Can i use this instead of parchment paper to line the bottom of a cake pan?
Q. im tring to bake a cheese cake.. i never baked a cheese cake before.. but when i bake regular cakes, i use butter or margarine on the bottom of the pan. and after that i sprinkle floor all over the pan.. its a nice and easy home made way to keep the cake from sticking to the pan.. but i dont know if the method will work with cheese cake? hello hello: dont answer if u dont know..!
Asked by angelic - Wed Feb 23 00:51:50 2011 - Cooking & Recipes - 3 Answers - Comments

A. idk
Answered by - Wed Feb 23 00:54:40 2011

do i need to line my pan with parchment paper when baking pineapple upside down cake?
Q.
Asked by baby #1 due in nov - Fri Mar 6 17:39:12 2009 - Cooking & Recipes - 7 Answers - Comments

A. Oh geez, I never do and it comes out just fine. Been making that stuff since the dinosaurs roamed the earth. Just follow the instructions. Usually the bottom of the pan is buttered for that cake.
Answered by aknaswonder - Fri Mar 6 17:52:02 2009

Homemade Chocolate Chip Cookies...?
Q. oh and since am using a non stick baking pan i dont have to " line baking sheet with parchment paper" ... Right? ok, so i got this choc. Chip Cookie Recipe From the internet, and i have 2 questions... 1) How important is it to have Brown sugar in the recipe? 2) what type of Chocolate Chips do u recommend since it doesn't say any brands..? Thx
Asked by x_musicaddict_x - Mon Aug 31 10:27:30 2009 - Cooking & Recipes - 9 Answers - Comments

A. brown sugar is good for texture and moisture since it contains molasses chocolate chips are the variable just dont use butterscotch as they burn easily because of the cooking time brand doesnt matter as long as you are using semi sweet morsels although I sometimes use milk chocolate or swirls (nestle tollhouse) whatever I have on hand LOL Happy Baking !!! L
Answered by Diet Drama 09 - Mon Aug 31 10:35:09 2009

A recipe for coconut macaroons that I am making says to line the baking pan with parchment paper, what is it?
Q. So what is parchment paper? is it like wax paper? and if it isn't then I probelly don't have it so could I just grease the pan instead? would wax paper work just as good?
Asked by dragon - Fri Oct 6 13:46:56 2006 - Cooking & Recipes - 5 Answers - Comments

A. Definitely take the time to run to the store and get the parchment. It can be found with the rest of the wraps. Whatever you do, do NOT substitute waxed paper, tin foil or grease/shortening for the parchment. You will end up with a not-too-nice alternative to the cookies you were planning on getting!
Answered by Brutally Honest - Fri Oct 6 14:08:57 2006

Parchment Paper question?
Q. When using parchment paper to line a cookie sheet, do I still need to spray it w/ non-stick cooking spray for baking cookies?
Asked by Shashee - Thu Oct 15 11:49:01 2009 - Cooking & Recipes - 3 Answers - Comments

A. No, you can use parchment OR spray with cooking spray, but parchment is non-stick (it is coated with silicone) so no need to spray
Answered by Tom tu - Thu Oct 15 11:53:19 2009

Soft vanilla sugar cookie recipe?? please help!! 10 points?
Q. I want to cook soft vanilla sugar cookies but the recipe calls for unsalted butter. I only have salted butter in my fridge. What do I do? Should I eliminate the additonal salt in the recipe OR add extra sugar? if so, how much? pleaasse hele me!! thank youu!!! 1 1 2 cups of All Purpose flour 1 2 tsp of Salt 1 4 tsp of Baking Powder 3 4 cup of Unsalted Butter at room temperature 1 cup of Sugar 2 Eggs 1 tsp of Vanilla Extract Process, 1) Preheat your oven to 375 degrees and line 2 baking sheets with parchment paper. 2) In a large bowl, cream together the butter and sugar, add the eggs and vanilla and continue to whisk for about 1 minute. 3) Add the flour, salt and baking powder and mix it all in until its all combined. 4) Using a small ice… [cont.]
Asked by - Sat Dec 10 15:21:29 2011 - Cooking & Recipes - 3 Answers - Comments

A. nothing will happen if you use salted butter. salted butter doesn't have that much salt in it. just cut back a bit on that 1/2 teaspoon that is called for in the recipe.
Answered by ckngbbbls - Sat Dec 10 16:23:55 2011

