Baker's Ingredients

Description

• Baking powder is a chemical leavening agent that is a combination of baking soda, plus an acid such as cream of tartar, plus a moisture absorber such as cornstarch. 
  
  
• In the presence of heat and moisture, the baking powder reacts to form carbon dioxide gas in a baked product to make it rise. 
  
  
• The most common type of baking powder is double-acting baking powder. Double-acting baking powder produces gas twice:
  
  
  • During mixing when baking powder gets wet.
    
    
  • During baking when the heat completes the reaction.

Storage

• Store baking powder tightly covered in a dry place. Baking powder stays fresh for about one year. Check the container for the expiration date. 
  
  

Substitutions

• Substitute for 1 teaspoon baking powder: Combine 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda.

Measuring

• Use a standard measuring spoon and be sure the spoon is dry when measuring. Fill a standard measuring spoon to the top and level with a spatula or knife.

Testing for Freshness

• Place 1/2 teaspoon baking powder in a small bowl. Add 1/4 cup hot water. If the mixture foams, the baking powder is still good. If it does not foam, replace your box of baking powder.

Description

• Baking soda (sodium bicarbonate) is used as a leavening agent when a recipe contains acid ingredients. 
  
  
• Baking soda, an alkaline ingredient, plus an acid ingredient, such as buttermilk, vinegar, molasses or sour cream creates a chemical reaction to form carbon dioxide gas in a baked product making it rise and become light and porous. 
  
  
• Heat is not necessary for the chemical reaction, so the reaction begins as soon as liquid ingredients are added. Therefore, products leavened with baking soda should be baked immediately after mixing or the gases will escape and the product will not rise. 
  
  

Storage

• Store baking soda tightly covered in a dry place. Baking soda loses strength with age, so fresh is best. It stays fresh for about one year. 
  
  

Substitutions

• There is no substitution for baking soda. 

Measuring

• Use a standard measuring spoon and be sure the spoon is dry when measuring. Fill a standard measuring spoon to the top and level with a spatula or knife.

Testing for Freshness

• Place 1 1/2 teaspoons baking soda in a small bowl, add 1 tablespoon vinegar. If the mixture fizzes, the baking soda is still good. If the mixture does not fizz, throw out the old box and buy a new one.

Description

• Butter tenderizes a baked product. It also adds color and flavor that is impossible to replicate.
  
  
• Butter is available salted (salt acts as a preservative) or unsalted. Unsalted butter offers a delicate, cultured flavor.
  
  

Storage

• Store butter in its original container in the coldest part of the refrigerator, not in the refrigerator door, for up to one week beyond the date printed on the package.
  
  
• Fresh butter should have a delicate cream flavor and pale yellow color. Butter quickly picks up off-flavors during storage and when exposed to oxygen; once the carton is opened place it in a resealable plastic food bag or airtight container. Store butter away from foods with strong odors, such as onions or garlic.
  
  
• Keep butter refrigerated between serving times.
  
  
• Butter may be frozen for up to four months. Place the butter in a resealable plastic freezer bag.
  
  

Substitutions

• Unsalted butter may be substituted for salted butter or vice versa. It is not necessary to alter the amount of salt in the recipe.
  
  
• Whipped butter may be used as a substitution based on weight, not volume. For example, if a cake recipe calls for 1cup (2 sticks) butter, you may use 8 ounces of whipped butter.
  
  
• Stick margarine made from vegetable oil may be substituted for butter in most baking applications except pastry recipes and candy, made from boiled syrup. Using margarine will produce a softer dough than one made with butter.
  
  

Measuring

• Land O Lakes® Butter comes in stick form with markings on the paper indicating tablespoon and cup measurements. Use a sharp knife to cut off the amount needed for a recipe.
• Butter Measurements:
  -  2 cups = 4 sticks = 1 lb.
  -  1 cup = 2 sticks = 1/2 lb.
  -  1/2 cup = 1 stick = 1/4 lb.
  -  1/4 cup = 1/2 stick = 4 tbsp.

• If using Land O Lakes® Spreadable Butter with Canola Oil, in the tub, spoon into dry measuring cup and pack down firmly with spatula, spoon or knife.
• If using Land O Lakes® Whipped Butter, measure by weight, not volume.

Handling Butter: Browning

• Browning butter enhances butter’s rich flavor. To brown butter melt butter in a heavy saucepan over medium heat, stirring frequently, until butter just begins to turn a delicate golden brown color. (Butter will bubble and foam. WATCH CLOSELY.) Immediately remove from heat and pour into a bowl to cool.

Handling Butter: Clarifying

• Melt butter over low heat in a small skillet or heavy saucepan. Remove white froth with a spoon as it forms on top. As fat rises, milk solids will sink to the bottom of the pan. Pour off clear yellow clarified butter; discard milk solids. Store in refrigerator.

Handling Butter: Creaming

• Beat butter or butter and sugar until soft, smooth and creamy. Use an electric mixer or food processor for easy mixing.

