BAKING??? ?
Q. what's your favorite dessert to bake?
Asked by Tina - Sun Sep 28 22:14:41 2008 - - 6 Answers - 0 Comments
A. I love making cheesecakes One of my favorites is Mini Chocolate cheesecakes Cheesecakes 9 creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies 2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened 1 cup granulated sugar 1/4 cup unsweetened baking cocoa 2 teaspoons vanilla 3 eggs Whipped Cream 3/4 cup whipping (heavy) cream 2 tablespoons granulated or powdered sugar 1. Heat oven to 350F. Line 18 meduim muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup. 2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat… [cont.]
Answered by angelrose1282 - Sun Sep 28 23:04:26 2008
Q. what's your favorite dessert to bake?
Asked by Tina - Sun Sep 28 22:14:41 2008 - - 6 Answers - 0 Comments
A. I love making cheesecakes One of my favorites is Mini Chocolate cheesecakes Cheesecakes 9 creme-filled chocolate sandwich cookies or 18 vanilla wafer cookies 2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened 1 cup granulated sugar 1/4 cup unsweetened baking cocoa 2 teaspoons vanilla 3 eggs Whipped Cream 3/4 cup whipping (heavy) cream 2 tablespoons granulated or powdered sugar 1. Heat oven to 350F. Line 18 meduim muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Split sandwich cookies in half. Place 1 cookie half, middle side up, in each cup. Or place 1 wafer cookie, flat side down, in each cup. 2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat… [cont.]
Answered by angelrose1282 - Sun Sep 28 23:04:26 2008
Can i use baking soda instead of baking powder when baking sugar cookies?
Q. It is my first time baking sgar cookies from scratch, and the recipes i found online says use baking powder. The thing is i only have baking soda. As i am typing this question, i see that another person has asked if they could use baking powder instead of baking soda, my real question is, Can i use baking soda for my sugar cookies and does it work both ways of using the baking suppliment.
Asked by Cindie N - Sun Aug 19 21:19:21 2007 - - 6 Answers - 1 Comments
A. Sugar Cookies Recipe 1 large egg 2 teaspoons pure vanilla extract 1 cup (2 sticks) unsalted butter, slightly soft 1/2 cup granulated sugar 3 tablespoons confectioners' sugar 1/4 teaspoon fine salt 2 cups all-purpose flour, plus as needed For Decorating: 1 cup confectioners' sugar About 1 tablespoon milk Food coloring, if desired Sprinkles, candies, cored sugar as desired Whisk the egg and vanilla in a small bowl and set aside. With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute.… [cont.]
Answered by Ms. Diamond Girl - Sun Aug 19 22:16:38 2007
Q. It is my first time baking sgar cookies from scratch, and the recipes i found online says use baking powder. The thing is i only have baking soda. As i am typing this question, i see that another person has asked if they could use baking powder instead of baking soda, my real question is, Can i use baking soda for my sugar cookies and does it work both ways of using the baking suppliment.
Asked by Cindie N - Sun Aug 19 21:19:21 2007 - - 6 Answers - 1 Comments
A. Sugar Cookies Recipe 1 large egg 2 teaspoons pure vanilla extract 1 cup (2 sticks) unsalted butter, slightly soft 1/2 cup granulated sugar 3 tablespoons confectioners' sugar 1/4 teaspoon fine salt 2 cups all-purpose flour, plus as needed For Decorating: 1 cup confectioners' sugar About 1 tablespoon milk Food coloring, if desired Sprinkles, candies, cored sugar as desired Whisk the egg and vanilla in a small bowl and set aside. With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute.… [cont.]
Answered by Ms. Diamond Girl - Sun Aug 19 22:16:38 2007
what is the different between Baking Soda and Baking Powder?
