A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

How to Prevent Over-baking in a Convection Oven?

Wendy asks: When using a turbo convection oven to heat a frozen pie, how do you stop the pie crust from getting so hard?

Baking S.O.S. says: I don’t have experience with turbo convection ovens for home use, although we use industrial convection ovens in professional kitchens, so I am going to assume that the […]

Storing Whole Wheat Flour to Prevent Rancidity/Bitter Taste

Sandy asks: Would there be a bitter taste to a pie crust that had been made with whole wheat flour that was several years old? The flour had been kept in glass containers with tight lids but not in a dark cool place. I made an apple pie, and when I had a bite, there […]

New Twists on Thanksgiving Favorites: Pumpkin Pie and Pecan Pie

Last week, I taught two baking classes: How to make pie from scratch with the theme: “New Twists on Thanksgiving Favorites.” I chose to make Pumpkin Pie and Pecan Pie because those are MY two favorite pies for Thanksgiving.

Creating a new twist on Pecan Pie was easy: pecan pie always tastes better with chocolate […]

Help for a Dry, Dense Strawberry Cake

Catherine says: My daughter wants a strawberry cake for her birthday, and I like the recipe I started with (below). I need to add either food coloring or gelatin to get the right color, but it came out pretty dense and a little dry. The self-rising flour is brand new, so the leavening shouldn’t be […]

Why Does Pumpkin Pie Crack on Top?

Linda asks: Why does my pumpkin pie always crack across the middle?

Baking S.O.S. says:

My guess is that the pie is baking too long or at too high a temperature…..that would cause the pie to crack.

I checked the Libby’s Pumpkin Pie recipe on-line to see what the exact baking directions are. It says […]

Substituting Cake Flour for All-Purpose Flour

Cathi asks: When substituting cake flour in place of all purpose flour, do I need to change measurements for any other ingredients? ie cakes, cookies, pizza dough, pancakes?

Baking S.O.S. says: If you substitute cake flour for all-purpose flour in a recipe, you do not need to alter the quantities of the other ingredients in […]

Why Do Cupcake Liners Always Look Dark & Brown After Baking?

Samantha says: I keep experiencing the same problem when I make cupcakes: When I take them out of the oven, the papers that you are supposed to put them in to keep them from sticking always look brown or burnt. I like the colors that are on the papers. How can I keep them from […]

How to fix dry, crumbly pie dough

Kirsten asks: I am making pie dough with lard. When I try to roll it out, it is dry and crumbly. What should I do to fix it?

Baking S.O.S. says: As with any pie dough (regardless of the type of fat used), if the dough is dry and crumbly, try adding just a little […]

Beating eggs for cake batter: What is the purpose?

V. asks: I have a basic yellow cake recipe that uses 4 large whole eggs. I wanted to know if beating the whole eggs until they are a light pale yellow and foamy and then adding them to the cake batter causes the cake to have more rise than it would with just the baking […]

Why do paper liners separate from cupcakes? Take 2

Kay asks: Why do my cupcakes separate from the paper liners? I’ve tried using foil liners with the same results. Please help.

Baking S.O.S. says: I have had this problem many times myself. In fact, I addressed this question in an earlier blog post .

These are the solutions I have found to be […]