For a juicier apple pie, use Johnnygold and golden delicious apples and thicken using one small can of apple juice with sugar, cinnamon, and cornstarch. Also, don’t cut the apple pieces too thin or small when you are using fresh apples in apple pies. Larger chunks will hold together and have more apple flavor.
For better fruit pies, dot pieces of butter over the fruit before you place them on the top crust and bake.
Butter pie pastry scraps and sprinkle with cinnamon and sugar, and bake like cookies. Beat an egg white and brush over your pie crust before baking for a beautiful glossy finish.
When making chocolate chip cookies, always add the chocolate morsels last to the mix. Just barely stir the morsels in — don’t over-mix. Also, cream the butter and sugar well before adding the rest of the ingredients.
Like warm cookies? Try warming cookies in your microwave oven for a few seconds or in a 300-degree oven for a few minutes.
If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.
Cookie dough can be frozen for up to three months in an airtight container or refrigerated for three to four days.
When working with dough, don’t flour your hands; coat them with olive oil to prevent sticking.
Let cookies cool completely before storing. Store different types of cookies in separate containers so they’ll keep their original flavor and texture.
No more burnt cookies! Set a timer and check cookies at minimum baking time. Remember cookies will continue to bake on the cookie sheet even after you remove them from oven.
To keep cookies fresh put some crumpled-up tissue paper in the bottom of the cookie jar.
To make cookie crumbs, cracker crumbs or to crush shelled nuts, seal them in a zipper bag then crush with a rolling pin or meat mallet.
Honey vs. Sugar… Honey has a high fructose content. This means you can use less honey than sugar to achieve the desired sweetness.
To smooth the icing on a cake, use a knife dipped in hot water and gently rub it over the top and the sides.
Microwave a carton of ice cream for 10 to 15 seconds to make scooping a breeze. No more bent spoons with this kitchen tip!
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
If you want to color shredded coconut for toppings on cakes and desserts, simply put the coconut in a clean jar or Ziploc bag, add a few drops of food coloring in your choice of color, then cap the jar or seal the bag and shake it until all the coconut is evenly tinted.
When making chocolate-based cakes or breads, grease the pan and dust with cocoa powder instead of flour to prevent sticking.
Use a pizza cutter to easily slice through flats of fudge and candy squares. Make sure the fudge has been chilled or thoroughly set before cutting. The process is fast and easy, and the result is nice neat squares.
Sweeten your whipped cream with confectioners sugar instead of granulated sugar. Much more fluffy!
I’ll be adding more tips to this page over time! If you’re craving some easy breezy recipes, here are a few amazing recipes to try: