4 Baking Tips to Make Your Time in the Kitchen a Little Easier (WFMW)

. at . 12 comments

Gillian is British and besides making a great cup of coffee, she knows food. Gillian runs her own personal chef business and has the education and practice to make it a tasty and successful one.

At Christmas we made three recipes. I came home with more than delicious sweets. I also came home with some tips. Maybe one of these will help you in the kitchen.

1. Chop sticks are more than an eating utensil. Put one chopstick into the flour bin. Fill up your measuring cup and use the chopstick to level the flour.

2. Whisks are good for dry ingredients too. Need to stir or sift together flour and baking soda (or other dry ingredients)? Then put the items into a bowl, grab a whisk, and start whisking!

3. Honey doesn’t have to be hard to clean off measuring utensils. Grab your vegetable or olive oil spray and mist a fine layer onto the measuring spoon or cup. Now fill it with the golden liquid. It will glide out and not leave any “stickies.”

4. Extra tinfoil eases cooked dessert out of the pan. Line your pan with tin foil, but make sure it extends to either side an extra 5 or 6 inches.  Once the dessert is cool simply grab both sides, lift, and put on top of a cutting board.  So much easier to cut. No scratches to your pan either.

In case you are interested we made pecan pie bars, cranberry orange bread and Nanaimo bars. The recipes will be posted soon.

This post is for Works-For-Me-Wednesday. Don’t know what that is? Go here for FAQ about Works-For-Me-Wednesday. To link up, go here. I am number 57. What number are you?

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12 Comments Add your own

  • 1. Amanda  |  . at .

    When we have a recipe that calls for both honey and oil, we always measure and pour the oil first followed by the honey. The honey pours out so easily! Love the tips. Great post.

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  • 2. susan2009  |  . at .

    Great idea. I am sooo going to do this. Thanks for stopping by.

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  • 3. e-Mom  |  . at .

    Enjoyed these tips very very much! Glad to know about an alternate use for chopsticks. We don’t eat much honey, but I keep promising myself to buy a spray bottle for my olive oil.

    And it’s nice to meet you. Thanks for visiting Chrysalis. I see we share some friends in the Foodie community too. (e.g. 21st C HW) When you get a chance come visit Susannah’s {Kitchen}

    Blessings, e-Mom ღ

    http://chrysaliscafe.com
    http://susannahskitchen.com

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    • 4. susan2009  |  . at .

      Sometimes I use a brush to spread the olive oil around the pan.

      Thansk for the heads up about your kitchen site. I like that you are inspired by Susannah Wesley. Me, too!

      Like

  • 5. sillydoodah  |  . at .

    I am totally going to do that honey thing… and when I start baking again, that tin foil one too. Thanks, Susan!

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    • 6. susan2009  |  . at .

      I still think fondly upon the time we baked in your tiny, tiny kitchen. I would like to visit someday soon in your new home.

      Like

  • 7. Jan  |  . at .

    Good ideas. I always use my whisks a lot, but hadn’t even thought of using one with dry ingredients! Nanaimo Bars are my husband’s favorite at Christmas, but we call them “New York Slices,” which is what my mother called them.

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  • 8. susan2009  |  . at .

    My friend told me that Nanaimo Bars are a Canadian cookie. How funny that New York also claims them. But no matter the origin, they are quite delicious and easy to make.

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  • 9. Piglet in Portugal  |  . at .

    The spray is a great idea! I use lhoney and golden syrup in recipes

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    • 10. susan2009  |  . at .

      Sometimes I don’t have spray so I dab oil in with a brush. Yummm – I like golden syrup. Brings back lovely memories of our time in England.

      Like

  • 11. sunnymama  |  . at .

    Oooh some great tips! Thanks 🙂

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  • 12. susan2009  |  . at .

    You are welcome, Sunny Mama. Thanks for visiting.

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    Reply

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