Helpful Hints

Use unsweetened applesauce to cut the fat in baked goods. Start with half the fat and replace the other half with unsweetened applesauce. (1/2 c. applesauce + 1/2 c. oil = 1 c. oil or ¾ c. applesauce + ¼ c. oil = 1 c. oil).

10 Secrets To Baking The PERFECT Chocolate Chip Cookie!

Every chocolate chip cookie batter starts with the same basic ingredients, but did you know there’s actually a science behind making the perfect cookie?

  1. Ooey-gooey: Add 2 cups more flour.
  2. A nice tan: Set the oven higher than 350 degrees. Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees.
  3. Chrispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
  4. Chewy: Substitute bread flour for all-purpose flour.
  5. Just like store-bought: Trade the butter for shortening. This ups the texture but reduces some flavor - try using half butter and half shortening.
  6. Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
  7. Cakey: Use more baking soda because it releases carbon dioxide when heated, which makes cookies puff up.
  8. Butterscotch Flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
  9. Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.
  10. More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors.

Coat berries, raisins and nuts with flour, before adding to batter to prevent them from sinking to the bottom and clumping up.

To make meringue, let egg white stand at room temperature for maximum volume before beating.

To prevent apple pies from getting juicy or soggy on the bottom, crush a few cornflakes and sprinkle over the bottom crust before adding apples.

When making rice krispie treats, coat saucepan with a vegetable spray or oil before melting marshmallows. This prevents sticking and makes clean up easy. Before pressing the mixture into the pan run your hands under cold water. The marshmallow won’t stick to your fingers.

To make whipping cream from scratch, chill beaters and bowl in the freezer ahead of time. Beat 1 cup heavy whipping cream (regular whipping cream is fine) until stiff peaks are just about to form. Beat in 1 t. vanilla or 2 Tbls. of powdered sugar. Powdered sugar helps so that it won’t lose its consistency and break down. Make sure not to over-beat, cream will then become lumpy and butter-like.

In cookies: Add 1/3 to ½ cup old-fashioned oats and subtract ¼ c. all-purpose flour; eliminate a quarter of the sugar and increase vanilla extract by ¼ t.

In cakes: Replace half of the fat (butter, margarine or oil) with unsweetened applesauce, and then reduce sugar by about a spoonful.

In cookies, brownies and muffins: Replace up to half of the all-purpose flour with whole-wheat pastry flour.