Q. I like to bake brownie, the recipe that i hv need Baking Power. Could I use baking soda instead of baking powder?
Asked by Sunshine - Tue Nov 21 07:39:05 2006 - - 2 Answers - 0 Comments
A. Baking powder makes the food rise (some ppl use it to bake cakes) Baking soda levels food (used when baking cookies)
Answered by Ms. Chayel - Tue Nov 21 07:48:05 2006
Q. I like to bake brownie, the recipe that i hv need Baking Power. Could I use baking soda instead of baking powder?
Asked by Sunshine - Tue Nov 21 07:39:05 2006 - - 2 Answers - 0 Comments
A. Baking powder makes the food rise (some ppl use it to bake cakes) Baking soda levels food (used when baking cookies)
Answered by Ms. Chayel - Tue Nov 21 07:48:05 2006
Can you use baking soda from the fridge for baking cookies?
Q. I want to bake cookies but the only baking soda I have is the one in the fridge. Can I use that?
Asked by Amy T - Thu Mar 22 14:41:51 2007 - - 15 Answers - 0 Comments
A. sure, as long as it is still "fresh". To test, put some on a spoon and add a few drops of vinegar. If it bubbles and fizzes, its fine. If not, its too old and will not work in your cookies.
Answered by Carrie M - Thu Mar 22 14:48:45 2007
Q. I want to bake cookies but the only baking soda I have is the one in the fridge. Can I use that?
Asked by Amy T - Thu Mar 22 14:41:51 2007 - - 15 Answers - 0 Comments
A. sure, as long as it is still "fresh". To test, put some on a spoon and add a few drops of vinegar. If it bubbles and fizzes, its fine. If not, its too old and will not work in your cookies.
Answered by Carrie M - Thu Mar 22 14:48:45 2007
Any difference to baking temperatures if baking container is of different size?
Q. If a recipe states 150degrees Celcius for 1 hour in a 8" baking tin, is there a difference if I use 2 smaller baking tins? How should I adjust?
Asked by momofash1997 - Thu Aug 23 05:11:39 2007 - - 2 Answers - 0 Comments
A. No change to the temperature, but the time it takes to bake needs to be adjusted. If the tin is smaller, then you should bake for about 45 mins, and check, it may need slightly longer or slightly less.
Answered by ellen d - Thu Aug 23 05:17:12 2007
Q. If a recipe states 150degrees Celcius for 1 hour in a 8" baking tin, is there a difference if I use 2 smaller baking tins? How should I adjust?
Asked by momofash1997 - Thu Aug 23 05:11:39 2007 - - 2 Answers - 0 Comments
A. No change to the temperature, but the time it takes to bake needs to be adjusted. If the tin is smaller, then you should bake for about 45 mins, and check, it may need slightly longer or slightly less.
Answered by ellen d - Thu Aug 23 05:17:12 2007
Do I bake bread rolls in the oven at the same temperature as advised for baking a whole loaf?
Q. Am following a recipe for a wholemeal loaf but want to make rolls instead. Is it ok to stick to the same recipe? Do I need to adjust the oven temperature and time when baking? Thanks!
Asked by coco - Fri Jun 1 16:35:50 2007 - - 6 Answers - 1 Comments
A. The temp should stay the same. But check the rolls after about 20 minutes (it depends on the size of them of course). Check that the bottoms are nicely browned and they feel light (not heavy, like they did when they were dough - this is because most of the moisture will have baked out of them). They should be done 5 to 10 minutes sooner than an entire loaf would be. cheers
Answered by dworld_1999 - Sat Jun 2 06:22:13 2007
Q. Am following a recipe for a wholemeal loaf but want to make rolls instead. Is it ok to stick to the same recipe? Do I need to adjust the oven temperature and time when baking? Thanks!
Asked by coco - Fri Jun 1 16:35:50 2007 - - 6 Answers - 1 Comments
A. The temp should stay the same. But check the rolls after about 20 minutes (it depends on the size of them of course). Check that the bottoms are nicely browned and they feel light (not heavy, like they did when they were dough - this is because most of the moisture will have baked out of them). They should be done 5 to 10 minutes sooner than an entire loaf would be. cheers
Answered by dworld_1999 - Sat Jun 2 06:22:13 2007
If i want to bake a cake, and only have plain flour not selfraising, would baking soda work?
