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An empty pantry? Try these substitutes Happy Halloween! As all the little ghosts and goblins (or perhaps Dora the Explorers and Harry Potters) get their costumes ready, it's time for a little old fashioned candy-- brown sugar fudge. This is an OLD recipe, but a good one. Unfortunately, we don't hand out homemade candy at the door anymore, but this would be a great treat for a party you might be going to this weekend-- and easy! Lori I thought this week I'd Gysel take some time & to run over a few cooking Gerry and baking terms that you Kentner may see in your cookbooks, but you may not be certain of: Blanch: to immerse foods briefly in boiling water, usually followed by a quick cooling in cold water. Used to remove skins or as a start in the preparation of vegetable dishes. Braise: to simmer in a covered dish in a small amount of liquid. Carmelize: to heat dry sugar or foods containing natural sugars until light brown and of a caramel flavour. Cream: to work foods until soft and fluffy. Usually applied to shortening, butter or other fat and butter. Dredge: to coat completely with flour or other mixture. Dust: to sprinkle lightly as with flour or sugar. Fold: to combine a solid ingredient with a delicate substance such as beaten egg whites with a folding motion rather than beating-- this is to prevent a loss of air. Mince: to chop very fine. Poach: to cook slowly in hot liquid. Usually applies to eggs or fish. Sauté: to cook in a skillet with a small amount of fat over mediumhigh to high heat. Scald: to heat just below the boiling point. Score: To cut lightly so as to mark the surface of the food with lines. (for example you may score a cake before cutting to ensure you get the required number of servings out of it) Whip: to beat rapidly with a wire whisk or beater to incorporate air and make a substance light and fluffy. And as we head into the season where we tend to do more baking, here is a list of substitutes you may find handy: Have fun and keep cooking! Ingredient Butter (Lori and Gerry can be reached at whatscookin@independentfreepress.com) Amount 1 cup 1 square of unsweetened chocolate Substitute 1 cup of shortening or margarine 3 tbsp cocoa powder plus 1 tbsp butter Brown Sugar Fudge Ingredients · 1 1/2 cups white sugar · 1 cup brown sugar ·1/3 cup 10% cream ·1/3 cup milk · 2 tbsp butter · 1 tsp pure vanilla extract Chocolate Cream 1 cup light cream 7/8 cup milk plus 3 tbsp butter Cream 1 cup 35% cream 3/4 cup milk plus 1/3 cup butter Method Combine sugars, cream, milk and butter in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook to soft ball stage (238 degrees F) without stirring. Remove from heat and let cool to lukewarm by placing pan in cold water. Add vanilla and beat vigorously until mixture thickens and begins to lose its gloss. Quickly spread into a buttered 8-inch x 8-inch pan. Allow to cool. Cut into squares. Milk 1 cup whole milk 1 cup skim milk plus 2 tbsp butter or 1/2 cup evaporated milk plus 1/2 cup water 1 tbsp lemon juice or white vinegar plus enough fresh milk to bring it to 1 cup Milk 1 cup sour milk or 1 cup buttermilk