Baking Tips

* When making cookies, always use unsalted butter, never margarine.
The unsalted butter gives the cookies a lighter texture.

* Add a pinch of baking soda to your frosting and the frosting will
stay moist and prevent cracking.

* Always chill pastry dough before rolling and cutting, and always
chill it again afterwards, before baking, to further relax the
gluten.

* Your yeast will last longer than specified on those little packages
from the grocery store if kept in the refrigerator and even longer
in the freezer.

* For a practically fat-free crust, substitute frozen phyllo pastry
for traditional pie crust.

* To keep a cake longer, place half an apple in the cake container
when storing.