A BUTTER THANKSGIVING

When you cook margarine, it can turn into trans fats, which really do clog your arteries. For forty years the FDA allowed trans fats in food. (But better late than never.) So use butter with no guilt, as butter is better for you than trans fats.

Very few people know how to cook with butter, so I will give you a few tips.

A stick of cold butter will become easy to spread after 10 seconds in the microwave.

Most recipes calling for butter mean UNSALTED butter. You can use salted butter, just cut down on the salt you would otherwise put in.

If you are making pie crusts or biscuits, stir up all the dry ingredients first. Then mix it up with the butter, water, etc. but only enough to just mix the ingredients. For some reason, this makes the crust and biscuits more fluffy and better tasting.

Raw pie crust has to be COOL. Start rolling it out from the edges. If it tears, repair it with a edge piece, "glueing" it with a LITTLE water. (I dip my fingers in the water and dab it on the top of the torn part, then put the new piece on top.) Dusting the dough with flour is important to stop the dough from sticking.

Pie dough extra pieces can be buttered, then sprinkled with cinnamon sugar, and baked for a tasty cook's treat. (Cinnamon sugar is made by putting a teaspoon of cinnamon in a cup of sugar, then stirring it up.) Bake the rough pieces till they are a toasty color. (350 degree oven.)

Expensive cinnamon is well worth the extra price. It really tastes MUCH better.

Cooking with children can be great fun. For years, my children were my prep chefs. Children especially like kneading bread, then watching it rise while you take a nap.

ENJOY!