Handling Butter: Cutting-In Butter

• Mix in cold butter by gently pressing pastry blender into the butter and flour mixture. Butter is cut-in when the mixture is crumbly and looks like coarse meal. This may take a little bit of work. You may have to use a knife to clean off the pastry blender once in awhile.
• Cutting the butter in coats the proteins in the flour and helps prevent the gluten-forming proteins from joining together with water and with each other.
• If you don't have a pastry blender you can use two knives to cut-in the butter. With knife blades close together, move the knives back and forth in opposite directions as in a cutting action. This will take more time, but it does work just as well as a pastry blender.

Handling Butter: Softening

• Soften butter slightly for easier mixing by removing from refrigerator and letting stand 30 to 45 minutes at room temperature.
• To soften butter quickly, cut into chunks and allow to soften at room temperature about 15 minutes. If time is limited, place a stick of cold butter between sheets of waxed paper and hit it with a rolling pin on each side to smash butter.
• The Land O’Lakes Test Kitchens recommend that you do not soften butter in the microwave for use in baking. The butter can quickly melt even when watched carefully.

Description

• There are over 2000 different types of cheeses in an amazing variety of flavors - from mild to extra sharp, tangy to spicy. And the textures range from creamy and soft to granular and firm.
  
  

Storage

• Keep cheese refrigerated at temperatures of 35° to 40°F.
  
  
• Strong, aromatic cheese, such as Blue Cheese, should be kept in a covered container.
  
  
• Wrap all cheese tightly in the original wrapper, plastic food wrap or aluminum foil to retain moisture and prevent mold.
  
  
• Firm cheeses, such as Swiss and Cheddar, will keep longer than softer cheeses.
  
  
• Process cheeses have a long shelf life because they are pasteurized. Once they are opened, or sliced in the deli, keep them tightly wrapped and refrigerated to avoid drying out.
  
  
• Freezing cheese is not recommended. However, if you do, freeze cheese in small amounts of less than one-half pound, no thicker than one-inch. Wrap well.
  
  
• To use frozen cheese, thaw slowly in the refrigerator. Thawed cheese may be mottled in color, which should even out after thawing. Frozen cheese is usually crumbly and more suitable for cooking than for serving to guests or using for snacks.
  
  
• What about mold? Most molds are harmless, but to be safe, discard at least one-half inch of cheese on all sides of the visible mold. Tips:

  Make sure the knife blade is thoroughly cleaned when cutting each surface to avoid spreading mold to the freshly cut surface.

  Use new plastic wrap or foil when rewrapping, to avoid spreading mold spores to the fresh areas.

Cooking With Cheese

• Melt cheese at a low temperature for a short time, stirring often. Cheese needs just enough heat to melt and blend with other ingredients. If heated too long or at too high a temperature, the cheese can become tough and stringy, and the fat can separate.
• Cheese melts more quickly when shredded or cubed. Shred it when cold for easier shredding.
• A process cheese will melt evenly and smoothly with no fat separation. Process cheese can be cubed to speed up melting time.
• Shred natural cheese so it will melt quickly at a low temperature.
• When cheese is used to top an entree, add it near the end of the baking time so it has only enough time to melt.

Cutting Cheese

• Cheese is easiest to cut when it’s cold.
• Use a clean sharp knife to cut the cheese.
• Cut cheese wheels into wedges.
• Cut rectangular, square, and cylindrical cheese into slices.
• Cut wedges or triangular cheese into thin wedges.
• Cheese can also be cut into cubes.
• Use a serrated cutter to make attractive crinkle cut shapes.
• Soft goat cheese is usually cut into rounds or served as a spread.
• If you’re preparing a snack tray, try cutting a variety of shapes using a knife or small canape or cookie cutter.

Serving Cheese

• To enjoy the full flavor of cheese, remove from the refrigerator 30 minutes before serving. Be sure to keep it wrapped until it is served.
• Sample cheeses beginning with the mildest cheese to more robust, such as American to Extra Sharp Cheddar Cheese.
• Label cheeses so guests can identify what they are sampling.

Selecting Cheese

• Cheeses are appropriate for all types of entertaining. How much to buy depends on the type of occasion, time of day, other foods being served, number of guests, and even the mix of people in attendance. Below are some good rules to follow:

  Plan on 2 to 3 ounces of cheese per person when preparing snacks or sandwiches.

  Allow a serving of 3 ounces of cheese when cheese is the only protein source, such as a cheese and fruit platter.

  A 2-ounce serving is adequate when other food, such as seafood, appetizers or meats, are served along with the cheese.

  Look for cheeses with different textures and flavors. For a large group, try 6 different cheeses on the cheese tray. For a smaller group, 3 different cheese may be adequate.

  Variety is the key when planning for a cheese tray. Try a blend of hard or semi-hard cheeses, like Cheddar, a mild semisoft one, like Monterey Jack, and a soft, ripened cheese such as Brie or Camembert.

  A good rule: 4 ounces or 1/4 pound cheese = 1 cup shredded cheese.

Description

• Chocolate used for baking comes in many forms: bars, morsels, chips, chunks, unsweetened cocoa powder and melted chocolate.
  
  
• There are several types of chocolate used in baking:
  
  
  • Unsweetened baking chocolate contains chocolate liqueur and between 50% and 58% cocoa butter.
    
    
  • Bittersweet chocolate contains at least 35% chocolate liqueur, sugar and vanilla.
    
