Desserts & Baked Goods Tips

[sunshine]

Desserts & Baked Goods Tips

Banana Bread: For a moister and tastier banana nut
bread, pour half of the batter in the baking pan,
spread 1/8" - 1/4" of pineapple tidbits (drained) over
the batter, then cover with remaining batter. This is
especially effective for those of us who buy the boxed
mix. The addition of the pineapples should only vary
baking time by a few minutes, if at all.

Breads: To cool a loaf of yeast bread, remove loaves
from pans immediately and place on wire racks. To have
a softer crust, brush the loaf with shortening and
cover with a towel for a few minutes. For quick
biscuits to round out a meal, use a drop biscuit
recipe and they are done in a flash. Also try slicing
leftover rolls and breads, spread softened butter and
then freeze them wrapped in foil. Pull them out and
reheat them easily in the foil wrapping.

Cakes: When using a glass baking dish for cakes, lower
oven temperature by 25 degrees. To keep a cake longer,
place half an apple in the cake container when
storing. To cut a cake without messing up the
decorative icing, cut it with dental floss. When a
cake recipe calls for flouring the baking pan, use a
bit of the dry cake mix instead, and there won't be
any white mess on the outside of the cake. Don't have
a cake or tart cover? Try inverting the bottom of a
salad spinner or springform pan. To dress up cakes and
pies, place a doily on top, then sprinkle powdered
sugar and remove. Quick and impressive!

Cookies: When making cookies, always use unsalted
butter, never margarine. The unsalted butter gives the
cookies a lighter texture. To keep cookies soft, place
a slice of bread in the storage container. To prevent
cookies from spreading when baking, refrigerate the
dough and the baking sheet for a couple of minutes
before baking. Using a cookie scoop (or a small ice
cream scoop) to spoon out cookie dough gives them a
uniform look and size. It also keeps your fingers
clean.

Frosting Tips: Add a pinch of baking soda to your
frosting and the frosting will stay moist and prevent
cracking.

Fudge: Using a wooden spoon when making fudge is best.

Ice Cream Cones: Stuff a miniature marshmallow in the
bottom of a sugar cone to prevent ice cream drips.

Melting Chocolate: Place chocolate pieces in a bowl.
Microwave on high for 1 min. Stir. Return to microwave
if necessary. Heat and stir in 30 sec. intervals until
chocolate reaches smooth, melted consistency.

Pancakes: Add a pinch of sugar when making waffles and
pancakes to help them bown more quickly when cooking.
Use a turkey baster to squeeze your pancake batter
onto the hot griddle and you'll get perfectly shaped
pancakes every time.

Pies: For flakier crust, substitute 1 teaspoon vinegar
for 1 teaspoon of the cold water called for in the
recipe. When cutting cream pies, first dip knife in
hot water so that none of the filling will stick to
it. Brush some beaten egg white over pie crust before
baking to yield a beautiful glossy finish.

Whipped Cream: Cream will whip faster and better if
you'll first chill the bowl, cream, and beaters first.
To stabilize whipped cream, add 2 tablespoons of
nonfat dry milk to every cup of whipping cream before
you whip it. Soupy whipped cream can be saved by
adding an egg white, then chilling thoroughly. Re-beat
for a fluffy surprise. A few drops of lemon juice
added to whipping cream helps it to whip faster and
better. Whipping cream will not separate if you add
1/4 tsp. unflavored gelatin per cup of whipped cream.
Yeast: Did you know that your yeast will last longer
than specified on those little packages from the
grocery store if kept in the refrigerator and even
longer in the freezer, up to a year? If you do a lot
of baking, it is wise to purchase larger amounts and
freeze. Place in a plastic container and mark the date
of purchase.

[homesteadmamma]

Thanks Denise for these tips.

[Michelle]

Great tips, Denise. Thanks