Baking Tips

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. The cake mix will absorb so that there is no white floury mess on the outside of the cake.

If you let eggs, butter and milk reach room temperature before mixing, you will get better results from your recipe.

When using Watkins Vanilla in a regular recipe, you can use 1/2 the amount. Watkins Vanilla is Double Strength, Freeze Proof and Bake Proof.

Did you ever notice a light brown or grayish color on chocolate? It's called "bloom", and it's only a sign that the cocoa butter has risen to the surface. Flavor and quality will not be lessened, and it disappear when the chocolate is melted.

Spray Watkins Cooking Spray on the inside of the bowl you'll be using to raise yeast dough, then spray the top of the dough itself instead of trying to brush on oil.

When making bar cookies, line the pan with foil. When the bars have cooled lift the foil and you'll be able to cut the bars easily. An added bonus is that the pan will be easier to clean.

Clean empty cans make great biscuit and cookie cutters.

Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish.

 

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