Tu hablas espanol? Puedes traducir esta receta?
Q. Por favor puedes traducir esra receta por 'brownies' a ingles? Gracias! (lo siento no hay espanol puntuacion en este ordenador) # Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. # While you wait for the chocolate to cool, preheat oven to 180C. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now sieve the flour and cocoa powder into a bowl. # With a large sharp knife, chop the white and milk chocolate into chunks . Break the eggs into a large bowl and tip in the sugar. With an… [cont.]
Asked by dark_princess341 - Sun Jun 29 01:00:19 2008 - Cooking & Recipes - 4 Answers - Comments

A. Add Salt
Answered by Cravin - Sun Jun 29 01:07:43 2008

Ingredients Substitution!?
Q. I need two actual and precise substitutions ingredients for the following recipe: Any realistic subtitution will do. Chocolate Chip Cookies. Ingredients 1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Directions Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly… [cont.]
Asked by hip_latina - Wed Feb 18 00:12:35 2009 - Cooking & Recipes - 2 Answers - Comments

A. what do you want to substitute? I would say regular salt for kosher salt? Regular sugar for brown sugar self raising floor for floor and baking powder?
Answered by GataLoca - Wed Feb 18 00:27:18 2009

whats your favorit cake.?
Q. mines. Pecan Bourbon Cake Makes: 20-25 servings Prep Time: 30 minutes Cook Time: 3 hours, 0 minutes Ready In: 3 hours, 30 minutes This cake needs to be kept two weeks before serving to allow the melding of the bourbon and cake. The flavor is reminiscent of Christmas bourbon cookies with a little more punch. Ingredients 1 pound butter 2 cups sugar 6 eggs separated 1 cup bourbon plus additional for soaking 1 pound pecans chopped 1 1/2 pound white raisins 5 cups flour 1 tsp baking powder 1 tsp vanilla Directions In a large bowl, cream the butter and sugar; add the slightly beaten eggs yolks. Add the bourbon gradually mixing well. In a separate bowl, mix the pecans and raisins with 1 cup flour and set aside. Sift the remaining flour with the… [cont.]
Asked by g miss Magnoliag - Sun Jul 26 00:22:22 2009 - Polls & Surveys - 13 Answers - Comments

A. My, that sounds delicious! Thank you for the recipe, I've jotted it down! My sister is the baker in the family, so I'll have to have her make it for me, LOL. My favorite cake is German Chocolate cake made from scratch, with a walnut pecan frosting (from Pillsbury instant frosting). Very yum!
Answered by - Sun Jul 26 09:50:46 2009

Why would tou bake your average apple crisp in a pie dish that is placed on a parchment lined baking sheet?
Q. Its a recipe I found-theres nothing special about except that. I don't understand the purpose.
Asked by - Mon Nov 23 02:02:48 2009 - Cooking & Recipes - 3 Answers - Comments

A. So that if it bubbles over you don't have a mess in the bottom of your oven. I use a sheet of foil on the rack below what I'm cooking.
Answered by Emma - Mon Nov 23 02:07:30 2009

What went wrong with my cookies?
Q. I picked up this recipe for making cookies and it turned reallly soft and liquidy, more like some real undone cake. What went wrong? Double Chocolate Chip Cookie Recipe * 4 1/2 cups all purpose flour * 1/2 cup Dutch Cocoa * 2 teaspoons baking soda * 1/4 teaspoon salt * 2 cups butter (one pound), softened * 1 cup sugar * 1 1/3 cup brown sugar * 4 large eggs * 2 teaspoons vanilla * 2 1/2 cups white or dark chocolate chips or chunks (Use a high quality white or dark gourmet chocolate like Ghirardelli, Callebaut or Godiva.) Directions: 1. This size batch is large (48-50 regular size cookies) and will fit in a 5-6 quart Kitchen Aid type mixer. If you have a smaller mixer, divide this recipe in half. 2. Preheat oven to 350 degrees F. Check your… [cont.]
Asked by shiningstar - Fri Jun 19 12:06:10 2009 - Cooking & Recipes - 7 Answers - Comments

