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When making cookies and squares, I never find that I need as many chocolate chips or nuts as the recipe calls for. Manufacturers are trying to sell their product. I don't believe in reducing the amount too much. By only putting in what is needed, I have reduced the fat content of the sweets and have some ingredients left over for the next batch.
Don't have the correct size baking pan for a cake or casserole? Downsize a larger one by simply molding a piece of heavy duty foil and fitting it in the pan to adjust for the desired dimensions as shown. You could also add a second piece of foil perpendicular to the one in place to adjust the width of the pan as well as the length.
By Carolyn from Bellevue, WA
Baking is an exact science, and it is important to be well prepared. Here's how:
Source: My Mom
By Irishwitch from Aurora, CO
I am very thrifty. To make my parchment paper last longer, I bake with it at least twice before throwing it away. I use it when baking cookies and bread. I just flip it over and reuse it for the next batch.
When baking cupcakes if I don't fill all of the tins, I put an ice cube in the empty cups. This is easier than filling the empties with water.
Hello everyone. I hope you had a very happy Holiday. While I was baking cookies with my 8 year old grandson, I complained about all the crumbs left under the cooling rack when I was finished baking and what a chore it was to clean it up.
If you have some extra batter when making things like banana or zucchini breads, wash out a used soup or vegetable can. Spray with nonstick spray and fill 2/3 full with batter.
With the electric oven, my whole wheat muffins were always on the dark side when they finished baking because the oven temperature didn't drop fast enough from 500 to 350 degrees F as printed in the recipe.
I have a car coffee cup that has a screw on lid, and a little tab that opens up to a little hole, where I can drink coffee from. I got tired of getting flour all over everywhere when I just needed some sprinkled on my cooking projects.
When you need a cooling rack for a baking sheet full of cookies or a cake pan just removed from the oven, remove one of your stoves burner grills and set it on the counter top to set the cooling pan on top of it, so air can circulate beneath it.
When making your Thanksgiving pies or bread, dip your fingers in some melted butter to keep them from sticking to the pie or bread dough.
I take fruits and put them into a blender and then bake breads, biscuits, cakes etc. with this blend. This way I only have to add a pinch or two of oil. They come out tasteful and really good.
Many recipes call for a 9 x 13 inch pan. I began using two 9 x 9 inch pans instead. This results in getting more portions from a recipe while also requiring less oven baking time.
When making chocolate brownies or cake and the recipe says "grease and flour the pan" substitute Nestle's Quik for the flour. The cake, or whatever you're making, will release from the pan more easily and the extra taste on the sides is a real family pleaser (especially when you make chocolate fudge brownies).
The right tools make all the difference when baking and cooking. I saved for years to acquire the very best kitchen tools I could find, especially for the "luxury" tools that I now consider essentials, such as different scoops for cookies, meatballs, etc.
When you are cooking any and all food dishes, always add a teaspoon of sugar. It enhances the spices and flavors of what you are making; as does salt to any sweet recipes you are about to make.
Can flour, butter, sugar, and vanilla that has been left in the cupboard for 3 days be used to make shortbread cookies. Is it safe to eat the cookies even though the ingredients were left in the cupboard in a bowl for 3 days?
Baking parchment paper can be used more than once! I have found I can get two bakings from one sheet of parchment, even though those baking sessions may be more than a week apart.
I just bought a couple new bread pans. Nice shiny ones. It turns out that because of the shine, the bread browns on the top, but doesn't bake or brown well on the bottom.
If you don't have the air cushioned cookie sheets, just stack two regular cookie sheets together. No more burnt bottoms and lots cheaper than the air sheets! By Debbie
Put a 2 section piece of paper towel on the counter when you start to bake. If you spill anything, it all goes in the trash when you clean up. Mixing spoons and spatulas go on it, too.
According to some cooks the best way to remember the difference is that dark pans result in darker crusts, or cookie bottoms and lighter pans mean higher ones. This is a guide about when to use dark or light baking pans.
Paper liners can make removing muffins easier. However, a layer of butter or shortening will also allow the muffins to come out just fine. This is a guide about using muffin pans without paper liners.
For many recipes, shortening and butter can be used relatively interchangeably. This is a guide about substituting butter for shortening.
Unbleached all purpose flour is interchangeable with regular all purpose flour. The only difference is that the unbleached flour hasn't gone through the chemical process to make it white.
This is a guide about low-fat baking tips. You can reduce the fat in your baked goods without a loss of flavor.
This page contains Christmas baking tips and tricks. A tradition for this winter holiday is many, yummy baked treats.
When cooking tart fruits such as rhubarb, apricots, grapes, or red raspberries, add a generous amount of cinnamon. For grapes, add vanilla too, for a different flavor.
When you are filling your muffin pans, use an ice cream scoop so that your muffins will all be the same size. Also you will not spill the batter on the top of the pans. Clean up is much easier.
Dip your spoon in milk when baking cakes, brownies or cookies. This will keep the batter from sticking to the spoon when scraping the bowl or spooning out the batter.
By baking your own pastries, cakes, pies, cookies, etc., instead of purchasing them already pre-made in your grocer's bakery...