The Essential Guide To Baking

will help keep the mix from separating. Cold fruit juice is a great substitute for water if you

like the fruit flavor.

BROWN SUGAR: Brown sugar frequently gets dry and lumpy. Lumpy brown sugar can be brought back

to life by adding a little cold water and either sifted or placed in a blender.

FRUIT: Dried fruit (such as raisins) should be soaked in a bowl of hot water for about ten

minutes. This will plump them a little, but will not make them too tender.

NUTS: Nut−meats should always be sampled before using. The oil they contain goes rancid rather

quickly and can ruin the taste of your cookies. Nut−meats freeze well and should be stored in

the freezer, not in the refrigerator. Nut−meats will absorb odors.

COCONUT: Freshen up coconut by adding a little hot water and tumbling until the water is

absorbed.

CHOCOLATE: If you've stored chocolate morsels in the refrigerator and they are covered with a

white haze, don't worry, that's normal. However, chocolate will absorb odors and should always

be sealed tightly and stored at a cool temperature. Also, chocolate will haze over when allowed

to heat over 100 degrees while melting.

Melt chocolate in your microwave when possible. If you must melt it on the stove, use very low

heat. Put the chocolate in a bowl, then place the bowl in a pan containing water. You must

avoid getting water in your melting chocolate. Water will cause chocolate to lump. When the

melted chocolate is very thick, add a small amount of vegetable oil or cocoa butter to thin it

down. Never add water to thin melted chocolate.

COCOA: If you like your chocolate cookies more flavorful, add a little more cocoa to the mix.

Cocoa will dry the batter out, so you must add a little more shortening or an extra egg yolk.

Make a thick paste out of Cocoa and vegetable oil for use in cookie mixes and icing toppings.

SPICE: Use fresh spices in cookies. Spice loses flavor with age and can sometimes taste like

something else altogether. Remember, a little spice goes a long way.

VANILLA EXTRACT: Use plenty of Vanilla extract. Extracts are alcohol based and much of the

flavor may bake out in the oven.

ALMOND EXTRACT: Use Almond extract along with Vanilla extract to make cherry cookies taste like

cherries.

ORANGE EXTRACT: A little Orange extract added to a chocolate cookie gives it a special flavor.

Don't be afraid to experiment with flavors. Always use a little and build the flavor up.

Baking Cookies