The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [7]
Nonstick Cooking Spray
I prefer to use nonstick cooking spray, such as PAM, for “greasing” pans because of its convenience. However, solid vegetable shortening, such as Crisco, may also be used. Both are flavorless and coat pans and cookie sheets evenly.
When spraying or greasing baking pans for brownies, be sure to coat only the bottom of the pan. If the inside walls of the pan are coated, the brownies will not rise properly. When making bars, the entire inside of the pan may be coated in cooking spray. Cookie sheets should be given only a very light spraying or greasing for best results.
Shelled Nuts
Use plain, unsalted nuts unless specified otherwise in the recipe. To determine whether shelled nuts are fresh, taste them: they should taste and smell fresh, not rancid with an off-flavor. Frozen nuts are prone to freezer burn if stored improperly and may taste old or stale (old, stale, or rancid nuts will ruin the baked product). Shelled nuts should also have a crisp texture, should be relatively uniform in color, and should not be shriveled or discolored in spots.
TOASTING NUTS: Toasting nuts before adding them to a recipe can greatly intensify their flavor and hence their contribution to a recipe. To toast without turning on the oven, place them in an ungreased skillet over medium heat (3–4 minutes), stirring frequently, until golden brown (note that this method works best with chopped, as opposed to whole, nuts). To oven-toast, spread the nuts in a single layer in a baking pan or on a cookie sheet. Bake at 350°F for 10–15 minutes, stirring occasionally, or until golden brown. Cool the nuts before adding them to the recipe.
Spices
All of the recipes in this book use ground, as opposed to whole, spices. Freshness is everything with ground spices. The best way to determine if a ground spice is fresh is to open the container and smell it. If it still has a strong fragrance, it is still acceptable for use. If not, toss it and make a new purchase.
Vanilla Extract
Vanilla extract adds a sweet, fragrant flavor to baked goods and is particularly good for enhancing the flavor of chocolate. It is produced by extracting the flavor of dried vanilla beans with an alcohol and water mixture. It is then aged for several months. The three most common types of beans used to make vanilla extract are Bourbon-Madagascar, Mexican, and Tahitian.
Store vanilla extract in a cool, dark place, with the bottle tightly closed to prevent it from evaporating and losing flavor. It will stay fresh for about two years unopened and for one year after being opened. Imitation vanilla flavoring can be substituted for vanilla extract, but it may have a slight or prominent artificial taste depending on the brand. It is about half the cost of real vanilla extract; however, it’s worth the extra expense of splurging on the real thing.
Other Extracts and Flavorings
Other extracts and flavorings, such as maple, rum, lemon and brandy, are used in recipes throughout this book. They can be found in the baking aisle alongside the vanilla extract. Store in a cool, dark place to maintain optimal flavor.
Peanut Butter
Peanut butter is a spreadable blend of ground peanuts, vegetable oil, and salt. Two types of peanut butter are used throughout this collection: creamy and chunky. Avoid using natural or old-fashioned peanut butter in all of the recipes in this book because the consistency is significantly different from the commercial styles of peanut butter.
Marshmallows and Marshmallow Creme
Marshmallows are white, spongy, pillow-shaped confections made from sugar, corn syrup, gelatin, and egg whites. They are available readymade in both large and miniature sizes. Opened packages of marshmallows should be placed in a large, zip-top plastic bag to preserve their freshness. Marshmallow creme (also called marshmallow fluff) is available in jar form and