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It is always a good time to make something with chocolate.  When the mood seizes you, discovering you haven’t got a crucial ingredient can ruin the mood.  Knowing its “equivalent” or substitution can save the day.  Today, Mom helps cooks and chocoholics with tips on chocolate and includes the world’s easiest dipped strawberry recipe.Chocolate is made from the bean of the tropical cacao tree.  In its purest baking form chocolate comes powdered, is usually sold in tins and is called cocoa.  There are two types of cocoa in this world; regular cocoa and Dutch cocoa.  Dutch cocoa, or alkalized cocoa has reduced the natural acidity of the cocoa bean resulting in a darker, mellower, more chocolaty cocoa powder.  For the most part, these can be used interchangeably.  Cocoa powder is not to be confused with those packaged hot cocoa drink mixes, which don’t work well in recipes.Sugar and fat are usually added to cocoa powder for sweetening and consistency – and cake!  In our kitchens, fat can be in the form of cocoa butter, margarine, butter, vegetable shortening or vegetable oil.  Sugars, either powdered or granulated add sweetness and also add to consistency.  Powdered sugar will be smoother.  Once we understand the basics of chocolate it makes substituting ingredients much easier.  Here are some more definitions and equivalents.Cocoa:  Powdered, chocolate  in its most basic form (beyond the bean).Baking Chocolate:  Generally sold in bars and measured in squares of 1 ounce each.  Normally has some fat but no sugar content.Semi-Sweet Chocolate:  Sold in chips or bars.  Normally has some fat plus a small amount of sugar.1 square (1oz) of baking chocolate = 3 tablespoons cocoa + 1 tablespoon butter or margarine1 cup (or one 6 oz package) of semisweet chocolate  = 6 tbsp cocoa + 7 tablespoons granulated sugar + 1/4 cup shortening1 cup (or one 6 oz package) of semisweet chocolate  = 6 oz or (6 squares) of semi-sweet chocolateClassic Chocolate Dipped Strawberries This will also work with cherries or any other fruit with a skin.  Use about 18 large fresh strawberries, room temperature and patted dry plus 1 pound semi sweet (or any type) chocolate pieces, coarsely chopped.1.  In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.  Or heat the chocolate at 50% power for 30 second intervals in the microwave, carefully checking temperature until it is smooth.2.  Using the berry stem or a toothpick, dip the strawberries into the chocolate.3.  Cool the berries on wax paper, or put the toothpicks into Styrofoam (or a potato).More Chocolate Tips:  Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to “seize” and make the chocolate grainy.  This recipe will produce tempered chocolate, or chocolate that dries to a hard shine. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable shortening or cocoa butter (butter and margarine contain water) stirring until it becomes the right consistency. For more of Mom’s cooking tips and apron humor visit her on the web at http://www.MomsRetro.com  Happy cooking!

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Herbs are fun to grow and easy to use. Herbs can be a frugal cook’s best friend because they can enhance even the simplest fare making it seem grand! Herbs are easy to grow–you can even grow them on your kitchen windowsill.
The addition of herbs can change completely the flavor of foods-from homemade breads to soups, stews and vegetables. And they can add variety and excitement to your diet.
A beginner should use herbs with care, adding a little at a time and adjusting to your own taste. Each herb has its own individual flavor and certain herbs also have well-known associations with particular foods. Basil is often paired with tomatoes, rosemary with
lamb, chives with cream cheese and cottage cheese.
Fresh herbs are wonderful as garnishes. Herb vinegars can be used in salad dressings, soups and marinades. You can also add fresh herbs to mayonnaise or butter for a different flavor.
Fresh herbs will keep in the refrigerator for several days. A good way to freeze herbs such as basil, oregano, and dill is to chop, place in ice cube trays, cover with water and freeze. Then just add to stews and sauces when needed.
Some easy herbs to grow are lemon balm, rosemary, oregano, dill, basil, parsley, peppermint, lavendar, sage. Of course, you can buy herbs to cook with at the supermarket, also.
Here are some simple recipes to get you started using herbs in your cooking.
Lemon Chive Dressing
1 clove garlic
dash of salt
Rind of 1 lemon, finely grated
and the juice
1 1/2 teaspoons mustard
4 tablespoons olive oil
2 tablespoons chopped chives
Put the garlic and salt in a bowl and crush together. Add lemon rind, juice and mustard, stirring until smooth. Slowly whisk in the oil. Fold in chives and season with black pepper, if desired.
This is a good dressing to pour over warm, cooked new potatoes. Add finely chopped green onions.
Mint Iced Tea
Wash 8 sprigs of fresh mint, 12 inches long (any mint, spearmint, peppermint, applemint will do). Place in blender with 4 cups water and liquefy. Let it set for about 1/2 hour and strain.
Herb Butter
1/2 cup butter
4 tablespoons fresh herbs or 2 teaspoons of dried herbs
Soften the butter to room temperature. Finely chop the fresh herbs. Blend herbs and butter well. Store in fridge.
Use to season vegetables, as a spread on bread, biscuits or baked potatoes. Anywhere you normally use butter.
Here’s something different: not really cooking, but a recipe that you might find fun!
Basil-Lemon Facial Mask
Pulverize a handful of fresh basil leaves. Peel 1/2 of an avocado and mash. Add avocado to basil in blender, along with 1 teaspoon lemon juice and 1 teaspoon honey,Mix until smooth.
Apply to clean face and leave as long as desired. Rinse off with lukewarm water.
In short, you don’t have to be an herb specialist to learn to enjoy using herbs.
Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to cuisines, recipes, cooking tip, do please browse for more information at our websites.

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I have literally dozens of cookbooks that I have bought over the years. I recently came up with the idea of cooking instruction videos and bought a few. Now I am not only seeing but hearing the cooking and instructions. Would this help me better than the cookbooks?

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