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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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* Measuring Equipment |
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Print this Recipe * LIQUID MEASURES. Liquid measuring cups tend to be glass, come in 1-, 2- and 4-cup sizes and have graded measurements indicated on the surface. To measure liquids, place the cup on a level surface and fill, reading the measuring mark at eye level. * DRY MEASURES. Dry measuring cups come in nested sets that can include 1/4-cup, 1/3-cup, 1/2-cup and 1-cup measures. They are meant to be filled to the top and leveled off with a knife. * SHORTENING AND BROWN SUGAR. To measure shortening and brown sugar, firmly press into a dry measuring cup and level off with a spatula or knife. * DRY INGREDIENTS. To measure flour, sugar or other dry ingredients, lightly spoon the ingredient into the measuring cup and then level it off with the straight edge of a spatula or knife. Flour does not need additional sifting. * SPICES. Never measure ingredients over your mixing bowl; a slip when measuring a spice or salt can ruin an entire recipe. * STICKY SYRUPS. Before measuring a syrupy ingredient like molasses or corn syrup, lightly coat your measuring utensil with oil to help release every drop of the sticky sweetener. From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
* Cookie Tips * Equivalent Measures and Weights * Measuring Equipment * High-Altitude Baking * Emergency Substitutions * How to Use Our Nutrition Information * Pan Substitutions * Freezer Storage * The Elements of Successful Cooking and Baking * Tips for Using Common Ingredients |
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