A PERFECT PIE CRUST Before rolling, pressing & pinching your pastry, grip a bag of frozen peas for 30 seconds. Working the dough with ice cold hands helps keep the butter it contains solid right until the second you slip the pie plate into the oven, & that turns out the flakiest crust.
GRABBING THE RIGHT EGG To avoid cracking a hard cooked egg into your cake batter or tossing a raw egg into your lunch bag, add a few drops of food coloring to the cooking water so your boiled batch will be marked beautifully. CRISP ROASTED VEGETABLES Arrange slices or cubes of vegetables in a single layer on pan, making sure none are touching. They come out crisp & firm & not soggy or mushy. Bake in 425 degree oven for 10 min. or until browned, turning often. PLEASANT SMELLING HANDS AFTER PEELING GARLIC Simply combine 1/4 tsp vanilla & 1 cup milk in a bowl, then use a washcloth to apply the mixture to hands. SECRET TO TALL CAKES, NO COLLAPSING When greasing your pan, sidestep a cake collapse by coating the bottom of the pan only. Leave the sides of pan ungreased so the batter can cling to & climb up the pan while baking to reach new heights. Once baked & cooled, run a knife around sidesof pan for a quick & easy cake release.* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
