Baking Tips Library


Featured Baking Tip
Easy Pie Crust Clean-up
To avoid a mess, I dump all the ingredients into a zip lock bag then knead to mix. I form a ball and then roll it out between 2 sheets of wax paper. No fuss, no mess and no bowls to wash.

Submitted By: Brenda
Evanston, IL

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General


I roll out pie crusts on a lightly floured piece of waxed paper. I also lightly flour the rolling pin. It's much easier to lift crust on to pie plate and then just peel away paper.

Submitted by: Patricia
Palmyra, VA


when I ship my cookies I use popcorn for packing,This seems to work out great for me

Submitted by: Beverly
Memphis , TN


When baking a pie, I preheat a cookie sheet to put the pie on to enable the bottom crust to brown also.

Submitted by: Annette
Winsted, CT


When baking dinner rolls, sprinkle water on top of the rolls and they will bake a crispy brown.

Submitted by: ruth
lexington , NC

Flavored Coffee
To boost the flavor in frostings, puddings or cake I substitute flavored liquid coffee creamer for a small portion of the milk called for in the recipe.

Submitted by: Nancy
Lafayette, IN

Peanut Butter Blossoms
When making HERSHEY'S Chewy Peanut Butter Blossoms, keep the HERSHEY'S KISSES Brand Chocolates in the refrigerator until you are ready to put them in the middle of the cookie. They will be slightly hard and this makes them easier to handle when unwrapping them and when pushing them into the center of each cookie ball.

Submitted by: Susan
Fort Worth, TX

Space Saving Tip
One house I lived in, I was very limited in space. When I baked, I set my ironing board up, put a table cloth on it, and used it to cool my goodies.

Submitted by: Deb
Springhill, Canada, AL

toast your nuts
Toasting your nuts before adding them to your baked product greatly enhances the flavor of it.

Submitted by: Beverly
Rochester, NY

Butter Tip
Don't use tub butter or margarine. If you do use margarine only use some that is at least 80% vegetable oil.

Submitted by: Paola
sacramento, CA

Pie Crust Easy Cleanup
Pie Crust: To avoid a mess, I dump all the ingredients into a zip lock bag then knead to mix. I form a ball and then roll it out between 2 sheets of wax paper. No fuss, no mess and no bowls to wash.

Submitted by: Brenda
Evanston, IL

Page 1 of 6 (52 Tips Found)
1 2 3 4 5 6
 

 

Beat
To combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the ingredients are smooth and uniform.

Blend
To combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job.

Boil
To heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.

Fold
To combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.

Grease
To rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper or paper towels, to prevent food from sticking during baking. Nonstick cooking spray may also be used; do not use butter or margarine (especially in a baked recipe) because sticking may occur.

Grease and Flour
To rub the inside surface of a pan with solid shortening before dusting it with flour, to prevent food from sticking during baking. After flouring the pan, turn it upside down, tapping the bottom to remove excess flour. If the batter to be added to the pan is chocolate, HERSHEY'S Cocoa may be used in place of flour to add a rich brown coating to the final product.

Heat Oven
To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before adding food. Heating takes about 10 minutes.

Mix
To combine ingredients in any way that distributes them evenly. This can be accomplished using a hand utensil or an electric mixer.

Soften
To allow cold food, such as butter, margarine or cream cheese, to stand at room temperature until no longer hard. Generally this will take 30 to 60 minutes.

Stir
To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.

Whip
To beat ingredients with a wire whisk, hand rotary beater or electric mixer to add air and increase volume until ingredients are light and fluffy, such as with whipping cream or egg whites.