I found some of these great baking tips online at tipnut.com and some from my mom.
- Sour milk can be made by adding two (2) tablespoonfuls of vinegar to one (1) cup of sweet milk and then letting it stand for a few minutes. Your baking will be just as light as if real sour milk were used.
- Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.
- Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter.
- Cornstarch is sometimes used in place of eggs when recipe calls for more than you have on hand. A tablespoonful is used for each missing egg. In making custard, omit one or two eggs, and use cornstarch instead (1/2 tablespoon for each egg).
- Add one tablespoonful of jam or jelly to cookie dough. It will add flavor and make the cookies stay moist longer.
- When a recipe calls for a quantity of melted butter, take care to measure the butter after melting, not before.
- When separating the yolk from the white of an egg, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk and it will adhere to the cloth.
- Never beat egg-whites in an aluminum pan, it darkens them.
- To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
- Raisins for cakes and breads will be plump and juicy if soaked in warm water before being added to the batter or dough.
- To avoid your raisin, cranberries etc…to sink to bottom of batter, coat with some flour before dropping them in.
- Zip up your gingerbread and molasses cookies by adding a bit of grated orange peel to the batter.