    
  • Semisweet and sweet chocolate contain between 15 and 35% chocolate liqueur, sugar and vanilla.
    
    
  • Milk chocolate contains 10% chocolate liqueur, sugar, vanilla and at least 12% milk solids.
    
    
  • Melted chocolate, which is unsweetened chocolate packed in 1-ounce packages, is found in the baking section of the grocery store. It is made with vegetable oil rather than cocoa butter. It does not have the same intense chocolate flavor as other unsweetened chocolate.
    
    
  • Unsweetened cocoa is cocoa liqueur that has been dried and ground into powder.
    
    
  • Dutch-processed cocoa has been treated with an alkali to help neutralize chocolate’s natural acidity creating a richer, darker product than regular unsweetened cocoa.
    
    
  • White chocolate is not “true chocolate” because it contains no chocolate liqueur, though it is a mixture of sugar, cocoa butter, milk solids and vanilla.

Storage

• Store chocolate tightly wrapped in a resealable plastic food bag in a cool (60° to 70° F) dry place.
  
  
• Unsweetened, bittersweet, and semisweet chocolate stays fresh for years when stored properly.
  
  
• Unsweetened dry cocoa powder will keep indefinitely.
  
  
• Milk chocolate and white chocolate should be stored for no longer than nine months because they contain milk solids.
  
  
• If stored at warm temperatures, chocolate will develop gray surface streaks and blotches called “bloom”. The gray blotches are cocoa butter that has risen to the surface. If stored in damp conditions, chocolate may form small gray sugar crystals on the surface. In either case, the chocolate is still safe to use and will not affect the quality of the final baked product.
  
  

Substitutions

• Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.
  
  
• Unsweetened cocoa and Dutch-processed cocoa may be used interchangeably in any recipe although the Dutch-processed cocoa will produce a milder-flavored, richer, darker product.
  
  
• Substitute for 1 ounce semisweet chocolate: use 3 tablespoons semisweet chocolate pieces or 1 ounce unsweetened chocolate plus 1 tablespoon sugar.
  
  
• Substitute for 1 ounce unsweetened chocolate: use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, melted.
  
  
• Substitute for 1 ounce sweet baking chocolate: use 2 tablespoons unsweetened cocoa plus 4 teaspoons sugar and 2 teaspoons butter.
  
  
• Do not substitute chocolate syrup for melted chocolate in any recipe.
  
  
• Do not substitute instant cocoa mix for unsweetened cocoa. Instant cocoa mix contains milk powder and sugar and could alter the flavor and texture of the finished baked product.
  
  

Melting Chocolate

• Melt chocolate in the microwave, over direct heat, or over hot water.
• To microwave: Place the chocolate in a microwave-safe bowl, set power to Medium (50%) and heat, stirring occasionally for 1 to 2 minutes until melted.
• To melt over direct heat: Place chocolate in pan over very low heat. Chocolate scorches easily. Do not cover the pan.
• To melt over hot water: Melt chocolate slowly in a double boiler or in a bowl set over a pan of hot water. Be sure not to get even one drop of water into the chocolate because the chocolate will clump or harden (seize). If this happens, try stirring in 1 tablespoon vegetable oil for each 6 ounces of chocolate. Stir until smooth. (You may have to discard the chocolate and start over.)
• Chocolate may be melted with liquid from the recipes (at least 1/4 cup of liquid).

Description

• The large oval brown husk-covered fruit of the coconut palm tree. Fresh coconuts are available year-round with the peak season being October through December. Once the outer shell is broken the white coconut meat is exposed.
  
  
• Coconut is sold as fresh, whole coconut or as processed coconut, sold in cans or bags, or in bulk. It is sold sweetened or unsweetened, shredded, flaked and grated and dried moist or frozen.
  
  
• Other coconut products are also sold:

  Coconut Water — It is the liquid drawn from the center of the fresh coconut.
  
  Coconut Milk — It is made from water and coconut meat, and is not sweetened.
  
  Coconut Cream — It is a thick syrupy sweetened mixture sometimes known as cream of coconut.

• One medium-sized fresh coconut will yield 3 to 4 cups grated or flaked coconut and 1 cup of liquid. Do not pack tightly when measuring grated or flaked coconut.
  
  

Storage

• Store fresh whole coconuts at room temperature for up to 1 month. Once a coconut is opened, store it in the refrigerator for up to 5 days. The high oil content of coconut makes it turn rancid rather quickly if not stored properly.
  
  
• If unopened, canned coconut can be stored at room temperature for up to 18 months and in plastic bags up to 6 months. Refrigerate both after opening up to 3 — 4 weeks in the refrigerator.
  
  
• If shredded, coconut becomes dry, soak it in milk for 30 minutes, then drain off the milk and pat dry with paper towels. You can use the drained milk in recipes or blended drinks within 5 days.
  
  

Opening A Fresh Coconut

• First, drain any liquid inside the coconut by piercing the coconut 2 to 3 times with an ice pick. Crack the shell with a hammer and break the white meat away. Use a knife to peel away the dark inner skin.

Tinting Coconut

• Create colorful coconut to decorate baked goods by combining 1 cup coconut with 3 to 5 drops of food color in a bowl; toss until evenly coated.

