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Baking Secrets For Success




Source of Recipe


Web Recipes


List of Ingredients




General Baking Tips:

Read the recipe before starting.
Have all ingredients at hand before starting.
Ingredients should be at room temperature, unless otherwise directed. This makes ingredients easier to combine.
Eggs should be removed from the refrigerator 15 to 30 minutes before using.
Preheat oven unless otherwise directed.
Use center rack of oven unless otherwise directed.
Changing the pan size will change the baking time if the batter is deeper or more shallow.
Never fill a pan more than half full.
Glass baking dishes brown faster than metal ones and require a lower oven temperature by 25 degrees.
The best cookie baking pan is a light "silver" one. Cookies will have less tendency to overcook and burn on the bottoms.
Do not substitute fresh or canned fruit for dried fruit.
Keep in mind that many recipes cannot be doubled.
Flours are not created equal -- there is a difference between all-purpose flour, self-rising flour, wheat flour, bread flour, cake and pastry flour. Be sure to use the type specified for the recipe, or if using an alternate flour, make the proper adjustments within the recipe.
Sift flour prior to measuring for better results or; Stir flour before lightly spooning it into the measuring cup and level it with the back side of a knife. Do not pack flour.
Always sift confectioners' sugar before using to remove lumps.
Packing brown sugar means to pack it tightly enough so that it hold it's shape.
Brush the inside of the measuring cup with a small amount of oil before measuring honey and it will glide out.
There is no difference measuring melted butter before or after melting.
When measuring liquid, place the container on a level surface, checking it at eye level.
Do not dip the measuring spoons into thick liquids such as molasses, honey, and syrup or you will have over measured because the liquids stick to the back of the spoon.
Cooking oil can be used in most recipes for melted shortening.
Most solid fats, butter, margarine and emulsified shortening, can be used interchangeably with some adjustments. The general rule when substituting butter or margarine for shortening is to decrease liquid by 1 tablespoon for every 1/4 to 1/3 cup of fat. The opposite is true when substituting shortening for butter or margarine.
Reduced fat margarine, whipped butter and soft spreads for butter are not interchangeable. The water content differs.
Do not use melted butter when the recipe calls for softened butter.
Salted butter may be substituted for unsalted butter, but consider omitting the salt in the recipe.


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