I am listing some of the tips for preparation, storing and testing of the finished dessert.
1) Tips about nuts:
If you are using almonds on cakes, pies and other desserts, prepare the almonds the day before. Arrange almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch carefully; almonds burn very quickly; you may have to stir them several times. Cool; transfer the almonds to a covered container.
Watch nuts very carefully when you are grinding them in a food processor. If you grind the nuts too long, the result will be nut butter.
Nuts are easier to chop when the nuts are warm. Heat the nuts in a microwave on High for 2 minutes or in a 325 degree oven for about 5 minutes.
2) Tips about greasing pans:
Shortening is best for greasing a cake pan. Oil, butter or margarine may cause cake to stick or burn. Also, some recipes will ask you to dust the pan with flour on top of shortening. If desired, spray tube pan with non stick baking spray before filling with batter and baking. If you are using a pan with non stick finish for angel food or like cake, do not invert over neck of bottle; instead put on a wire rack to cool.
3) Tip for beating cakes: Do not over beat cake batter.
4) Tip for cooling cakes:
Always let cake cool completely before frosting unless recipes states differently.
5) Tips for testing cakes finished:
Bake cakes until a wooden toothpick inserted in center comes out clean or lightly press top with fingers until top springs back.
6) Tip for using phyllo:
For Greek dessersts using phyllo, brush each layer with melted butter for it is a essential step to have flaky dessert. Also, use a sharp knife and a ruler as guide for cutting the layer pastry into diamond shapes. Pour the hot syrup over baked baklava; let the baklava stand overnight to thoroughly absorb the syrup.
7) Tips for making the perfect pecan pies:
Replace corn syrup with maple syrup which is much tastier. Use dark amber syrup for it has the richest maple flavor.
Use the pecan nuts in the crust.
Cut back on the sugar called for in your recipe. Instead of the sugar use in its place a combination of brown sugar and maple syrup.
Joan D Beard