Toasting Coconut

• Toasting coconut enhances the flavor and lightly colors the coconut a very light golden brown color. Spread the coconut in a single layer on a baking sheet with shallow sides. Bake at 325°F., tossing occasionally, for about 10 minutes.

Description

• Eggs add flavor and color, tenderize the product, add lightness when beaten, contribute to the structure and provide liquid in a recipe.
  
  
• Brown-shelled eggs have the same flavor and nutritional value as white-shelled eggs.
  
  
• Eggs are graded for quality (AA, A, B) by the United States Department of Agriculture (USDA). The best grade, AA, has a firm yolk that stands up higher and a white that spreads less than a lower grade egg when broken. All three grades are suitable for baking.
  
  
• Liquid pasteurized eggs and pasteurized eggs in the shell are available in some markets in the United States. These eggs may be substituted for unpasteurized eggs in recipes.
  
  

Storage

• Always store eggs in the refrigerator in their original carton. The carton protects them from absorbing odors in the refrigerator.
  
  
• If eggs have been purchased before the expiration date and stored properly, they may be safely used for three to five weeks from date of purchase.
  
  
• Liquid pasteurized eggs may be refrigerated unopened for up to 12 weeks from the pack date.
  
  

Substitutions

• Substitute for 1 whole egg:
  
  
  • 2 egg whites. Flavor and texture of the baked product may be altered when using this substitution.
    
    
  • 1/4 cup liquid egg substitute. Egg substitutes contain egg whites, nonfat milk, vegetable oils and other ingredients to replace the yolk. If used in a cake recipe the flavor, color and texture may be altered. The baked product may be less tender, more pale and may not taste as rich.
    
    
• Substitute for 1 egg white:
  
  
  • 1 tablespoons meringue powder plus 2 tablespoons water. This substitution may be made in meringues and royal icing.
    
    
  • Powdered egg whites may be substituted in most recipes requiring egg whites. It can be used in angel food cakes or chiffon pies. Follow directions on the container.
    
    

Beating Eggs

• When beating egg whites, make sure that no traces of broken yolk have gotten into the whites. Keep the bowl and beaters free of any fat. Fat, even from the yolk, can prevent egg whites from expanding to their full volume when beaten.
• Bring egg whites to room temperature for 20 minutes after they have been separated from the yolks. At room temperature, the egg proteins can form elastic bubbles more easily, and egg whites will beat to their highest volume.

Testing for Freshness

• Fill a deep bowl with enough cold water to cover an egg. Place the egg in the water. If the egg lies on the side on the bottom, it is fresh. If the egg stands up and bobs on the bottom, it isn't quite as fresh. If the egg floats on the surface, it should be discarded.

Selecting Eggs

• Select clean, fresh eggs which have been handled properly and refrigerated. Do not use dirty, cracked or leaking eggs that may have a bad odor or unnatural color when cracked open. They may have become contaminated with harmful bacteria such as salmonella.
• Unless a recipe specifies another size, use large eggs in baking recipes.
• Properly handle eggs for best results. Cold eggs are easiest to separate. Eggs at room temperature beat to high volume. Take the eggs out of the refrigerator 20 minutes before you want to use them.

Description

• Flour is finely ground and sifted meal of various edible grains.
  
  
• Wheat is the most common source of flours used in baking.
  
  
• Wheat flour contains gluten, a protein that forms an elastic network. This network helps contain the gases that makes mixtures such as doughs and batters, rise as they bake. Different flours vary by level of protein, which determines the applications for which that flour is used.
  
  
• All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes.
  
  
• All-purpose flour comes in 2 basic forms: Bleached and unbleached,which can be used interchangeably.
  
  
• Bread flour is an unbleached, specially formulated, high-gluten hard-wheat flour.
  
  
• Whole Wheat Flour contains the wheat germ, meaning it is higher in fiber, nutritional and fat content.
  
  
• Cake or pastry flour – fine-textured soft wheat flour with a high starch content. Makes very tender cakes and pastry.
  
  
• Self-rising Flour – an all-purpose flour to which baking powder and salt have been added
  
  

Storage

• Store all-purpose or bread flour at room temperature for up to 12 months. Temperatures higher than room temperature invite bugs and mold. Store flour indefinitely in the freezer. Flour may dry out with long storage and so at the maximum storage time may lose baking quality and the same results may not be realized as with fresher flour.
  
  
• All flour should be stored in an airtight container. If flour is stored in the refrigerator, the flour should be brought to room temperature before using.
  
  
• The amount of moisture in flour will affect the results of your baked product. Flour absorbs moisture during high humidity; it loses moisture in high altitude, cold weather or during long storage. Moisture in the flour can change quickly, so if the amount of flour to use is listed as a range, begin with the least amount and add additional flour as needed.
  
  
• Store whole wheat flour in the freezer to prevent rancidity. When whole wheat flour is rancid it smells old or stale. Whole wheat flour may be frozen, tightly wrapped, for up to one year, as compared to one to four months at room temperature.
  
  
• Store cake flour in an airtight container to maintain freshness. To keep cake flour longer than 6 to 8 months, place cake flour into a resealable plastic freezer food bag and freeze for up to 12 months.
  
