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. Then line the entire pan with parchment or a sheet of foil and pour in batter or casserole ingredients. This has worked many times for me in a pinch when the pan I had on hand was too big and I did not want to end up with a flat cake.
By Carolyn from Bellevue, WA
Baking is an exact science, and it is important to be well prepared. Here's how:
The right tools make all the difference when baking and cooking. I saved for years to acquire the very best kitchen tools I could find, especially for the "luxury" tools that I now consider essentials, such as different scoops for cookies, meatballs, etc.
I am very thrifty. To make my parchment paper last longer, I bake with it at least twice before throwing it away. I use it when baking cookies and bread. I just flip it over and reuse it for the next batch.
When baking cupcakes if I don't fill all of the tins, I put an ice cube in the empty cups. This is easier than filling the empties with water.
Baking parchment paper can be used more than once! I have found I can get two bakings from one sheet of parchment, even though those baking sessions may be more than a week apart.
When making chocolate brownies or cake and the recipe says "grease and flour the pan" substitute Nestle's Quik for the flour. The cake, or whatever you're making, will release from the pan more easily and the extra taste on the sides is a real family pleaser (especially when you make chocolate fudge brownies).
If you have some extra batter when making things like banana or zucchini breads, wash out a used soup or vegetable can. Spray with nonstick spray and fill 2/3 full with batter.
Hello everyone. I hope you had a very happy Holiday. While I was baking cookies with my 8 year old grandson, I complained about all the crumbs left under the cooling rack when I was finished baking and what a chore it was to clean it up.
With the electric oven, my whole wheat muffins were always on the dark side when they finished baking because the oven temperature didn't drop fast enough from 500 to 350 degrees F as printed in the recipe.
I take fruits and put them into a blender and then bake breads, biscuits, cakes etc. with this blend. This way I only have to add a pinch or two of oil. They come out tasteful and really good.
Can flour, butter, sugar, and vanilla that has been left in the cupboard for 3 days be used to make shortbread cookies. Is it safe to eat the cookies even though the ingredients were left in the cupboard in a bowl for 3 days?
I have a car coffee cup that has a screw on lid, and a little tab that opens up to a little hole, where I can drink coffee from. I got tired of getting flour all over everywhere when I just needed some sprinkled on my cooking projects.
What can I substitute for a tart baking dish?
By Harriet
Glass pie dish.:)
I just bought a couple new bread pans. Nice shiny ones. It turns out that because of the shine, the bread browns on the top, but doesn't bake or brown well on the bottom. My husband found the perfect remedy.
If you don't have the air cushioned cookie sheets, just stack two regular cookie sheets together. No more burnt bottoms and lots cheaper than the air sheets! By Debbie
Put a 2 section piece of paper towel on the counter when you start to bake. If you spill anything, it all goes in the trash when you clean up. Mixing spoons and spatulas go on it, too.
When you need a cooling rack for a baking sheet full of cookies or a cake pan just removed from the oven, remove one of your stoves burner grills and set it on the counter top to set the cooling pan on top of it, so air can circulate beneath it.