepper! Enjoy!

Healthy Blueberry Banana Muffins

These muffins are moist and delicious, the kids (and adults) love them for a quick healthy snack or breakfast.

The Grocery List

• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup whole wheat flour (spooned and leveled)
  
• 1/4 cup natural wheat bran
  
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated white sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 2 ripe bananas
• 1/3 cup reduced fat milk (whatever you have on hand, I use 2%)
  
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries

Cooking Them Up:

Preheat oven to 375ºF. Line 18 muffin cups with paper liners (or spray with cooking spray).

In a bowl, whisk together the flours, wheat bran, baking soda, and salt.

In a large bowl, beat the butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, mash bananas with a fork; stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, mix just until combined.

Fold in frozen blueberries

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.

Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Makes 18 muffins.