  

Substitutions

• Substitute self-rising flour for the all-purpose flour in yeast breads by omitting the salt, and in quick breads by omitting the salt and baking powder.
  
  
• You may substitute 20% of all-purpose flour with another grain, such as rye or buckwheat, or soy flour in certain recipes such as quick breads, muffins, or pancakes without a dramatic change in the end product. These flours provide flavor, but little to no gluten.
  
  
• Substitute for 1cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour.
  
  
• Substitute for 1 cup cake flour: use 1 cup minus 2 tablespoons all-purpose flour.
  
  
• Substitute for 1 cup self-rising flour: use 1 cup minus 2 tablespoons all-purpose flour plus 1-1/2 teaspoons baking powder and 1/8 teaspoon salt.
  
  

Measuring Flour

• Stir flour in the bag or canister with a large spoon to lighten it. Lightly spoon flour into a dry measuring cup and level with a spatula or knife. Be careful not to tap or shake the measuring cup when measuring. It is not necessary to sift the flour in baking unless the recipe specifically states to do so.

Sifting Flour

• Commercial, all-purpose flours today are “pre-sifted” and do not generally require additional sifting. However, if a recipe specifically calls for sifted flour we suggest sifting the flour by:

  Using a flour sifter

  Or, spoon flour into a fine mesh food strainer and shake or tap it over a bowl.

Description

• Cow’s milk, the most commonly used milk in recipes, provides moisture, flavor, texture and color to baked products.
  
  
• There are many kinds of milk that can be used in baking:
  
  
  • Whole milk has had no fat removed and contains 3-1/2% milk fat.
    
    
  • Reduced Fat or Low Fat milk has had some fat removed and contains either 2% or 1% milk fat.
    
    
  • Fat free or Non-fat (skim) milk contains not more than 1/2% milk fat.
    
    
  • Buttermilk traditionally was the liquid remaining after butter was churned. Today it is made by adding a culture to low-fat or non-fat milk, which gives it a thick texture and tangy flavor.
    
    
  • Dry milk has had almost all the moisture removed. Buttermilk, whole milk, and non-fat milk all come in dried form.
    
    
  • Half-and-half is a mixture of milk and cream and contains between 10.5% and 18% milk fat.
    
    
  • Light cream, sometimes called table or coffee cream, may contain from 18 to 30% fat, but most often contains 20% fat.
    
    
  • Heavy cream may be referred to as heavy whipping cream, and has a milk fat content of 36% to 40%.
    
    
  • Ultrapasteurized cream is cream that has been briefly heated at temperatures up to 300°F. to kill microorganisms that may sour the cream. It has a longer shelf-life than fresh cream. Because of the higher heat used to pasteurize the cream, ultrapasteurized cream may take slightly longer to whip.
    
    
  • Evaporated milk is milk that has had 60% of its water removed.
    
    
  • Sweetened condensed milk has 50% of the water removed. The remaining mixture is 40% sugar and very sticky and sweet.

Storage

• Milk, cream and buttermilk should be stored in the original container, refrigerated at 35° to 40° F. and consumed by the "Use by" date on the carton. Fresh milk should have a delicate, sweet milk flavor. Do not use milk that smells sour or has an unnatural color.
  
  
• Unopened cans of evaporated milk or sweetened condensed milk may be stored at room temperature for up to 12 months. After opening, store unused milk in an airtight container in the refrigerator and use within five days.
  
  
• Unopened packages of non-fat dry milk powder and buttermilk powder may be stored at room temperature in a cool dry place for up to six months.
  
  
• Do not freeze milk, cream, buttermilk, evaporated milk or sweetened condensed milk. Freezing changes the texture and may cause separation of milk fat.
  
  

Substitutions

• You may use whole milk, reduced fat and fat free milk interchangeably in recipes.
  
  
• Substitute for 1 cup buttermilk
  
  
  • Place 1 tablespoon vinegar or lemon juice in a measuring cup. Add enough milk to equal 1 cup. Let stand 5 minutes before using.
    
    
• Substitute for 1 cup refrigerated fresh milk:
  
  
  • Use 1/2 cup evaporated milk plus 1/2 cup water.
    
    
• Substitute dry milk powder for fresh milk:
  
  
  • Mix the milk powder with water according to package directions.
    
    
• Substitute for one 14-ounce can sweetened condensed milk:
  
  
  • Combine 1 cup instant nonfat dry milk, 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter. Process in food processor or blender until smooth. Store in refrigerator.
    
    
• Do not use evaporated milk as a substitute for sweetened condensed milk.
  
  

Measuring Milk

• To measure milk use a glass or clear plastic liquid measuring cup on a level surface. Bend down so your eye is level with the marking on the cup.
• To measure milk in a measuring spoon, fill the spoon to the top, but don’t let it spill over. Do not pour the milk into a measuring spoon over other ingredients, in case there is spillage.
• To measure dry milk, pour from package or spoon lightly into a dry measuring cup. Level with spatula or knife. Do not shake the cup to level or the dry milk will pack down and give an inaccurate measure.

Heating Milk

• Milk scorches easily. Heat over low to medium heat until bubbles form around the edges.

Whipping Cream

• When whipping cream make sure that the cream, beaters and bowl are all ice cold. Chill everything in the freezer for 30 minutes before you begin.
• Beat whipping cream in chilled small bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding sugar, until stiff peaks form.

