Baking Tip Recipe Baking Tip : 46 Recipes

Menu du jour baking tip : 46 Recipes

Baking Tip #2
No matter how cautiously you carry an unbaked custard pie to the oven, some of the creamy filling inevitably sloshes out and makes a mess of your kitchen floor. For a neat transport the next time you make a custard pie, mix the filling in a blender[...]

Baking Tip (6)
Fruits, nuts and raisins lend great taste to muffins, cakes and bread, but they often sink to the bottom of thin batter during baking, and the extra flavor falls flat. To avoid add ins from sinking to the bottom, toss them with a tablespoon[...]

Baking Tip (3)
You know you did everything right before you baked that yummy cake – greasing the pan and letting it cool. Still, the confection was stubbornly stuck. To insure your cake won’t stick to the pan the next time you bake, butter the[...]

Baking Tip (1)
Walnuts contain compounds called anthocyanins. This is the reason why sometimes, our baked goods turn blue. I read that toasting them in the oven before adding to the batter causes a chemical reaction that prevents the color change. The[...]

Baking Tip (7)
A sprinkle of flour on your work surface is the best way to keep your dough from sticking as you roll it into shape. But you have to be careful not to “over-sprinkle,” too much flour can make your bread pastry tough. What you[...]

Baking Tip (5)
Making a peach pie? Here’s a way to prevent those extra juicy peaches from making your bottom crust soggy, sprinkle the pastry-lined pie plate with 3 tablespoons ground bread crumbs before filling with fruit. The bread crumbs will[...]

Baking Tip (8)
Yes, you know you should let the cookie sheets cool before adding the next batch, but it is tempting to toss dough onto the hot pan to speed up the process. Doing so causes the batter to spread, so you have flat and overly crisp cookies. If[...]

Baking Tip (9)
I’ve read this little secret somewhere but I still have not tried it, nevertheless, I’d like to share it with all of you. If you want to cut calories from your favorite cake, use a 12 oz. can of cola in place of the oil, eggs and[...]

Baking Tip #10
Separating a large quantity of eggs for your cake or meringue can take up a lot of time. To speed up the process, pour the eggs into a slotted spoon or colander set over a bowl. The whites will fall through the holes, leaving the yolks[...]

Baking Tip (13)
The last time you tried to write “Happy Birthday” on your daughter’s cake, you ran out of space and were forced to crowd the letters together as you reached the edge. Next time you’re making the dedication, use a[...]