When you light your oven, pop in the bread pans immediately and you’ll be happily amazed at the resulting lightness of the bread.
Dip the blades of shears in hot water before cutting marshmallows, they won’t stick.
Eggs must always be added and incorporated into the batter, one at a time. With the electric mixer, mix each egg until well combined before adding the next egg --> this affects the texture of the cakes
A spatula is needed for folding the flour mixture or anything into the batter
When scooping cookie dough onto the baking tray, dipping the scoop into a bowl of warm water will make the dough come off easier.
Rinse raisins, dates and figs in very cold water before putting them through the food processor. They will not form such a gummy mass.
Place a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand. You can also use this technique with shredded coconut.
After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie.
A teaspoon of sugar mixed with your yeast and water makes it raise better. Even if you are making bread you can use some sugar. Never mix salt directly with the yeast and water mixture as the salt kills the raising action.
Keep brown sugar in a closed container with an apple in it, the brown sugar will stay soft and moist.
Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar.
Toast oatmeal in the oven before adding to other ingredients when making oatmeal cookies.
When making a meringue pie, add four or five marshmallows cut into pieces or 1/2 cup miniature ones, to meringue just before spreading. The marshmallows give both flavor and body to the meringue.
Use a pastry wheel to cut rolled cookie dough in squares or diamonds, much less rolling and very pretty.