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* Cool Brownies |
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Ingredients: |
Ingredients:
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Directions: |
Directions:For a cool brownie treat, make brownies as directed. Melt Andes mints in double
broiler and pour over warm brownies. Let set for a wonderful minty frosting. |
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* Expanding Frosting |
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Ingredients: |
Ingredients:
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Directions: |
Directions:When you buy a container of cake frosting from the store, whip it with your mixer for a
few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. |
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* Flouring Baking Dish Substitute |
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Ingredients: |
Ingredients:
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Directions: |
Directions:When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix
instead and there won't be any white mess on the outside of the cake. |
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* Perfect Dessert Bars |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Prepare the dessert bars in a pan lined with aluminum foil that has been sprayed with non-stick spray. Allow to cool completely before cutting. For a clean even cut, use a disposable plastic knife or unflavored dental floss. |
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* Glossy Pie Finish |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish. |
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* Perfect Cakes |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Cakes do best if baked in the size pan recommended in the recipe. However, if the
correct pan is not available or a special shaped pan is to be used, fill pans only half
full of batter. Shiny metal pans make a tender cake with a light brown crust because the pan reflects the heat. If you have dark pans, reduce oven temperature 25º. Place pans in the middle of the oven for even browning. Layer pans should not touch and there should be at least one inch of space all the way around pans. |
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* Perfect Pie Crust |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Flaky pie crust is the result of cutting shortening into flour in small pieces. With gentle mixing and rolling, bits of shortening remain in the dough and melt during baking to produce layers of flaky crust. Cut the shortening into the flour in two steps.
1) For tenderness, cut half the shortening into flour in small pieces.
2) For flakiness, cut remaining shortening in until it's the size of small peas. |
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* Storing Cakes |
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Ingredients: |
Ingredients:
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Directions: |
Directions:1. Store plain cakes or cakes frosted with buttercream frosting in a cake keeper or under an inverted bowl.
2. Refrigerate cakes with whipped cream or cream cheese frosting.
3. Cakes with fluffy cooked frosting should be eaten the same day they are made.
4. Plain or buttercream frosted cakes freeze well.
5. Unfrosted cakes will keep 4 to 6 months in the freezer; frosted cakes will keep 2 to 3 months. Freezing cakes with cooked frosting is not recommended. |
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* Plumping Raisins |
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Ingredients: |
Ingredients:
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Directions: |
Directions:To plump raisins, cover the amount needed with very hot tap water and soak for 2 to 5 minutes; drain |
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* Choosing Apples for Baking |
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Ingredients: |
Ingredients:
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Directions: |
Directions:The best apples for baking are the ones that hold their shape and don't turn to mush
when heated. An easy rule of thumb is to think green. Two of the most widely available cooking apples have green skin: Golden Delicious and Granny Smith. Ideal for all kinds of baking, Granny Smith apples have a crisp tart flavor and Golden Delicious have a more floral taste. Rome Beauty, available in the fall, is a red variety that is also good for baking. |
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