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- Apr 25, 2013
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What are the little special things you do when baking that make a good recipe into a GREAT recipe?
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These are some of the little things I do to give my recipes that little extra UMPH!
Grown-up Bread Pudding
When I make bread pudding, I make sure to use golden raisins and soak them overnight in rum or bourbon. I drain the raisins before adding them to the mix. I use the rum/bourbon drained from the raisins to make a dessert sauce.
Crispy Edges
When I bake cornbread or bread pudding, I heat my well-buttered baking pan (usually in the oven while it's pre-heating) before adding the batter. This makes the edges crispy and delicious.
Buttermilk Love
For many recipes that call for milk (cornbread, muffins, biscuits, pancakes, etc.), I use buttermilk instead. It makes quick-breads extra tender, light and fluffy. If I don't have any fresh buttermilk on hand, I make "emergency buttermilk" from regular milk:
************************************************************************************************
These are some of the little things I do to give my recipes that little extra UMPH!
Grown-up Bread Pudding
When I make bread pudding, I make sure to use golden raisins and soak them overnight in rum or bourbon. I drain the raisins before adding them to the mix. I use the rum/bourbon drained from the raisins to make a dessert sauce.
Crispy Edges
When I bake cornbread or bread pudding, I heat my well-buttered baking pan (usually in the oven while it's pre-heating) before adding the batter. This makes the edges crispy and delicious.
Buttermilk Love
For many recipes that call for milk (cornbread, muffins, biscuits, pancakes, etc.), I use buttermilk instead. It makes quick-breads extra tender, light and fluffy. If I don't have any fresh buttermilk on hand, I make "emergency buttermilk" from regular milk:
1. Place a Tablespoon of white vinegar in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.