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Dessert and Baking Tips

  • Judy Anne Wagner from Boone, North Carolina writes: Whenever I make cookie dough, I double the ingredients and bake only what I need at that time. I load the remaning mix into 7 oz paper cups, placing these cups into a ziplock bag to freeze for future baking. One 7 oz cup holds enough dough for about a dozen freshly baked cookies. One mixing mess to clean up, and freshly baked cookies whenever you want them!
    By FabulousFoods.com
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  • Make your own custom shaped cookie cutters by using a cardboard cutout pattern and a sharp knife to cut around the cookie dough.
    By FabulousFoods.com
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  • Need a fun activity to keep a group of kids occupied? Have a cookie decorating party. Bake large cookies in advance. Cover a worktable with a plastic disposable cover, lay out various bowls of colored icings and various topping and candies for decorations. The kids will take it from there and everyone goes home from the party with a souvenir.
    By FabulousFoods.com
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  • Small ice cream scoops are perfect for making uniformly sized drop cookies.
    By FabulousFoods.com
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  • To avoid breaking and crumbling, cool bar cookies and cakes completely before cutting.
    By FabulousFoods.com
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  • To keep cookie cutters (especially plastic ones) from sticking to cookie dough, lightly coat them in some vegetable oil.
    By FabulousFoods.com
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  • To put an end to the chewy versus cake-like brownie debate - the more eggs in a batter, the lighter and more cake-like the brownie will be. Less eggs mean, denser, chewier brownies.
    By FabulousFoods.com
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  • Unless a recipe specifies otherwise, drop cookies should be removed from the baking sheet soon after coming out of the oven.
    By FabulousFoods.com
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  • Use a stencil or even a paper cutout doily to quickly decorate cakes and cookies. Simply put stencil on baked goods and sift powdered sugar or cocoa powder over. Carefully remove stencil and you'll have a beautiful design left.
    By FabulousFoods.com
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  • When making drop cookies, make a large batch, form into balls and freeze on cookie sheet. When frozen put into zip lock bags and store in freezer. Later, just remove amount needed from freezer, place on cookie sheets and bake while still frozen. This way you will always have a variety of cookies on hand.
    By FabulousFoods.com
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  • When making sandwich cookies, make sure to only cut the cookies half as thick as you normally would.
    By FabulousFoods.com
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  • When re-rolling scraps of cookie dough, dust the surface with equal parts flour and confectioner's sugar. This will help keep the dough from getting tough.
    By FabulousFoods.com
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  • When slicing cylinders of ice box cookies, be sure to roll the dough every other cut so the bottom of the cylinder doesn't flatten out.
    By FabulousFoods.com
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  • Keep brown sugar wraped in another plastic bag in the freezer to make it last longer without hardening. Take it out to thaw about 15 minutes before you need to use it, then return the remaining portion to the freezer.
    By FabulousFoods.com
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  • If you like cookies to be moist and not dry, substitute brown sugar for castor sugar.
    By FabulousFoods.com
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