Whether you’re a novice baker or a seasoned pro, everyone likes to pick up a new trick for better or easier ways around the kitchen. Here, appropriately, are a baker’s dozen which we’ve collected over the years from Downhome staff and our Facebook friends.
Measuring Chocolate Chips
Whenever making chocolate chip cookies and the recipe calls for 1 cup of chocolate chips, ignore it. Just chuck that whole bag of chocolate chips in there. Sample a few if you have to, but the more the merrier! – Maureen Charlong
Cocoa Choices
Use natural cocoa (not Dutch processed) if the recipe also calls for baking soda. – Trina Porter
Whip Wiz
When I’m doing whipped cream/Dream Whip, I always run beaters under cold water first. This helps fluff the whip much faster. – Lillian Patey (Susan O’Grady adds that you can even put the beaters and bowl in the freezer for a few minutes.)
DIY Self-Rising Flour
If a recipe calls for “self-rising flour,” make your own by adding to each cup of all-purpose flour 1 1/2 tsp baking powder and 1/4 tsp salt. Sift/whisk together well before adding to the recipe.
Step One
I made a cake when I was 14, thinking I could bake as good as my younger sister. I put all the ingredients in the cake pan. My sister said to mix all the ingredi- ents together in a bowl first – I didn’t listen. I baked it and ended up with a mess in the cake pan. Mixing all the ingredients in a bowl is a tip I never forgot! – Karen Murray
Favourite Substitutions
Replace 1 large egg with 1 mashed medium banana or 1/4 cup unsweetened applesauce. Replace vegetable oil 1:1 for unsweetened applesauce.
Measuring Vanilla
The cap on a vanilla extract bottle is equal to about 1 tsp.
Easy Cut Outs
When baking squares (or making ones that cool or freeze to set), first line the pan with enough parchment paper to extend over the edges by an inch or so. When it’s time to cut them, use the over- hanging parchment to lift them right out of the pan whole and lay them on a cutting board. Peel down the parchment from the sides and easily cut the squares.
Cutting Cleanly
To cut the neatest cookie squares, wet your knife blade in warm water, or spray it with non-stick spray, and wipe it clean. Clean the blade between cuts, and repeat the dip/spray and clean every two or three cuts.
Cake Pan Liners
If you have trouble getting a cake to turn out cleanly from older cake pans, cut out a sheet of parchment paper to fit the bottom of the pan. Grease the pan, lay in the parchment paper and grease that, too. After you turn out the finished cake, peel the paper off the bottom.
Flour Your Fruit
Coat fruit in a dusting a flour before adding it to cake and muffin batter – it keeps the fruit pieces from clumping together or sinking to the bottom of the batter.
Soak Dried Fruit
Soak raisins and dates in warm water for 15-30 minutes before adding them to make them plumper and juicier in breads, cakes and muffins.
Flour Measuring
Get more accurate flour measurements by scooping the flour into the measuring cup, rather than dragging the cup through the flour, and then using a knife edge to level off the top.
Have any helpful baking tips, or recipes, of your own you want to share to Downhome? Email editorial@downhomelife.com for your chance to be featured online and in the magazine!
