You cannot substitute cooked pudding for instant pudding. Cooked pudding will result in a drier, coarser, grittier texture because it has not been activated or pre-gelatinized as instant puddings have.
You can add liquor in your recipes. However we recommend you use small amounts. Liquor tends to dry out cakes and can even cause your cake to fall if there's too much in proportion ...
You can substitute juice or milk instead of water in cakes. However, follow these precautionary measures: For juice, you may only use fresh. Canned juices contain methyl silicone that can prevent cakes from rising ...
You may use fresh or bottled lime juice when a recipe calls for key lime juice.
You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!
You may substitute these fats instead of oil, but you'll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it ...
Applesauce may be use to replace oil with one exception: butter recipe cakes. We suggest you follow the lower-fat recipe directions on the back of the box.
To keep leftover pecans fresh, store them in the freezer in an airtight container.
Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.
Lemons at room temperature yield more juice than lemons cold from the refrigerator.
Unsweetened baking chocolate can be melted in the microwave. Melt 1 square on HIGH (100% power) for 1 minute; stir. If necessary, microwave an additional 15 seconds stirring just until chocolate is melted.
Almond paste is also called marzipan!
Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.
To toast almonds, spread in a layer on baking sheet. Bake at 325° F, stirring often for six to eight minutes, or until fragrant and light golden brown. Cool before chopping.
Chocolate sauce can turn grainy. You can prevent this if you melt the chocolate in a saucepan over very low heat. Or melt your mixture in a 1-cup glass measuring cup in your microwave ...
Ever notice how bananas or apples darken after being sliced? To keep your fruit garnish looking fresh, try dipping them in diluted lemon juice.
For an extra-special effect, use a stencil or cut waxed paper into 1/4 inch wide strips. Place stencil or strips in a diagonal pattern on top of cooled brownie or cookie bars before you ...
For chocolate curls, warm a block of chocolate in your microwave on HIGH (100% power) for five to ten seconds. Make chocolate curls by holding a sharp vegetable peeler against the flat side of ...
Toasted coconut makes a light, crunchy garnish. Spread coconut on a baking sheet and bake at 350°F for about three minutes. Stir and bake one to two minutes longer, or until golden brown.
Spread coconut on baking sheet to toast and bake at 350° F for about 3 minutes. Stir and bake 1 to 2 minutes longer, or until light golden brown.
You can freeze muffins for up to two months if you wrap them tightly in heavy foil or place them in freezer bags. To reheat, wrap frozen muffins in heavy foil and heat at ...
To reheat leftover muffins, wrap muffins tightly in foil. Place them in a 400ºF (200ºC) oven for 10 to 15 minutes.
You'll find that using a serrated knife to slice loaves works like a charm.
Don't let your muffins cool in pan for longer than is directed by the recipe.
You can avoid peaks and tunnels if you add the liquid to the dry ingredients and stir only until they are moistened. If you stir out all the lumps, your muffins will have peaks ...
Ledges or edges are those unwanted rims around the edge of your muffins. Simply grease the muffin cups of your baking pans on the bottoms and only halfway up the sides.
To improvise a cake cover, turn a large bowl upside down over your cake. This trick always works in a pinch.
For best results, have all cake ingredients at room temperature before you prepare the batter.
For best results when cutting layer cakes, you should use a long, sharp, thin knife.
Cream whips to a greater volume if chilled. Chill mixing bowl and beaters to beat whipping cream until stiff.