Fruitcake 101

Photo credit: Jonathunder, via Wikimedia Commons

As we approach the holidays, fruitcake may be on the menu.  Can you keep a fruitcake for extended time and it still be safe to eat?  Find the answer below.  

More on fruitcake safety here: https://news.ncsu.edu/2014/12/wms-fruitcake/



By: Matt Shipman
NC State News

The Art of Making Cheese

Interested in learning more about making cheese?  Visit the links below to learn more.  Great information and lessons for kids and adults.

 The age level each resource is geared towards is included as well as a content overview:

• Milk and Cheese higher education lesson plan (Level: Higher ED/Adult): http://www.foodmaster.org/documents/HE_Labs_7.pdf 
• from FoodMASTER College (USDA and NIFA), curriculum used at Eastern Carolina University for FCS and Nutrition and Dietetics students http://www.foodmaster.org/higher-ed.html#.WFsYrKIrIcg 
• Milk and Cheese youth lesson plan (grades 3-5): http://www.agclassroom.org/teacher/matrix/lessonplan.cfm?lpid=260
• from science of cooking resources from National Agriculture in the Classroom sponsored by NIFA
• Cheese Science Lesson Plans from Utah Education Network (K-12): http://www.uen.org/tv/cheese/lessons.php
• Cheese Making Lesson Plan from Science Friday (youth, all grade levels): http://www.sciencefriday.com/educational-resources/get-cheesy-make-curds-and-mozzarella/
• Cheese resources from Minnesota Extension (Not about teaching cheese making, but some interesting resources particularly on the history of cheese and cheesemaking) http://www.extension.umn.edu/food/farm-to-school/procurement/foodservice/fruits-vegs/cheese/

Compiled by: Zandra Alford

Extension Associate, Foods and Nutrition

Youth, Family, and Community Sciences 

NC State University 

zaalford@ncsu.edu

Gluten Free & Sugar Free Baking Options

Looking for some Gluten Free and Sugar Free Options?  Visit the links below

One resource that focuses on gluten-free baking and provides a suggested substitute for sugar is BeyondCeliac.org. They offer gluten-free baking videos, tips & tricks, and recipes (http://www.beyondceliac.org/gluten-free-diet/baking/). For sugar substitution they suggest, "3/4 cup honey can be substituted for 1 cup of granulated or brown sugar, if liquid in the recipe is reduced by 1/4 cup.  Maple syrup, brown rice syrup and agave can also be used instead of honey." (from http://www.beyondceliac.org/gluten-free-diet/baking/tips-tricks/).

In regards to gluten-free baking in general, this resource out of Oregon Coop Ext. provides some helpful tips (http://oregonstate.edu/dept/kbrec/sites/default/files/gluten-free_baking.pdf).

In regards to sugar-free baking, these resource provides some insight into substituting sugar with different sugar-substitutes (http://extension.illinois.edu/diabetes2/subsection.cfm?SubSectionID=34, http://extension.psu.edu/health/functional-foods/health-nutrition-fact-sheets/sugar-substitutes, http://extension.missouri.edu/johnson/documents/Baking%20with%20Sugar%20Substitutes.pdf).