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.

Baking Tips

* Use one Tablespoon (3 teaspoons) of regular active dry yeast to replace cake yeast in recipes.

* When making a cake, have all of your ingredients at room temperature.

* You should leave 2 inches of space between the oven walls and your baking sheet for good circulation.

* Substitute 3/4 cup cocoa (unsweetened) and 1/4 cup Crisco for 4 squares (ounces) of chocolate.