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Work (moistened flour or clay) into dough or paste with the hands.

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Fried quickly in a little hot fat.

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A mixture of fat (especially butter) and flour used in making sauces.

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This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. The video will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

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To take or move (someone or something) in a particular direction suddenly and quickly.

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Science: The Best Way to Use a Whisk (Have You Been Whisking All Wrong?)

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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A rich white sauce made with milk infused with herbs and other flavorings.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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5 Fermentation Food Projects in One Weekend (Saturday)

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.

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A pastry cutter, also known as a pastry blender or dough blender, is used to work solid fats, like butter, shortening or lard into flour to create dough. If you're making pie crust, biscuits or some other baked good that calls for this tool, and you don't have one, there are several things that you can use instead. Here's a look at your options:

A Fork

Cut the butter (or whatever fat you're using) into small pieces.

Add it to the bowl with your flour and other dry ingredients. Then, use a fork to mash the butter into the flour, until you achieve a crumbly consistency.

Butter Knives

Hold a knife in each hand, and work both knives over the ingredients in the bowl, until the butter and dry ingredients are well combined.

A Food Processor

Pulse the butter and dry ingredients in your food processor, until you achieve a nice, crumbly texture. It won't take long, so be careful not to overwork your ingredients.

Your Hands

Work the butter into the flour with your hands. Just squeeze the ingredients between your fingers to break up the butter and bring everything together. Use cold hands and try work quickly, so the butter doesn't melt.

A Cheese Grater

Use a box grater to grate up the butter called for in the recipe. Then, mix it into the dry ingredients. Use cold butter, so it grates easily (you can even use frozen butter).

Tips for Success

When a recipe calls for the use of a pastry cutter, it's because the butter (or whatever fat is called for) is supposed to be cut up into tiny pieces and distributed throughout the dry ingredients, rather than incorporated into them. If you cut the butter in properly, you'll end up with a crumbly texture, rather than a uniform texture.

And that's important because it's that texture that'll give you the flaky baked goods you're after. Whether you're using a pastry cutter or one of the stand-ins discussed above, you need to ensure the butter doesn't melt into the flour while you're working with it (that'll wreck the crumbly texture). Use cold butter, and try not to work the ingredients more than necessary, so the butter remains in solid form.

Should You Buy a Pastry Cutter?

If you do a lot of baking, a pastry cutter may be a worthwhile addition to your collection of kitchen gadgets. It's a u-shaped hand-held tool, with a series of dull blades or wires at the bottom, and a handle at the top. It's designed specifically for cutting solid fats into butter.

Since it covers a bigger surface area than a fork or two knives, it makes quick work of the job; and it's a lot less messy than using your hands. If you decide to buy one, opt for a model with blades, rather than wires. It'll be a lot sturdier. And go with stainless steel. It won't rust, so one pastry cutter should last you a lifetime.

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Here Are 5 Things That You Can Use Instead of a Pastry Cutter

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A pastry cutter, also known as a pastry blender or dough blender, is used to work solid fats, like butter, shortening or lard into flour to create dough. If you're making pie crust, biscuits or some other baked good that calls for this tool, and you don't have one, there are several things that you can use instead.

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles. In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.

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Brushes in the kitchen serve a multitude of purposes: they can spread egg wash or glaze on a pastry before baking, coat a piece of bread with oil or melted butter for crostini-type items, or baste meat with pan sauces or marinade. You can use them to whisk crumbs from a cake before frosting or to spread pizza sauce over dough. Small brushes can also be used to apply water or egg wash as a seal to the edges of dough for ravioli, dumplings, and turnovers. You should have a couple of different brushes in your repertoire, keeping the ones used for sweet and savory applications separate... after all, you wouldn't want your sweet pastry to taste like the garlicky marinade you used for last night's chicken, would you?

Keep these tips in mind while selecting pastry and basting brushes for your kitchen:

Silicone-bristled brushes are easy to clean, but are best for thicker sauces, such as barbecue sauce.

Thin liquids like olive oil, vinegar-based marinades or butter will get a better application with a paintbrush-style brush that has finer bristles, such as natural boar bristles or the synthetic version.

