IN the CHIPS! DIRECTORY

BAR-COOKIES
CANDY
CHOCOLATE CHIP COOKIES
CAKES, QUICK BREADS & MUFFINS
GIFT RECIPES - RECIPES IN A JAR


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IN the CHIPS! HOME & WEB-RING LISTINGS
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BAKING TIPS FOR COOKIES

  A shiny cookie sheet with no sides that is 2 or 3 inches
   narrower and shorter then the oven rack is best.
   For bar type cookies use the specified size pan and don't
   cut them into bars until completely cooled unless directed
   to cut them while warm.


  Only grease the pan if the recipe calls for it and grease
   with nonstick cooking spray or solid vegetable shortening.


  Butter makes a crisper and better tasting cookie.
   Stick margarine makes a crisp cookie too but don't use tub
   margarine or low-fat spreads because they won't work.
   Shortening, like Crisco, makes cookies softer and cakelike.


  Don't overmix your dough or you'll have tough cookies and 
   if the recipe says to chill your dough before baking, do it.


  Bake one sheet of cookies at a time on the rack placed in
   the center of the oven.


  Check your cookies at the suggested baking time then if not
   done give them an extra minute or two.


  Remove baked cookies from the pan immediately to cool on a
   wire rack unless otherwise directed.


  Let your cookie sheet cool in between batches or else your
   dough will melt and spread on the hot pan.


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STORING COOKIES

Personally this has never been a problem since they never last more
then two days around my house (hiding them didn't help either).

  Crisp cookies should be stored in a container with a loose cover.


  Soft cookies should be stored in an airtight container to keep them
   moist.


  Keep bar cookies in a tightly covered container.


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BAKING TIPS FOR QUICK BREADS and MUFFINS


1. Shiny pans are best. If using a dark pan or nonstick pan reduce
   the oven temperature by 25*F.

2. Grease the bottom of the pans with vegetable shortening. Do not
   grease the sides or else you will get a rim around the edge of
   the loaf. For muffins, if the recipe calls for the entire cup to
   be greased to prevent sticking, use a paper baking cup.

3. Use butter or stick margarine (but no lowfat) in your recipe.

4. Bake in the center of the center rack of the oven.

5. Check for done-ness at the minimum baking time then every 1 or 2
   minutes thereafter.

6. Remove from pans in the time specified in the recipe and cool on
   wire racks.

7. For muffins as well as some quick breads, stir dry ingredients
   only until moistened. The batter will be lumpy but overmixing will
   cause uneven texture and a pointed top.

8. If using chopped nuts or fruits, or grated carrots or zucchini in
   the recipe, make sure they are prepared before starting the batter.

9. A perfect muffin will be golden brown; have a slightly rounded and
   bumpy top; have an tender and light texture with medium round holes
   and be moist inside.

   Quick breads will often have a large crack down the length of the
   loaf... don't worry this is typical.

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STORING QUICK BREADS & MUFFINS


1. After cooling completely, wrap the loaves individually in plastic
   wrap. The loaves can be either frozen for up to 1-2 months or placed
   in the refrigerator for 1 week to 10 days or at room temperature
   from 3 to 4 days (depending on the humidity).

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