Q. me and my friend are going to bake a cake, but the only problem is that we dont have and selfraising flour. we only have plain flour. if i added baking soda, the the plain flour, would it work?
Asked by Smazie M - Tue Jul 29 08:25:34 2008 - - 5 Answers - 0 Comments
A. baking soda needs an acid to work or your cake will be flat and bitter. I have never used self rising flour and I have been baking for 40 years so that tells me you are in a different country. Regular flour works just fine, your cake will be a bit heavier. google baking soda substitutions and see if that gets you some help.
Answered by ckngbbbls - Tue Jul 29 09:25:28 2008
Q. me and my friend are going to bake a cake, but the only problem is that we dont have and selfraising flour. we only have plain flour. if i added baking soda, the the plain flour, would it work?
Asked by Smazie M - Tue Jul 29 08:25:34 2008 - - 5 Answers - 0 Comments
A. baking soda needs an acid to work or your cake will be flat and bitter. I have never used self rising flour and I have been baking for 40 years so that tells me you are in a different country. Regular flour works just fine, your cake will be a bit heavier. google baking soda substitutions and see if that gets you some help.
Answered by ckngbbbls - Tue Jul 29 09:25:28 2008
Why do we put baking soda in a recipe?
Q. I am trying to create this recipe, and it is not quite where I want it to be. I am wondering if adding baking soda to the mix will make it just the way I want it. They are bagels with eggs, oil, salt, flour and then you boil them. Let them dry out, then bake them. They come out soft, I want a little crunch to it. If I put baking soda, can I boil them? Thanks you guys are great. C w Thanks for the recipe. I will try it. I love bagels.
Asked by Niente - Thu Mar 19 21:39:55 2009 - - 8 Answers - 0 Comments
A. Baking soda is bicarbonate of soda in powder form and is used as a leavening agent in baking. It reacts with acid (buttermilk, lemon juice, vinegar etc.) creating carbon dioxide which causes the baked goods to puff up. Baking soda will have nothing to react with if you add it to your recipe. Double acting baking POWDER will react to the heat of boiling, but I don't know if you want the extra lift this will cause. You might try brushing a lightly beaten egg over the top of the bagel before you bake it.
Answered by Mr. Grummp - Thu Mar 19 21:49:41 2009
Q. I am trying to create this recipe, and it is not quite where I want it to be. I am wondering if adding baking soda to the mix will make it just the way I want it. They are bagels with eggs, oil, salt, flour and then you boil them. Let them dry out, then bake them. They come out soft, I want a little crunch to it. If I put baking soda, can I boil them? Thanks you guys are great. C w Thanks for the recipe. I will try it. I love bagels.
Asked by Niente - Thu Mar 19 21:39:55 2009 - - 8 Answers - 0 Comments
A. Baking soda is bicarbonate of soda in powder form and is used as a leavening agent in baking. It reacts with acid (buttermilk, lemon juice, vinegar etc.) creating carbon dioxide which causes the baked goods to puff up. Baking soda will have nothing to react with if you add it to your recipe. Double acting baking POWDER will react to the heat of boiling, but I don't know if you want the extra lift this will cause. You might try brushing a lightly beaten egg over the top of the bagel before you bake it.
Answered by Mr. Grummp - Thu Mar 19 21:49:41 2009
How do I get baking soda out of the steam holes in my iron?
Q. OK, so I needed to clean the sole plate of my iron. I Googled "clean an iron" and found a web page that advised using a paste of baking soda and water to clean the sole plate. I did that, and the sole plate is clean, but the baking soda paste stuck in the steam holes in the sole plate. I've already spent half an hour with a toothpick trying to get the baking soda out. There's got to be a better way!
