Q: Do you have a recipe for chai tea mix? I’m thinking of making it for some Christmas gifts.

A: Here’s one that you may want to try — always sample it first before giving it as a gift to make sure you’re pleased with the combination of flavors.

Chai Tea Mix

1 cup nonfat dry milk powder

1 cup powdered non-dairy creamer

1 cup French vanilla flavored powdered nondairy creamer

1 1/2 cups sugar

1 1/2 cups unsweetened instant tea

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

In a large bowl, combine first five ingredients. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time until mixture is the consistency of fine powder.

To make tea, stir 2 heaping tablespoons chai tea mixture into a mug of hot water. Makes about 48 servings (6 cups)

Nutrition information per serving: 45 calories, 1 grams fat, 9 grams carbohydrate, 1 gram protein, 0 grams fiber.

Q: I want to make chili using ground turkey. Any ideas?

A: Of course — it’s easy to just substitute ground turkey for ground beef in your favorite chili recipe. But, if you’re wanting to be a bit adventurous, here’s one that was shared through North Carolina’s Eat Smart Move More Program.

Low Fat Slow-Cooker Turkey Chili

1 pound ground turkey

2 (10.75-ounce) cans low-sodium tomato soup

2 (15-ounce) cans kidney beans, drained

1 (15-ounce) can black beans, drained

1 large onion, cut up in course pieces

2 tablespoons chili powder

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1/2 tablespoon ground cumin

1 dash ground black pepper

1 dash allspice

2 tablespoons grated semi-sweet chocolate (or finely chopped morsels)

1/2 tablespoon cinnamon

Salt to taste

Brown and drain ground turkey. In slow-cooker, mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice, grated chocolate, cinnamon and salt. Cover and cook for 8 hours on low or 4 hours on high. Garnish with light sour cream or low-fat cheddar cheese. Makes 8 servings (1 cup).

Nutrition information per serving (without sour cream or cheese): 290 calories, 4 grams fat, 25 grams protein, 41 grams carbohydrate, 11 grams fiber.

Q: What makes some brownies fudgy and others more cake-like?

A: It has to do with the amount of flour compared to the fat and chocolate. The Joy of Cooking gives these estimated quantities:

• Fudgy — 1 1/2 cups butter and 5 ounces unsweetened chocolate per 1 cup flour

• Cakey — 2 tablespoons butter and 2 ounces unsweetened chocolate per 1 cup flour

Also, the difference between firm and soft brownies is the kind of chocolate used. Baking chocolate contains cocoa butter which becomes firm at cool temperatures making firm brownies. Cocoa powder uses regular butter which is softer at cool temperatures making softer brownies.

Since we’re talking about brownies, have you ever noticed a shiny crust on top of brownies? It is usually lighter in color than the rest of the brownie. This crust is actually a meringue.

The meringue crust develops depending on how much the batter is beaten after adding the eggs. If the batter is beaten vigorously, it will make a more distinct crust. It also will separate from the brownie. The meringue develops from the mixing of egg whites and sugar. If this crust is undesirable, just reduce mixing time and mix only until ingredients are blended together.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.