Serves: 5

EGGS
Eggs provide structure and volume and bind ingredients together.
* Use large eggs in recipes unless another size is specified. (Jumbo eggs weigh 30 ounces per dozen, large eggs weigh 24 ounces per dozen, and small eggs weigh 18 ounces per dozen, so differences in size are substantial and could significantly affect the outcome of a recipe.)
* Refrigerate eggs whenever they're not in use. At room temperature, eggs lose as much quality in a day as they would in a week in the refrigerator.
* Store eggs away from strong-smelling foods like cut onions or fish. Eggs can absorb odors through their shells.
* When adding eggs to a batter, always break the eggs into a small bowl first to prevent shells or spoiled eggs from ruining your recipe.

BUTTER, MARGARINE AND SHORTENING
Fats like butter, margarine, shortening, oils and lard tenderize prepared foods, provide flavor, help bind ingredients together and produce browning in baked goods.
* Butter yields: 1 pound = 4 sticks = 2 cups. 1 stick = 1/2 cup = 8 tablespoons.
* One cup butter = 1 cup margarine = 7/8 cup vegetable oil = 7/8 cup lard or vegetable shortening.
* Butter is interchangeable with stick margarine in most recipes.
* Whipped butter contains between 30 and 45 percent air, and so should be measured by weight. Eight ounces of whipped butter equals 1 cup.
* Set cold butter over, not in, a bowl of hot water to soften it for baking.
* Margarine is made from oils, such as corn or soybean, combined with air. For best results, use margarine, not a reduced-fat oil spread, for baking.
* Vegetable oils are low in saturated fats, don't contain cholesterol and are pressed from a variety of seeds and kernels, such as corn, canola, sunflower, safflower and soybean. They are referred to here as "oil" and can be used interchangeably in our recipes.
* Solid vegetable shortening is made from vegetable oils that have been processed with air. We call it "shortening."
* Low- or nonfat spreads don't have the essential fats needed for baking, so avoid using them in baked goods. They tend to produce more cakelike products that will not brown, will dry out quickly and may stick to pans.

FLAVORINGS
Add flavorings, extracts and liqueurs to other ingredients at room temperature.

FLOUR
The recipes in this book have been tested with bleached all-purpose flour unbleached all-purpose flour also may be used.
* The best way to measure flour is to lightly spoon the flour into your measuring cup and level it off.
* To prevent spoilage, store flour in an airtight container at less than 75°F. Flour can be stored in the freezer for up to one year, but it should be brought to room temperature before using in batters.

FRUIT
* Choose fresh fruit that is ripe, with a tight, smooth skin that is free of blemishes. Wash all fresh fruit before use.
* Good baking apples include Cortland, Crispin, Criterion, Empire, Fuji, Granny Smith, Gravenstein, Jona-gold, Jonathan, Lady, Macoun, McIntosh, Newtown Pippin, Northern Spy, Stayman, Rome Beauty, Stayman Winesap, and York Imperial.
* Apple yields: 1 pound fresh = 2 large, 3 medium or 4 small apples = 2 1/2 to 3 cups chopped or sliced apples.
* To revive apples for baking that are past their prime, chop them coarsely, cover with apple juice and refrigerate for 30 minutes.

MILK
* Use only the freshest milk and dairy products.
* For baking, 1 cup of skim milk plus 2 tablespoons of melted unsalted butter can be substituted for 1 cup of whole milk.

NUTS
* Yields: 4 ounces of chopped nuts generally equal 1 cup of chopped nuts.
* When buying shelled packaged nuts, check for freshness by squeezing the nuts through the plastic package. If the nuts bend or feel cakey, they are no longer fresh.
* Store nuts in an airtight, dark container in a cool, dry place, or freeze them for up to eight, months.

SPICES, HERBS AND SEEDS
* Store dried herbs, spices and seeds in airtight containers in a cool, dark, dry spot. Seasonings lose flavor in hot, bright conditions, such as over a stove or on a tabletop spice rack. Dried herbs and spices should be replaced annually.
* Store fresh herbs in the refrigerator, their stems submerged in a glass of water.
* Equivalents: 1 tablespoon of fresh herbs is equivalent to 1 teaspoon of crushed dried herbs or 1/4 teaspoon of ground herbs.

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
* Cake Tips
* Cookie Tips
* Emergency Substitutions
* Equivalent Measures and Weights
* Freezer Storage
* High-Altitude Baking
* How to Use Our Nutrition Information
* Measuring Equipment
* Pan Substitutions
* The Elements of Successful Cooking and Baking
* Tips for Using Common Ingredients