Asked by Riki G - Mon Aug 13 00:28:40 2007 - - 11 Answers - 0 Comments
A. Get an old towel, fill the iron with water and a bit of viniger, and crank it to it's highest setting. Then iron the towel until the water runs out and this should clean the holes out. keep doing this til it is to your likings. If that doesn't work you can always try a toothbrush or pipecleaner . Hope this Helps ;)
Answered by Elizabeth B - Mon Aug 13 00:33:29 2007
Q. OK, so I needed to clean the sole plate of my iron. I Googled "clean an iron" and found a web page that advised using a paste of baking soda and water to clean the sole plate. I did that, and the sole plate is clean, but the baking soda paste stuck in the steam holes in the sole plate. I've already spent half an hour with a toothpick trying to get the baking soda out. There's got to be a better way!
Asked by Riki G - Mon Aug 13 00:28:40 2007 - - 11 Answers - 0 Comments
A. Get an old towel, fill the iron with water and a bit of viniger, and crank it to it's highest setting. Then iron the towel until the water runs out and this should clean the holes out. keep doing this til it is to your likings. If that doesn't work you can always try a toothbrush or pipecleaner . Hope this Helps ;)
Answered by Elizabeth B - Mon Aug 13 00:33:29 2007
What is the difference in baking with microwave oven and a typical oven?
Q. Well, I am totally confused about baking stuff in ovens. The ones I usually see on TV and read on recipes about baking is that it should be put in the "OVEN" for about blahblahblah minutes. I don't know if it would be okay to use our microwave oven since we don't have the big oven at home. If it is possible, please give me the difference if I bake stuff in the microwave than just using the big oven. Thanks. :D
Asked by extraordinaireprincess - Wed Feb 18 10:30:52 2009 - - 3 Answers - 0 Comments
A. Baked goods (and cooked foods) will never be as good in a microwave. It cooks too fast, and intensively. You'll have harder areas (and gluey textures in baked potatoes). You need the air circulation all around it too, to insure even cooking/baking. Microwaves are intended to heat up and defrost foods, not do actual "cooking" in them
Answered by TX2step - Wed Feb 18 10:39:32 2009
Q. Well, I am totally confused about baking stuff in ovens. The ones I usually see on TV and read on recipes about baking is that it should be put in the "OVEN" for about blahblahblah minutes. I don't know if it would be okay to use our microwave oven since we don't have the big oven at home. If it is possible, please give me the difference if I bake stuff in the microwave than just using the big oven. Thanks. :D
Asked by extraordinaireprincess - Wed Feb 18 10:30:52 2009 - - 3 Answers - 0 Comments
A. Baked goods (and cooked foods) will never be as good in a microwave. It cooks too fast, and intensively. You'll have harder areas (and gluey textures in baked potatoes). You need the air circulation all around it too, to insure even cooking/baking. Microwaves are intended to heat up and defrost foods, not do actual "cooking" in them
Answered by TX2step - Wed Feb 18 10:39:32 2009
What is the ratio of baking soda to baking powder when making muffins?
Q. I put equal amounts of baking soda and baking powder in, and I know I did the wrong thing. My muffins did not rise well. Plea help!
Asked by cookingisfun - Thu Jul 3 10:22:21 2008 - - 2 Answers - 0 Comments
A. There isn't a specific ratio of baking soda to baking powder. In fact, some recipes call for just one or the other (they each reactive to different ingredients in a recipe) ... best ever muffins 1-1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 c. soft shortening 1 egg 1/2 c. milk Mix flour, sugar, baking powder & salt in bowl. Mix shortening in with pastry blender (or 2 forks). Add beaten egg & milk and stir until just moist. Fill muffin cups 2/3 full. Bake at 400 for 20-25 min. ... Makes 12-14 Fresh blueberries, or raspberries, or mini chocolate chips can also be added
Answered by TX2step - Thu Jul 3 10:31:04 2008
Q. I put equal amounts of baking soda and baking powder in, and I know I did the wrong thing. My muffins did not rise well. Plea help!
