Baking Tips
-
When making cookies, always use unsalted butter, never margarine.
The unsalted butter gives the cookies a lighter texture. -
Add a pinch of baking soda to your frosting and the frosting will
stay moist and prevent cracking. -
Always chill pastry dough before rolling and cutting, and always
chill it again afterwards, before baking, to further relax the
gluten. -
Your yeast will last longer than specified on those little packages
from the grocery store if kept in the refrigerator and even longer
in the freezer.
B-man 
-
For a practically fat-free crust, substitute frozen phyllo pastry
for traditional pie crust. -
To keep a cake longer, place half an apple in the cake container
when storing.