To freeze, seal a whole cheesecake or pieces in heavy foil or an airtight container. You should plan on using a whole cheesecake within one month and individual pieces within two weeks. To serve, ...
Try light cream cheese instead of regular for a lower calorie treat. We doubt you'll even notice the difference!
Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall ...
Cheesecakes cut easily when a wet knife is used. Clean knife after each cut.
You can keep cheesecake for up to three days if covered and refrigerated.
When removed from the oven your cheesecake may seem soft in the center, but it will become firm as it chills.
If chocolate toffee chips are not available, four chocolate covered toffee candy bars can be substituted. Chop bars in a food processor until small pieces form.
You'll have a golden, delicate and tender crust if you bake your coffee cake in a shiny metal pan. Such pans reflect the heat in the necessary way to produce such delectable results.
After frosting your cake, dip a palette knife or small spatula into hot water and wipe. Then slide the heated knife over the cake, it'll melt the icing just enough to make the surface ...
For triangles, cut cookie bars into [2 to 2 1/2 inch:6 cm] squares. Then, diagonally cut each of the squares in half.
Serving bar cookies is easiest if you first remove a corner piece.
For diamond-shaped cookies, first make straight parallel cuts [1 to 1 1/2 inches:4 cm] apart down the length of the pan. Then, make diagonal cuts across the straight cuts [1 to 1 1/2 inches:4 ...
You can frost cookies with your favorite flavor of Duncan Hines ready-to-serve frosting for a special treat.
Cookies may be stored in an airtight container in freezer for 3 to 4 months.
You can freeze almost any cookie except meringues, glazed or iced cookies. However, you may ice your cookies after they thaw.
You can freeze most cookies for up to three or four months, if baked.
You can freeze most unbaked cookie dough for up to one month. You may be wise to label and date your package, and include baking instructions.
You can store cookies in an airtight container for a maximum of three to four months. Store your crisp cookies in a container separate from your soft cookies because they need different environments to ...
Follow these tips for packaging your cookies for the freezer. Line an airtight container with plastic wrap, then layer cookies in the container between sheets of waxed paper. Place another sheet of waxed paper ...
Store leftover chocolate butter cream frosting, covered, in refrigerator. Spread frosting between graham crackers for a quick snack.
You can create a quick glaze by placing 1/2 cup of Duncan Hines Creamy Home-style Vanilla Frosting™ in a small microwave-safe bowl. Microwave on HIGH (100% power) for 10 seconds; add 5 to 10 ...
If glaze becomes too thin, add more confectioner's sugar. If glaze is too thick, add more orange juice.
Sift confectioner's sugar before preparing glaze.
For glaze, beat 1 container Duncan Hines Creamy Cream Cheese frosting in microwave at HIGH (100% power) for 30 seconds. Do not overheat. Stir until smooth. Spread over cooled cake.
Using a flexible spatula, spread your frosting with light back and forth strokes. Try to avoid lifting your spatula so you don't pull the crust away from your cake.
Please allow your cake to cool completely for about four hours before frosting. After you frost, let your frosted cake stand for at least one hour before you slice it.
To keep your cake neat while you apply frosting, place four pieces of waxed paper under the edges of the bottom layer. After you frost, carefully slide the waxed paper out and away.
To cut cookie wedges, use pizza cutter.
If the frosting becomes too thick to spread easily, stir in a few drops of water.