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Archive for the ‘Baking’ Category

Baking Powder

September 2nd, 2010 tipx No comments

Baking powder tends to last for about six months before losing its strength. To check if it’s still good, mix up a pinch of it with some hot water. If it bubbles up, it’s good.

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Cherries Tart

August 26th, 2010 tipx No comments

Fill baked shell with drained cherries which have been mixed with sugar, sprinkle with ground cloves and top with whipped cream.

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Baking Dish

August 25th, 2010 bunty No comments

To determine the capacity of a baking dish, simply fill the dish with water by the cupfuls until completely full.

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Make cake Soft

August 19th, 2010 toni No comments

If brownies or cake are hard, put them in the microwave, along with a cup of water, on low for several seconds just before eating. They’ll get
soft and warm.

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Cake Baking

May 22nd, 2010 ricky No comments

If a cake sticks to the pan after baking, simply set the pan over a
pot of boiling water for a minute or two. It will pop out of the pan
nice and neat.

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Stuffed Potato

May 19th, 2010 bunty No comments

Try stuffing halved baked potatoes, which have had the flesh removed, with cheese, meat, fish or vegetables.

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Cake Sticking

May 14th, 2010 kabuter No comments

If a cake sticks to the pan after baking, simply set the pan over a
pot of boiling water for a minute or two. It will pop out of the pan
nice and neat.

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Test Baking Soda

May 12th, 2010 Love No comments

Mix a teaspoon of baking soda with 1/4 cup hot water. If it’s fresh,
it’ll bubble. By the way, baking powder – single and double-acting -
employs cream of tartar and is completely different than baking soda.

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Browning Bread

May 12th, 2010 baby No comments

If you are having a problem with bread browning too fast, try placing
a dish of water on the shelf just above the bread. The added humidity
in the oven will slow down the browning.

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Buttermilk Substitute

May 5th, 2010 maria No comments

If your recipe calls for buttermilk and you forgot to buy it, simply stir one-half teaspoon baking soda or 2 to 3 teaspoons lemon juice into fresh milk and give it a few minutes to sour.

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Baking Pie

April 22nd, 2010 ricky1 No comments

Pre-bake your pie and tart dough to keep it crisp and flaky before
filling it with something wet.

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Frosting Sugar

March 22nd, 2010 Shabnam No comments

To keep Confectioner’s sugar frosting moist, add a dash of baking powder.

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Baking Tender Pie Crust

March 17th, 2010 champ No comments

Try using milk instead of water when making pie crusts to make a more tender crust and to have it brown nicely.

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Cocoa Powder Fact

March 17th, 2010 baby No comments

Cocoa powder is most often used as a baking ingredient, and it is not sweetened. In fact, it is just chocolate liquor with the fat removed.

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Cut Fresh Bread

March 15th, 2010 maria No comments

To cut very fresh bread and cake without crumbling, use a thin-bladed knife heated in hot water and then dried.

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Cracked Cheesecake

February 19th, 2010 maria No comments

If your cheesecake cracks on top, top it with a fruit topping, chocolate sauce, sour cream or whipped cream.

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Breaking Cake Remedy

December 23rd, 2009 kabuter No comments

When the cake breaks when you remove it from the pan, layer the pieces with sweetened whipped cream in a glass bowl and chill until serving time.

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Glossy Pie Crust

December 23rd, 2009 doll No comments

Beat an egg white and brush over your pie crust before baking for a beautiful glossy finish.

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Use Buttermilk in Cake

December 21st, 2009 toni No comments

When cake mix calls for water use buttermilk instead. It will make the lightest and best cakes.

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Packing Cookies

December 18th, 2009 ricky No comments

Any cookie that has a dab of icing or jam on top, is filled or is topped with candied fruit must be packed with wax paper between each layer.

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Ice Cream Sandwich

December 18th, 2009 kabuter No comments

Use fresh cookies for ice cream sandwich. Ice cream sandwiches taste best with fresh cookies and fresh ice cream.

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Cooled Cookies Frozen

December 18th, 2009 champ No comments

Your cookies are ready and you want to freeze, it can be frozen but make sure they are completely cooled before freezing.

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Making Layers for Cake

December 14th, 2009 Shabnam No comments

Completely cool cake layers before frosting them and brush off all loose crumbs from the sides and bottom of each layer.

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Making Cake

December 8th, 2009 sunder No comments

If you run out of flour or just want your chocolate cake to not have that “white dust” on it, use cocoa to dust the bottom of your cake pan.

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Avoid Cake Batter to Stick

November 9th, 2009 sunder No comments

When mixing dough for your favorite cake or holiday cookies, give your rubber spatula a spritz of cooking spray, so the batter won’t stick.

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