Some brushes, such as those with silicone bristles, are dishwasher-safe.

Paintbrush-style brushes (i.e. natural boar bristles), particularly those with wooden handles, should be hand-washed; work liquid detergent and warm water into the bristles, rinse well, squeeze the excess water from the bristles, and air-dry, bristle side up, in a small glass. Keep in mind that natural bristles can shed, and need to be replaced eventually as the bristles get residue build-up.

Some brushes are self-basting, with a hollow handle that can be filled with your basting sauce. While these are convenient, they might be more difficult to clean and to control the amount of liquid used, than an ordinary brush.

Keep your brushes used for sweet and savory applications separate by labeling them with a permanent marker.

Take a look at the wide variety of culinary brushes available for every need.

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Brushes in the kitchen serve a multitude of purposes: they can spread egg wash or glaze on a pastry before baking, coat a piece of bread with oil or melted butter for crostini-type items, or baste meat with pan sauces or marinade.

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What is the function of Sour Cream in a baked good?

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What is the function of Sour Cream in a baked good?

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The Sour Cream contains fat and the acid tenderizes the gluten in the batter.

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3Combine eggs, sour cream and all extracts in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds, or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 3 times.

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I made this cake for a church function. It was a big hit. It was very moist, and the addition of almond, vanilla & butter extract gave it the little push I felt it needed in the flavor department. I got several requests for the recipe.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

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Updated with a new photograph, expanded information, recipe links and shopping options on November 16, 2015

The biscuit method is a method for making quick breads such as scones and, well, biscuits. That's American biscuits, not cookie-biscuits, if you're visiting from across the Big Blue Ocean.

The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method. The colder, the better. Why? Well, the whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough. That way, when they melt in the oven, the steam the little pieces creates assists in with the rise. Also, you get all of these wee little buttery pockets. I love me some biscuits.

How to Perform The Biscuit Method

So, here's how it goes.

1. Mix all your dry ingredients together with a whisk: flour, baking powder and/or baking soda, salt, sugar, dry spices, etc.

2. Cut your very cold fat into about 1/2 inch chunks (if you're using shortening, or part shortening, put that stuff in the freezer. I vote all butter, personally, for flavor and for no trans fats, but do what you want).

3. Toss the butter/shortening with the dry ingredients.

4. Using your fingers, break up the butter/shortening, rubbing it into the flour. When you're done, the pieces should be anywhere from the size of grits to the size of peas. Nothing too much bigger than a pea. If your hands are warm, throw everybody into the fridge to firm up.

5. Pour in your liquid (milk/cream/half and half/buttermilk-whatever the recipe calls for). Toss together with the dry. Don't mix viciously.

6. Turn your dough out onto a lightly floured surface and pat into a square about 1/2″ thick.

7. Cut into squares (no waste) or circles. (You can re-roll the scraps, but those biscuits will be tougher. I vote squares).

8. Brush with cream/butter/egg wash. Bake at about 400 degrees, F, until risen and golden brown and lovely.

I will now take your questions. Yes? You in the back. "Why can't I mix viciously. I need to get out my aggression."

Me: If you need to take out your aggression on something, make some bread or take a kick boxing class. You want to handle your dough gently once the liquid is in there. Biscuits are supposed to be tender, and a bunch of mixing will just activate the gluten in the flour and you'll end up with chewy biscuits.

Yes, sir. You there, in the brown sweater. "Can I use my stand mixer or food processor?"

Me: I would stay away from the food processor because it can generate a bunch of heat, and you don't want your butter to melt. You can use a mixer as long as you use the paddle attachment and stop and check the consistency and the size of your butter pieces every 30 seconds or so. You don't want to end up with paste. Once you get the liquid in there, I would take the bowl off the mixer and fold the liquid in with a spatula. You don't want to develop that gluten."

That's enough for today. Thank you all for coming.

PS The Biscuit Method is also the method most often used for making pie crust. Any time you're cutting pieces of fat into smaller pieces of fat mixed into flour and adding a little bit of liquid, you can bet your biscuit you're using The Biscuit Method.

