HINTS AND TIPS FOR BAKING BREAD

• Yeast must be added to liquid that is between 105 - 115 degrees -- too cold or hot will inhibit rising. (Use a food thermometer.)
• Kneading should be done by folding dough toward yourself, then pushing away with the heal of your palm; move the dough 1/4 turn and repeat. Kneading is an important part of making bread, as it forms the glutin which gives the bread its texture.
• Put dough in a draft-free place to rise. Ensure it's not too hot or cold.
• While kneading the dough, put the bowl that will be used for rising in the sink and fill with hot water. Let it sit during the kneading process. Before ready to use, dry the bowl with a clean dish towel. This will be the damp towel you will cover the bowl with for the rising process.
• Rub oil around the inside of the bowl, place the dough in the bowl, and turn the dough over -- the dough will then have the oil residue on its top and will not stick to the damp towel or dry out during the rising process.

Butter Pecan Turtle Cookies Bars

These are amazing!!!

Crust:
2 cups flour
1 cup brown sugar
1/2 cup butter
1 cup pecan halves

Caramel Layer:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate pieces

Preheat oven to 350 degrees.

To make crust: Stir together the flour and 1 cup brown sugar. Using a pastry cutter or fork, cut in the butter until the mixture resembles fine crumbs. Pat the mixture into the bottom of an ungreased 13 x 9 baking dish. Sprinkle the pecan halves evenly over the unbaked crust.

To make the caramel layer: In a saucepan, stir together the 2/3 cup butter and the 1/2 cup brown sugar. Cook over medium heat stirring constantly until well-blended and the mixture begins to boil. Boil for 1 minute -- stirring constantly. Remove from heat and pour over the pecans and crust.

Bake for 20 minutes or until the caramel layer is bubbly and the crust is a light golden brown. Remove from the oven and immediately sprinkle with the milk chocolate pieces. Let stand for 2 - 3 minutes, then slightly swirl the chocolate pieces as they melt. Cool the bars completely prior to cutting.

From Better Homes & Gardens America's Best Loved Community Recipes

Apple Brown Betty

6 - 7 medium apples, peeled and thinly sliced (6 - 7 cups)
1/2 cup white sugar
1/4 tsp. lemon juice
1/4 tsp. cinnamon
1 cup flour
1/2 cup butter, softened
1/2 cup brown sugar
2 tablespoons white sugar
1/4 tsp. cinnamon

Preheat oven to 400 degrees.

In large bowl, stir together the apples, 1/2 cup white sugar, lemon juice and 1/4 tsp. cinnamon. Mix thoroughly. Spread the mixture into a 2-quart baking dish and set aside.

In a medium bowl, stir together the flour and butter. Add the brown sugar, the 2 tablespoons white sugar, and the 1/4 tsp. cinnamon -- stir until combined. Crumble this mixture over the apple mixture.

Bake for 25 - 30 minutes or until the top is browned and the apples are tender.

This recipe is from one of my all-time favorite cookbooks -- Better Homes & Gardens, America's Best-Loved Community Recipes.

Mom's Apple Crisp

In a 9x9 buttered dish place:
4 cups sliced apples

Sprinkle with:
1 tsp. cinnamon
1/4 cup water with 1 1/2 tsp. vanilla as part of it (put the vanilla in the measuring cup and fill with water)

Mix together with pastry cutter:
1/2 cup butter (softened)
1 cup sugar
3/4 cup flour
Crumble on top of apples. Bake at 350 degrees for 45 minutes.

Mock Whipped Cream Frosting

1/4 cup flour
1 cup milk
Combine in saucepan, stirring continually over medium heat until thickened. Cool to room temperature.

1/2 cup butter
1/2 cup butter-flavored Crisco
1 cup sugar
1 tsp. vanilla
Whip well. Add cooled flour mixture and whip well again.

Chocolate cake

3/4 cup butter
1 3/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 cup water
Cream butter and sugar until fluffy. Add eggs and vanilla. Add dry ingredients and water. Beat for at least three minutes. Bake at 350 degrees. Cupcakes 20 - 25 minutes; 8-inch layer pans 35 - 40 minutes.
Recipe from the back of a Hersey's container 30 years ago.

Cream cheese frosting

Cream cheese frosting

This is THE frosting for so many cakes – carrot cake, red velvet cake, pineapple cake, etc. It is so delicious that some cakes just aren’t as enjoyable without the delectable taste of cream cheese frosting on top. It’s also perfect for cinnamon rolls.

It’s so easy to make and so versatile that it will become a standard!

Cream Cheese Frosting Recipe

8 oz. cream cheese, softened
¼ cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
Beat well until smooth.

Sherry's Baking Tips

Please note that these are things I do; things that work for me.

• Always use real butter (salted).
• Always use dark brown sugar.
• Use large eggs.
• Use good chocolate -- the best you can get. Never use imitation chocolate chips. I always use milk chocolate and sometimes get a high-quality chocolate bar and chop it up to use in place of chocolate chips.
• Always use real extracts -- never use imitation flavorings.
• Never sift the flour.
• Never grease a pan. Use parchment paper in the bottom of cake pans (cut it to fit just in the bottom). For cookie sheets, I use non-stick aluminum foil (non-stick side up); I cover the whole pan.
• Don’t add extra salt (I usually omit the salt in any recipe or just add a couple shakes).
• If the recipe says “fold”, do it by hand (even if your mixer has a “fold” speed).
• Don’t over bake. Over baked cookies are hard; over baked cakes are dry.
• Test cakes using a toothpick in the middle (only near the end of the allotted baking time) – if it comes out clean, it’s done.
• Take cookies out of the oven just before they look done. Leave them on the pan for two minutes after removing them from the oven – this will allow them to bake a bit more and set.
• Always allow cookie sheets to cool between batches -- it keeps the dough from flattening too much during baking.
• Unless otherwise indicated in the recipe, whip the butter and sugar together well and whip well after adding eggs to cakes – it improves the texture.
• Use cooling racks for cakes and cookies – don’t use the top of the stove.
  

Grandma Carrick's pineapple upside down cake

My husband and I love to visit his Grandmother. She is a great cook, and we look forward to her home-cooked meals at every visit. I’m so happy... VIEW RECIPE

Lemon crepes – this is an “I’ve got to have another of these” dessert

While the Tour de France is in progress it’s hard not to think about all things French. And the French know desserts! If you’ve never made... view recipe

The best strawberry pie you’ll ever have!!!

Michiganders love the summer season with its accompanying fresh-from-the-garden fruits. Although strawberries are available in the grocery store... view recipe

A jello recipe you will love for picnics and all occasions!

When I was little, my grandmother made jello with bananas and whipped cream on the top – and I loved it! Jello was one of those innocuous... view recipe

Gourmet S'mores

S’mores – you only have to hear the word to conjure images of campfires on the Michigan shoreline. Although you don’t have to be a... read more

Homemade ice cream

Start a new family tradition!

Every 4th of July my family makes homemade ice cream. We use a nearly 50-year old ice cream freezer that is wooden on the outside and has a crank.. view recipe