A FEW TIPS

Okay, I am often accused of leaving out ingredients and or methods of baking when I give out a recipe, so I thought now would be a good time to include some of the things I have learned through the years.

TIP #1 I hate cleaning, so I will often take extra steps during baking to prevent extra cleaning. I use a measuring bowl to measure liquids AND mix in, so I don't have to wash another measuring cup. I also use the same measuring cup for oil, then corn syrup or molasses so that the latter doesn't stick. (use oil first!)

TIP #2 Kneading, and getting the right quantity of flour, are the keys to good bread. If you don't knead, or don't knead as long as it says to, your bread will not be as successful. If something says to knead for 10 mins, it is a pretty good workout.

TIP #3 If the dough looks sticky or dry with bread or cookies, etc. it will probably not work properly. The amount of flour you need for baking depends on altitude, weather, temperature of your kitchen, etc. With cookies, if the dough is too sticky, add some flour BY THE TABLESPOON; if too dry, add some more butter (1 T)or a tablespoon of milk. Adding more liquid is trickier and doesn't always work.

TIP #4 With baking, there is chemistry involved, and you have to adhere pretty closely to the right measurements or your product will not work, but with cooking, you can usually change items, add to taste, substitute, and personalize the recipe. I add a tablespoon of vanilla instant pudding to much of my baking, though, and take out a little of the sugar. This adds moisture, but also makes things a little sweeter, so make sure that works with your recipe!

TIP #5 Make brownies in a metal pan.

TIP #6 Use the cooling rack! This lets air circulate under your baking, and makes it "set" evenly, and not be soggy. I know it is one more thing to wash, but it actually makes a difference.

TIP #7 Buy baking ingredients around November/December in larger quantities, as they are usually on sale. Keep in the freezer for freshness. (powdered sugar, brown sugar, chocolate chips, other flavored chips, extracts--but I wouldn't keep those in the freezer!)Patti has found that some things (like pumpkin) are ONLY available during the holiday season, so stock up while all the best varieties are out!

TIP #8 If you already have the mess out, and the recipe can be doubled, make two and freeze one for later.