Asked by cookingisfun - Thu Jul 3 10:22:21 2008 - - 2 Answers - 0 Comments
A. There isn't a specific ratio of baking soda to baking powder. In fact, some recipes call for just one or the other (they each reactive to different ingredients in a recipe) ... best ever muffins 1-1/2 c. flour 1/2 c. sugar 2 tsp. baking powder 1/2 tsp. salt 1/4 c. soft shortening 1 egg 1/2 c. milk Mix flour, sugar, baking powder & salt in bowl. Mix shortening in with pastry blender (or 2 forks). Add beaten egg & milk and stir until just moist. Fill muffin cups 2/3 full. Bake at 400 for 20-25 min. ... Makes 12-14 Fresh blueberries, or raspberries, or mini chocolate chips can also be added
Answered by TX2step - Thu Jul 3 10:31:04 2008
Can baking powder be a substitute for baking soda?
Q. I accidently got baking powder instead of baking soda and I used it in funnel cakes when it called for baking soda, and I didn't taste any difference. But if I'm making cookies, is it sgoing to be a disaster? And in case someone doesn't know, funnel cakes are fried in veggie oil.
Asked by Mika - Fri Aug 21 22:02:48 2009 - - 6 Answers - 0 Comments
A. No it's not, they react to different things. One reacts to acid the other something else. When they react it makes the baked good rise (As would yeast.) the reason it worked before is it probably had both. But don't use it with cookies, they will get all bubbley and liquidy.
Answered by C is for COOKIE! - Fri Aug 21 22:07:08 2009
Q. I accidently got baking powder instead of baking soda and I used it in funnel cakes when it called for baking soda, and I didn't taste any difference. But if I'm making cookies, is it sgoing to be a disaster? And in case someone doesn't know, funnel cakes are fried in veggie oil.
Asked by Mika - Fri Aug 21 22:02:48 2009 - - 6 Answers - 0 Comments
A. No it's not, they react to different things. One reacts to acid the other something else. When they react it makes the baked good rise (As would yeast.) the reason it worked before is it probably had both. But don't use it with cookies, they will get all bubbley and liquidy.
Answered by C is for COOKIE! - Fri Aug 21 22:07:08 2009
What does turning mean after baking for that many minutes?
Q. I'm preparing to bake some frozen tater tots in the oven and it says, "Bake 15-20 minutes(turning after 10 minutes) Does that mean to turn to turn the tater tots or the pan around in the middle of baking? Thanks.
Asked by nwofu - Sun Feb 28 15:38:53 2010 - - 3 Answers - 0 Comments
A. Flip the tater tot over so both sides get crispy and neither gets burned.
Answered by Scott - Sun Feb 28 15:50:51 2010
Q. I'm preparing to bake some frozen tater tots in the oven and it says, "Bake 15-20 minutes(turning after 10 minutes) Does that mean to turn to turn the tater tots or the pan around in the middle of baking? Thanks.
Asked by nwofu - Sun Feb 28 15:38:53 2010 - - 3 Answers - 0 Comments
A. Flip the tater tot over so both sides get crispy and neither gets burned.
Answered by Scott - Sun Feb 28 15:50:51 2010
Is there any difference between baking powder and baking soda?
Q. I have a bread recipe which requires "baking soda",can I use baking powder?
Asked by jassymink - Thu Sep 27 15:32:20 2007 - - 9 Answers - 0 Comments
A. YES there is a difference. NO, you can not use baking powder in place of baking soda. Baking powder is a mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water. Baking soda is pure Sodium Bicarbonate, a naturally occurring white crystalline substance with a number of household uses. When it comes to baking, sodium bicarbonate is the leavening agent that helps turn out light, airy breads and cakes of great heights.