Biscuits and other Biscuit-like items on Ye Olde Blogge that Utilize The Biscuit Method for Mixing

Here are some biscuit and pie crust recipes you might want to try out. Take a look in the instruction section of all the recipes. I'm sure you'll be able to recognize the basic method.

Pie Crust Recipes on Ye Olde Blogge that Utilize The Biscuit Method for Mixing

Shop the Method

Like most of the basic mixing methods, you don't need a ton of fancy equipment to perform them properly, but here are a few of my recommendations for baking sheets, pie plates, biscuit cutters, etc, you might find useful. These are affiliate links. Thank you for helping me keep the lights on. I appreciate the support.

First up, a bench knife is a must-have. For me, I usually cut my biscuits in squares so I don't have any dough to re-roll. A bench knife does this beautifully. As well, you'll find tons of ways to use it in performing the biscuit method and beyond. Best less-than-six dollars you will ever spend.

If you do like round biscuits, I can recommend this set of graduated cutters. Choose your biscuit size from petite to mondo to any size in between. And of course you can use them to cut cookies and pie crust, as well. If you like fluted biscuits, this set of fluted cutters also gives you a choice of size.

I love a good aluminum pie pan. Light weight, conductive so you get great browning of the bottom crust, and inexpensive What's not to love? The standard size is 9″ or you can go crazy and get a 10″ pie pan.

Last up, it's absolutely necessary to have at least one heavy-duty half-sheet pan that will not warp in the oven. I like my Nordic Ware half-sheet pan. Give it a look.

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The Biscuit Method for Making Tender Biscuits and Flaky Pie Crust

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Updated with a new photograph, expanded information, recipe links and shopping options on November 16, 2015 The biscuit method is a method for making quick breads such as scones and, well, biscuits. That's American biscuits, not cookie-biscuits, if you're visiting from across the Big Blue Ocean.

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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When a baking recipe calls for cutting butter into dry ingredients, it means breaking really cold butter into small pieces as quickly as possible so that the butter does not melt. To do so you use a pastry cutter (as in the video) or two forks to break up the pieces.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

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You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Yes, you read that right. This is a recipe for streusel. Just streusel. Only streusel.

I know it may sound a bit strange to devote a whole post to crumb topping, but the thing is, I just recently realized just how often I find myself referring back to this simple formula.

Here is what I like about it:

1. It's easy. It all happens in one bowl (or pot, as it were). No big clunky food processor with tons of pieces to wash. You don't even have to get your hands dirty!

2. You don't have to bake it. You can- but if you want to put it on a no-bake type situation, or an already baked type situation, just stir it over medium-low heat for a minute or two, to cook out the raw flour taste.

3. It's versatile. I use this buttery crumble topping on everything from muffins and breads, to fruit crisps and pies, even donuts!

4. It's customize-able. Putting this on a berry dessert? Sub out the cinnamon for citrus zest. Want something a little lighter and more subtle? Use white sugar instead of brown. Want to add some substance? Try adding oats, chia seeds, and/or nuts. My hubby and kids love when I add walnuts or pecans to this. They give it some added crunch and a toasty flavor that's just so warm and homey.

** WATCH THIS QUICK VIDEO TO SEE HOW IT'S DONE! **

It's all as easy as melting a bit of butter and adding flour, sugar, and salt. Throw in some cinnamon too! You can go with as much or as little as you like. When I'm making something like pumpkin bread or apple pie, I'll add a lot of cinnamon- two whole teaspoons. This time, I chose to keep it a little more subtle with just one.

Toss it all together with a fork until the ingredients are evenly dispersed. I like when there's an even mix of big, boulder-like hunks and smaller, finer crumbs.

Basic Streusel Recipe

by Allie {Baking A Moment}

Big fan of anything with streusel? Here are some more ideas for how to use this recipe:

I think you'll find yourself looking to this recipe again and again. It's just so great on so many things. If you end up trying it, I'd love to see how you choose to use it! Shoot me an Instagram pic! You can tag me with @bakingamoment 😉

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You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

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Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires. The first step in many of our bakingrecipes calls for: beating butter and sugar together until pale and fluffy.

