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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.

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

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

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.

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.

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

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.

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.

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.

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.

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

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

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

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.

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

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

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.

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

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

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.

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

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

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

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.

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.