Baking Tips Recipe

Ingredients

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• BAKING TIPS shopping list
• To add a Southwest accent to your brownies, unwrap and cut up 12 caramel candies. Sprinkle these on top of the batter in the pan before baking the brownies. shopping list
• If you've had baking powder or soda for a time, you can check to see if it still has leavening power by adding a small amount to a bit of very hot water. If it bubbles and fizzes, then it's still good. shopping list
• When adding nuts to a batter, do so at the very last moment and the nuts will have a crispier texture. shopping list
• Use only the colored portions of citrus skins, since the white pith is bitter. shopping list
• If you're chopping nuts in a food processor, use a portion of the sugar or flour specified in the recipe. It will keep the nuts from sticking together from their oils. shopping list
• All nuts taste better if they are roasted in an oven set at 350º F for 5 to 7 minutes to crisp and release their fragrant oils. shopping list
• If you're out of baking powder, mix 1/2 baking soda and 1/2 cream of tartar. shopping list
• Mixing chopped nuts, dried fruit, or other additions with a little of the flour called for in the recipe will keep them from sinking to the bottom as they bake. shopping list
• raisins and other dried fruits are better if plumped before they are added to a dough or batter. Pour boiling water over the dried fruit and soak for 30 minutes. Then drain and blot well on Bounty paper towels. shopping list
• If using glass baking pans instead of metal ones, reduce the oven temperature by 25º F. shopping list
• Shiny metal pans reflect heat, so foods are tender with a light brown crust. Dark metal or enamel pans absorb heat so foods brown more quickly and develop a crust. shopping list
• Nonstick cookie sheets should be light colored, or cookies may brown too much on the bottom. shopping list
• Allow at least 1 inch between pans so that they don't touch in the oven. Also, allow at least 1 inch between the pans and the wall of the oven. shopping list