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Pour the wet ingredients into the dry ingredients and gently mix together. This is the crucial part in the muffin mixing method. You want to gently fold the dry ingredients into the wet just until moistened.

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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth-watering drop cookies.

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How to Make Homemade Chocolate Chip Cookies

Start with this winning recipe, and then use the tips that follow to perfect your technique, and even customize your cookies for the texture, thickness and flavor you prefer.

What You'll Need:
Time

Prep: 10 min. + chilling Bake: 10 min./batch
Equipment Ingredients

1 cup butter, softened

1 cup shortening

2 cups packed light brown sugar

1 cup sugar

4 eggs

2 teaspoons vanilla extract

4-1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

2 cups (12 ounces) semisweet chocolate chips

1 cup chopped pecans

In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be sticky). Cover and chill dough for 1 hour.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Makes: about 11 dozen

Expert Tips from the Taste of Home Test Kitchen and Home Cooks

How to Cream Butter

Start with softened butter. To soften butter quickly, microwave the sticks at 70 percent power in 10-second intervals from two to four times. The butter should be ready to use-a table knife will glide through it. -Patricia Winn, Freeville, New York

How to Measure Ingredients Accurately

Baking is a precise science, so measure your ingredients correctly to ensure your recipe's success.

How to Measure Brown Sugar

Because of the moist texture of brown sugar, recipes call for it to be packed into a measuring cup for an accurate measurement. Press or pack brown sugar into a cup using your fingers or the back of a spoon, then level the top. When tipped out of the cup, the brown sugar should hold its shape.

How to Measure Bulk Ingredients

Spoon bulk ingredients, such as dried cranberries, raisins, nuts or chips, into a measuring cup, then level the top.

How to Measure Shortening

Press shortening from a can into dry measuring cups with a spatula to ensure that it is solidly packed without air bubbles, then level the top.

How to Use Measuring Spoons and Cups

Measure dry ingredients, such as flour, sugar or spices, by heaping them into the spoon, then leveling the top. Pour liquid ingredients into a measuring spoon over a custard cup or small bowl to catch spills.

How to Make Uniform Cookies

For even baking, it's important to make cookies the same size.

Fill a teaspoon or tablespoon with dough. Use another spoon or small rubber spatula to push the mound of dough off the spoon onto a cool baking sheet. Place dough 2 to 3 inches apart or as recipe directs.

An ice cream scoop is a perfect utensil for making uniformly sized drop cookies. (A 1 tablespoon-sized ice cream scoop will result in a standard-size 2-inch cookie.) Just scoop the dough, even off the top with a flat-edge metal spatula and release onto a baking sheet.

How to Minimize Clean-Up

To keep from dirtying so many cookie sheets when you're baking several batches of a chocolate chip cookie recipe, try this: Cut five or six pieces of parchment paper to fit your cookie sheet. Lay them on the countertop and drop cookie dough onto them. Place one piece of parchment (with cookie dough) on top of the cookie sheet and bake. When you take the cookies out of the oven, slide the parchment with the cookies off the cookie sheet and onto wire racks to cool. Continue in this way until you've baked all your cookies. -Emma Noack, Herculaneum, Missouri

Bonus Tips

If your mixer begins to strain because the cookie dough is too thick, use a wooden spoon to stir in your chips.

Avoid overmixing the dough. If it's handled too much, the cookies will be tough.

Use butter, stick margarine (with at least 80% oil) or shortening. Whipped, tub, soft, liquid or reduced-fat products contain air and water and will produce flat, tough, underbrowned cookies.

Use heavy-gauge dull aluminum baking sheets with one or two low sides. When a recipe calls for greased baking sheets, use shortening or nonstick cooking spray. Dark finishes may cause the cookies to become overly browned.

Preheat the oven for 10 to 15 minutes before baking cookies.

