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How to cook brownies Tips

Posted on 12. Apr, 2009 by admin.

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Brownies are cooked properly when the edges look hard, the top has cracked slightly, and the surface has a glassy appearance. The center should not jiggle when you shake the pan. Also remember to use top quality bakeware for best results.

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Homemade Sweetened Condensed Milk Tips

Posted on 12. Apr, 2009 by admin.

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To make an amount equal to one can of sweetened condensed milk, stir together… 2 cups Instant Powdered Milk 1 cup Granulated sugar 1/2 cup hot (not boiling) Water

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Graham Crusts Tips

Posted on 12. Apr, 2009 by admin.

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Pies with graham cracker crusts are difficult to remove from the pan. Simply place the pan in warm water for 5-10 seconds and it will come right out without any damage.

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Thick Frostings Tips

Posted on 12. Apr, 2009 by admin.

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Confectioners’ sugar frostings and glazes usually thicken if they sit too long. Just add a few drops of milk to thin it, making it the consistency that you wish.

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Filling a pastry bag Tips

Posted on 12. Apr, 2009 by admin.

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The neatest way to fill a pastry bag is to stand it upright in a tall glass (a pint sized beer glass works perfectly), then fold the top edges down over the glass, and fill. Both hands will be free.

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Freezing Homemade Pumpkin Pie Tips

Posted on 12. Apr, 2009 by admin.

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The answer to the question concerning freezing homemade pumpkin pie isn’t as easy to answer as it may seem. The pies can indeed be frozen but some people think that the taste is compromised when doing that. If you’re freezing pumpkin pie, it’s recommended that you remove it from the freezer within two months. Expect [...]

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Be Specific In Measuring Sugar Tips

Posted on 12. Apr, 2009 by admin.

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Not all sugar measures out the same way. Measure granulated sugar by lightly putting it into a measuring cup. Then, use a straight edge to level off the top of the sugar. Sift confectioner’s sugar both before and after measuring, lightly spoon it into a cup and level it off.

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Let Cake Cool Before Frosting Tips

Posted on 12. Apr, 2009 by admin.

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Frosting a cake can be one of the most difficult parts of baking a cake. If you are going to do it the traditional way, let the cake cool off for at least four hours, or preferably overnight. Slice off a thin layer, or if the cake is domed, then the top. Use a pastry [...]

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Baking Tips

Posted on 12. Apr, 2009 by admin.

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There are many ins and outs to the baking process. Here are some basic tips to keep in mind: When you make a pastry with cold water, it will turn out flaky. When you make a pastry with hot water, it will likely turn out crumbly. When you are cooking cupcakes and smaller cakes, grease [...]

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Use Flour Wisely Tips

Posted on 12. Apr, 2009 by admin.

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Measuring out flour for baking is no easy task. The easiest process to follow is to level off the cup without packing down the flour. Use a butter knife to scrape off any surplus. To reduce the amount of flour wasted in cooking recipes, dust the flour from a powered duster onto whatever you are [...]