Description

• Nuts add flavor and a crunchy texture to baked products. Nuts are dried fruits consisting of a kernel inside a hard shell.
  
  
• Favorite nuts to use in baking include almonds, pecans, walnuts, peanuts, and hazelnuts (filberts).
  
  
• Nuts may be used whole or chopped in recipes.
  
  
• 1 cup chopped nuts equals 4 ounces.
  
  

Storage

• Store shelled nuts in an airtight container in a cool place. Heat, light and moisture make nuts go rancid faster. Refrigerate shelled nuts for up to four months or freeze for up to eight months. Unshelled nuts will keep twice as long.
  
  

Substitutions

• Substitute the same amount of a different nut than called for in the recipe.
  
  

• Spoon nuts into a dry measuring cup to the top.
• 4 ounces nuts equals 1 cup chopped nuts.

• Toasting nuts before adding to a recipe intensifies their flavor and may allow you to use less. Toast nuts in an ungreased skillet over medium heat (3 to 4 minutes), stirring frequently, until golden brown. To oven-toast, place in a baking pan. Bake at 350°F

• Before adding nuts to a batter, toss with some of the flour called for in the recipe. This helps to keep the nuts from sinking to the bottom.

• Shelled nuts should be crisp in texture and uniform in color. They should not be shriveled or discolored. Nuts should smell and taste fresh, not rancid with an off-flavor. Rancid nuts will ruin the baked product. Always taste nuts before using.

Description

• Oats add a chewy texture and a nutty flavor to baked products.
  
  
• There are several forms of oats on the market:
  
  
  • Old-Fashioned: The entire oat kernel is rolled to make old-fashioned rolled oats.
    
    
  • Quick-Cooking: The oat kernel is cut into pieces before being rolled thinly to make quick-cooking oats.
    
    
  • Instant Oatmeal: The oats are cut very fine and processed so that no cooking is necessary, just the addition of boiling water. This oatmeal is often flavored with sugar and spices.
    
    
  • Oat Flour: The oats are ground to form flour.
    
    
  • Oat Bran: The ground outer layer of the oat. Oat bran is sometimes added to baked products as a good source of fiber.

Storage

• Store oats in a cool dry place in a tightly covered container, to keep out dust, moisture and insects, for up to six months.
  
  
• Freeze oats in a resealable plastic freezer bag for up to one year.
  
  
• Oats do not spoil, but may become stale with age.
  
  

Substitutions

• Old-fashioned oats and quick-cooking oats can be used interchangeably in recipes.
  
  
• Do not substitute instant oatmeal when old-fashioned or quick cooking oats are called for in a recipe. Instant oatmeal sometimes is flavored with sugar and other flavors.
  
  

• Spoon oats into a dry measuring cup and level with a spatula or other knife.

Description

• Raisins add sweetness and texture to baked products.
  
  
• Raisins are dried grapes. Dark raisins are sun-dried while golden raisins, generally moister than dark raisins, have been treated to prevent them from darkening and are dried in machines.
  
  
• Currants are smaller grapes that have been sun-dried, so are just very small raisins.
  
  
• Use dark raisins if a recipe does not specify which type to use.
  
  

Storage

• Store raisins in an airtight container at room temperature for several months. They can be refrigerated or frozen in an airtight container for up to one year.
  
  
• Raisins should be plump and moist.
  
  

Substitutions

• The same amount of another chopped dried fruit, such as apricots, cherries, and dried cranberries, may be substituted for raisins.
  
  
• Golden raisins, dark raisins and currants may be used interchangeably in baking recipes.
  
  

• Freeze raisins first to make them easier to chop.

• Before adding raisins to a batter, toss with some of the flour called for in the recipe. This helps to keep the raisins from sinking to the bottom.

• If your raisins have become dry and hard: place raisins in a small pan and cover with water. Bring to a boil. Cover, remove from heat and let stand 10 minutes. OR, combine raisins with water in a medium bowl. Cover and microwave on High for 30 seconds. Let stand for 5 minutes.

Description

• Salt (sodium chloride) is a common seasoning that enhances the flavor of baked goods.
  
  
• In bread baking, salt controls yeast growth to prevent the dough from rising too much.
  
  
• There are several types of salt that can be used in baking:
  
  
  • Table salt, a fine-grained salt with additives that make it free-flowing, is the most common form of salt used in baking.
    
    
  • Iodized salt is table salt with added iodine. It is particularly important in areas that lack natural iodine, to prevent hypothyroidism.
    
    
  • Kosher salt is a coarse-grained salt that is additive-free.
    
    
  • Sea salt, generally coarse-grained, comes from evaporation of sea water.

Storage

• Store salt in a covered container in a dry place to prevent clumping.
  
  
• Salt can be stored indefinitely if stored properly.
  
  

Substitutions

• Kosher salt, iodized salt, sea salt, or a non-sodium salt substitute may be used in place of table salt in baking.
  
  

• Use a standard measuring spoon and be sure the spoon is dry when measuring. Fill a standard measuring spoon to the top and level with a spatula or knife.
• When a recipe calls for a dash of salt, use about 1/16 teaspoon.
• A pinch is considered to be the amount of salt that can be held between the tips of the thumb and forefinger, approximately 1/16 teaspoon.

