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When melting chocolate, it is important to keep moisture from coming in direct contact with the chocolate because moisture will cause chocolate to stiffen.
Do not double the amount of salt when doubling a recipe for cakes, cookies and fruit desserts. Use the amount for a single recipe.
When creaming butter and sugar together, rinse the bowl in very hot water first; the two will cream faster.
To remove cake layers or cookies left in pan too long, return to 350 degree oven for 2 minutes, then remove food from pan immediately.
Oil on your utensils may affect the outcome of your baking.
Always use the exact amount of ingredients your recipe calls for.
Do not place cookie dough on a warm cookie sheet, because it will spread too much.
Because butter or margarine can burn, causing cookies to stick, always use shortening instead to grease cookie sheets.
Always make sure cookies are still warm when rolling in sugar mixture. The butter in the cookie is still soft and will help the sugar stick to the cookie.
It is easy to shape sticky cookie mixture when the cookie cutter or hands are well coated with nonstick cooking spray. Re-spray the cookie cutter as needed; usually after every second or third use.
Chocolate and candy coating melts well in the microwave. To prevent over heating stir the chocolate and candy coating frequently as they melt.
To store left over egg yolks; cover with cold water and keep in refrigerator. Drain and use within 3 days. Whites will keep in refrigerator for about 10 days.
Always preheat oven if recipe calls for it.
Place a piece of rye bread in a covered container with brown sugar to prevent lumping.
To prevent cake layers from sticking to cake pans, outline pan with wax paper; then cut to make a circle of the pan. Grease and flour cake pan as usual, lay cut outline circle inside cake pan add batter and bake. (note: be sure to remove wax paper outline off cake before icing).
