We all have tips and tricks we stick by when it comes to baking, or cooking. Tips that we love, cherish and pass on with pride to our friends and family. In my family we have a cookie day tradition. This tradition started forever ago, its simply a weekend or weekday night about a week before Christmas where we all get together at her house and just bake. I think this past year it was over 40 dozen cookies made... She has this trick, particularly with chocolate chip cookies, where she'll make the dough, roll it into half-inch balls and freeze them. Then she can pop some in whenever company (or grandkids) are coming. Not always do the cookie dough balls make it to the oven however. Today, after polling some Facebook users, we're sharing some of their tips.
The water displacement method is a good way to measure solids like shortening. If you need 1/3 cup of shortening for a recipe, fill a measuring cup with water to the 1/3 mark. Spoon in shortening until the water level is at the 2/3 mark. Pour the water off...Voila... 1/3 cup of shortening. :) [Don't do this with sugar... LOL ;) ]
--Hanne M.
Put a cup of miracle whip in your cakes(without taking anything from the recipe), it will make your cake really moist.
--Renee P.
When baking a pizza, poke a small hole in the center to allow for even baking.
--Dean D.
Add butter, cooking spray or oleo to boiling water before cooking pastas, they won't stick together!
--Terri K.
When making a cake, substitute apple sauce for the oil, equal amount. Really makes the cake moist.
--Rena L.
A can of ro-tel and a hunk of velveeta...microwave on high til it burns the roof of your mouth.
--Mike M.
This is a very yummy recipe that my sister gave me, Savory Crescent Chicken Squares Recipe(Pillsbury) and Streusel Coffee Cake Recipe (Betty Crocker) is one of the easiest baking recipes to make
--Jill B.
I add water to my banana bread (16 T) to make it moist. I also found the riper the banana the moister the bread. Don't be afraid to use an all brown banana. I take cookies out when they look like they could still use a minute or two. They bake awhile after they're outta the oven and that way they stay soft. And any cake recipe I use involves sour cream, water, milk, or buttermilk. Without any of this it's guaranteed you're gonna end up with a dry cake.
--Corissa V.
What tips do you rely on? Do you use an extra 1/4 cup of flour in your cookies? Or constantly keep a box of brownie mix on hand, just in case? Or perhaps an entire cupboard of cookie cutters, flour and sugar for those random "I'm in a baking mood" moments? What are some of your favorite 'works every time' tricks? Share them here, from Grandma, Mom, or even your Better-Cook sister.
All our love, ABYS
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