A. Did you use softened or melted butter? If you melted it instead of just letting it get to room temperature (softened), that could have made your dough so soft that it didn't work. Otherwise, my guess is that you mismeasured or forgot an item.
Answered by Dottie R - Fri Jun 19 13:36:00 2009

ginger cake recipe.for patricia r?
Q. 5 and a half oz stork 6oz soft brown sugar (I use natural demerara unrefined cane sugar) 2 large tbsp black treacle (Molasses) 8oz plain flour 1tsp baking powder 2tsp bicarbonate soda 2 tsp ground ginger (I always add 3 or more, do to taste) 1/4 pint milk 1 egg (beaten) Melt butter, sugar and black treacle in a saucepan slowly. While it is melting put flour ginger, baking powder and bicarbonate in a bowl,mix all together. When butter, sugar and black treacle are melted, let cool for 5 to 10 minutes then add to dry ingredients along with milk and eggs. Mix altogeter, add to 9 inch square tin lined with baking parchment, and put in oven gas mark 3 for about 30-35 minutes. To test if cooked put a tooth pick in the centre of the cake if it… [cont.]
Asked by cuffyn - Sat Nov 3 17:19:39 2007 - Cooking & Recipes - 1 Answers - Comments

A. This was'nt a question so required no answer.
Answered by silversurfer - Sat Nov 3 18:37:20 2007

i was about to bake some white chocolate cookies and i have no vanilla is that a problem?
Q. here is the recipy 1 cup. shortening 1 cup. brown sugar 1/2 cup. white sugar 2 large eggs 1 tsp. vanilla 1 tsp. baking soda 1/2 tsp. salt 3 cup. cake flour 1 bag nestle chocolate chunks preheat oven t0 350 DEGREES. 1- Combine shortening, brown sugar, white sugar, and vailla. Cream at high speed for 2 minutes. * Use Speed 6 for 1 1/2 Minutes on Kitchenaid stand mixers* 2- Add both eggs and beat for 2 minutes. * Speed 6, 1 1/2 Minutes on Kitchenaid stand mixers* 3- Add baking soda, Salt , and Cake flour. Stir slowly to avoid flour bomb. Making sure after you stir, you scrape sides of bowl. Then beat for 2 minutes. * Speed 6, 1 1/2 minutes on kitchenaid stand mixers.* Fold in Chocolate Chunks. Place cookies by teaspoon onto a cookie sheet… [cont.]
Asked by Sophia D - Fri Apr 6 01:14:41 2007 - Cooking & Recipes - 5 Answers - Comments

A. Don't worry about it. It won't make a big difference. I usually don't use it in my cookies and no one can tell the difference.
Answered by gensler97 - Fri Apr 6 01:18:27 2007

Baked a cake, what did i do wrong?
Q. I baked my first homemade cake following the recipe below (wilton.com). I followed the directions pretty closely. I didn't use an electric mixer, i mixed by spoon. I made sure the mixture was completely lump free and well dissolved. I also didn't sift the powder because i don't know how. The cake ended up tasting pretty good but it had the texture of cornbread. Any suggestions? 3 cups sifted cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 3/4 cups sugar, 2/3 cup butter or margarine, 2 eggs, 1 1/2 teaspoons vanilla, 1 1/4 cups milk Preheat 350deg F. Grease bottom of two 8-inch round cake pans, line with parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add… [cont.]
Asked by Rachel B - Sun Jul 22 16:55:22 2007 - Cooking & Recipes - 6 Answers - Comments

A. Hi, I have a few reasons that the cake may not have have the texture you were looking for... First off, you can buy "cake flour", which is different than all-purpose flour, and I think it comes already sifted. It comes in a red box, a popular brand is Swans, and it is more expensive than regular all-purpose flour. However, you can replace 1 cup of A.P flour minus 2 Tablespoons for 1 cup of Cake Flour. I do that often with good results. But just using 3 cups of A.P. flour instead of 3 cups of Cake Flour without taking out the 2T/cup will give you a heavier, denser, less desirable product. Second, when a recipe calls for you to cream butter and sugar until light, you really do need an electric mixer, you are not going to be able to… [cont.]
Answered by stormydogblue - Sun Jul 22 17:08:40 2007

Is it the preferred method of baking a cheesecake, in a water bath, with a parchment lined, springform pan?
Q.
Asked by baker1 - Sun May 14 11:37:13 2006 - Cooking & Recipes - 5 Answers - 1 Comments

A. Definatly with parchment paper, not wax. The wax will melt into your food. With the water, very very smart idea. Springform pan... only if you have a good one that doesn't leak. If not, you can use a 9 inch by 3-inch deep pie pan, of course, lined with parchment paper. Just use the flip method to get it out. Place a parchment paper on top and another plate. flip. Then flip again on your servin dish.
Answered by Springer - Thu May 18 15:33:31 2006

