Mr. Smith’s helpful hints

Baking tips

When making cookie dough into ball wet fingertips with water. This will prevent the dough from sticking to your hands make it easier to form balls.

If cookies turn out too flat try making the balls tighter before baking.

When attempting to make a giant cookie, form your cookie into a large ball. Then flatten the ball making the center twice as flat as the rest of the cookie.

A knife wet with warm water makes slicing thick cake such as cheesecake easy work.

When melting chocolate or chocolate mixtures a double boiler works best.

Another was to melt chocolate easily is place small pieces in a shallow microwave safe bowl and cook on high until chocolate pieces look glossy. Chocolate is then ready to be stirred.

Mr. Smith prefers non-stick pans but if you must grease and flour use a spray and spread with moist paper towel.

To drizzle with accuracy, place frosting in a slip-lock bag seal the bag and poke a hole in one of the lower corners. The size of the hole will determine the rate of drizzle.

Electric ovens tend to distribute heat less evenly that gas. The heat is often more intense in some areas. To compensate rotate the pan and in some cases reduce baking temperature 10 to 15 degrees.

Try to buy fresh fruit and don’t cut fruit until it is required for serving or preparing the recipe.

Mr Smith prefers a marble rolling pin but no matter what type of rolling pin you use keep it well floured.

If you want that fresh baking scent in your house anytime try a tablespoon of cinnamon or your favorite spice in a new vacuum bag and use as normal.

Substitutions
Need this	Substitute this
1 cup of cake flour	1 cup of all purpose less a tablespoon
1 cup of self rising flour	1 cup of all purpose less a tablespoon plus a teaspoon of baking powder
1 teaspoon of baking powder	½ teaspoon of cream of tartar & a ¼ teaspoon of baking soda
2 large eggs	3 small eggs
1 whole egg	2 egg yokes & 1 tablespoon of water
2 ounces of unsweetened chocolate	3 tablespoons of cocoa and 1tablespoon of butter
1 Tablespoon of cornstarch	2 tablespoons of all purpose flour
½ cup of butter	6 tablespoons of vegetable shortening
1 cup of sour cream	1 tablespoon of lemon juice and enough evaporated milk to equal a cup
1 cup of buttermilk	1 tablespoon of lemon juice or white vinegar plus enough milk to equal a cup and let stand for several minutes.

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