The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [8]
Evaporated Milk
Evaporated milk is a canned milk product that is made by evaporating milk to half of its volume, producing a creamy texture and rich taste. All of the recipes in this book that require evaporated milk were tested using regular (as opposed to low-fat) evaporated milk.
Sweetened Condensed Milk
Sweetened condensed milk is canned evaporated milk that has been reduced further and sweetened with sugar. It is available in fat-free varieties, too; either the regular or fat-free varieties may be used.
Coconut
To toast coconut without turning on the oven, place 1 cup of coconut at a time in a large, nonstick skillet. Cook and stir over medium heat for 3–4 minutes until golden-brown and fragrant. Cool the coconut before adding to the recipe.
READY, SET, BAKE!
Well, almost. Before you begin, I’m going to stand on my soapbox and make a plea for attention to the following four baking issues, each of which is elementary to cookie baking, yet frequently taken for granted, if not overlooked entirely. I’m talking about choosing the correct cookie sheets and baking pans, getting to know your oven, and using an oven thermometer. So if you’re looking to make every batch of cookies, brownies, bars, and biscotti edible perfection, read on.
A Few Words about Cookie Sheets
People have strong opinions about their preferred cookie sheet, so consider the following recommendations as guidelines rather than inflexible rules. I find that the more information I have about the baking process, the easier it is to “foolproof” recipes. For example, knowing that different sheets and pans can produce different results, and why, can reduce the possibility of your favorite recipe tasting wonderful one time, okay the next, and positively inedible on the occasion you plan to share it at a potluck party.
When baking cookies, choose light-colored, dull-finished, heavy-gauge cookie sheets. Shiny sheets work best for cookies that should not brown too much on the bottom.
Except for bar cookies, avoid using cookie sheets with high sides. Such pans can deflect heat as well as make it difficult to remove the cookies for cooling. As a general rule, cookie sheets should be two inches narrower and shorter than the oven to allow for even baking.
It is best to avoid dark aluminum cookie sheets. These sheets have a brown or almost black finish and may absorb heat, causing bottoms of cookies to brown more quickly. If using these sheets is the only option, decrease the baking time and lower the temperature slightly (about 25°).
Nonstick cookie sheets are easier to clean and help ensure even baking; however, the dough may not spread as much and you may end up with a thicker cookie. On the other hand, rich cookies can spread if baked on a greased sheet. Follow the manufacturer’s instructions if using a cookie sheet with a nonstick coating; the oven temperature may need to be reduced by 25°.
Also follow the manufacturer’s instructions if using insulated cookie sheets, which are made from two sheets of metal with a layer of air between for insulation. Cookies will not brown as much on the bottom, so it may hard to tell when the cookies are done. Also, cookies may take slightly longer to bake. If you don’t have enough cookie sheets, you can invert a jelly roll pan or use heavy-duty foil.
Selecting the Right Baking Pan
Just as the right cookie sheet is essential for drop and shaped cookies, so too is using the correct size baking pan for brownies and bars. Brownies and bars made in too-large pans, for example, will be over-baked, and those in too-small pans will be under-baked.
If you only have a few pans, and none are the pan size specified, a solution still exists. Use the pan size that you have. If it’s larger than what is called for, use a shorter bake time. If it’s smaller than what is called for, use a longer bake time and reduce the oven temperature 25°.
For best results, use shiny metal pans for all of the bar recipes in this book. Not only are the bars easier to remove but metal pans allow the crusts of layered