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Gold Medal Whole Wheat
TIPS FOR MAKING DELICIOUS COOKIES
Extraordinary Chocolate Chip Cookies
Use shiny aluminum cooking sheets that are at least 2 inches smaller than the inside of your oven to allow heat to circulate.
Use shortening or cooking spray to grease cookie or baking sheets only when the recipe calls for it. Don’t grease nonstick cookie sheets even if a recipe calls for it; the cookies may spread too much.
Scoop out cookie dough onto completely cooled cookie sheets or cookies will spread too much.
Make all cookies the same size so they bake evenly.
Place the cookie sheet on the middle oven rack or if you if you bake two sheets at a time, switch the placements of the sheets halfway through baking.
Cool cookies on wire cooling racks to allow air to flow around the cookies—this will prevent them from becoming soggy.
• If cookies are difficult to remove from cookie sheets, return them to the oven for 1 or 2 minutes for easy removal.
Store crisp cookies in a loosely covered container. Store chewy and soft cookies in a tightly covered container or resealable plastic bag. To freeze cookies, wrap them tightly and store up to 6 months.
TIPS FOR MAKING TASTY QUICK BREADS AND MUFFINS
Banana Bread
Bake quick breads on the center oven rack for best heat circulation.
Remove quick breads from the pan after about 10 minutes cooling for easier pan removal.
Cool quick breads completely before slicing. Use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf.
After cooling, wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months.
For muffins, grease only the bottoms of the muffin cups with shortening. Paper baking cups are ideal for easy cleanup.
Muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. Stir just until moistened for muffins that are tender and nicely rounded.
Use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins.
Fill empty, greased muffin cups with water to prevent burning the grease during baking.
TIPS FOR MAKING SUCCESSFUL YEAST BREADS
Honey Whole Wheat Loaf
For rising kneaded dough, place the dough in a large greased bowl and cover loosely with plastic wrap. Put in a warm place, or place over a bowl of warm water.
To let the dough rise in the microwave, fill a measuring cup with water and microwave until the water boils. Place the bowl of dough in the microwave with the steaming water.
The top of the bread should be close to the middle of the oven.
To tell if the bread is done, tap the crust. If the loaf sounds hollow, it’s done.
Remove loaves from the pans immediately so the sides remain crusty, and place them on cooling racks to cool completely.
Place loaf on a cutting board and slice with a serrated bread knife. If bread is very fresh and warm, turn it on its side to avoid squashing the top.
Store breads and rolls in an airtight container in a cool place for 5 to 7 days. To freeze, place in a resealable food-storage plastic bag, seal, label and freeze for up to 3 months.
TIPS FOR MAKING MELT-IN-YOUR-MOUTH BISCUITS
Buttermilk-Herb Biscuits
Make sure the shortening and baking powder or baking soda are fresh.
Measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy.
Cut the shortening into the flour using a pastry blender, two table knives, or a wire whisk until the mixture looks like fine crumbs. Thoroughly blending the shortening and dry ingredients produces flaky biscuits.
Treat your biscuits gently—over-handling can toughen the dough.
To make biscuits the same thickness, roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long.
Push the biscuit cutter, dipped in flour, straight down into the dough for even-sized biscuits. Cut biscuits as close together as possible.
If you don’t have a biscuit cutter, use a sharp knife or use cookie cutters for fun shapes.
Lightly press—but don’t knead—leftover scraps of dough.
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Betty's Kitchen Poll
What's your favorite way to eat potatoes?
In their original form: whole
Mashed (with Gravy!)
Covered with cheese and bread crumbs: Au Gratin
Mini Sticks: Julienne
Thinly sliced: Scalloped
Cubed and seasoned: Western
SEE RESULTS