Answered by flamingo_sandy - Thu Sep 27 15:37:19 2007
Q. I have a bread recipe which requires "baking soda",can I use baking powder?
Asked by jassymink - Thu Sep 27 15:32:20 2007 - - 9 Answers - 0 Comments
A. YES there is a difference. NO, you can not use baking powder in place of baking soda. Baking powder is a mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water. Baking soda is pure Sodium Bicarbonate, a naturally occurring white crystalline substance with a number of household uses. When it comes to baking, sodium bicarbonate is the leavening agent that helps turn out light, airy breads and cakes of great heights.
Answered by flamingo_sandy - Thu Sep 27 15:37:19 2007
what is the difference between baking soda and baking powder?
Q. my recipe calls for baking powder, will it taste different if i use baking soda? its only a 1/2 tsp. what if i add cream of tartar? how much?
Asked by LOONEY LADY - Thu Sep 13 21:31:28 2007 - - 3 Answers - 0 Comments
A. For 1 teaspoon of baking powder, substitute 1/4 teaspoon of baking soda + 1/2 teaspoon of cream of tartar. So for your recipe, add 1/8 teaspoon baking soda + 1/4 teaspoon cream of tartar.
Answered by nanaverm - Thu Sep 13 21:49:00 2007
Q. my recipe calls for baking powder, will it taste different if i use baking soda? its only a 1/2 tsp. what if i add cream of tartar? how much?
Asked by LOONEY LADY - Thu Sep 13 21:31:28 2007 - - 3 Answers - 0 Comments
A. For 1 teaspoon of baking powder, substitute 1/4 teaspoon of baking soda + 1/2 teaspoon of cream of tartar. So for your recipe, add 1/8 teaspoon baking soda + 1/4 teaspoon cream of tartar.
Answered by nanaverm - Thu Sep 13 21:49:00 2007
is there a big difference between baking soda and baking powder when making pancakes?
Q. I'm making pancakes and the recipe calls for baking powder but I only have baking soda. Is that ok?
Asked by pretty shy - Sat May 19 15:31:39 2007 - - 4 Answers - 0 Comments
A. No, the two are not interchangable. They have to do with balancing acids in the foods you cook. Unfortunately you will not be able to use baking soda instead of powder, but you may be able to find a recipe that does not call for baking powder.
Answered by Wildflower - Sat May 19 15:40:49 2007
Q. I'm making pancakes and the recipe calls for baking powder but I only have baking soda. Is that ok?
Asked by pretty shy - Sat May 19 15:31:39 2007 - - 4 Answers - 0 Comments
A. No, the two are not interchangable. They have to do with balancing acids in the foods you cook. Unfortunately you will not be able to use baking soda instead of powder, but you may be able to find a recipe that does not call for baking powder.
Answered by Wildflower - Sat May 19 15:40:49 2007
Can you make cookies without shortening, baking powder or baking soda?
Q. So, I'm a college student who is trying to bake cookies for a friend who's had some bad times in the past few days. I've got eggs, oatmeal, chocolate chips, flour, white sugar, salt, milk, oil and margarine, but no shortening or baking powder/soda, which seems to be crucial for many recipes. Can you make cookies without these ingredients?
Asked by like_daisies - Sun Aug 12 00:13:34 2007 - - 5 Answers - 0 Comments
A. I am fairly sure you don't need any of those things to make no bake cookies. You do, however, need peanut butter...and the recipe. most call for cocoa powder but these use choc. chips!
Answered by Kristin D - Sun Aug 12 00:22:18 2007
Q. So, I'm a college student who is trying to bake cookies for a friend who's had some bad times in the past few days. I've got eggs, oatmeal, chocolate chips, flour, white sugar, salt, milk, oil and margarine, but no shortening or baking powder/soda, which seems to be crucial for many recipes. Can you make cookies without these ingredients?
Asked by like_daisies - Sun Aug 12 00:13:34 2007 - - 5 Answers - 0 Comments
A. I am fairly sure you don't need any of those things to make no bake cookies. You do, however, need peanut butter...and the recipe. most call for cocoa powder but these use choc. chips!
Answered by Kristin D - Sun Aug 12 00:22:18 2007
In baking, what's the difference between beating and mixing?
