Crisco as a moistureizer
gemini40
15 years ago
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Granlan_TX
15 years agomarilyn_c
15 years agoRelated Discussions
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Comments (22)I love the idea of using the hair conditioner for shaving legs. I need to try that one. My husband has used dryer sheets in his pockets when he is out camping and it does work to keep the mosquitoes away. Baby oil is great to remove the oil sludge from your skin that you sometimes get down at the beach (and most of us are avoiding many beaches along the Gulf for that very reason!) We found this out last summer when we were down by Corpus Christi and one of my boys had it on his legs. Brunettes - Use soy sauce as a rinse in your hair to enrich the natural color. Comb it through your hair and let it sit for a few minutes, then rinse. I need to add this list of helpful hints link to my favorites so I can pop back and refer to it later. Thanks everyone for posting these great ideas!...See Morecoconut oil..moisturizer..
Comments (32)Melbar - that is how coconut oil is supposed to be. Unlike other oils like olive, corn etc., coconut oil is almost 60-70% medium chain fatty acid. This means that the fats in the oil naturally crystallize and are solid until about 76degrees. When it is 76 degrees, the oil will become liquid. This also means that the oil does not get rancid easily at room temperature and it's smoke point is high. It is the preferred oil for cooking and frying in many parts of Asia as well. To use it just scoop a bit with your fingers and rub between our hands. Your body heat will immediately melt it. I apply a bit to my daughter's scalp and hair as a leave in conditioner. If you blend it etc., you are incorporating air into the mixture and it will likely turn rancid faster. You can refrigerate it as well. Lalitha...See MoreHow to make this recipe healthier
Comments (9)A lot of good ideas have already been shared, but I would suggest you find a different recipe that meets the criteria you are looking for rather than altering your Refrigerator Bran Muffins recipe. And to be brutally honest, there are a lot better choices that are low-sugar, low-fat and high-fiber than this recipe (even if you alter it). This recipe happens to be one of the most contrary recipes when it comes to muffins, and breaks all the "rules" for quick bread. By that I mean: --Muffins are designed to be made quickly and immediately popped into the pre-heated oven. The leavening reacts once when it's mixed with the liquid ingredients, and again when it hits the heat of the oven. That's why it's important to have the oven pre-heated for anything that is leavened with a chemical leavening (baking soda or baking powder). When the leavening agent sits for a a prolonged period of time in the batter in the refrigerator - it is rendered useless which accounts for very little in the way of loft in these muffins. --As flour sits in liquid for a prolonged period of time the gluten develops. Every step of making muffins is so you DON'T develop the gluten - everything from the fat in the recipe, what method you use for making muffins (cake method or traditional method) to keeping mixing to a bare minimum aids in keeping the gluten from developing. Over-developed gluten makes for tough muffins, which is a characteristic of this recipe. When gluten is over-developed this batter gets "stringy". When leavening gasses have to work hard to drill through the long gluten strands it leaves narrow holes that run from the bottom to the top. This recipe was designed for the busy homemaker so they could have the batter ready in the refrigerator and quickly make muffins as needed during the week, but the refrigerator storage of this recipe is now considered a health risk since there are raw shell eggs in the batter. It is now suggested, for food safety, you bake all this recipe rather than use it for a period of time from the refrigerated batter. Freezer storage of baked muffins is a better choice. When you alter recipes you need to understand the science each ingredient brings to the recipe. Sugar and fat are tenderizers, so when you reduce those you will alter the tenderness. You also need to consider the ratio of ingredients one to another. Proportions need to be maintained of the ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs). When you reduce fat and sugar you will sacrifice the tenderness unless you add an ingredient/s to help adjust for that. If you use egg whites instead of the whole egg to reduce total fat, you will quickly find egg whites are a drying ingredient without the yolk. The fat and lecithin found in the yolk add a whole different dynamic. I'd suggest going to the Eat Better America web site where you will find a number of "healthified" muffin recipes, including bran. -Grainlady Here is a link that might be useful: Eat Better America...See More2/6/11 coupon Preview
Comments (1)Ruthie, thanks for the encouragement on this. I just looked through my Red Plum and don't see those coupons. Are they in each of the individual store flyers? Or maybe in the Sunday paper? Also, I was wondering printing from the Red Plum or Smart Source page if the stores give you any trouble about those coupons, printed off the internet. That first one, Afrin, is a good deal. I just paid over $5 for Afrin earlier this week. Darn....See Morechisue
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