Description

• Spices, which originate from the bark, buds, fruit, roots, seeds or stems of a variety of plants, have aromatic odors and pungent flavors. They are used to add flavor to baked products.
  
  
• Popular spices to use in baking include allspice, cardamom, cinnamon, cloves, ginger, mace and nutmeg.
  
  
• Many spices are available in the whole as well as the ground form. Use the form of spice listed in recipe.
  
  
• When a recipe calls for a dash, use about 1/16 teaspoon.
  
  

Storage

• Store whole and ground spices in airtight containers in a cool, dark place. Heat, light, and moisture cause spices to lose their flavor faster.
  
  
• Do not store spices above the range or oven.
  
  
• Whole spices such as cinnamon sticks, cloves and nutmeg will stay fresh for up to 2 years.
  
  
• Ground spices will stay fresh for up to 1 year.
  
  

Substitutions

• Substitute for 1 teaspoon ground allspice: 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg, mixed together.
  
  
• Substitute for 1 teaspoon ground cinnamon: 1/2 teaspoon ground allspice or 1 teaspoon ground cardamom.
  
  
• Substitute for 1 teaspoon ground ginger: 1/2 teaspoon ground mace + 1/2 teaspoon grated lemon peel.
  
  
• Substitute for 1 teaspoon ground nutmeg: 1 teaspoon ground allspice or 1 teaspoon ground cloves or 1 teaspoon ground mace.
  
  

• Use a standard measuring spoon and be sure the spoon is dry when the spices are measured. Fill a standard measuring spoon to the top with spice and level with a spatula or knife.

• To check whether a ground spice is fresh, open the container and smell it. If it still has a strong fragrance, it is still acceptable to use for baking.

Description

• Sugar tenderizes baked products, helps them to brown, and adds sweetness. Reducing the sugar by more than 1/3 in a baked product can reduce tenderness, moisture, browning and sweetness. The volume of a loaf of bread may decrease if the amount of sugar in the recipe is decreased; sugar provides food for the yeast to grow.
  
  
• Granulated white sugar, the most common sweetener in baked products, is refined cane or beet sugar. If a recipe calls for sugar without specifying which one, use granulated white sugar.
  
  
• Powdered (confectioner's) sugar is granulated sugar that has been ground to a fine powder. Cornstarch is added to prevent the sugar from clumping together. It is used in recipes such as frosting where regular sugar would be too grainy.
  
  
• Brown sugar is granulated sugar that has some molasses added to it. The molasses gives the brown sugar a soft texture. Light brown sugar has a smaller amount of molasses and a more delicate flavor than dark brown sugar. Use light brown sugar in recipes unless specified to use dark brown sugar.
  
  

Storage

• Granulated sugar should be stored covered, in a dry place.
  
  
• Store both brown sugar and powdered sugar in a resealable plastic food bag or airtight container.
  
  
• Granulated sugars do not spoil. However, moisture may cause them to harden and form lumps.
  
  
• Powdered sugar and brown sugar should be used within 12 months of purchase.
  
  

Substitutions

• Substitute for 1 cup granulated sugar:
  
  
  • 3/4 cup honey (reduce liquid in recipe by 1/4 cup). The product will be moister because honey absorbs moisture from the air.
    
    
  • 1/2 cup corn syrup or molasses (reduce liquid in recipe by 1/2 cup). The flavor may be affected, especially if using molasses.
    
    
  • 1 cup firmly packed brown sugar. The flavor will be slightly different. You may taste a slight molasses flavor.
    
    
• Substitute for 1 cup powdered sugar:
  
  
  • Place 1 cup granulated sugar plus 1/8 teaspoon cornstarch in food processor or blender. Process on High until finely powdered.
    
    
• Substitute for 1 cup light brown sugar:
  
  
  • 1 cup granulated sugar plus 2 tablespoons molasses.
    
    

Getting Rid of Lumps in Sugar

• If lumps have formed in powdered sugar, sift sugar with a flour sifter or press the sugar through a fine-mesh sieve with a wooden spoon.

Softening Brown Sugar

• If brown sugar hardens: Place a piece of foil or plastic wrap directly on the sugar. Set a piece of crumpled, dampened paper towel on the foil. Cover container tightly. The sugar will absorb the moisture from the paper towel and become soft. Remove the paper towel when it has dried out.
• To soften brown sugar quickly, place open bag of brown sugar in microwave oven. Set 1 cup of water next to the bag in the microwave. Microwave on High (100%) 2 to 3 minutes, checking often, until brown sugar is softened.

Description

• Liquid sweeteners add moisture, color and sweetness to baked products.
  
  
• In baking liquid sweeteners include:
  
  
  • Corn syrup: Cornstarch processed with acids or enzymes, producing a syrupy liquid.
    
    
    • Light corn syrup is further treated to remove any color. Light corn syrup is very sweet, but does not have much flavor.
      
      
    • Dark corn syrup has coloring and flavoring added to make it caramel-like.
      
      
  • Honey: The nectar of plants that has been gathered and concentrated by honey bees.
    
    
  • Maple syrup: Created by boiling the sap from maple trees, has a thick, syrupy consistency.
    
