Thursday, August 30, 2007

Tips for a Great cake

* Use cake flour if the recipe calls for it. If you don't have it on hand, measure 2 tablespoons of cornstarch into a 1-cup dry measure, then fill with all-purpose flour and blend.

* Use aluminum pans with a dull finish and straight sides.* Cake pans should be at least half full with batter.

* Use vegetable shortening to grease pans.

* The perfect temperature for baking most cakes is 350 degrees.

* Bake cakes in the center of the oven.

* Don't open the oven door until you're very sure the cake is close to done.

* To see if it's done: Touch the center of the cake. If it springs back and the sides have pulled away from the pan, it's done. Or try the toothpick test. Insert a toothpick in the center. If the toothpick is clean and dry when you pull it out, the cake is done.

* Cool cakes about 10 minutes before removing them from their pans. Let a cake cool completely before slicing or icing it.

By Rebecca CoudretWednesday, August 22, 2007 in the Evansville Courier & Press

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Friday, August 10, 2007


* BUYING: Look for firm, plump berries with deep color. Avoid mashed or overripe fruit, which might be moldy. Purchase extra fruit in-season and freeze for later use.
* STORING: Store unwashed berries in the refrigerator for up to three days. Place them in a shallow container on a paper towel to absorb moisture. Leave uncovered. Rinse just before using.

* WASHING: Place berries in a colander over the sink and spray them with cold water. Gently shake the basket to remove excess water.
* FREEZING: Place washed berries in a single layer on a baking sheet lined with a paper towel. Gently pat dry with a second paper towel. Place baking sheet in freezer until fruit is solid. Transfer fruit to a self-sealing plastic bag. Berries will keep in freezer for up to one year.
* USING: Add to salads; use as a filling for pies and cobblers; add to sauces for poultry and meats; puree and serve over ice cream or cakes; make jam.

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