Leave at least 2 inches around the baking sheet and the oven walls for good heat circulation. For best results, bake only one sheet of cookies at a time. If you need to bake two sheets at once, switch the position of the baking sheets halfway through the baking time.

Check the cookies when the minimum baking time has been reached, baking longer if needed.

Unless otherwise directed, let cookies cool for 1 minute on the baking sheet before removing to a wire rack. Cool completely before storing.

Let baking sheets cool before placing the next batch of cookies dough on them. Otherwise, the heat from the baking sheet will soften the dough and cause it to spread.

How to Store Chocolate Chip Cookies

For crisp cookies, store them in a container with a loose-fitting cover. If you prefer soft cake-like cookies, store in a container with a tight-fitting cover.

If the weather is humid, you should store crisp cookies in a container with a tight-fitting cover. Using waxed paper between the layers should keep them separate and prevent sticking.

Remember to always cool cookies completely before storing them. Warm cookies stored in a sealed container can cause an entire batch to soften from the steam they create.

Don't mix soft and crisp cookies in the same container, unless you want the moisture from the soft cookies to soften the crisp cookies.

If your crisp cookies still become too soft, place them on a baking sheet and warm them at 300° for 3-5 minutes.

How to Freeze Chocolate Chip Cookie Dough

Most cookie doughs can be stored in the freezer. Just make sure not to freeze dough containing sour cream or cream cheese.

After mixing the dough, chill it in the refrigerator until firm. Then shape it into a large ball or square.

Wrap in freezer paper, then place in a heavy-duty resealable plastic bag. Freeze for up to 6 months.

Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time.

Thaw dough in the refrigerator before baking. For drop cookies, you can place individual cookie portions onto waxed paper-lined cookie sheets and freeze.

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How to Make Chocolate Chip Cookies | Taste of Home

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What makes a perfect chocolate chip cookie is subjective. Some like thin and crispy, others light and airy, and many land right in the chewy middle. Learn to make your own best chocolate chip cookies with a foolproof recipe, plus tips from the Taste of Home Test Kitchen to make them your own.

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.

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by on * Bakeshop

Written by Lynn Craig of Cookie Baker Lynn.
This is undeniably the season for making cookies. Cookie swaps, cookie plates for the neighbors, gifts of cookies for teachers, and nostalgia all demand that we spend some time in the kitchen. Even people who rarely bake the rest of the year will dust off their old, faithful cookie book and bake up a batch or two of the family favorites.

Because I bake cookies all the time, I like to create something different, really beautiful and special for gifting. Unfortunately I have the decorating skills of a four-year-old on a sugar high. Lots of enthusiasm, not so much art.

I don't have the patience or steady hands to intricately frost a cookie, let alone a dozen cookies! Fortunately there is a way to make gorgeous cookies for the artistically handicapped, like myself, that doesn't take days and days of work.

Cookies molds enable the artistically challenged

You can take advantage of the artistic skills of someone else by using cookie molds. Molds are available in clay, ceramic, wood, and acrylic, and can be found in just about any pattern you can dream of. Once you bake your cookies, they are works of art as is, but you can also hand-paint them with food coloring, or guild them with edible gold luster dust, if you need them to be extra fancy.

Whether you're baking molded butter cookies, springerle, shortbread, or speculaas, using a mold will help you to make memorable, beautiful cookies, with almost no extra effort. And when you're done baking with your mold, you can use it to make paper ornaments, beeswax ornaments, or just hang it in your kitchen to admire year round.

Tips to Working with a Cookie Mold

Here are just a few things to keep in mind when you're using a cookie mold:

Most important is mold preparation. By greasing and lightly dusting with flour or cornstarch, your mold will release the cookies easily. It's important to dust the mold before shaping each cookie.

Keep the dough cold. Take out only what you need for one cookie at a time. Warm dough is stickier and doesn't hold its shape as well.

And lastly, if the cookie design seems to be losing its crisp definition, take a look at the mold. If the small carved details are filling up with flour or dough, the design won't show up as well. Clean it out with a toothpick, then redust with flour before using it again.

Cleaning the mold is a simple matter. Run it under warm water and scrub gently with an old toothbrush. Allow to air dry.