Q. I'm baking cookies... thank you everyone!!
Asked by Debtom - Sun Dec 30 14:59:31 2007 - - 14 Answers - 0 Comments
A. mixing is stirring it up until it is throughly blended. Beating is more like whipping it, a faster mix that beats all the ingredients together. You will beat the eggs, butter and sugar together.. you want it to be a nice creamy fluffy consistency.. you will mix the flour in to it.. a steady stirring to get it well blended together.
Answered by silly_me - Sun Dec 30 15:03:42 2007
Q. I'm baking cookies... thank you everyone!!
Asked by Debtom - Sun Dec 30 14:59:31 2007 - - 14 Answers - 0 Comments
A. mixing is stirring it up until it is throughly blended. Beating is more like whipping it, a faster mix that beats all the ingredients together. You will beat the eggs, butter and sugar together.. you want it to be a nice creamy fluffy consistency.. you will mix the flour in to it.. a steady stirring to get it well blended together.
Answered by silly_me - Sun Dec 30 15:03:42 2007
After baking cookies, what is the best way to keep them fresh for Christmas?
Q. I would like to start baking today.
Asked by Taraand Willie4EVER - Wed Dec 12 12:13:51 2007 - - 8 Answers - 0 Comments
A. My grandma would bake hers and store them in airtight containers and put them in the refrigerator or she would store them out on the back porch. The porch was screened in and she didn't have alot of room in the freezer and since it was cold outside she would take advantage of it. You could also mix all your doughs up and then freeze them and make them a few days before Christmas. That way they will stay really fresh and keep you from eating all them before Christmas.
Answered by Laughing with you not at you - Wed Dec 12 12:20:33 2007
Q. I would like to start baking today.
Asked by Taraand Willie4EVER - Wed Dec 12 12:13:51 2007 - - 8 Answers - 0 Comments
A. My grandma would bake hers and store them in airtight containers and put them in the refrigerator or she would store them out on the back porch. The porch was screened in and she didn't have alot of room in the freezer and since it was cold outside she would take advantage of it. You could also mix all your doughs up and then freeze them and make them a few days before Christmas. That way they will stay really fresh and keep you from eating all them before Christmas.
Answered by Laughing with you not at you - Wed Dec 12 12:20:33 2007
How long after baking does shortbread cookies expire?
Q. I baked a batch of shortbread cookies today and I was wondering when do shortbread cookies normally expire? How long does it take after the baking for it to expire? Thanks so much!
Asked by Fire & Ice - Fri Jul 3 10:56:41 2009 - - 1 Answers - 0 Comments
A. As long as you store them in an airtight container or firmly wrap them in clear wrap you should be able to keep them about 10 days. If you're really worried about it though, why not freeze some? Again just firmly wrap them (airtight = no freezer burn) and put them in the freezer. Take them out about an hour before you want to serve them. Good luck and keep baking yummies.
Answered by Littlemswright - Fri Jul 3 11:11:19 2009
Q. I baked a batch of shortbread cookies today and I was wondering when do shortbread cookies normally expire? How long does it take after the baking for it to expire? Thanks so much!
Asked by Fire & Ice - Fri Jul 3 10:56:41 2009 - - 1 Answers - 0 Comments
A. As long as you store them in an airtight container or firmly wrap them in clear wrap you should be able to keep them about 10 days. If you're really worried about it though, why not freeze some? Again just firmly wrap them (airtight = no freezer burn) and put them in the freezer. Take them out about an hour before you want to serve them. Good luck and keep baking yummies.
Answered by Littlemswright - Fri Jul 3 11:11:19 2009
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Blogger Beth Terry from Oakland, California swears by baking soda. She uses it for almost everything: face and body cleanser, toothpaste, mouthwash, ...
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My Ode to Blogbakers... "Blogbakers, blogbakers, make us a blog, Make it and . bake. it as fast as you can Ice it and spice it and mark it with 'B', Pop it onto the web for bakers and me!!! ...
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