Tips: Dessert and Baking Tips

• Substitute for 6 ounces of semi-sweet chocolate or a cup semi-sweet chocolate chips: six tablespoons cocoa, plus 1/4 cup shortening, plus 7 tablespoons sugar. FabulousFoods.com ^new (Added: 25-Aug-2003)

• When baking a cake, instead of dusting the pans with flour, use granulated sugar. The cakes come out of the pan just as easy and taste better with that little bit of melted sugar on them. M.Sharp, Modesto, CA ^new (Added: 25-Aug-2003)

• To chop nuts, place in a plastic zipper bag and roll with a rolling pin. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Baking powders lose strength over time. Store them tightly covered as moisture can cause them to lose their strength faster. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Make up two or three recipes of the dry ingredients for cakes, cookies, breads, etc. then labels them, and tucks in a copy of the recipe, and put them in the cupboard. This way you're only dealing with flour etc. that is messy to clean up once. When you're in a hurry its great to have everything ready. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Judy Anne Wagner from Boone, North Carolina writes: Whenever I make cookie dough, I double the ingredients and bake only what I need at that time. I load the remaning mix into 7 oz paper cups, placing these cups into a ziplock bag to freeze for future baking. One 7 oz cup holds enough dough for about a dozen freshly baked cookies. One mixing mess to clean up, and freshly baked cookies whenever you want them! FabulousFoods.com ^new (Added: 25-Aug-2003)

• To quickly and easily melt chocolate or carob, place in a metal bowl and put this in the oven, with the temperature turned on the lowest possible setting. Close the door. After about 5 minutes, turn the oven off. In about 10 minutes, the chocolate should be melted. FabulousFoods.com ^new (Added: 25-Aug-2003)

• When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead - no white mess on the outside of the cake. Melody Sherrill, Le Mars, IA ^new (Added: 25-Aug-2003)

• Adding a pinch of baking soda to icings prevents hardening and cracking so the icing stays moist. FabulousFoods.com ^new (Added: 25-Aug-2003)

• When stiffly beaten, egg whites will expand to approximately 6 times their unwhipped volume. But they will not whip up if even a speck of yolk is included or if the dishes or utensils used for whipping have any oil or fat on them. FabulousFoods.com ^new (Added: 25-Aug-2003)

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Tips: Dessert and Baking Tips

Pages Updated On: 9-Oct-2006 - 14:23:30