Baking Tips For Professional Results

cheese bread By Rosco (Guest Post) after the required amount of baking time, the bread is still hollow and doughy in the middle...am I under-proofing?what am i doing? Posted on 03/23/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By Cindy (Guest Post) When I bake any kind of cookies (sugar, chocolate chip, etc) I grab some dough and roll it into round balls. Cost is free :) and my cookies are always perfectly round. Posted on 03/13/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By Lynda (Guest Post) H-m-m-mmm, the jars we get ALL have an inside "lip" that would prevent anything cooked inside from falling out freely. You meant to clean cans with lemon juice then WASH them with dish soap, right? lol Tuna cookies would be nice for a cat, though. lol. I will TRY baking something in cans one day when I get off my "no sugar/no carb" diet that is working and has beaten the cravings for sugar/carbs after only two days. I have absolutely NO more hunger for baked things, although I CAN eat "whole grain" crackers like AK-Mak and RyeCrisp, but not whole wheat, which is NOT the same UNLESS it says, "WHOLE GRAIN". But I LOVE to bake and will keep this tip in my favorites. : ) Posted on 03/11/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By diana1117 (37) Blog! Contact this reminded me of what my mom did when I was growing up, she used soup cans to bake her date nut bread in. They were such wonderful shapes. Posted on 03/10/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By GailNY (38) Contact Two great ideas; never would have thought of them. Thanks. Posted on 03/10/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By Mary White (Guest Post) Sounds like a good idea, but what about the rubber "seals" inside the jars?? I know it would have to be heatproof in order to withstand the canning process... Posted on 03/09/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By Designersheets (99) Blog! Contact I have a baking tip - it's more of a cake decorating tip. You know that fancy fondant that they use on cooking shows to make such crazy and fancy cakes. You can make it pretty cheap - use a can of reg. frosting white or vanillia, etc. Add powered sugar untill it forms a dough then you can roll out. it take some practice, but i have made some great cakes. Posted on 03/09/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By downunderchick (122) Profile Contact This is a good tip if you want your cookies to be all the same size, although I always like the odd shapes and sizes that say "home baked". Posted on 03/09/2007 | Report Spam or Abuse RE: Baking Tips For Professional Results By Mary Ann. (Guest Post) I was at a friends house and she was making cookies and I was upset she was cheating all her cookies were the same size and none were burnt. She was using a ice cream scooper. I got mine from pampered chef (home based business) it was smaller than regular size scooper. But all my cookies cook at the same time and are wonderfull. Posted on 03/09/2007 | Report Spam or Abuse

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