    
  • Molasses: Made from the juice of sugar cane or sugar beets that is boiled until a syrupy mixture remains. It is less sweet than sugar.
    
    
    • Light molasses is lighter in flavor and color and results from the first boiling of the syrup. Use light molasses if a recipe does not specify the type of molasses to use.
      
      
    • Dark molasses, dark in both flavor and color, is not as sweet as light molasses. It comes from the second boiling of the syrup.
      
      
    • Blackstrap molasses is thick, very dark, and has a bitter flavor. It comes from the third boiling of the syrup. It is only sometimes used for baking.

Storage

• Unopened containers of liquid sweeteners may be stored at room temperature. After opening, store containers in the refrigerator to protect against mold.
  
  
• Liquid sweeteners will keep indefinitely when stored properly.
  
  

Substitutions

• Light molasses and dark molasses may be used interchangeably in recipes, according to your preference.
  
  
• Light corn syrup and dark corn syrup may be used interchangeably in recipes. Baked products made with dark corn syrup will have a slightly stronger flavor and darker color than those made with light corn syrup.
  
  
• Substitute for 1 cup molasses: Use 1 cup honey. The flavor and color will be lighter.
  
  
• Substitute for 1 cup corn syrup: 1 1/4 cup granulated white sugar dissolved in 1/3 cup liquid used in recipe.
  
  
• Substitute for 1 cup honey: 1 1/4 cup granulated white sugar dissolved in 1/3 cup liquid used in recipe.
  
  

• Use a glass or clear plastic liquid measuring cup on a level surface. Bend down so your eye is level with the marking on the cup.

• If honey begins to crystallize, place upright in a pan of hot water. Stir or shake occasionally until the crystals re-dissolve.

Description

• Vanilla extract adds a very sweet, fragrant flavor to baked goods.
  
  
• Vanilla extract is produced by extracting the flavor of dried vanilla beans with an alcohol and water mixture. It is then aged for several months.
  
  
• The three most common types of beans used to make vanilla extract are Bourbon-Madagascar, Mexican and Tahitian.
  
  

Storage

• Store vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor.
  
  
• Vanilla extract will stay fresh for two years unopened and for one year after being opened.
  
  

Substitutions

• Imitation vanilla flavoring can be substituted for vanilla extract, but it may have an artificial taste. It is about half the cost of real vanilla extract.
  
  
• Other extracts that may be used instead of vanilla are almond, peppermint, rum or lemon, where desired or appropriate. Use the same amount as the vanilla extract called for in the recipe.
  
  

• Fill the measuring spoon to the top. Be careful not to let it spill over. Don’t measure extracts or flavorings over the mixing bowl – any spillage will go into the bowl and you will not know the amount of extract or flavoring you have added.

Description

• Yeast is a microscopic organism that produces carbon dioxide as it grows and multiplies, causing baked products to rise. This leavening action helps make bread light and airy.
  
  
• There are several forms of yeast on the market:
  
  
  • Active dry yeast, the most popular form, quick-rising dry yeast or bread machine yeast are sold as dry granules and packaged in either 1/4-ounce packets or 4-ounce jars.
    
    
  • Compressed fresh yeast is a small block or “cake” of moist yeast that can be found in the refrigerated section of the supermarket. Generally, it is softened in warm water before using.
    
    
• Quick-rising yeast is a more active strain of yeast than regular active dry yeast. Using quick-rising yeast in a bread recipe reduces the rising time by 1/3. It is usually mixed with dry ingredients before the warm liquids are added.
  
  

Storage

• Store packets of active dry yeast and quick-rising yeast in a cool, dry place to keep out moisture. Store unopened jars in a cool, dry place until opened. Once opened, store tightly covered in the refrigerator.
  
  
• Store compressed yeast tightly wrapped in the refrigerator to preventing it from drying out or spoiling. Use by the date printed on the package. Freeze compressed yeast in a resealable plastic freezer bag for up to 3 months.
  
  
• If compressed yeast becomes moldy or discolored, throw it away.
  
  

Substitutions

• Quick-rising dry yeast can be substituted for active dry yeast, except when dough is allowed to rise in the refrigerator. The cold temperature will prevent the dough made with quick-rising dry yeast from rising quickly.
  
  
• One (.6-ounce) cake of compressed yeast can be substituted for 1 (1/4-ounce) packet of active dry yeast.
  
  
• Substitute 2 1/2 teaspoons active dry yeast for 1 (1/4-ounce) packet active dry yeast.
  
  

• Dough should be allowed to rise at 70° to 85°F. to encourage the best yeast growth.
• If you are making a recipe by the traditional method (yeast dissolved in liquid before dry ingredients are added) dissolve the yeast in liquid that is between 105° and 115° F. so that the yeast is not killed.
• If your recipe requires mixing the yeast with part of the flour before adding liquid, warm the liquid to 120° - 130° F. The flour protects the yeast from being killed by the warm liquid.

• Dissolve the yeast to be used in your recipe in warm water with about 1/16 teaspoon sugar in a small bowl. Set the mixture aside for 5 to 10 minutes. If it begins to foam and expand, the yeast is alive. If not, start over with a fresh package of yeast.