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baking tips 1.When a recipe calls for butter the size of an egg, use four tablespoons 2.Chilled evaporated milk, whipped until fluffy, may be used as the base for several frozen desserts by the addition of different flavors, fruits, nuts, instant coffee, cocoa, jello, and other flavorings. Then add coconut, drained fruits, etc., as desired. Use easy crusts such as crushed cereal or crackers such as graham. 3.After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie. 4.Toast oatmeal in the oven before adding to other ingredients when making oatmeal cookies-–delicious! 5.For bananas that are ripe and ready to eat but you have too many, peel the bananas and freeze them then dip in melted chocolate and freeze again, these make a nice treat! 6.Rinse measuring cup in hot water before using syrup, oil, etc. Will pour out clean and not stick to cup. 7.Try dusting the cake pans with a bit of the dry cake mix or cocoa (for chocolate cake) instead of flour. 8.Using a toothpick, wood skewer or a piece of raw spaghetti, test the cake for doneness by placing the toothpick into the middle of the cake. If it comes out clean, the cake is done. 9.Don’t attempt to ice the cake until it’s completely cool. Dust the cake lightly with a pastry brush before frosting, helps reduce crumbs in the icing. 10.After frosting the cake, you can use a hair dryer to slightly melt the frosting.This will give the frosting a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing. |
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