Parchment paper and baking cookies?
Q. I'm new to baking cookies and have some questions. Can I always use parchment paper to line the cookie sheet, even if the recipe doesn't call for it? Can I use parchment paper with the refridgerated pre-made cookie dough? Thanks for all your answers! I never said I would use it every single time. It is just a question.
Asked by bgirl2_2 - Sat Jan 26 21:33:11 2008 - Cooking & Recipes - 10 Answers - Comments

A. Yes and yes. :) You can use parchment paper when baking almost anything that will bake to a dry consistency. Parchment paper rocks, because it makes clean-up the bomb, and I think it helps the cookies bake more consistently.
Answered by mrfroo - Sat Jan 26 21:37:03 2008

Can I use Hershey's Natural Unsweetened Cocoa instead of the dutch process cocoa?
Q. I found this recipe for homemade oreos. Can I use Hershey's Natural Unsweetened Cocoa instead of the dutch process cocoa that it calls for? For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups sugar [see recipe note] 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners sugar 2 teaspoons vanilla extract 1. Set two racks in the middle of the oven. Preheat to 375deg F. 2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa,… [cont.]
Asked by Me - Wed Dec 23 13:26:15 2009 - Cooking & Recipes - 1 Answers - Comments

A. You can, but don't expect the same results. Dutch process cocoa is a totally different animal. Here is the definition: it's not the quality of the cocoa, but a process named after a dutch choclatier: Dutch Process The cocoa processor has the option of treating the nib or the liquor with an alkali solution (alkalizing), which reduces the acidity by increasing the normal p H factor from about 5.0 up to 8.0. This treatment is also known as "dutching", honoring the homeland of its inventor, C. J. Van Houten, who also developed the cocoa butter pressing method. Alkalizing cocoa nib or cocoa liquor renders the powder darker; gives it a milder, but more chocolaty flavor, and allows it to stay in suspension longer in liquids such as milk. [cont.]
Answered by Long Beach Rocker - Wed Dec 23 13:37:03 2009

How to bake a cheesecake in a deeper pan?
Q. I want to bake a cheesecake in a deeper pan than a regular 2 inch springform pan. Like in a 4 inch deep pan. I want it to be taller than normal. How should I adjust the temprature and baking time? I'm guessing lower heat at a longer baking time. And if I use a regular baking pan rather than a spring form pan, should I just grease it really good so it'll release easier? Or maybe use wax or parchment paper to line the bottom?
Asked by flower child - Wed Mar 12 08:59:53 2008 - Cooking & Recipes - 2 Answers - Comments

A. You have the right idea. I would butter the pan, add a round of parchment to the bottom and then butter the parchment. I would very lightly dust the whole pan with flour and shake out the excess. I would then follow your idea of reducing the heat with a longer baking time. Still I would be concerned about getting it out of the pan. Cheesecake is not cheap to make. I still recommend buying a 4-5 inch springform pan. I'm not sure how you would unmold the cheesecake from a regular pan. Perhaps carefully inverting it onto a plate with a piece of parchment on top would be your only option. You could crush the top of the cake however.
Answered by mark - Wed Mar 12 09:21:44 2008

Wax paper v. parchment paper in baking?
Q. What is the difference? Does it matter if I use wax paper to line my cake pans instead of parchment paper? Let me know! Thanks!
Asked by starbuster - Sat May 17 21:14:03 2008 - Cooking & Recipes - 5 Answers - Comments

A. For lining your cake pans, the wax paper is wonderful. It's what I've always used because I grew up with that before the parchment paper became available. I finally bought some parchment paper a couple years ago to use on cookie sheets since I didn't want to work so hard at cleaning up the cookie sheets. I rarely use the parchment paper. I use the waxed paper every time to line cake pans and also to sift my dry ingredients onto. Then I can lift it by the edges and use it like a funnel to add into the creamed ingredients in the mixer. One less bowl to clean afterwards!
Answered by Dottie R - Sat May 17 23:02:03 2008

Should I line my glass baking dish with parchment paper & lower the oven temp be 25 degrees?
Q.
Asked by lfhardman - Thu Dec 28 14:13:56 2006 - Cooking & Recipes - 6 Answers - Comments

A. depends on what you are baking...a cake, a casserole, a roast? IF it is a cake, then yes. If a casserole or meat or something like that, no.
Answered by heart2dance2 - Thu Dec 28 14:17:59 2006