1 cup packed light or dark brown sugar

3 Tbsp light or dark corn syrup

1/8 tsp salt

1 large egg

1 tsp vanilla extract

1/2 cup (1 stick) unsalted butter, slightly softened

2-2/3 cups unbleached all-purpose flour, approximately

Additional flour or cornstarch for dusting the mold

1. In a large mixing bowl, combine the sugar, corn syrup, salt, egg, and vanilla. Mix them together till blended and then let the mixture stand for 5 minutes to allow time for any lumps of brown sugar to dissolve.

2. Add butter and mix gently until incorporated and smooth. If the mixture appears curdled at this point, don't be alarmed. It will come together when the dry ingredients are added.

3. Stir in 2-2/3 cups flour. If the mixture seems too soft to handle, work in an additional 1 to 2 Tbsp flour.

4. Wrap the dough in plastic wrap and refrigerate it for at least 2-1/2 hours, or up to 48 hours.

5. Preheat the oven to 350°F with a rack in the upper third of the oven. Spray several baking sheets with cooking spray.

6. To prepare the mold, very lightly brush vegetable oil over all the inside surfaces using a pastry or basting brush, being sure to reach into all the crevices and indentations. Lightly sieve flour or cornstarch over the mold, tipping it to ensure even coverage. Turn the mold upside down and tap lightly against a surface to remove all excess flour or cornstarch.
Note: The mold only needs to be oiled once, but the flouring needs to be repeated each time a cookie is formed.

7. Break off a piece of dough large enough to fill the mold, leaving the rest of the dough in the refrigerator. On a clean counter, roll the dough briefly to approximately the size of the mold. Press the dough into the prepared mold.
You want to be sure the dough is pressed into the details of the mold, and no air pockets remain. Use a rolling pin to roll over the back of the mold, smoothing and evening the dough. Remove any dough that extends out over the edges.

8. Rap the mold on an edge to unmold the cookie, catching the dough as it peels out with your hand. If the dough sticks, carefully loosen it with the point of a small knife. Lay the cookie on the prepared baking sheet. Repeat the process, dusting the mold before each use, until your baking sheet is full, with the cookies spaced about 2-1/2 inches apart.

9. Bake the cookies for 10 to 14 minutes, or until cookies begin to brown around the edges. Baking time will depend on the size and thickness of the mold used. While the first batch is baking, repeat the process with the remaining dough.

10. Remove the finished cookies from the oven and let them stand on the baking sheets for several minutes. Slide a narrow spatula underneath the cookie to loosen it from the baking sheet and use a wide spatula to transfer them to wire racks to cool completely. Repeat with the remaining cookies.

Do you give or receive cookies over the holidays? What is a favorite type?

Serves/Yield: about 6 very large (6-to-8-inch) molded cookies

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Beautiful Brown Sugar Molded Cookie Recipe | Simple Bites

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by on * Bakeshop Written by Lynn Craig of Cookie Baker Lynn. This is undeniably the season for making cookies. Cookie swaps, cookie plates for the neighbors, gifts of cookies for teachers, and nostalgia all demand that we spend some time in the kitchen.

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Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles.

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Homemade salted caramel sauce is key to Kelsey's Carmelita Bar Cookies.

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Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume.

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10 uses for Cream of Tartar - Joni Hilton

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10 uses for cream of tartar - Joni Hilton shows you great ways to use this amazing item around the house Check out my website: jonihilton.com Visit my Facebook: http://on.fb.me/1bXAsXd Follow me on Twitter: https://twitter.com/JoniHilton

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Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust.

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The amount of fat in meat influences its flavor, as does a process called the maillard reaction. Compound interest food chemistry the maillard reaction. Maillard reaction cook's infowhat is the maillard reaction? Instant egghead #44 youtubewhat Diamalteriamaillard. Science of meat what gives its flavor? Five things everyone should know about the maillard reaction food info reactions.

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The oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.

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The Creaming Method is also known as the 'sugar-shortening' method. The sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. Sugar and shortening are creamed at a medium speed until soft and light.