Don't have the correct size baking pan for a cake or casserole? Downsize a larger one by simply molding a piece of heavy duty foil and fitting it in the pan to adjust for the desired dimensions as shown. You could also add a second piece of foil perpendicular to the one in place to adjust the width of the pan as well as the length.
By Carolyn from Bellevue, WA
When making cookies and squares, I never find that I need as many chocolate chips or nuts as the recipe calls for. I have reduced the fat content of the sweets and have some ingredients left over for the next batch.
For many recipes, shortening and butter can be used relatively interchangeably. This is a page about substituting butter for shortening.
Paper liners can make removing muffins easier. However, a layer of butter or shortening will also allow the muffins to come out just fine. This is a page about using muffin pans without paper liners.
According to some cooks the best way to remember the difference is that dark pans result in darker crusts, or cookie bottoms and lighter pans mean higher ones. This is a page about when to use dark or light baking pans.
Unbleached all purpose flour is interchangeable with regular all purpose flour. The only difference is that the unbleached flour hasn't gone through the chemical process to make it white.
This is a page about low-fat baking tips. You can reduce the fat in your baked goods without a loss of flavor.
This page contains Christmas baking tips and tricks. A tradition for this winter holiday is many, yummy baked treats.
