| *Helpful Hints - Cookies & Candy* |
| 1. Push animal shaped cookie cutters lightly into icing on cakes or cupcakes. Fill depressed outlines with chocolate ising or decorating cofections. 2. Fill flat bottomed ice cream cones half full with cake batter and bake. Top with icing and decorating confections. 3. To make cookie crumbs for your recipes, put cookies into a plastic bag and run a rolling pin back and forth until they are the right size. 4. To decorate cookies with chocolate, place cookies on a rack over waxed paper. Dip the tines of a fork with chocolate, and wave the fork gently back and forth making wavy lines. 5. A gadget that works well for decorating sugar cookies is an empty plastic thread spool. Simply press the spool into the dough, imprinting a pretty flower design. 6. Some holiday cookies require an indent on top to fill with jam or chocolate. Use the rounded end of a honey dipper to make the indent. 7. Tin coffee cans make excellent freezer containers for cookies. 8. If you only have one cookie sheet on hand, line it with parchment paper. While one batch is baking, load a second sheet pf parchment paper to have another batch ready to bake. Cleaning is also easier. 9. When a recipe calls for packed brown sugar, fill the correct size measuring cup with the sugar, anad then use the next smaller size cup to pack the brown sugar into its cup. 10. Dipping strawberries in chocolate? Stick toothpicks into the stem end of the berry. Coat the berries with chocolate, shaking off any excess. Turn the berries upside down and stick the toothpick into a block of styrofoam until the chocolate is set. The finished berries will have chocolate with no flat spots. Another easy solution is to place dipped berries dippedside up in the holes of an egg carton. 11. Cut-up dried fruit sometimes sticks to the blade of your knife. To prevent this problem, coat the blade of your knife with a this film of vegetable spray before cutting. 12. Cutting dessert bars is easier if you score the bars as soon as the pan comes out of the oven. When the bars cool, cut along the scored lines. |
 |
 |
 |
 |
 |
 |
| *Click the Links below to Visit Clarissa's other Pages* |
|