How to Paint Wine Glasses

Painting wine glasses is actually quite simple. It is a project that is possible to finish within a few hours from the start completely. So, if you entertain often or are in the need for a quick gift, which is a perfect idea.

Choose what type of glass you want to paint. The glass of wine seems to be the most popular, but base it on what kind of drinks you and your guests like to drink. I would recommend starting with a search for glassware. You can see the progress of themore expensive versions, if you gain more experience. If you wash make a mistake, remember, and you can start all over again!

The first thing you need to do is to wash the glass and from swabs with isopropanol. Try to touch it at this point to paint as much as possible while you are it. It's a great idea, the design in mind before you start have. If you are not a free-hand painting, you can store carbon paper or similar products available to use at your local craft, toTransfer the design to the glass.

Once the image of your glass is completed, it should tell you the piece to air dry for at least 1 hour before baking. Please confirm the instructions on the paint at the right time frame. There are some colors that require 24 hours drying time before baking. It is important to follow these instructions. Bubbling of color can be made when baked, the color before you take the proper length has healed over time. You do not wantYour piece perish after you've worked so hard on your project.

Always place your glass pieces in a cold oven and then you begin to preheat. Once your pieces are finished baking, so they cool completely before removal from the oven. These steps are very important to avoid a rupture.

In general, you will either be forced to preheat your oven to 350 degrees and bake the jars 1 / 2 and hour or 300 degrees and bake 35 minutes. Any type ofColor varies, and it is important to read the instructions before baking your pieces.

Once you have completed these steps, you can start to use your finished glasses. They are dishwasher safe if placed in the top rack of the dishwasher. It is recommended that they are washed by hand in order to get their design. It is up to you!

Amy

Understanding Baking - How Yeast Works

Did you ever wonder why flour tastes like sawdust but a French or Italian bread with the same flour and little else has a pleasant, sweet taste?

Bread would not be bread without yeast and yeast can not work without sugar. Yeast is alive living organisms and living things need food for fuel, sugar, in this case, simple. But flour is mainly starch and table sugar (sucrose) is too complex for the yeast before fermentation. Amylase and invertase, enzymes in the flour or newly created by the yeast, degradation of starch into sugar molecules. Some of these simple sugar molecules as food for the yeast, while others create the sweet flavor we find in a fine French bread, a bread, where no added sugar.

As the yeast feeds on sugar, creates two digestive byproducts-alcohol (ethanol) and carbon dioxide. The carbon dioxide is what the attic to create sourdough bread, the carbon dioxide gas filter through the dough. The alcohol evaporates in> Cheeks.

The biological and chemical processes taking place as the bread ages and rises is called fermentation. In general, a long, slow fermentation makes for a better save taste, texture and moisture. Many fine breads call for delay "or a slowing of the growth of the yeast with refrigeration. When dough is chilled, the yeast grows more slowly. The fermentation is still the amylase enzymes work in the dough and sugar is released but at a slower pace.If the dough is heated and starts the growth of yeast, there are abundant sugar for the yeast and a surplus of sugar to sweeten the bread.

When the yeast grows more slowly, we find the richer, fuller flavor of breads with remaining dough. In the previous article, we discussed a focaccia that uses refrigeration to produce a slowdown in the growth of yeast and the desired crumb and flavor. Is it a good bread without retarding? Yes, but it does not give delaying desirableFlavor overtones and a more open crumb.

This article was taken from About Baking: Ingredients and how they work and is free to download.

Dennis Weaver

Tasty Pineapple Cake and Other Sugar-free Cakes - Great Cakes With No-Sugar-Added

For diabetics or others to see how their sugar intake, here are three great cake ideas. And the best part is that non-diabetics will also enjoy these goodies. No need for a diabetic cake and a regular cake when you serve these recipes. These cakes are for children who are diabetic or sugar-restricted diets high in calories, too. Our delicious cake Pineapple, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added taste treat.

TASTY PINEAPPLECAKE

1 / 2 cup salt-free butter

2 1 / 4 cup Equal Sugar Lite, divided

2 eggs or 1 / 2 cup egg substitute

1 1 / 2 cups flour

1 teaspoon baking powder

1 / 2 teaspoon baking powder

1 / 4 teaspoon salt

1 / 2 cup fat-free milk

4 slices of unsweetened canned pineapple, drained on a paper towel

Non-stick vegetable cooking spray

1 / 2 cup unsweetened pineapple juice

Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and setaside.

In a large bowl, combine butter and stir 2 tablespoons Equal fluffy. The rest of Equal, except for 1 tablespoon. Eggs, 1 at a time and beat at medium speed of electric mixer. Flour, baking powder, baking soda and salt. Add to cream mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and fold gently into the batter. SpoonPour batter into prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes, or until a toothpick inserted in the center of wood comes out clean.

While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to ensure Equal is resolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in the pan for 5 minutes. Remove from pan and cool on a wire rack.

12 portions. Each serving equals approximately 130Calories, 17 grams carbohydrates, 3 g protein

BANANA SPLIT CAKE

Crust: 2 cups biscuit crumbs

1 stick unsalted butter, melted

Filling: 3 small pkgs sugar-free vanilla pudding mix

3 cans fat free evaporated milk

Surface: 2 medium bananas, sliced

1 large can of crushed pineapple in its own juice

1 box sugar-free whipped topping

3 tablespoons chopped walnuts or pecans

3 tablespoons sugar-free chocolate syrup (I recommend Russel Stover brand)

MixMix pudding and milk until thickened. In the refrigerator to chill, while the crust. To make crust, mix together graham crackers and butter and press the bottom of a 9 x 13 inch pan. Remove stuffing from the refrigerator and on the upper crust. Add topping ingredients found in a time in the order listed. Currently stored in the refrigerator until serving.

PEACH CAKE

1 box white cake mix sugarfree

1 1 / 4 cups water

1 / 3 cup canola oil

3 / 4 cup egg substitute

1 small boxsugar-free peach gelatin

Preheat oven to 350 degrees. Easy to spray a 9x13-inch baking pan with non-stick vegetable spray. In a large bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. Bake 35-40 minutes, until lightly browned and a toothpick inserted in center comes out clean. Remove from the oven andto cool until barely warm. Create a fancy paper doily sprinkle on cakes and sugar-free icing sugar to decorate.

To sugar-free icing sugar:

Put 3 / 4 cup granular Splenda and 2 tablespoons cornstarch in a blender and mix until it becomes a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Enjoy!

Bar Supplies Should Set the Tone

Whether you are a pub or a fine dining establishment, provides the right bar can make the difference in the world. There are some bar gives the absolute necessities, and then there are only a few that make life a little.

If you used any type of beer, wine or cocktails at your facility, you will have everything from cocktail napkins to the bottle chillers. Make sure that you have the specific bar supplies you need to evaluateand investment in products and equipment that are for your business. If you do not need a big bottle chiller, you can simply buy every bottle holder that wants a bottle of wine in five minutes or so chill and can be right to invest your table supplied party.

If you serve a lot of wine or beer, you should invest in a bottle. There are some versions that can be just for your employees to reach out in service, or you can go a cooler that is actually availableanywhere, even in combination with the house before. Save your drinks in a bottle cooler to your refrigerator for other food. There are also a lot of traffic away from servers that are waiting for menu items. You can bottle cooler, wherever you want, so it is more effective for you and your employees.

Glassware is a great investment when it cut supplies to cash and not the place to corners. Each type of product that will be used in a regularmust be strong through a mass amount of people enough to take some wear and tear and looks as good as this again each time you serve a beverage in it.

Glassware racks are relevant for the storage of your share of glass and should be easily accessible. If you are running a publication, and share many places in the overhead racks or under the counter. Other cash returns come into play when you are running a publication bottle stands and brackets, donors and measurement equipment for the preparation of cocktails andCocktail shaker.

If you are a fine dining establishment or can now offer a catered event like a wedding or anniversary celebration you want to make sure that you wine and champagne buckets. Standard bucket of ice are given, if it provides cash to the purchase.

The little extras that you forget completely the bar area is not your napkins, straws and stick blender that can do anything comfortably held in a bar caddy. Bottle opener and cork extractors may seem like a cost youcan do without, until one day when you can not cork out of an expensive bottle of wine.

Creating a comfortable environment, your bar drinks, whether it is intended to be a beer, a cocktail or a bottle of vintage Champagne, where the tone of your dining establishment or pub can be set.

Emergency Bread - Can You Bake Bread Without an Oven?

What would you eat if you were stranded without power? It could happen, it happens. A natural disaster, a breakdown in the delivery system as the Northeast experienced recently, or a terrorist attack against the infrastructure could leave without violence. Do not despair. You probably have a source of heat storage have a stove, barbecue grill, a fireplace or a place to cook a fire to build. (Never had a grill or cooker in an enclosed space.) In most cases you can find a way toTo eat your daily bread - even without an oven.

Roast. These are indulgent raised glazed donuts fried. You can do the same process with a dough. Serve them hot with a little butter and syrup or honey and you will receive a treatment that the children will have on noise, even without an emergency. Just ordered a mixture of the bread and let the dough. Instead, breads, roll forming or pat the dough on a counter until it is about 1/2-inch thick. Slice the dough into wedges, separate thePieces, and leave them again until twice as thick to rise. Heat one of the oil pan until hot and slip the dough pieces two or three at a time into the hot oil. If one side is golden brown, turn the dough over. When the oil is hot enough, the dough should absorb little oil. When you are done, drain the fried bread on paper towels can be.

Let boil. Bagels boiled. Actually, they are boiled and baked. You can use your dough into a bagel shape, let go, and then gently slide them into a large panrapidly boiling water. Once the bread is firm, remove, remove them with a slotted spoon and allow to dry and then fry each side in a lightly greased pan, creating a crust and finish cooking. The advantage of this technique is that you can use much less oil (and oil may be limited in an emergency) than deep frying.

Baking. That's right, even without an oven you can bake bread. It's easy to do on most outdoor grill. (Be prepared. Always have extra propane or charcoal on hand, butNever use an outdoor grill inside.) Baking requires heat from above and below. If your grill does not yet cover, use a bucket or tub to capture the heat and they jump down on the bread. (You want as much heat from above and below.) When the bread is too close to the heat as it is likely-stick something under the bread pan to raise it, a few empty tuna cans, an old brick almost everything works as long as it does not insulate the bread from the heat.

You canUsing a Dutch oven for baking bread. Line the Dutch oven with aluminum foil and the dough on the foil or lay the bread in the pan Dutch oven. Stack hot coals on the lid.

You can bake bread over an open fire with two pans. Two pie tins is for Biscuits. To form a makeshift oven, put a large, heavy skillet over hot coals, a lid or baking sheet over the top, and stack on hot coals. To get aware that you try as much heat from above and below. (The tendency is to havemuch heat on the bottom.)

A good place to practice these techniques is on your next camping vacation. You can make a real professional to unconventional bread while enjoying the treat of fresh bread while camping. We guarantee that fresh bread over an open fire make you the envy of the campsite.

With a little imagination, you can bake almost any bread without an oven. If you try frying bread, most want white or wheat bread recipes are nearly foolproof. Even without theEmergency, it will not lose.

We can hope that disaster never strikes, but it's nice to know that this bread fixin's in the pantry can be used in an emergency.

This is an excerpt from the emergency fund, the prepared pantry and outdoor guide, the bread is freely available for download.