Baking Tips


  • To add a Southwest accent to your brownies, unwrap and cut up 12 caramel candies. Sprinkle these on top of the batter in the pan before baking the brownies.
  • If you've had baking powder or soda for a time, you can check to see if it still has leavening power by adding a small amount to a bit of very hot water. If it bubbles and fizzes, then it's still good.
  • When adding nuts to a batter, do so at the very last moment and the nuts will have a crispier texture.
  • Use only the collared portions of citrus skins, since the white pith is bitter.
  • If you're chopping nuts in a food processor, use a portion of the sugar or flour specified in the recipe. It will keep the nuts from sticking together from their oils.
  • All nuts taste better if they are roasted in an oven set at 350º F for 5 to 7 minutes to crisp and release their fragrant oils.
  • If you're out of baking powder, mix 1/2 baking soda and 1/2 cream of tartar.
  • Mixing chopped nuts, dried fruit, or other additions with a little of the flour called for in the recipe will keep them from sinking to the bottom as they bake.
  • Raisins and other dried fruits are better if plumped before they are added to a dough or batter. Pour boiling water over the dried fruit and soak for 30 minutes. Then drain and blot well on Bounty paper towels.
  • If using glass-baking pans instead of metal ones, reduce the oven temperature by 25º F.
  • Shiny metal pans reflect heat, so foods are tender with a light brown crust. Dark metal or enamel pans absorb heat so foods brown more quickly and develop a crust.
  • Non-stick cookie sheets should be light coloured, or cookies may brown too much on the bottom.
  • Allow at least 1 inch between pans so that they don't touch in the oven. Also, allow at least 1 inch between the pans and the wall of the oven.