Baking

Because the confections made by sticking pecans into caramel patties and then covering them in chocolate resemble turtles.

Vanilla extract is mostly alcohol which does not freeze.

A baker's job comes with several benefits. Bakers do not have to work a typical work schedule and often work in the early morning hours. They are able to be creative as well as be active during their job by taking orders, greeting customers and gathering items needed for their recipes.

According to The Cake Bible, "the only function of salt in a cake is to accentuate or heighten flavor. WIthout salt, the cake would have a decidedly flat taste."

It helps to intensify the sweet taste of the cake.

Flour oftentimes goes through a process known as bleaching. This makes the white baking flour most people are accustomed to and which they like to use in baking; however, while this makes the flour more suitable to common baked goods, it also strips much of the nutritional value from the flour. By not doing the bleaching process, you retain the whole wheat aspect of the flour, making it healthier and heartier.

Flour is the main ingredient in most baking. It provides the substance of the baked product and different flours give different textures. It consists mainly of starch/carbohydrate, and fiber. Flourless recipes give a velvety melt-in-the mouth feel as there is no solid substance to the baked item. The sugars and fats dissolve freely and disperse in the warm moist mouth. So, flour is actually not needed (but it is recommended), and this news is especially good for the people who are allergic to it.

You can bake thin cut bone in pork chops by first preheating the oven to 400 degrees. Then place the chops on a foil lined baking pan and cook for about 8 to 10 minutes depending on actual thickness.

This is actually what is known as "orange zest". The thin colored portion of the orange peel contains a lot of essential oils that are full of a great orange smell and concentrated orange flavor. (The white part of the orange peel should not be used, it has a bitter and unpalatable flavor.) Orange zest is used in savory dishes to give them a little punch of citrus flavor, its in orange marmalade, and its used in many desserts to give them a great aroma and flavor.

The time needed to melt a marshmallow depends on the type of heat source being used and the temperature of that source.

15 minutes keep looking at it from time to time just in case it has aready cooked thank you.

15 mins won't even bake a cupcake!! A 12 inch cake pan will probably take about 45-50 mins. Look for the cake pulling away from sides of pan. Also tap your finger in the middle of the cake. If it springs back, it is baked. If it dents in, continue to bake a bit longer and check again.

Either under-whipped egg whites, too low oven temperature, or you keep opening the oven door to check on the souffle (lowering the oven temperature). Souffles should not drop whilst in the oven, if souffles do fall it should be a few minutes after they have been removed from the oven... You may just have a peculiar oven, or a bad recipe.

Hot, as mold mainly grows because of dampness. When it is cold, the air often will be dry and there is less amounts of humidity it in. With less humidity, there is less moisture for things to grow mold on them. Think about a loaf of bread. If you freeze a loaf of bread, it won't mold for a very long time. If you leave it out on your countertop for over two weeks mold spores begin to grow on it. Heat also is a source for things to grow. Most flowers, trees, grass, etc don't grow in the cold. Mold is not any different.

You may use either. In both cases I recommend greasing the pan, placing the paper in, greasing the pan again and then dusting it with flour. Batter cooks more evenly, rises symmetrically and releases cleanly when done.

Gateau is French for cake.

Butter paper is parchment paper but in some countries they call it butter paper

Start with the directions on the container. Most are baked frozen, and you may need to make slits in the crust. Use a cookie sheet beneath the pie- it will catch any juice that bubbles over, and make it easier to take out of the oven. Time and temperature vary depending on type and size of pie, but 60 minutes is common for an apple pie.

Yes you can! If you're like me and leave your condensed milk in the pantry at room temperature, then I would suggest chilling it in the freezer for at least 20 minutes beforehand (chilling the bowl is also a good idea). Condensed milk is also a great choice because it has less cholesterol than regular whipping cream.

Anything he wants!!

They would eat Bacon and egg sandwiches

Ha ha ha ha ha ha hah ah ha aha ha ha ha ha ha ha ha ha

enon

It should be ready in 40 to 45 minutes... depending on which heat you bake it.

it depends on what kind of icing you would like to make. here is a recipe for butter cream frosting:1 package powdered sugar (16 ounces)

1/2 cup butter, softened (1 stick)

3 tablespoons milk

2 teaspoons vanilla

Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.

Makes about 2 1/2 cups frosting.

Cooks.com

for icing icing:

One method of making an uncooked icing is to use powdered sugar. Pour a good amount of powdered sugar

into a bowl and add a pat of room temp butter (about a tablespoon), a small amount of milk (a few tablespoons at a time) and a dash of vanilla. Use the mixer on low to blend. If the icing is too thin, add more sugar ,too thick, add more milk. I have no exact measurements

4 quarts make a gallon. 2 pints make a quart. So 8 pints make a gallon.

No, you cannot substitute granulated sugar for powdered sugar directly.

However, you can make your own powdered sugar from granulated sugar using a BLENDER.

Run the granulated sugar through a BLENDER until it reaches the proper consistency. It is important to stir the sugar up from the bottom manually at least twice during the process to ensure all sugar is processed properly.

In doing this, however, you might find the end product to be slightly different in taste or consistency.

Things to consider when you substitute: powdered sugar is sugar of a very fine consistency mixed with a little cornstarch to prevent clumping. This makes it smoother for frosting mixes. It is the cornstarch that will make some uncooked things come out a little cloudy looking if you substitute, and would usually make cooked things a little thicker. You may detect the flavor difference imparted by the cornstarch in some things.