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You'll find honey, corn syrup and molasses much easier to measure if you remove their lids and microwave for 30 to 45 seconds at 100% power. That's for a 12-ounce bottle. Smaller amounts need even less time.
You can easily adjust the position of your holiday gelatin mold or fancy frozen bombe on its platter by slightly wetting the platter before you unmold.
If you have a hard time cutting cakes into even layers (or don't have a big enough knife) use dental floss instead. Stick toothpicks exactly halfway up the side of a cake layer. Wrap dental floss around cake so floss is snug against the cake and each toothpick. Make sure the floss alternates over the top and the bottom of each toothpick. Cross ends of floss in front of the cake and pull them away from each other to cut cake into even layers. Carefully separate layers.
An easy way to slice bananas is with a pastry blender. The slices are the perfect thickness for cereal, pies, etc. And if you're using bananas in breads, cakes, or muffins, just use the pastry blender to mash them to the desired texture.
A slice of soft bread placed in the package of hardened brown sugar will soften it again in a couple of hours. When scalding milk, first rinse the pan in cold water to prevent sticking.
Marshmallows won't dry out when frozen.
How to properly blend brownie ingredients - Most brownie recipes call for melting the chocolate with the fat and adding this mixture to beaten eggs and sugar. Let the chocolate mixture cool completely before adding it to the eggs and sugar as it makes for a lighter brownie
How to tell if the brownies are cooked - Brownies are cooked when the edges look hard, the top has cracked slightly, and the surface has a glassy appearance. The center should not jiggle when you shake the pan. The toothpick method works on cakey brownies, but not fudgy ones!
About cooling and cutting brownies - As they cool, brownies shrink from the side of the pan and set. Put them out of reach of the thronging hordes and don't cut until they've reached room temperature.
Cookie cutters should be sharp, with no rough edges. If the cutter sticks to the dough, dip it in flour each time you use it. Always start cutting at the edge of the rolled-out dough and work toward the center, cutting the cookies as close to each other as possible.
Cookie jars should be airtight. Many of the charming and artistic colorful ones are not. Glass jars with ground glass around the rim and the cover are airtight. Some plastic or glass jars with a rubber ring around the top are also airtight. But vinyl sealable containers are for sure.
When baking a cake, instead of dusting the pans with flour, use granulated sugar. The cakes come out of the pan just as easy and taste better with that little bit of melted sugar on them.
Having trouble removing muffins or cakes from their pans? Place a wet towel beneath the hot pan and they'll usually lift out easily.
Before placing double crusted pies in the oven, loosely wrap aluminum foil around pie crust edges. This will help the edges from browning too quickly. Remember to remove the aluminum about 10 minutes before pies are ready to come out of the oven so the crust is properly browned.
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