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Assorted Tips

Source of Recipe

Various
To make the best and prettiest chocolate shavings, use white or milk chocolate; they are softer in texture and curl better.

To help gelatin hold its shape when unmolded, add a teaspoon of white vinegar to the recipe.


Place a piece of plastic wrap on the surface of cooked pudding or pie filling immediately after pouring to prevent a skin from forming.

Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor.

Cut a meringue pie cleanly by coating both sides of the knife lightly with butter.

If you add a pinch of baking powder to powdered sugar when making frosting, it will stay creamy and not harden or crack.

Substituting applesauce for half of the amount of vegetable oil called for in your baking recipes will reduce the fat content. (Or use all applesauce, which produces a low-cal, moist product!)




Tender Pie Crust -When making apple pie, freeze the apple pies before placing in the oven. This makes the crust more tender


Try this mess-free way to fill a pastry bag! Before you fill it, place the bag inside a large glass or jar and fold the top of the bag down over the rim. When it's filled, just lift the bag out, and you're ready to go.

Measuring honey with a spoon is easy but getting it all off the spoon is
another matter, rub the spoon with margarine first.

To get cookie dough to drop without sticking dip the spoon in milk
first.

Cover left over pie dough with some Parmesan and Gruyere cheese and
bake a delicious appetizer, at the very same meal with your pie as
dessert.

Brown Sugar - Storage
To keep brown sugar moist, store in an airtight container with a whole orange, lemon, or lime.
or Store brown sugar in a tightly covered cannister with a slice of apple or bread.
or
The first time you open a box of brown sugar, cut across the top of the inside bag with scissors. Take out what you need, roll the top down, pressing out as much air as you can, and staple it shut with three to four staples at the top. (Caution: Be careful not to drop a staple in the sugar!) For good measure, put the stapled bag in another plastic bag. Stored like this, brown sugar will stay moist forever.
or
Slip a strip of orange rind into the plastic bag of sugar, twist the bag shut, and replace it in the box upside down.





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.

Pastry Dough: Always chill pastry dough before rolling and cutting, and always chill it again afterwards, before baking, to further relax the gluten.


Low Fat Pie Crust: For a practically fat-free crust, substitute frozen phyllo pastry for traditional pie crust. Thaw as directed, lift two leaves from the stack and center in a 9- or 10-inch pie pan sprayed with nonstick cooking spray. Lay two more leaves in pan at right angles to first, then two more on the bias to fill gaps, then two more so pan is fully lined. With damp paper toweling, gently press phyllo into pan. Take care removing towel so you don't tear the phyllo. Fill and bake pie as directed.

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.

A beautiful glossy finish: Brush some beaten egg white over pie crust before baking.